Fig, Goat Cheese, and Pancetta Flatbread Pizza

That’s right another fig post. Bombarding your food blog followers with fig posts is one of the benefits of having a fig tree in your backyard. Another benefit of having a kadota fig tree is using them on homemade-artisan-flatbread pizza. 

Figs, goat cheese, and pancetta. You could probably put these three ingredients in any dish and make the dish taste like a party that everyone’s invited to, except for Jared. He knows why he’s not invited. But adding figs, goat cheese, and pancetta to a pizza just makes the pizza taste like sex on a jetski.

Apple Cider-Fig Vinaigrette

• 2 large Figs chopped 
• 1 tablespoon Olive Oil
• 1/4 cup Apple Cider Vinegar

1. Heat the oil up in a pan over medium heat saute the figs for a few minutes, 3-5 should do it. 
2. Stir in the apple cider. Mash up the figs with your wooden spoon or whatever overpriced utensil you bought from West Elm.
3. Pour into a small mixing bowl and let the dressing cool in the fridge.
4. Once cooled, toss with the arugula and serve with tomatoes and radishes.

Pizza Dough 

I used America’s Test Kitchen’s recipe for my pizza dough. I recommend getting this recipe from their new cookbook The America’s Test Kitchen Cooking School Cookbook which comes out on October 15th. Here’s an Amazon link to it!

Fig, Goat Cheese, and Pancetta Flatbread Artisan Pizza (Fig Sauce)

• 4 Figs chopped 
• 1/2 small Red Onion minced 
• 1 clove Garlic minced
• 1 teaspoon Italian Seasoning
• 1 teaspoon Apple Cider Vinegar
• 1 tablespoon Olive Oil
• 1 pinch Salt
• 1/4 teaspoon Pepper freshly ground
• 1 tablespoon Honey

1. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic. Let the garlic and onion caramelize just a bit. OH GOD! You forgot about them didn’t you? Would you look at that now they’re burnt. Get out another onion and start over, or just let someone else cook.
2.  Once the onions and garlic are caramelized add everything else, stir, and let the sauce simmer for a good 10 minutes.
3. Let cool and add to your pizza crust.
4. Put sliced figs, goat cheese, red onions, and pancetta on your pizza and bake for about 10-15 minutes at 475°

Go ahead and have some fun with some end-of-the-season figs. Put them in everything! So much so that you get sick of them just in time to start binging on pumpkin spice flavored autumn products. As you might have assumed these figtastic (did I use this joke last week?) photos were taken by the super talented Katy Weaver.

Tuna Steaks, Sautéed Zucchini and Raspberry Chocolate Mousse

Despite what a lot of creationists think the basis of good cooking is in fact science. That’s why I was interested in the cookbook The Science of Good Cooking. Within the book America’s Test Kitchen tests different cooking theories and tells you which one produces the best results. These theories don’t just apply to one recipe, they carry over to multiple recipes within the cookbook and can be applied to your everyday cooking. I decided to make a few of the recipes that caught my eye when reading through this fascinating book of deconstructed cooking techniques.

Pan-searing a tuna steak results in an ultra tender piece of fish that cuts like butter. While the sesame seeds add texture and a flavor that compliments the tuna. I recommend the tuna recipe even for beginners. The zucchini side dish works well with the tuna, adding just enough spiciness and texture variety to the meal. While the raspberry chocolate mousse is the perfect ending to this meal. The fluffy texture and the rich chocolate intensity leaves you satisfied with a delicious and filling feast. 

A quick side note. Since these recipes are from a book entitled The Science of Good Cooking I thought I’d share a science based tip. Don’t make the chocolate mousse in 90° weather. It results in a more dense chocolate mouse, because the heat doesn’t allow whip cream to set up properly. If you absolutely need to make some emergency chocolate mousse (as we’ve all had to do) I would recommend allowing your mousse to set up in the fridge for at least 3 hours.

Pan-Seared Sesame-Crusted Tuna Steaks

Serves 4

• 3/4 cup Sesame Seeds (I used half black sesame seeds)
• 4 (8-once) Tuna Steaks, preferably yellowfin ( I used tombo tuna [albacore tuna])
• 2 tablespoons Vegetable Oil
• Salt and Pepper

1. Spread sesame seeds in a shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; rub 1 tablespoon oil over steaks, then sprinkle them with salt and pepper. Press both sides of each steak in sesame seeds to coat.
2. Heat remaining 1 tablespoon oil in 12-inch non-stick skillet over high heat until just beginning to smoke. Add tuna steaks and cook for 30 seconds without moving steaks. Reduce heat to medium and continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs flip tuna steaks carefully and cook, without moving them, until golden brown on second side and centers register 110 degrees (for rare), about 1 1/2 minutes, or 125 degrees (for rare), about 3 minutes. Cut into 1/4-inch thick slices and serve immediately.

Sautéed Shredded Zucchini with Spiced Carrots and Almonds

Serves 4

• 5 Zucchini, halved lengthwise, seeded and shredded
• Salt and Pepper
• 4 teaspoons Extra-Virgin Olive Oil, plus extra for drizzling
• 2 carrots grated
• 1/4 teaspoon Red Pepper Flakes
• 1.2 teaspoon Ground Coriander
• 1/2 golden Raisins
• 1/2 sliced Almonds toasted
• 1-2 teaspoons Lemon Juice

1. Toss zucchini with 1 1/2 teaspoons salt in a large bowl. Transfer to colander and let drain for 5 to 10 minutes. Place zucchini in center of kitchen bowl and wring out excess moisture in batches if necessary. 
2. Place zucchini in medium bowl and sepate any large clumps. Combine 2 teaspoons oil and mix.
3. Heat 1 tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Add the carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the coriander and red pepper flakes and cook, stirring occasionally, until fragrant, about 30 seconds.
4. Add zucchini and  golden raisins to skillet, spread into even layer, and cook as directed. Add the sliced almonds and toss to combine before seasoning with lemon juice, salt, and pepper. 

Chocolate-Raspberry Mousse

Serves 6

• 8 onces Bittersweet Chocolate, chopped finely
• 4 tablespoons Water
• 2 tablespoons Dutch-Processed Cocoa
• 2 tablespoons Raspberry-Flavored Liqueur
• 1 teaspoon Instant Espresso Powder
• 2 large Eggs, separated
• 1 tablespoon Sugar
• 1/8 teaspoon Salt
• 1 cup plus 2 tablespoons Heavy Cream chilled

1. Melt chocolate, water, cocoa, raspberry liqueur, and espresso in medium heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring frequently until smooth. Remove from heat.
2. Whisk egg yolks, 1 1/2 teaspoons sugar, and salt together in medium bowl until mixture lightens in color and thickens slightly, about 30 seconds. Pour melted chocolate into egg-yolk mixture and whisk until combined. Let cool until just warmer than room temperature, 3 to 5 minutes.
3. Using stand mixer fitted with whisk, whip egg whites at medium-low speed until foamy, about 1 minute. Add remaining 1 1/2 teaspoons sugar, increase speed to medium-high, and whip until soft peaks form, about 1 minute. Using whisk, stir about one-quarter of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until few white streaks remain. 
4. In now-empty bowl, whip cream on medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form, about 15 seconds more. Using rubber spatula, fold whipped cream into mousse until no white streaks remain. Spoon mousse into 6 to 8 individual serving dishes. Cover with plastic wrap and refrigerate until set and firm, at leat 2 hours or up to 24 hours. Serve.

If you’re in the market for a new cookbook that actually explains why certain techniques are used, then I recommend this one. The book is filled with pictures and informative tid bits that would help any chef at any skill level improve their techniques and dishes. As always the fantastic photography is all thanks to Katy Weaver! Enjoy!