Figs.

"I call a fig a fig, a spade a spade." Menander, Greek playwright

The fig might have been the true "forbidden fruit" in the Garden of Eden, but it remains undisputed that the first article of clothing worn by mankind was made of fig leaves. In fact, the fabulous fig has existed since almost the beginning of time. From Attica to Assyria and from Babylonia to Sumer, the fig has survived the fall of some of the greatest empires of the world.

Because of its noted quality as an energy food, the fig "figured" prominently in the diet of the first Greek Olympians. Likewise, the gluttonous Epicureans of the Roman Empire feasted on figs. Shakespeare made numerous references to figs in his works as well. In his play Antony and Cleopatra, Cleopatra is delivered a basket of figs containing an asp, the venomous snake that ultimately causes her death.

Highly valued for their sweet flavor and unusual texture, figs were also one of the first fruits to be dried and stored, an important asset before the days of refrigeration. As people began to travel the world to quest, conquer, and discover, the dried fig provided valuable and practical sustenance. Still today, open-air marketplaces all over the world brim with baskets full of dried figs.

Dried figs range in many dark colors, depending on the variety and whether sulfur has been added to maintain color, inhibit moldiness, and strengthen the skin of the fig for preservation. They are extremely versatile and always available. On the other hand, fresh figs are abundant only in the summer and fall. Strangely enough, figs are one of those rare fruits that are still subject to seasonality. Growers have not yet developed techniques to make figs available year round.

Figs are naturally are covered with a characteristic chalky, matte coating, but are sometimes coated to help prevent spoilage and blemishes. Besides for being eaten fresh or dried, they are also available in many forms such as paste, syrup, concentrate, nuggets, diced, and even powdered, mostly for commercial use.

Indigenous to the Mediterranean and Asia Minor territories, the fig tree comes from the Mulberry family and bears the common Latin name, ficus carica. The fig, itself, is actually an inverted flower that develops into a fruit. The flower develops on the inside of a pear-shaped hollow within a small opening at the base called the "eye." The pulp that grows inside holds the seeds encased by fleshy buds.

There are many fig varieties in the United States, but the most common commercially grown figs come from California. Popular types of figs are the Calimyrna, Mission, Kadota, and Adriatic. The Calimyrna is the most prevalent commercial variety and is referred to as the Smyrna when originating in Turkey. The tree bears large fruit, thanks to the help of the aptly named "fig" wasp who cross-pollinates this species with the Capri fig trees, a process known as "caprification." With the help of "the birds and the bees," the Calimyra Fig bears large yellow fruit with an amber pulp.

The Mission figs are most popular and commonly found in the peak of the summer growing season. They can appear in varied shades, but a deep violet to black color is most prominent. These black beauties are prized for their fresh, juicy pulp and surgary-sweet, intense flavor. On the other hand, Kadota figs are the most popular variety for canning. This golden-tinted fig is practically seedless, making it a practical candidate for preservation. The Adriatic variety is a light shade of chartreuse with a vibrant strawberry-colored pulp. Lastly, Brown Turkeys, sometimes erroneously referred to as Turkish Browns, come in shades of beige to brown, mottled with purple streaks. These large figs have a pale interior compared with others. In addition to these four popular varieties, a rising star is the Magnolia, also called Brunswick. Larger in size than other varieties of figs, it is amber-skinned with a pale-pink flesh.

Besides these superstars, there are hundreds of figs appearing in all shapes from ovular to pear and everything in between. The fig also sports vivid colors of summer and fall in variegated tints ranging from off-white to deep green and from dark brown to an almost onyx violet-purple. These rich shades might inspire a food-loving artist to paint a chromatic "still life with figs."

Around the world, numerous other varieties of figs also have their distinctive flavors and uses. Although the major word producers of figs are North America, Greece, Spain, and Turkey, fig trees easily adapt to areas with plenty sunshine and temperate weather. Although Mediterranean countries are the most prominent in which to grow figs, many other regions in the world are scattered with fig trees, thanks to favorable conditions and adaptable fig varieties.

Not only do figs have phenomenal flavor, but their health benefits make them worth seeking out. Recent medical research reveals that figs have very high levels of the anti oxidant polyphenol, the magic elixir found in green tea. The isoflavones in figs are also the same ones found in tofu and provide the benefits of soy, known for its role in the prevention of certain diseases. Additionally, figs are cholesterol-free, fat-free, and high in car hydrates an natural sugars that can benefit diabetics. Chock full of nutrients, there is nothing bad to be said about figs.

In addition to providing a healthful source of nutrients, figs have other beneficial uses. A milky-white liquid bleeds out of the stems when they are cut. This fluid is called the fig latex and has antibacterial and anti-parasitic properties. Homeopaths or naturalists can use this latex. In the food service industry, the fig latex is also used for rendering fat and tenderizing meat. In addition, as an ingredient in junket, it helps coagulate cheese as well and is considered a thickening agent for many other foods. Oddly enough, it is this very latex that prevents gelatin from setting when combined with figs.

Although figs have been around as long as grains and olives, they tend to be forgotten, more so in America than in Europe. Often overshadowed by the "trendier" new vegetables such as micro greens and heirloom varieties, the fig is not given a second thought until it comes into season each year. However, fresh, peeled, roasted, dried, stewed, candied, pureed, or poached, fig is one of the most easily adaptable products around.

There's no doubt about it; the fig, in all of its sweet or savory glory, will enhance any menu. As new crops ripen each summer, more people will rediscover this timeless and naturally wonderful fruit.

Bibliography

Figs:

California Fig Advisory Board. "History & Fig Facts." <http://www.californiafigs.com/history/index.html>(Accessed April 3, 2002).

Lachance, Paul A., and Michele C. Fisher. "Food, Nutraceuticals and Nutrition." Food & Nutrition Press, Inc. Trumbull, Connecticut: June 2000.

Root, Waverly. Food. New York: Simon and Schuster, 1980.

RELATED ARTICLE: michael Cimarusti The Water Grill Los Angeles, CA

Being of formidable size, Michael Cimarusti can appear intimidating at first glance. Actually, he's just an affable guy who has an obsession with cooking--and anything fishy. At the Water Grill, his goal is to revive L.A., gastronomically speaking. After all, in a city of "see and be seen," where waistlines and wrinkles are constantly scrutinized, people do have to eat. It also helps that the popular Zone and Atkins Diets are fish f-friendly--a very important accommodation in restaurants in L.A.

Most chefs might feel constrained by focusing so heavily on fish. However, for Cimarusti, there is nothing limiting about having a menu heavily accented with all things fishy. Tentacles and claws are great mediums to stage his ability and style.

Cimarusti acquired most of his training in New York City. Perhaps the most significant position he held during his "growing" years was at the original Le Cirque, when owner Sirio Maccioni still worked the door. He eventually opened Circo, the first addition to the Maccioni restaurant group. Here, he cooked in the brigade of Sylvain-Portay and later, in that of Sottha Khun. He eventually realized his desire to go to work with some of the culinary legends in Europe.

The dream of working in French kitchens eventually became a reality. Both Michael and his wife, Cristina, a pastry chef, spent a year in France traveling together and learning with great chefs. On Michael's first day at L'Arpege, three-star Michelin Chef Alain Passard announced to his staff, "No one should speak anglaise to the Americane." Michael understood that he would never fully absorb the French experience if language were a barrier.

Later, after a stint in the kitchen at one-star Michelin, La Maree, his final European stop was at the legendary Louis XV with Alain Ducasse in Monaco. This experience was akin to searching for the great Wizard of Oz and finally finding him in the Emerald City. Unexpectedly, the dream ended abruptly. Due to a family emergency, Michael packed up his bags and returned to America.

Michael's experiences left him energized, excited, and eager to apply his newfound knowledge to his own enterprise. His sabbatical in France was an investment in his education and future, and it has paid off. Enthusiastic to go to work each day, this transplanted Californian loves life and appreciates his fortunate situation. It's been peace, love, and "scales" ever since he put down roots in L.A. His creativity behind the stove is one more enticement for piscovores to flock to The Water Grill.

Suzanne Goin

Lucques

Because she was born and raised in Hollywood, one might be tempted to make assumptions about Suzanne Goin. But make no mistake--Goin is not the typical "L.A. Valley Girl." As a matter of fact, Suzanne Goin could be the girl next door. Her fresh and natural look is enhanced by her bright smile. Most importantly, Goin's unpretentious philosophy is reflected in the food she serves at Lucques.

Los Angeles, CA

"Downwardly mobile" is how she jokingly describes herself. Graduating with honors from Brown University and then entering the culinary field, she opted not to go the traditional culinary school route. Instead, she persistently and wisely chose exactly where and with whom she wanted to work. She believes that, "Just because you want to cook doesn't mean you want to cook here. I think that everyone [who wants to cook] should find five good kitchens they like, spend a night [working in each one] and decide which one you like."

Auditioning for and landing a job at Chez Panisse in Berkley with legend Alice Waters, she met her current pastry chef, Kimberly Sklar. Later, she moved to Campanile in L.A. There, Chef/owner Mark Peel decided to take a long hiatus, leaving Goin the task of running the restaurant: "It was like having my own restaurant, the responsibilities and all."

Boldly, she went on to work in France, literally knocking on doors and keeping her fingers crossed. At L'Arpege, three-star Michelin chef Alain Passard opened his doors to her and gave her the French culinary discipline she sought. Her affinity for French county cooking is evident in the dishes she creates, reflecting her appredation of fresh, open markets and local produce.

The restaurant receives well-deserved accolades, not only for the food, but also for its environmental consciousness. Because produce is bought daily at the local farmers' market, purchasing from outside suppliers is rare. Serving anything out of season is considered a blasphemy. Typically true of California cooperatives, little is wasted at Lucques. Not surprisingly, recycling is practiced in collaboration with local farmers by reusing delivery boxes and even trading compost.

Goin's partner in this restaurant venture is General Manager, Caroline Styne. Both women have the same goal-a comfortable place known for serving great food. Unpretentious and approachable, the restaurant has a "come as you are" attitude. They must be doing something right; plans to open a new restaurant are well underway and will soon be a reality.

remiLauvand

Remi Lauvand seems to be the antithesis of most chefs. Paradoxically, when most American chefs were flocking to France to learn the art of cooking with French techniques, Lauvand stayed in the United States to hone his skills. Above all, he's learned the business of restaurants and the importance of the "bottom line." He also credits French chefs in America like Daniel Boulud for teaching him the art of spontaneity.

At Miro, he lives a chef's dream of having it all: a great kitchen, a beautiful dining room, savvy clientele, and best of all, access to superior fresh produce. It just so happens that the proprietors of Miro are also one of California's largest producers of avocados. Just a short, leisurely drive away is guacamole heaven, a plantation at the foot of the Santa Ynez Mountains, consisting of over 150 acres of mostly avocado trees.

The Resort's acreage includes a citrus grove and a few scattered fig trees. Artichokes also thrive in the humid, salty air generated by the nearby Pacific Ocean. With a stunning mountain view leading up to the sky, the Eden-like ranch is a mosaic of nasturtium and elderberry flowers. Reminders of his native French Perigord region surround Lauvand: wild French thyme and creeping rosemary flourish on manicured grounds. Lauvand has access to this exclusive paradise to sow and reap whatever produce he wishes to use in the restaurant.

As if all this weren't enough, the Bacara provides him with a beautiful stage on which to orchestrate a nightly culinary opus. Three sculptures, created by the restaurant's namesake, Spanish artist Jean Miro, adorn the dining room where a panoramic view of the Pacific provides the ultimate backdrop.

At Miro, Lauvand has an enviable position, with almost carte blanche to do whatever he needs to make the restaurant a success. He states with conviction that "Every chef wants to have his own restaurant one day, but while I'm here, it is my job to make this restaurant as successful as possible."

troyThompson

"Los Angeles is a sleeping city for food," states Troy Thompson. His mission is to take diners on a tasteful "Jer-ne" to a higher level. Again backed by the Ritz-Carlton, he's had a corporate homecoming, joining the newly renovated hotel in Marina Del Rey, California. The premier challenge for any restaurant housed within a hotel is to attract diners from the outside, while maintaining an individual identity. Therefore, the Jer-ne concept places great emphasis on Thompson's style and is scheduled to appear at other Ritz properties in the near future.

Thompson formed his foundations in restaurant management at the Ritz-Carlton, hopscotching in and Out of the company at different global locations for over a decade.

At the Ritz-Carlton Buckhead in Atlanta, Georgia, Thompson matured as a chef working with Chef Guenter Seeger (who helped put Atlanta on the culinary map of America). His relationship with Seeger developed over many years, and eventually the pair joined forces at the now defunct Fusebox (see Issue 57). "It was a great restaurant ahead of its time," recalls Thompson.

In the eighties he headed a private restaurant in Osaka, Japan, and opened the Ritz-Carlton in Seoul, Korea. The effect of his Asian experience was profound; it opened up Thompson's senses to thinking, seeing, and tasting altogether differently. "I came back with a little Asian influence; you couldn't help yourself," he admits.

The support of loyal staff is one key factor to his success. Impressively, they have followed his lead for many years, even transplanting themselves to new locations when Thompson moved on to a new project. Maintaining an atmosphere that is professionally inspiring and downright fun, it's obvious to see that these boys love what they do. "These guys are developing their own styles," states Thompson.

Constantly thinking "outside of the box," Thompson has an understanding and appreciation for the wealth and variety of products in America. With the help of a talented staff, he has constantly made creative use of all these resources at the restaurants he has managed: "Every place I [worked] in before, I was very lucky in having good people who wanted me to succeed and go to the next level with food." Aware of how potentially volatile any situation can be and taking nothing for granted, he is proud of his achievements, but always ready to meet any challenges that may lie ahead.

jamieWest

Jamie West is a quiet individual who loves working with food. He toiled his way through various country clubs and hotels along the west coast and also completed a stint in Hawaii. Today, he finds professional contentment in the ideal setting of the San Ysidro Ranch where he makes fairy tale weddings come true and pampers guests retreating from the bustle and buzz of life. Over a century old, this "secret" hideaway has a glorified and glamorous past, hosting Hollywood legends as well as the rich and famous. His patrons are discriminating connoisseurs who do not necessarily need to be impressed but have high standards, nonetheless. What they want is peace, calm, discretion, and above all, privacy.

West has two different styles of restaurants showcasing his diverse abilities. Both entities are housed in the rustic building which served as a storehouse when San Ysidro was a working citrus ranch. With its refined menu, The Stonehouse provides a more formal option for diners. Downstairs, the Plow and Angel Bistro conveys a more casual atmosphere. With two very approachable dining rooms, West has an open forum to showcase his gastronomical talents.

Amongst his very capable and enthusiastic staff, pastry chef Sarah Lovald is responsible for the warm, inviting aromas of fresh brioche and other delightful fare. His equally impressive sous chef, Thomas Abrahamsson, was recently cited by Bertolli as one of the top ten chefs in the United States. Surrounded by a talented team of cooks, West appreciates the importance of encouraging his personnel and treating them with respect.

Whereas serving organic "anything" is becoming de rigueur elsewhere, it's hardly an option in California. At the San Ysidro Ranch, a small, neat garden thrives just a stone's throw from the kitchens. West decides exactly what to grow in this plot of land, and the homegrown produce provides a source of inspiration and pride to this chef.

Dedicated yet humble, West is happiest when enthusiastically contemplating different ways to bring out the optimal flavors and combinations of his ingredients. He knows his primary obligation is to keep folks spoiled and content. His satisfied guests will attest to the fact that he has been successful in achieving his mission.

Squab with Stuffed Fig, Artichokes and Cavalo Nero

(Serves 4)

michaelCimarusti


ingredients

For the squab jus:

4 1-pound squabs
1 tablespoon vegetable oil
1 tablespoon black peppercorns
1/2 cup water
2 shallots, peeled and minced
1/2 head garlic, cut in half horizontally
1 cup chicken stock
1 cup veal stock
1 sprig rosemary
1 small bay leaf
Flour de sel and pepper to taste

For the squab:

Reserved squab legs, breasts, and hearts
4 cloves garlic, peeled and minced
1 tablespoon black pepper
1 sprig rosemary, stemmed and minced
2 tablespoons vegetable oil
2 tablespoons reserved squab jus Fleur de sel and pepper to taste

For the stuffed fig:

4 green figs
2 tablespoons unsalted butter
1 strip bacon, chopped
1/2 small onion, peeled and diced
1 clove garlic, peeled and minced
1 sprig thyme
2 ounces morel mushrooms, chopped
2 tablespoons cognac
2 teaspoons aged sherry vinegar Reserved squab liver
2 ounces foie gras terrine, diced
2 slices brioche, crust removed and diced
3 tablespoons reserved squab jus
1/4 bunch parsley, stemmed and minced
1/4 bunch chives, minced Vegetable oil, as needed Fleur de sel
 and pepper to taste

For the artichokes:

1 tablespoon virgin olive oil
1 clove garlic
1 sprig thyme
1 bay leaf
8 baby artichokes, trimmed and cut into wedges
2 cups white wine Fleur de sel and pepper to taste

For the cavalo nero *:

1 tablespoon unsalted butter
1/4 head cavalo nero *, leaves only, cut into 1-inch squares,
 blanched in salted water
1 tablespoon reserved squab jus Fleur de sel and pepper to taste

For the garnish:

Fig leaves

* Cavalo nero is Italian for black Tuscan kale. Available through L.A.
Specialty at [phone].

directions

For the squab jus: Fabricate the squab by removing and frenching the legs. French the end bones of the wings, keeping them attached to the breasts. Remove the breastbone as well as the backbone and reserve. Trim the ribs to keep the breast intact. Reserve the legs, breasts, and hearts. Reserve the livers for the fig stuffing. Roughly chop the remaining carcasses and set aside. In a saute pan, heat the oil and brown the squab carcasses. Add the peppercorns and deglaze with one-quarter cup water. Reduce until dry and continue to brown the squab carcasses. Deglaze the pan a second time with the remaining water and add the shallot and garlic to brown. Reduce until dry and deglaze again with the chicken stock. Reduce by half and add the veal stock and then the herbs. Simmer for 15 minutes, skimming the surface occasionally. Strain the jus through a fine mesh sieve into a saucepan. Simmer until thick enough to coat the back of a spoon, about five minutes, skimming the surface occasionally. Strain the sauce two more times through a fine mesh sieve. Season with fleur de sel and pepper and reserve, keeping warm.

For the squab: Rub the squab legs and breasts with garlic, pepper, and rosemary. Cover and refrigerate overnight.

Preheat the oven to 400 degrees and place a roasting rack on a sheet pan. Season the squab hearts, legs, and breast with fleur de sel and pepper. In a large saute pan, heat the oil. Sear the squab legs and breasts, skin side down. Add the hearts to brown. Remove from the heat and transfer the squab to the prepared roasting rack. Brush the squab with the reserved squab jus. Roast in the oven until the desired doneness, basting with the jus. Remove from the heat and debone the squab. Reserve, keeping warm.

For the stuffed fig: Preheat the oven to 400 degrees. Slice the tops off the figs and carefully hollow out the inside using a melon bailer. In a saute pan, melt one tablespoon butter. Add the bacon, onion, garlic, and thyme. Saute until the onions are translucent. Add the morels and saute until tender. Deglaze with one tablespoon cognac, and then a teaspoon of vinegar. Season with fleur de sel and pepper and remove from the heat. Transfer to a bowl to cool. Season the reserved squab livers with fleur de sel and pepper. Maintain the heat of the pan and melt the remaining butter. When the butter begins to brown, add the squab livers. Deglaze with the remaining cognac, followed by the remaining vinegar. Reduce until dry and remove from the heat. Roughly chop the livers and add to the cooled onion mixture. Add the foie gras terrine and brioche to the mixture and combine. Add squab jus as needed to moisten the stuffing. Fold in the herbs and adjust seasonings. Carefully stuff the figs and brush with oil. Transfer to a parchment-lined sheet pan. Replace the tops and roast in the oven until the figs are tender and the stuffing is warmed through, about 15 minutes. Remove from the heat and reserve, keeping warm.

For the artichokes: Cut out a circle of parchment paper large enough to cover the surface of a saucepan. Cut a small vent hole in the center of the parchment circle and set aside. In a saucepan, heat the olive oil. Add the garlic, thyme, and bay leaf to infuse. Add the artichokes and the wine and cover the surface with the parchment circle to keep the artichokes submerged. Season with fleur de sel and pepper and simmer until tender, about 15 minutes. Remove from the heat and set aside, keeping warm.

For the cavalo nero: In a saute pan, melt the butter and saute the cavalo nero until tender. Add the squab jus and season with fleur de sel and pepper. Remove from the heat and reserve, keeping warm.

To serve: Prepare a Japanese hibachi for presentation. Skewer the squab hearts with bamboo picks. Set the legs and hearts on the hibachi. Arrange a portion of cavalo nero leaves in the center of a plate. Top with a squab breast. Arrange artichoke wedges around the squab and set a stuffed fig to the side. Drizzle the plate with squab jus and garnish with fig leaves. Set the hibachi next to the plate.

Foie Newton with Green Almond Milk

(Serves 6)

michaelCimarusti


ingredients

For the foie gras:

2 teaspoons fleur de sel
1 teaspoon granulated sugar
1 teaspoon white pepper,
 finely ground
Pinch sel rose *
2 pounds foie gras, deveined
1/2 cup Armagnac
1/2 cup port
2 quarts chicken stock

For the fig filling:

1 pound dried Mission figs,
 stemmed and diced
1 cup Armagnac
1 cup port
3 1/2 cups red wine
2 pieces star anise
1 small cinnamon stick
Juice and zest of 1 orange
1 cup granulated sugar
1 sprig thyme
1 bay leaf
Fleur de sel and pepper to taste

For the green almond milk:

1 cup green almonds **, peeled
2 cups half-and-half
Almond extract to taste
Fleur de sel to taste

For the garnish:

Fleur de sel
Fresh green almonds **
Cracked black pepper
Purslane ***
Reserved fig syrup

* Sel rose, literally "pink salt," is often used to maintain the natural
pink color in charcuteric preparations. Chef Cimarusti advises that the
use of sel rose is optional. Available through De Choix Specialty Foods
at [phone].

** Green almonds are fresh, raw almonds with fuzzy green coatings. When
they are split open, the meat of the almond is pale and soft. Available
seasonally through L.A. Specialty at [phone].

*** Purslane is a small plant with fleshy leaves. It can be eaten raw or
cooked. Available from L.A. Specialty.

directions

For the foie gras: Prepare a parchment-lined sheet pan. In a bowl, combine the fleur de sel, sugar, pepper, and sel rose and season both sides of the foie gras with die dry mixture. Lay the foie gras out on the prepared sheet pan. Drizzle the Armagnac and port over the foie gras. Cover with plastic wrap and marinate in the refrigerator overnight.

The following day, lay out a 2 x 3-foot piece of muslin or cheesecloth on a parchment-lined sheet pan and cut two 6-inch lengths of unbleached cotton string. In a large saucepan, gently simmer the chicken stock. Place one-half of the marinated foie gras on the bottom half of the cloth and roll tightly to form a tube, about four-inches in diameter. Tie the ends tightly with string to form the foie gras into a sausage shape. Repeat the procedure with the remaining half of the foie gras, using a new piece of cloth and string. Poach the foie gras in simmering stock until the exterior is soft, but the interior is still firm when gently squeezed, about six minutes. Transfer the foie gras to a rack to drain and rest. Allow to cool and refrigerate until slightly chilled, about one hour. Remove the cloth and reserve chilled in the refrigerator.

For the fig filling: Combine all the ingredients in a covered container to macerate overnight. Strain the liquid from the figs through a fine mesh sieve and transfer to a saucepan. Cook over medium heat, reducing the liquid by one-third to make a syrup. Reserve four tablespoons of the fig syrup for the garnish. Return the macerated figs to the saucepan with the remaining syrup and simmer the figs until softened, about 15 minute, stirring often. Remove the star anise, cinnamon, orange zest, sprig of thyme, and bay leaf from the thickened mixture. Season with fleur de sel and pepper and allow to cool. Reserve at room temperature.

For the green almond milk: In a saute pan, over low heat, lightly toast, but do not brown, the almonds to release the oils and aroma. Add the half-and-half and bring to a boil. Remove from the heat and let infuse for one hour. Using an immersion hand blender, puree the mixture until liquified. Adjust the flavors with almond extract and fleur de sel and strain through a fine mesh sieve, discarding the solids. Reserve the almond milk at room temperature.

To finish the dish: Using a hot knife, slice the foie gras one and one-half-inches thick. Warm a two-inch round cutter and punch out the center of the foie gras. Discard the center and fill the gap with the reserved fig mixture. Wrap the foie newton in plastic wrap and gently compress the sides to create an oval shape. Keep chilled in the refrigerator.

To serve: Place a foie newton on a plate. Sprinkle some fleur de sel on top. Garnish with green almonds, cracked pepper, purslane, and fig syrup. Serve with a small jug of the reserved green almond milk.

Black Sea Bass with Roasted Figs and Porcini

(Serves 4)

michaelCimarusti


ingredients

For the porcini musbrooms:

4 small porcini mushrooms, trimmed
1 ouince extra virgin olive oil
Fleur de sel and pepper to taste

For the black sea bass:

1 tablespoon vegetable oil
4 5-ounce fillets black sea bass, skin on
4 small porcini mushrooms, trimmed and halved
1 head garlic, cut in half horizontally
4 ounces salted butter
4 green figs, halved
2 ounces aged balsamic vinegar
Fleur de sel and black pepper to taste

For the garnish:

4 ounces Running Squirrel's Wild Mix *

* Available through Fresh 'N' Wild at [phone].

directions

For the porcini mushrooms: Preheat the oven to 350 degrees. Using a mandolin, shave the porcini into very thin slices. Lay the slices in a single layer on a parchment-lined sheet pan. Drizzle with olive oil and season with fleur de sel and pepper. Bake until wilted, about five minutes, and reserve.

For the black sea bass: In a saute pan, heat the oil. Season the sea bass with fleur de sel and pepper and sear, the fillet to keep it flat. Cook until golden on both sides. Add the porcini to color. Add the garlic and butter and cook to the desired doneness. Remove the sea bass from the pan; drain on a paper towel and reserve, keeping warm. Continue cooking the porcini and add the figs to the pan. When both are browned, season with fleur de sel and pepper. Remove from the pan and reserve, keeping warm. Add the vinegar to the pan to deglaze, and then swirl in the butter to finish the sauce. Season the sauce with fleur de sel and pepper and reserve.

To serve: In the center of a plate, lay the sliced porcini in a circular pattern, overlapping the edges slightly, using a four-inch round mold as a guide. Place a fillet of sea bass on top of the sliced mushrooms. Arrange reserved sauteed figs and porcini around the bass. Garnish with Running Squirrel's Wild Mix and drizzle the reserved sauce around the sea bass.

Curried Maine Lobster with Figs and Kumquats

(Serves 4)

michaelCimarusti


ingredients

For the curry spice mix:

1 tablespoon fennel seed, toasted
1 tablespoon anise seed, toasted
2 teaspoons cumin seed, toasted
1 star anise, crushed
1/2 cinnamon stick, crushed
1 tablespoon Madras curry powder
2 teaspoons turmeric powder

For the kumquats:

1 cup granulated sugar
1 cup water
1/4 pound kumquats, cut into
1/8-inch slices, blanched 3 times

For the sauce:

4 1 3/4-pound Maine female lobsters
4 quarts court bouillon
1 tablespoon vegetable oil
2 tablespoons mustard seeds
1 onion, peeled and chopped
1 shallot, peeled and chopped
2 bunches scallions, white part only
1 jalapeno pepper, stemmed and chopped
2 heads garlic, cut in half horizontally
3 tablespoons reserved curry spice mix
1/2 pineapple, peeled, cored, and diced
1 mango, peeled, seeded, and diced
Zest and segments of 2 oranges
Reserved kumquat syrup
4 cups chicken stock
3 1/2 cups unsweetened coconut milk
Fleur de sel and pepper to taste

For the vegetables:

1 tablespoon virgin olive oil
1 tablespoon mustard seeds
1/2-inch piece ginger, peeled and minced
1/2 head cauliflower florets, blanched
4 baby turnips, peeled, quartered, and blanched
1 bunch scallions, white and green parts
 separated, cut into 2-inch lengths, and blanched
1 red onion, peeled, diced, and roasted
Reserved kumquats
4 figs, stemmed and quartered
1 teaspoon reserved curry spicemix
Fleur de sel and pepper

For the lobster nage:

1 ounce reserved lobster coral
15 ounces unsalted butter, diced
1 quart lobster stock, reduced by half
Fleur de sel and pepper to taste

For the lobster:

Reserved lobster tails and claws
2 pounds unsalted butter, melted
1 teaspoon reserved curry spice mix
1 clove garlic, peeled and minced
1/4-inch slice ginger, peeled and sliced
Pinch of Espellette chili *, ground

For the garnish:

Micro basil
Reserved lobster heads

* Espellette chili or piment d'Espellette is a smoky, hot chili from
Espellette, France, near the Basque region. Available through Promofood
International at [phone].

directions

For the curry spice mix: Combine the fennel, anise, and cumin seeds, star anise, and cinnamon in a spice grinder and pulse the mixture until coarsely ground. Transfer to a bowl and mix with the Madras curry and turmeric powders.

For the kumquats: In a saucepan, bring the sugar and water to a boil. Add the kumquats and slowly simmer over very low heat until they are translucent, about two hours. Remove from the heat and allow to cool in the syrup. Strain through a fine mesh sieve, reserving one cup for the sauce.

For the sauce: Skewer the lobster tails to keep them straight. Blanch the lobsters in court bouillon and remove the meat from the tails and claws and reserve. Reserve the coral for the lobster nage. Trim and reserve the heads for garnish, chop up the lobster bodies and shells and set aside. In a saute pan, heat the oil and add the mustard seeds. When they begin to pop, add the lobster bodies and shells. Saute until the shells begin to brown and add the onion, shallot, scallions, jalapeno pepper, and garlic. Add a pinch of fleur de sel and saute until the onions turn dark brown. Add the curry spice mix and stir until it begins to stick to the bottom of the pan, scraping constantly. Add the pineapple, mango, and orange zest. Saute until softened. Add the orange segments, reserved kumquat syrup, and simmer. Add the chicken stock and reduce by half. Add the coconut milk and reduce by half. Remove from the heat and strain through a fine mesh sieve. Discard the solids and strain the sauce two more times. Transfer t o a saucepan and simmer. Reduce to thicken and season with fleur de sel and pepper; keep warm.

For the vegetables: In a saute pan, heat the oil and add the mustard seeds. When they begin to pop, add the ginger. Add the cauliflower, turnips, scallion bottoms, and red onion. Saute until browned and add the kumquats and figs. Add the curry spice mix and season with fleur de sel and pepper. Remove from the heat and add the scallion tops. Reserve, keeping warm.

For the lobster nage: In a food processor, mix the lobster coral with three-ounces butter until well-combined and reserve. In a saucepan, reduce the lobster stock by half and add the reserved coral butter. Reduce by one-third and strain through a fine mesh sieve. Using an immersion hand blender, gradually add the remaining 12-ounces of butter. Season with fleur de sel and pepper. Reserve, keeping warm.

For the lobster: Cut each lobster tail into three pieces. In a saucepan, melt the butter and add the curry spice mix, garlic, ginger, and Espellette chili. Simmer to infuse for five minutes and acid the lobster tails and claws. Poach the lobster tails and claws to the desired doneness. Remove from the heat and set aside, keeping warm.

To serve: Arrange a portion of vegetables in a shallow dish. Arrange pieces of lobster tails and claws on the vegetables. Ladle the sauce and nage on top and around the dish. Garnish with a lobster head and micro basil.

Citrus Poached Pear with Dried Figs

(Serves 6)

michael imarusti


ingredients

For the poached pears:

3 cups white wine
8 ounces granulated sugar
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 vanilla bean, split and scraped
6 Bosc pears, peeled and cored from the bottom, leaving the tops
 intact

For the figs:

2 cups ruby port
6 ounces granulated sugar
1 vanilla bean, split and scraped
1 cinnamon stick
12 dried Mission figs, pierced with a fork

For the white-wine butter sauce:

2 cups reserved pear poaching liquid, strained
6 ounces unsalted butter, diced

For the creme fraiche:

1/4 cup creme fraiche
1/2 cup heavy cream
2 tablespoons granulated sugar
1/2 vanilla bean, split and scraped

directions

For the poached pears: Cut out a circle of parchment paper large enough to cover the surface of a large saucepan. Cut a small vent hole in the center of the parchment circle and set aside. In a large saucepan, bring the wine sugar lemon and orange juice and zest, and vanilla bean to a boil. Add the pears; cover the surface with the parchment circle to keep the pears submerged and poach the pears until tender. Remove from the heat and allow the pears to cool in the liquid. Reserve two cups of the poaching liquid for the sauce. Keep the pears in the remaining liquid and cover with plastic wrap.

For the figs: In a saucepan, bring the port, sugar, vanilla, and cinnamon to a boil. Add the figs and simmer for five minutes. Remove from the heat and set aside to cool. Strain through a fine mesh sieve, reserving the liquid and figs separately. Discard the vanilla bean and cinnamon stick. Thinly slice the figs. Return the strained liquid to the saucepan and reduce to a thick syrup. Remove from the heat and set aside to cool. Transfer the fig syrup to a squeeze bottle. Keep at room temperature.

For the white-wine butter sauce: In a saucepan, reduce the poaching liquid by half. Remove from the heat and add the butter; stir to combine and keep at room temperature.

For the creme fraiche: In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients and whisk on high speed until the cream holds stiff peaks. Transfer to a pasty bag fitted with a medium, plain tip and set aside in the refrigerator.

To serve: Make eight even lengthwise slices into the sides of a pear from the bottom up to the middle without cutting all the way through to the center. (As shown in the photograph.) Fill the hollow bases with creme fraiche. Gently twist the pear to create a spiral. Insert fig slices into the openings of the pear. Set the pear in a shallow dish and spoon white-wine butter sauce over the pear. Dot the fig syrup around the pear.

Arctic Char Confit and Braised Pork Belly with a Savory Fig Tartlet

(Serves 6)

michaelCimarusti


ingredients

For the pork belly:

1 teaspoon juniper berries
1 bunch rosemary, stemmed
1/2 coup kosher salt
1/4 cup cracked black pepper
2 pounds smoked pork belly *
1 tablespoon aged sherry vinegar
1 cup port
2 cups veal stock
1 onion, peeled and halved
2 cinnamon sticks
Fleur de sel and peper to taste

For the rosemary creme fraiche:

2 springs rosemary, stemmed and chopped
2 cups creme fraiche
Fleur de sel and ground Espellete chili ** to taste

For the crispy skin:

4 6-ounce fillets Arctic char, skin on
Extra virgnin olive oil, as needed
Fleur de sel and pepper to taste

For the juniper salsify puree:

1/4 pound Yukon gold potatoes, peeled and diced
1 pound salsify, peeled and cut into 1-inch lengths
2 cups milk
1 sprig rosemary
6 juniper berries, crushed and tied in a sachet
Fleur de sel and ground Espellete chili ** to taste

For the fig tratlet filling:

4 dried Mission figs, stemmed and pierced with a fork
1 cup port
1 cup aged sherry vinegar
2 strips bacon, diced
2 onions, peeled and sliced
1 spring thyme
Fleur de sel and pepper to taste

For the fig tartlets:

18 sheets feuille de brik ***
Melted unsalted butter, as needed
Reserved fig tart filling
9 green figs, sliced into 1/4-inch rounds
Granulated sugar, as needed
Fleur de sel and ground Espellete chili ** to taste

For the Arctic char confit:

2 cups grapeseed oil
1/4 cup juniper berries, crushed
2 springs rosemary
Reserved fillets Arctic char
Fleur de sel and ground Espellete chili ** to taste

For the garnish:

Fleur de sel
Cracked black peppercorn

Note: Chef Cimarusti advises to discard the crispy Arctic char skin
after 24 hours.

* Available through Niman Ranch at [phone].

** Espellette chili or piment d'Espellette is a smoky, hot chili from
Espellette, France, near the Basque region. Available through Promofood
International at [phone].

*** Available through Paris Gourmet at (800) PASTRY-1.

directions

For the pork belly: In a mortar and pestle, crush the juniper berries and rosemary. Transfer to a bowl; mix with the salt and pepper and reserve. Rub the pork belly with the vinegar, followed by the salt mixture. Place in a pan and refrigerate uncovered overnight.

Preheat the oven to 300 degrees. Prepare a large saucepan of simmering water. Lightly rinse the pork belly with running water and pat dry. Place in a heatproof cooking bag and add the port, veal stock, onion, and cinnamon sticks. Tie the bag tightly and poach in simmering water for two hours. Remove the bag from the saucepan and transfer the pork belly to a roasting rack. Carefully strain the remaining liquid through a fine mesh sieve. Remove and discard the excess fat and solids from the reserved juices. Place the pork belly in the oven to roast, basting often with the reserved juices. Remove from the heat when the surface has a dark brown glaze, about 45 minutes. Strain the remaining drippings from the roasting pan through a fine mesh sieve and transfer the liquid to a saucepan. Bring the liquid to a boil and reduce the heat. Maintain at a simmer and reduce the liquid until it coast the back of a spoon, making a glaze. Adjust the seasonings with fleur del sel and pepper. Brush the pork belly with the glaze. Reserve the remaining glaze and cut the pork belly into six rectangles, keeping warm.

For the rosemary creme fraiche: In a bowl, combine the rosemary and creme fraiche. Season with fleur de sel and Espellette chili and allow to stand at room temperature for six hours. (The mixture will remain a liquid.) Strain the mixture through a fine mesh sieve, discarding the rosemary. Chill the creme fraiche in the refrigerator for one hour. Remove and whisk until the mixture forms stiff peaks. Cover and keep chilled in the refrigerator.

For the crispy skin: Preheat the oven to 350 degrees and prepare a silpat-lined sheet pan. Remove the skin from the Arctic char, reserving the fillets for the Arctic char confit. Trim the reserved skin of any excess fat and flesh. Place the skin on the prepared sheet pan and brush both sides of the skin lightly with olive oil. Season with fleur de sel and pepper and stretch the skin to lay out flat on a silpat-lined sheet pan. Cover with another silpat and stack a second sheet pan on top. Bake in the oven to dry, about 15 minutes. Remove and cut with scissors into desired shapes. Keep in a cool, dry area.

For the juniper-salsify puree: In a saucepan, combine all the ingredients and simmer until the potatoes and salsify are soft. Drain and reserve the milk from the potatoes and salsify and discard the rosemary and the juniper berry sachet. Transfer the potatoes and salsify to a blender and puree until smooth. Add the remaining milk until smooth and thick. Season with fleur de sel and Espellette chili and keep warm.

For the fig tartlet filling: Combine the figs with the port and vinegar in a covered container to macerate overnight. Strain the mixture through a fine mesh sieve and reserve the figs. Dice the figs and set aside. In a saute pan, render the bacon. Add the onions and thyme; saute until caramelized. Add the diced figs and saute for five minutes. Remove from the heat and season with fleur de sel and pepper. Set aside to cool.

For the fig tartlets: Preheat the broiler and the oven to 325 degrees. On a flat surface, brush six sheets of feuille de brik with melted butter and season with fleur de sel and Espellette chili. Repeat two more times. Mold the feuille de brik into six 4-inch, nonstick tart molds. Trim off the edges to fit the molds. Line the inside of the molds with parchment and fill with pie weights. Bake until golden brown. Remove and unmold while hot. Set aside to cool.

Fill the tart shells with the reserved fig filling. Lay sliced figs in a circular pattern, overlapping the edges to cover the surface of the tart. Sprinide the tops with sugar and brown under a hot broiler. Season the figs with fleur de sel and Espellette chili. Reserve, keeping warm.

For the Arctic char confit: In a saucepan, warm the oil over low heat. Add the juniper and rosemary to infuse for two hours. Remove from the heat and strain the through a fine mesh sieve, discarding the solids.

Trim and season the reserved fillets with fleur de sel and Espellette chili. Return the infused oil to a saucepan and heat to a temperature of 140 degrees. Add the Arctic char to the oil and maintain the temperature, adjusting the heat as necessary. Simmer to the desired doneness and remove the Arctic char from the oil using a slotted spoon. Lightly drain off the excess oil and transfer to a lined sheet pan. Adjust the seasonings and cut each fillet of Arctic char confit in half. Reserve, keeping warm.

To serve: Sprinkle fleur de sel on the glazed pork belly and cracked pepper on the Arctic char confit. Drizzle juniper-salsify puree across the plate and set a piece of a Arctic char confit on top and spoon the reserved pork glaze on the side. To one side of the plate, place a fig tartlet with a quenelle of rosemary creme fraiche on top. Garnish the tartlet with a piece of crispy skin.

Halibut Wrapped in Fig Leaf with Roasted Figs

(Serves 6)

suzanneGoin


ingredients

For the roasted figs:

9 assorted figs, stemmed and halved
6 baby red onions, peeled and halved
2 sprigs thyme
2 tablespoons olive oil
1 tablespoon aged balsamic vinegar salt and pepper to taste

For the fennel:

3 tablespoons unsalted butter
2 bulbs fennel, trimmed and thinly sliced
2 sprigs thyme Salt and pepper to taste

For the spring onions:

2 tablespoons unsalted butter
18 baby spring onions
1 cup chicken stock Salt and pepper to taste

For the mushrooms:

3 tablespoons unsalted butter
4 ounces hedgehog mushrooms
2 sprigs thyme, stemmed
1 shallot, peeled and minced Salt and pepper to taste

For the halibut:

12 sprigs thyme
3 bay leaves
6 large fig leaves, blanched
Olive oil, as needed
6 5-ounce fillets halibut
1 lemon, halved
Salt and pepper to taste

directions

For the roasted figs: Preheat the oven to 450 degrees. Place the figs and onions in a roasting pan. Add the thyme and drizzle with olive oil and aged vinegar. Season and roast until tender, about 40 minutes, stirring occasionally. Remove from the oven and keep warm.

For the fennel: In a medium saucepan, melt the butter. Add the fennel and thyme. Saute slowly until soft. Season and combine with the roasted figs and onions and keep warm.

For the spring onions: In a saucepan, melt the butter and add the spring onions. Saute until translucent and add the chicken stock. Simmer until reduced by half. Season and keep warm.

For the mushrooms: In a saute pan, melt two tablespoons of butter. When foaming, add the mushrooms and season. Add the thyme and saute. When the mushrooms begin to release liquid, lower the heat and add the remaining butter and shallot. When the shallot is translucent, remove from the heat and add the spring onions. Adjust the seasonings and keep warm.

For the halibut: In a large, covered pot with a steamer rack insert, bring enough water to fill one-third of the pot, six sprigs of thyme, and the bay leaves to a simmer. Brush the shiny sides of the fig leaves with olive oil. Season the halibut fillets and place in the center of the fig leaves. Stem six sprigs of thyme and sprinkle the thyme leaves on the halibut fillets. Wrap each halibut fillet completely with a fig leaf, securing with a toothpick if necessary. Set the fig leaf parcels on the steamer rack insert and cover with the lid. Steam the fig leaf parcels to the desired doneness, about five to ten minutes. Reserve the lemon juice until just before serving.

To serve: Spoon fennel to one side of the plate. Remove and discard the toothpick from the fig leaf parcel. Set in the center of a plate and open the leaf to reveal the fish. Squeeze lemon juice on top of the fish. Spoon mushrooms and spring onions on top and arrange roasted figs and onions around the dish.

Goat Cheese with Dried Figs, Walnuts, Radicchio and Saba

(Serves 4)

suzanneGoin


ingredients

For the shallots:

2 tablespoons unsalted butter
6 shallots, peeled
1 sprig thyme
Salt and pepper to taste

For the dried fig vinaigrette:

3 tablespoons extra virgin olive oil
2 teaspoons saba *
12 dried figs, sliced
2/3 cup walnuts, shelled and toasted
Reserved shallots
Salt and pepper to taste

For the salad:

1/2 pound goat cheese
1 head radicchio
1/4 bunch parsley, leaves only

For the garnish:

Cracked black peppercorns

* Saba is a reduction of grape must (pulp and juice prior to
fermentation). Available through In Good Taste at [phone].

directions

For the shallots: In a saute pan, melt the butter. Saute the shallots and thyme until the shallots are translucent. Seaons and reserve, keeping warm.

For the dried fig vinaigrette: In a bowl, whisk together the olive oil and saba. Add the fig slices, walnuts, and reserved shallots. Season, toss to coat and reserve.

For the salad: Cut the goat cheese into one-quarter inch slices, and reserve. Cut the radicchio into strips and mix with the parsley in a bowl. Drizzle with the dried fig vinaigrette, season, and toss to mix.

To serve: Arrange the fig salad on plates. Place the slices of reserved goat cheese on top of the salad and drizzle with additional dried fig vinaigrette. Sprinkle with cracked pepper.

Dried Fig Napoleon

(Serves 6)

suzanneGoin


ingredients

For the dried fig compote:

1/2 vanilla bean, split and
 scraped
2 ounces granulated sugar
2 cups water
1 cup orange juice
10 ounces dried Mission figs,
 stemmed and sliced
2 tablespoons unsalted butter

For the pastry cream:

1 cup milk
2 egg yolks
2 ounces granulated sugar
2 tablespoons all-purpose fluor,
 sifted
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup-heavy cream

For the puff pastry:

1/2 cup granulated sugar

For the garnish:

1 dried Mission fig, stemmed and
 sliced Confectioners' sugar

directions

For the dried fig compote: In a saucepan, bring the vanilla, sugar, water, and orange juice to a boil. Acid the figs; reduce the heat and simmer until the figs are soft and the sauce is thick, about 30 minutes. Stir in the butter and reserve.

For the pastry cream: In a large saucepan, bring the milk to a boil, reduce the heat, and maintain at a simmer. In a large bowl, combine the egg yolks, sugar, flour, and salt and whisk until smooth. Temper the egg yolk mixture, adding one-third of the hot milk while whisking constantly. Whisk the tempered egg yolks into the hot milk and place over medium heat, stirring constantly with a wooden spoon. Maintain at a simmer until the mixture has returned to a boil and maintain the heat for five minutes, whisking constantly. Remove from the heat; add the vanilla extract and strain through a fine mesh sieve. Set aside in an ice bath until cooled. Cover with plastic wrap and refrigerate the mixture. Whip the cream to soft peaks and fold into the chilled pastry cream. Keep refrigerated.

For the puff pastry: Preheat the oven to 450 degrees. On a lightly floured surface, roll the puff pastry as thin as possible. Transfer to a parchment-lined sheet pan. Prick the pastry with a fork and sprinkle the top with sugar. Bake until the sugar caramelizes, about ten minutes. Remove from the oven and allow the puff pastry to cool to room temperature. Using a serrated knife, trim of the edges and cut the pastry into 12 equal portions.

To serve: Place a piece of puff pastry on a plate. Set two heaping spoonfuls of pastry cream and a spoonful of dried fig compote on top. Top with another piece of puff pastry, exposing the filling. Dust the top with confectioners' sugar and garnish with dried fig slices.

Roasted Fig and Almond Custard Tart with Almond Ice Cream

(Serves 8)

suzanneGoin


Ingredients

For the ice cream:

2 cups almonds, toasted and coarsely chopped
2 cups milk
2 cups heavy cream
2 egg yolks
4 ounces granulated sugar

For pastry dough:

15 ounces all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
12 ounces unsalted butter, chilled and cubed
1/4 cup cold water

For the figs:

4 ounces unsalted butter
5 ounces granulated sugar
1 vanila bean, split and scraped
20 Mission figs, stemmed and quartered

For the almond custard:

2 eggs
2 ounces granulated sugar
1 cub heavy cream
2 teaspoons vanilla extract
2 tablespoons Calvados
1/2 teaspoon salt
4 ounces almonds, finely chopped
4 ounces almonds, coarsely chopped

For the ice cream: In a medium saucepan over medium heat, bring the almonds, milk, and cream to a boil. Remove from the heat to infuse for one hour. Strain the mixture through a fine mesh sieve. Reserve three tablespoons of the almonds for the ice cream and discard the rest. Reduce the heat and maintain at a simmer. In a medium bowl, combine the egg yolks and sugar and whisk until smooth. Temper the egg yolks, adding one-third of the hot cream while whisking constantly. Whisk the tempered yolks back into the remaining hot cream and place over medium heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and strain through a fine mesh sieve. Set aside in an ice bath until chilled and stir in the reserved almonds. Freeze in an ice cream machine according to the manufacturer's instructions.

For the pastry dough: Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Pulse to mix. Add the butter and pulse until the mixture is coarse and crumbly. Slowly pour in cold water and mix just until the dough comes together. Do not over mix. Shape the dough into a ball and wrap in plastic wrap and refrigerate for one hour. Divide the dough into eight equal pieces. Roll each piece into a six and one-half-inch circle about one-eight-inch thick, using additional flour as needed to prevent sticking. Cover and refrigerate for one hour.

Transfer the dough into eight 5-inch tart molds. Prick the bottoms with a fork, line with parchment, and fill with pie weights. Bake the tart shells until pale and blond, about seven minutes. Remove from the heat and allow to cool; remove the parchment and pie weights.

For the figs: Preheat the oven to 450 degrees. Combine the butter, sugar, and vanilla bean in a shallow roasting pan. Add the figs and roast in the oven, basting occasionally with the rendered fig jus. Roast the figs until soft, about 15 minutes. Remove and allow to cool. Reserve the remaining fig jus.

For the almond custard: In a bowl, whisk together the eggs, sugar, heavy cream, vanilla, Calvados, and salt. Fold in the finely chopped almonds to combine; reserve the coarsely chopped almonds for finishing the tarts.

To finish the tarts: Preheat the oven to 400 degrees. Place four pieces of roasted figs on the bottom of each tart shell. Pour enough custard over the roasted figs to fill the tart shells halfway. Place six more pieces of roasted figs on top of the custard. Sprinkle the coarse almonds over the tarts. Bake until golden on top, about 30 minutes.

To serve: Place a tart in the center of a plate and top with a quenelle of almond ice cream. Spoon reserved roasted fig jus around the tart.

Warm White Asparagus and Mustard Greens with Sea Urchin Roe and Figs

(Serves 4)

remiLauvand


ingrediants

For vinaigrette:

Juice of 2 oranges
4 tablespoons virgin olive oil
1 shallot, peeled and minced
Salt and pepper to taste

For dish:

1 pound white asparagus, peeled, trimmed, and
 cooked
4 green figs, sliced
1/4 pound mustard greens
4 ounces sea urchin roe

For the garnish:

1 green fig, diced

For the vinaigrette: In a saucepan, simmer and reduce the orange juice by one-third. Strain and cool. Add the remaining ingredicents together and season to taste.

For the dish: Reserve four whole asparagus. Split the remaining asparagus down the middle lengthwise. Gently toss both types of asparagus, figs and mustard greens with some vinaigrette.

To serve: Arrange a portion of the halved asparagus on the plate. Place some dressed mustard greens on top. Alternate sliced figs with sea urichin roc and place on the mustard greens. Place a whole asparagus spear in the center of the salad. Mix the diced fig with the remaining vinaigrctte and spoon on top and around the plate.

Goat Cheese Malfatti with Serrano Ham, Morels and Figs

(Serves 4)

remiLauvand


ingredients

For the malfatti:

4 ounces soft goat cheese *
3 ounces mascarpone cheese
1 egg
2 ounces all-purpose flour
Salt and pepper to taste

For the morels:

1 tablespoon grapeseed oil
1 shallot, peeled and minced
4 slices Serrano ham, julienned
4 ounces fresh morels, cleaned
1 cup white port
1 cup heavy cream
Salt and pepper to taste

For the fig salad:

2 teaspoons aged balsamic vinegar
2 teaspoons walnut oil
4 Green figs, julienned
2 ounces pea tendrils **
2 ounces mesclun
Salt and pepeer to taste

Note: Malfatti are a variation of gnocchi.

* Chef Lauvand recommends using creme fraiche if neccessary to soften
the goat cheese.

** Pea tendrils are also known as pea shoots. They are the tips of the
plant.

directions

For the malfatti: In a food processor, combine all the ingredients. Pulse to form a dough. (The consistency will be soft.) Transfer the dough to a bowl. Cover and allow the dough to rest and chill in he refrigerator for 30 minutes.

Bring a large saucepan of salted water to a boil. Reduce the heat and maintain at a simmer. Using two teaspoons, shape the malfatti into small quenelles and gently drop them directly from the spoons into the simmering water. Poach the malfatti for two minutes, checking to see that the center is fully cooked. Using a perforated spoon, remove the malfatti and shock in ice water. Remove from the ice water and gently drain on paper towels. Reserve the cooked malfatti on a parchment-lined sheet pan, keeping covered.

For the morels: In a saute pan, heat the oil. Saute the shallot until translucent. Add the Serrano ham and saute until golden. Add the morels and saute; deglaze with white port and reduce until almost dry. Add the cream and simmer until the sauce has thickened. Season and keep warm.

For the fig salad. Mix the vinegar with the oil and season. Just before serving, mix the julienned figs, peatendrils, and mesclun with the vinaigrette.

To finish the dish: Return the saucepan with the morels to the heat. Simmer the morels and gently and the malfatti. Simmer until the malfatti are warmed through.

To serve: Spoon the malfatti into shallow bowls. Spoon some morels and sauce in the center. Arrange a bouquet of fig salad on top.

Santa Barbara Spot Prawns, Marinated Figs and Coriander with Squash
Blossoms

(Serves 6)

remiLauvand


ingredients

For the squash blossoms:

1 tablespoon olive oil
1 small red bell pepper, trimmed and
 diced
1 small zucchini, finely diced
1/4 pound cooked navy beans
6 squash blossoms, stamens removed
Olive oil as needed
Salt and pepper to taste

For the citrus emulsion:

18 spot prawns
1 small onion, peeled and chopped
2 1/2 cups water
Zest of 1 lemon
Zest of 1 orange
Zest of 1 lime
1/2 cup grapeseed oil
1 tablespoon unsalted butter
Salt and pepper to taste

For the marinated figs:

6 green figs
1/2 red onion, peeled and finely minced
Juice of 1 lime
Juice of 1 orange

For the spot prawns:

2 tablespoon olive oil
Reserved prawns, shelled
Salt and pepper to taste

For the garnish:

Spot prawn antennae, blanched
Coriander leaves, whole and julienned
Squash blossoms, stamen removed, flower
 julienned

Note: Jumbo shrimp are often mislabeled as prawns. Spot prawns, scampi,
and langoustines fall under the category of lobsterettes and have a
softer texture and flavor than shrimp.

directions

For the squash blossoms: Preheat the oven to 350 degrees. In a saute pan, heat the oil, Saute the pepper, zucchini, and navy beans until the vegetables are tender. Season and allow to cool. Gently stuff' the blossoms with the vegetable mixture and carefully twist the ends of the blossoms to seal. Lightly brush the blossoms with oil and season. Bake in the oven until the flowers are wilted, about seven minutes.

For the citrus emulsion: Shell the spot prawns, reserving the meat and six prawn heads separately. Boil, clean, and reserve the six prawn heads for the garnish. Lightly crush the remaining prawn heads and shells to extract the flavor. In a saucepan, add the crushed prawn heads, shells, onion, and water. Simmer for 25 minutes. Strain through a fine mesh sieve. Return the prawn stock to the saucepan and bring to a simmer. Add the lemon, orange, and lime zest and infuse for ten minutes. Strain through a fine mesh sieve and discard the remaining solids. Using an immersion hand blender, slowly add the grapeseed oil to emulsify the prawn stock and finish with butter. Season and keep warm.

For the marinated figs: Cut the figs into thin slices. In a bowl, combine the red onion, limejuice, and orange juice together. Pour over the figs and marinate for ten minutes.

For the prawns: Season the reserved, shelled prawns and heat the oil in a saute pan. When the pan is very hot, quickly saute the prawns to the desired doneness. Remove and keep warm.

To serve: Place three spot prawns on a dish. Lay a stuffed squash blossom on top. Spoon citrus emulsion around and on top of the prawns. Garnish with a prawn head and top with coriander leaves. Arrange a marinated fig on the side. Spoon some remaining red onion from the marinade over the fig and top with julienned coriander and squash blossoms.

Rabbit with Roasted Fig "Demi-Sel" and Fava Beans

(Serves 4)

remiLauvand


ingredients

For the rabbit:

2 2 1/2-pound rabbits
4 tablespoons grapeseed oil
1 onion, peeled and chopped
1 leek, trimmed and chopped
1 carrot, peeled and chopped
1 heat garlic, cut in half horizontally
1 sprig thyme
2 cups white wine
1 cup dry vermouth
2 cups veal stock
Salt and pepper to taste

For the figs:

8 green figs
1/4 bunch rosemary
1 tablespoon salted butter
8 small fig leaves

For the fava beans:

1/4 cup olive oil
2 tablespoons sherry vinegar
1/2 shallot, peeled and minced
1/2 pound fava beans, shelled,
 blanched, and peeled
1 bunch lovage, trimmed
Salt and pepper to taste

directions

For the rabbit: Preheat the oven to 350 degrees. On a cutting board, separate the rabbit hind legs and saddles from the carcasses. Split the saddles in half lengthwise, making four racks. Trim and french the racks and hind legs and reserve. Reserve the kidneys and livers but discard the hearts. Season the legs and reserve. Reserve the remainder of the carcasses for the sauce. (The rabbit legs are braised, while the racks are roasted.)

In a large, ovenproof saucepan, heat two tablespoons of oil. Season the rabbit legs. Add the rabbit legs and carcasses to the pan and saute until golden brown. Remove the rabbit legs and carcasses from the pan and add the onion, leek, carrot, garlic, and thyme. Saute until golden brown. Deglaze the pan with white wine and vermouth. Reduce until almost dry. Return the rabbit legs and carcasses to the pan and add the veal stock. Braise slowly in the oven until tender, about one hour. Remove the pan from the oven and reserve the braised rabbit legs, keeping warm. Strain the braising liquid through a fine mesh sieve, discarding the solids. Transfer the braising liquid to a saucepan and reduce until thickened. Adjust the seasonings to finish the sauce, keeping warm.

Increase the oven temperature to 400 degrees to finish roasting the rabbit. In a saute pan, heat one tablespoon of oil. Season the racks and sear until golden brown. Transfer the racks to a roasting pan and roast in the oven to the desired doneness. Remove from the heat and reserve, keeping warm. In a saute pan, heat one tablespoon of oil. Season and quickly sear the kidneys and livers. Remove from the heat and reserve, keeping warm.

For the figs: Lower the oven temperature to 375 degrees. Carefully make five spiral incisions into the sides of the figs, beginning from the top to the bottom, but do not cut all the way through the center. Insert small sprigs of rosemary into the incisions. In an ovenproof pan, melt the butter and coat the figs. Roast the figs in the oven, occasionally basting with the melted butter until they are softened, about ten minutes. Add the fig leaves to the pan just long enough to wilt. Remove from the heat and reserve, keeping warm.

For the fava beans: In a bowl, mix the oil, vinegar, and shallot together to make a vinaigrette. Season the vinaigrette with salt and pepper. Dress the fava beans and lovage with the vinaigrette.

To serve: Slice the rabbit legs and reassemble each one on a plate (as shown in the photograph). Spoon the sauce around the rabbit legs. Slice the rabbit racks and divide onto the plates. Cut the kidneys in half and slice the livers. On each plate, arrange the two kidney halves and liver slices next to the loins. Lay the roasted fig on a fig leaf along with the dressed fava bean salad. Garnish with a small fig leaf.

Spiced Figs and Fraise des Bois with Sabayon

(Serves 4)

remiLauvand


ingredients

For the figs:

12 green figs
3 pods cardamom
1 vanilla bean, split and scraped
3 tablespoons honey
Juice of 1 lime

For the sabayon:

4 egg yolks
2 ounces granulated sugar
2 ounces Sauternes
1 sprig black mint, stemmed
 and julienned
1 sprig tarragon, stemmed
 and julienned
4 ounces fraise des bois *

For the garnish:

Black mint, julienned
Elderberry flowers
Lavender flowers

* Fraise des bois are wild strawberries from France. Available in
specialty markets.

directions

For the figs: Preheat the oven to 350 degrees. Trim off the stems of the figs and cut "X's" into the tops, two-thirds of the way down, keeping the figs intact at the base. Gently squeeze the sides of the figs to open the centers and place in a shallow roasting pan. In a bowl, mix the cardamom, vanilla, honey, and limejuice together and pour over the figs. Roast the figs, basting occasionally with the syrup until the figs are softened, about ten minutes.

To make the sabayon: In a bowl, whisk together the egg yolks and sugar. Cook the mixture over a double boiler, whisking constantly until the egg yolks thicken. Gradually add the Sauternes and continue to whisk until the mixture is the consistency of heavy cream. Transfer the sabayon to a separate bowl. Add the herbs and fold half of the fraise des bois into the sabayon while reserving the remaining half for garnish.

To serve: Preheat the broiler. Arrange three roasted figs on a heatproof plate and drizzle the tops with roasted fig juice. Top with sabayon and sprinkle with the remaining fraise des bois. Under a hot broiler, gratinee the sabayon until the top begins to bubble and brown. Sprinkle the sabayon with julienned black mint, and elderberry and lavender flowers.

Gorgonzola Stuffed Figs Wrapped in Pancetta and Frisee

(Serves 4)

troy Thompson


ingredients

For the figs:

8 Brown Turkey figs
6 ounces Gorgonzola cheese, crumbled
8 slices pancetta

For the Frisee:

1/4 Cup extra virgin olive oil
Reserved pancetta fat
1 shallot, peeled and minced
1 ounce Doktorenhof Orange
Blossom Vinegar *
1 head baby frisee, white and yellow parts only
Salt and pepper to taste

For the garnish:

Chive flowers **

* Available through Swiss Chalet at (800) 34-SWISS.

** Available through Scarborough Farms at [phone].

For the frisee: In a bowl, whisk the oil, reserved pancetta fat, shallot, and vinegar together to make a viniaigrette. Season and mix the frisee with half the vinaigrette. Reserve the remaining vinaigrette.

Directions

For the figs: Preheat the oven to 450 degrees. Trim off the stems of the figs and cut "X's" into the tops, two-thirds of the way down, keeping the figs intact at the base. Carefully open and stuff the figs with Gorgonzola cheese and gently reshape them. Wrap with pancetta slices and bake the figs on a sheet pan until the pancetta is golden brown, about ten minutes. Drain off the fat from the pan and reserve. Keep the figs warm.

To serve: Place two stuffed figs on each plate. Arrange the frisee on the tops of the figs. Drizzle the remaining vinaigrette around the figs and garnish with chive flowers.

Lavender Honey Figs with Lingonberries and White Chocolate Ice Cream

(Serves 6)

troy hompson


ingredients

For the white chocolate ice cream:

7 ounces white chocolate, chopped
1 cup milk
1 cup heavy cream
2 ounces granulated sugar
7 egg yolks

For the butter biscuit:

4 egg yolks
4 ounces granulated sugar
4 ounces unsalted butter, cubed
7 ounces bread flour, sifted
1 ounce baking powder, sifted Granulated sugar, as needed

For the lavender honey figs:

9 Brown Turkey figs, stemmed and quartered
2 cups Muscat wine
4 sprigs lavender
6 ounces honey
2 ounces granulated sugar
1/2 cinnamon stick
7 ounces lingonberries *
Granulated sugar to taste

For the garnish:

Lavender flowers

* Chef Thompson recommends using frozen lingonberries if fresh are
unavailable. Available through Fresh 'N' Wild at [phone].

For the white chocolate ice cream: In a bowl, add the chopped chocolate and reserve. In a medium saucepan over medium heat, bring the milk, cream, and half the sugar to a boil. Reduce the heat and maintain at a simmer. In a separate bowl, combine the remaining sugar and egg yolks and whisk until smooth. Temper the egg yolks, adding one-third of the hot milk while whisking constantly. Whisk the tempered eggs back into the remaining hot milk and cook over medium heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and pour the hot milk over the reserved chocolate; gently stir to melt. Strain the mixture through a fine mesh sieve and set aside in an ice bath until chilled. Freeze in an ice cream machine according to manufacturer's instructions.

For the butter biscuit: Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with the whisk attachment, mix the egg yolks and sugar until pale and fluffy. Switch to the paddle attachment and add the butter, mixing until smooth. Add the flour and baking powder and mix until incorporated. Transfer the dough to a bowl and cover with plastic wrap, allowing to rest at room temperature for 20 minutes.

Using a pastry bag fitted with a medium, plain tip, pipe the dough in a spiral into the bottom of six 4-inch non-stick tart molds. (The dough will be very firm.) Fill the molds halfway to the tops, as they will rise while baking Sprinkle with sugar and bake until golden brown, about 15 minutes. Remove from the heat and unmold the biscuits when they are cool enough to handle. When cooled, store in an airtight container.

For the lavender honey figs: In a large saucepan, bring the figs, Muscat wine, lavender, honey, sugar, and cinnamon to a boil. Reduce the heat and simmer until the figs are soft, about five minutes. Using a perforated spoon, remove the figs and allow to cool. Remove and discard the cinnamon, and then reduce the syrup by half. Add the lingonberries and adjust flavors with sugar. Remove from the heat and reserve at room temperature.

To serve: Place a butter biscuit in the center of a shallow bowl. Arrange six pieces of figs on top. Place a spoonful of lingonberries in syrup in the center of the figs and set a quenelle of white chocolate ice cream on top of the lingonberries. Place another spoonful of lingonberries in syrup on top of the ice cream and garnish with a sprig of lavender flowers.

Confit of Foie Gras and Duck Ham on Pickled Figs and Chanterelles

(Serves 12)

troy Thompson


ingredients

For the duck ham:

2 Moulard duck breasts
2 tablespoons coarse sea salt
2 sprigs thyme, chopped
2 cups sheery vinegar
6 dried chipotle chilies, stemmed

For the foie gras confit:

1 pound foie gras, deveined and chilled
1 ounce coarse sea salt
5 cups extra virgin olive oil
1 bay leaf
2 sprigs thyme

For the pickled figs and chanterelles:

12 green figs, peeled and quartered
8 ounces chanterelles
2 cups white vinegar
2 cups granulated sugar
2 bay leaves
1 sprig thyme
2 black peppercorns
2 shallots, peeled and sliced

For the garnish:

Baby greens
Diced tomatoes
Extra virgin olive oil, as needed
Balsamic vinegar, as needed

For the duck ham: Rub the duck breasts with salt and thyme. Cover with plastic wrap and refrigerate for 24 hours. Lightly rinse the duck breasts with water to remove the excess salt and pat dry. Tie the duck breasts with unbleached cotton string.

In a saucepan, bring the vinegar and chilies to a boil. Reduce the heat and simmer until the chilies are soft, about 30 minutes. Transfer the mixture to a food processor and puree until smooth. Coat the duck breasts with half the mixture and reserve the remaining chili paste covered in the refrigerator. Hang the duck breasts to dry in the refrigerator for a total of two weeks. After the duck breasts have been in the refrigerator for one week, coast the duck breasts again with the reserved chili paste and return them to the refrigerator for the remaining week. Remove the duck breasts from the refrigerator and cut off the string. Slice off the hardened crust and trim the excess exterior fat, leaving a thin line of fat across the top of the duck breast. Cut the duck breasts into thin slice against the grain and reserve.

For the foie gras confit: Season the foie gras with the sea salt and reserve. In a saucepan, heat the olive oil, bay leaf, and thyme until the temperature reaches 160 degrees. Add the foie gras and remove the pan from the heat. Allow the foie gras to cook in the heat of the hot oil for about 15-20 minutes. Using a slotted spoon, carefully remove the foie gras from the oil and drain on a wire rack. While warm and soft, gently wrap the foie gras tightly in cheesecloth to help hold the shape. Chill the wrapped foie gras in the refrigerator until firm, about two hours. Remove and discard the cheesecloth from the foie gras. Cut the foie gras into thin slices and reserve.

For the pickled figs and chanterelles: Place the figs and chanterelles into a large bowl. In a saucepan, bring the vinegar, sugar, bay leaf, thyme, peppercorns, and shallots to a boil. Remove from the heat and pour the hot liquid over the figs and chanterelles. Cover the bowl with plastic wrap, making sure that the plastic wrap is in contact with the surface of the pickling solution. Allow to cool to room temperature and reserve. Using a slotted spoon, remove the figs and chanterelles from the pickling solution for serving.

To serve: Arrange the pickled figs and chanterelles on plates. Top with reserved slices of duck ham and foie gras confit. Garnish with baby greens and diced tomato. Drizzle with olive oil and balsamic vinegar.

Vanilla Scented Figs in Gold Leaf

(Serves 4)

troyThompson

ingredients

For the vanilla ice cream:

1 cup milk
1 cup heavy cream
2 vanilla beans, split and scraped
7 egg yolks
2 ounces granulated sugar

For the figs:

8 figs, stemmed and halved
4 ounces unsalted butter
1/2 cup light brown sugar
Zest of 1 orange
4 vanilla beans, split and scraped
1/2 cup Muscat wine
12 sheets gold leaf *

Note: Chef Thompson uses both gold leaf * as well as gold-colored
aluminum foil sheets. Gold-colored aluminum foil sheets are available
through U.S. Foodservice at [phone].

* Available through Paris Gourmet at (800) PASTRY-1.

directions

For the vanilla ice cream: In a medium saucepan over medium heat, bring the milk, cream, and vanilla to a boil. In a medium bowl, combine the egg yolks and sugar and whisk until smooth. Temper the egg yolks, adding one-third of the hot milk while whisking constantly. Whisk the tempered yolks back into the hot milk and place over medium heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and strain through a fine mesh sieve. Set aside in an ice bath until chilled and freeze in an ice cream machine according to the manufacturer's instructions.

For the figs: Preheat the oven to 400 degrees. cut four sheets of gold colored aluminum foil into 12-inch circles. (This foil is different from the gold leaf sheets used later in the recipe.) Lay four fig halves on each piece of foil. Dot each set of figs with one ounce of butter and sprinkle the top with brown sugar. Add orange zest and two vanilla beans to each portion. Bring up the sides of the foil and pinch the edges to seal, leaving a small opening. Pour in one ounce of Muscat wine and seal the opening. Make four pouches and transfer to a sheet pan. Bake until the figs are soft, about seven minutes.

To serve: Remove the gold-colored aluminum foil pouches from the oven and carefully cut open the tops. Place sheets of gold leaf around each pouch and top the figs with a quenelle of vanilla ice cream.

Bento Box of Figs

(Serves 6)

troyThompson


ingredients

For the grilled foie gras and fig brioche:

1 pound foie gras
Salt and pepper to taste
2 teaspoons balsamic vinegar
3 green figs, stemmed and quartered
1 ounce fresh yeast
2 teaspoons granulated sugar
1/2 cup warm milk
7 egg yolks
11 ounces all-purpose flour
Pinch salt
4 ounces unsalted butter, softened

For the lobster and fig ravioli:

2 tablespoons water
Pinch saffron threads
7 ounces all-purpose flour
Pinch of salt
3 egg yolks
8 ounces lobster meat
1/2 cup heavy cream
1 sprig tarragon, stemmed and minced
6 small dried Calimyrna figs, stemmed
6 lobster medallions, boiled
1 1/2 cups vegetable broth, seasoned
Salt and pepper to taste

For the fig-glazed shrimp on mustard
Chinese cabbage:

1/2 cup red wine
1 tablespoon granulated sugar
1 bay leaf
4 dried Mission figs, stemmed
1 tablespoon balsamic vinegar
1/2 head Chinese cabbage, outer
 leaves removed
Salt to taste
1 tablespoon Pommery mustard
2 tablespoons rice vinegar
1 tablespoon vegetable oil
18 shrimp, peeled

For the savory fig custard:

3 eggs
1 1/2 cups chicken stock
3 green figs, stemmed and halved
Salt and pepper to taste

For the grilled beef and fig with
 curried mushrooms:

1 tablespoon unsalted butter
6 oyster mushrooms, sliced
1 teaspoon curry powder
3 tablespoons chicken stock
6 1-ounce cubes beef tenderloin
3 green figs, stemmed and halved
1 tablespoon vanilla oil (*)
Salt and pepper to taste

For the fig with smoked prosciutto:

3 Brown Turkey figs, stemmed and halved
3 thin slices smoked prosciutto, cut in half
6 shavings Parmigiano-Reggiano

For the garnish:

6 green figs, peeled and finely chopped
Sage leaves
Micro sprouts
Lobster antennae
Cucumber, julienned
Radish, julienned
Thyme flowers
Minced chives
Chive flowers
Onion sprouts
2 ounces smoked sturgeon, finely diced
Chervil
Osetra caviar

Note: The grilled foie gras and fig brioche recipe makes one loaf, which
provides more than the required amount for the recipe.

* Chef Thompson makes vanilla oil by infusing one ounce of grapeseed oil
with one vanilla bean, split and scraped at room temperature for three
days.

directions

For the grilled foie gras and fig brioche: Preheat the grill. Grill the foie gras until softened, about three minutes on each side. Remove from the heat. While the foie gras is still warm and soft, devin the interior and allow to cool. Lay the foie gras on a large piece of plastic wrap. Season and drizzle with the vinegar and lay the foie gras near the long edge of the plastic wrap. Lay the quartered figs in the center of the foie gras. Using the plastic wrap as a guide, tightly roll up the foie gras and shape it into a tube, about two inches in diameter. Twist and secure the ends of the plastic wrap like a sausage. Wrap the foie gras in a second layer of aluminum foil to help hold the shape and refrigerate overnight.

Preheat the oven to 375 degrees. In the bowl of an electric mixer fitted with the dough hook attachment, dissolve the yeast and sugar in the milk. Add the egg yolks. On low speed, add the flour and salt until just combined. Increase the speed and add three ounces of butter in several stages, scraping down the sides of the bowl between each addition. Mix until smooth, about ten minutes. Transfer the dough to a lightly floured surface and shape into a ball. Transfer the dough to a large greased bowl, cover with a damp cloth, and set aside in a warm place to rise for 45 minutes or until doubled in volume. Punch down the dough, cover with the damp cloth, and set aside again for 40 minutes.

Coat the insides of a 13 x 4 x 4-inch Pullman loaf pan with the remaining ounce of butter and set aside. Punch down the dough and transfer to a lightly floured surface and knead into a loaf shape. Transfer the dough to the prepared loaf pan, cover with a damp cloth, and set aside for 30 minutes or until doubled in volume. Bake until golden brown, about 40 minutes. Remove from the heat, invert the pan and unmold the brioche. Transfer the brioche to a rack to cool. When completely cool, use a bread knife to cut six 3/4-inch slices of brioche.

Preheat the grill. Grill the brioche slices, marking both sides. Using a two inch round cutter, punch out and discard the centers of the brioche. Remove the reserved foie gras from the refrigerator and using a hot knife, cut six [3/4]-inch thick rounds, removing the plastic wrap and aluminum foil from each slice. Place the round slice of foie gras into the hollowed brioche and reserve.

For the lobster and fig ravioli: In a bowl, combine the water and saffron. Allow to infuse for about 15 minutes. In a food processor, add the flour, salt, and egg yolks. Pulse to mix. Add the saffron-infused water just until the dough comes together. (If necessary, add more water.) Transfer the dough to a bowl. Cover and allow the dough to rest for 30 minutes. Turn the dough onto a lightly floured surface and roll through a pasta machine several times, starting at the thickest setting and ending on the thinnest. Using a three-inch fluted, round cutter, cut out 12 circles of pasta and keep covered.

In a food processor, pulse the lobster meat. Add the heavy cream to form a smooth paste. Add the tarragon and season. Transfer the lobster filling to a pastry bag fitted with a medium, plain tip. Pipe a small amount of lobster filling in the center of a pasta circle. Place a fig in the center of the filling and lightly brush the edges with water. Cover with another circle of pasta. Press the edges to seal, releasing any air bubbles. Repeat to make six ravioli. Heat a large saucepan with boiling salted water. Add the ravioli and cook until the pasta is tender, about four minutes. Drain and reserve, keeping warm. Cut each ravioli in half; serve hot with seasoned vegetable broth and a lobster medallion.

For the fig-glazed shrimp on mustard Chinese cabbage: In a saucepan, reduce the red wine, sugar, bay leaf, figs, and vinegar to one-quarter of the amount. Remove and discard the bay leaf and transfer the mixture to a food processor and puree until smooth. Transfer the mixture to a bowl and reserve.

Trim the base of the cabbage and cut off the top, leaving three inches above the base. Cut through the heart of the cabbage to yield six equal wedges. Boil the cabbage in salted water until tender. Using a slotted spoon, drain the cabbage and reserve, keeping warm. In a bowl, mix the mustard with the vinegar and reserve.

In a saute pan, heat the oil and saute the shrimp. When the shrimp become opaque, add the fig mixture and toss to glaze. Remove from the beat and reserve, keeping warm. Place a wedge of cabbage in a small dish and spoon some mustard on top, followed by three figglazed shrimp. Reserve, keeping warm.

For the savory fig custard: Prepare a large pot with a bamboo steamer basket. Fill the pot one-third full with water and bring to a boil. Reduce the heat and maintain at a simmer. In a bowl, whisk the eggs and chicken stock together. Season and strain the mixture through a fine mesh sieve into six small cups. Place a halved fig in each cup and transfer to the steamer basket. Steam until the custard sets, about seven minutes. Remove the cups from the steamer and reserve, keeping warm.

For the grilled beef and fig with curried mushrooms: In a saucepan, melt the butter. Saute the mushrooms and add the curry powder. Add the stock and reduce until thickened. Adjust the seasonings.

Preheat the grill. Skewer a piece of beef and fig. Brush with vanilla oil and season. Repeat to make a total of six skewers. Place the skewers on the grill and turn them over to mark and cook all sides evenly. When the beef is cooked to the desired doneness, remove from the heat. Spoon the curried mushrooms into small dishes. Top each dish with a skewer of grilled beef and fig and reserve, keeping warm.

For the fig with smoked prosciutto: In a small dish, place a halved fig with a slice of smoked prosciutto. Top with a shaving of Parmigiano-Reggiano and reserve.

To serve: In a bento box, place the following dishes in separate compartments, beginning from the top: grilled foie gras and fig brioche garnished with a quenelle of chopped figs and a sprig of sage; fig with smoked prosciutto garnished with micro sprouts; lobster and fig ravioli garnished with lobster antennae and julienned cucumber and radish; fig-glazed shrimp on mustard Chinese cabbage garnished with thyme flowers and minced chives; grilled beef and fig with curried mushrooms garnished with chive flowers and onion sprouts; savory fig custard garnished with smoked sturgeon, chervil, and osetra caviar.

Prosciutto-Wrapped Grilled Figs on Melon Carpaccio

(Serves 4)

jamieWest


ingredients

For the lavender honey:

1/2 cup honey
1 tablespoon dried lavender

For the goat cheese:

4 ounces goat cheese
1/2 cup milk
Salt and pepper to taste

For the figs:

6 green figs, halved
12 slices prosciutto di Parma
Extra virgin olive oil, as needed

For the vinaigrette:

1 tablespoon Moscatel vinegar
1 tablespoon extra virgin olive oil
Salt and pepper to taste

For the dish:

1 Charentais melon *
3 figs, cut into wedges
Micro greens
Lavender flowers

* Cantaloupe can be substituted for Charentais melon.

directions

For the lavender honey: In a saucepan, simmer the honey and lavender over low heat until the aroma of the lavender is apparent, about 15 minutes. Strain the hot honey and allow to cool to room temperature.

For the vinaigrette: In a bowl, combine the vinegar and oil. Adjust the seasonings and reserve.

For the goat cheese: In a bowl, crumble the goat cheese. Gradually whisk in the milk until the consistency is similar to heavy cream. Adjust seasonings.

For the figs: Preheat the grill. Wrap each fig half in prosciutto and brush with olive oil. Grill the figs until they are marked and warmed through.

To finish the dish: Remove the rind of the melon, but do not seed. Pat dry the exterior, and using an electric slicer, carefully cut thin, round slices from each end of the melon.

To serve: Lay three slices of melon on each plate. Arrange fig wedges in between the melon slices. Place some micro greens in the center of the plate and lean three fig halves on top with the stems touching. Spoon the goat cheese cream on each melon slice. Drizzle with honey lavender and extra vinaigrette. Garnish with fresh lavender flowers.

Green Fig Tarte Tatin with Mascarpone-Rosemary Gelato

(Serves 6)

JamieWest


ingredients

For the mascarpone-rosemary gelato:

2 cups granulated sugar
2 cups water
1/4 bunch rosemary, stemmmed and
 chopped
Juice of 1 lemon
10 ounces mascarpone cheese

For the honey-almond brittle:

1 cup granulated sugar
3 tablespoons honey
2 tablespoons water
4 ounces unsalted butter
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup almonds, toasted and chopped

For the fig tarte Tatin:

1 cup granulated sugar
Juice of 1/2 lemon
2 ounces unsalted butter
12 green figs, sliced into 1/2-inch
 thick rounds
6 4-inch circles puff pastry,
 1/4-inch thick

Garnish:

Lemon geranium blossoms
Rosemary sprigs

directions

For the mascarpone-rosemary gelato:

In a saucepan, bring the sugar and water to a boil. Remove from the heat; add the rosemary to infuse. Allow to cool to room temperature. Add the lemon juice and strain the mixture through a fine mesh sieve. In a mixing bowl, soften the mascarpone. Gradually add the strained liquid, gently using a whisk to incorporate until smooth. Set in an ice bath until chilled and freeze in an ice cream machine according to the manufacturer's instructions.

For the honey-almond brittle: Prepare a silpatlined sheet pan. In a large saucepan, bring the sugar, honey, and water to a boil and cook until the temperature reaches 310 degrees. Add the butter and stir constantly until the temperature reaches 290 degrees. Remove the pan from the heat and carefully add the salt and baking soda, stirring constantly. The mixture will bubble and rise before collapsing. Add the vanilla extract followed by the almonds, stirring constantly. Pour the hot mixture onto the silpatlined sheet pan and spread out thinly. Cool the brittle and break into pieces. Store covered in an airtight container.

For the fig tarte Tatin: Preheat the oven to 400 degrees and arrange six 4-inch non-stick tart molds on a sheet pan. In a saucepan, rub together the sugar and lemon juice. Melt the sugar over medium-high heat, stirring constantly. When the sugar is brown, mix in the butter and remove from the heat. Pour a thin layer of caramel into each mold. Allow to cool. Lay fig slices on top of the caramel in a circular pattern, overlapping each other slightly. Cover each tart with a puff pastry circle and bake until the puff pastry is golden and crisp, about ten minutes. When the tarts are cool enough to handle, carefully invert each tart to unmold. Reserve the liquid caramel from the bottom of the tart molds and drizzle over the inverted tarts.

To serve: Place a fig tarte Tatin in the center of plate. Place a scoop of mascarponerosemary gelato on the side. Pierce the center of the tart with a piece of honey-almond brittle. Garnish with lemon geranium blossoms and rosemary sprigs.

Fig and Espresso Braised Wild Boar Shank with Polenta, Ancho Chili and
Gremolata

(Serves 4)

JamieWest

ingredients

For the fig and espresso sauce:

1 cup brewed espresso
1 cup ketchup
1/2 cup brown sugar
1/2 cup dried Mission figs,
 stemmed and quartered
1 onion, peeled and diced
2 cloves garlic, peeled and crushed
2 jalapeno peppers, stemmed,
 seeded, and finely diced
1 tablespoon dry mustard powder
2 tablespoons Worcestershire sauce
2 tablespoons ground cumin
1/2 cup water
1 dried ancho chili pepper,
 stemmed and seeded
Salt and pepper to taste

For the wild boar shanks:

2 tablespoons olive oil
4 1-pound wild boar shanks *
All-purpose flour, as needed
1 onion, peeled and diced
2 ribs celery, diced
1 carrot, peeled and diced
2 cloves garlic, peeled
2 tablespoons tomato paste
2 cups Syrah
4 springs thyme
3 bay leaves
1 quart chicken stock
Reserved fig and espresso sauce
1 tablespoon butter
Salt and pepper to taste

For the ancho chili-honey:

1/4 cup honey
1 teaspoon dried ancho
 chili powder

For the orange-rosemary gremolata:

1/4 bunch parsley, stemmed
 and minced
1 sprig rosemary, stemmed
 and minced
1 clove garlic, peeled and minced
Zest of 1/2 orange, grated
1/4 cup olive oil
Salt and pepper to taste

For the blue cheese polenta:

Olive oil as needed
3 cloves garlic, peeled
1 cup milk
3 cups water
1 cup polenta
1 sprig rosemary, stemmed
 and minced
1/4 cup blue cheese, crumbled
1 tablespoon unsalted butter
Salt and pepper to taste

For the garnish:

Rosemary sprigs
Orange zest, blanched

* Available through Broken Arrow Ranch at [phone].

directions

For the fig and espresso sauce: In a saucepan, combine all the ingredients and simmer until the figs and ancho chili are tender, about 15-20 minutes. Transfer the mixture to a food processor and puree the mixture until smooth. Season and reserve the sauce for the wild boar shanks.

For the wild boar shanks: Preheat the oven to 350 degrees. Heat the oil in a roasting pan. Season the shanks and coat lightly in flour. Sear the shanks until brown on all sides. Remove the shanks and reserve. Add the onions, celery, carrots, and garlic to the pan. Saute the vegetables until golden brown. Add the tomato paste and deglaze with the wine. Return the shanks back to the pan and add the thyme, bay leaves, chicken stock, and reserved fig and espresso sauce. If necessary, add water to cover the shanks. Bring to a boil, skimming the surface of any impurities. Remove from the heat, cover the pan with aluminum foil and braise in the oven until tender, about two and a half hours. Remove the shanks from the pan. Add the butter to the remaining sauce and adjust the seasonings. Return the shanks to the sauce and keep warm.

For the ancho chili-honey: In a saucepan, combine the ingredients and simmer over low heat for 15 minutes. Allow to cool to room temperature.

For the orange-rosemary gremolata: In a bowl, combine all the ingredients and season.

For the blue cheese polenta: Preheat the oven to 300 degrees. Drizzle some olive oil over the garlic. Wrap to seal in aluminum foil and bake in the oven until soft, about 30 minutes. Remove and crush the roasted garlic with a mortar and pestle until smooth.

In a saucepan, bring the milk and water to a boil. Add the roasted garlic puree and a pinch of salt. Add the polenta in a thin steady stream, while whisking constantly. Simmer until smooth. Reduce the heat and continue to stir with a wooden spoon until smooth and thickened, about ten minutes. Add the rosemary, blue cheese, and butter. Remove from the heat and adjust the seasonings. Keep covered and warm.

To serve: Spoon some polenta in the center of the plate. Set a wild boar shank on top. Ladle some sauce over the shank and drizzle some ancho chili honey on top. Spoon some gremolata around the shank. Garnish with rosemary sprigs and orange zest.

Green Fig and Roasted Golden Beets with Pecan-Crusted Camembert

(Serves 4)

jamieWest


ingredients

For the beets:

4 medium golden beets
1 tablespoon olive oil
1/2 cup water
Salt and pepper to taste

For the vinaigrette:

1 small shallot, peeled and mineed
1 teaspoon Dijon mustard
3 tablespoons balsamic vincgar
1/2 cup extra virgin olive oil
Salt and pepper to taste

For the Camembert:

1 cup panko breadcrumbs
1/2 cup pecans, crushed and toasted
1 cup all-purpose flour
2 eggs, beaten
4 1-ounce wedges Camembert

For the garnish:

Arugula
4 green figs, quartered
Nasturtium flowers
Cracked black peppercorns

* Panko breadcrumbs are a popular breading from Japan. Available in
Asian markets.

directions

For the beets: Preheat the oven to 375 degrees. Coat the beets with oil and season. Place the beets in a shallow roasting pan. Add water and cover with aluminum foil. Roast until tender, about one and one-half hours. Allow to cool and remove the skin. Cut each beet into a long rectangle and slice into five pieces of graduating thicknesses.

Far the vinaigrette: Combine all the ingredients together and season.

For the Camembert: Preheat the deep fryer to 350 degrees. In a food processor, pulse the panko and pecans until fine and uniform in size. Transfer the mixture to a shallow container. Prepare the flour and the beaten egg in separate shallow containers. Dip a wedge of Camembert in flour to coat. Shake off the excess flour and dip into the beaten egg. Drain off the excess egg and dip into the breadcrumb mixture. Coat well and shake off the excess breadcrumb mixture. Deep-fry the breaded Camembert until golden brown. Drain the excess oil on a paper towel-lined sheet pan and keep warm.

To serve: Arrange the beets on a plate in order of thickest to thinnest. Place the Camembert on the thickest piece of beet. Place a quartered fig on each of the remaining beets. Mix the arugula with the vinaigrette and arrange a small bouquet next to the beets. Garnish with nasturtium flowers and cracked pepper.