Monday, September 19, 2005


Figgy Tapenade

I seem to be on quite the single-subject/ingredient roll these days, wouldn't you say? For a few weeks it was all about mint, but these last few days I find I am seriously immersed in a fantastic fig extravaganza. What a wonderful place to be.

Now then, with that said, I give you todays recipe. I suspect there aren't too many people out there with an over abundance of figs and not a clue what to do with them; but should that small segment of the population that does, in fact, have that problem (ah, sigh. To have that trouble) include you, I highly recommend this tasty solution. Figgy tapenade. A bright combination of sweet and salty, it is delicious and I'm certain if someone who was an expert on those sorts of things gave it some thought, nutritious. It's a breeze to make (takes all of three minutes I would say) and you will see, it will be a suprisingly addictive addition to your cocktail hour snack repetoire. Deeeee-lish. Try it, and enjoy.

6 large, ripe figs
1 teaspoon capers (rinsed)
4 sun-dried tomatoes (the kind in olive oil)
a few leaves of parsley (not pictured. whoops)
10 black olives, pitted
1 teaspoon pine nuts or walnuts
1/2 clove garlic (you really want to go easy on this)
olive oil
coarse black pepper

Coarsely chop all. Let rest for about an hour to let the flavors meld. Taste and adjust seasonings to your liking. Serve on crackers. Its also quite delightful served over cold roasted chicken.

Makes about 1/2 cup


"The heroes and villains in The Future of Food, Deborah Koons Garcia's sober, far-reaching polemic against genetically modified foods, are clearly identified. The good guys, acknowledged in the film's cursory final segment, are organic farmers along with a growing network of farmers' markets around the United States that constitute a grass-roots resistance to the Goliath of agribusiness and the genetically engineered products it favors. The bad guys, to whom this quietly inflammatory film devotes the bulk of its attention, are large corporations, especially the Monsanto Company, a pioneer in the development of genetically engineered agricultural products. In recent years, Monsanto has patented seeds that yield crops whose chemical structures have been modified to ward off pests. " - NY Times

a preparation from the Provence region of France, consisting of black olives, anchovies, capers, olive oil and garlic pounded to a thick paste, used as a dip or condiment.

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Your photos are beautiful. I love your blog. I want to make this, only figs arent in season here. Maybe in a few months. Thanks for the idea.
This sounds phenomenal and it might have to be the first fig dish I ever attempt.

Thanks for the link to my site, too! :)
Thanks Beth, I hope you do try it. Its too yummy. And thank YOU for your great blog, I hope all my readers will check it out!
sounds delicious and my neighbours have a fig tree that is just asking to be picked ....
found this recipe off of beth's site! so cool! i've recently discovered the yumminess of figs and really think i might try this!
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