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Balsamic Fig Sauce

1 lb. Fresh figs (Black mission) chopped into pieces
1/3 cup Red wine
1 tbsp. Balsamic (common stuff not the big $$$) vinegar (or to taste)
1/8 tsp ground black pepper
pinch of salt
cup of water
a little sugar
Sprig of fresh thyme

In a small sauce pan, take a little bit of sugar, heat it – add the wine, vinegar and figs, then stir in the water and the rest - and let boil over a high heat. Reduce to simmer and cook partially covered until the fruit is broken down (20 to 30 minutes). Let cool slightly and press through a large holed sieve with a rubber spatula.

Caper Sauce

2 tbsp. fresh capers (drained)
4 tbsp. extra virgin olive oil
juice from half a lemon
a little garlic
a little water

finally chop capers
place in a saucer and bathe in lemon juice, slowly add the oil and garlic until it reaches a smooth consistency – add a little water to emulsify it.

some more later...

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