We, along with the starlings, continue to eat ripe figs supplied generously by our tree. The birds descend onto the figuier and we to the table; they peck noisily and we guzzle the luscious, juicy fruit just as noisily. Can we say lip-smacking good? Grain bowls are excellent for using up any left-over grains. Top with what you have in the fridge and larder to get a wholesome, hearty supper.
Bulgur is delicious and cooks up quickly. You probably have encountered it in the form of tabbouleh. Put one volume of it in 2 volumes of boiling, salted water, lower heat, and simmer uncovered for ten minutes. Take off heat, cover, and let steep for about five minutes until it is fluffy and any excess moisture has been absorbed. I tend to make more than is needed so either the left-overs are used for the next couple of days or it's frozen for future meals.
Figs are halved, their centre crevices filled with a bit of sweet butter, and placed close under a preheated broiler for several minutes until their edges are browned.
Using a veggie peeler or a paring knife, scrape off several slivers of Parmesan.
Slice deli ham into strips. Arrange figs, ham, and Parmesan slivers on top. Season with freshly ground black pepper.
Hot open-faced sandwiches are fun to do and are nicely warming on an autumn day. Again use what you have on hand. For us, it was moist dark rye speckled with flax seeds, figs, apples, Cantal, and walnuts. Preheat oven to 410 degrees F/210 degrees C.
Place bread slices in an oven dish. Top with thinly sliced, cored apples, Cantal, halved figs with a bit of butter inserted in their crevices, and chopped walnuts.
Heat in the oven for around five minutes until cheese is melted and the figs are soft and glistening.
Don't hesitate to cut the figs into smaller pieces.
This way, your fork can pierce more easily into the whole stack of bread, cheese, figs, and nuts in one, bite-sized go.
À la prochaine!
RELATED POSTS
French cheeses: Cantal Apple Clafoutis
Do Give a Fig!
Bulgur is delicious and cooks up quickly. You probably have encountered it in the form of tabbouleh. Put one volume of it in 2 volumes of boiling, salted water, lower heat, and simmer uncovered for ten minutes. Take off heat, cover, and let steep for about five minutes until it is fluffy and any excess moisture has been absorbed. I tend to make more than is needed so either the left-overs are used for the next couple of days or it's frozen for future meals.
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| Bulgur boasts of a nutty flavour with a satisfying texture |
Figs are halved, their centre crevices filled with a bit of sweet butter, and placed close under a preheated broiler for several minutes until their edges are browned.
Using a veggie peeler or a paring knife, scrape off several slivers of Parmesan.
Slice deli ham into strips. Arrange figs, ham, and Parmesan slivers on top. Season with freshly ground black pepper.
Heat in the oven for around five minutes until cheese is melted and the figs are soft and glistening.
Don't hesitate to cut the figs into smaller pieces.
This way, your fork can pierce more easily into the whole stack of bread, cheese, figs, and nuts in one, bite-sized go.
À la prochaine!
RELATED POSTS
French cheeses: Cantal Apple Clafoutis
Do Give a Fig!
