Always surrounded by busy, creative people who want to not just eat, but to eat well. Sometimes I’am their only connection to the farm. When they’re busy and don’t have time to cook, I’am their liaison between what the earth has given us via the farmers market and my pleasurable responsibility to prepare it without much manipulation. What a job! As you all know, I wouldn't’t have any other way.

What we’re up to in the kitchen…

 Figs can’t see, but they do have eyes. This      fall season offers the usual suspects, fresh mission, green figs and other varieties.

At Clean Plate, we serve the figs as a snack   with toasted walnuts and a drizzle of

coconut simple syrup or agave. Another fast and beautiful way of using figs, are in a tart. Just pick up a rolled, prepared pie crust (keep in mind, it will be made with butter) or make your own using something like Earth Balance.

Pre heat the oven to 400 degrees.

Spread the crust out on a board (flouring the board first!) and smear with Earth Balance or butter and sprinkle with cane sugar. Then slice figs and lay them on top of the butter/sugar mixture, leaving a 1 to 2 inch border around to fold over. If you want to get fancy, find a good frangipane recipe and use it in place of the butter. Seal the boarder with egg white and sugar or water down a little apricot jam and paint the folded over border or crust for shine. Bake for 45-50 minutes.

Also right now is the best time for the Gravenstein apple, which are great for eating, saucing and pies. Crisp juicy and sweet-tart. The gravenstein’s are lovely as a sauce for pork or sliced up in an apple crisp and served with a good ice cream or what I like to use, Coconut Bliss Vanilla Island.
We also juice them with kale in our green drinks to take the edge off. Another classic is to spread the apple with almond or any nut butter for a quick, energy snack.

Posted by Chef CC on Sunday September 3, 2010

My goal is always to inspire and support those on the path to balanced eating.

Appreciate what you have and expect

what you want!

Some good herbs and spices

to have on hand are:

• Good sea or kosher salt.
• Cracked black pepper. Grind fresh per use.
• Paprika and dry mustard.
• Herbs d Provence. Usually contain:
  (savory, fennel, basil, thyme, and lavender)
• A good curry powder.
• Chili flakes.
• Sesame seeds. (keep those in fridge)
• Ancho chili powder.
• Fresh parsley, rosemary + cilantro.

Chef CC was featured on KCRW Jan 2, 2010

http://www.kcrw.com/etc/programs/gf/