definitive, ultimate fig leather

fig dilemma.

the last two years, i've made fig jam (delicious, but there's only so much jam i and my associates can eat, and i usually end up with a fridge still full of last year's batch when the new season rolls around), and i wanted something portable and unusual (ie something i wouldn't buy) to preserve and enjoy this bounty. there are many, many recipes and techniques available on the net for making fruit leather, and even specifically fig leather, but none had sufficient detail. i have compiled my learnings for DEFINITIVE, ULTIMATE FIG LEATHER

• surprisingly easy but requires patience (about 6 hours' worth)
• don't underestimate the weather- pick a sufficiently cool (and preferably dry) day as the stove and oven will be on a while. also get a book or dvd to fill in the time, and a timer.
• the recipe below makes two 40cm x 30cm sheets; but if you can, double the recipe to make 4 trays and fill your whole oven because the amount of work is the same, and unlike jam, your whole proceeds may very well disappear in an afternoon
• the amount of sweetener is probably not very important; figs being very sweet as it is, i wonder if one could do without sweetener altogether
• an oven thermometer is very, very useful for this recipe. a dehydrator with a reliable temperature gauge would also do well

2-3kgs figs, rinsed

2-3Tbs lemon juice

0.25c agave syrup

3Tbs ground cinnamon, aniseed (optional)

halve or quarter figs; remove pithy top of stem. cook figs in large saucepan (8-10L) sealed with lid on low heat until some juice is released- about 10-15 minutes. remove lid, stir and cook on medium heat (gentle simmer), stirring every few minutes with a wooden spoon (so it doesn't stick) for the next 30-40 minutes. 

set oven to 50C. if oven only goes to 80C-100C, prop the door open 1-2cm with a wooden spoon or other item.

figs should be mushy. remove from heat for a minute, blend with a stabmixer in the saucepan until there are no bits of fruit; the seeds won't blend, and give a nice texture. stir in the lemon juice and agave nectar, and stir every minute over medium-low heat for a further 20-30 minutes until mixture is thick (ie the mixture doesn't slide back together immediately when a spoon is drawn in a line through the centre of the mixture).

spread half the mixture 0.5cm thick on a silicon baking sheet sprayed lightly with oil (or a cookie sheet covered with baking paper sprayed with oil). allow for 1-2cm border free from mixture; spread the rest on a second sheet. if using, sprinkle top with ground cinnamon and aniseed.

place on upper racks of oven for 3-4 hours until the leather is not too tacky or soft to the touch; there should be very little give. during this time, you may want to rotate the sheets front to back (my oven is hotter towards the door), and top and bottom trays (as heat rises and will dry the top tray more than the bottom). 

remove each sheet one at a time from oven temporarily. lightly spray a piece of baking paper (one for each sheet of leather) with oil and lay on each sheet of leather. lay a chopping board or other flat item on top, then flip the lot over and peel the silicon/baking paper bottom carefully off the leather. return the leather now on the baking paper to the oven for a further 30-45 minutes, or until the centre is not tacky to touch. switch the oven off and leave the door closed for 1-2 hours.

to store, cut with a sharp knife into stips and layer alternating with baking paper in an airtight container in the fridge.

killer baked beans

these are THE BEST beans in THE UNIVERSE. super delicious served with toast and a tangy green salad.

soak 2c navy beans in 1.5L water overnight.

the next day, drain, and refill with fresh water. boil for 10 minutes, then drain and place in slow cooker set to low.

2 stalks celery

2 carrots

5 spring onions or 1 brown onion

5 cloves garlic, minced or crushed

2tbs butter

2tbs olive oil

750ml tomato passata or tinned tomatoes

salt (smoked salish alder salt if you can- ps gewurzhaus is AMAZING)

natural smoke flavour if not using smoked salt

1tbs pepper

5tbs smoked paprika 

2tbs brown sugar

1tsp vinegar

chop celery, carrot and onion into small cubes. in a frying pan, gently fry the veg in butter and a little oil. after 3-5 minutes, add the garlic and fry for another 3 minutes. add to beans in slow cooker, stir to combine.

add the tomato and all seasonings (less rather than more, as you can always add some later), and half a cup of water. set to cook on high for 5 hours; don't let the beans dry out- gently stir in a little water if everything's getting sticky.

baking powder

i have three words for you: make your own!


2 cream of tartar:1 bicarb soda:1 cornstarch 


combine and store in airtight container. voila!


you can omit the cornstarch if using all the mixture immediately, but put a quarter less than the specified measurement of baking powder in your recipe to make up for the different ratio. 

gingerbread: fail

*sigh*


like a lot of other people, i was really excited and quickly disappointed by "babycakes" cookbook. great photos, crazy celebrity endorsement, fantastic-sounding recipes... which just don't work. maybe they work only if you have a $700 kitchenaid? or pamela anderson in the kitchen?


apologies for the snark. the point is that i (and a million others) with considerable baking experience have not been able to make these recipes (fully of expensive specialty ingredients) work.


anyway. the gingerbread was ok; turned out very wet (still liquid after +10 minutes on cooking time +extra 30 minutes), and needed to be baked in a dry frying pan or sandwich press prior to serving. serve with butter and honey.


don't get me started on the frosting. #^&$?%!!!!!!!!!


*end grumps*

cynara scolymus

"...scale by scale,

we strip off

the delicacy

and eat

the peaceful mush

of its green heart..."

"we taste of that sweetness,

dismembering scale after scale.
we eat of a halcyon paste:
it is green at the artichoke"

"leaf by leaf
we unsheathe
its delights
and eat
the peaceable flesh
of its green heart"

part of pablo neruda's "ode to an artichoke", translated in different ways

trim stalks to 1cm beneath the bulb. boil upright in salted water for approx 30 minutes, or until heart is tender (you may need to re-boil to achieve this without overcooking them the first time). serve with vinaigrette or bechamel.


mona caron's amazing mural in san fransisco

loulou wins mushrooms!

these wontons ROCK! 

visit www.fungi.net for more mushroomy information