#36 (ENH) FIGuring it Out (The Love Fruit)!

Shownotes for #36 FIGuring it out!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

The song I am featuring this week is "I am (Molly's Theme)" by [munk]. His recent song "Podpeople" has been adapted by the podcasting nation. This song is prominently featured in the new pod drama Shadow Falls on the Podshow.com. [munk] can be seen in upcoming months, performing around his hometown of Boston. He will be adding Los Angeles and New York, as both a featured artist and acting as a Music Director/guitarist for other artists, to his 2006 itinerary.

Here is the lead recipe I describe in the show:

Crostini with Quick Fig Jam and Herbed Goat Cheese (adapted from Marie Simmons' Fig Heaven )

1 pound ripe green figs, stems trimmed, diced
2 tbs sugar
1 baguette
Extra virgin olive oil
6 oz fresh goat cheese, well chilled
black pepper
1 tbs fresh thyme leaves
1 tsp fresh snipped rosemary

Place the figs in a small saucepan, add sugar and 2 tbs water and heat to boil. Cook, covered over medium heat until figs have softened and mixture is thick, about 10 minutes. Set aside until ready to use. Grill the diagonally-sliced bread under a broiler or charcoal grill. Heat oven to 350 degrees. Cut the cold cheese in 1/4 inch cubes and place in an overproof bowl. Drizzle with oil and bake for 10 to 15 minutes. Sprinkle with thyme and rosemary. To serve spread jam on the grilled bread, top with a spoon full of warm cheese.

Cheese Filled Fresh Figs (adapted from Marie Simmons' Fig Heaven )

8 large ripe figs, any variety, sterms trimmed, halved lengthwise
Extra virgin olive oil
Snipped fresh rosemary
salt and black pepper
4 oz of your favorite cheese, such as Parmesan, Stilton, domestic blue, Gouda, Camenbert, ricotta salada, feta, Dry Jack, Cheddar, Gruyere, or fresh goat, cut into sixteen 1/2 inch cubes.
4 to 6 slices of prosciutto, or some other salty ham, cut in strips with scissors

Plaqce the figs cut side up on a serving tray. Drizzle each with a 1/4 tsp of olive oil, few grains of salt, a grind of pepper, and a few snipped rosemary leaves. Gently push a cube of cheese intro the center of each fig. Wrap each fig with a ribbon of prosciutto. Serve at room temperature.

Fresh Fig and Asiago Cheese Frittata (adapted from Marie Simmons' Fig Heaven )

2 tbs olive oil
1/2 c slivered onions
10 large eggs
1 tsp salt
Black pepper
10 firm ripe figs (mixed sizes and colors), stems trimmed and cut in halves if small, or quarters if large
2 oz young Asiago cheese, in 1/4 inch dice
4 slices of prosciutto, or some other salty ham, cut in strips with scissors

Brown onion in oil in a skillet until lightly browned, about five minutes. Whisk the eggs with 1/4 c water and a few generous grinds of pepper. Add this to the hot skillet and cook over medium low heat until eggs begin to set at the bottom and around the edges, about 5 minutes. Lift the side of the frittata and let the raw egg mixture flow under the set portion. Repeat at least two more times in different places. Sprinkle the prosciutto over the frittata and place the fig pieces over the top. Cook covered over low heat until frittata is entirely set.. Preheat broiler. Uncover the frittata and sprinkle it evenly with the cheese. Broil just until the top is golden, about 2 minutes. Let stand a few minutes before cutting into wedges and serving.

Fresh Fig Salsa (adapted from Marie Simmons' Fig Heaven )

1 cup trimmed and finely diced firm ripe figs (preferably green, but black will do)
1 tbs finely minced red onion
1 tbs fresh squeezed lime juice
1 tbs minced fresh basil leaves
1/2 tsp lime zest
salt and black pepper

Combine the figs, onion, lime juice and zest, and basil leaves in a bowl and with salt and a few grinds of pepper. Fold to mix well. Add the goat cheese and toss gently to combine. Serve with chips or endive leaves with crumbled goat cheese over the salsa.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make snacks with fresh corn. You'll need 12 ears of corn for all the recipes, approximate four ears per recipe. You'll also 12 oz sharp cheddar cheese, sour cream, mayonnaise, red onion, 2 limes, 2 red peppers, 2 red onions, 1 jalapeno pepper, ancho chili powder, honey, fresh cilantro, an egg, milk, flour, baking powder.