Fresh figs are nothing like their dried or Newtonized cousins. They’re soft and delicate and can play well as a savoury or sweet accompaniment. I’ve been cutting them up into my morning yogurt/granola parfaits but last weekend, I used His Worship David Lebovitz’ technique to serve some roasted figs and brie alongside our Thanksgiving feast. The liberties I took were to use maple balsamic vinegar instead of red wine and I used sage and rosemary to complement the herbs I used to roast the chicken and delicata squash we ate alongside this dish. I also nixed the honey and only added the brown sugar. Too much sweetness and tartness can overwhelm fresh fig’s flavour. The season is short, so get on this!
As you might know already, last weekend was actually birth-aversary-giving for Mr. ST and I – my birthday, the anniversary of when we met, and Canadian Thanksgiving. Farm-sitting at Omnivore Acres for my mum and stepdad turned out the be more than fitting for the occasion: a bit of romantic getaway, with a few chores mixed in to keep with the humble gratitude of the holiday.
I went trail running with this girl
And we got plenty of slobbery kisses from this girl
We picked eggs
We had a charcuterie lunch in the sun
And I got a little excited to have such a large gourmet kitchen…….
My tips for extra crispy skin:
1. Dry that bird thoroughly before you season it.
2. Massage olive oil and salt and pepper into the skin.
3. Thin slices of salt cured fatty ham on top (courtesy of this fella).
Have you tried delicata squash? The skin is edible and the flesh is a cross between a sweet potato and an acorn squash. These came out like potato wedges and were even good cold the next day. No need to peel like a butternut, and no awkward ribbing like an acorn.
We certainly have a lot to be thankful for. How was your Thanksgiving?