Fig Jam & Rosemary

During this special time of year, when fall and the end of summer are toying with each other, thoroughly teasing us with a mixture of cool and warm days, all at the same time I might add...these two well loved ingredients work their way into as many of our meals as possible.

My two most favorite ways to enjoy them are in a "White Bean & Rosemary Soup" and "Turkey, Fig Jam & Brie Sandwich on Rosemary Bread". The soup, which I've doctored up a wee bit, is from the first Barefoot Contessa cookbook and the sandwich, well that just happened to materialize one day...both have become regular occurances in our home, and they couldn't be more simple or easier to make.

For the soup, you chop fine one leek, half an onion, as much garlic as you desire (I used four cloves this time), two stalks of celery and one or two carrots (my carrots were super skinny so I used two).

You will also need one large sprig of rosemary, one dried bay leaf, juice of two small lemons or one large...

three cans of Cannellini Beans or any other white bean you happen to have, rinsed and drained, 1/4 cup olive oil, two boxes of chicken stock (I use organic), about one teaspoon of dried tarragon (my favorite herb) and last but not least, salt & pepper. Sometimes when I'm feeling spicey...I add a pinch of cayenne pepper too!

Just heat up olive oil in your favorite stock pot, add dices veggies, some salt & pepper, and saute over medium heat for about 15 minutes, don't need to go too soft.


Add the beans, stock, sprig of rosemary & basil leaf. Bring to a boil and cook for about 20 minutes.

Once soup is cooked, cool for about five minutes, add the lemon juice, and then blend any way you choose...I use a food processor (favorite tool in the kitchen) but a blender will work just fine too. Sprinkle in the tarragon, add a bit more salt & pepper to taste and the cayenne if you so choose, then just enjoy.

To make the sandwiches, I use Essential Bakery's "Rosemary Diamante Bread" which a local bakery makes. It's not mushy and has a crispy crust coated in sea salt, if you can find it, please use it...it's the best, some grocery stores such as Whole Foods carry it. Spread one slice of bread with the fig jam, I use Organic Adriatic Fig Spread (usually sold in the "frommagerie" of your local grocery store), the other with Dijon mustard. On the fig side place as much Brie cheese as your little heart desires, then your turkey (I use the no salt turkey from Whole Foods), then *butter* or red leaf lettuce...top with Dijon slice and enjoy...hopefully immensely!

Another way we love to eat this lucious combo...and what I'm one day totally bringing over to Brock Streets future, amazing..."Norwegian style" cabin in the woods (to help give us sustenance as we discuss home building), is to simply top rosemary crackers with brie and then the fig jam...it's one of best hors d'oeuvres/midnight snacks you'll ever get addicted to.

Happy soup season everyone...and bon appetit!