Figs, Glorious Figs
Figs awaiting Nigella-ization, originally uploaded by caseyell.
Fig season is so brief (about five minutes total for the huge tree in our backyard much beloved by the squirrels) that I’m usually content just to eat these juicy morsels as they come from the market, accompanied by thin slices of walnut bread smeared with Gorgonzola or Roquefort.. (And you know perfectly well that morsels refers to the figs, and not the squirrels)
Perhaps once a season I’ll make a fig and raspberry tart, but more often, if I want to fiddle with figs I’ll make Nigella’s Figs for a Thousand and One Nights, as I did for dinner guests last night.
It’s supremely easy and pick-up-the-plate-and-lick-the-last-drops-of-sauce good.
And, yes, you DO have to hunt up both the rosewater and orange-flower water. And, no, you may not substitute anything for the mascarpone cheese. You will, as always, be glad you obeyed my dictates.
Sunday, June 14th, 2009 at 11:41 amand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 15th, 2009 at 9:40 am
i’m fine with the rosewater and orange-flower water (i live right near an indian grocery and spice market and i bet they have ‘em) but can i dispense with the killer pistachios?
figs in general: drool.
cute non-fig related thing — the street carts here have rainier cherries for a couple of weeks, starting, like, now. josie had a friend over yesterday who’d never seen a white cherry before. she was GOBSMACKED. i finally got her to taste one and she went nuts. it was the cutest thing ever. she kept warning josie and maxie to help themselves before she ate the whole bowl– she was powerless in the face of her addiction. she shyly told me: “when my dad comes to get me, will you tell him that i like these? “
June 15th, 2009 at 9:53 am
Oh those are gorgeous. I love figs madly. Remember the movie Women in Love? I always feel a little naughty. And who is naughtier than Nigella? Perfecto.
June 15th, 2009 at 10:02 am
maybe a few toasted pine nuts, just a bit of crunch
adorable about the cherries. I knew them as Queen Anne cherries when I was young–but never had them fresh, only from a squat glass jar. loved them.
the season out here has been underway for a while and they are wonderful.
June 15th, 2009 at 10:29 am
this makes me miss my fig tree terribly. i used to make this constantly, and it is indeed great.
i have been on a walnut bread baking spree lately - crusty wheat bread with walnuts & dried cherries. i have been topping it with cream cheese & rose jam, but roquefort and figs or fig preserves sounds fantastic.
June 15th, 2009 at 6:38 pm
I love figs! my favorite is to score the with an X across the top the put top-down on the grill for about a minute any then drop a piece of chevre or gorgonzola inside.
your dish is lovely too!
June 25th, 2009 at 10:24 am
Love the title and concept of your blog. For years I have made margin notes in my cookbooks next to most of the recipes I made. I usually give it a quick review, say who liked or didn’t like it and note changes in the recipe. The worst review a recipe can get is “one timer.” Nowadays, I use more recipes from the internet than my cookbooks but my family still loves to read our margin notes.