Skip to main content

Warm Potato Salad with Tea-Steeped Figs #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Today we're celebrating National Fig Week; and I am hosting. Although dried figs are available all year long, there is nothing quite like the taste and texture of fresh figs. They are luscious and sweet with a texture that marries the toothiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.

Here in California fresh figs are usually available from June through September. This was a lone fig on one of my best friend's fig trees.


I was mortified when my husband plucked that single fruit from the branch and ate it! Thankfully when we went back the next time there were many more figs to be had!


Because fresh figs are hard to come by in many parts of the country (and world), I opened up the event to include both fresh and dried figs. Here's what the bloggers are sharing....


Ingredients
  • 1/2 C dried black mission figs or other dried figs
  • 1 ½ C brewed tea (I used a rooibos chai)
  • 1 pound fingerling potatoes, quartered lengthwise
  • 1 bulb fennel, shaved (approximately 1 C)
  • 5 sprigs fresh thyme + more for garnish
  • ⅓ C olive oil
  • 1 T balsamic vinegar
  • freshly ground salt
  • freshly ground pepper


Procedure
Brew tea in a deep bowl or pot. Destem the figs. If the figs are small leave them whole; if they are large, halve or quarter them. Gently drop figs into the tea. Let steep for at least 30 minutes until the figs are softened. Drain and set aside.

While the figs steep, shave the fennel and toss with fresh thyme.


Add in the tea-steeped figs.


Boil the potatoes until they are barely fork-tender. Drain and toss into the figs and fennel. Pour in the olive oil and balsamic vinegar. Toss to coat. Season to taste with salt and pepper. Garnish with more fresh thyme. Serve warm.

Comments

  1. What an interesting flavor combination. You have piqued my interest. Thanks for hosting this month. I LOVED the theme.

    ReplyDelete
  2. What Wendy said! Love the photo of the lone fig and I'm so glad your friend's tree recovered!

    ReplyDelete
  3. I'm intrigued to try these flavors together, although I steep dried fruit in tea for Irish brack so familiar with that part. And agree with Karen, love the lone fig! Thanks for hosting today's event.

    ReplyDelete
  4. The love blend of flavors in this salad. Thank you for hosting this month.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an