Every August, I am in search of fresh figs off the tree. This week we made fig/peach chutney, a glazed pork loin with apple and fig garnish. Also created, was a appetizer of balsamic vinegar doused figs stuffed with gorgonzola cheese and a lovely fresh basil fig salad finished with my “Ancient Pomegranate Dressing”
Stuffed Fig
This week we are booking "Cook In Your Nook" Suppers where we offer two options: I can travel to your home and either make a meal for you or give you a lesson while we cook together. The Cocktails and Nippers are fun for participation. Here is a sampling of some of our offerings:
Ancient Mediterranean Fruit Platter
Kebob Grill - Lamb/Pork or Beef Shish-Kebobs over multi grain rice with lemon/yogurt dressing, fresh veggie and garden green salad w/blue cheese dressing, toasted baguettes and Lime Chess Pie
"Ancient Mediterranean Feast; Foods from the Time of Jesus" - Delicious garlicky humus with toasted pita, citrus/rosemary grilled chicken with veggies over bulgur wheat, salad of “bitter herbs” and garden lettuces with grapes/almonds/sunflower kernels and pomegranate dressing, sliced melons, grapes, seasonal fruits and savory sweets of that time
"French Connection" - Jacque Pepin’s Instant Gravlax, Coq au Vin, assorted fresh salad with French vinaigrette, garlicky baguette, and delicious apple tartan.
Jacque Pepin's Salmon Gravlax
Endless Summer - A peach champagne cocktail, also known at the Bellini, served with three nippers: fresh figs stuffed with bleu cheese, asparagus with prosciutto and hollandaise and zucchini fries with buttermilk ranch dressing
South of the Border - Your choice of the NC Tequila Moonrise, Rosa Mexicano’s Pomegranate Margarita, or the Grapefruit Margarita served with your choice of two nippers: avocado-corn relish, chicken and cheese quesadillas, jicama and cilantro dip, black bean phyllo cups, or shrimp ceviche
I have written before of my close friends, Zora and Zivko who immigrated only 12 years ago from a war torn Croatia. Their zest for life and gratitude of being here is often expressed in open door hospitality. I am happily part of the “Z-family” and continue to share the experience of their friendship with others. One such occasion was last week where we toured their chicken coop, now complete with wild turkeys and one lone duck and their rather amazing garden. Then, we sat down to a feast of Croatian food and red wine.
