'Tis the Season for Figs

Holy Moly. So I'd never had a fig pre-California, post-collegiate life. Over the last few years, the introduction has happened numerous times via anti-pasta platters - served as a delicate accompaniment to cheese and fresh bread. Have I enjoyed this new intricate fruit? Yes. Have I bought them myself? No.


Not until this week. I just couldn't pass them up at the farmer's market. Fig season is ending, so I decided it was time to tackle a new recipe and master... the fig.


Pizza just comes as a natural solution to incorporate new foods into my cooking repertoire these days, so pizza it was. If you have figs around, buy them, now. This was WONDERFUL. Perfect for Sunday night girls dinner.

Fig, Goat Cheese, Prosciutto & Arugula Pizza

Pizza dough for 1 pizza (Whole Wheat from Trader Joe's/or from Whole Foods pizza counter)
1 tablespoon olive oil
1 red onion, sliced

6 pieces of thinly sliced prosciutto
1 tablespoon balsamic vinegar
1 cup arugula leaves, packed
8 dried figs, sliced
4 ounces goat cheese, crumbled

Preheat oven to 475 F degrees. Let dough rest at room temp, then spread to fit floured baking pan. Heat oil and sauté onions until brown (15ish min). Put dough in oven for 5 min to set crust, then pull out. Spread olive oil, prosciutto and onions over dough, leaving an edge for the crust. Top with sliced figs, and crumbled cheese. Place in oven for 8-10 minutes or until crust is golden. Meanwhile, toss arugula with balsalmic vinegar and olive oil. Remove pizza from oven. Top with dressed arugula. Slice, serve and enjoy! ~Jill

A Welcome Back

Hello Friends!
Long rays of sunshine, weekend getaways, destination weddings, time with family and trying to take in every moment of summer possible has kept me from this lovely blog that I had been so excited to start - my apologies! No excuse. Picking up the slack and jumping right back in the game, starting with a most wonderful Ceviche recipe that my aunt shared with me this summer. It's too good to not pass along. I made a few tweaks based on my palate, but feel free to adjust as you see fit. Enjoy and share, it's a good one!

Shrimp Ceviche "Cocktail"
adapted from Ann Grasmick, my aunt, and a phenomenal hostess/chef 
4 generous servings
1 generous pound fresh unpeeled cooked shrimp from your grocer's seafood counter (remove tails) 
1/2 white onion, chopped
1/3 cup fresh cilantro, chopped (save a few springs for garnish)
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
2 tablespoons olive oil (I used a garlic olive oil, added an extra finish)
1 cup diced peeled cucumber
1 ripe avocado, peeled, pitted and cubed
Salt
2 - 3 limes (I like a ton of lime juice, add to your preference, use at least 1 whole lime's juice)
Tabasco sauce
Tortilla or pita chips for serving


1. Toss peeled shrimp w/ lime juice and chill for an hour
2. Rinse onion in a small strainer, shake off excess water. Add to shrimp bowl, along with cilantro, cucumber and avocado. In a separate bowl mix hot sauce, olive oil and ketchup. Pour liquid mix over shrimp bowl and toss. Taste and season with salt, lime juice and a few drops of Tabasco to taste (definitely add Tobasco and/or Lime to raise acidity and kick flavor to the back of the tongue where your better taste buds live.) 
3. Chill for a bit. Spoon Ceviche into martini glasses or glass bowls. Garnish with cilantro and/or lime wedges. Serve with pita or tortilla chips to enjoy alongside.


Ceviche is best made the day it is served. Can be made, chilled and eaten a few hours after preparation. It's perfect for a picnic, and if you're in LA... dinner at the Bowl :) Enjoy! ~ Jill