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Fig Mustard

10/23/2018

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I really shouldn't do this, instead I should go for a walk to give my old body some exercise before a very long flight. But I just have to share this because fig season is almost over and I love this mustard. Have you noticed that I am running a little behind when it comes to seasonal  cooking? Later on, I will try making this recipe using dried figs and add it here. ​
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The figs in this photo are dried mission figs
It all began with a basket of Italian figs that my girlfriend Diane gave me. ​
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This mustard would be great on a cheese plate or on a turkey sandwich. In France, figs and fig mustard is often served with foie gras, and in Germany it is served with a Weißwurst (veal sausage). This is not a sweet mustard, but it is full of flavor with the taste of the figs and a hint of vinegar. ​
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I used Italian figs but mission figs or any other figs can be substituted. ​
Print Recipe
Ingredients:

1 pound ( 400 g)  fresh figs 
1 cup (200ml) ruby port wine 
1  3-inch cinamon stick
3 Tbs apple cider vinegar
3/4 cup (150g) whole grain dijon mustard
salt to taste ​
Directions:

Wash the figs, remove the stems,  and cut them into pieces removing some of the thick skin .
In a heavy pot bring  the figs, the port and the cinnamon stick to a boil. Continue to simmer the mixture at low heat for about 20 minutes or until the figs are soft and broken apart, stirring occasionally. Add the vinegar and season with salt bringing the mixture back to a low simmer. Add the mustard and mix with an immersion stick or in a blender until you have a consistent texture. The seeds of the mustard should remain whole. 
Put the fig mustard into 2 sterilized pint containers with a lid and keep them in the fridge. This makes about 2 cups of mustard. 

Guten Appetit
Recipe by Esslust (Chefkoch.De )
​translated by ©Sunnycovechef.com
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Slow Roasted Cherry Tomatoes

10/16/2018

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Fall is in full swing and tomato season is over. Here in Santa Cruz there are still some wonderful heirloom tomatoes at the farmers market. I savor every one of them, as I know only too well that pretty soon they will all be gone.  Many of my blogger friends who grow their own tomatoes have posted some great recipes for canning and preserving them one way or another.
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About three weeks ago, I picked my meager cherry tomatoes in my sad-looking garden.  Since I was going away I needed to do something with them. Years ago I slow roasted some regular-sized tomatoes and I remember enjoying them. Being pressed for time, I tossed them with some herbs, garlic and olive oil and roasted them in the oven. The result was a delicious tasting treat that could be used in many ways. It’s perfect on a slice of baguette, in a salad or on a sandwich. The leftover oil is wonderful by itself. ​
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For my second try I choose some  store bought cherry tomatoes . They were not as good as the first batch because I think the skin of the tomatoes was too thick. ​
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I used my farmers market vegetables for this delicious Mediterranean fish baked in parchment paper with anchovies, green beans, olives and tomatoes. This is an old recipe that I always enjoy making and it takes little time to prepare. It is a healthy dinner any time of the week.
Cooking in parchment paper is a simple and healthy way to steam food in its own juices and it seals in all the wonderful  aromas. There is little cleanup afterward and you can be creative with the vegetables and fish. ​
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recipe for fish baked with vegetables in parchment
Make sure tat the tomatoes are  thin skinned . Bake the tomatoes until they have wilted but only some have burst. ​
Print Recipe
Ingredients:

4 cups cherry tomatoes 
½-1 cup or more olive oil
3 cloves of garlic, peeled
three fresh thyme twigs
some fresh basil leaves, torn
1tsp coarse sea salt
fresh ground pepper
Directions:
​

Preheat the oven to 250 degrees Fahrenheit.
Wash the tomatoes and dry them in a colander.
Put the tomatoes on a large baking sheet. Add the herbs and garlic, then add ¼ cup of olive oil, mixing it with your hands so that everything is well coated with the oil. Sprinkle everything with coarse  sea salt and some fresh ground pepper and bake in the oven for about 2 ½  hours or until the tomatoes have wilted and are soft but still intact. While baking, stir them gently a few times.
Carefully put the tomatoes and all the accumulated juices in a container with a lid. Add the remaining ¼ cup of oil or more to cover the tomatoes and enjoy. These tomatoes will last in the fridge for a month. 
​

Guten Appetit!
recipe by © sunnycovechef.com
all rights reserved
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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