Stuffed Fig Appetizer

Stuffed Figs

Time: 25 minutes

This recipe takes a little more technique than I would normally like, but it is an appetizer that is so full of fall goodness that it seemed nearly criminal not to post it. Despite the knife work which is a bit trying, it is otherwise a very simple recipe that can be served before a meal, or even with a few alterations, as a delectable desert.

Stuffed Fig appetizer

6 large plump fresh figs (it's better to buy some that are very firm, the cooking will make them sweet, but soft figs will be impossible to work with)

.25 cups crumbly cheese (blue, or goat is best-feta is a bit too salty-you can also use camembert [or other cheeses like it]) I use a specialty cheese called Cana di Cabra-which is a strong spanish goat cheese. It's texture is like half Camembert half Feta. It can finish a little strong, but the pairing with fruit helps lessen the smelliness.

2 tablespoon lightly toasted pine nuts

2 tablespoons chopped fresh thyme/or sage (I prefer thyme-but sage is good too)

Preheat your oven to 375 degrees. Ok, so now the tough part, you have to hollow out the figs. Begin by trimming the stem so that it is barely a nub. Next, remove the top of the fig by incising all the way around the fruit about one third of the way down. Make sure to make this incision angling your knife towards the bottom of the fig, this will help create a "top" that you can snugly fit back on. Ok, with a very small spoon (or some other utensil you can find) scoop out as much of the fig innards without breaking the skin-I repeat, do not break the skin of the fig, it will result in a leaky appetizer.

Mix together the cheese and pine nuts with some freshly ground black pepper and salt, and carefully stuff the figs being careful again not to break the skin. Put the tops back on and bake for 15 minutes. You actually have to watch this one while it is baking, if the figs begin to lose their shape, remove immediately, but you have to make sure you leave them in the oven long enough for the cheese to completely melt. Serve immediately.

My favorite variation on this dish is too alter it as a desert. It can be a great small warm desert to be served with a glass of port and some nice dark chocolate or a cup of coffee. I would choose a stronger cheese for a desert (like a talleggio, tomme de savoie, or the cana di cabra [if you are intolerant of things lactose like myself], and would probably leave out the pine nuts, furthermore, I would absolutely use sage and not thyme (thyme has a more savory flavor). As a dessert it is a bit savory, but if you drizzle the finished dish with a sweet balsamic reduction it is usually sweet enough.

If you are hosting a dinner party, this dish (both as an appetizer or a desert) is a great choice, you can stuff them hours ahead of time and just pop them into the oven when you are ready. There are literally hundreds of variations on this wonderful dish, so don't be bashful about exploring to your hearts content.

Eggplant Sandwiches

Dinner with Friends

Eggplant Sandwiches

Time....30 minutes or so

I have a weekly dinner and TV date with my old close friend Corey. She is a strict vegetarian and so we always spend a little time pondering ways to satisfy both of our voracious appetites. Two weeks ago we came up with such a delectable dish that we repeated it again this past Monday. This is one of those really quick, "throw together" meals that ends out being pretty healthy and wonderfully aromatic. Truly, this dish is better in the summer-it is beholden to its Mediterranean roots, and requires good fresh ingredients-but we did just fine chomping it down in sulky November.

Ingredients

1 large eggplant

3-4 Roma tomatoes (or an equivalent amount of another type)

5 peeled coarsely chopped garlic cloves

a few dashes of balsamic vinegar

A couple of sprigs of Basil

2 tablespoons goat cheese for each sandwich

pinch red pepper flakes (optional)

1 teaspoon fig, or another fruit jam (optional)

a few dashes of red wine (optional)

salt, pepper, and olive oil to taste

some nice crusty bread

Preheat a large skillet over high heat with some olive oil (I would use stainless steel or cast iron, but if you only have non-stick it still may work). Chop up your eggplant into nice chunks-it will probably break down during the cooking, so they don't have to look perfect. However, the cooking time is dependent on the size of your eggplant chunks. I usually chop them into 1 inch by 1 half inch cubes. Toss them into the pan with some salt and pepper and the red pepper flakes. Mix them constantly to prevent sticking to the bottom of the pan (It'll stick no matter what you do, but try to prevent it until the wet ingredients are added).

While the eggplant is searing, coarsely chop the tomatoes into the pan and turn the heat down to medium. Make sure to keep scraping the bottom of the pan and mixing it into the dish, that’s where all the flavor is. Cook for about 15 minutes before adding the balsamic, jam, and wine. You can use all three, or a combination, they will only add to the depth and flavor of the dish, but if forced to choose, balsamic is best. Cook for another 5-10 minutes, until the liquid has cooked off and the dish has become a beautiful deteriorated mess. Turn off the heat and tear the basil leaves onto the hot pan. Toss once more, and it's ready.

Before we construct the sandwiches, we have to take a moment to discuss bread. The quality of a sandwich is directly proportional to the quality of bread. If the bread you choose has a significant number of unpronounceable ingredients, it's probably not even good enough for your dog. In nearly every grocery store, you can find good artisan style crusty bread. Spend the extra couple of bucks, it really elevates your food. Or you can call my dad (the expert baker and Doctor extraordinaire) and he’ll make it for you. For this recipe in particular I prefer to use a baguette or demi-baguette. Just a preference, but sliced bread is probably too thin to manage the stewiness of the dish.

Ok, halve your baguette, and liberally spoon some eggplant on top. Crumble some goat cheese on top of that and you're good to go. Serve with a tossed salad and a nice glass of red wine. Note: If you want, you can add grilled chicken, shrimp, or nearly any meat or seafood item you may fancy.