Mar 12, 2011

IHCC March Potluck

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!


IHCC

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.

Simple syrup:
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.

10 comments:

  1. I love the Giada recipes and this is a great one!

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  2. This is a wonderful recipe! I am bookmarking it!

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  3. I've always wanted to make this one but I can never find figs, or even fig jam. I think all the different textures would make this one a winner. Love it!

    I'm curious who you voted for in the next round? I remember that you liked Mexican food and wondered if you voted Bayless like me?

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  4. It looks like such a fresh and delicious appetizer--sorry it was too sweet for you, the combination is lovely. ;-)

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  5. It sounds and looks great, but i can imagine that it is to sweet.
    Maybe i'll have to try it sometime.

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  6. Kim-you bet I voted for Bayless! I was looking forward to some great Mexican food!


    I'm sure this was too sweet b/c I didn't follow the recipe for the jam portion. My mother-in-law's preserves are super sweet.

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  7. I agree with you that sometimes these combos can be too sweet. Figs are tough to find for many of us and even fig jam for that matter, but i've got some jam on hand. I didn't make this week's round up for Giada recipes and I can say that i simply cannot wait to find out who the next chef will be. I'm thinking Jamie. It will be interesting to be sure! Thanks for your kind comment today! Roz

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  8. ps: i'm placing your blog on my fave blog list! :-)

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  9. Oh yum! Anything with fig jam sounds wonderful!

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Thanks for stopping by! I appreciate your comments.