Month: September 2026

Fresh Fig Bread with Gorgonzola Dolce DOP

~ lisaandfrancescook ~ Leave a comment

If you enjoy a cheese board or a cheese course for dessert, this recipe is for you. It is a riff on my Fresh Fig and Walnut Bread and my Fresh Fig Salad. We are smack into fig season and I couldn’t be happier. This Fresh Fig Bread with Gorgonzola and Candied Pecans is sweet and a bit decadent with low notes of cognac and the oozy, bluey Gorgonzola. The flavor will only intensify over a day or two – assuming you can keep it around that long!

While I am not as lucky as my son and daughter-in-law who have their own fig tree, I do have access to different kinds of fresh figs. I chose Gorgonzola Dolce because it is a mellow, creamy blue cheese with a slightly sweet, nutty taste. While I think this option is perfect, you could also use a Cambozola or Saint Agur. Just make sure that the cheese is ripe and at room temperature so that it melts int to creamed butter and sugar.

You will not bite into this and immediately identify “blue cheese.” The addition is subtle. If you want a more in your face blue cheese experience, don’t cream the cheese with the butter and sugar. Instead, cut it into small chunks and add it into the batter at the end with the figs and nuts. I used 3 Tablespoons of the cheese, but again, if you want more of the blue cheese, then use 4 Tablespoons.

I used brown figs for this but green or Black Mission should also work. You want the figs to be just on the right side of being over ripe for maximum figginess.

I used Courvoisier as my cognac because that was what I happened to have. It’s known as “The Cognac of Napoleon”. You could use any cognac or Armagnac or you could leave it out. I think that it just adds that somethin’, somethin’. If you are concerned about alcohol, it will cook off and evaporate during the baking, leaving behind only its essence.

Because of the fresh fruit and the overall texture of the Fresh Fig Bread with Gorgonzola, I would suggest wrapping it tightly and refrigerating any unused portion unless your house is cool or you will eat it within a couple of days. Bring it to room temperature when you are ready to eat it. The bread will also freeze well. This bread would be a lovely addition to any charcuterie board or on your holiday table.

RECIPE

Yield: One 8″x 5″ loaf (about 8 servings)

INGREDIENTS

2 cups of fresh ripe figs (About 1 pint)

2 large eggs

8 Tablespoons of unsalted butter, softened

3 to 4 Tablespoons of Gorgonzola Dolce (See note above)

1 cup of granulated sugar

2 cups of Unbleached All-Purpose Flour

1/2 teaspoon of kosher or fine sea salt

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1.5 teaspoons of pure vanilla extract or vanilla bean paste

1 generous Tablespoon of cognac (Optional, but recommended)

1 scant cup of candied walnuts or pecans broken or coarsely chopped (You can make your own, but I buy mine)

DIRECTIONS

Preheat your oven to 350 degrees F. with the rack in the middle. Spray or lavishly butter an 8″ x 5″ loaf pan. Crumple a piece of parchment to cover the bottom of the pan with a 2 to 3″ overhang along the long sides. This will make removing the bread easier. Spray the parchment paper (I actually forgot to do this and it still worked out.)

Prepare your figs by cutting off the stems. Then cut each fig into about 6 to 8 pieces depending on how big they are.

In a separate bowl, mix together the flour, salt, baking powder and baking soda. Set aside.

Using a stand or hand mixer (or your own brute strength!) cream the butter, Gorgonzola Dolce and sugar until the mixture is really creamy. Then add the vanilla, cognac and eggs, one at a time. Mix well.

Once your wet mixture is well mixed, add half of the flour mixture in two batches. After you add the flour the second time, but before you mix it through, add the figs and nuts. Just mix until there is no more flour visible, do NOT overmix. Any last bits, just mix by hand with a spatula or wooden spoon.

Pour the the thick batter into the prepared loaf pan and bake for approximately 75 minutes or until a toothpick comes out clean. Ovens vary so check it when it starts to smell amazing.

Allow the bread to cool in the pan on a wire rack for about 12 minutes before removing it to complete cooling. If you can resist, wait to cut the loaf until it has completely cooled.

Bulghur Wheat Salad

~ lisaandfrancescook ~ Leave a comment

My Bulghur Wheat Salad is perfect as a light meal or a spectacular side to grilled meat, chicken or fish. Look for my tip below to make this a vegan delight with one simple swap. Loaded with protein from the beans and haloumi cheese*, this salad also is bursting with flavor and visual appeal. Preserved and fresh lemon, lots of herbs and Mediterranean spices, this salad can’t fail to please. Eaten at room temperature, Bulghur Wheat Salad is perfect for a picnic or as part of a buffet and will satisfy vegetarians and meat eaters alike. Leftovers make for a quick and satisfying meal.

The recipe below does not need to be slavishly followed. If you prefer more beans or wish to keep it vegan by skipping the cheese, this salad will still work. If you don’t have green onions, then use red or yellow. The cabbage is essential in my opinion for just the right crunch, but if you want to also add some thickly grated carrot, go for it.

Each element in my salad adds just the right flavors and textures to make every bite like a great jazz riff taking place in your mouth.

Everyone knows about tabbouleh salad or bulghur wheat pilaf. And I love bulghur wheat eaten those ways. But give this salad a try. It’s great to make ahead so all of the flavors have a chance to play with each other, which makes it perfect for the upcoming holidays when you are busy and having guests over.

* Swap out the haloumi cheese with one block of extra firm or super firm tofu. After draining the tofu, pat it dry. Cube or tear the tofu into pieces. The exact size doesn’t matter, but you want it big enough to feel like you are eating something and small enough to be able to get a nice sear. Toss the tofu with 1 Tablespoon of cornstarch, potato starch or arrowroot. Add in the same spices as I do for the haloumi (see below in the ingredients) and brown in a pan using a neutral oil with a high smoke point. I like Avocado Oil, but you could use grapeseed, canola or other oil of your choice.

RECIPE

YIELD: 6 to 8 servings, depending on if it is a side or a main course

INGREDIENTS

1.5 cups of medium coarse bulghur wheat, soaked in 3 cups of water (tap or filtered)

1/2 pound of dry beans, cooked (About 3 cups cooked, if you are using canned, drained and rinsed beans) [NOTE: I used a buckeye bean from Rancho Gordo, but you could use almost any bean that holds it’s shape after cooking]

2 Persian cucumbers, halved and cut into half moons

2.5 cups shredded red cabbage

1 large handful of fresh herbs, chopped (I used dill, cilantro, parsley and mint)

The skin of a quarter of a preserved lemon, finely chopped (Do not rinse it!)

1/2 pound of cubed Haloumi cheese, tossed with 1 tsp. za’atar, 1/4 teaspoon of Aleppo pepper and 1 T EVOO and browned in a frying pan until it is just beginning to get a bit oozy (You could use feta cheese, but then I would not brown it in a pan) See the vegan swap above*

4 scallions, thinly sliced – white and nice green parts

1/3 cup of pomegranate seeds

For the dressing

2 large cloves of garlic, crushed or grated

Juice of 3 smallish lemons (or 2 large – you can’t go wrong with more lemon) (You want 1/3 cup of fresh juice)

1 teaspoon Dijon mustard

2 teaspoons date syrup, pomegranate molasses or maple syrup (each will give a slightly different result but all will be good)

1 teaspoon ground sumac

1.5 teaspoons kosher salt

1 teaspoon ground coriander

About 1/2 cup of EVOO or more to taste

DIRECTIONS

Allow the bulghur wheat to soak in a large bowl. While the grains are absorbing the water, prepare the remaining elements of the salad. By the time you are finished, the bulghur wheat should be ready. It can also be prepared earlier, covered and left at room temperature until you are ready to make the salad.

The only actual cooking is browning the haloumi cheese. And if you choose to use feta or ricotta salata, you don’t even need to do that. I generally prefer to cook my own beans, but I get that everyone doesn’t want to do that. So use a quality canned or jarred bean, that has been rinsed and drained. Chickpeas, pinto, kidney or great northern would all be good options. If you do wish to cook your own beans, I highly recommend Rancho Gordo beans in general and these buckeye beans in particular. They are meaty, hold their shape and are just downright satisfying.

Once you have all of the elements prepped, it is a case of assembling and tossing the salad. Try to make it at lest one hour before you want to eat it for maximum flavor. If you have refrigerated the salad, it will be best enjoyed if you bring it to room temperature.