Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic for a Farmer's Market #SundaySupper

Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic

While I was attending San Jose State University several years ago, one professor in his class one day noted a certain irony which went something like, Silicon Valley has some of the most fertile soil in all of California, so what do we do with it? Build track homes and office parks on top of it. Silicon Valley encompasses the southern part of the San Francisco Bay Area which roughly includes Santa Clara County and the southern parts of Alameda and San Mateo counties. I have lived here for pretty much my whole life and I dislike the fact that the rest of the Bay Area gets clumped in with San Francisco because the two very different on several levels. For example, if you drive 30 minutes east of San Francisco in July, it's common the temperature will be 30 degrees warmer. Also, San Francisco is very urban while the rest is largely suburban.

Hidden away among the suburban development is an oasis in the form of J. E. Perry Farms on the west end of Fremont. They have a roadside stand on their property where they sell produce they grow on site. I went there in search of ingredients for this week's #SundaySupper theme of local food and/or farmer's market finds. One of the items that caught my eye was fresh figs, primarily because I had yet to work with this fruit in it's fresh form. I also brought my copy of The Flavor Bible with me. The list of complementary ingredients implied that it was a common ingredient in salads and desserts. One flavor affinity that is noted in it is figs, caramel, vanilla and balsamic vinegar, but it also strongly suggested honey separately.

The Challenge

Sophistication.

I can't find it anymore but I remember reading an article a couple of months ago that listed several common desserts that should be taken off restaurant menus, mostly because many versions aren't executed properly. (If I remember correctly, items such as New York cheesecake, cupcakes and chocolate lava cake made the list.) One point that the author made in the article was that desserts are often an afterthought for those establishments that do not employ a pastry chef, so I thought I'd attempt to fill the void.

The Sources

I pieced together the components of this dessert from a number of different sources. I adapted the fig roasting instructions from Fine Cooking Magazine; the caramel after consulting my friend, Chef Robert Dasalla of Little Chef Counter; and the ice cream custard from epicurious but I still don't have an ice cream machine, so I had to use David Lebovitz's hand-churning method I also used with my gelato dessert about a year ago.

Ingredients

2 cups heavy cream
1 1/2 cups half-and-half, divided
2/3 cup clover honey
2 large eggs
1/4 teaspoon kosher salt
12 black Mission figs, rinsed, dried, stems removed and cut in half
1 cup granulated sugar
6 tablespoons unsalted butter
1 cup balsamic vinegar

Method

1. Make the ice cream. Combine the cream, 1 cup half-and-half and honey in a medium saucepan over medium heat and bring to a boil. Once it reaches a boil, remove from heat, cover and let it cool for approximately 30 minutes. In a separate bowl whisk together the eggs and salt. Slowly pour in 1 cup of the cream mixture into the eggs while continuing to whisk.

Then pour the eggs and cream back into the cream mixture and cook over medium-low heat, stirring continually with a wooden spoon, until the mixture is thick enough to cover the back of a spoon and the temperature reaches 170°-175° Fahrenheit. Remove from heat, strain the mixture through a sieve into a nonreactive bowl, cover and chill. At this point in time, use your ice cream machine or follow the instructions in the David Lebovitz link above. This can be done a day or two in advance.

2. Make the sauces. For the caramel, add the sugar to a large saucepan evenly and place over medium-high heat. As the sugar starts to melt, shake the pan to redistribute. (Keep a close eye on it because the sugar can go from just right to burnt in a matter of seconds.) Once the sugar turns to amber, remove from heat and drop in the butter and the remaining half-and-half. The sugar will bubble violently, but whisk the added ingredients to combine, then cover and cool. Separately, add the vinegar to a small saucepan. Bring to a boil, then reduce heat to a simmer. Continue to reduce by 3/4 (or to 4 tablespoons) or until the vinegar is thick enough to coat the back of a spoon. Remove from heat and allow to cool.

3. Roast the figs: Preheat the oven to 450° Fahrenheit. Place the figs, cut side up, on a foil lined sheet pan and roast in the oven for 10-15 minutes, or until the figs begin to brown. To plate the dish, spoon some caramel in the center of a plate, place an ice cream scoop on top of the caramel, arrange three fig halves around the ice cream and drizzle with the balsamic reduction.

Successful?

The flavors of this dish did complement each other well with the balsamic balancing out the sweetness of the strong flavors of the caramel. It was sweet, but not overly sweet. I ran into some execution issues with the ice cream because it never fully solidified but was still very good.

By the way, I had the chance to consult Chef Dasalla because he and I competed in this year's Ribfest in the Park. You might remember I won the contest last year, but not this time. Since Chef was competing my goal this year was simply to get more votes for best overall rib than him. To my surprise, we both I didn't get a single vote this year, however it was good natured fun and I was able to catch up with some friends. Anyway, he suggested I add dairy to my caramel because straight sugar can easily crystalize and seize if it's not paid close attention. He also offered plating suggestions for this dish, so I must thank him yet again.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

We'll all be sharing stories and recipes from our own local food markets and celebrating local produce, so join us Sunday evening at 7 pm for a Farmer's Market twitter chat!

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n' Kale from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane's Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy's Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin' Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita's Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry and Peach Mini Pies from My Cute Bride
Cranachan from Happy Baking Days
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Spaghetti with Mushroom Ragù

Spaghetti with Mushroom Ragù

I prepared this dish out of curiosity, more than anything. This is a Lidia Bastianich recipe but Anne Burrell has a version in her cookbook too, which leads me to believe that this is a common dish in Italy.

The Challenge

Explore a common Italian dish

The Source

Adapted from pages 106-107 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

1/2-ounce dried porcini mushrooms
1 1/2 cups warm water
1 1/2 pounds mixed mushrooms (I used a mixture of oyster and cremini mushrooms)
3 sprigs fresh thyme
1 sprig fresh rosemary, approximately 4-inches long
1 large sprig fresh sage with 4 or more leaves
1/4 cup extra-virgin olive oil
1/4 cup (4 tablespoons or 1/2 stick) unsalted butter
1 medium onion, finely chopped
3 large shallots, finely chopped
1/3 cup tomato paste
1 cup dry Marsala wine
4 cups homemade chicken stock, warmed
Kosher salt and freshly ground black pepper
3/4-pound dried spaghetti
Freshly grated parmigiano and chopped fresh Italian parsley (for garnish)

Method

1. Finish your mise en place: Soak the dried porcini in the warm water for thirty minutes. Once reconstituted, remove porcinis with a slotted spoon and squeeze out excess water back into the warmed water and reserve. Slice the porcinis into thin pieces no more than 1/4-inch wide. Clean and slice the mixed mushrooms into the same 1/4-inch wide pieces. Tie the thyme, rosemary and sage together with a piece of kitchen twine to form an herb bundle. Fire your salted pasta water(6-8 quarts) over high heat.

2. Prepare the mirepoix: Melt the butter in the olive oil in a large skillet over medium heat. Once melted add the shallots and onion, then season with salt. Sweat until softened, approximately 6 minutes. Add all mushrooms (mixed and porcini) evenly to the pan. Season again with salt and add the herb bundle. Cover the pan and raise the heat to medium-high, shaking the pan frequently so the mushrooms release their juices, approximately 3 minutes. Uncover and raise the heat to high, stirring continually until the mushrooms shrink and the juices evaporate, approximately 5 minutes. Once the pan is dry, create a well in the middle and drop in the tomato paste. Stir the paste and toast for a minute then stir it into mushrooms.

3. Simmer the ragù and boil the pasta: Deglaze the pan with the Marsala. Stir until the wine thickens and evaporates. Pour in the mushroom water and half of the chicken stock and bring to a boil, stirring to release any remaining fond. Reduce the heat to simmer and cover for approximately 20 minutes, adding stock when necessary to keep the mushrooms submerged. Uncover and continue to simmer for an additional 20 minutes, continuing to add stock when needed. Drop the spaghetti into the pasta water and boil for 1 to 2 minutes less than the box instructs. Reserve 1 cup of the pasta water.Once the mushrooms are tender and the sauce thickens, remove from heat and discard the herb bundle. Drain the pasta once completed and add to the ragù, stirring to blend the flavors. Season to taste with salt and pepper. Serve in warmed bowls garnished with parmesan and parsley.

Successful?

When she tried this dish, Mrs. Stuntman said she missed her meats but had great flavor. I actually only used half of the ragù, partially because I did not boil that much pasta that particular evening, but more importantly, Chef Bastianich noted that it could be stirred into a risotto or polenta.

Slow Cooker Carolina-Style Pulled Pork Sandwiches

Slow Cooker Carolina-Style Pulled Pork Sandwiches

I debated on several levels whether or not to publish this dish. It's not very complicated from a preparation standpoint. I also considered the source which is exponentially bad-a Deen family dish that appeared on Rachel Ray's daytime talk show. It's also extremely convenient and it's barbecue without needing a grill or smoker.

The Challenge

Summer barbecue without a grill.

The Source

As I stated before, this is from a Bobby Deen appearance on the Rachel Ray Show that originally aired this past February.

Ingredients

2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 2 to 3-pound boneless pork shoulder, patted dry
2 cups of apple cider vinegar
2/3 cup of ketchup
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 1/2 tablespoons dry mustard
1 tablespoon chili powder
4 hamburger buns

Method

1.Prepare the pork: Season the pork shoulder with the salt, black pepper and garlic powder. Rub the seasonings into the pork on all sides. Enclose the pork in plastic wrap and refrigerate overnight.

2. Prepare the sauce: Add the vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, and chili powder to a small saucepan and simmer over low heat to blend the flavors, approximately 5 minutes.

3. Cook the pork: Place the pork in a slow cooker and add two-thirds of the sauce. Turn the shoulder to coat, but ensure the fat side is up. Cover the slow cooker and set the power to low for 7 to 8 hours or high for 4 to 5 hours, or until tender and falling apart tender. Remove the pork and place on a cutting board to rest until cool enough to handle.

4. Finish the dish: While the pork rests, warm the remaining sauce. Shred the pork using two forks and cut into bite-size pieces, discarding any large chunks of fat. Place the pork in a large bowl, add the remaining sauce to taste and stir to combine. Serve on hamburger buns.


Successful?

Carolina-style barbecue is vinegar based, and this dish had a very strong vinegar flavor. The flavor was even too strong for Mrs. Stuntman and she generally enjoys these flavors. If I were to prepare these sandwiches again, I'd attempt to balance it by topping the pork with a sweet slaw.