Balsamic Glazed Figs

Last week, I made a Fig and Goat Cheese Salad. I used fresh figs in that recipe, but while at the grocery store this week I found some dried figs and decided to give it them a try. I was curious of the differences between the two and came across an article which noted that dried figs have more protein than fresh ones. 

Armed with my protein powered dried fruit, I was in search of a recipe to use the figs in. My fiancee loves a good cheese plate, so I took a cue from my salad recipe and made some balsamic glazed dried figs to go along with some Manchego and Colby cheeses. She loved it, and the sweet figs nicely offset the cheeses.

In three easy steps, you can make these figs for your own cheese plate: (1) heat a tbsp of balsamic vinegar and a tsp of honey over a medium-low heat, (2) halve a half dozen dried figs and add to the pan, and (3) cook for several minutes until the honey and vinegar caramelize the figs.

Try these sweet treats on your next cheese plate or along with some vanilla ice cream. Enjoy! 

Simply Grilled ... with Goat Cheese

Every once in a while I like to take a step back and do something simple. When you are trying to cook more and more, it is easy to get lost in trying more difficult techniques or using more difficult to make ingredients. I made a simple grilled steak, roasted vegetables, and goat cheese. As a small challenge, I roasted garlic until it got soft enough to spread with a knife and put it on top of the steak with the cheese. It was fun. It tasted great. It was a great way to recharge my cooking batteries.

Ingredients (serves 2):

2/3 lb. Sirloin steak

8 Brussels sprouts

1 white onion

1 beefsteak tomato

1.5 oz. goat cheese

4 cloves garlic

1 tsp. olive oil

Sea salt & black pepper

1. Peel 4 cloves of garlic. Put into tin foil, season with salt, and drizzle with olive oil. Preheat an oven to 400 degrees. 

2. Add the garlic to the oven and leave to cook for 30 minutes until the cloves soften.

3. Slice the tomato and onion horizontally and add to an oven pan. Trim the stems of the Brussels  sprouts and cut an X into the top going about halfway down. Add to the pan with the tomatoes and onion.

4. Season with salt, pepper, and olive oil and add to oven to cook alongside the garlice cloves.

5. Cut the steak into two individual pieces. Cook the steak in a pan to medium-rare or medium based on your preference.

6. Remove the garlic and veggies from the oven. 

7. Add the steak to a plate, top with a slice of goat cheese and garlic and accompany with the grilled vegetables.

8. Simply ... enjoy!

Scramble Your Eggs-pectations

I don't normally eat breakfast, but when I do, I prefer eggs. This morning, I needed a kick start. I took a look in the refrigerator to see what I could pair with eggs in a quick, deliciously messy scramble. I had several sweet onions on the counter, some arugula, and Sriracha sauce. When life gives you lemons, you make lemonade. When you want eggs on a Monday morning. you use what you have. By the time I finished I felt energized and ready to take on the work week. Enjoy!

Ingredients (serves 2):

3 eggs
1 small sweet onion
1 handful arugula
1 tsp. olive oil
1 tsp. butter
sea salt
Sriracha sauce

1. Slice (or chop) your onion. Heat a pan over a medium heat. Add your onion and let it sweat for 2 minutes before adding olive oil and mixing. Cook for another 5 minutes mixing occasionally.

2. While your onion cooks, clean the handful arugula and chop into four (one horizontal cut, one vertical cut). Set aside.

3. Crack 3 eggs into a bowl and lightly season with sea salt. Whisk for 30 seconds until eggs begin to fluff up.

4. Lower heat on onion pan to low and add a slice of butter. Move the butter around the pan to coat all of the onions. 

5. Once the butter has melted, add the whisked eggs. Cook for 3 minutes moving the ingredients regularly. This is an egg scramble so don't be afraid to move them around!

6. Add your arugula to the pan and mix into eggs. Leave over heat for another 2 minutes until eggs are cooked.

7. Add to plate and drizzle some Sriracha sauce on top for an extra punch to your morning.

Spaghetti al Tonno

Tuna. Thanks to Jessica Simpson, we definitively know that this chicken of the sea is indeed a fish. Tuna is also a great cheap source of protein that works great in tomato sauce. I was skeptical of having canned tuna with pasta the first time I ate it. Now, I love it. It brings an incredible flavor and a heartiness to a weeknight meal. 

Ingredients (serves 2):

Basic tomato sauce recipe

1/2 lb. spaghetti

1/2 lemon zested

2 teaspoons capers

1 can tuna (whole, in water)

1 tbsp. olive oil

1 handful fresh basil

1. Make a basic tomato sauce. If you make the sauce in advance, gently warm up the sauce before proceeding.

2. Add lemon zest, capers, and olive oil to the sauce and cook for 2 minutes over a medium heat. 

3. Break up the whole tuna and add to the sauce. Cover and let cook over a low heat for 10 to 15 minutes stirring occasionally.

4. Boil a pot of water and cook spaghetti to al dente which should be around 5 to 7 minutes.

5. Drain the water from the pasta. Add the sauce to the spaghetti and mix. 

6. Serve your pasta with some fresh basil. Enjoy!

Fig-getaboutit Salad

Fig leaves have been a symbol of humility since the book of Genesis was written. It has only been fairly recently that Western civilization has been able to shed the leaf from the world of art. Figs themselves have been eaten by humans for over 10,000 years and were a staple on Roman tables during the height of their empire. With such an illustrious history, I needed to make sure I gave this fruit its rightful place on my dinner table. The result was a delicious salad which left me wanting more. There is no time for humility on an empty stomach!

Ingredients (serves 2):

8 black figs

2 handfuls arugula

1.5 oz. goat's cheese

2 tbsp. balsamic reduction

1 tsp. extra virgin olive oil

sea salt

1. In a mixing bowl, add arugula, olive oil, and salt. Toss gently.

2. If you can't find balsamic reduction in your grocery store, you can make it for yourself with this easy recipe. 

3. Thoroughly wash your figs, then quarter them. 

4. In two plates, add the arugula, a slice of goat's cheese, and top with the fresh figs. 

5. Drizzle the balsamic reduction over the figs and cheese.

Don't Be Afraid to Take a Step Back to Go Forward

Last month I tried my hardest to jazz up a chicken breast by stuffing it with ricotta cheese and wrapping it in prosciutto.  I revisited that same dish and took a bride approved (see: healthier) approach to it. Instead of prosciutto I used turkey bacon, instead of ricotta filling I used sauteed spinach and chopped black olives, and instead of breasts I used thighs. It was easy to make for a weeknight meal and tasted great. Never be afraid to add a new twist on an old favorite. Enjoy!

Groom's Grub is Back!

After a brief hiatus, I will be posting regularly again. I moved at the end of August and have seriously upgraded my kitchen. Looking forward to trying out new recipes and old favorites this fall!