My Week in Food

Fresh Figs / momskitchenhandbook.comAfter harvesting dozens and dozens of figs from our tree, it felt a little bit more “My Week in Figs” than My Week in Food. What to do with all those juicy beauties?

DYI Dried Figs

First up, I tried my hand at dried figs. I  cut a few dozen in half, put them in a 150 degree oven for an hour, turned off the oven, and left them overnight. Any figs not quite dried got a second blast of heat and more drying time. Adding these to trail mix.

Figs canned in Earl Grey/Honey syrup / momskitchenhandbook.com

I found a recipe in the River Cottage Preserves book for figs cooked in a syrup of Earl Grey tea, fresh orange juice, and honey. These I canned.

Homemade Fig Newtons/ momskitchenhandbook.comAnd of course, Fig Newtons, using Alice Waters’ recipe from her Fruit cookbook. It feels like sacrilege to say a cross word about Alice, but truth be told, the cookies weren’t great. I’m guessing dried figs would have been better than fresh. If you have a favorite fig cookie recipe, do tell.

Halibut wrapped in fig leaves / momskitchenhandbook.comThen there were the fig leaves, which I wrapped around halibut rubbed with olive oil and seasoned with salt and pepper. They cooked at 350 degrees in about 12 minutes and were TENDER! Fig leaves cooking in your oven smell like coconut. Who knew?

Walnuts in their husks /momskitchenhandbook.com

Something else I didn’t know: walnuts grow inside a shell (that I knew) that’s housed inside a bright green husk (didn’t know). Once the walnuts are harvested, the husks eventually go brown (like these). ‘Tis the season for walnuts, so grab some from your farmer’s market, gather your children and your nut crackers, and see how very good they are fresh out of the shell.

Enfrijoladas /momskitchenhandbook.com

New food favorite: enfrijoladas. It’s a dish I discovered in the Rancho Gordo Heirloom Bean cookbook whereby you make a pinto bean “sauce,” dredge warmed tortillas in it, and top them with shredded chicken, cotija cheese, avocado, and cilantro.

brunch at Spruce / momskitchenhandbook.com

It was a treat to have someone else do the cooking for a change when we stopped into Spruce for their inaugural Sunday brunch service. The highlights? A perfect omelette, killer coffee cake, and this delicate salad.

Healthy food in the check out line at Target / momskitchenhandbook.comAll the good cooking and eating aside, this may have been the highlight of My Week in Food: the display next to the check out line at San Francisco’s new Target. Stacked high not with candy and soda, but fresh fruit, a smattering of energy bars, with a lone candy option in the mix. Hopefully this is contagious.

Perfect poached eggs /momskitchenhandbook.comI’m all for anything that foster’s independence in the kitchen, which is the case with our new egg poaching cups (Fusionbrands). The kids can poach their own perfect eggs as evidenced by Virginia’s breakfast (styling and photo credits are all hers).

Feast cookbook / momskitchenhandbook.com

Speaking of styling and photography, Sarah Copeland knocked it out of the park with her GORGEOUS and inspiring new cookbook Feast: Generous  Vegetarian Meals for Any Eater and Every Appetite. I spent the better part of my Saturday night drinking in her lovely prose and ogling every recipe. More on that coming soon.

How was your Week in Food?

 

 

 

 

 

 

Comments

11.03.2013 at7:33 AM #

Meg

So many beautiful photographs! And I’m a sucker for figs. With those fun fig ideas, the pinto bean tortilla dinner, and the egg poacher, I’m inspired! Thanks Katie.

11.03.2013 at7:33 AM #

Katie Morford

Thanks Meg. Fig season is fleeting so get them now!

11.03.2013 at7:33 AM #

Meg

So many beautiful photographs! And I’m a sucker for figs. With those fun fig ideas, the pinto bean tortilla dinner, and the egg poacher, I’m inspired! Thanks Katie.

11.03.2013 at7:52 AM #

Pamela

Of course the poached eggs, styling and photo are my favorite but wrapping the Halibut in fig leaves is a close second~~~creativity galore!

11.03.2013 at7:52 AM #

Katie Morford

It’s one of the easiest preparations for fish I’ve ever made.

11.03.2013 at8:35 AM #

Christina

I’m going to have to give figs a try. My daughter has pneumonia, so our week in food was take-out and Amy’s frozen pizzas 🙁 She wants to be attached to me constantly so I can’t cook.

11.03.2013 at8:35 AM #

Katie Morford

Ahhh….poor thing. Hope she’s on the mend soon.

11.03.2013 at9:19 AM #

Monica

Have you tried the Fig Cookies from David Leibovitz’s Room for Dessert? You basically make jam with dried figs, but they are supposedly amazing. They have definitely been on my wish list for a day when I have nothing to do but bake, but I’m still waiting for that day! I’m envious of your haul! Figs are my favorite!!

11.03.2013 at9:19 AM #

Katie Morford

Thanks for the tip. David Leibovitz has great desserts so I will have to check out that fig cookie next time I’m harvesting figs.

11.06.2013 at8:21 PM #

Sally Maccoun

Hi Katie, When I was in London this past summer I picked up a packet of “poachies”. They’re like paper coffee filters that you poach eggs in – fun and perfect eggs. My sister just bought me some of the silicone ones like you have – haven’t tried them but they look fun and easier to clean than the metal ones…egg sticks!

11.06.2013 at8:21 PM #

Katie Morford

The English are a step ahead of us when it comes to eggs…those poachies sound great.

11.06.2013 at8:23 PM #

Sally Maccoun

Hi Katie, Patricia Wells has a great fig tart recipe in her first book Bistro. Also, I think David Lebovitz has a fig ice cream in his ice cream book – yum. I also like figs halved with a little goat cheese on them or gorgonzola – a little melted…yum!

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