These are quite delicious.. Much better drizzled with very aged balsamic at the end. If you don’t have figs, you can easily substitue peaches. Certainly a different texture, but lovely none-the-less.
12 ripe, fresh figs cut in half
1/2 Pound Thinly Sliced Prosciutto. Imported Parma or San Daniele from Italy are the best.
2 handfuls of mixed baby or mescaline greens
Some good olive oil
Some Balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1/4 Cup Olive Oil
Trim the stems of the figs, wash and dry well and cut them in half from tip to bottom. Brush the cut end with a little olive oil and place them face down on a hot grill. Don’t cook them too long because you just want to score the a little; when done set aside. Arrange the baby greens on individual plates. S & P the figs to taste, wrap each fig in half a slice of prosciutto and place on the greens. In a small saucepan, heat some balsamic vinegar and cook until it is reduced by half. Wisk in some olive oil, S & P to taste and remove from the heat cool to room temperature. When ready to serve, drizzle this mixture over the figs and greens and serve.
vitamin string quartet with their cover of “hey there delilah” originally by The Plain White Tees. Imitation is definitely a distinct form of flattery..
I had this for dinner last evening.. I can’t remember being so pleasantly surprised by a meal in quite some time.
Lemon Chicken with Croutons
Recipe By : Ina Garten – Barefoot in Paris
1 roasting chicken — (4 to 5-pound)
1 large yellow onion — sliced
Good olive oil
Freshly ground black pepper
2 lemons — quartered
2 tablespoons unsalted butter — melted
6 cups bread cubes (1 baguette or round boule) — (3/4-inch)
Preheat the oven to 425 degrees F.
Take the giblets out of the chicken and wash it inside and out. Remove any
excess fat and leftover pinfeathers. Toss the onion with a little olive
oil in a small roasting pan. Place the chicken on top and sprinkle the
inside of the cavity with salt and pepper. Place the lemons inside the
chicken. Pat the outside of the chicken dry with paper towels, brush it
with the melted butter, and sprinkle with salt and pepper. Tie the legs
together with kitchen string and tuck the wing tips under the body of the
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut
between the leg and the thigh. Cover with foil and allow to sit at room
temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until
very hot. Lower the heat to medium-low and saute the bread cubes, tossing
frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon
salt and 1/4 teaspoon pepper. Place the croutons on a serving platter.
Slice the chicken and place it, plus all the pan juices, over the
croutons. Sprinkle with salt and serve warm.