Fig and Prosciutto Flatbread

Figs seem to be very "en vogue" lately. They are popping up on blogs everywhere. Fig jam, fig tortes, fig cookies - the possibilities and blog entries are endless. I'm sure you've seen many versions of a fig and prosciutto pizza or flatbread before, but this is my take on the classic pairing. For one, I'm not a big fan of fresh figs. The slimy consistency of the center, along with the texture of the outside just doesn't sit well for me. I don't know if I just haven't had good fresh figs, or if I just really don't like them. To me, dried figs have more flavor, a nice, chewy texture and a no-fail ripe, sweet taste that I can depend on.

Fresh figs are more of a gamble. So for my pizza I combine dried figs, caramelized onions with balsamic and fresh rosemary, crisp prosciutto, crumbled gorgonzola and garlic oil. I've made this pizza for a few different crowds and, I don't mean to brag...but I've been told by several of them that it's THE BEST pizza they've EVER tasted. (Yes I know how obnoxious that statement sounds.)

Oh and I call it flatbread because its square. To me, flatbread is square, pizza is round. And flatbread sounds...hmmm sexier. Like something from a gourmet restaurant perhaps? I know, can I get anymore pretentious with this pizza or what? Anyway, hope you enjoy my version of this figgy favorite!

Fig and Prosciutto Flatbread


1 portion pizza dough, grilled or baked (I buy the pre-made bags of raw dough at my grocery store)
1/2 large sweet onion, sliced
2 tablespoons balsamic vinegar
1 tablespoon rosemary
dash of salt
1/4 cup olive oil plus 2 tablespoons
3 cloves garlic, minced
5 thin slices of prosciutto
1 bag dried black mission figs, chopped (usually 6-8 oz bag)
1 cup crumbled gorgonzola cheese

Preheat oven to 350. Lay your prosciutto out in a single layer onto a baking sheet. Crisp in the oven for 15-20 minutes. Remove and set aside.
Grill or bake your pizza dough according to directions. I buy the raw balls of dough at my grocery store and then grill it on a rimmed baking sheet on the hot grill. I stretch the dough out in the pan while it sits over a hot grill. As the dough starts to cook it takes on the square shape of the pan. I close the lid, let it cook up on one side and then flip the dough onto the grill coals to parbake it on the other side. I remove the cooked pizza crust from the grill, return it to the my baking sheet and set it aside.
Meanwhile, I start preparing my other toppings. In a small skillet, I heat two tablespoons of olive oil. Add your sliced onions and cook over medium heat until slightly softened. Add your balsamic vinegar and rosemary and cook until the vinegar has thickened slightly. Season lightly with salt and once the onions are caramelized and cooked down. Remove the onions from the skillet to a plate and set aside.
Rinse and wipe out your skillet. Add your remaining 1/4 cup of olive and your minced garlic. Cook over low heat until the garlic is softened. You'll use this garlic oil as the sauce.
Now you're ready to assemble your pizza. First brush the crust with half of your garlic oil. Top evenly with your caramelized balsamic onions, then chopped figs, then crumble your prosciutto onto the pizza. Finally top with your crumbled gorgonzola. Return the pizza to a hot grill or put back into your preheated 350 degree oven and cook until the gorgonzola has melted.
Serve hot.

WEDGIE!!!!!!

In middle and high school this single word, shouted down the hallway, could cause fear in the heart of any adolescent. For most 30-something males this word brings back memories of bullies and tighty-whities. For my husband, however, this word "wedgie" has a whole new meaning. One that evokes salivating and anticipation.

The wedgie, otherwise known as the wedge salad, is a classic dish, as American as apple pie. It's indulgent, beautiful, rich and simple all in one bite. Think 80s-power-lunch: striped suits, stately rooms bathed in dark mahogany, searing hot steaks bathed in butter, creme brulees, and large goblets of red wine. And the wedge.


Leave it to my husband to turn this American institution into an underwear pun. Nonethless though, we are both big fans of the wedgie. We order it whenever we encounter it on a menu. We always marvel at how simple it is and wonder why we never replicate it at home. So I finally did it.

To construct this salad you can kind of take some poetic license. Our favorite toppings for a perfectly chilled wedge of iceberg lettuce are chopped scallions, chopped tomatoes, crumbled bleu cheese, crispy prosciutto and creamy gorgonzola dressing. Any combination of those toppings would work. The most important part however, is finding a good dressing recipe , like this one from one of my favorite cookbooks, The Cheese Lover's Cookbook & Guide.


8 oz gorgonzola cheese
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup milk
1 teaspoon garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
juice of half a lemon
1/2 teaspoon salt
1 teaspoon pepper
3 large leaves of basil

Put half of the gorgonzola, along with the rest of the ingredients into a food processor and pulse process until smooth.

The recipe tells you to pulse in the last half of the gorgonzola. I however, just crumbled the rest of the gorgonzola and mixed it in with the dressing to make it chunky, creamy gorgonzola dressing.

Rubbed Flank Steak with Horseradish Cream and Gorgonzola Pear Salad

This flank steak should really be called "Drunken Steak with Horseradish Cream" or "Real Man's Steak". I found this recipe in an issue of Waterfront Living , a Maryland-based magazine about life on the Eastern Shore. They had a section for "smokin' tailgate recipes" and this one caught my eye. Not because I'm a tailgater, but mainly because my husband loves bourbon. I imagined him reading this recipe like Joey from friends, "Horseradish...good, steak...good, Bourbon....GOOOOOD!"
The recipe literally embodies all the food groups he enjoys - alcohol, meat and condiments. So we gave it a shot with very successful results. The steak is marinated overnight in a mixture of soy sauce and bourbon and then rubbed with a fragrant spice mixture about 30 minutes before throwing it on the grill. Then you serve it with horseradish cream. I threw in some caramelized onions for good measure. It was quite delicious and a very unique flavor combination. The bourbon definitely shines through, and to me that was a bit hard to get used to at first. Bourbon is not for the faint of heart, but my husband loved it. So fire up your grill and get your man-pants on, this steak is sure to impress. And I would also imagine it would go very well with a few cold beers and a mid-season football game, if you really are a tailgater. Enjoy!

Rubbed Flank Steak with Horseradish Cream
Marinade:
1 (1 to 1.5 lb.) flank steak
1/4 cup bourbon whiskey
1 tablespoon low sodium soy sauce
Horseradish Cream
1/3 cup plain yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
2 tablespoons of freshly chopped Italian flat-leaf parsley (my addition)
Rub:
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon ancho chili powder
1.5 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1 teaspoon cumin
pinch of salt

Marinate your steak overnight or for as long as 24 hours.
Prepare your horseradish cream and chill.

Prepare your rub.

Remove your steak from the marinade and discard the marinade.
Rub your spice mixture on the moist steak 30 minutes before grilling(coming up is a photo showing why I never became a successful hand model):

And there you have it! Fire up your grill, throw your steak on and cook till desired temperature.

My man is a medium rare steak-eater so I gave it about 5 minutes per side.
It came out nice and juicy and pink.

Honestly, it was a little too pink for me, but I ate it anyway.
Once you let your steak rest a while and cut it up, serve it with your horseradish cream and top with some caramelized onions.

Beautiful!!

I served this with one of my favorite salads of all time from my Nordstrom Family and Friends cookbook.
Pear, Gorgonzola and Sugared Walnuts Salad
Any lettuce you prefer, I think field greens or butter lettuce work best here.
1 pear, sliced thin
6 oz. of Gorgonzola cheese, crumbled
1/2 cup whole walnuts
3 tablespoons brown sugar
1 egg white
1 red pepper, sliced thin
1/2 cup canola oil
1/8 cup champagne vinegar or more if you like your dressy really tangy
1 teaspoon dijon mustard
salt and pepper

Wash and drain your lettuce. Arrange your pears, peppers and cheese on top. In a separate bowl mix together your walnuts, brown sugar and egg white. Preheat your oven to 375 degrees. Spray a baking sheet with cooking spray and lay your walnuts out on top.

Bake the nuts in the oven until crispy and golden brown, tossing once while in the oven. Remove your nuts and let them cool.
Meanwhile, whisk together the oil, vinegar, mustard and salt and pepper to taste. Once your nuts have cooled, toss them into the salad with your dressing and serve.