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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.  The figs in this photo are dried mission figs It all began with a basket of Italian figs that my girlfriend Diane gave me.  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.  I used Italian figs but mission figs or any other figs can be substituted.
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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.  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.  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.  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.  Make sure tat the tomatoes are thin skinned . Bake the tomatoes until they have wilted but only some have burst.
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WELCOME TO SUNNY COVE CHEFThank 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. Categories
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