We are now officially in fall and with that comes the end of fig season. Figs have a long and illustrious history, dating back to biblical times and are an incredibly versatile ingredient working in both sweet and savory dishes.
So as the season comes to an end, I’m getting my fill with this delicious Crostata, with a tender almond filling and a buttery crust that complement the delectable figs beautifully.
It was a few years ago now that I found myself in Thailand, half way through a four month trip throughout S.E. Asia and Australia. Having just left Cambodia, Thailand and Bangkok in particular was a bit of a shock and assault on the senses. But I soon found my groove and that’s when my love of Thai curries developed. Having been raised on Indian curries, I was familiar, but Thailand opened my palate to an entirely different profile, a heat and richness like no other, and so began my love affair.
This is a soul satisfying curry for vegetarians and meat eaters alike. If you find you’re missing the meat, it works great with chicken or any other protein of your choice.
One of my favorite Friday night rituals is a charcuterie picnic in my living room. After a full week, I seldom want to go out and be social, so the perfect Friday night is at home, in my PJs with Netflix and my love.
The easy, no-fuss nature of a charcuterie is perfect, I use the same principles when I’m entertaining as when it’s just the two of us. The key to a good charcuterie is variety and not over thinking it.
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