Peggy and I finally celebrated Anne’s June birthday on Wednesday night. I made a salmon bowl for the main course (recipe coming soon) and a Caprese-Fig Toast for the appetizer. It was inspired by the black Mission figs from the 5 trees in my own backyard and the green Kadota figs I found at Trader Joe’s. If you hurry, you’ll find both varieties at Trader Joe’s right now.

Fig-Caprese Toasts

• 4 ripe tomatoes, chopped
• 3 garlic cloves, peeled and minced
• 1/3 cup fresh basil leaves, chiffonade, more for garnish
• 2 tablespoons olive oil
• 1 tablespoon balsamic reduction, more for drizzling
• 1 baguette
• 1 package burrata, balls drained and sliced
• Ripe black Mission and green Kodata figs, sliced lengthwise

This last recipe was made by Cheryl. Cheryl is a true Hostess with the Mostess, who chooses to not select one of the recipes I email out to the group but to be a rebel and make one of her own. Something I absolutely love about her!

Here is a recipe that I forgot to post from a few weeks ago when Kim generously gifted me with fresh Mission figs.

I have a beautiful fig tree of my own but I adore Mission figs and unfortunately, mine is a Kadota fig tree. So Kim’s figs were a real treat. Thank you, Kim! xoxo

You’ll need only a handful of ingredients for this delicious and quick “anytime of the week” dinner.

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It would be nearly impossible to have a “summer fresh fruit week” without a pie or two…or three.

I’m so into the refrigerated pie crust that Connor turned me onto, that I bought a half-dozen boxes when I found them on sale at Safeway.

They are in the freezer and I’m “pie-ready” for the summer!

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Kim gifted me with fresh Mission figs and sweet little plums. I know, it’s like a darn fruit stand over here!

I ate all the plums straight away and then worked the figs and all those peaches, ripening and being picked each and every day, into our meals.

What follows is one of the quickest and easiest of the bunch.

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This sandwich was originally going to be made with brie cheese because I know better than anyone just how much Marissa loves brie. But hey, since Marissa is not here to eat the sandwich, I switched it up and made it with Swiss cheese. To turn it back into a brie sandwich, just take a wedge of brie, slice off the rind, cut off a few slices and let the cheese come to room temperature before putting the whole thing together.

Oh, and I am having so darn much fun playing with the artistic effects on Photoshop, as you can see in my super cool photos – above and far below.

On a personal little side note: Happy 27th Anniversary to my very patient husband, David. I’m looking forward to our celebratory dinner at Binkley’s tonight. (no need  to worry, we’ve hired a driver because trust me, there will be plenty of wine-parings involved)  xoxo

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Fresh Fig Ice Cream

2 pounds fresh figs, ends trimmed and each cut into 6 to 8 pieces
1/2 cup of water
Zest and juice of 1 lemon
3/4 cup sugar
1 1/2 cups heavy whipping cream
Purchased caramel sauce, if desired

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On July 22^nd I used both Mission figs from the store and Kadota figs from my backyard tree to make pickled figs. Even if you don’t have pickled figs in your refrigerator, you can still make this delicious pork tenderloin by substituting fig preserves (available next to the jams and jellies at the grocery store).

Pork tenderloin is such an easy, yet elegant, the main course. The problem is that people tend to overcook pork which makes it tough and dry. The safe, and most flavorful, internal temperature to cook pork to is 150 degrees. If you don’t already own an instant-read thermometer, you should get yourself one ASAP. They are available just about everywhere, I’ve even seen them in grocery stores, and are an invaluable kitchen tool.

Traditionally I would use the grill for the pork, but when the temperature in the shade is 111 degrees “triple matchsticks”, as it was yesterday, the grill pan atop the stove is the way to go!

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For some unknown reason, I am very much into pickling things right now. I can’t explain it. Ever since I pickled onions last weekend, everywhere I look, I wonder, “how would that be pickled?” Today, it’s figs. I had heard of a restaurant in Seattle where the chef is also big into pickling and she pickles figs, so I gave it a try. Big success – they are amazing. 

So far I have tried my version of pickled figs atop vanilla ice cream, alongside or poured over fresh goat cheese (the pink-tinted goat cheese above is Shiraz flavored from Fossil Creek Creamery in Strawberry, AZ), and finally with rosemary grilled flank steak – all fabulous! Once you use up the figs, be sure to use the remaining fig syrup (pickling liquid) to make delicious salad dressings – just whisk in olive oil and herbs, to taste.

I have a Kadota fig tree in my yard which produces twice a year, so my friends can expect pickled figs for Christmas gifts in December! I actually prefer Black Mission figs to Kadota, so I’ve made a half and half mixture of them here. Mission figs are the type you’ll most easily find in stores right now. Dried figs may be substituted for the fresh ones when they are out of season.

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Mostarda and Lamb’s main ingredients

Mostarda di Frutta is an Italian condiment made of candied fruit in a mustard-flavored syrup. It is served with boiled, roasted, or grilled meats, and is a fabulous accompaniment to cheeses.

The rack of lamb is “Frenched” which means the meat, fat, and membranes that connect the individual rib bones are scraped or trimmed away from the end of the bone down to about two inches above the rib-eye area. This is generally done on lamb chops, veal rib chops, or a crown pork roast. Frenched racks and chops can be purchased already done or you can “French” them on your own at home. Click this link for a great video demonstration from Fine Cooking on how to French a rack of lamb. If you do decide to French the lamb yourself, discard the fat and membrane, but be sure to save all meat scraps and use them as stew meat or grind to make into lamb burgers.

Wild rice is not true rice or a grain, but grass native to the Great Lakes region of North America. It is gluten-free and is a good source of potassium, phosphorus, thiamine, and riboflavin.  Wild rice needs much more water and cooking time than white or brown rice; the water ratio is about 4 to 1.  It takes about an hour to cook and not all the water is absorbed, the excess is drained away.  Because of the long cooking time, I generally make a double batch and use half of it for another meal. Another common way to serve wild rice is to mix it with brown rice; this half-and-half combination makes it tasty and budget-friendly since wild rice is more expensive than other types of rice.

garlic, herbs, and salt before – and after mincing into a paste

There is a garlic-herb paste rubbed on the lamb and topping the tomatoes.  A little bit of kosher salt is used in the mix, its purpose is to help break down the garlic, it makes a big difference in the texture of this paste and is always a great technique to use the next time you make aioli too.
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