Pancetta-Wrapped Figs w/ Balsamic Reduction

Oh yea, and stuffed with creamy cheese! A crispy, savory, and sweet heaven (mouthgasm).

Serves: however many figs you get / (2 or 3).

Ingredients

• Pancetta
• Figs
• Balsamic Reduction
• 3 oz balsamic vinegar
• 1 tsp palm sugar
• cracked black pepper (to taste)
• Goat cheese

Directions

1. Cut figs in half and stuff with the goat cheese.
2. Wrap in two pieces of very thinly sliced pancetta.
3. Put in a 180C (350F) oven for 15-20 minutes (until golden brown and crispy) turning once midway through
4. While waiting, prepare the balsamic reduction: 3oz balsamic vinegar, 1 tsp palm sugar, cracked black pepper all in a small pot and simmered until thick.
5. Drizzle over finished figs and enjoy!

Toasted Broccoli w/ Chili-Garlic Oil and Parmesan

Photo courtesy of pinchmysalt.com

This is a creative and tasty way to cook up some broccoli!

I found this recipe through some webcrawling and again, it was eaten before a photo could be snapped. So thanks to the original post, here is the recipe (with my additions in green).

Ingredients

• 1 bunch of broccoli
• 1/4 C. extra virgin olive oil
• 2 cloves garlic, smashed
• 1/4 1/2 tsp. crushed red pepper
• Juice of 1/2 lemon
• Kosher salt
• Fresh ground pepper
• 1/2 tsp. smoked paprika
• Fresh grated Parmigiano Reggiano

Directions

1. Preheat oven to 425F (220C).
2. Heat the oil and garlic in a small saucepan over low heat. Make sure the heat is low and that the garlic is not cooking too fast. Set timer for five minutes.
3. While garlic oil is heating, wash and cut your broccoli into pieces. I cut the flowerets into halves and/or quarters and leave a couple inches of stem attached to each piece.
4. After the oil and garlic has heated for five minutes (the garlic should be turning golden brown, not burning!), add the crushed chili if using, heat for an additional minute then turn off stove.
5. Strain chili-garlic oil into a large, heat-proof mixing bowl then add the broccoli.
6. Squeeze the juice of half a lemon into the bowl then add a pinch of coarse salt (keep in mind that the cheese will add more saltiness) and several grinds of black pepper and smoked paprika.
7. Toss everything together well with a big wooden spoon so that each piece of broccoli has a thin coating of oil. Drizzle with a little more oil if needed.
8. Using tongs, so that the excess oil drains off, remove the broccoli to a rimmed baking sheet and spread it out in a single layer.
9. Place broccoli in a preheated 425 degree oven for about 10 minutes. If your oven tends to be hot, check the broccoli earlier. If you like it to be extra tender, leave it in longer. At 10 minutes, the broccoli will have started to caramelize on the bottom and may even look a little burnt but don't worry, it will taste good!
10. While the broccoli is roasting, grate some fresh Parmesan cheese (I prefer parmigiano reggiano).
11. When the broccoli is done to your liking, immediately toss it with as much cheese as you desire and enjoy!

Source: pinchmysalt.com

Bruschetta

Toasted bread, slow roasted garlic paste, parmigiano-reggiano, diced tomato, diced onion, basil chiffonade and the secret ingredient: anchovy.

Serves 2-4.

Ingredients

• 2 Tomatoes, diced
• 1 medium Onion, chopped
• 6 Anchovy filets, chopped
• 1 bunch Basil, julienned
• 1 tsp. Olive oil
• Oregano Flatbread (or you could use plain flatbread and sprinkle oregano on it)
• 1 tsp. Roasted garlic paste (per flatbread slice)
• 1 tsp. Duckfat (per flatbread slice)
• Fresh Parmigiano-Reggiano, grated

Directions

1. In a large bowl, toss the tomato, onion, anchovy, basil, and olive oil. Set aside.
2. Toast flatbread slices (oven or toaster). 
3. Thinly spread the duckfat and garlic paste over the toasted flatbread slices. Spoon the bruschetta mix on the flatbreads and top with freshly grated parmigiano-reggiano. Enjoy!

It was a super tasty pre-Italian dinner snack :)

Chef: the bf.

Duck Fat Fries

-2 Points for health, but +4 for taste, and damn were they good. Toss some frozen fries in some of your fav seasonings (dried parsley, cayenne, smoked paprika, garlic, bacon salt, and pepper) and bake them in the oven. When they’re done, do a quick pan fry in some glorious duck fat and you won’t be disappointed. Unless you’re vegetarian. Lol.

Chef: the bf.

Note, those are some frozen Aussie meat pies in the background.

Light Birchermüesli

Greek yogurt in soymilk w/ oats, flax seed, and pumpkin seed with a bit of ginger marmalade on top.
<3 Bf