Cajun French: la figue (la feeg) – fig
We have been experimenting with vinaigrettes lately and enjoying the results. Finding a few figs left from our farmers market purchase we decided to try a vinaigrette using the fresh figs as well as fig infused balsamic vinegar.
We tried it on our Corn Pudding and the vinaigrette gave the pudding an extra shot of flavor!
Mais C’est Bon!
Enjoy!!
Ingredients:
- 2 oz olive oil
- 2Tbl fig infused balsamic vinegar
- 2 cloves garlic minced
- 12 basil leaves, rolled and sliced
- Salt to taste
- 4 lg figs, peeled and quartered
Whisk olive oil into vinegar.
Add garlic and basil.
Season to taste.
Set aside.
Peel and quarter figs.
Set aside.
In small cast iron skillet, heat olive oil mixture to boiling. Reduce heat to simmer, add figs.
Simmer 2-3 minutes.
Serve over salad or corn pudding.
I, too, love playing with vinaigrettes and this one sounds absolutely wonderful! Definitely going to try it.
Thank you for the comment. We enjoy trying this vinaigrette on various dishes. Enjoy!
This look and sounds delicious. I will definitely try it as soon as I can lay my hands on some figs. They are as rare as hen’s teeth where I am. Have you tried it on meat? Sounds like it would be sensational with beef, maybe braised short ribs. Can’t wait to try it.
Thanks for the comment. I think you are correct about serving it with meat. We are not meat eaters so I would not know. If you try it on meat, please let us know how it turns out.
I had some free time this morning after I got the men (my husband and son) off to work, so I read numerous entries of your blog with my morning coffee. We are originally from Louisiana and it made me really nostalgic. My husband and I are preparing for our retirement (I am already medically retired) and getting ready to move back to just north of Houston where we have a home. Your site will be a good reference for things to look for and places to go as we hit the road when he retires. Next week we will be taking a load of things home. Our son will fly in and meet us. After unloading the truck we will take him through South Louisiana to New Orleans with many stops along the way, some of which my husband has never seen either. A couple of years ago my daughter and I made this trip and she said it was the time of her life. As much as I enjoyed your blog I also enjoyed your fig vinaigrette. I finally found some dried figs (not as good as fresh but you make do with what you have). Since the figs had lost a lot of their natural flavor I had to add a little honey and a good bit of water to soften them up. I let it cook down so that most of the water cooked out before serving. I grilled a pork loin seasoned only with salt and pepper and a little rosemary and poured the vinaigrette over it. It was amazing. The men loved it and dipped each bite of meat back into the vinaigrette. Thanks for this great recipe (which I still plan to try with the braised beef short ribs at some point) and ya’ll keep on having fun. Maybe we’ll see you on the road someday.
Thanks for the comment. Glad everyone enjoyed the fig vinaigrette. Let me know when ya’ll will be in NOLA!