Quarter the figs ( I think I used about 8), simmer in about a cup of port. Saute a small shallot and some garlic (both minced) in oil/butter, add about 1/2 c chicken stock, any herbs you want to use, reduce by half, then add the port and fig mixture and reduce till it coats a spoon. If you want it pretty, you can hit it with a hand blender, strain and whisk in a T of unsalted butter. You can also add a little balsamic at the end for bite. S&P to taste.
Originally I was going to stick to low carb recipes and will probably still have quite a few of those, but this has evolved into a place to keep recipes I like and will try again in addition to recipes I have created. Right now I'm trying to cook my way through a few books, Michel Richard, Tony Bourdain, Gordon Ramsay, Thomas Keller, etc. etc., assisted by my husband, Bill, 4 year old Lili, 15 year old Del, 18 year old Val and a counter surfing rottweiler named Franny.
2 comments:
Liz, Theresa here from City School (Tam's older sis). This looks delicious. How did you do the port and fig reduction?
Hi :)
Quarter the figs ( I think I used about 8), simmer in about a cup of port. Saute a small shallot and some garlic (both minced) in oil/butter, add about 1/2 c chicken stock, any herbs you want to use, reduce by half, then add the port and fig mixture and reduce till it coats a spoon. If you want it pretty, you can hit it with a hand blender, strain and whisk in a T of unsalted butter. You can also add a little balsamic at the end for bite. S&P to taste.
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