In article >,
sf > wrote:

> On Sun, 18 Aug 2013 15:15:35 -0700, Cindy Fuller
> > wrote:
>
> > Central Market (small chain in metro Seattle) has had figs on sale the
> > last two weeks. Last week the SO made lamb with a fig reduction. Today I
> > made the fig-almond cake from the NY Times website. It smells heavenly.
> >
> Everything sounds divine! Any chance of getting a url or two from
> you?

Here's the article with the recipe for the cake:

http://www.nytimes.com/2013/08/21/di...-its-charms.ht
ml

Cindy's version came out looking exactly like the photo in the article.
Since ground almonds are a large fraction of the batter, the texture of
the cake is a bit grainy. Let's call it "rustic". But it sure tastes
good. I think it would be great with a blob of fresh whipped cream
(which we did not have tonight).

As for last week's lamb thing, it was an improv ("Recipes? We don't need
no steenkin' recipes."). Every time I do the balsamic and fig
concoction, it's different. A quick trip to Google brought up this
brief description of a version that I posted to rfc about 9 years ago
(!). That one was made with chicken rather than lamb.

[entering time machine....]

Shallots sauteed in butter and olive oil, removed from pan. Coated
chicken thighs in seasoned flour, sauted in same pan. Deglazed pan with
red wine and water. Shallots and chicken back in pan. Added herbs, a
bit of honey. Covered and cooked until chicken almost done. Reduced
some balsamic by 50%, added to pan, along with chopped figs. Cooked a
bit longer. Removed from heat, sprinkled with more fresh herbs, served
with roasted potatoes and steamed broccoli. Very tasty.

--
Julian Vrieslander