We just walked in the door to find these luscious, black mission figs from California waiting for us. I haven't decided what to do with them—a rich velvety jam or sliced up alongside some creamy Chevre or perhaps filled with ricotta and drizzled with aged balsamic—the possibilities are endless. It's amazing what a little time on a ship can do to inspire oneself in the kitchen, especially after eating heavy pastry-crusted meat pies and almond pumpkin soup one too many times; fresh summer produce almost overwhelms.
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