from the kitchen: Brussels sprout kimchi

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Ingredients:

  • 2.5 lbs. Brussels sprouts
  • 1 yellow onion
  • 3 Tbs. fresh garlic, crushed
  • 2 bunches of scallions (approximately 6-8)
  • 4 oz. good quality sea salt
  • 3 Tbs. soy sauce
  • 2 Tbs. fish sauce
  • 4 Tbs. clam juice
  • 2 Tbs. coriander seeds*
  • 2 Tbs. fennel seeds*
  • 2 tsp. chili flakes
  • 1 wide mouth canning jar (with lid)

Directions:

Thinly slice Brussels, yellow onion and scallions; combine in large mixing bowl

Sprinkle salt over chopped vegetables and massage leaves until they begin to soften and release liquid; add enough water to the bowl to cover and place a heavy plate or dish on top in order to fully submerge; allow to stand at room temperature for a minimum of one hour

Transfer slaw to colander and rinse thoroughly under cold water; allow to drain for 20 minutes

Meanwhile, in a small mixing bowl combine garlic, soy, fish sauce, clam juice, coriander seeds, fennels seeds, and chili flakes; whisk thoroughly

After 20 minutes, gently squeeze any remaining water from chopped vegetables and return them to your large bowl; add seasoning brine; work ingredients together until leaves are completely coated

Pack the entire contents into the jar; be sure to press kimchi so that it is fully submerged in the brine, with at least one inch of headspace to allow room for fermentation/expansion

Cover the jar with cheese cloth (secured with a rubber band) and ferment for 3-5 days; check kimchi at least once a day, pressing contents down with the handle of a clean spoon to be sure that they remain well below the liquid line

When kimchi is actively bubbling and aged to taste, transfer jar to fridge for storage; kimchi may consumed immediately or aged for a week (or more) before use


*We recommend toasting your spices for the most robust flavor, however this is an optional step.

from the kitchen: kimchi

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In preparation for the return of Ramen nights, our chefs have been tooling (and retooling) some of our favorite fermented condiments.  Today, it’s Kimchi!

Ingredients:

  • 3 lbs. Napa cabbage, outer leaves removed
  • 8 oz. Daikon radish (approximately 1 bunch), thinly sliced
  • 2 bunches of scallions (approximately 6-8), chopped
  • 2 Tbs. fresh garlic, crushed
  • 2 Tbs. fresh ginger root, finely chopped
  • 3 Tbs. chili flakes
  • 1/2 cup clam juice
  • 2 tsp. sugar
  • 1/4 cup salt
  • 1 wide mouth canning jar (with lid)

Directions:

Quarter and core cabbage heads, roughly chop

In a large bowl, sprinkle salt over chopped cabbage and massage leaves until they begin to soften and release liquid; add enough water to the bowl to cover cabbage leaves and place a heavy plate or dish on top in order to fully submerge them; allow to stand at room temperature for a minimum of one hour

Transfer cabbage to colander and rinse thoroughly under cold water; allow to drain for 20 minutes

Meanwhile, in a small mixing bowl combine garlic, ginger, sugar, and clam juice and whisk thoroughly

After 20 minutes, gently squeeze any remaining water from the cabbage leaves and return them to your large bowl; add to this the radish, scallions, and seasoning brine; work ingredients together until leaves are completely coated

Pack the entire contents into the jar; be sure to press kimchi so that it is fully submerged in the brine, with at least one inch of headspace to allow room for fermentation/expansion

Cover the jar with cheese cloth (secured with a rubber band) and ferment for 3-5 days; check kimchi at least once a day, pressing contents down with the handle of a clean spoon to be sure that they remain well below the liquid line

When kimchi is actively bubbling and aged to taste, transfer jar to fridge for storage; kimchi may consumed immediately or aged for a week (or more) before use

Insider Guide to Locals’ Favorite Sonoma Restaurants | Sonoma Wine Country Dining Best Sonoma Restaurants

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There are two distinct personalities to the town of Sonoma. One is the tourist face, with a carefully cultivated shabby-chic, gentleman farmer vibe that matches its historic mission, wineries and Old West past. Charm abounds, and there are plenty of white tablecloth, high dollar restaurants to accommodate luxe tastes.

But simmering just below is the true Sonoma, a tight-knit community that includes the rest of us — the people who work in the tasting rooms and restaurants, at the Sonoma Speedway, behind desks and in firehouses. This diverse gathering of native Californians, immigrants, retirees, artisans and small business owners makes for a vibrant, (mostly) affordable food scene that most visitors breeze past.

We’re pulling back the cover on the Sonoma restaurants where townies really eat: From favorite happy hours and taco trucks to insiders-only recommendations for where to get a great cup of coffee or a family breakfast. We’re also including a few tips on getting some great bites at the higher-end spots, whether that’s a happy hour special, or a dish that won’t cost a mint.

Source: Insider Guide to Locals’ Favorite Sonoma Restaurants | Sonoma Wine Country Dining Best Sonoma Restaurants

Talisman Winery: Adastra Vineyard Vertical Wine Dinner

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Join us on a journey through the years with Talisman Winery at the girl & the fig‘s  Suite D  on November 11th.

Talisman Wines has been producing Pinot Noir since 1993, and currently sources fruit from 11 outstanding vineyard sites in Sonoma, Napa & Mendocino counties. This special evening will pair 5 courses with 8 vintages, 9 wines, all sourced from Adastra Vineyard; “the most age-worthy of the lineup” according to Winemaker and Owner Scott Rich.

Adastra is a California Certified Organic vineyard situated in the very heart of the Los Carneros appellation. Located in a low spot with cool air flow and very thin, relatively light clay-loam soils, it is a site with naturally low vigor. The inherently low yields produce extraordinary fruit from vines that require little in the way of manipulation, a hallmark of an exceptional vineyard.

Chef John and his team have created a menu to guide us on this journey through the years.

We look forward to hosting the lovely Scott and Marta Rich of Talisman Winery (and enjoying their delicious wines!) – we hope you’ll join us November 11th! 

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DINNER MENU

Hors d’oeuvres: Moraga White Wine (exclusive wine made by Scott)
Chef’s selection of
passed hors d’oeuvres

First: Roasted fall squash, cranberry mostarda, wild mustard, house made coppa

2011 Adastra Vineyard Pinot Noir
2012 Adastra Vineyard Pinot Noir
2013 Adastra Vineyard Pinot Noir

Second: Smoked trout, spinach vin blanc, roasted sunchokes, crispy trout skin

Third: Black pepper fazzoletti, wild mushrooms, fennel crema, nettles, farm egg yolk

2006 Adastra Vineyard Pinot Noir
2007 Adastra Vineyard Pinot Noir
2008 Adastra Vineyard Pinot Noir

Fourth: Duck breast, white bean puree, vadouvan spiced cauliflower, duck confit, pomegranate

2009 Adastra Vineyard Pinot Noir
2010 Adastra Vineyard Pinot Noir
2012 Adastra Vineyard Pinot Noir (whole cluster)

Dessert
Dulce de leche ice cream, almond tuiles, pomegranate caramel, cinnamon malted milk


Tickets and more details at www.figsuited.com

5 things that made our week!

It’s been quite a week for the fig family, which included many a long day, and many, many things to be thankful for!

Sometimes it’s good to stop for a moment to catch your breath, and take a look back.

#1

the girl & the fig’s New Website

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We’re so excited to debut the girl & the fig’s new website – full of figgy news, events, recipes, and beautiful photography by the talented Untapped Media Co.

Check in with us there often to keep up on all fig world happenings; find out what we’re cooking (eating!), sipping, snapping, Pinning, growing!  And please share your feedback with us on the new site. We’d love to hear from you!

#2

Summer Grillin’

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As the season winds down, we felt these final Indian summer days called for a sweet send-off.  Which is why we decided to share one of the most-requested recipes of the last few months: grilled peaches with bacon and Ricotta.  There are still a few weeks left to throw together this incredibly simple and delicious celebration of summer flavors!

We hope you’re enjoying the last bit of sweet peach season, even when you aren’t with us. Find the recipe here, and enjoy often while this warm weather lasts!

#3

the girl & the fig CATERS! Cheese & Charcuterie Platters

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We’re always happy when we can send a little fig love out into the world, which is why we’re very excited about the launch of our new Cheese & Charcuterie platter (online) shop.

Bountiful platters of artisanal cheeses, house-made charcuterie & salumi, fresh fruits, spiced nuts & jams are now available for your nibbling pleasure. Perfect for entertaining groups sized 2 to 20!  Browse offerings HERE.

#4

The Taste Club & Eat. Feed. Love

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If you haven’t been introduced yet to Eat. Feed. Love, here’s the scoop: these passionate people curate an online shop chock-full of delicious food made from quality ingredients.  Even better – for every purchase, they make a contribution to feed a hungry person in the world:

Every single purchase made, Eat Feed Love feeds a person in need. Every single one. We’ve fed thousands of people since it’s inception, and we’d love to feed thousands more.

We were thrilled and honored when our black mission fig cakes were selected to be included in their Taste Club subscription boxes and highly recommend that you check them out!

#5

#thefigrigrolls

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the fig rig sent summer off in style at the 2016 Vintage Fest on the Sonoma Plaza last weekend. It was incredible to see so many friends as well as meet new ones. Thanks for lettings us feed you!


Whew. It’s been a whirlwind of excitement, fun, good food, and friends and reminds us, as always, why we love to do what we do.

Thank you!!