The Long, Hot Simmer...I Mean 'Summer'

"La Rentrée" officially begins 1 September. A two year anniversay for me, the date celebrates my move to France. On that joyous occasion I will be returning to my kitchen, a more ordered life, and the business of playing with my food. Please join me to see what unfolds in (and out) of my little kitchen in the south of France. In the meantime, the most important thing 'cooking' is this blog design...which is still in its early stages. I'm new to the process so there are still "kinks" to be discovered and worked out. There will be new additions to these pre-launch posts as I learn the ropes. Check back often to see the changes and gather some tasty ideas.

For instance, here is the result of my wander through the marché today...after all, a girl's gotta eat! Sometimes combinations just call to me from their places on the tables. And so it was with this trio. The complex creamy/'edgy' taste of the chevre marries perfectly with the earthy figs. Each softens and rounds out the edges of the other. The honey...well, let's just say it's the little touch of sweetness found in every good marriage.



The Trifecta of the Summer Market
(Chevre, Figs and Lavender Honey)

4 ounces fresh goat cheese
4-6 fresh figs
2 ounces lavender honey (Just enough for a drizzle...the amount will depend on how heavy handed a 'drizzler' you are.)

Serve 'ensemble' for people to 'make-their-own' or serve quartered figs with a spread of chevre and a drizzle of honey. Of course, this was an exceptional 'biologique' (organic) lavender honey, bien sûr! And although I might suggest it as a lovely appetizer, I had it for lunch: Generous swipes of chevre across a slice of 6 cereal organic bread, topped with quartered figs then drizzled with honey had me saying 'miam miam' mid-day on a late summer day.

Whether for lunch or as an appetizer for your next gathering among friends, bon appetit!

L