Chicken and Figs

Wines:

Baglio di Pianetto Ficiligno 2003 White Sicilia
Bugey Cerdon
Le Clos du Caillou Les Roches Rondes 1998 Cotes du Rhone


Heirloom tomatoes are now in the market! We are glad to see them return plentifully to the Hollywood Market. Expect to see lots of recipes with them in the next several postings. Cliff usually eats yoghurt for lunch (would you believe?). But during tomato season instead he eats lots of tomatoes at lunch time.

In addition we are growing our own and will soon start harvesting from our stock. Our friends Bill and Kevin down the street have a huge garden with lots of tomatoes so we will probably be raiding them too! One of the most difficult parts of growing tomatoes (actually quite simple if I just thought about it ahead of time) is that I plant them all at the same time and they ripen at the same time. Memo to my self – next year plant them about every 2 – 3 weeks. That way there will always be ripe ones.

We started with a Burrata and Heirloom Tomato Salad. We get our Burrata at the Cheese Store of Silverlake. Basil, Salt, pepper, good olive oil. Yum!

I am combining two dinners for this post. We had leftover Chicken and Fig (by plan – we like leftovers).

For the 2nd meal we made a Salad of Nectarines, Spanish Marcona Almonds, Arugula, Prosciutto, Saba and Walnut oil it was fresh and delicious.

Figs are fresh at the Hollywood Farmer’s Market. We made a recipe from The Zuni Cafe Cookbook: Chicken Braised with Figs, Honey and Vinegar. We purchased very sweet green figs. The dish is easy to make. It is first braised on top of the stove then finished in the oven. I hope we make it again this summer.


We have lots of fruit trees in out back yard. Plums are ripe so we made a Plum Crisp for dessert. We used the crisp recipe from Mark Peel & Nancy Silverton Cook at Separate Homes.

It was an excellent summer meal!