Friday, August 27, 2010

Insert fanfare music here!

Y'all! It's here! My first show! And while the show is called "The Geeky Gourmet", you're going to find out why I am the Giggly Gourmet. There are a lot of giggles. But beyond that, there is good information and a show that I'm really proud of. Howie did an amazing job co-hosting and producing this. It is the first one, so there are always some glitches. The good news is that it only gets better from here.

I really hope you all enjoy this and of course I welcome constructive critiques, comments, and questions.

Show #1- Figs!

The show is split into 4 segments, basically so it makes it easier to download and/or e-mail.

Below are some of the recipes I talked about on the show. There will be more of them posted later this week. Some just need a little more testing before I feel comfortable enough to share them.

Fig Tart
10-inch pastry crust:
1 stick (1/2 cup) unsalted butter, cold and cut into cubes
1 1/3 cup all purpose flour
1/2 tsp kosher salt
3-4 Tbsp cold water

In a bowl, combine the flour and salt. Cut the butter into the flour mixture until the particles are pea sized. Sprinkle in the water a little at a time moving the flour with your hands to try and work the mixture into a ball. If it's a little sticky, add a bit more flour. Wrap it in plastic and you'll want to refrigerate the dough ball for about an hour. After it's chilled, place the dough on a floured board and roll it out into a 12-inch circle. Place the dough in a 10-inch tart or pie pan and press it in gently so it clings to the sides. Trim any dough hanging off the sides of the baking pan and patch any holes or cracks with dough scraps. Using a fork, perforate the dough all over. This will help the air escape so the crust doesn't puff up. Pre-bake the crust in a 350 degree oven for about 15 minutes or just until it is very lightly browned. Cool completely before filling.

Tart Filling:
1 stick unsalted butter, melted
2 eggs
1 cup light brown sugar
1/2 cup all purpose flour
2 tsp candied lemon peel, minced (or 1 tsp fresh lemon zest)
1 tsp vanilla extract
pinch of salt
12-15 fresh figs, quartered

Combine all ingredients except for the figs. Pour the filling into the cooled tart shell. Arrange the figs on top of the filling in an even, single layer. I chose to arrange them in a circular fashion. Bake the completed tart for about 20 minutes in a 350 degree oven. The middle may be slightly gooey.

Cool completely, cut, and serve!

Figs "Foster"
1 cup light brown sugar
1/2 tsp ground nutmeg
1/2 tsp cardamom (optional)
1/4 cup unsalted butter
1/3 cup dark rum
10 figs, halved
vanilla or brown sugar ice cream

Combine the butter, spices, and brown sugar in a skillet. Cook over medium heat until the sugar dissolves. Carefully place the figs in the pan and cook for about 3 minutes. Then, add the rum and continue cooking the mixture until the rum is hot. VERY CAREFULLY set the rum aflame with a long stick lighter or long match. If you have a gas stove, you can gently tilt the pan to catch the flame that way, as well. When the flame subsides, lift the figs out of the pan and divide them evenly among portions of ice cream. Spoon the warm sauce over the figs and ice cream.dd

Serve immediately.

**The step in the recipe where you set it on fire is completely optional. I still recommend adding the rum for flavor, though. If you don't want to use rum, you can add about 1/3 cup of apple juice to thin the sauce.

Recipes coming soon:
Late Summer Salad with Roasted Figs
Thumbprint cookies with fig "jam"
Kelly's Fig preserves

Again, if you have any questions you can e-mail me (, leave a comment here, or find us on our Facebook page.

<3 Elle

Edit: I have a list of people I'd like to thank that I may have missed on the show (I know this isn't the Oscar's and I'm not Sally Field, but regardless...):

My parents for putting up with my nonsense, letting me ruin the kitchen, being my tech support, and being my guinea pigs.

My Aunts L and S for being wonderful foodies and full of ideas.

My Charlie for putting crazy ideas in my head, wanting me to cook, eating my food whether it's good or not, and for coming up with crazy food combinations that actually work.

Justin for his awesome artistic abilities and creating such a great logo.

My slores for keeping me calm and level headed when I get nervous about trying new things.

Howie for making me start this blog again, being my fantastic co-host, having enough faith in me to pull this show off, and for doing a rock awesome job editing and producing.

Publix of Anderson, SC for having figs and always being so nice!

And all of you! The people reading this now, listening to the show, and spreading the word. Thank you so much!

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