Bacon-Wrapped Figs with Pomegranate Balsamic Reduction | Red & Green Rice

Bacon-wrapped figs are, in a word, AMAZING. Like whoa. They're a perfect food. And SO easy and simple to make:

Wash and slice fresh figs in half lengthwise, removing the stems. Cut bacon slices in half. Wrap each half piece of bacon around each half fig and place cut side down in a baking dish. Cook on convection bake at 375° for 30 minutes, or until bacon looks done enough. Don't overdo it. (These were the brown turkey variety of figs. We've also made this using black mission figs. Both were amazing.)

While the figs are baking, make a pomegranate balsamic reduction: Put equal parts pomegranate juice and balsamic vinegar in a small saucepan and simmer on medium-medium high until reduced by about half. We use 1/3 cup of each, which, reduced, makes enough to drizzle over the bacon-wrapped figs serving two adults.

The Red & Green Rice was a new experiment, using what we had on hand. It was pretty good, but I think I'll modify it a bit next time. What we did tonight was this:

• 3 cups chicken stock
• 1 1/4 cups rice (we used white basmati)
• 2 shallots, minced
• 4 cloves garlic, minced
• 1/2 small-medium zucchini, shredded (about 1 cup after shredding)
• around 16 sun-dried tomatoes, diced (the kind you buy in a jar of oil)
• 2 Tbsp fresh oregano leaves, minced
• 1 tsp dried thyme
• 2-3 Tbsp butter

In a pot, warm the chicken stock to a simmer. In a bowl, soak the rice in water. While those are busy, saute the shallot and garlic in olive oil a Dutch oven for 5 minutes or so. Turn it to medium, add the chicken stock, zucchini, sun-dried tomatoes, and herbs. Rinse the rice, add to the pot, stir, cover, and leave it alone to cook on medium for 20 minutes. At the end of 20, stir, slide the butter into the bottom, cover, and cook another 5 minutes. Stir and serve!

Next time we make this: I'm going to use half the oregano, omit the thyme, and use maybe 1/4 cup fresh basil. I'll also sauté half a diced yellow onion with the shallot and garlic. We were out of onion today. Rookie mistake!

Note: using a different kind of rice may affect the amount of stock you need and the length of time it cooks. White basmati usually cooks in 20 minutes in a 2:1 ratio of liquid:rice. Adjust as needed.

Another note: this would probably be delicious with fresh grated parmesan melted in to make it more of a risotto. Unfortunately, someone in this house *cough* Josh *cough* doesn't like melted cheese (unless it's on pizza). I know. How could I marry the guy? Who doesn't like melted cheese?

Steak and Potatoes, Baby!

Who doesn't love a big, juicy porterhouse steak? Okay, vegetarians, vegans, raw foodists, etc. Never mind. WE love a big, juicy porterhouse steak. We REALLY love the porterhouse at Peter Luger Steakhouse, legendary den of incredible meat and gruff waiters in Brooklyn. But, that's a 45 minute drive and $150 (cash only!) while child wrangling, so we make do at home. This 2+ pound, 2" thick beauty was rubbed with only olive oil, salt and pepper, and seared 6 minutes a side in a cast iron skillet. It then popped into the preheated oven for another 2 minutes. Perfect medium rare. Served with dutch oven potatoes and sauteed baby spinach with garlic, and a delicious red wine shallot butter, this meal is luscious and hearty. Unfortunately for us, Monkey and Unicorn LOVE steak. Soon we'll have to buy two! Monkey couldn't get enough and I've never seen Unicorn eat so much in one sitting. She dropped a record low number of pieces on the floor (sorry, kitty). Even a 7.5 month old knows good steak!

Dutch Oven Potatoes

• 1 onion, diced
• 4-5 cloves garlic, minced
• 5 small potatoes, cut into chunks
• 4 Tbsp butter
• salt & pepper to taste

Melt 1 T butter in the dutch oven. Cook onions 5 minutes or so until translucent. Add potatoes, garlic and remaining butter. Mix together, press down, cover, cook on medium-high for 15-20 minutes, stirring and mashing down every few minutes, then turn heat down to medium and cook covered another 20 minutes or so.