I forgot to tell you that I made homemade fig preserves back in the early fall.
I didn't tell you about it because I didn't love the results.
It came out too thick and I had to add water and microwave it to get it out of the jar.
Well, instead of throwing it out I made a a fig moutarde (mustard).
I had an amazing cheese course at one of my favorite restaurants, Dell'Anima in NYC recently and they served a fig moutarde next to a Pecorino Toscana. I loved it.
So, I added a tablespoon of grainy mustard with a few tablespoons of the thick fig stuff to make my own fig moutarde. I served it on roast pork sandwiches as well as on a cheese plate.
I had another fantastic pizza at Jim Leahy's Co. in Chelsea this week.
How about this seasonal pie: Brussels sprouts, bechamel, lardons and chestnuts.
I made Giada's Escarole and Bean soup. It was very simple and satisfying.
and that's that!
3 hours ago