I was supremely lucky this past fall to get six delicious fresh figs. It’s a rare treat for me since figs have such a short season and an even shorter shelf life. This year, I nearly had to leg wrestle my way to the bin at the store to score some of these fresh beauties. I had commented to another patron at the store that I couldn’t wait to get these little fellas home, stuff them with some goat cheese, wrap them in a bit of bacon, give them a quick balsamic and honey glaze, and pop them into the oven. Now, tender, sweet figs stuffed with rich, herbed goat cheese and wrapped with what is, quite possibly, the world’s most perfect meat makes me weak in the knees. The bacon, of course, is sublime, but the sweetness of the figs with the delicate crunch of those seeds really sells it.

My fellow shopper replied with “Well, good for you. I couldn’t possibly eat any of that. I’m vegan.”  Fair enough. In a past life, I worked as a personal chef and did a tremendous amount of work with vegetarians and vegans alike. Although I may never personally understand a life without cheese, I can respect it and I can certainly cook in that fashion.

One portion of that exchange, however, didn’t quite seem right. I actually followed Mr. Vegan (I didn’t ask his name) into the next aisle and asked for some clarification. “I’m sorry,” I continued, “but what did you mean by you couldn’t eat any of it? Cheese and bacon are out, but who could ever turn down a looker like this?” I asked, tapping my fresh figs ever so gently.

He just smiled and told me to look it up. Harrumph. Continue reading “It’s the crunchy bits I like the best”