Fig Tart with Caramelized Onions, Rosemary, and Stilton

So long sweet summer. As my final farewell to the season of the sun I wanted to eat figs one last time before they disappear for a while. When I saw this recipe in the times I knew immediately I had to try it. Already too late in the season for the ubiquitous Black Mission Fig, I had to use the less sweet, but still delightful Kadota Fig. This tart turned out amazingly, and has served as the impetus for my new found affection for puff pastry (freezer variety - not making my own... yet). Look forward to more puff pastry treats in the future.

2 Tablespoons butter (unsalted)
2 Tablespoons extra virgin olive oil
2 large onions (halved lengthwise and then thinly sliced)
2 sprigs rosemary (more for garnish)
Pinch of sugar
1 teaspoons good balsamic vinegar
1/4 cup milk
1 egg
Flour for dusting
3/4 pound puff pastry dough
1 pint (3/4 pound) fresh figs (stemmed and cut in half lengthwise)
1 1/2 ounces (6 Tablespoons) Stilton cheese (crumbled)
2 Tablespoons pine nuts
Good quality honey for drizzling (optional)

Preheat oven the 400 degrees Fahrenheit.

Start by melting together the butter and the olive oil in a large skillet over low heat. Add the onions, rosemary, and a pinch of sugar to the skillet. Cook until onions are limp and golden brown, about 40 minutes. Add the vinegar and stir well.

In a small bowl, whisk together the milk and egg. Add the onions to this mixture.

Line an 11x17 inch baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry dough until it is a 9x12 inch rectangle. Transfer pastry onto baking sheet.

Use a fork to spread the onion mixture evenly over the pastry, leaving a one inch border. Let excess egg remain in bowl as it will get used later. Arrange the figs, cut-side up, on top of onion mixture. Scatter cheese and pine nuts on top of everything. Use a pastry brush to paint the egg mixture onto the edges. Gently fold the edges over to give the tart a lip. Brush the lip with more egg mixture.


Bake about 25-30 minutes, until pastry has puffed up and turned slightly golden. Sprinkle with some more rosemary needles and drizzle with good honey, if desired.

I served mine warm right out of the oven, but I think it would be good at room temperature also. Three cheers for stilton, figs, and puff pastry. Yeah.

Lavender Honey & Rosewater Oatmeal Cookies

Last weekend I got some lavender honey from the local farmer's market which I wanted to use somehow in baking. Yesterday I had the brilliant idea to combine it with some rosewater that I purchased in Bulgaria for a flowerific flavored treat. I love how the smallest drop of rosewater really permeates the flavor of whatever it is added to. My next challenge will be to use it in a savory dish, a curry maybe?

3 tablespoons butter (room temperature)
1/2 cup brown sugar
1/4 cup lavender honey
1 egg
1/2 tablespoon rosewater
1/2 tablespoon water
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cup oatmeal
1/3 cup walnuts (chopped)

Preheat oven to 350 degrees F. Grease cookie sheets. Mix together butter, brown sugar, honey, egg, rosewater, and water in a mixer with a paddle attachment. In a separate bowl, sift together flour, salt, and baking soda. Mix in the oatmeal. Next, add the dry ingredients to the wet mixture and stir together well. Add the walnuts and stir until the texture is consistent. Drop about 1 tablespoon of dough on the cookie sheet for each cookie. Remember that the cookies will spread when they are baking, so leave plenty of room between each one. Bake for 13 to 15 minutes.

Sweet and Sour Chicken with Ginger Noodles

Recently, I have been making a lot of Asian food. I think the "Foreign Exotic Imports Market" is my favorite shop in Budapest. This recipe came about late one night when a craving for cheap Chinese food hit, and after the many Kínai Gyors Büfé proved their inability to satisfy such needs.

3 Chicken breasts (cut into bite size pieces)
1 cup flour
2 eggs (beaten)
Water
1 cup breadcrumbs
Salt
Pepper
Sesame seeds
Ginger
1 teaspoon baking soda
1/3 cup Rice vinegar
2 Tablespoons brown sugar
1 Tablespoon white sugar
5 Tablespoons honey
2 Tablespoons soy sauce
1 Tablespoons tomato paste
1 can baby corn
1 box noodles
Vegetable oil
Sesame oil

For chicken:
Start by preparing 3 bowls. The first contains flour, salt, pepper, sesame seeds, and baking soda. The second contains eggs, water, salt, and pepper. And the third contains breadcrumbs, salt, pepper, and sesame seeds. Dredge the chicken in flour, then coat them with egg, and then cover in breadcrumb mix. When all chicken pieces are sufficiently breaded, heat some vegetable oil over high heat and fry the pieces for about 3 minutes each or until the outside begins to brown and they are cooked through.

For sauce:
Combine vinegar, brown & white sugars, honey, soy sauce, tomato paste, and salt. Mix well.

For noodles:
Heat sesame oil in wok. Add cooked noodles and stir fry to coat noodles in oil. Add baby corn. Add a splash of soy sauce to the wok. Generously grate fresh ginger over noodles and continue stir frying until everything is hot.

Pour sweet and sour sauce over chicken pieces, or use as a dipping sauce. Serve with noodles and enjoy!