It’s Guest Post Friday with Cleanliness is Next to Godliness

Ok, remember all winter when I was complaining about how cold and dreary it was…sigh……well we knew this was coming, but just not so soon!  It has been almost 90 for the last 2 days, with no relief in sight for another week.  In fact next week we’re going into the 90’s.  But the sun is shining finally, the rain has let up, although the air has so much humidity in it we would be better off with the rain!!!Again, I digress…..It’s guest post Friday, my favorite day of the week, and one week closer to summer vacation!!  Today were staying close to home, well my home that is.  My guest today is Emily from Cleanliness is next to Godliness, and she hails from the city of Brotherly Love, the home of Rocky Balboa, Soft Pretzels, and Tastycakes!!   I have known Emily for quite some time now, and even though we live a just a bridge apart, we have yet to meet.
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


Ingredients:
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

Directions:
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!

Comments

  1. WizzyTheStick says:

    you know it is said that it's really a fig and not an apple that Eve used to tempt Adam. Seriously can you blame the guy. Lovely recipe and great post.

  2. Cake Duchess says:

    Hi Emily:) Love your flatbread combination. I adore figs and really like the duck with it. I wish you and a Dennis a relaxing weekend!

  3. All That's Left Are The Crumbs says:

    I can't say that I have really eaten many figs in my life. Your post has me wanting to go out and find some right now.

  4. Emily Malloy says:

    1. THANK YOU SO MUCH for the honor of guest posting :)
    2. It is so hot. So. So. Hot. Miserable for the complexion ;) I could go for dreary, foggy English weather right now!

  5. A Thought For Food says:

    I'm a huge fan of figs… and I too would be honored to become a fig one day. We'll see if that happens.

  6. Christine's Pantry says:

    Nice post! I hope you and your family have a wonderful weekend. Enjoy!

  7. Kate@Diethood says:

    So much yumminess on top of that delicious flatbread! Great recipe, thank you!

    Can you send some of that weather this way…Indiana to be exact?! It was 48 degrees today, raining, and very windy.

  8. Rosa's Yummy Yums says:

    I love making meals from scratch! As a matter of fact, that is what I do on a daily basis. What a fabulous recipe. That tartine looks mighty scrumptious.

    Cheers,

    Rosa

  9. A SPICY PERSPECTIVE says:

    Love Emily! What an impressive looking flatbread. I will definitely have to try this one. :)

  10. Pretend Chef says:

    I have to admit I have never had fig or duck. I am so intrigued by the flavor combo though and would love to try this. It looks like a great recipe.

  11. I haven't had figs or duck that often, but your flatbread makes me want to try them both again. Your photos are gorgeous. Thank you for sharing!

    Emily and Dennis,
    Have a wonderful weekend and Stay Safe!

    It's only going to be 60 in Chicago, brr!

  12. Cooking Creation says:

    I love the combination of fig and duck… and paired with pear?! YUM! This looks killer and sounds so delicious! Thanks for sharing :)

  13. Pacheco Patty says:

    Hi Emily, Beautiful pizza, love the duck with figs;-)
    We are still waiting for the warm weather to arrive here!

  14. Marnely Rodriguez says:

    This combination sounds delicious! Can't wait to try this!

  15. I'm not sure I'd want to be a fig because it's never available when I need some! I like to be available ;) Love the combo of sweet and savory with the duck and gorgonzola mingling with the pears and figs. My stomach is actually growling this very moment. It looks stunning and delicious. Bookmarked for making soon.

  16. Evan @swEEts says:

    So excited to see you on here Emily :) You know I love your stuff.. and goodness gracious this looks heavenly!!

  17. Rochelle says:

    I have never had a fresh fig. I've had them in newtons and I've had them dried, but fresh, never. I now live in a Mediterranean climate and there are fig trees around me so I can do just that.

    But after my first fresh fig, I'll be certain to try this flat bread now that I also have learned that duck is fantastic :D

  18. Wendy Irene says:

    I hope you both have a wonderful long weekend! I might make that flatbread later today. Thank you for always inspiring me :)

  19. Emily, so nice to find you and your delicious flat bread here on Dennis' blog. He has the best connections and so glad he is sharing you with us!

    Dennis, it's always a treat to visit you on Friday…hope you have a fabulous Memorial Day weekend!

  20. RavieNomNoms says:

    Oh how I love Emily! She is so cute isn't she?? What a very creative recipe and the pictures are just stunning!

    I hope you both have a great Memorial day weekend!

  21. Great guest post! And what you put on that flat bread?! Great combination of ingredients, very creative – Love it!

  22. Torviewtoronto says:

    innovative looking flatbread I haven't had this especially duck :)
    lovely guest post Emily

  23. kankana says:

    90 F huh .. well it's still not that warm out here .. it's still moody and keeps changing without any much warning there by spoiling our plans !
    Emily dish looks fantastic. I always these type of short bite .. You make in a batch and everybody gets some share of it. :)

  24. whooo hooo Dennis, great seeing Emily over here…. and what a great recipe and use of figs…

  25. Happy When Not Hungry says:

    Wow these look beautiful! Love all the flavors. Yum!

  26. Lauren at Keep It Sweet says:

    I can totally see how you could want to be a fig:-) Great guest post and delicious looking flatbread!

  27. BEAR's Mom says:

    i think i qualify with the stretch marks!!!
    great recipe Emily…love your blog
    thanks Chef Dennis for another great pick…
    hey…i work for a school and i go 12 months!!! i'm in the wrong building :D
    stay cool!
    BEAR HUGS
    ~victoria~

  28. mywanderingspoon says:

    Great guest post and amazing recipe….bravo:)

  29. Figs are prized for their stretch marks… That's hilarious! I am SO going to remember that one!

  30. A multi-dimensional life says:

    Hi Dennis! Sorry about the sticky weather! It's still chilly and drizzly here, but supposed to be 90
    by Monday just in time for my husband to transplant a few things outdoors…oh, oh! ;)
    Thanks for sharing Emily with us!
    Great post Emily and I love your recipe! Love figs! This is definitely one to try. I am very big on making things from scratch also…the less preservatives, the better! Thanks for sharing and I hope you both have a wonderful Memorial Day!

  31. baking.serendipity says:

    Food like this is dying to impress friends on the patio :)

  32. The Harried Cook says:

    What an incredible combination of flavors… I love this recipe! Thanks for sharing :) "figs are prized for their stretch marks?" That's going into mental folder of 'comebacks'! Thank you :)

    Thanks for this wonderful guest post, Chef Dennis! Hope your weather starts improving soon.

  33. SashaInTheKitchen says:

    That looks like the perfect small bite – yum – i absolutely love figs and duck so this recipe is right up my alley.

  34. BigFatBaker says:

    This sounds fantastic! You had me at fig…

    Great guest post! :)

  35. anniebakes says:

    it sounds like i may want to be a fig as well :) great guest post! anne

  36. Oh wow! This looks incredible! I love figs – the combination of ingredients is totally something I can get behind, too.

    Thanks for yet another awesome guest post Dennis! I do love these Friday posts =)

    Jax x

  37. a. maren says:

    wow, yes please! this looks just amazing! and i loved the crack about the stretch marks…im on my first pregnancy so yes it would be nice to think of this as making me MORE desirable! :)

  38. Chris's Gourmet Fashion says:

    Just stopped by again to tell you that you have some awards waiting for you by my fruit salad http://www.gourmetfashion.net/2011/05/spring-fruit-salad-bowl.html. I know you must have buckets of awards but I wanted to let you know how much I appreciated your friendship on Foodbuzz

  39. Claudia says:

    Emily – I asked for a dwarf fig tree for Mother's Day and nobody took me seriously. So I come here in wonder at this topping for flatbread and shall just have to seek out my own fig tree! Lovely to see you here – you do know how to entice and enchant with flavor.

  40. Ringo-chan says:

    You know, its horrible. But I've never tried figs. I know, I know its sinful!
    I promise, as this recipe looks so delicious, I will go out there and investigate the fig!

  41. Danielle says:

    My boss teases me every chance he gets for my love of figs. I think I may have to share this with him!

  42. Smile. Once again, I love both of you, and I love this figgy pizza! I want a slice right now. We have so many dried figs in our pantry. I can't wait to try a variation of this when I get home from Colorado. Thank you for sharing with me tonight. I hope you both had a lovely holiday. Have a week full of good food, laughter and love!

  43. Emily…great to see your guest post here at Chef Dennis :) love this fig pizza with caramelized onions ! Perfect combo. Now I know what to do with the dried figs besides using them in cakes and muffins :) Tq for sharing with us the recipe :)

    Chef Dennis…thanks for having Emily over to share with us her great recipe. Love her blog ! :)

    Have a nice sunmmer holiday,
    Elin

  44. Lindsay @ Rosemarried says:

    I'm amazed by this post. And this flatbread. Such a beautiful combination of so many things I love! And after reading the reasoning, I would want to be a fig, too!

  45. Tiffany says:

    What a decadent flatbread!

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