Big Sur Bakery Cookbook - Michelle Wojtowicz [40]
Kosher salt
2 cups fresh corn kernels
1 cup shelled English peas
1 cup string beans, stem ends removed, cut into thirds
1 cup shelled fava beans
4 tablespoons rice bran oil or canola oil
4 tablespoons unsalted butter
1 cup quartered cremini mushrooms
1 cup quartered white button mushrooms
2 tablespoons dry white wine
½ cup vegetable stock
¼ cup unsweetened dried cranberries
Freshly ground black pepper
Serves 4
Fill a large bowl halfway with water, and put about 2 dozen ice cubes in it; set it aside.
Bring 4 quarts water to a boil in a large pot. Add 2 tablespoons salt and cook the corn kernels in the boiling water until they’re bright yellow and tender, 5 to 7 minutes. Immediately remove the corn from the water with a slotted spoon, place it in the ice water, and let it cool for 2 minutes (the ice water will keep the corn from overcooking and help it retain its color). Remove the corn kernels from the ice water and set them aside. Repeat the blanching process with the peas, string beans, and fava beans, about 2 minutes each.
Heat a large sauté pan over high heat, and drizzle 2 tablespoons of the oil into it. Add 1 tablespoon of the butter and both kinds of mushrooms, and sauté until they begin to soften, about 5 minutes. Deglaze the sauté pan with the wine, scraping any brown bits from the bottom with a wooden spoon. Transfer the mushrooms to a plate to cool.
Heat a large saucepan over medium heat and drizzle the remaining 2 tablespoons oil into it. Add 1 tablespoon of the butter and sauté the corn until warmed, about 2 minutes. Stir in the remaining blanched vegetables, the sautéed mushrooms, the vegetable stock, and the dried cranberries. Cook for another 2 minutes. Add the remaining 2 tablespoons butter, season with salt and pepper to taste, and serve.
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Blue Cheese–Stuffed Figs with a Balsamic Reduction
Figs hold a special place in the heart of every Californian. Each year, when the local black Mission fig trees explode into season, people bring them by and we prepare this dish—it’s our version of the traditional combination of sweet fruit and salty cheese. It’s also easy: just stuff the figs and roast them in the oven until they are soft and melty. Make sure to choose figs at the peak of their ripeness.
But you don’t always need to serve figs with cheese. We also use them in stuffed pork loin (you can substitute them for the peaches), and Michelle likes to roast them with honey and serve them warm with lavender ice cream. And even when figs are no longer in season, our wood-fired grill is often lit with fig wood.
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INGREDIENTS
12 ripe black Mission figs
4 ounces Spanish blue cheese, such as Valdeón or Cabrales
4 bamboo or metal skewers
¼ cup rice bran oil or canola oil
Kosher salt
Freshly ground black pepper
½ cup balsamic vinegar
1 handful baby arugula
Serves 4
Adjust the oven rack to the top position and preheat the oven to 450ºF.
Trim the stems off the figs and cut an X three-quarters of the way into the top of each fig. Stuff each fig with 1 to 2 teaspoons of the blue cheese, and then press the fruit back into place to close. Place 3 stuffed figs on each skewer. Brush the figs with the oil, season lightly with salt and pepper, and arrange the skewers on a cookie sheet lined with aluminum foil. Roast until the figs are soft and warmed through (they should be oozing juices and slightly caramelized), about 10 minutes. Remove the figs from the skewers.
While the figs are roasting, put the balsamic vinegar in a small saucepan and simmer over medium heat until it is reduced to the thickness of honey. You’ll know it’s done when large bubbles start to form. Keep it warm until ready to use.
Arrange the arugula on a serving platter, place the warm figs on top, and drizzle with the warm balsamic syrup. Serve immediately.
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Lemon Verbena, Mulberry, and Biscuit Trifle
We serve this trifle every summer in a deep glass dish. With layers of cream, berries, and drop biscuits, not only does it make a beautiful presentation for outdoor parties, but it