Ah , the summer of 2012. The summer that never really was. Ok… it WAS but briefly. For a nanosecond or so.
And yet…yet I am very reluctant to say goodbye to summer and embrace the cold, rustling wind of fall. Oh, I am more than ready to indulge in stews, soup and other savory delights the season has to offer. And don’t even get me started on the delights a pair of warm socks had to offer to cold, cold feet like mine…
Still, I long for summer and wish that this whole Indian Summer vibe that is going on right now would last. But I know that is only a moment before the leaves turn golden, the sky turns grey and the rains come in. When people here talk about Fifty Shades of Grey, they mean the color of the sky, not the sexual yearnings of a well-endowed businessman nor the sexual awakenings of his timid virgin secretary.
But all bad or good pornographic literature aside (I haven’t read it…yet, so I can’t judge the quality) with summer coming to a close I’m trying as to incorporate as much ‘summer’ as I can into our daily feeding routine. Salads, fresh fruit, pasta with homemade pesto and grilled fish.
You name it, I’ve grilled it. And eaten it. And it was all nommy! Which is way it’s a good thing that I’m back at work and back in the vicinity of a gym…
I might have gained a few pounds during the holidays. Or I might not… probably not, I bet it is all sand from the beach that is still clinging to my ears, hair, feet, stuck under my toenails, preventing my pants from zipping,…
But anyhoooo, inspired by summers last golden sunshine I decided to finally give that strawberry-balsamic vinegar that has been lurking in my cupboard a try.
Yes, strawberry-balsamic vinegar. I found it a Oil and Vinegar, a sort of culinary gift I frequent more then is good for me. If you can’t find any just use your regular ol’ balsamic vinegar. I decided to use it to spice up some grilled figs with goat cheese and arugula and Holy Chocolate Chip Cookie, that idea proved to be a good one! The saltiness of the goat cheese, the soft warm interior of the fig, the crisp arugula and the sweety-soury thang of the vinegar… all in one plate. Divine. And so easy that it would make a great starter if you have company over and want to impress the shit out of your guests. And be honest, don’t we all want to do just that… especially if the guest is our mother in law.
Grilled Fig and Goat Cheese salad with Strawberry – Balsamic Vinegar (a starter for two lovebirds)
4 ripe figs
Goat cheese (I choose a soft one, namely Chavroux, feel free to try your local variety, but try to avoid one that is too hard, best keep it a bit soft)
Strawberry – Balsamic vinegar or normal balsamic vinegar
Heat up your grill to the max. Carve the figs crosswise and put a little bit of butter (really, a knifepoint will do) into the opening. Take a tablespoon of sugar and just sprinkle over your figs.
When the grill is as hot as David Beckham clad in only a Speedo put the figs under it and nuke those soft savory fruits for five minutes or so. This really depends on the strength of your grill, strong grill: five minutes. Not so strong grill : more minutes. They need to be warm and tender but not baked through.
While the figs are roasting throw some Arugula onto plate. Throw it casually, the casualler the better, think Instragram and Pinterest casual. Like you are dressing your plate for an appearance in the Anthropologie-catalogue.
Cut up the goat cheese.
By now the figs should be ready. Take them out of the oven and put them on top of your Anthropologie – style Arugula.
Now sprinkle over the cheese, still clinging to that Anthropologie – vibe.
Pour over some vinegar.
Serve to your guests clad in your most bohemian blouse and with your luscious locks braided and wearing a crown of summer roses.