Fig Extravaganza!

It's fig season! 

Get these figs while they last! If you don't have a fig tree, then you may need to do some shopping while they are still in season. Fig season is from late July to September. I found the most beautiful plump, sweet figs at Costco. I also spotted them at Trader Joe's. Let's celebrate the fig with a sweet dish and a savory dish. Two for the price of one!

Fig, Goat Cheese & Pistachio Crostata

Fig, Prosciutto & 3 Cheese Pizza with Blue Cheese Baby Arugula Salad

We'll begin with the Fig, Goat Cheese & Pistachio Crostata. You'll love this recipe for its crumbly almond crust, creamy goat cheese and sweet ripe figs. Your palate will be delighted with the flavor pairings and great textures of this dessert!

Fig, Goat Cheese & Pistachio Crostata Recipe

Serving Size: 8-10 people
Prep Time: 45 minutes
Cook Time: 50-60 minutes at 350 degrees
 

Ingredients:
 
Crust: 

• 1 cup unsalted butter (chilled & cubed)
• 1/2 cup vegetable shortening
• 2 1/4 cup all purpose flour
• 3/4 cup almond flour
• 1 tbsp sugar
• 1 tsp almond extract
• 1 tbsp white vinegar
• 1/2 tsp salt
• 5 tbsp water (chilled)
• 2 eggs (1 for crust, 1 for egg wash)

Filling:

• 1/2 cup almond flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg
• 1/4 cup unsalted butter (softened)
• 1/4 cup goat cheese (softened)
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup chopped pistachios
• 8-10 large figs sliced

Directions:
 
1. Soften butter (1/4 cup for filling) and goat cheese to room temperature.

TIP: For fast softening, place butter or goat cheese in a zip top bag and put in warm water.

2. Let's make the almond dough! Place your dry ingredients into a bowl (all purpose flour, almond flour, sugar, salt) and whisk together.

2. Add cubed, chilled butter and vegetable shortening into dry mix. Begin cutting the butter and shortening into the mixture with a pastry cutter. Continue until the mixture is well combined and has a crumbly texture.

TIP: Chill butter in freezer for about 5-10 minutes when making dough for easier cutting and a flakier crust. 

 

 3. Whisk 1 egg and add to the mixture. Also, add vinegar, almond extract and chilled water.

Yes, I have gigantic container of white vinegar. Great for cleaning the coffee pot and the washing machine!

A little goes a long way!

TIP: Add ice to chill your water to the perfect temperature. The colder the water, the flakier the crust!

 4. Mix all the ingredients with a spatula. I like to make dough by hand, but feel free to try a mixer. 

Move fast! Keep in mind, we are trying to keep the butter cold so the crust is flaky.

 5. Place the dough on a lightly floured surface and press firmly until it comes together.

6. Wrap the dough in plastic wrap and chill while you make the filling. You may also want to chill the dough for longer if the butter begins to soften. Remember, we want cold butter going into the dough for flakiness! 

7. Time for filling! Place softened butter and goat cheese in a bowl and mix.

8. Add your egg and whisk until combined.

9. Roll out your dough about 1/4" thick and place on a cookie sheet lined with parchment paper. Don't worry if it hangs off the edge as it will be folded over the top. This dough will make a large crust. If using it for a pie, you will have enough for a top and a bottom or 2 small crostatas. 

10. Place filling on rolled out dough. Try to keep in the center. It's fine if it spreads a little.

11. Lay out the sliced figs on top of the goat cheese filling. You can lay them out in a neat pattern like I did or let them lay as they fall. Do whatever is easiest for you! Choose your own style.
 

12. Sprinkle pistachios on top of figs. 

13. Fold dough towards the center. Start with one side and move outwards in a clockwise or counter clockwise pattern. Your crust will overlap a little. Brush with egg wash (whisked egg with a splash of water) for a golden brown crust. For added sweetness and texture, sprinkle a light layer of sugar.
 

If your crust separates as you are folding, pinch back together. No worries here! We are aiming for a rustic look.

 14. Bake the fig crostata in a 350 degree oven for 50-60 minutes until golden brown. 

Your filling may leak a little. See mine? It will still be delicious!

 15. Let the crostata cool for about 10-15 minutes. It's best served warm!

Cut a slice and enjoy! This would be fantastic with some lightly sweetened homemade whipped cream.

I love the red and green colors! This would be a beautiful dessert for the holidays if you can find fresh figs.

Now for the sweet and savory fig pizza! 

Fig, Prosciutto and 3 Cheese Pizza served with a Blue Cheese Arugula Salad

This is the only picture I took for this recipe. I guess I was too eager to eat it. No time for photos!

 Pizza Ingredients:

•  Bobby Flay's pizza dough recipe (I'm still trying to perfect my pizza dough recipe. This one is the best I've tried so far.)
• 4-6 thinly sliced figs
• 1/2 red onion sliced thinly
• 2 tbsp chopped pistachios
• 4 sliced of proscuitto
• 6 slices of fresh mozzerella (I use the presliced Bel Gioioso mozzerella)
• 1/3 cup goat cheese
• 1-2 tbsp crumbled blue cheese
• 3-4 tbsp extra virgin olive oil
• salt & pepper to taste

Arugula Salad:

• 3-4 cups baby arugula
• 1-2 tbsp crumbled blue cheese
• 1 tbsp plain greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp extra virgin olive oil
• 1 tsp honey
• 1 tbsp rice wine or white balsamic vinegar
• 1-2 tbsp milk
• salt & pepper

Directions:

1. Make pizza dough according to Bobby Flay's recipe. You may also want to use pre-made crust or use your recipe.
2. Place your pizza stone in cold oven and preheat to 500 degrees. If using a cookie sheet, preheat to 500 degrees but do not place in oven.
3. Keep pizza stone in preheated oven for 10-15 minutes. Remove and lay out pizza dough on hot pizza stone. Reduce oven temperature to 475 degrees.
4. Spread extra virgin olive oil on dough, add salt & pepper and prebake for 5 minutes. 
5. Take pizza stone and dough out of oven and begin adding the toppings. First, start with your mozzarella. Fill in empty spaces with goat cheese. Next, add red onions and figs. Tear prosciutto into strips and place on top. Lastly, sprinkle blue cheese on top. 
6. Bake for 20-25 minutes until golden brown and cheese is melted.
7. Mix all salad dressing ingredients into a mason jar. Add salt and pepper to taste. Shake! Toss dressing with arugula.


I hope you enjoy these sweet and savory fig recipes! Hope you can find some delicious figs to enjoy these recipes. 

Randee

Tuna 3 ways

In my house, we love to treat ourselves to a good tuna steak. Well, we like to treat ourselves to a lot of food, especially seafood. As I was walking in the fish section of Costco, I glanced at the selection and was delighted for find a pack of 2 thick ahi tuna steaks up for grabs. So, I grabbed it! It seemed to be a lot of food for two people and one meal, but I decided it would be a be a good multipurpose ingredient to eat for a few meals. Tuna freezes well if you aren't into eating your weight in tuna within a two day span like us!

I went ahead and planned our menu to enjoy our tuna steak three different ways making sure to utilize the ingredients throughout all of the recipes.

1. Asian tuna tartar salsa

2. Asian grilled tuna & pineapple salad with a spicy peanut dressing

3.Tuna, Pineapple & Veggie Spring Rolls with Spicy Peanut Dressing

Marinade

This recipe is for one tuna steak, but you can easily double it for two tuna steaks. Double the marinade recipe if you are making all three tuna recipes with two tuna steaks like I did. This marinade would great with other cuts of meat like shrimp, chicken, beef or pork. If using beef, chicken or pork, marinate for 6-8 hours and if using shrimp, marinate for about 1-2 hours.

Ingredients:

• 1 1lb ahi tuna steak
• 1/4 c soy sauce
• 2 tbsp fish sauce
• 1/4 c vegetable/canola oil
• 1 tbsp sesame oil
• 1 tsp chili oil or 1 tbsp sriracha 
• 1/2 c packed brown sugar
• juice of 2 limes
• 1 tbsp garlic
• 1 tbsp ginger (optional)

• Mix the brown sugar & liquids.

• Squeeze the juice of 1-2 limes (depending on the lime's juiciness).

• Grate approximately 4 cloves of garlic using a microplane.
• Grate a thumb size piece of ginger using a microplane.

• Place the tuna and marinade in a plastic resealable bag.
• Refrigerate and marinate for 3-6 hours. Going longer than 6 hours will begin to break down the fish.

Asian Tuna Tartar Salsa

Ingredients:
This recipe could easily be divided in half for a couple of people, but use the whole tuna steak if you have several people or want leftovers! This recipe uses RAW tuna...hence the term "tartar." This dish is reserved only for our slightly adventurous eaters.

• 1 1 lb marinated tuna steak diced
• 1 medium tomato diced
• 1 ripe avocado diced
• 1 jalapeno with seeds & membranes removed diced finely
• 1/4 cup green or red onion diced finely
• 2 tbsp cilantro chopped
• 1 tbsp sesame seeds
• 1 small cucumber diced (optional) 
• 1/4 c leftover marinade
• 1 tsp honey (optional)
• 1 tsp sriracha (optional)

• Dice all ingredients into equal sizes making sure to chop the jalapeno and onions smaller so they can mix throughout better. I actually preferred the recipe without the cucumber, but you can add it for a little extra crunch and to stretch the recipe if guests are coming.

• Place all ingredients into a bowl.

• Mix 1/4 cup marinade with 1 tsp honey if you'd like the marinade a little sweeter. Taste as you go! You can also add any other flavors that  you'd like more of at this point like sriracha for some added heat.

• Line a small container like a small loaf pan or ramekin with plastic wrap.

• Fill the container with the tuna salsa mixture and press it firmly with the back of a spoon until tightly packed and smooth.

• You may have some of the tuna mixture leftover (like me) depending on the size of the container and the amount of tuna used.

• Now we need to invert the tuna salsa onto a plate! Place a plate on top of the filled container and....

• flip! Remove the container from the tuna salsa. If the tuna salsa doesn't stay together, then put it back in the container, press firmly, and try again!

• Remove the plastic.

• Enjoy the tuna salsa with your favorite tortilla chips! We prefer the thin and crispy restaurant style with this recipe. Great appetizer to bring to a party or enjoy with friends and family at home!

Spicy Peanut Dressing

Ingredients:

• 2 tbsp creamy peanut butter
• 2 tbsp pepper jelly (1 tbsp honey and 1 tbsp sriracha could be used in place of the pepper jelly).
• 2 tbsp rice wine vinegar
• 2 tsp sesame oil
•  1/4 c olive oil/veg/canola oil
•  juice of 1 lime
• 1 tbsp soy (not pictured)

• You could make this dressing in a mason jar and shake, shake, shake, but due to the peanut butter, it's easier just to use a blender or mixer. 
• Put all ingredients into the blender and press the dressing button or pulse until thoroughly mixed.

The peanut butter makes it the perfect consistency! Place in a jar and set aside. Refrigerate after making.

 Asian Grilled Tuna & Pineapple Salad with Spicy Peanut Dressing

Ingredients:

• 1 1lb tuna steak that has been marinated
• 4 pineapple rings sliced 1/2 inch thick (use fresh pineapple as it will hold up better on the grill and taste better too!)
• 1 head of lettuce chopped
• 1 tomato diced
• 1 medium cucumber diced
• 2-3 green onions chopped or 1 small red onion or shallot
• 1/4 c roughly chopped cilantro
• 1/3 c crunchy asian chow mein noodles
• spicy peanut dressing (see recipe above)
• avocado (optional)

Ingredients:

• 1 1lb tuna steak that has been marinated
• 4 pineapple rings sliced 1/2 inch thick (use fresh pineapple as it will hold up better on the grill and taste better too!)
• 1 head of lettuce chopped
• 1 tomato diced
• 1 medium cucumber diced
• 2-3 green onions chopped or 1 small red onion or shallot
• 1/4 c roughly chopped cilantro
• 1/3 c crunchy asian chow mein noodles
• spicy peanut dressing (see recipe above)
• avocado (optional) 

• Heat grill to medium high heat and place tuna and pineapple rings onto grill.
• Grill for approximately 2-3 minutes per side until you get nice grill marks.
• The tuna will be medium rare. If you prefer a medium tuna steak, add 1-2 minutes more per side. And if you prefer a well done tuna steak, buy it from a can! I kid, I kid....cooking tuna well done is not my preferred method of cooking this delicious meat, but do what you like. Grill the tuna until fully cooked.

• Chop all salad ingredients.
• Cut the tuna into thin slices. 

• Add the spicy peanut dressing to your salad. You can prepare each salad individually or make a whole bowl. This recipe will serve 4-5 people.

Tuna, Pineapple & Veggie Spring Rolls

• This is a great snack or appetizer to use your leftover tuna steak and veggies. You can also make it with pork, shrimp, chicken, beef and even veggie. 

 Ingredients:

**The amount of ingredients used depends on how many rolls you are making. This will make 4-5 rolls.

• 4 rice paper sheets (these are available for purchase at any asian market, online and maybe even at your local grocery store) 
• 1/2 c vermicelli noodles (rice or bean thread) cooked according to package instructions
• 1/2 c grilled tuna steak (use the left overs from the previous recipe or grill a tuna steak for this dish) thinly sliced
• 1-2 grilled pineapple rings
• 1/2 medium cucumber
• 1 green onion
• 1 bell pepper
• 1 avocado
• 1/4 c cilantro 
• 1 c lettuce 
• Spicy Peanut Dressing (see previous recipe)
• Peanuts (to garnish)

Directions:

• Slice all veggies and fruits into thin 3 inch sticks, chop cilantro & lettuce, slice the tuna steak.

•  Gather your tools: a shallow dish filled with water and a dry plate.

• Here comes the tricky part!
• Quickly submerge your rice paper sheet into the water until it's fully covered with water on all over.
  

• Move fast! Place the wet rice paper sheet on the plate. It will get very sticky and difficult to manage if it is too wet or rolled fast enough.

• Place your tuna on the rice paper first. The rice paper will act as a little window into the spring roll. Put the main ingredient first so you can see what's inside.

• Start stacking your ingredients! Avocado, cucumber, pineapple.....

• lettuce, peppers, onions, cilantro.......don't put too much or it will be difficult to wrap.

]

• Pull one side of the sticky rice paper roll over the filling.

• Bring each side over to the center. Keep moving fast!

• Tuck the filling in tightly and begin rolling the filling to meet the other side of the rice paper sheet.
• If your rice paper is sticking to the plate, you may want to lightly spray the plate with veggie oil spray before starting the next roll.
• If your rice paper tears, no worries. Try again! 
• It may take a few tries before you get it. Don't give up!

• Use the leftover spicy peanut dressing with a few chops peanuts as a delicious dipping sauce for your tuna, pineapple and veggie spring rolls. Enjoy!

**********************************************************************************

Asian Tuna Marinade

Ingredients:

• 1 1lb ahi tuna steak
• 1/4 c soy sauce
• 2 tbsp fish sauce
• 1/4 c vegetable/canola oil
• 1 tbsp sesame oil
• 1 tsp chili oil or 1 tbsp sriracha 
• 1/2 c packed brown sugar
• juice of 2 limes
• 1 tbsp garlic
• 1 tbsp ginger (optional)

Directions:

1. Mix the brown sugar & liquids.
2. Squeeze the juice of 1-2 limes (depending on the lime's juiciness). 
3. Grate approximately 4 cloves of garlic using a microplane.
4. Grate a thumb size piece of ginger using a microplane. 
5. Place the tuna and marinade in a plastic resealable bag.
6. Refrigerate and marinate for 3-6 hours. Going longer than 6 hours will begin to break down the fish. 

(Meat Marinade Time: Tuna, Pork, Chicken- 3-6 hours, Beef- 6-8 hours, Shrimp- 1-2 hours)

**********************************************************************************

Asian Tuna Tartar Salsa 

Ingredients:

• 1 1 lb marinated tuna steak diced
• 1 medium tomato diced
• 1 ripe avocado diced
• 1 jalapeno with seeds & membranes removed diced finely
• 1/4 cup green or red onion diced finely
• 2 tbsp cilantro chopped
• 1 tbsp sesame seeds
• 1 small cucumber diced (optional) 
• 1/4 c leftover marinade

Directions:

1. Dice all ingredients into equal sizes making sure to chop the jalapeno and onions smaller so they can mix throughout better. I actually preferred the recipe without the cucumber, but you can add it for a little extra crunch and to stretch the recipe if guests are coming. 
2. Place all ingredients into a bowl.
3. Mix 1/4 cup marinade with 1 tsp honey if you'd like the marinade a little sweeter. Taste as you go! You can also add any other flavors that you'd like more of at this point like sriracha for some added heat or soy for added salt.
4. Line a small container like a small loaf pan or ramekin with plastic wrap.
5. Fill the container with the tuna salsa mixture and press it firmly with the back of a spoon until tightly packed and smooth.
   You may have some of the tuna mixture leftover (like me) depending on the size of the container and the amount of tuna used.
6. Now we need to invert the tuna salsa onto a plate! Place a plate on top of the filled container and flip. Remove the plastic wrap.
   If the tuna salsa doesn't stay together, then put it back in the container, press firmly, and try again!
7. Enjoy the tuna salsa with your favorite tortilla chips! We prefer the thin and crispy restaurant style with this recipe. 

Great appetizer to bring to a party or enjoy with friends and family at home!

**********************************************************************************

 Spicy Peanut Dressing

Ingredients:

• 2 tbsp creamy peanut butter
• 2 tbsp pepper jelly (1 tbsp honey and 1 tbsp sriracha could be used in place of the pepper jelly).
• 2 tbsp rice wine vinegar
• 2 tsp sesame oil
•  1/4 c olive oil/veg/canola oil
•  juice of 1 lime
• 1 tbsp soy (not pictured)

 Directions:

1. Put all ingredients into the blender and press the dressing button or pulse until thoroughly mixed.
2.  Place in a jar and set aside. Refrigerate after making.

**********************************************************************************

Asian Grilled Tuna & Pineapple Salad

Ingredients:

• 1 1lb tuna steak that has been marinated
• 4 pineapple rings sliced 1/2 inch thick (use fresh pineapple as it will hold up better on the grill and taste better too!)
• 1 head of lettuce chopped
• 1 tomato diced
• 1 medium cucumber diced
• 2-3 green onions chopped or 1 small red onion or shallot
• 1/4 c roughly chopped cilantro
• 1/3 c crunchy asian chow mein noodles
• spicy peanut dressing (see recipe above)
• avocado (optional)

 Directions:

1. Heat grill to medium high heat and place tuna and pineapple rings onto grill.
2. Grill for approximately 2-3 minutes per side until you get nice grill marks.
•  The tuna will be medium rare. If you prefer a medium tuna steak, add 1-2 minutes more per side. And if you prefer a well done tuna steak, buy it from a can! I kid, I kid....cooking tuna well done is not my preferred method of cooking this delicious meat, but do what you like. Grill the tuna until fully cooked.
3. Chop all salad ingredients.
4. Cut the tuna into thin slices.
5. Add the spicy peanut dressing to your salad. You can prepare each salad individually or make a whole bowl.

**********************************************************************************

Grilled Tuna, Pineapple and Veggie Spring Rolls with Spicy Peanut Dressing

 

Ingredients:

**The amount of ingredients used depends on how many rolls you are making. This will make 4-5 rolls.

• 4 rice paper sheets (these are available for purchase at any asian market, online and maybe even at your local grocery store) 
• 1/2 c vermicelli noodles (rice or bean thread) cooked according to package instructions
• 1/2 c grilled tuna steak (use the left overs from the previous recipe or grill a tuna steak for this dish) thinly sliced
• 1-2 grilled pineapple rings
• 1/2 medium cucumber
• 1 green onion
• 1 bell pepper
• 1 avocado
• 1/4 c cilantro 
• 1 c lettuce 
• Spicy Peanut Dressing (see previous recipe)
• Peanuts (to garnish)

Directions:

1. Slice all veggies and fruits into thin 3 inch sticks, chop cilantro & lettuce, slice the tuna steak. Set aside.
2. Gather your tools: a shallow dish filled with water and a dry plate.
3. Here comes the tricky part! Quickly submerge your rice paper sheet into the water until it's fully covered with water all over.
4. Move fast! Place the wet rice paper roll on the plate. It will get very sticky and difficult to manage if it is too wet or rolled fast enough.
5.  Place your tuna on the rice paper first. The rice paper will act as a little window into the spring roll. Put the main ingredient first so you can see what's inside.
6.  Start stacking your ingredients! Avocado, cucumber, pineapple,
   lettuce, peppers, onions, cilantro making sure not to put too much or it will be difficult to wrap.
7.  Pull one side of the sticky rice paper roll over the filling.
8.  Bring each side over to the center. Keep moving fast! 
9.  Tuck the filling in tightly and begin rolling the filling to meet the other side of the rice paper sheet.
•  It may take a few tries before you get it. Don't give up! 
• If your rice paper is sticking to the plate, you may want to lightly spray the plate with veggie oil spray before starting the next roll.
• If your rice paper tears, no worries. Try again!
10. Use the leftover spicy peanut dressing with a few chops peanuts as a delicious dipping sauce for your tuna, pineapple and veggie spring rolls. Enjoy!