Roasted Figs With St AndrÉ And Thyme Recipes

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ROASTED POTATOES WITH FIGS AND THYME

A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with potatoes on a pan with thyme and then roasted. The recipe calls for fingerling potatoes, but any waxy potato will do. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories     dinner, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 7



Roasted Potatoes With Figs and Thyme image

Steps:

  • Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
  • Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
  • Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 632 milligrams, Sugar 17 grams

1/2 pound dried black mission figs or other dried figs
1 1/2 cups brewed black tea, more if necessary
2 pounds fingerling potatoes
1 head garlic
5 sprigs of thyme
1/3 cup olive oil
Salt and black pepper to taste

ROASTED FIGS WITH ST. ANDRÉ AND THYME

Provided by Alexandra Zissu

Categories     quick, dessert

Time 15m

Yield 4 servings

Number Of Ingredients 4



Roasted Figs With St. AndrÉ And Thyme image

Steps:

  • Preheat oven to 400 degrees. Slice an X into the stem side of each fig, cutting halfway down the fruit. Gently pry the figs open, taking care to keep the fruit intact. Stuff 1 teaspoon of cheese into each cavity, and sprinkle with a pinch of thyme. (May be covered and refrigerated for up to an hour before baking.)
  • Arrange figs cut side up on a baking sheet. Roast until the figs open and the cheese is melted, 4 to 7 minutes (less for ripe fruit). Season with pepper to taste. Serve immediately.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 5 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 25 grams

12 fresh figs
4 ounces St. André cheese or other semisoft cheese like goat or Brie
1 to 2 tablespoons fresh thyme leaves
Freshly ground black pepper

BAKED FIGS

This recipe for baked figs is courtesy of David Tanis and should be used in his Double Duck Breasts recipe, which can be found in his cookbook, "A Platter of Figs and Other Recipes."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3



Baked Figs image

Steps:

  • Preheat oven to 400 degrees.
  • Place thyme sprigs in the bottom of a medium shallow baking dish. Place figs, cut side up, in baking dish and drizzle with olive oil.
  • Transfer to oven and bake until figs are puffy and juicy, about 20 minutes. Serve warm or at room temperature.

12 sprigs thyme
24 ripe figs, halved lengthwise
Olive oil

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