Fig, Gouda, and Bacon pie

So it is fig season in southern Louisiana. Most of us down here, either have a fig tree or know someone who does. And anyone of us from around here also has great memories of figs.

My great grandmother, down the bayou, had a fig tree. She’d pick them every year, and leave a big bowl in the fridge for everyone to munch on. She made the best fig preserves too!

It really makes me want a fig tree in my mom’s backyard. Unfortunately,  we have dont have much room for plants since there is a pool, but I will live!

I had to try this recipe twice to get it right. The first time was okay, but I knew it could be better and less greasy! This is a more involved recipe than most of the ones I post too. I will say it was worth the effort.

• 30-40 fresh figs (approx. a pint)
• 1 pack of bacon
• 1/2 cup of smoked gouda cheese
• 1 pre-made pie crust
• 1/2 cup of sugar or fig preserves
• tinfoil
• pie pan

Directions: First of all, I made a bacon weave top to this pie. The easiest way to do this is to lay tinfoil on a cookie sheet and weave your bacon on there so it can go straight into the oven. It should look sorta like this but on your pan not the pie.

Bake in the oven at 400° for 10 minutes. Drain the pan of the extra grease and flip. Bake again at 400° for another 10 minutes. This is the best way to get nice criso bacon, and your pie won’t be full of grease like my first try where I just broiled the bacon on top.

While that is baking you can make your filling. Cut and quarter all your figs. Toss into a saucepan, add your sugar or fig preserves. Cook on medium heat til your mixture is at a boil, then reduce to low heat. Place your crust in pan, pour in the filling, sprinkle the cheese on top. Cover with your bacon weave pie top,  and fold over the pie crust.  Bake as per the crust instructions.  The bacon should not burn but keep a watchful eye on your pie.

Special Notes:
– Smoked gouda is not required for this pie. Other cheeses pair well figs too, but gouda has naturally smokey flavor and even more so if you use smoked gouda. Suggestions for other cheeses are goat cheese or cream cheese.



Blackberry Blood Orange Pie

Blackberries are in season right now! I got a pint from a local farmers market with a grab bag package they do. The blackberries sat in the fridge for a few days, and I was really stumped. Cobbler was the first idea that came to mind. Personally, cobbler is one of my favorites.

One morning while the blackberries were the fridge and I was browsing what was already in the fridge to see if I could use any of it for any of my meal plans before heading to the grocery. I found on the door, 4 jars of jelly! One of them was blood orange, and I had a light bulb moment. Blackberry + Blood Orange would be amazing!

It really was amazing, a bit tart for my taste but nothing a scoop of ice cream can’t help with. It is also super simple!

• 1.5 pints of blackberries
• 6 oz. Of Blood orange jam
• Ready to bake pie crust
• Honey

Toss the blackberries in a sauce pan with the blood orange jelly. Use Medium to medium heat. You want to get the pot boiling and the jelly liquefied.Prep your crust in a pan. Lower the heat on the pot. Once the mixture is not boiling pour it into the pie pan.


Liberally drizzle honey over the top of the berries with jelly mix. Cover with another pure crust and bake according to crust instructions.

Special Notes:
– I bought the blood orange jelly from World Market.
– I think the pie would benefit from adding some spices like clove and cardamom
– Again this pie is tart, so vanilla ice cream or whip cream really helps sweeten this dish.



Dessert, Recipes

Mediterranean Fried Bananas

Sometimes my want to cook comes out of boredom and or from looking at pinterest all day. This recipe is a combo of both, and it came out wonderful. It is a healthy, simple dessert. Great for those who are dieting or for those with food allergies. Also, a great recipe for those only want to make dessert for one or two people!

My mom was very hesitant about this dish. She told me she never knew you could fry yellow bananas. She tried it and loved!

This dish was inspired by the traditional dessert Bananas Foster with a dash of Lebanese tea.

• 1 banana
• olive oil or butter (I used butter)
• 1 tbsp honey
• 1/2 tbsp orange blossom water
• 1/2 tbsp rose water
• cinnamon
• clove

Directions: Slice banana. Coat pan with oil or butter. Put pan on medium high heat, toss in bananas. Cook bananas until brown on both sides. In a separate dish, combine honey, rose water, and orange blossom water. Stir well. Once the bananas are about ready to be served reduce heat to low, toss on your honey water mixture. Coat with cinnamon and clove then serve.

Special notes:
– Cardamom could be added to the spices or substituted on top
– I ate mine with butter pecan ice cream, so delicious!
– I also feel pine nuts, like in Lebanese tea, could bring something to the table, but I had none in the kitchen.