Monday, July 25, 2016
On Saturday afternoon, my friend Julie treated me to a cooking class that was all about cooking with figs. Our instructor was Felicia Cocotzin Ruiz who is a "natural chef" using all natural ingredients especially those that can be found in our area.
In the top photo she is make these delicious chocolate dipped figs that have been rolled in pistachios. She used the small bite sized fresh figs for this dish and it was delicious.
The show-stopper dish she made was a fig tart with a crust made with mesquite flour. I've seen mesquite flower in various specialty stores and I've tasted dishes made with it in a couple of local restaurants but, I've never attempted to cook with it myself. I'm glad I had the opportunity to see how it's done. You can't use it on it's own, it has to mixed with other flower because the mesquite flower has a high sugar content and will burn quickly if you use it alone. That tart was so good! I loved it.
She also made one more dish that I didn't snap a photo of. It was a Fig and Ancho Chile Sauce that was fantastic. It was thick like a chutney and dark from the dried ancho chilies and was wonderful with chips or would be equally wonderful with meats or on sandwiches. I'll definitely make some of that at home.
It was a fun event hosted by a very knowledgable and talented chef!