August 9, 2013 |
In gorgeously striped Panachee figs, which are being harvested commercially for the first time this month, the beauty is more than skin deep. Ripe specimens have super-sweet, jam-like pulp, with a counterbalancing acidity uncommon in other varieties and an intense berry flavor. The spotlight on Panachée has been a long time coming. The variety was first described by that name, which means "variegated," in France in 1826, but similar types were noted as far back as the 17th century.
August 5, 2011
Fig-tamarind ketchup Total time: 45 minutes, plus cooling time Servings: This makes a generous quart of ketchup. Note: Seedless tamarind pulp is generally available at Thai and Indian markets, as well as select gourmet markets and online. Coconut sugar is available at Thai markets as well as well-stocked gourmet markets and cooking stores. 2 pounds Black Mission figs 1 1/2 cups cider vinegar 1 3/4 cups coconut sugar (11 ounces) 1/2 cup seedless tamarind pulp 1 teaspoon ground brown cardamom 2 teaspoons garlic powder 1 tablespoon onion powder 1 1/2 tablespoons kosher salt 1. Heat the oven to 350 degrees.
August 13, 2012 |
Yes, I know it's hot. Really hot. So hot that I was happy to be stuck in an hour-and-a-half traffic jam getting to a friend's house in Topanga because at least our car was air conditioned. And yes, I'm ready for the heat to break. But no matter how sweaty and irritable these temperatures may make me, I'm also thankful for them. Because with heat comes ripe fruit and, most particularly, ripe figs. I was shopping at the Torrance Saturday farmers market when I spotted a tray of bedraggled-looking green figs at Mark Boujikian's stand . Could it be?
January 20, 2011
Fruity butter cake with dried figs, raisins and walnuts Total time: 2 hours Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Servings: 9 to 12. This makes 1 (9-inch) square cake. Note: Like brownies, this rich, square, low cake is best cut in square- or bar-shaped portions for serving at parties, so that people won't feel guilty about enjoying this treat ?
July 12, 2013
For the most part, figs are a late summer crop, coming at the end of August into October. But for many varieties, there is a very small early harvest as well, called breba figs. While most figs grow on new branches, breba figs grow on branches that developed last season. Connoisseurs debate whether these figs are sweeter than fruit from the main harvest. The rest of us are just happy to have them available. How to choose: Figs are quite fragile, and because they don't continue ripening after harvest, choosing them is a balancing act. You want them soft and ripe but not smashed.
August 30, 2013
Total time: 1 hour Servings: 4 Note: Donna Deane was inspired by specialties of France, Spain and Denmark while developing ideas for an article on open-faced sandwiches. Here she combines Manchego, the Spanish cheese, now widely available, with our local Mission figs for a summery treat. 1/4 cup sweet white wine such as Muscat de Beaumes-de-Venise 6 black Mission figs, cut in half 4 tablespoons olive oil, divided 6 cups sliced onions, 1/4 -inch thick 1 teaspoon sugar 1 teaspoon fresh thyme leaves 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 slices organic multi-grain bread, toasted 3 ounces shaved Manchego cheese Fleur de sel 1. In a small saucepan, heat the Muscat to warm and pour it over the fig halves in a bowl.