Emily never fails to amaze me with her posts, she is so creative and ready to make everything homemade, she’s our own Philadelphia version of Martha Stewart with a little Donna Reed thrown in for good measure! Of course I’m really showing my age now, and most of you will have to click on the link to find out just who Donna Reed was, but trust me that’s our girl Emily!So my friends sit back, relax, put your feet up and get ready to be amazed with Emily’s culinary creation as I give you Emily and….
Hello all and, most importantly, Happy Friday to the readers of Chef Dennis’ More than a Mount Full. (Shew, it was a long time a-comin’). It is an incredible honor to be sharing a recipe with you today! I have been an immense fan of Chef Dennis for quite some time. The wealth of knowledge he presents to his readers is absolutely priceless. I feel so lucky to be in his audience, and ridiculously tickled that I am able to be here to be with you today!
On my blog, Cleanliness is Next to Godliness, you will see my constant attempts to make great meals from scratch, in the hopes of getting back to the basics of good eating. Because, let’s face it, grandma always made things the best. Why is this?! It is because all of her food was made from scratch and out of love. It is my hope to prove that it is possible to eat well even if you have a full-time job or a full life! Trust me, I have both and I manage to pull it off! You can, too!
When I grow up, I want to be a fig.
No, no, wait. Don’t leave! Hear me out!!
Put down that phone – no need to call the authorities and put me away into the looneybin (well, not yet, at least!).
There is a lot of factual evidence, which has enabled my desire to become a fig (courtesy my Williams-Sonoma Kitchen Companion), which is as follows:
(1) The fig hails from (yes, the fig is now personified) a warm climate, i.e. the Mediterranean; a place where I would like to be at this very moment.
(2) “…The fig was immortalized by the ancient poets.” Yes, beautiful Helen of Troy and the fig are comparable in this instance; both are subjects of much prose and lyrical affection. Who doesn’t want a sonnet written of himself/herself? Exactly. Although, I don’t want to be the cause of any wars (ahem, HELEN?!).
(3) “Figs with… stretch marks are highly prized.” What more need I say, people?
Ladies and Gentlemen of the Jury, I rest my case. I am now certain that, given the aforementioned facts, you are now love-struck by the little fruit known as the fig. I didn’t even get into how good figs taste or Fig Newtons. I mean, c’mahn, whether this fig cookie was named for Sir Isaac Newton or Wayne Newton, they’re still delicious.
I now am tirelessly working on becoming Mediterranean, immortalized by Plato, and having the rest of the world desire my stretch marks.
Ah, figs have all the fun- don’t they?
Fig, Duck, Gorgonzola, Caramelized Onions and Pear Flatbread
Yields: 4 to 6 servings
For the dough-
2 cups whole wheat flour
1 cup hot water
1 TBS extra-virgin olive oil
1 tsp salt
For the sauce-
3 oz. Cambozola cheese (or Maytag Gorgonzola, or soft cheese equivalent)
1 cup heavy cream
2 TBS unsalted butter
2 TBS all-purpose flour
For the toppings-
¾ cup Black Mission Figs, stems removed and quartered
.25 lbs of duck, seared and sliced into ½ inch cubes (don’t worry, it will cook in the oven!)
½ cup pear, sliced thinly or cubed
3 cups arugula, rinsed
3 oz. Gorgonzola, crumbled
½ cup caramelized onions
For the dough-
1. In a food processor, combine salt and flour. With the processor running on low, add the water and olive oil until a ball forms.
2. Turn out the dough on a well-floured surface until no longer sticky. Allow it to rest for 15 to 20 minutes.
For the sauce-
1. In a small saucepan, melt the butter and whisk in the flour.
2. Add the cream and whisk until well combined. Add the cheese, allow it to melt, and whisk until well combined. Keep on a very low heat until ready to use.
Combining the dough, sauce, and toppings-
1. Preheat your oven to 500 degrees with a baking stone in place (do not worry if you don’t have one- just preheat your oven to 350). Allow your oven to run for at least 30 minutes to make sure that your stone is very hot!
2. Roll out your dough to as thin or thick as you would like your flatbread to be. Add approximately 1 cup of the cheese sauce.
3. Top with arugula
4. Add remaining ingredients evenly throughout the flatbread.
5. Reduce the oven temperature to 350 degrees (no need to do if you don’t have a baking stone!), and bake your flatbread for approximately 20 minutes. Keep a sharp eye on your flatbread after 15 minutes have passed to see the doneness of your duck, meltiness of your cheese, and crispness of the flatbread!
6. Slice and serve! Yummm! And most importantly- ENJOY!!
Wow, don’t say I didn’t warn you, what an incredible flavor combination!! I know you have to have some serious stomach grumblings going on right now as you try to figure out where to get some fresh figs! So before you forget, please head on over to Cleanliness is next to Godliness and say hello to Emily! Just remember to tell her chef Dennis sent you! Your going to be so happy you did!!
That’s about it for today my friends, Friday marks the end of our last full week at school, with the Memorial Day weekend coming up, next week I have four more school lunch days, a bit of catering the following week and then its over for 9 weeks!!! Gotta love school schedules!
Have a wonderful Memorial Day weekend, and please remember why we celebrate this holiday. Give thanks to those still serving this great nation, and remember all those that gave their lives for our freedom. Freedom is a our heritage, our birthright, and its been paid for many times over by the men and women who have faithfully served this nation.
Please remember that as you sit down with your family and friends for your barbecue this weekend, have a wonderful weekend and raise your glass once for me, and as we say in Philadelphia, Cent’ ann!