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Friday, October 7, 2011

Cooking: Fig Withdrawal Coming Soon, Have it While You Can!

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Ok, so this post isn't so much about cooking as it is about assembling. I'm desperately trying to stretch this year's fig season -- that is, trying to find figs until the very last moment. I like black figs better than green ones as I find them sweeter and juicier, but then again, maybe I haven't had a fantastic green one.


Anyhow, I got into this routine of having a quick and delish dinner on weekdays where I slice a bunch of black figs in half and alternate my bites of figs with pairings of 1) a slice of prosciutto or 2) a slice of super rich and creamy cheese (I tried Lingot D'argental). You feel a tad guilty having pork and gooey cheese for dinner but that is tempered by the rationale that I'm eating fruit so in the end, I feel ok. And completely satiated and titillated by the explosion of flavors including salty, sweet and slightly bitter as well as textures like crunchy (from the fig seeds) and creamy.

I daydream about the excellent, razor-thin prosciutto and caramelized figs served at Girasole. Until my next trip there, this trio of home-assembled fig concoction will have to do.

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