Flounder Baked in Fig Leaves

Since our fig tree is recalcitrant when it comes to producing ripe fruit, I decided to use some of its abundant leaves instead. Did you know that fig leaves are edible? They’re kind of tough to eat without boiling first, but for this kind of recipe, they’re perfect. They keep the fish moist, and impart a delicate flavor to what’s inside. Don’t turn away if you don’t have a fig tree — this recipe can easily be made with Swiss chard (or grape) leaves instead. But if you have a fig tree, or know someone with one, you will love this recipe. It’s easy, it’s delicious, it’s low in calories and it’s good for you to boot.

Cut a nice size leaf or two from your tree for each fish filet, and place it on a baking sheet that has been smeared with olive oil. Center the fish filet in the center of the leaf, then season with salt, pepper and fresh herbs. I used a combination of chives, parsley and thyme. Place a couple of lemon slices over the herbs and fish, then drizzle with a little olive oil. Fold the leaves over the fish, overlapping them to hold them in place. If you have a gap where the fish shows through, cut up another leaf and cover the space. Flip the entire leaf-wrapped fish over, so that the flaps are on the underside.

After 15 minutes in the oven, it will look something like this:

Using a long spatula, carefully flip the package of fish and leaves back over so that when you place it on your plate, you’ll be able to peel back the leaf easily and reveal the fish. The lemon will have softened enough that just pressing gently with a fork will release the remaining lemon juice onto the fish. Then bite into and enjoy a very moist, delicious piece of flounder.

If I can’t enjoy a bounty of figs from my tree, at least I can make use of some of those beautiful leaves.

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Flounder Baked in Fig Leaves

Author: Ciao Chow Linda

printable recipe here

Ingredients

• Flounder (or salmon or snapper) (1 filet per person)
• fig leaves (1 or 2 large fig leaves per portion)
• olive oil to drizzle
• salt, pepper
• fresh herbs (I used a combination of chives, thyme and parsley)
• lemon slices

Instructions

1. Rinse the fig leaves.
2. Spread a little olive oil on a cookie sheet.
3. Lay the fig leaf down, then place a filet of fish on top.
4. Sprinkle with salt, pepper, the minced herbs, then drizzle a little olive oil on top of the fish.
5. Lay a couple of slices of lemon over the fish.
6. Close the fig leaf over the fish, then flip it over so that the flaps are on the bottom.
7. If some of the fish is uncovered, but up another fig leaf and wrap around the exposed parts.
8. Bake in a 375 degree over for 25 minutes.
9. Serve immediately with the fig leaves, allowing each person to unwrap the leaves.

3.5.3251

 

Fresh Fig and Ricotta Cake

Are you lucky enough to have a fig tree growing in your yard? I’ve known many Italians (and non-Italians) with fig trees, either in the ground or in pots, and they all seem to get a prolific harvest each year. I wish I could say the same for my fig tree, or should I say fig trees, because I’ve tried year after year to grow them and never seem to get more than a handful of fruit, if that. Each year, I declare I’ve had it with my barren fig tree — no more relegating precious real estate to this freeloader. One winter I even followed through on my threat, refusing to protect a 10 year-old fig tree from its frigid fruitless fate. As expected, it died from the cold temperatures and what did I do? I went out and bought another fig tree in the spring. That was two fig trees ago. Long story short, the current fig tree died this last winter too, or so I thought. We had protected it from winter’s blast, but when we uncovered the tree in the spring, it had as much life in it as a Latin word at a rapper’s concert. But surprise! By June, the tree sprang back to life from its roots, and has even produced a half dozen fruits, although whether they ripen before the frost is doubtful. What’s a fig lover to do? Buy figs, naturally, which is what I did when I saw these zebra figs in the market.

I ate a few, gave some to my dad, but had a hankering to bake a cake with them, since my husband is such a dessert lover. In the past, I’ve posted recipes for several fresh fig desserts including a fig upside down cake, a lemony olive oil fig cake, a fig frangipane tart, a fig crostata, and a poached fig and almond crostata,  But I had never made a fresh fig and ricotta cake until now. In searching for a recipe, I came across many, and settled on one by Rosella Rago, whose website Cooking with Nonna, is always a great source of inspiration.  Rosella’s recipe calls for slicing the figs thinly.

Then placing them on top. Rosella’s recipe also called for using a round springform pan, but I didn’t have one handy at the beach house,where we spend our summers, so I used a rectangular one that measured 8″ x 11.”

The cake was moist, with a nice crumb and a lemony flavor, and is a perfect accompaniment to a cup of tea or coffee. Next time, I plan to double the amount of figs, and spread half the batter into the pan, cover with a layer of figs, then add the rest of the batter, and top it with more figs. Maybe I’ll even have my own stash of figs from my own tree by the end of next summer. Wish me (and our fig tree) luck.

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Fresh Fig and Ricotta Cake

Author: Ciao Chow Linda via Cooking With Nonna

printable recipe here

Ingredients

• For the Cake:
• 1/2 cup olive oil + 2 tablespoons
• 1 cup granulated sugar, plus extra for sprinkling on top
• 2 packets Vanillina OR 2 teaspoons vanilla extract
• 1 lemon, zest only
• 4 large eggs
• 1 cup whole milk ricotta
• 2 tablespoons plain yogurt (preferably full fat)
• 1 1/4 cups all purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 6 fresh figs cut into thin, round slices
• confectioners sugar for dusting

Instructions

1. Preheat your oven to 375 degrees.
2. Butter and flour a 9 inch springform pan or spray with baking spray.
3. (I used a glass baking dish that measured 8″ x 11″ – Linda)
4. In a large mixing bow combine the oil, sugar, vanilla and lemon zest. Using an electric mixer beat the ingredients on medium speed until combined.
5. Add in the eggs one at a time and beat until they are fluffy and pale yellow in color.
6. Add in the ricotta and yogurt and beat until combined.
7. Add in the flour and salt and finally the baking powder.
8. Beat until the dry ingredients are just fully incorporated.
9. Do not overmix!
10. Pour the batter into the prepared pan and arrange the fig slices in a single layer on top making sure they are not overlapping one another.
11. Sprinkle with granulated sugar and bake until the top is lightly golden and the center of the cake has set. About 40-45 minutes.
12. (I baked the rectangular pan only 35 minutes,)
13. Allow the cake to cool 20-30 minutes in the pan before opening the spring and slicing.
14. Dust with confectioners sugar if desired.

3.5.3251

 

Grilled Rack of Lamb

If you’re like most Americans, lamb isn’t the first thing you think of when you’re planning a barbecue for a holiday weekend. But with Labor Day just around the corner, you may want to reconsider. A rack of lamb cooked on the grill is delicious, easy to cook and makes a beautiful presentation. Lots of people think of lamb as having a ‘gamey’ or strong taste, but if you prepare it according to these directions, your family (and guests) will be asking for seconds.

When I bring it home from the market, it has been “frenched,” meaning that the tips of the rack have been scraped clean of any fat or bits of flesh. But there’s still a lot of fat remaining, and in my opinion, the fat is what gives lamb the “gamey” taste that many people find objectionable. Also, removing most of the fat helps the marinade to penetrate better.Use a sharp knife and remove most of the visible fat and the “silver skin."

.Smear the herbs, garlic, olive oil and soy sauce all over the rack, on both sides. Let it sit in the refrigerator at least an hour or two, and if you have time, even overnight.

Place the rack on a hot grill and sear on both sides, before lowering the grill to medium heat.

Use a thermometer to test for doneness, placing it inside the thickest part of the lamb, and away from the bone. For medium rare, remove the rack when the internal temperature has reached 125 degrees. It will continue to cook when it rests off the grill. Optional – Serve with a mint pesto if desired.

Grilled Rack of Lamb

Author: Ciao Chow Linda

printable recipe here

Serves: serves 2-4 depending on appetite

Ingredients

• 1 rack of lamb (about 2 lbs)
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 cloves of garlic
• a sprig of rosemary, chopped finely
• salt, pepper
• rind of 1/2 lemon, grated
• FOR MINT PESTO:
• about 1 cup of fresh mint, plucked from the stem and packed firmly
• 1/2 cup parsley leaves
• 2 cloves garlic
• 1/4 cup olive oil
• 3 tablespoons almonds
• salt, pepper
• grated rind of 1/2 lemon

Instructions

1. Trim the rack of lamb of most of the fat, but leave enough so that the rack doesn’t fall apart.
2. Pour the olive oil, soy sauce and garlic over both sides of the rack, and sprinkle with the rosemary, salt, pepper and lemon rind.
3. Let it sit in the refrigerator for at least one or two hours, or even overnight if possible.
4. Remove the meat from the refrigerator and let it come to room temperature.
5. Place it on a hot grill with the fat side down for about five minutes or until a nice sear has formed.
6. Turn it over and do the same thing on the other side.
7. Then lower the heat, flip back on the fat side and cook until the internal temperature measures 125 degrees fahrenheit for a medium rare doneness.
8. Remove from the grill and let it rest for about 5 minutes.
9. The temperature will rise a bit more.
10. Keep it on the grill longer, for a medium or well done finish.
11. Cut between the ribs and serve.
12. MINT PESTO:
13. Place the mint leaves, parsley, garlic, almonds, lemon rind and salt and pepper in a food processor. Slowly add the olive oil and process until a paste is formed. Add more olive oil to make a looser pesto.

3.5.3251