fig

"The statue that advertises its modesty with a fig leaf really brings its modesty under suspicion."-Mark Twain

Until very recently, my only knowledge of figs was in the Newton form. However, when a co-worker happened to bring a bag of fresh figs to work, I was immediately hooked on the sweet, mellow fruit. I scoured local gourmet grocery stores looking for more figs, but was disappointed to learn that figs are generally not stocked by stores due to their incredibly short shelf life. While planting my own fig tree was an option, the fruits of my labor (excuse the cliche pun) would not be available until next Spring.

The perfect solution for a fig fix presented itself when Food and Wine magazine recently featured famed chef Todd English's Fig and Prosciutto flatbread recipe as part of the publication's 10 Famous Chef Dishes simplified. While this dish may be simple, it is in no way modest, with its inspired use of sweet fig jam, gorgonzola and salty prosciutto. English, the mastermind behind the renowned Olive restaurants, was voted best new chef by Food and Wine magazine and has also been voted one of People magazine's 50 most beautiful people.

Image source: foodandwine.com

-RW

Comments

[Matt Zagotti]

fig newtons...haven't had them in years....kinda' enjoyed them back in the day...thought they were healthy...cuz' they had figs inside! that's me, always the health nut. nuts are healthy too. has some fatty oil content, but good in moderation. actually, everything is good in moderation...even fig netwons! next time i go to the store (possibly october), i'll pick me up some of those newtons...cookie? cake? i forget...where are the commercials when you need them....TiVo has ruined my compulsive shopping habits!