October 25, 2010

Fig and Walnut Tapenade

1 cup chopped dried Calimyrna figs (or one's you've dried yourself)
1/3 cup water
1/2 cup pitted Kalamata olives, chopped
2 T extra-virgin olive oil
1 T balsamic vinegar
1 T drained and rinsed capers, chopped
1 1/2 t chopped fresh thyme
1/2 cup toasted and chopped walnuts

Combine figs and water in a heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft. About 7 minutes. Transfer to bowl and add the rest of the ingredients.
Season to taste with salt and pepper if it needs it.

Serve with manchego or a soft goat cheese on crostini.

Recipe by Kim Schiffer. Recipe made by Ashley Mulligan in the hills of the Alpujarras, Spain.

October 20, 2010

"She Gets Around."

I'm in constant motion, and do get around. There’s my work, first and foremost, that takes me around, and then I fill in the blanks on the way. Why not? A London birthday party one weekend stretches into the next, with a sack of things to do and places to see in-between. An oyster card can take you anywhere in the city with a touch of "glass," so to speak, as long as you know where you're going...or not.  London is vast. But when I did figure it out, I felt like a queen.

My friend Lori's 50th was no small fete. Her husband Jason, one of London's fab food photographers, pulled out all the stops not only for his sweetie, but for his lovely daughter Rae's 16th as well. One hundred and fifty people graced tables on an off night at Leon. Jason (with family prep) did all the cooking—Turkish, inspired by a recent trip.