Posts by Sallie's Kitchen Corner
Fig and Country Ham Pasta
Ingredients 12 oz fettuccini or pasta of choice 6 oz thin sliced country ham 2 cloves garlic, minced 1 Tbsp butter ¾ cups white wine Zest of one lemon (or a small squirt of lemon juice) 2 oz mascarpone cheese (or cream cheese) 2 – 3 Tbsp cream 12 figs, quartered 1 Tbsp fresh sage,…
Read MoreFig Bruschetta for Two (Fresh)
Ingredients 8 figs French bread – 8 thin slices 2 tbsp melted butter ½ tsp garlic salt ½ cup balsamic vinegar 2 Tbsp sugar 2 tbsp local honey Cheese of choice – current crush, Cambozola which is a triple cream with a hint blue cheese, but any nice Gorgonzola will work, or any good blue…
Read MoreFig Crostada (Fresh)
Ingredients Dough 1 ¼ cups flour 1 Tbsp sugar ½ tsp salt 1 stick butter, cut in pieces (hint: put in the freezer while you are assembling ingredients to get it really cold) 3 to 4 Tbsp cold water Egg for brushing crust Filling ½ cup almonds ½ cup sugar 1 egg ½ stick butter, room…
Read MoreFig Ice Cream
Posted on September 28, 2021 Pumpkins are fine, it just seems weird that for about 6 weeks out of the year they are a primary flavor in so many foods and beverages – mostly desserts. In many countries people eat pumpkin all year long treating it like any other squash, but here we go full out…
Read MoreFig Pizza (The Party Pizza)
Ingredients 6 Flat-Outs mini flat bread, cut in half, or mini pita bread (see The Casual Pizza) 1 Tbsp olive oil 8 oz jar of fig preserves 4 to 6 oz roll of goat cheese (other soft cheeses would work too – goat cheese is salty and a great combination with the sweetness of the…
Read MoreFig, Honey, and Goat Cheese Ice Cream
Fig Dreams We thought our fig trees were completely dead this spring. Last winter gave us a string of really cold days with high temps in the low teens. Not good fig weather. Even my sister gave them little hope when we looked at all the spring green leaves and pretty wild flowers with the…
Read MoreFire Baked Potatoes
I’m going to say that, as awful as the Nashville ice storm continues to be, I did learn a trick or two that I’m not forgetting any time soon. That included cooking skills without a working stove. In fact, I recently told a friend that I was turning into a real Girl Scout, to which…
Read MoreFireCrackers
Ingredients 1 box, 4 sleeves of Saltine crackers 1 ¼ cups canola oil 1 package of Ranch dip or dressing mix 1 tsp onion or garlic powder 1 ½ to 2 Tbsp red pepper flakes (depends on how hot you like them) large Tupperware or baggie, big enough to hold all ingredients Directions Put crackers…
Read MoreFirecrackers on the Beach
Is there any better place to fantasize about food than at the beach? I got to skip town last week with a wonderful friend and spend a couple of days on the Gulf Coast. We went to Florida for fun, sun, and seafood, but also to visit a beautiful little art gallery in Seaside, Newbill’s By…
Read MoreFlank Steak and THE Marinade
Taking a break between the rain and snow prompted us to fire up the grill. Of course, my husband wanted what all men want when they smell charcoal – a little steak. If you have watched the recent rise in beef prices (and who can help it?) a little steak is equivalent to a what…
Read More