a recipe from a dream (ed: with recipe)

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Grasa

Registered:1347083219
Posts: 1,819

Posted 1412137860 · Edited	Reply with quote #1

That is what it says... many of you cannot understand...but check out the pictures... fig stuffed with Chicken cubed, stired up with onions... some cardamon, dates, and pomogranates... Too much work, but sounds worth trying... The recipe: http://www.jweekly.com/article/full/17433/prepare-fare-of-new-israel-old-traditions/ __________________ Grasa Seattle, WA

greenfig

Registered:1359790036
Posts: 3,182

Posted 1412143118 · Edited	Reply with quote #2

The cinematography and the guy speaking Portuguese are as entertaining as the dish is tasty ! :D That is a pure art of food film making... I wonder what variety of figs is that? They are clearly not fully ripe to be firm and stay as one piece. Thanks, Grasa! __________________ wish list: Violeta, Calderona. USDA z 10a, SoCal

armando93223

Registered:1318984112
Posts: 1,164

Posted 1412144611	Reply with quote #3

Great Stuff, I just eat my figs, will see if my step-daughter can cook some fig recipes for me..... __________________ Armando in the Heart of California

Grasa

Registered:1347083219
Posts: 1,819

Posted 1412180992	Reply with quote #4

From what I understand, the major cultivated varietes for the broad market in Brazil is the Pingo de Mel (Kadota) and Roxo de Valinhos (Brown Turkey). Does it look like Kadota do you? Perhaps some of the members from there can enlighten a bit. I got curious about his trowing cinamon at the flame. The reporter says the smell of the food was incredible... I may try making something here with my figs that won't fully get to maturity. __________________ Grasa Seattle, WA

greenfig

Registered:1359790036
Posts: 3,182

Posted 1412185512 · Edited	Reply with quote #5

Not the Kadota for 100%. Doesn't look like a BT also to me, unless the BT in Brazil is not what we have here. Edit: I watched the video again. On the second thought, it might be the unripe BT. I have the CA BT and they look different from the regular BT so I wasn't sure. __________________ wish list: Violeta, Calderona. USDA z 10a, SoCal

rcantor

Registered:1309799312
Posts: 5,724

Posted 1412197895	Reply with quote #6

What does he do with the fig pulp? I didn't see him use it. The skins are so far from ripe they're probably tasteless. __________________ Zone 6, MO Wish list: Galicia Negra, De La Reina - Pons, Genovese Nero - Rafed's, Sbayi, Souadi, Acciano, Any Rimada, Sodus Sicilian, any Bass, Pons or Axier fig, any great tasting fig.

RichinNJ

Registered:1374784282
Posts: 1,687

Posted 1412210226	Reply with quote #7

When we lived in São Paulo Brazil I was not fig savvy. My wife to be had no knowledge of figs. The bananas, grapes, strawberries, papaya, pineapple and many amazon on fruits were plentiful.

Grasa

Registered:1347083219
Posts: 1,819

Posted 1412222840 · Edited	Reply with quote #8

This Chef is a guest from Israel for this twenty year old established restaurant. He said having learned to cook with the elder women and, this is suppose to be a "biblical" kinda of food made on the flames of gas stove... go figure! Bob, I had the same thought at first, but it appears, he used some of it for the sauce in which it is bathing/cooking. Igor, you could be right. Roxo de Valinhos is the most common and since it has that redish pulp... could be the BT unripe. Well, after my little experiment here tonight (cooking my unripe ones) I am definately going to improve my fig cooking skills. __________________ Grasa Seattle, WA

Figfinatic

Registered:1330272993
Posts: 761

Posted 1412279168	Reply with quote #9

Excellent looking dish. __________________ Wish: Sbayi, passiflora incense, quadrangularis or others

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