TWO`S COMPANY: FIGS FOR SPECIAL OCCASIONS

But figs are well worth splurging on for an occasion. The delicate, sweet flavor transforms simple dishes into luxurious ones. And you`ll find it`s so easy to do. Add a few fig wedges to a mixture of diced fruit. Now it`s not a boring fruit salad. Drape a slice of prosciutto over a quartered fig. Drizzle with a little balsamic vinegar. It`s elegance in three ingredients.
One of my favorite restaurant dishes is a salad of radicchio and blue cheese with fresh figs. Three flavors -- bitter radicchio, buttery blue cheese and floral figs -- blend together so well. For all its elegance, it`s one of the easiest salads or appetizers you can make.
For an entree worthy of the first course, prepare Sweet and Sour Simmered Ribs. Start with pork spareribs, add lush mango nectar and cook until the bones shine through.
RADICCHIO AND FIG SALAD
1 tablespoon olive oil
2 packed cups coarsely shredded radicchio (see Note)
3 tablespoons balsamic vinegar
Salt and pepper
2 ripe figs
2 ounces Gorgonzola cheese, crumbled
Heat oil in 10-inch nonstick skillet. Add radicchio and saute over high heat just until limp, about 1 minute. Add 2 tablespoons balsamic vinegar and cook over high heat until vinegar almost evaporates, 1 minute. Season with salt and pepper to taste. Arrange on each of 2 salad plates.
Quarter figs. Arrange half on each plate. Sprinkle with cheese and remaining 1 tablespoon vinegar. Makes 2 servings.
Note: You can also use uncooked radicchio for this salad. Dress with vinaigrette of 3 tablespoons olive oil to 1 tablespoon balsamic vinegar.
SWEET AND SOUR SIMMERED RIBS
3 pounds pork spareribs
1 cup finely chopped onions
1 garlic clove, minced
1/4 cup cider vinegar
1/4 cup tomato paste
1/4 cup soy sauce
3 to 4 tablespoons packed brown sugar
1 (11.5-ounce) can mango nectar
1/3 cup chicken broth
1/4 teaspoon hot red pepper sauce
Salt and pepper
Place pork in Dutch oven with water to cover. Bring to boil. Reduce heat to low and simmer 1 hour. Remove pork and pour off water.
Add onions, garlic, vinegar, tomato paste, soy sauce and 3 tablespoons brown sugar. Add nectar, broth and hot pepper sauce. Bring to boil. Reduce heat.
Add ribs. Cover and simmer until meat practically falls off bones, about 1 1/2 hours. Taste sauce. Add remaining 1 tablespoon brown sugar, if necessary. Season with salt and pepper to taste. Makes 2 servings.
(Bev Bennett is the author of four cookbooks including the award-winning ``Dinner for Two,`` Barron`s.)
(c) 2000, Bev Bennett. Distributed by the Los Angeles Times Syndicate.
advertisement

Author: Bev Bennett
Archives
THE HEAT`S ON
TWO`S COMPANY: A THANKSGIVING COMPROMISE
TWO`S COMPANY: BUILDING LAYERS OF FLAVORS
TREATING SPROUTS WITH RESPECT
SHORTCUT TO MAKING PEACH TURNOVERS
BEEFING UP THE MENU
NAME THAT TUNA
BRINGING COLOR TO THE TABLE
KEEP THE SALAD COURSE
PLUM GOOD DESSERT
BERRIED TREASURE
SHRIMPLY DELICIOUS
IT`S A WRAP
A BERRY DELICIOUS DESSERT
BARBECUE, INDOORS OR OUT
More Articles