A few weeks ago when I went home for a visit (I make it sound like quite an undertaking, but my parents only live about twenty minutes away), my dad mentioned that our fig trees were in full bloom. I have to say that I never really appreciated these trees while I was growing up. I would complain about having to water them and then I would watch the little figs grow and grow and grow until they either fell into the soil (at which point I deemed them ruined) or were plucked away by birds. Now that I see how much they cost and how short their season is, I think differently. Plus figs are the kinds of things that don’t really travel well. They are best right after being plucked, which is why I am kind of wary of buying them in a supermarket or from one of the street vendors. I apparently have no qualms, however, about sneaking into the backyard on my way out with a small ziploc container, stealing a few figs from the trees (by a few I may in fact mean all of the ripe ones), and then comforting my dad on the phone the next day as he bemoaned the fate of his trees which were obviously ravaged by the local avian population. Nope, no regrets at all whatsoever.
In other news, I am hosting Regional Recipes this month!! Which means EVERYONE should participate. The theme this month is Scandinavian food, so all you have to do is cook up your favorite food from Sweden, Norway, Finland, or Denmark and send it to me by October 15th (okay I will take entries until the evening of the 19th as I will post the round-up on the 20th). This is a great opportunity to widen your culinary horizons, so get to it!
Grilled Fig and Brie Sandwiches
2 slices of bread
4 or 5 small figs, sliced
1 oz brie, sliced
1. Heat up the George Foreman or a panini press or a non-stick skillet.
2. Compile the sandwich by placing the figs and brie between the two slices of bread.
3. Grill using any of the aforementioned methods until the brie is melty.
I am submitting this to Souper Sunday, which is hosted by Deb over at Kahakai Kitchen.