{"id":3635,"date":"2011-10-14T18:08:29","date_gmt":"2011-10-15T01:08:29","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=3635"},"modified":"2012-04-02T11:51:16","modified_gmt":"2012-04-02T18:51:16","slug":"seasonal-depends-upon-your-dirt-two-light-recipes-for-fall-using-the-seasonal-ingredients-in-your-market","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/seasonal-depends-upon-your-dirt-two-light-recipes-for-fall-using-the-seasonal-ingredients-in-your-market","title":{"rendered":"\u201cseasonal” depends upon your dirt: two light recipes for fall using the seasonal ingredients in your market"},"content":{"rendered":"

\"Roasted<\/a><\/span><\/p>\n

 \u201cseasonal” depends upon your dirt:<\/strong><\/span>
\ntwo light recipes for fall using the<\/strong><\/span>
\nseasonal ingredients in your<\/em> market<\/strong><\/span><\/p>\n

Fall is a time to enjoy the warm flavors it offers. However, what do you do when you want to eat seasonally, but the season is uncharacteristically hot? What do you do if the season is short and you cannot find the ingredients? Inspired by ways to create light dishes with a variety of fall flavors, this week\u2019s simple pleasure<\/em><\/span> is twofold: (1) roasted  figs stuffed with a St Agur and basalmic vinegar reduction, garnished with French honey and served on a roasted pear slice<\/span><\/em>; and (2) persimmon, endive, apple, and beet salad with creamy (creamless) dressing<\/span><\/em>.<\/span><\/p>\n

\"Fig<\/a><\/span><\/p>\n

Why two recipes this week? I just returned from France where the markets are over-flowing with figs, apples, and pears. However, in Los Angeles, while the farmer\u2019s markets still have figs, the grocery stores are running low (apparently the commercial supply of figs was low this year), but the persimmons and apples are well-supplied.  So, if you cannot find figs, you can make the other recipe and vice-versa. Both recipes are simple to make. <\/span><\/p>\n

First, while it is common to roast figs and combine them with cheese, in this recipe the figs are not sliced in half lengthwise or poached whole but the tops are removed and a little of the center is also removed.  Roasted until they puff and served on roasted pear slices, we stuff the figs with a reduced balsamic vinegar and St. Agur  (creamy blue cheese) mixture, letting the residual heat of the figs warm the cheese filling. Toasted walnuts and a honey garnish bring the dish together.  Although you could serve the roasted figs as a starter, the honey makes them sweet so I would serve them in a set of 3 for a light dessert. If you want to add something else to them, serve them with a small quenelle of mascarpone or vanilla gelatto. If you want to serve them as passed appetizers, serve them on a spoon or a small dish so they can easily be eaten by hand. <\/span><\/p>\n

 \"\"<\/a><\/p>\n

With respect to the salad (posted separately for printing ease), the bitter endive leaves are balanced with tangy apples and sweet beets and persimmons. The salad dressing is creamy but it is made with no cream or mayonnaise so although its smooth texture coats the salad, it is light and will not weigh you down in the fall heat.  <\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

 <\/p>\n

LM<\/span><\/strong><\/p>\n

 <\/p>\n

\"Roasted<\/a><\/p>\n

roasted figs stuffed with a St Agur and basalmic vinegar reduction, garnished with French honey and served on a roasted pear slice<\/strong><\/span><\/p>\n

 <\/p>\n

yield:<\/span><\/p>\n

serves 4  as a dessert (3 figs each) or<\/span>
\nserves 6-8 as an appetizer <\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

12 figs
\n<\/span>1 pear (i.e., Bosc or red Bartlett) thinly sliced in circles, seeds and core removed
\n<\/span>olive oil (as needed)
\n<\/span>4 tablespoons quality balsamic vinegar
\n<\/span>1 teaspoon light brown sugar
\n<\/span>4 ounces St. Agur cheese (or another quality blue cheese or Silton)
\n<\/span>1\/4 cup small walnut pieces, toasted<\/span><\/p>\n

quality French honey (i.e., Le Grand Miel or Miel l\u2019Apiculteur) as needed
\n<\/span>sel de Gu\u00e9rande (as needed)<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n