The day after my Saturday in the city with Kira, Ed and Nick we decided to eat in. That means it's a Sunday—and I love Sunday dinner. It's a chance to cook full out. Meat, potatoes, veggies, rolls, and everyone sits at the dining room table.
Naturally, we invited the in-laws over.
Wednesday, March 24, 2010
Sunday, March 7, 2010
Back in the Saddle Again
It's been a while since I posted. But even though work has been maniacal over the past few weeks, good food has been the relief and the release.
To make up for lost time, I'm going to blog about a week of food for the Feinstein family, starting with Saturday March 6th.
Yesterday, my 15-year-old daughter Kira and I went to the Manhattan Theatre Club's Family Matinee Day (www.mtc-nyc.org), along with my friend Ed and his 16-year-old son Nick. Every theater season, MTC hosts a truly special event where a parent and a teenager can spend a Saturday immersed in a rich theatrical experience. In the morning there are acting workshops run by directors, with working actors participating. In the afternoon the group goes to see a MTC show. This time we saw "Time Stands Still" with Laura Linney. All the exercises in the morning are related to themes in the afternoon's show.
We arrived at MTC in early. Nick and Ed were in group A while Kira and I were in group C. After our workshops, we met up for lunch at one of my favorite pizza joints—John's Pizzeria on 44th Street between 8th and 7th Avenues. It's a huge restaurant, in the heart of the theatre district, that used to be a temple. There's always a line, and it's very noisy inside. But the food is well worth the agita.
John's is a place to worship pizza.
There are just three items involved in a pizza, yet the flavor varies so much from one pizza place to another. John's, in my opinion, has perfected pizza. A perfect sliver-thin crust, a flavorful sauce that isn't over spiced and hot, gooey mozzarella cheese.
We ate quickly without wasting one bit of the cheese that oozed off our slices, and went to theater for a thoughtful, provocative afternoon. Even after the Q&A, we were still talking about this powerful show.
Next up...dinner with the wives.
We decided to meet up with the wives and all kids for an early dinner. But we had a challenge: We were in the theatre district, where touristy, expensive, theme-park restaurant are everywhere. As true New Yorkers, we wanted real food at a restaurant that was teenager-friendly. The selection was easy. Virgil's BBQ (www.virgilsbbq.com) on West 44th St between 6th and 7th Avenues. The funny thing was both families came up with the same idea separately.
Virgil's has great, tangy barbecue. They are extremely portion-generous. Of the seven at the table, only Nick (the teenage boy) was able to eat a full meal—the rest of us ordered sandwiches and appetizers.
There were several Carolina pulled pork sandwiches topped with mustard cole slaw, one Owensboro lamb sandwich, one pulled chicken sandwich, a riblets, and Nick's meal was the Memphis pork ribs. If that wasn't too much (and it was too much), we also ordered buttermilk onion rings for the table (crunchy fried with lots salt and pepper) and super cheesy mac & cheese. It was a good thing the cars were parked several blocks away. We needed to walk, talk and digest before we settled in for a sedentary night.
Next up...Sunday dinner with the grandparents.
To make up for lost time, I'm going to blog about a week of food for the Feinstein family, starting with Saturday March 6th.
Yesterday, my 15-year-old daughter Kira and I went to the Manhattan Theatre Club's Family Matinee Day (www.mtc-nyc.org), along with my friend Ed and his 16-year-old son Nick. Every theater season, MTC hosts a truly special event where a parent and a teenager can spend a Saturday immersed in a rich theatrical experience. In the morning there are acting workshops run by directors, with working actors participating. In the afternoon the group goes to see a MTC show. This time we saw "Time Stands Still" with Laura Linney. All the exercises in the morning are related to themes in the afternoon's show.
We arrived at MTC in early. Nick and Ed were in group A while Kira and I were in group C. After our workshops, we met up for lunch at one of my favorite pizza joints—John's Pizzeria on 44th Street between 8th and 7th Avenues. It's a huge restaurant, in the heart of the theatre district, that used to be a temple. There's always a line, and it's very noisy inside. But the food is well worth the agita.
John's is a place to worship pizza.
There are just three items involved in a pizza, yet the flavor varies so much from one pizza place to another. John's, in my opinion, has perfected pizza. A perfect sliver-thin crust, a flavorful sauce that isn't over spiced and hot, gooey mozzarella cheese.
We ate quickly without wasting one bit of the cheese that oozed off our slices, and went to theater for a thoughtful, provocative afternoon. Even after the Q&A, we were still talking about this powerful show.
Next up...dinner with the wives.
We decided to meet up with the wives and all kids for an early dinner. But we had a challenge: We were in the theatre district, where touristy, expensive, theme-park restaurant are everywhere. As true New Yorkers, we wanted real food at a restaurant that was teenager-friendly. The selection was easy. Virgil's BBQ (www.virgilsbbq.com) on West 44th St between 6th and 7th Avenues. The funny thing was both families came up with the same idea separately.
Virgil's has great, tangy barbecue. They are extremely portion-generous. Of the seven at the table, only Nick (the teenage boy) was able to eat a full meal—the rest of us ordered sandwiches and appetizers.
There were several Carolina pulled pork sandwiches topped with mustard cole slaw, one Owensboro lamb sandwich, one pulled chicken sandwich, a riblets, and Nick's meal was the Memphis pork ribs. If that wasn't too much (and it was too much), we also ordered buttermilk onion rings for the table (crunchy fried with lots salt and pepper) and super cheesy mac & cheese. It was a good thing the cars were parked several blocks away. We needed to walk, talk and digest before we settled in for a sedentary night.
Next up...Sunday dinner with the grandparents.
Wednesday, February 10, 2010
A Super Bowl of Three-Bean Vegetarian Chili
I know, I know. The Super Bowl was last weekend. But I wanted to bring something new this year to our annual party at Judy and Lew's house. And I wasn't going to post my recipe until I tried it out.
The challenge is to serve healthy food. For so many people Super Bowl = fat-filled fare. Inevitably, someone brings three-alarm chili.
While I like flavorful food as much as the next guy—and I even enjoy a spicy kick—I don’t like food that’s overly hot. I find the heat overpowers the spicing.
My chili has no meat, a little kick and a whole lot of interesting tastes mixed together. This year, I used my chili as the stuffing for potato skins.
When I told my host what I was bringing she said she wanted healthy food. (Isn’t that an oxymoron on Super Bowl Sunday?) I told her there were vegetables and beans in tomato sauce on a scooped out potato, with a little bit of melted cheddar on top. What’s unhealthy?
First, the recipe for Three-Bean Vegetarian Chili Recipe
What to buy
- 1 large red pepper, cored and cut into bite-sized pieces
- 1 large onion, cut into large pieces (not diced)
- 3 tbl olive oil
- 1 15.5-oz can red kidney beans
- 1 15.5-oz can black beans
- 1 15.5-oz can white cannellini beans
- 2 cloves garlic, finely chopped
- 1 29-oz can diced tomatoes
- 1 29-oz can tomato sauce
- 1 bay leaf
- 1 tbl chili powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- ½ tsp sea salt
- Ground pepper to taste
- Three sprinkles Worcestershire
- 2 tbl balsamic vinegar
- Shredded cheddar cheese
How to prepare it
1. Open cans of beans and pour them into a colander or strainer to drain the liquid out. Set aside.
2. Heat oil in a large pot or Dutch oven over medium heat. Add red pepper, onion and garlic. Saute until soft—about 10 to 12 minutes.
3. Add cans of diced tomatoes and tomato sauce, drained beans, bay leaf and all seasonings. Bring pot to a low boil, cover and simmer for at least 30 minutes, stirring frequently to keep the chili from burning on the bottom of the pot.
4. Serve in a bowl while hot. Garnish with shredded cheddar cheese to taste.
Now, the recipe for potato skins
What to buy
- 1 potato per person
- Vegetable oil
- Sea salt
How to prepare it
1. Clean the potatoes and set aside to dry.
2. Pre-heat over to 400 degrees. While the oven is heating, prick each potato several times with a fork. Place potatoes on a baking pan in the fully heated oven and cook for one hour, turning over the potatoes after 30 minutes.
3. Take the potatoes out of the oven and set aside to cool. Raise the oven temperature to 425 degrees.
4. When the potatoes are cool enough to handle (after 10 minutes or more), cut them in half. Scoop out the insides leaving a wall of skin and potato that ½ inch thick.
5. Place a rack on the heavy-duty baking pan. Brush the skins of the potato with vegetable oil and place skin-side up on the rack. Sprinkle with sea salt and place the pan in the oven for 20 minutes, turning the potatoes over after 10 minutes. This will make the potato skins crisp.
6. Remove the potatoes from the oven and let cool.
All the above can be done beforehand. When you're ready to serve your skins...
7. Put a heaping tablespoon of chili in each potato. Sprinkle shredded cheddar cheese on each potato. Heat in the over until the cheese is melted about 15 minutes.
8. Serve hot.
That my new Super Bowl recipe. Do you have a special Super Bowl recipe to share with us? Post it here.
The challenge is to serve healthy food. For so many people Super Bowl = fat-filled fare. Inevitably, someone brings three-alarm chili.
While I like flavorful food as much as the next guy—and I even enjoy a spicy kick—I don’t like food that’s overly hot. I find the heat overpowers the spicing.
My chili has no meat, a little kick and a whole lot of interesting tastes mixed together. This year, I used my chili as the stuffing for potato skins.
When I told my host what I was bringing she said she wanted healthy food. (Isn’t that an oxymoron on Super Bowl Sunday?) I told her there were vegetables and beans in tomato sauce on a scooped out potato, with a little bit of melted cheddar on top. What’s unhealthy?
First, the recipe for Three-Bean Vegetarian Chili Recipe
What to buy
- 1 large red pepper, cored and cut into bite-sized pieces
- 1 large onion, cut into large pieces (not diced)
- 3 tbl olive oil
- 1 15.5-oz can red kidney beans
- 1 15.5-oz can black beans
- 1 15.5-oz can white cannellini beans
- 2 cloves garlic, finely chopped
- 1 29-oz can diced tomatoes
- 1 29-oz can tomato sauce
- 1 bay leaf
- 1 tbl chili powder
- 1 tsp cayenne pepper
- 1 tsp cumin
- ½ tsp sea salt
- Ground pepper to taste
- Three sprinkles Worcestershire
- 2 tbl balsamic vinegar
- Shredded cheddar cheese
How to prepare it
1. Open cans of beans and pour them into a colander or strainer to drain the liquid out. Set aside.
2. Heat oil in a large pot or Dutch oven over medium heat. Add red pepper, onion and garlic. Saute until soft—about 10 to 12 minutes.
3. Add cans of diced tomatoes and tomato sauce, drained beans, bay leaf and all seasonings. Bring pot to a low boil, cover and simmer for at least 30 minutes, stirring frequently to keep the chili from burning on the bottom of the pot.
4. Serve in a bowl while hot. Garnish with shredded cheddar cheese to taste.
Now, the recipe for potato skins
What to buy
- 1 potato per person
- Vegetable oil
- Sea salt
How to prepare it
1. Clean the potatoes and set aside to dry.
2. Pre-heat over to 400 degrees. While the oven is heating, prick each potato several times with a fork. Place potatoes on a baking pan in the fully heated oven and cook for one hour, turning over the potatoes after 30 minutes.
3. Take the potatoes out of the oven and set aside to cool. Raise the oven temperature to 425 degrees.
4. When the potatoes are cool enough to handle (after 10 minutes or more), cut them in half. Scoop out the insides leaving a wall of skin and potato that ½ inch thick.
5. Place a rack on the heavy-duty baking pan. Brush the skins of the potato with vegetable oil and place skin-side up on the rack. Sprinkle with sea salt and place the pan in the oven for 20 minutes, turning the potatoes over after 10 minutes. This will make the potato skins crisp.
6. Remove the potatoes from the oven and let cool.
All the above can be done beforehand. When you're ready to serve your skins...
7. Put a heaping tablespoon of chili in each potato. Sprinkle shredded cheddar cheese on each potato. Heat in the over until the cheese is melted about 15 minutes.
8. Serve hot.
That my new Super Bowl recipe. Do you have a special Super Bowl recipe to share with us? Post it here.
Sunday, January 31, 2010
What To Eat For Dinner The Night After The Most Amazing Meal
Last night we had dinner at our friends Donna and Vasili's house.
OMG!
Donna and Vasili are uber-generous and gracious hosts. She's Italian and handles the cooking. Vasili is Greek and handles the wine. Put the two together and you have an unforgettably delicious meal. I weighed myself at the gym one day later—after my yoga class—and I was still three pounds up. We couldn't stop eating.
The meal started with antipasto—three platters of it. The first had an assortment of Italian meats—two kinds of prosciutto, Genoa salami, Sopressetta and Mortadella. The second held homemade roasted red pepper and olives with virgin olive oil. There was, of course, a cheese platter with four kinds of cheese—provolone, pecorino, parmigiano reggiano and rocchetta. A warm baguette and various other bread sticks rounded it up. Vasili served a delicious Franciscan Cabernet Sauvignon with this. All the guests agreed that was enough of a meal for us. But not for Donna.
Next came the main course. Roasted grouper, perfectly infused with fresh herbs. Also to fill our plates was mushroom risotto, haricot vert, carrots and a salad with clementine slices and pistachios dressed in a balsamic vinaigrette. Vasili's contribution was equally creative—a fresh, crisp Brocard Chablis.
Dessert was a Jean Georges recipe—Swiss chocolate cake with a molten center. As I said, OMG.
We waddled home later that evening swearing we would only eat salad the next night. That's what I made.
The denouement: dinner the next night.
A while back I got a recipe from Prevention.com for roasted butternut squash and spinach salad . The recipe said there were just 238 calories per serving. Considering what we ate last night, the fewer calories the better.
But it was dinner and I was serving my two teens. So I grilled three boneless chicken breasts, with salt, pepper, herbs De Provence and freshly squeezed lemon juice, and put the sliced chicken on top of the salad recipe below (which I changed slightly based on what was in the house).
Roasted Butternut and Spinach Salad from Prevention.com.
Here's the link to the recipe: http://bit.ly/bKaXOY. And here's the slightly modified recipe I made:
What to buy
- 3/4 lb precut butternut squash cubes (3/4") or 1/2 med butternut squash, peeled, seeded, and cubed
- 1 lg red bell pepper, cut into 3/4" pieces
- 4 Tbsp extra virgin olive oil, divided (MUFA=monounsaturated fat)
- 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1/2 tsp salt, divided
- 1/4 tsp freshly ground black pepper, divided
- 4 Tbsp freshly squeezed lemon juice
- 4 tsp honey
- 1/4 sm red onion, chopped (about 1/4 c)
- 4 c package packed baby spinach (4 oz)
- 1 sm Gala or Golden Delicious apple, cored and thinly sliced
- 1 c thinly sliced radicchio
- 1/2 c toasted hazel nuts
How to prepare it
1. Preheat oven to 425°F.
2. While the oven is warming, season boneless chicken breast with salt, pepper and herbs De Provence. Then place on warm grill, cooking on both sides until done. About 10 to 15 minutes, depending on thickness of chicken. While the chicken is cooking...
3. Roughly cut hazel nuts and toast in a cast iron skillet until browned. Put aside.
4. Coat rimmed baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in medium bowl. Arrange in single layer on prepared baking sheet. Roast 25 to 30 minutes, stirring occasionally to prevent sticking, until tender and lightly browned. Let cool 10 minutes.
5. Whisk lemon juice, honey, and remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large salad bowl while squash roasts. Stir in onion. Add spinach, apple, radicchio, hazel nuts, and squash mixture and toss to combine.
OMG!
Donna and Vasili are uber-generous and gracious hosts. She's Italian and handles the cooking. Vasili is Greek and handles the wine. Put the two together and you have an unforgettably delicious meal. I weighed myself at the gym one day later—after my yoga class—and I was still three pounds up. We couldn't stop eating.
The meal started with antipasto—three platters of it. The first had an assortment of Italian meats—two kinds of prosciutto, Genoa salami, Sopressetta and Mortadella. The second held homemade roasted red pepper and olives with virgin olive oil. There was, of course, a cheese platter with four kinds of cheese—provolone, pecorino, parmigiano reggiano and rocchetta. A warm baguette and various other bread sticks rounded it up. Vasili served a delicious Franciscan Cabernet Sauvignon with this. All the guests agreed that was enough of a meal for us. But not for Donna.
Next came the main course. Roasted grouper, perfectly infused with fresh herbs. Also to fill our plates was mushroom risotto, haricot vert, carrots and a salad with clementine slices and pistachios dressed in a balsamic vinaigrette. Vasili's contribution was equally creative—a fresh, crisp Brocard Chablis.
Dessert was a Jean Georges recipe—Swiss chocolate cake with a molten center. As I said, OMG.
We waddled home later that evening swearing we would only eat salad the next night. That's what I made.
The denouement: dinner the next night.
A while back I got a recipe from Prevention.com for roasted butternut squash and spinach salad . The recipe said there were just 238 calories per serving. Considering what we ate last night, the fewer calories the better.
But it was dinner and I was serving my two teens. So I grilled three boneless chicken breasts, with salt, pepper, herbs De Provence and freshly squeezed lemon juice, and put the sliced chicken on top of the salad recipe below (which I changed slightly based on what was in the house).
Roasted Butternut and Spinach Salad from Prevention.com.
Here's the link to the recipe: http://bit.ly/bKaXOY. And here's the slightly modified recipe I made:
What to buy
- 3/4 lb precut butternut squash cubes (3/4") or 1/2 med butternut squash, peeled, seeded, and cubed
- 1 lg red bell pepper, cut into 3/4" pieces
- 4 Tbsp extra virgin olive oil, divided (MUFA=monounsaturated fat)
- 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
- 1/2 tsp salt, divided
- 1/4 tsp freshly ground black pepper, divided
- 4 Tbsp freshly squeezed lemon juice
- 4 tsp honey
- 1/4 sm red onion, chopped (about 1/4 c)
- 4 c package packed baby spinach (4 oz)
- 1 sm Gala or Golden Delicious apple, cored and thinly sliced
- 1 c thinly sliced radicchio
- 1/2 c toasted hazel nuts
How to prepare it
1. Preheat oven to 425°F.
2. While the oven is warming, season boneless chicken breast with salt, pepper and herbs De Provence. Then place on warm grill, cooking on both sides until done. About 10 to 15 minutes, depending on thickness of chicken. While the chicken is cooking...
3. Roughly cut hazel nuts and toast in a cast iron skillet until browned. Put aside.
4. Coat rimmed baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in medium bowl. Arrange in single layer on prepared baking sheet. Roast 25 to 30 minutes, stirring occasionally to prevent sticking, until tender and lightly browned. Let cool 10 minutes.
5. Whisk lemon juice, honey, and remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large salad bowl while squash roasts. Stir in onion. Add spinach, apple, radicchio, hazel nuts, and squash mixture and toss to combine.
Monday, January 25, 2010
A Quick Tip, Courtesy of Ann Murray (my Mother-In-Law)
When was the last time you cooked a big meal with lots of components and forgot to serve something? (It's usually the rolls. Never the desserts.) Even when you have a list, you're always too busy to check it. Well, my mother mother-in-law solved this.
When you're setting the table, set up a serving platter for each component. Then put a piece of paper in each plate with the food that's going on that platter. When you serve the meal, replace the paper with the food.
You will forget nothing. I guarantee it.
When you're setting the table, set up a serving platter for each component. Then put a piece of paper in each plate with the food that's going on that platter. When you serve the meal, replace the paper with the food.
You will forget nothing. I guarantee it.
Wednesday, January 13, 2010
Quick Bite: Recipe for Zuppa alla Pavese
Every recipe has a story. This one is courtesy of my Uncle Harvey.
Harvey has a big personality. It seems he knows everyone, and everyone he knows loves Harvey. Wherever he goes, Harvey runs into a friend or acquaintance. In 1985, Harvey and I spent Thanksgiving in Paris. It was a cold, snowy Sunday night when we arrived, and we stopped into the famous Deux Magots cafe for a petite collation (translation: a little snack) before bed. It was dark outside. We were huddled in a warm corner when I looked up to see a man that Harvey knew approaching to say "hi." What are the chances?
One reason I love to cook is because Uncle Harvey is an artist in the kitchen. He is the king of short-cut cooking: no one else can take pre-made food and put it together in a way that tastes freshly prepared and oh-so-flavorful.
After reading my "Soup is Good Food" posting, Harvey sent me this recipe for Zuppa alla Pavese. This is a classic peasant recipe named for the Battle of Pavese, Italy in the 16th century under Francois Premier, King of France. The recipe is simple, quick and delicious—perfect for lunch or a cold winter evening.
What to buy
- 1 to 1 1/2 cups of chicken or beef stock (store bought is fine)
- Slice of crusty French or Italian bread
- 2 tablespoons butter
- 1 egg at room temperature
- Salt & pepper
- Grated parmesan cheese to taste
How to prepare it
Harvey has a big personality. It seems he knows everyone, and everyone he knows loves Harvey. Wherever he goes, Harvey runs into a friend or acquaintance. In 1985, Harvey and I spent Thanksgiving in Paris. It was a cold, snowy Sunday night when we arrived, and we stopped into the famous Deux Magots cafe for a petite collation (translation: a little snack) before bed. It was dark outside. We were huddled in a warm corner when I looked up to see a man that Harvey knew approaching to say "hi." What are the chances?
One reason I love to cook is because Uncle Harvey is an artist in the kitchen. He is the king of short-cut cooking: no one else can take pre-made food and put it together in a way that tastes freshly prepared and oh-so-flavorful.
After reading my "Soup is Good Food" posting, Harvey sent me this recipe for Zuppa alla Pavese. This is a classic peasant recipe named for the Battle of Pavese, Italy in the 16th century under Francois Premier, King of France. The recipe is simple, quick and delicious—perfect for lunch or a cold winter evening.
What to buy
- 1 to 1 1/2 cups of chicken or beef stock (store bought is fine)
- Slice of crusty French or Italian bread
- 2 tablespoons butter
- 1 egg at room temperature
- Salt & pepper
- Grated parmesan cheese to taste
How to prepare it
1. Bring chicken or beef stock brought to a boil.
2. Saute sliced crusty bread in butter, on both sides.
3. Warm soup bowls in a low-heat oven.
4. Place one slice of 'crostini' into bowl and one raw egg on top. Pinch of salt, pepper, and grated Italian cheese.
4. Place one slice of 'crostini' into bowl and one raw egg on top. Pinch of salt, pepper, and grated Italian cheese.
Slowly add hot soup to each bowl, enough to poach the egg. Serve.
I know what I'm having for dinner tonight. And you?
I know what I'm having for dinner tonight. And you?
Sunday, January 10, 2010
A Delicious Hors d'oeuvre
I'm not good at hors d'oeuvres. But you can't rush your dinner guests to the dinner table the minute they arrive in your home. You need a transition. You need something to soak up the delicious cocktails or wine you're serving as you're chatting and catching up. That's where hors d'oeuvres come in.
Trader Joe's has a terrific selection of tasty hors d'oeuvres. But whenever I serve them I feel like I'm cheating because I didn't prepare food from scratch for my honored guests. That said, I don't mind the idea of mixing store bought and home made.
During the holidays, there's always a parade of people coming to the house. To make sure these guest are sated, I went to MarthaStewart.com and found a wonderful, easy recipe for Goat-Cheese Crostini with Fig Compote. The sweetness of the figs complements the creamy tang of the goat cheese. All you need to do is prepare the compote, toast some baguette rounds, spread the goat cheese on the baguettes, top with compote and serve.
Goat-Cheese Crostini with Fig Compote
http://bit.ly/50ulUS
What to buy
- 1 small baguette (8 ounces), cut on the diagonal into small slices
- 3 tablespoons olive oil
- 1/2 cut chopped dried Mission figs
- 1 cup hearty red wine, like a Chianti
- 1/4 cup light-brown sugar
- 1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
- 5 ounces goat cheese (1 small log)
How to prepare it
1. Heat broiler. Brush both sides of baguette slices with oil, place on a rimmed baking sheet. Broil until golden, about 1 to 2 minutes per side. Set aside.
2. In a small saucepan, combine chopped up figs, sugar, wine, thyme and a pinch of salt. Bring to a boil; reduce to a simmer and cook uncovered until thickened—about 7 to 9 minutes. Let compote cool to room temperature.
3. Spread goat cheese on each piece of toast, and top with compote. Garnish with thyme, if desired.
Do you have any easy, delicious hors d'oeuvres recipes you care to share? Post them here.
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