Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

As I walked around the farmers market over the past two weeks I was struck by the colorful plethora of summer fruits that were on display. Peaches – white and yellow, juicy and sweet, plums, nectarines, pluots in myriad shades of pink, purple and red, the last of season’s apricots – golden and luscious, and tables beautifully arrayed with berries in every color. It was a feast for the eyes and for my basket as I filled it with a sampling of all of these wonderful fruit.

Then to my amazement I saw figs! They are early this year and as sensuous and tasty as ever. On the way back from the market I picked up some incredible ham and some goat cheese. Paired with some fresh basil from my garden I made a sandwich with the ham and goat cheese and the figs with the chopped basil and a drizzle of lemon olive oil. Amazing. Since then I’ve been making all sorts of things with figs including the poached ones below.

FIGS POACHED IN SPICED GINGER SYRUP WITH MASCARPONE CRÈME FRAICHE

Serves 8 people

¾ cup sugar

1 ¾ cups water

Zest of 1 lemon

1 cinnamon stick

4 cardamom pods

¼ cup crystallized ginger

16 white figs

8 black figs

  1. Place the sugar in a pan with the water, lemon, cardamom pods, cinnamon and ginger. Bring to a boil, making sure that the sugar dissolves completely. Lower the heat and cook for 5 minutes.
  2. Carefully place the figs in the syrup and bring the liquid slowly back to a boil. As soon as the syrup comes to a boil, remove the pan from the heat and let the figs cool down in the pan.
  3. Serve in shallow bowls or ramekins with a dollop of the mascarpone crème fraiche.

For the mascarpone crème fraiche:

6 oz crème fraiche

8 oz mascarpone

Zest of 1 lemon

1 tablespoon honey

  1. Combine all the ingredients in a small bowl and whisk together well. This mixture will keep well for at least 24 hours.
© PASCALE'S KITCHEN ONLINE, LLC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY POLICY
cart
powered by m27