<P>3 ENJOY CALIFORNIA FIGS with recipes from COOKS COUNTRY FROM AMERICAS TEST KITCHEN valley?g.com © 2013 Americas Test Kitchen. All rights reserved. PHOTOGRAPHY: Daniel J. van AckereSpaghetti with Figs, Lemon, and Olive Oil SERVES 4 TO 6 Let the dish rest briefly before serving so the flavors develop and the sauce thickens. 1 pound spaghetti Salt and pepper ¼ cup extra-virgin olive oil, plus extra for serving 1 shallot, minced (3 tablespoons) ¼ cup heavy cream 1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and chopped into ¼-inch pieces 2 teaspoons finely grated lemon zest plus ¼ cup juice (2 lemons) 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving 2 tablespoons shredded fresh basil 1. Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1¾ cups cooking water, then drain pasta in colander and set aside. 2. Heat 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add shallot and ½ tea- spoon salt; cook until shallot is softened, about 2 minutes. Whisk 1½ cups reserved cooking water and cream into pot; add figs and stir to combine. Bring to simmer and cook for 2 minutes. Remove pot from heat, add pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest and juice, Parmesan, and ½ teaspoon pepper. 3. Cover and let pasta stand for 2 minutes, tossing frequently and adding remaining ¼ cup reserved cook- ing water as needed to adjust consistency. Stir in basil and season with salt and pepper to taste. Serve, drizzling indi- vidual portions with extra oil and sprinkling with extra Parmesan. fascinating FIG FACTS When chopping figs, run your knife under hot water periodically to reduce the sticking. You also can lightly spray your knife with non-stick cooking spray. Dried and fresh figs are not interchangeable in recipes. Fresh figs have a lot more moisture than dried. We recommend you use fresh figs in recipes that call for fresh and dried figs in recipes that call for dried. Enjoy figs as an afternoon and late morning snack or chopped and added to cereals, whole grain side dishes and yogurt.</p> <UL><LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/1/1/">Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/2/2/">Inside-Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/3/3/">Page-3</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/4/4/">Page-4</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/5/5/">Page-5</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/6/6/">Page-6</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/7/7/">Page-7</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/8/8/">Page-8</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/9/9/">Back-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publications/1608/x/sitemap.xml" target="_blank">site map</a></LI> </UL>


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