Nine Things I Learned at the BlogHer Food '10 Conference

I recently returned from BlogHer Food '10 where, as expected, I met fabulous new friends, connected with fabulous old friends, and ate fabulous food. A few unexpected things happened too.

Here are nine things I learned at BlogHer Food '10:

1. While attending an informative session on food styling, an attendee asked, "What can I do to make brown, gloppy food like beef stew look good?" The panelists' collective reply: Nothing. After the laughter subsided, Tami Hardeman of Running With Tweezers offered this advice: Surround ugly food with pretty props: a colorful bowl, a funky spoon, or a textured napkin. Never underestimate the power of sprinkled parsley.


Dorie Greenspan, Susan Russo, and Elise Bauer

2. Next time you're creatively stymied, stop everything and go for a walk. That's what baking goddess Dorie Greenspan does when she needs to spark her creativity. "It works every time!" she told me.

3. David Leite of Leite's Culinaria told us it's OK to say "no." Working for free or for minimal payment isn't furthering bloggers' careers. Say "no," and most times, they'll come back with a better offer.


Susan Russo, Ree Drummond, and Garrett McCord

4. The dazzlingly down-to-earth Pioneer Woman, Ree Drummond, reminded her audience that you can't be everything to everybody. Choose the media that best suits your talents: Are you a word wizard? Write. Do you come alive in front of the camera? Do video. Do you have great interviewing skills? Hello, podcasts.

5. The talented and beautiful Anupy Singla, author of The Indian Slow Cooker, understands that many home cooks are intimidated by Indian spices and cooking. So she created spice packets, small bundles of 5 essential Indian spices, that will get anyone cooking Indian. Demystify something for people, and they will love you. They'll also buy your book.

6. Diane of the darling White on Rice couple told bloggers that "Great food photography isn't about fancy gear; it's about light." She encouraged us to walk around our homes to find the best sources of natural light for food photography, even if it's in the bedroom, or --  GASP! -- the bathroom.

7. Smile. Say hello. To everyone. Wear comfortable shoes. Know when to walk away from the Scharffen Berger table.


Lunching with Ben Rhau, Tara Dahill, Cheryl Sternman Rule, and Katie Goodman.

8. Katie Goodman of Good Life Eats, who has a mega-watt smile, taught me to always carry a WISP, a single use mini toothbrush, in my purse. When you're on a panel after lunch, like I was, you want people to remember what you said, not what you ate.

9. The food gods appreciate irony. While at BlogHer Food '10, I received a call from my doctor informing me that I tested positive for celiac disease. Not only can I no longer eat pasta and pizza, but I also have to change my Twitter bio, which currently reads, "I eat gluten."


Here are more posts about BlogHer Food '10 you might enjoy:
Revelations: Fed Up With Lunch
Guide to Conference Etiquette: 5 Second Rule
BlogHer Food: The Love Fest: Will Write for Food
Memorable Moments from BlogHer Food '10: Panini Happy
Defining Success: Dine and Dish
BlogHer Food 2010 in San Francisco: The Italian Dish
Want more? Check out Liveblog at BlogHer.com.

BlogHer 08 Conference and Some Awards

Last weekend, I had the pleasure of meeting several food bloggers while attending the BlogHer conference in San Fransisco. The conversation was engaging, the food delicious, and the weather freezing. I seriously considered buying a winter coat at Macy's Pre- Winter sale, but then I'd never wear it again in San Diego. I now understand why Mark Twain said, "The coldest winter I ever spent was a summer in San Fransisco."

I missed the food bloggers' dinner with Elise from Simply Recipes on Friday night, but I did run into her on Saturday. Quite literally -- I tripped over an AV cord and flew into her arms -- she has remarkably fast reflexes for a food blogger. She also gave a terrific talk on building blog traffic where Kalyn of Kalyn's Kitchen snapped this pic.

I also got to meet the following fantastic food bloggers at the conference:

• Andrea from Andrea's Recipes
• Genie from The Inadvertent Gardener
• Janice from Meal Makeover Moms
• Jennifer from Jennifer Jeffrey
• Kathy from Panini Happy
  
• Lydia from The Perfect Pantry
  
• Sara from Ms. Adventures in Italy (I had a great time with Sara over coffee while she was in San Diego a couple of weeks ago.)
  
• Shuna from Eggbeater

I only wish I could have gotten to talk to some of them more. Hey, I know, we should do it again next weekend (How about San Diego this time? No winter coats are needed.).

Saturday night we attended a cocktail party at Macy's where we talked to several interesting bloggers, namely Michelle of Scribbit. That was one of the highlights of my weekend. She is even warmer and funnier in person than she is on her blog, and that's saying something.



On Sunday several San Fransisco food bloggers joined us for a lovely get-together organized by Amy and Kalyn. Pictured from left to right are me, Simona from Briciole, Anna from Cookie Madness, Christine from Christine Cooks, Amy from Cooking with Amy, Biggie from Lunch in a Box, Kalyn from Kalyn's Kitchen (who has more pics on her site), and Claire from Cookthink.

Others who joined us but are not pictured include:

• Chuck from Sunday Nite Dinner and Food Gawker
• Ed from Is it EDible
• Gudren from Kitchen Gadget Girl
• Gutenberg and Chubby from Bunrabs
• Jen from Life Begins at 30 and the Eat Local Challenge
• Kristin from Offbeat Eating
• Lynda from TasteFood
• Sam from Becks and Posh
• Sean from Hedonia

And now it's awards time!

Dear Alka from Sidhi Rasoi has honored me with the Blogging with a Purpose Award. This is a special award that I take great pleasure in passing on to the following deserving bloggers:

1. Mary Ann of Finding La Dolce Vita who bestows kindness upon as many people as possible.
2. Karina of Karina's Kitchen for making gluten-free eating doable and delicious.
3. Peter of Kalofagas for deliciously coaxing out the Greek in all of us.
   
4. Simona of Briciole for generously sharing her Italian language and culinary skills.
5. Susan of Wild Yeast for teaching us how to bake darned good bread.

One of the most delicious awards you can receive is the Yummy Blog Award, and lovely Burcu of Almost Turkish Recipes has flattered me with it. Here are some blogs I have already said are yummy, and here are a couple more:

1. Jaime of Good Eats 'n Sweet Treats for her super close-up shots of super yummy treats.
   
2. Marianna of Swirl and Scramble for her alluring desserts.
   

Judy of Judy's Gross Eats has flattered me with the E Award. Thank you, my dear. Please see the 15 fabulous bloggers I have already nominated for the E Award. And here are a couple more for good measure:

1. Everything about Joey's blog 80 Breakfasts is excellent.
2. Peter of Souvlaki for the Soul, whose photos are mouth-wateringly irresistible.



Two of the sweetest bloggers I know, Ames of Yay! Pie and Pip of Zenzerro and Cannella have made my day a whole lot brighter by sending me the I Love You This Much Award. Now I'm awarding it to all of you!




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Peach and Blueberry Galette and Facing Addiction

This past weekend I hung out with some remarkably talented bloggers at the BlogHer conference in San Fransisco.

I was gone for two whole days, Saturday and Sunday. Monday, when I got home, I went to two supermarkets, Costco, and a farmers' market. When I pulled into my parking space and opened my back door, I realized that I needed a cart to bring all my groceries up. Suddenly it hit me, like a ton of bananas. I stood staring at my back seat and open trunk, every inch covered with bags. "Wow, that's a lot of food," I mumbled to myself. I had just gone shopping before we left, and it's only Jeff and me.

I couldn't move. Standing alone in my parking garage with the car doors open, I was ready to admit it: "My name is Susan, and I'm a food shopaholic."

Ignoring reality, I got all the groceries upstairs and consoled myself the only way I know how. I started cooking.

With two pounds of fresh fragrant yellow peaches and three pints of plump, juicy blueberries beckoning me, I called up my San Diego girlfriend, Miss C, to see if she wanted to hang out for a while. (She never says no.) You remember her, don't you? Our friendship had gotten off to a rocky start, but then my mom helped smooth things over between us. And now? We're real tight.

My girl Miss C. and I got right down to business and whipped up a remarkably easy and flavorful cornmeal dough from Cooking Light for a galette. I used coarse cornmeal so each bite has a wonderfully crunchy texture and rich corn flavor. It's light and flaky, not too rich and not too sweet -- the perfect vessel for a cinnamon and vanilla laced peach and blueberry fruit filling.

I thought I would bring it to my first FSA (Food Shopaholics Anonymous) meeting. So far, only Miss C. and I are signed up, but I am sure there are lots of you out there. You know who you are.



Peach and Blueberry Galette
Serves 8
Print recipe only here.

Dough:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup fat-free buttermilk

Fruit Filling:
2 1/2 cups fresh blueberries
3 cups thinly sliced peaches (about 3 large)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon fresh minced ginger
3 tablespoons cornstarch

1 egg white
2 tablespoons fat-free milk
1 tablespoon turbinado sugar

To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes.

Center a rack in the oven and preheat to 350 degrees F.

To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)

Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm. Optional garnishes include vanilla ice cream, a dollop of creme fraiche, or freshly whipped cream.

Speaking of berries, they are the featured theme for this month's Sugar High Friday hosted by me. Want to participate? Great! Send me a berry-licious dessert by August 3rd, and check out the details here.





You might also like:


Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust





Fresh Blackberry, Oatmeal, and Cashew Cake





Fresh Pineapple, Banana, and Pistachio Cake with Rum Icing





Here are more stone fruit and berry recipes:

• Bron's Nectarine and Bluebery Tarts
• Serious Eats' Blackerry Ginger Sorbet with Grilled Peaches
  
• Six by 10 Tiny Kitchen's Blueberry Nectarine Pie
  
• We Are Never Full's Nectarine Tart with Blackberries

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Not One, But Two Fresh Fig Cake Recipes

Brown turkey figs grown in San Diego County.

This past weekend at the BlogHer Conference, I was on a panel entitled, "The Meaning of Identity and The Value of Voice in a Crowded Foodblogging World." I shared the stage with three lovely and talented food bloggers: Dianne of Will Write For Food, Garrett of Vanilla Garlic, and Ree of Pioneer Woman.

When asked to identify "voice," we all agreed: Voice is an expression of you -- your personality, your beliefs, your attitudes, your quirks, etc. My post today is a perfect illustration of that.

Every time I get dressed to go out, I try on at least two, sometimes three different outfits. Even if the first outfit is ideal for the occasion, I feel compelled to try on at least one another. What if I don't like the way that dress looks when I put it on? What if I'm cold in a sleeveless top? What if? What if? What if?

Maybe it's a touch of OCD. Maybe it's because I'm a closet What Not To Wear addict. Maybe it's just because I'm indecisive. I don't know. I don't care. After 30- some- odd years, I've decided to just go with it. (Fortunately, Jeff has too.)

Apparently, I have the same problem with fresh fig cake recipes. I was all set to post on one fresh fig cake when I got this incurable itch to make another. What if it's sweeter? What if it's better with some fresh rosemary? What if? What if? What if?

So I tried on a second recipe. My verdict? There's both delicious (and stylish). That's the beauty of blogging. I don't have to choose. I can wear both.


Fresh fig cake #1: Dorie's Fig Cake For Fall.

Though both cakes are made with fresh figs, they're not at all like one another. The first, a fig and polenta cake, slightly adapted from Dorie Greenspan's Fig Cake for Fall recipe, is rustic and boozy. It's the kind of the cake that's ideal for sharing with good friends and good wine on a lazy weekend afternoon.


Fresh fig cake #2: My Fresh Fig, Walnut, and Rosemary Upside-Down Cake.

The second is my Fresh Fig, Walnut, and Rosemary Upside-Down Cake, which I adapted from my grandmother's famous pineapple upside-down cake recipe. I've got to tell you, I'm smitten with this cake. The lush, ripe figs become encased in a buttery brown sugar crust, while the savory rosemary and tangy lemon balance the cake's sweetness perfectly.

I won't tell you which fresh fig cake you should make because that would be presumptuous. So, I'll tell you this instead: Make both. OK, so maybe that is presumptuous, but it's better than saying, "I couldn't make up my mind."

Fresh Fig, Walnut, and Rosemary Upside-Down Cake
Makes 8 servings
Print recipe only here.

1/2 cup butter (8 tablespoons)
1 cup brown sugar
10 fresh, ripe figs of your choice, tips removed, halved
2 teaspoons fresh rosemary, finely chopped, divided
2-3 tablespoons walnut pieces, or as many as needed
1 cup flour, sifted*
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
4 tablespoons lemon juice
zest of 2 lemons
1 teaspoon pure vanilla extract

1. Position a rack in the center of the oven, and preheat to 350 degrees F.

2. Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side down, and sprinkle with 1 teaspoon of the rosemary. Fill in the nooks and crannies with walnut pieces.

3. In a medium bowl, combine sifted flour, baking powder and salt, and stir.

4. Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

5. In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and remaining 1 teaspoon rosemary, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

6. Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.

*Note: Sifting the flour creates a lighter cake.


Don't forget to drizzle each slice of Dorie's fig cake with some spiced wine sauce.

Dorie Greenspan's A Fig Cake for Fall
Makes 8-10 servings
Print recipe only here.

This is Dorie Greenspan's recipe for A Fig Cake for Fall from her book, Baking: From My Home to Yours. Since I adapted it ever so slightly, I merely added the changes in parentheses where applicable.

3/4 cup ruby port (I used Muscato)
1 cup honey, divided
2 thin slices lemon
1/4 teaspoon cinnamon (my addition)
16-20 fresh figs, stemmed and halved (I used Calimyrna)
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal, preferably medium grind
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
grated zest 1/2 lemon (I used 1 whole lemon)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 6 pieces, at room temperature
3 large eggs, preferably at room temperature
1 teaspoon pure vanilla extract

1. Stir the port and 1/2 cup honey together in small saucepan. Add lemon slices and bring to a boil over medium heat. Lower the heat. Add figs, cover, and cook 4-6 minutes, or until figs are soft but not falling apart. Using a slotted spoon, transfer figs to a bowl. Raise the heat to medium and cook the liquid for 15 minutes, or until slightly thickened; the syrup should coat a metal spoon. Remove from heat and let cool.

2. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment.

3. Whisk flour, cornmeal, baking powder, and salt.

4. In a separate bowl, add sugar and lemon zest; rub together with your fingertips until the sugar is moist. Add butter. Using a hand mixer, beat the butter and sugar at medium speed until creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in remaining 1/2 cup honey, and the vanilla extract; beat for 2 minutes. Reduce mixer speed to low, add dry ingredients, and mix until just incorporated. The batter will be fairly thick. Scrape the batter into the prepared pan and jiggle the pan from side to side to even out the batter. Scatter poached figs over the top.

5. Bake for 55-60 minutes, or until the cake is puffed and golden brown and a knife inserted into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan. Cool the cake slightly before serving. Serve warm or at room temperature. Drizzle slices with wine sauce.


Here are more delicious fig dessert recipes you might enjoy:
Dessert Risotto with Wine Poached Figs recipe at Food Blogga
Fresh Fig Tart recipe at Macheesmo
Gingered Flavored Fig Tartlets recipe at La Tartine Gourmande
Fresh Fig Sorbet recipe at Ms. Adventures in Italy

Holiday Orange, Date, and Pecan Bread, (Plus Some Tags and a Meme)

I have been tagged by the lovely Val of More than Burnt Toast to bake bread and help raise awareness of an international charity called Breadline Africa, which Jeanne of Cooksister has brought to the attention of food bloggers.

According to Jeanne, "Blogger Bake-off was launched by Breadline Africa on Blog Action Day. The slogan is bake bread, give dough and the aim is to raise $1 million in funds to help alleviate poverty in Africa. Their plan is to convert shipping containers into locations for food production and distribution in Africa. It is hoped that these sustainable community kitchens will not only provide food such as bread and soup to those in need, but also opportunities for skills development within poor communities."

Click here to find out how to get involved.

Bloggers can download the Blogger Bake-off widget and tag five other bloggers to do the same. There is no obligation to donate money; even mentioning it on your blog will help create awareness. Here are the 5 bloggers I'm tagging. It's great if you are able to participate, but no problem if you're not.

1. Rosa of Rosa's Yummy Yums
2. Stacey of Stacey Snacks
3. Susan of Farm Girl Fare
4. Susan of Wild Yeast
5. Tanna of My Kitchen in Half Cups



Now for the bread. I am in love with succulent fresh Medjool dates, which are currently in season. Underneath their iridescent, crinkly skins is soft, sticky flesh that tastes like a mix of rich caramel, wild honey, and sweet cinnamon.

This moist, dense quick bread is chock full of dates and pecans and is laced with orange zest and a medley of spices -- a special bread for a special cause.

Did I mention it's low-fat? So if you have guests staying over for the holidays, it would be a deliciously light breakfast bread to serve the morning after a big turkey dinner.



Orange, Date, and Pecan Bread
Makes 4 mini loaves
Print recipe only here.

1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs plus 4 egg whites
1 1/2 cups low-fat buttermilk
1/4 cup canola oil
1/2 cup orange juice
2 teaspoons orange zest
1 cup pitted, coarsely chopped Medjool dates
1/2 cup pecans

Position a rack in the center of the oven and preheat to 350 degrees F. Coat 4 (5 X 3- inch) mini-loaf pans/tins with cooking spray. Adjust the number of pans accordingly based on the size you use. Just remember, with smaller pans, baking time will be shorter; with a larger loaf pan,baking time will be longer, by about 15 minutes.

In a medium size bowl, whisk the flours, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves together.

In a large bowl, whisk eggs, buttermilk, oil, orange juice, and orange zest.

Add the wet ingredients to the dry ingredients, and using a rubber spatula, mix until just incorporated. Fold in the dates and pecans. Divide the batter evenly among the pans.

Since breads bake more quickly using small pans, bake for 25-30 minutes, or until the cakes are a deep golden brown and a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack; let cool for 10 minutes, then unmold and place on a rack to cool to room temperature.



Like that nifty coffee mug? I received it at the BlogHer conference this past summer, courtesy of Elise of Simply Recipes. I'm sure you have all used it before, but just in case, Foodblogsearch.com is a wonderful tool. It archives recipes from over 2,600 blogs. So check it out!

I'm sending my bread to Lore of Culinarty who is looking for your original holiday inspired recipes for this month's Original Recipes round-up.

I want to give a shout out to Food Hunter of Food Hunter's Guide to Cuisine who honored me with an I Love You This Much Award. I'm passing the love on to all of you!

Val also flattered me with this Kreative Blogger Award. Thank you, my dear!

Here are 5 more Kreative bloggers whom I admire for their creativity.

1. Aran of Cannelle et Vanille
2. Jude from Apples Pies, Patis, and Pates
3. Kate from Kate in the Kitchen
4. Kathy from Panini Happy
5. Oakley from lemonbasil

Now you five know what to do!

Last one! I have been tagged by Mark of No Special Effects to do the Commenter's Meme. Here's how it works.

List your last 10 commenters, (I wrote this post a couple of days ago, so I named the last 10 at that time), then answer the questions below:

1. deborah of Taste and Tell
2. maryann of Finding La Dolce Vita
3. meeta of What's for Lunch, Honey?
4. eatmedelicious
5. maris of Mad About Martha
6. mark of No Special Effects (I guess he's exempt since he tagged me for this!)
7. lisa of Jersey Girl Cooks
8. sarah of What Smells So Good?
9. chris of Melecotte
10. abby of Confabulation in the Kitchen

Questions:

1. What is your favorite post from number 3's blog? I loved the post about her son, Soeren's, wish for a tree with all of his favorite berries on it.

2. Has number 10 taken any pictures that have moved you? Who wouldn't be moved by her sweet newborn, Cash?

3. Does #6 respond to comments on his/her blog? Yes, and he does a great job!

4. Which part of blogland is number 2 from? New York.

5. If you could give one piece of advice to number 7 what would it be? Keep on doing what you're doing.

6. Have you every tried something from number 9's blog? I haven't made an exact recipe, but I was inspired by her fig posts this past fall and made a couple of similar dishes.

7. Has number 1 blogged something that inspired you? Yeah, I'm smitten with her Chocolate Mint Cupcakes. How cute would these be for St. Patrick's Day?

8. How often do you comment on number 4's blog? I'm not sure. So maybe I should do more!

9. Do you wait for number 8 to post excitedly? With the holiday baking season upon us, yes! Sarah is an amazing baker and contributed several wonderful cookies including Soetkoekies to my Eat Christmas Cookies Event last year.

10. How did number 5's blog change your life? Um, I just met her, so we're not that deep into the relationship yet.

11. Do you know any of the 10 bloggers in person? No, unfortunately.

12. Do any of your 10 bloggers know each other in person? Um, I don't know.

13. Out of the 10, which updates more frequently? I think Chris of Melecotte. And she works full time in a middle school. How much does she rock?

14. Which of the 10 keep you laughing? Mark. Come on, you know you're funny.

15. Which of the 10 has made you cry (good or bad tears)? Maryann. Her family posts always warm my heart.

Whew! Now if you 10 feel like playing along, you know the rules. If not, no worries.

Sexy California Figs: A Recipe for Fresh Fig, Ricotta, and Honey Breakfast Crostini

A ripe Calimyrna fig grown in San Diego County.

You might think that these figs are the product of a Photoshop trick I learned at the BlogHer Conference this weekend. Nope. These photos, however sexy, are all natural -- the glistening flesh you see is what makes a fresh fig so luscious (and so perishable).

A ripe fig is a sensual fruit: its soft, delicate skin often splits with ripeness, emitting a fruity perfume and sweet, honeyed nectar.

Fresh fig season is heart-breakingly short (from August through October). That's why I buy a basket or two every weekend at my farmers' market. Though delicious eaten out-of-hand, fresh figs are a lovely addition to salads, sandwiches, pastas, breads, and, of course, desserts.


Brown turkey figs grown in San Diego County.

Fresh figs are not featured frequently enough in breakfast recipes, so today I'm sharing my recipe for Fresh Fig, Ricotta, and Honey Breakfast Crostini. The beauty of these breakfast crostini is that they're wonderfully easy to make, yet make breakfast seem, well, sexy. Try one on, and see what your partner thinks.



Fresh Fig, Ricotta, and Honey Breakfast Crostini
This isn't so much a detailed recipe as it is a guide. Adjust amounts to suit your taste.
Makes 10-12 slices
Print recipe only here.

1 large loaf crusty bread, such as French country or ciabatta (cut into 10-12 slices)
1 (8-ounce) container fresh whole milk ricotta cheese
8-12 medium fresh figs, any variety, stemmed and sliced
1/2 cup dry roasted, unsalted pistachios
the zest of 1 large lemon
1 small bottle quality honey

1. Preheat broiler. Place bread slices in a single layer on a large baking sheet. Broil for 3 minutes, or until lightly toasted and golden brown.

2. Spread 1-2 tablespoons ricotta cheese on a toasted bread slice. Top with 6-7 fresh fig slices, a few pistachios and some lemon zest. Drizzle with desired amount of honey. Repeat with remaining slices. Serve immediately.

You might enjoy more of my fresh fig recipes:
Dessert Risotto with Wine-Poached Figs
Fresh Fig and Fennel Pizza
Fresh Fig, Arugula, and Mascarpone Bruschetta

These fabulous fig recipes would also brighten any breakfast:
Quick Refrigerator Fig Jam recipe at A Mingling of Tastes
Ricotta Pancakes with Figs recipe at Serious Eats
Fresh Fig and Rose Smoothie recipe at Chocolate and Zucchini
Fresh Fig Muffin recipe at Lulu at Home
Fig Financiers recipe at Novice Baker
Learn more about California figs at the California Fresh Fig Growers Association

Who Has Time to Do Preserving? I've Gotta Pack.

An oversized red bell pepper from the La Jolla Farmers Market.

This post was going to be about the joys of preserving late summer's produce for winter, especially red bell peppers. I had planned on extolling the virtues of making your own roasted peppers -- tastier, healthier, cheaper -- rather than buying them. That's not gonna happen.



In less than 20 hours, I'll be on a plane to San Fransisco for the BlogHer Food '09 Conference, where I'll be on the panel, The Meaning of Identity and The Value of Voice in a Crowded Food Blogging World, with Ree Drummond, Garrett McCord and Dianne Jacob. And before I leave, I have a few things to do, including:

• Finish a chapter in my upcoming book.
• Edit an upcoming piece for SDNN.com about a local farmers market.
• Pack for the trip.
• Freak out that I have NOTHING to wear for the trip and debate going shopping. Again.
• Conduct an interview about how to cook tri-tip BBQ.
• Try not to get sucked into the abyss, otherwise known as Twitter.
• Make a batch of biscotti that I promised to a friend. What was I thinking?
• Have a mini-meltdown that I'll never get all of these things done in time and blame it on Twitter.
• Throw a half dozen protein bars in my carry on, so I can virtuously deny those peanut butter crackers and chocolate chip cookies the flights attendants will heave upon me.
• Call Jeff and complain that I have NOTHING to wear this weekend.
• Drink coffee. How else am I gonna get all this stuff done?
• Hope that my Good Bite video for Quaker Oats is all set cause I had a good hair day when I taped it.
• Watch the latest episode of Mad Men with Jeff tonight while sipping a gin and tonic with extra lime, because, after a day like this, I've earned it.
• Lie in bed unable to fall asleep because I'm still fretting about having NOTHING to wear this weekend.
• Wonder if they sell any good cocktail dresses in the San Diego airport.

Oh, and you should definitely make this soup. You'll love it.



Fennel Spiked Roasted Red Bell Pepper Soup
Makes 4 servings
Print recipe only here.

1 large yellow onion, cut into chunks
2 teaspoons olive oil
1 teaspoon coriander seeds
2 teaspoons fennel seeds, reserving a few for garnish
6 large roasted red bell peppers, diced
1 cup low-sodium vegetable broth
1 (28-oz) can diced or crushed tomatoes with juices
1 teaspoon crushed red pepper flakes
a generous sprinkling of salt
extra virgin olive oil for drizzling

1. In a large pot over medium-high heat, warm olive oil. Add onions, and cook for 5-7 minutes, or until lightly browned.

2. Meanwhile, in a small skillet over medium heat, add coriander and fennel seeds. Toast until aromatic, 1-2 minutes. Remove from heat.

3. Add diced roasted peppers to the onions and stir. Add broth and tomatoes, and bring to a boil. Lower to a simmer. Add crushed red pepper flakes, toasted coriander and fennel seeds, and salt. Stir well. Cook for 8-10 minutes. Turn off heat and cool for 5-10 minutes.

4. Puree soup in two batches until smooth, and return to the pot over medium-low until thoroughly heated. Taste it; adjust seasonings accordingly. If desired, add more broth for a soupier consistency. Garnish each serving with some toasted fennel seeds and a drizzle of extra virgin olive oil.

Here's how to make roasted red peppers. Of course, for a quicker version, you can substitute jarred roasted peppers.

1. Preheat a grill to high. Place peppers on the grill, rotating several times, until fully blackened (about 20 minutes).
2. Place grilled peppers inside a paper bag and close the top tightly. Place the bag inside a large bowl (to catch any juices that spill out), for about 10 minutes. The steam will help the skins peel off more easily.
3. Remove one pepper at a time. Place on a cutting board, and split open. Remove the stem and the seeds.
4. Using a piece of paper towel, rub the skins off. If you have trouble removing them, then steam them a bit longer; otherwise, they should come off easily.

Note: If you don't have a grill, then you can roast or broil the peppers in the oven. You can even place them directly on the burner of a gas stove. Click here for more about roasting red peppers.

You might also like my:
Grilled Eggplant with Roasted Red Pepper Tapenade
Creamy Corn and Zucchini Soup
Healthy Chili
Red Lentil Mulligatawny with Apple-Celery Salsa

You might also like these red pepper soups:
Roasted Red Pepper, Lentil & Spinach Soup at Albion Cooks
Pepper Soup at eCurry
Quick and Easy Roasted Bell Pepper Soup at Farmgirl Fare

My Book, Recipes Every Man Should Know, Is Available for Pre-Sale on Amazon!

I just returned from the amazing BlogHer Food '10 conference in San Francisco. I am thrilled and humbled to tell you that my little black book, Recipes Every Man Should Know, co-authored with Brett Cohen, was the first book to sell out at their authors' table! (Insert sounds of horn-tooting by me.)

Would you like a copy of Recipes Every Man Should Know or a copy for a hungry guy in your life? It's available for pre-sale on Amazon right now, and it's only $9.95!

Why should men cook?

1. Women think men who cook are sexy.
2. It involves fire, sharp instruments, and meat.
3. Women think men who cook are sexy, and it involves fire, sharp instruments, and meat.

Need more reasons?

4. It's cheaper than eating out all the time, which means more money for other stuff.
5. It's healthier, which is also sexy.
6. If you cook for your friends, they'll buy you drinks.

That's why you've got to have a copy of Recipes Every Man Should Know. This little black book is packed with easy, delicious recipes that will impress family, friends, and, most importantly, the ladies.


It's never too early to get him started in the kitchen.

Not sure which pots and pans to use? We tell you. Don't know the difference between dicing and slicing? We explain. Not sure how many pints are in a quart? Two. No matter the occasion, we've got recipes that won't fail you:

• Tailgating? Jumbalaya and Beef-and-Beer Chile
• Throwing a party? Beer Margaritas and BuffaloWings
• Dinner alone? Perfect Panfried Pork Chops
• Romantic dinner for her? Creamy Shrimp Fettucine 
• Sunday breakfast with the kids? Better-Than-IHOP Chocolate Chip Pancakes

We've even got recipes for "The Hangover Cure," (yes, it works), The Perfect Burger, No-Bake Cheesecake, and more! All this goodness fits snugly in your back pocket, so you don't even need a grocery list. What more could you ask for?

Want to buy a copy for yourself or for a guy in your life? It makes a great Christmas gift or stocking stuffer for only $9.95! Order your copy of Recipes Every Man Should Know through Irreference.com or through Amazon.com today!

Photo Credits: Creative Commons, Flickr: Australian War Memorial Collection and Hadassah Williams.