All posts tagged: Figs

Aleppian Stew with Dried Figs and Apricots

When I don’t want to make Syrian stuffed grape leaves but still want the sweet and tangy tamarind flavors that are smothered all over them, this is my go-to. Let me tell you: it is DEC-A-dent. You can serve it with rice and lentils, a generous amount of salad, or even some of my spring greens kibbeh (Autumn coming soon *wigglingeyebrows*). Aleppian Stew with Dried Figs and Apricots -2 lbs oxtails or short ribs -1 heaping tsp tomato paste -3 garlic cloves, chopped -2 medium carrots, peeled and sliced -6 pearl onions (optional) -10 dried mission figs, 8 dried California apricots -1 bay leaf -1 1/4 tsp allspice -1 tsp ground cumin -1 tsp aleppo pepper -pinch or 2 of cinnamon -3-4 tbs tamarind concentrate* -water, enough to cover a quarter of the way -medium sweet potato, peeled and diced -salt and pepper, to taste Using a dutch oven drizzled with a little oil, you’ll want to brown your meat in batches under med-high heat. Stir the tomato paste into a pool of oil left …

Syrian-inspired roasted figs and grapes

Before we started cooking for my brother’s engagement party, I made this platter to try later on after the dinner was over and everyone had gone home. It was an idea for a recipe I had for awhile, playing with flavors we use for stuffed grape leaves, with zero intention of making it part of the dinner (especially if it were a fail). I figured why offer it to such a picky crowd, anyway? I already heard my brother from another room ask, “what the hell is this? Who roasts grapes? Such a weird-ass thing to do.” I rolled my eyes, as I forever do when my ownly sibling’s goal in life is to annoy his big sis. I stepped out of the kitchen after cakes and coffee were served. My introvert butt needed a moment. When I returned, everything but one damn fig on the platter was left. So, I guess it’s a weird-ass keeper. Preheat the oven to 400. You’ll need a sheet pan covered with parchment and: -8 figs, halved or quartered …

Thousand Flowers Tart

When Jennifer from The Burley Hen purchased a tiny vial of millefiori, putting a single drop into her pancake batter, she somehow knew, at first taste, that I should have it instead. And so it made a short trip from Queens to Manhattan, a single drop less, and waiting. Most likely waiting for me to turn on my poet-brain. This entire recipe, from thinking it, being frustrated with it, to tasting it multiple times, brought me back to those days I’d fuss over a single poem. While I was super excited to have this flower concentrate in the house, I also had no idea what I wanted to do with it, as there are not too many recipes online. Mostly a lot of Pastiera; an Italian Easter cake. (That’s another thing I miss about writing a poem. The researching that comes with it.) It wasn’t until receiving sunflower flour from Tory that this idea for a tart came to, well, you know, blossom. As she handed the bag of flour to me, along with a …

Fig and Orange Chicketta

The problem I’m having nowadays with my market haul? I want to serve every sunchoke, beet, radish, asparagus, artichoke, and green alongside my Chicketta. Think about it. Chicken that’s marinated in fresh lemon juice, olive oil, with a fig-orange jam whisked in. Then more fig-orange jam brushed on top as it roasts in the oven as if it were BBQ sauce…chicken that’s stuffed with a layer of roasted garlic, basil, pancetta (or prosciutto!), mozz…then served with all the spring things I CAN’T EVEN. Here’s a spring thing for you: braised baby artichokes. Purple baby artichokes. Lavender nearest to their hearts. You asked for the recipe, but sadly, I did not write a single thing down as I made it (I will some day!) but if you ever make a lemon-wine sauce, let’s consider that a seriously good start. Sear them, then braise them in that lemony goodness. But if you’re not in the mood to get all fancy, even a spring pilaf or a salad will do. Chicketta don’t ask for much. Porchetta-style chicken is …

A Syrian Menu for Two (with leftovers)

Do you love sweet and sour dishes? I didn’t til I sat at my love’s Syrian-Jew-But-Also-Italian table. Traditionally made with apricots, I noticed how Dan’s mom, Lori, would also add an equal amount of prunes to her Yebra (stuffed grape leaves), which are smothered, gently, with a tamarind sauce. It’s a beautiful, vibrant-tasting dish. When I decided to challenge myself by making these for my love (or making these at all–I didn’t want to ruin a gorgeous recipe!) a light-bulb struck. Why not use another dried fruit that I adore? Figs. Let me tell you. Eating this made me want to buy fresh figs and roast them in this sauce–which actually might be a recipe coming soon–but I digress. Did I eat more figs than grape leaves? Probably. But mostly because I wanted their to be enough of the leaves themselves for Lori to try. When I told her I was making Yebra, I received a stream of expected texts, “did you rinse them first? Dry them? Did you soak the rice? Make sure you …

When Farms Give You Jewels (New Paltz, Part 1)

A fallen nest. A single, big-headed dandelion for one adult wish. Plenty of wild onions and flowers. The silhouette of Mohonk Mountain and it’s house. A field of corn, and then a single tree in a field of thousands of corn. These are only some of the things we eyed on a roadside in New Paltz. We were either walking to the farm a half mile in, into town two miles in, or to a strawberry field we never actually found. Long story short–we walked and we ate. We walked in the rain, sharing a small umbrella. We did this often. We walked under the sun and pointed to all the beautiful roadside things, and sadly, the not so beautiful. We toyed with the idea of someday doing a catering business, using local ingredients only, maybe from a town like this. Maybe I’m not even toying around at this point. But what I do know: walks with my best friend have healed the part of my brain that was loud with awful news, social media, …

My 30th Birthday Picnic + Recipes

I had it all planned out. Homemade ricotta, not too firm, still warm, spooned onto a white, long platter. Then, I was to gently place beautifully roasted cherry tomatoes on the bed of cheese, it’s vine still attached. As a finishing touch, fresh herbs and edible flowers scattered all around it, and a long drizzle of good olive oil. I handpicked young, lemony basil for the occasion and dandelion yellows from the farmers market. In my mind, it’d make for a beautiful sight. The fact that I never made cheese before didn’t worry me. It seemed simple enough. Buy THE BEST whole milk dairy you can find. Full fat. Not ultra-pasteurized like the milk or heavy cream we tend to find. Use fine sea salt or kosher salt. Heat til right under a boil and stir in your freshly squeezed lemon, or vinegar. Wait til curds form, about 30 minutes. Then slowly pour into your cheesecloth that is nestled in mesh, over a bowl. Wait another hour. Then voila! Ricotta. Right? Connie walked into my …

Birthday Picnic: cheeseboard, strawberry fig jam + poem(s)

Red blooming on green Spring’s mother sends a runner I run, red-handed A very young green was my part of the earth (Queens, NY), late-April. I was turning 28 and all I wanted was to be sunning and eating with my loves, surrounded by a landscape dramatically punctuated with big-headed dandelions. Let’s be real. A bad-ass cheeseboard I wanted, (too). I am not taking full credit for the success of this board. My boyfriend at the time knew how stressed I was, and so he told me he “got this.” Indeed, he did. He picked out this slab of beautiful cherry wood, as well as purchased 94.6% of what went on it. The cheeses: (Alton Brown said 3 is enough for your cheeseboard. We went for 3.5.) We had manchego wrapped with prosciutto, a nutty/sharp, peppery Toscano cheese sold at Trader Joes (one of my faves!), a wedge of Parmesan, and a beautifully sharp and creamy cheddar aged pretty damn long. The meats: besides the prosciutto? A soppressata made with syrah. Salami. The Green: Tory brought tabbouleh, …