Dinner tonight was one of those “lets just see what’s around to go with leftover tossed salad”! The search turned up two boneless, skinless chicken breasts that were intended for another use; yogurt, cucumber, mint, feta for a take on Tzatziki; Onion Flatbreads; Fresh Green Beans, Red Bell Pepper, Red Onion and an imagined mustard sauce. There you have it: Dinner!
Here’s what I did: Mixed the yogurt, feta, mint, cucumber, salt, white pepper and dash of white vinegar to make the take on Tzatziki. Blanched green beans and shocked in ice water. Cut the red pepper into long strips and sliced the red onion vertically. Made a sauce from lemon juice, garlic mustard aioli (Trader Joe’s) garlic, dill, capers and olive oil. Sauteed the onions and peppers in olive oil seasoned with salt and Penzey’s Florida Pepper blend, then added green beans. Stir fried until lightly browned, turned off the heat and added the mustard sauce and let sit until chicken breasts were grilled. Seasoned the chicken with Penzey’s Northwoods Fire rub and grilled until 155º, set aside and grilled the flat bread. Sliced the chicken placed in center of flat breads and topped iwth Tzatziki and for mine I added a chopped pickled hot pepper.
Another great off the cuff dinner!
Now onto dessert. This was planned for a few days and finally found the time to get it done.
FRESH FIG UPSIDE DOWN CAKE!
We love figs and I’m constantly looking for good recipes to use them in while they are in season. A week ago I created a Fig Tart using Graham Cracker Crust, blending soft goat cheese and mascarpone for the filling and lightly sauteed figs with sugar and lemon juice. It was good, but not over the top.
Continued my search and stumbled upon a recipe by Emeril! You can see it here. He pairs it with Hazelnut Ice Cream and I’m sure that would be an awesome combo. And somewhere along the last few days I had planned to procure some Ice Cream to serve alongside the cake, but, alas it never made it onto a shopping list and we were forced to enjoy it on it’s own. And enjoy it we did!
I recently read where fig dishes do not photograph well and boy was that an accurate statement.
Here’s the recipe and my photos from my phone, go for it even though the pics aren’t beautiful I promise the cake is tasty!
Fresh Fig Up-Side Down Cake
Recipe By :Emeril Lagasse
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds fresh figs — stemmed, quartered
1 cup granulated sugar
1 1/2 sticks butter — softened, divided
1 cup light brown sugar
2 large eggs
2 1/4 cups all-purpose flour
1 pinch salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup milk
Preheat oven 350 degrees.
In a mixing bowl, toss the figs with the sugar. In a hot cast-iron skillet, melt 1/2 stick of the butter. Sauté the figs for 2 minutes.
For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar. Stir in the eggs 1 at a time. Sift the flour, salt, baking powder, baking soda, and cinnamon. Combine vanilla and milk. Add the flour mixture and milk to the egg mixture. Mix well.
Pour the cake batter evenly over the figs. Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter. Cut into individual servings and serve with a scoop of ice cream.
This recipe yields 12 servings.
“EMERIL LIVE with Emeril Lagasse – (Show # EM-1D54) – from the TV FOOD NETWORK”
The cake isn’t as sweet as we expected, the figs and caramelized sugar is just right and the cake crumb is firm and moist at the same time. I’ve always loved creating things that are baked in a cast iron skillet. Looking forward to my next piece but will resist until lunch tomorrow!
Eat Well…Be Well!