Advertisement
YOU ARE HERE: LAT HomeCollectionsFigs
IN THE NEWS

Figs

FEATURED ARTICLES
FOOD
February 13, 2008
Total time: 1 hour, plus chilling time Servings: Makes 40 (1-inch) cookies Note: Adapted from "Desserts by the Yard. " This recipe makes more fig purée than is needed for the cookies; the extra can be spread on toast or rolls and will keep for 1 week refrigerated. 1 cup (12 ounces) finely chopped dried Black Mission figs, packed 1 cup apple juice 3/4 cup sugar, divided 1/8 plus 1/2 teaspoon grated orange zest, divided 1/2 cup (1 stick) butter, softened 1 large egg white 1/2 vanilla bean, scraped (seeds reserved)
ARTICLES BY DATE
FOOD
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.
Advertisement
FOOD
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.
FOOD
August 9, 2013 | By David Karp
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.
FOOD
September 29, 2012
Rolled-oat cake with figs Total time: 1 1/2 hours, plus cooling time Servings: Makes 1 (9-inch-round) cake Note: From Na Young Ma of Proof Bakery in Atwater Village. 1 cup rolled oats 2 cups (16 ounces) hot milk 3/4 cup plus 2 tablespoons (1¾ sticks) butter 1 cup (7 ounces) sugar 3 1/2 tablespoons (2.8 ounces) honey 1 teaspoon vanilla extract 2 eggs 2 teaspoons baking powder 2 1/2 cups plus 2 tablespoons (9 ounces)
NEWS
August 13, 2012 | By Russ Parsons
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?
FOOD
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 ?
NEWS
August 3, 2012 | By S. Irene Virbila, Restaurant Critic
This is a beautiful antipasti from “The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria,” by Nancy Silverton with Matt Molina and Carolynn Carreno (Knopf, 2011, $35). Well, my photo isn't so beautiful (I was overwhelmed and in a rush), but the taste is. It's an aperitif idea you need to know about if you have a prolific fig tree in the neighborhood. Besides figs, you'll need some good aceto balsamico - the thick aged stuff from Modena that pours like motor oil. Also, pancetta cut as thinly as possible on a slicing machine.
FOOD
September 24, 2003
Total time: 1 hour Servings: 6 Note: Flatbreads are available at Trader Joe's and Middle Eastern markets. 1 pound fresh Black Mission figs (about 20 small) 1/2 cup port wine 1/4cup balsamic vinegar 3 tablespoons brown sugar 2 tablespoons chopped fresh rosemary 3 tablespoons minced shallots 1/4 teaspoon salt 2 ounces (6 slices) prosciutto 6 (6-inch) flatbreads 4 ounces (1 cup) mild blue cheese, crumbled 1. Remove the stems from the figs, then cut the figs into quarters.
FOOD
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.
FOOD
August 2, 2013
  Almond biscotti Total time: 1 hour Servings: Makes 3 1/2 dozen cookies Note: Adapted from "A Platter of Figs and Other Recipes," by David Tanis. Biscotti will keep for weeks in an airtight container. 8 tablespoons (1 stick) unsalted butter, softened 3/4 cup sugar 2 eggs 1/4 teaspoon almond extract 2 cups all-purpose flour 1 1/2 teaspoons baking powder Pinch of salt 3/4 cup sliced almonds 1. Heat the oven to 325 degrees. In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar.
BUSINESS
July 29, 2013 | By Tiffany Hsu
The Fig & Olive restaurant chain drips with foodie cred. The eateries, which started in Manhattan, feature fancy olive oils and celebrity sightings. An average diner's check easily breaches $50. The Mediterranean-inspired cuisine is the antithesis of quick-stop mall chow. But come November, a Fig & Olive will open in a 12,000-square-foot space at Fashion Island in Newport Beach, beating out 50 others for the prime spot away from the main shopping plaza. There will be ocean views, a garden with a fireplace, wine shelves and a white room inspired by the Cote d'Azur.
FOOD
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.
BUSINESS
July 4, 2013 | By Cale Ottens
A sprawling parking lot across the street from Staples Center and L.A. Live is up for sale and drawing bidders eager for a prime piece of downtown Los Angeles real estate. The 4.6-acre site at the southeast corner of 11th and Figueroa streets has been approved for a high-end mixed-use complex called Fig Central. Moinian Group bought the property from Staples owner Anschutz Entertainment Group about seven years ago when L.A. Live was under construction. At the time, New York-based Moinian, one of the country's largest privately held real estate firms, paid $80 million for the lot. "We have a broad range of interest in the property, including Asian, Middle Eastern and U.S.-based developers of major infill mixed-use developments," said broker David Hasbrouck of Cushman & Wakefield, who is representing Moinian in the sale.
BUSINESS
July 3, 2013 | By Andrea Chang
Scrubs didn't get much love from 1990s girl group TLC. But two local entrepreneurs feel differently. Trina Spear and Heather Hasson co-founded Figs, a Culver City start-up that is hoping to shake up the medical clothing industry -- starting with those baggy scrubs. The company says it wants to do for medical clothing what Lululemon did for workout apparel. By using nicer-quality, antimicrobial fabrics with an emphasis on comfort, fashion and performance, the duo hopes to rid the industry of ugly scrubs, shapeless lab coats and cheap fabric.
NEWS
May 30, 2013 | By Russ Parsons
Chefs don't come more farm-friendly than FIG's Ray Garcia . He even helps teach schoolchildren to grow their own vegetables. And, of course, his favorite farmers market growers are featured prominently on his menus. So when Garcia throws a farm dinner series, you know it's going to be good. (FIG was listed at No. 43 in Jonathan Gold's 101 best restaurants list.) The summer series features a who's who of local farmers market heroes. The first, featuring Camarillo's McGrath Family Farm , will be Wednesday, June 5. Look for dishes such as Santa Barbara prawns with horseradish and peas, sweetbreads with fava beans and sauce gribiche, and duck with forno beets served family style.
FOOD
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.
NEWS
May 5, 2013
Pat Morgan of Westlake Village wrote to the SoCal Garden Clinic to ask: My fig tree was started from a cutting three years ago and was recently transplanted to our atrium. It has been in a container in the same place for over a year. How should I create an espalier frame for it? For an answer we turned to Alan Uchida, the nurseryman at Bellefontaine in Pasadena. He writes: Espalier is a technique for growing plants against a flat, vertical surface. Among the benefits is an abundance of fruit in a relatively small space.
NEWS
December 21, 2012 | By Noelle Carter
Vanilla-scented fig bars are wonderfully sweet homemade gifts, and the recipe is a worthy addition to any cookie repertoire. RECIPES: 25 homemade holiday gift ideas! Fig bars are just one way to get crafty this holiday season with homemade gifts from the kitchen. We've compiled 25 great ideas, including quick and simple gifts (perfect if you're working with kids) and more intricate projects that call for a little extra time and patience. Some gifts will last for weeks, perhaps more.
Los Angeles Times Articles
|