Chestnut Flour Crepes with Fresh Figs + Goat Cheese

Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.com

I came back from Corsica a couple of weeks ago with a new obsession: fresh figs. Fig trees are everywhere there and my sister and I took full advantage, stopping to pick them whenever possible.

 

Corsica, aside from its cheese and charcuterie, is known for its chestnut flour, a finely ground, slightly sweet, gluten-free flour made from chestnuts. Crepes (though not popular in Corsica) are ubiquitous in Paris, so I decided to combine these two influences here.

 

Chestnut flour crepes with goat cheese and fresh figs will become a staple dish around here. I have never made crepes before – and I was surprised at how easy and versatile they are. Be sure to read the notes at the end of the recipe for some crepe making tips.

 

Chestnut Flour Crepes with Fresh Figs + Goat Cheese | ourfourforks.com

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Quinoa Pizza with Prosciutto, Gorgonzola & Balsamic Fig Jam

Quinoa Pizza | ourfourforks.com

Josh and I went to Portland, Oregon this weekend for my sister’s graduation from college. Every time I visit I’m amazed by how many great restaurants there are to try. In just four days, we had amazing meals at Pok Pok, Lardo, the Woodsman Tavern, and Toro Bravo (with dessert from Salt & Straw and Blue Star Donuts)– in addition to some home cooked barbecued salmon. It’s difficult to leave and not come home a bit envious; Portland is such a foodie city and sometimes Boston seems a bit behind.

 

We do, however, have our fair share of great restaurants in Boston too. I’ve been reading a lot about gluten-free sprouted grain pizza crusts recently (like this one and this one), and I immediately knew the pizza to make: prosciutto and gorgonzola with balsamic fig jam. This recipe is inspired by Todd English’s Boston restaurant Figs, one of our favorites in our city.

 

Quinoa Pizza | ourfourforks.com

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