Sunday, October 9, 2011
figs and dates
A trip to the mideastern grocery to buy from the new crop of walnuts, and then I was unable to resist the bin of soft, plump fresh dates. So, today I made a date chutney, very lightly spiced with curry and red pepper, and cooked with tawny port and red wine vinegar,brown sugar and salt and peppe. Absolutely delicious, it'll be perfect on a cheese platter or served with roasted fowl. As will the fresh fig conserve I cooked up, with fresh thyme and orange zest. Tomorrow I'll use the remaining green mission figs in a fettucine dish enhanced with cream and freshly grated parmesan. I also harvested the remaining tarragon in my herb garden and made a tarragon pesto, wonderful on salmon and most any baked,roasted or broiled fish.