Cooking From: The Girl and The Fig

This was our end-of-honeymoon treat and favorite restaurant in Sonoma.  Our assumption that we didn't need a reservation for an off-season Tuesday night meant that we spent awhile in the bar on a low sofa, sipping wine and paging through the cookbook.  Naturally, I bought the cookbook.

I ordered lamb on a bed of polenta and I think the MM had steak.  Then these two tipsy ladies at the table beside ours spilled water down his pants leg and on his shoe.  So they bought us profiteroles with vanilla ice cream and hot fudge sauce in apology! The cookbook has been a lovely reminder of Sonoma and that meal, although everything in it requires a commitment of time and butter.  Or olive oil.  Or duck fat.  Really good, but questionably good for you.

This week, fresh figs arrived at The Good Food Store, so I knew it was time to pull out the figgy cookbook again.  We made a green salad with grilled figs, candied walnuts and gorgonzola and a gratin of potatoes, red chard and sharp cheddar.  The greens, potatoes, chard and cheddar were all local.

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2 comments:

annabelle said...

Via email: "Looks delicious…..i never know what to do with chard! Has your Mom told you our duck fat story from our trip to France last fall? Funny…." --H

Alex and Emily said...

Yum!!! You've inspired me to cook with figs this week.

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