from the kitchen: Warm California Fig and Thyme Crisp with Fig Syrup


This is one of the girl & the fig restaurant’s signature desserts. Because fig season is so limited, we make the jam for the filling with dried figs. In season, we use fresh figs.

Warm California Fig and Thyme Crisp with Fig Syrup

Makes one 9 x 12-inch crisp. 


  • 2 cups walnut halves
  • 6 tablespoons plus 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 4 1/2 cups flour
  • 3/4 pound (3 sticks) unsalted butter, thinly sliced
  • 3 teaspoons vanilla extract
  • 3 egg yolks

Preheat oven to 350°F.

In a food processor, grind the walnuts (until medium-fine) with the 6 tablespoons granulated sugar and set aside. In an electric mixer, mix the 3/4 cup granulated sugar, the brown sugar, salt, baking powder, and flour until well combine. Add the butter and mix until the mixture clumps, about 1 1/2-2 minutes. Add the vanilla and egg yolks to the mixture and mix for 40 seconds. Pack two-thirds of the dough into the bottom of a 9 by 12-inch ungreased pan and bake until the dough is light brown, 25-30 minutes.


To make the jam, in a heavy-bottomed pot, combine the figs, sugar, lemon zest, thyme, and lemon juice and pour in enough water to cover. Bring to a boil and boil for 10 minutes. Reduce the heat and summer until the figs are tender, about 30 minutes. Remove the thyme. Puree the mixture in a food processor until smooth.

To assemble the crisp, spread the jam evenly over the baked dough. In a bowl, crumble together the remaining third of the dough and the walnut and sugar mixture. Sprinkle the mixture over the fig jam and bake for 50 minutes.

Fig Syrup:

  • 5 Blue Ribbon Orchard Choice California Mission Figs, stems removed, figs sliced
  • 4 cups (750 ml bottle) ruby port
  • 1 cinnamon stick
  • 1 clove
  • 1/2 cup granulated sugar

Heat the figs, port, cinnamon stick, and clove in a saucepan over medium heat and reduce to 1/2 cup. Strain the sauce, pressing on the figs to get as much juice as possible. Whisk in the sugar and cool.

To serve

Drizzle with Fig Syrup. Add a scoop of your favorite gelato and serve while still warm.

from the kitchen: Fig-Braised Beef Short Ribs


Fig Braised Beef Short Ribs
Serves 6

For the Marinade:

  • 6 short ribs (10 oz. each, boneless)
  • 2 tablespoons sliced garlic
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • ½ cup red wine
  • ½ cup extra virgin olive oil
  • 1 tablespoon tamari
  • 1 tablespoon Worcestershire sauce

Mix together garlic, salt, pepper, herbs, ½ cup red wine, ½ cup oil, tamari and Worcestershire.  Pour over ribs and marinate for at least 12 hours.

For the Sauce:

  • salt & pepper
  • 4 tablespoons blended oil
  • 3 celery stalks, medium dice
  • 1 carrot, peeled, medium dice
  • 2 medium onions, medium dice
  • 3 Roma tomatoes, rough chop
  • 1 cup red wine
  • 8 cups veal stock
  • 2 cups diced black mission figs
  • 1 bouquet garni

Remove ribs from marinade, scrape excess items off and pat dry.  Season with salt & pepper.Heat a large sauté pan over high heat, sear short ribs on all sides until heavily browned.  Remove from pan and place in a braising pot.

Add carrots, onions, celery to pan used for searing ribs, and cook over medium heat until vegetables are caramelized.  Add tomatoes and cook for 5 minutes.  Deglaze with red wine and reduce by half.  Add to braising pan with 8 cups of veal stock and bring to a simmer.  Add figs, and bouquet garni, cover and place pan in oven and roast for 4 hours, or until ribs are fork tender.  Remove ribs from oven, and let them cool to room temperature.  Remove ribs from sauce, strain sauce, before returning to pan over medium heat.  Reduce sauce by half and add ribs back to heat through.

from the kitchen: Brussels sprout kimchi


  • 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)


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: Sautéed Pork Chop, Onion-Apple Ragoût, Mustard Jus


This recipe has many flavors that work in perfect harmony. The apples, cabbage, and onions are substantial fall flavors that will stand out against the more mild pork. With the addition of a spicy whole-grain mustard jus and a side of caramelized Yukon Gold potatoes, you will have a wonderful, hearty meal that is perfect on a cool evening.

Some apple varieties that pair nicely with pork are Jonathan, Arkansas Black Twig, Rome Beauty, and Gravenstein apples.

Sautéed Pork Chop, Onion-Apple Ragoût, Mustard Jus
serves 6

For the brine:

  • 3 bay leaves
  • ½ tablespoon black peppercorns
  • 1 whole clove
  • ½ tablespoon crushed red pepper flakes
  • ¾ tablespoon dried thyme
  • 1 tablespoon anise seed
  • 1 cup sugar
  • ¾ cup salt
  • 1 tablespoon minced garlic

In a spice grinder or coffee bean grinder, grind the bay leaves, peppercorns, clove, red pepper, thyme, and anise seed to a fine powder.

In a very large, deep bowl, add 1 gallon water along with the sugar and salt. Stir until the sugar and salt are dissolved. Stir in the herb-spice mix and minced garlic. Add the pork to a pan or a large zip-top bag and cover the pork with the brine. Refrigerate for at least 4 hours or overnight.

For the pork

  • 6 pork chops (about 10 ounces each and 1 inch thick)
  • 3 tablespoons blended oil

Preheat the over to 425°F. Remove the pork from the brine and pat it dry with a paper towels. Heat the blended oil in a large ovenproof sauté pan (large enough to hold the chops) over high heat. Sear the pork chops until golden brown on both sides and place the pan in the oven. Roast until the internal temperature reaches 135°F for medium-rare or 165°F for well-done. Remove the pan from the oven, cover with foil, and set aside.

For the vegetables

  • 4 tablespoons (½ stick) unsalted butter
  • 2 apples, peeled and sliced into ½-inch lengthwise pieces
  • 2 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch slices
  • Salt and pepper to taste

Place the sauté pan back on high heat and add 2 tablespoons butter and the apples. Season with salt and pepper to taste and cook until the apples are caramelized, about 8 to 10 minutes. Remove the apples from the pan and set aside. Sauté the potatoes in the remaining butter for about 8 minutes, add the cabbage, and sauté for an additional 2 minutes until the cabbage is slightly softened.

For the sauce

  • ½ cup demi-glace
  • 2 tablespoons honey
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons unsalted butter.

Combine the demi-glace, mustard, and honey in a small saucepan over low heat and bring to a simmer.Cook until the mixture thickly coats the back of a spoon, about 8 minutes. Season to taste, whisk in the butter, and set aside.

To serve

Place a serving of potatoes and cabbage on each plate and cover the potatoes with one pork chop. Drizzle the sauce over the top and garnish with the apples.

From the Kitchen: Grilled Peaches


Photo Source: dailyfoodfill

Grilled Peaches
Serves 6

  • 3/4 cup ricotta (drained for 24 hours, see below)
  • 1 teaspoon black pepper
  • 1 teaspoon sugar
  • 6 ripe peaches, halved
  • 2 tablespoons of extra virgin olive oil
  • ½ cup almonds (roughly chopped)
  • 6 tablespoons high quality balsamic
  • 3 ounces very thinly sliced bacon, cooked until crisp
  • 1 tablespoon chopped parsley
  • 1 tablespoon Maldon Salt

Take 1 cup of ricotta, place in cheesecloth and hang in a cool place (in the refrigerator with a bowl underneath works well) overnight.

Preheat the oven to 350°F.

Place the almonds on sheet tray and cook until lightly browned. Immediately pull the almonds from the oven, place in a small bowl and toss with the pepper and sugar. Place the almonds back on the sheet tray and cook for an additional 2 to 3 minutes.

Preheat a grill on high.

Toss the peach halves in a bowl with olive oil and season lightly. Grill the peaches on both sides for 3 to 5 minutes, or until slightly charred and warmed through.

Cut the 6 peach halves into smaller pieces, then equally divide all the peaches into 6 bowls. Equally divide the ricotta and almonds over the peaches.

Drizzle balsamic vinegar over the top, and garnish with parsley, bacon and Maldon salt.