Fig Moutarde & Some Random Bites
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnKSW7ARFmSIgZbM0Pl81Da5n_MhgdxGioO5aR3at4dkRPuT_UDRZihN85w8TNk1P05XwA9lzrIpGYI-DjTZ-7c9BG5ckWLQc1uF8MrRWBt83L2mZ5SZLX6CEwih_bOQ_Ch-4gTDntgU4/s400/fig+mustard+collage.jpg)
Good Combo:
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.
WOW.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA4mUx0Sb8BQAqfBsEz0uel9dySgeiAZliqcPIlaY5jIbFbQ8xG6iMeJQ7E7EovXUi7Pewf75c0eq8ZFWj-ChtOAgOdiQlYLbvl_8Xg4Ms6Y_TwUm8GG0l6XhjIzOSKmRw172UY0gCHE/s400/co+pizza.jpg)
I made Giada's Escarole and Bean soup. It was very simple and satisfying.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieT4hdEGa3VLnYDT0R2b5eeWXTWHcM4JbMcanhkfYsS1canlHx3zMLAyktXLwk1dHYfF9ONxg3J9b6FPjJ7AOC-rWhzO96mt3kt_SYG6A_JGtend5YWAI28r6s5VVPPUY3rHFBt7Lmgzhy/s400/escarole+soup2.jpg)
and that's that!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqV7HfcF4ZZML228v7wm-yPyu4ozDO7YdzdyDThQfbzfIGXX8NGqmWxEqMLNZxq6fJsDm3pZ5s6RJFaLnBOXHZKZ5vXCBFCqwUfWcve5UhA7OYkFiTJAV3NnvMVyYzpDQ_y1dPmPWQIDkS/s400/escarole+soup.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnKSW7ARFmSIgZbM0Pl81Da5n_MhgdxGioO5aR3at4dkRPuT_UDRZihN85w8TNk1P05XwA9lzrIpGYI-DjTZ-7c9BG5ckWLQc1uF8MrRWBt83L2mZ5SZLX6CEwih_bOQ_Ch-4gTDntgU4/s400/fig+mustard+collage.jpg)
Good Combo:
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.
WOW.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA4mUx0Sb8BQAqfBsEz0uel9dySgeiAZliqcPIlaY5jIbFbQ8xG6iMeJQ7E7EovXUi7Pewf75c0eq8ZFWj-ChtOAgOdiQlYLbvl_8Xg4Ms6Y_TwUm8GG0l6XhjIzOSKmRw172UY0gCHE/s400/co+pizza.jpg)
I made Giada's Escarole and Bean soup. It was very simple and satisfying.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieT4hdEGa3VLnYDT0R2b5eeWXTWHcM4JbMcanhkfYsS1canlHx3zMLAyktXLwk1dHYfF9ONxg3J9b6FPjJ7AOC-rWhzO96mt3kt_SYG6A_JGtend5YWAI28r6s5VVPPUY3rHFBt7Lmgzhy/s400/escarole+soup2.jpg)
and that's that!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqV7HfcF4ZZML228v7wm-yPyu4ozDO7YdzdyDThQfbzfIGXX8NGqmWxEqMLNZxq6fJsDm3pZ5s6RJFaLnBOXHZKZ5vXCBFCqwUfWcve5UhA7OYkFiTJAV3NnvMVyYzpDQ_y1dPmPWQIDkS/s400/escarole+soup.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeHGb4p4GLxEIl8rFoQtVw8c0KJyMnNxQsH0KFZZneCI1yyVf11_XUOYkZyloFpJWFrKZr8g8rfCWdvl8KiF3DB-rmiRZCb5fL1BIGig76fQnsSl46aImABuyClrp4cmZKZztbVG0peel/s200/market_basket.png)
Comments