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The rants and recipes found here are solely mine.

Tuesday, September 28, 2010

Munchies for Dinner

We brought home some amazing cheese from Thunder Oak Cheese Farm in Thunder Bay, Ontario. We got to peek inside their kitchen and it was fascinating. What an amazing place. Do stop by if you're in the neighborhood. The location of this farm is unbelievably beautiful. Surrounded by mountains and gorgeous fields, I was tempted to become a Canadian farmer!

We bought their rejects ends and pieces. I'm just way to frugal to pay full price! This was a great way to sample many different flavors. We really loved the Extra Old Gouda, the Nettle, and the Cumin and Clove (weird, but delicious!).

Arriving home to the terrible news that my best nursing school friend, Angi, had died, I didn't feel much like cooking. In fact, I didn't feel much like eating. These cheese and crackers along with the recipe, below, made for a quick and simple meal. It was one of the first things I was able to eat.

Now, Angi, I know, would have made a fantastic face at this recipe. "What the hell, Beavis? Figs!!???" I'd give anything just to be able to share it with her.

Fresh Figs with Toasted Walnuts and Bleu Cheese

Fresh figs are only in sason a short time. I adore them and look forward to their arrival every year. We were served something like this at the New Scenic Cafe in Duluth, Minnesota. It didn't take me long to figure out just how simple and delicious this recipe really is.

Fresh figs

Bleu* cheese, locally sourced, please. I used Amablu

Walnuts, coarsely chopped

Honey or real maple syrup

a baguette, sliced thin. toast if you really want to go over the top, but not necessary.

Wash figs, cut in half, set aside. Heat a nonstick pan over medium high heat. Toast walnuts until they're fragrant and delicious smelling (you'll know when, be courageous and just cook by instinct--you can do it). Remove walnuts and set aside. Put pan back on the heat, add figs and cook until they are heated through and the juices start to release. This takes a couple of minutes. Drizzle with honey or maple syrup, and heat through. Place on a serving dish. Sprinkle with bleu cheese and walnuts and serve on thinly sliced baguette.

Messy. Yummy. You're welcome.
*I use the French spelling. Cause it's way more fun that way. And you can pronounce it BLAH and kids love that.

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