When I get stressed, sometimes I cook. Last night, I made a Mexican enchilada-style casserole -- corn and zucchini and spinach, layered with chipotle-tomato sauce, corn tortillas, and manchego cheese. Nummy. And today, I took a break from reviewing notes to make a rosemary-fig confit (sounds fancy, but v. easy), to go with prosciutto and brie sandwiches. A nice change from the cans of Pringles and bowls of ice cream I ate for three days straight earlier in the week...
- 1 cup dried Calimyrna figs, chopped fine
- 1/2 cup dry white wine
- 1/2 cup water
- 3 tablespoons honey
- 1 teaspoon chopped fresh rosemary leaves
In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and mixture is thickened. In a food processor coarsely pure fig mixture. Confit may be made 5 days ahead and chilled, covered.
Bring confit to room temperature before using. Makes about 1 1/4 cups (enough for many sandwiches -- Kev and I had two sandwiches each, and there's still lots left).
Recipe from Epicurious, as usual.
I also had a glass of gewurtztraminer with my sandwiches. Perhaps it'll help loosen the tension settled in my shoulders...or maybe it'll just make for really goofy notes.