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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;  http://www.tasteofbeirut.com/2012/02/lebanese-couscous-moghrabieh/

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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Peach & Mission Fig Crisp

Peaches are so sweet, juicy and cheap right now! I love biting into one and letting the juice drip down my chin. I’m making Peach & Mission Fig Crisp. I’ve used Anne Burrell’s recipe as my starting point.

http://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe/index.html

Start by preheating your oven to 350. I’ve cleaned and cut 5 large Peaches into good size pieces, She uses Golden Raisins, which would work fine. However I love, love, love Mission Figs! I’ve cut into 1/3’s an 8 oz package of Mission Figs. Place the Peaches and Mission Figs in a large mix bowl. Sprinkle over top the Zest

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