The final potluck featuring Giada
On March 28th a new chef will be featured.
Who will that be?
Go to I Heart Cooking Clubs to find out!
For this last potluck, I made Pecorino Romano with Apples and Fig Jam.
Last minute deal. I chose this recipe because all I needed was bread and an apple. Already had Pecorino Romano for something else and the rest I improvised.
Instead of making Giada's fig jam with dried figs, I used some of my mother-in-law's fig preserves. Which was too sweet, but that's all on me. Instead of hazlenuts, I sprinkled chopped pecans over the jam.
This recipe can be found in Giada's Kitchen: New Italian Favorites or at Foodnetwork.com
Pecorino Romano with Apples and Fig Jam
from Giada De Laurentiis
6 dried figs, halved
1/2 cup simple syrup, recipe follows
2 tablespoons brandy
1/4 cup chopped toasted hazelnuts
24 baguette slices
Olive oil, for drizzling
1/2 cup grated Pecorino Romano
1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices
1/4 pound chunk Pecorino Romano, for shaving 24 pieces
Preheat the oven to 375 degrees F.
Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside.
Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes.
Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.
1/2 cup water
1 cup sugar
In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.