ROASTED FIGS WITH BABY GREENS AND HONEY VINAIGRETTE
Steps:
- Preheat the oven to 400 degrees F.
- Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.
- Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
- In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
- To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.
PAN-SEARED FIGS ON BABY GREENS WITH HAZELNUTS
As wonderful as dried figs are, fresh figs -- available from June to October -- are an even more intoxicating experience, especially when pan-seared and paired with fresh greens and nutty, crunchy hazelnuts.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together vinegar, 3 tablespoons oil, shallots, and salt and pepper to taste. Set aside.
- Place hazelnuts and mesclun in a large bowl and set aside.
- Heat remaining 2 tablespoons olive oil in a heavy large skillet (do not crowd figs) over high heat until shimmering, which occurs just before the smoke point. Add figs cut-side down and cook until golden brown, about 2 minutes. Meanwhile, toss greens and nuts with dressing and salt and pepper to taste.
- Place equal mounds of salad in center of four plates. Arrange cheese on top. Distribute figs evenly on top of the greens. Serve immediately.
Nutrition Facts : Calories 335 g, Fat 27 g, Fiber 7 g, Protein 5 g
HAZELNUT AND BUCKWHEAT FINANCIERS WITH FIGS
These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.
Yield Makes 6 large or 12 small financiers
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a large rimmed baking sheet until skins are slightly darkened and split, 12-15 minutes. Let cool, then bundle in a kitchen towel and rub vigorously to remove skins (there will definitely be some stubborn pieces that refuse to come off-do what you can). Transfer to a food processor and pulse until finely ground. Whisk hazelnuts, powdered sugar, buckwheat flour, and salt in a medium bowl to combine.
- Cook butter in a small saucepan over medium heat until it foams, then browns (be careful not to let it burn), 5-7 minutes. Let cool slightly.
- Whisk egg whites in a medium bowl until foamy (you're not trying to create volume; you just want to break them up), then whisk into dry ingredients. Whisk in brown butter. Cover and chill batter until firm, at least 2 hours.
- Reheat oven to 350°F. Generously coat six 4-oz. fluted financier molds or a standard 12-cup muffin pan with nonstick spray. Divide batter among molds (use about 1/3 cup batter per mold, or 2 mounded Tbsp. if using a muffin pan). Top with figs (if using) and sprinkle with demerara sugar. Bake until tops are browned and edges are firm, 20-25 minutes. Transfer pans to a wire rack and let financiers cool 10 minutes in pans before turning out onto racks. Let cool completely.
- Batter can be made 2 days ahead. Keep chilled.
PAN-SEARED LAMB CHOPS WITH MINT OVER GREENS
From Better Homes and Gardens, March 2003. For the pecans specified in the original recipe I substituted walnuts, but pine nuts or even almonds would probably work. Another option is to use grapeseed oil instead of olive oil, although that is only if you're brave.
Provided by COOKGIRl
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dry roast nuts in pan, being careful not to burn and set aside to cool.
- In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
- Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
- Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
- Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
- Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
- Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!
Nutrition Facts : Calories 950.7, Fat 87.8, SaturatedFat 37, Cholesterol 183.5, Sodium 419.6, Carbohydrate 2.7, Fiber 1.3, Sugar 0.8, Protein 36.3
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