You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. -Julia Child
The food world has been abuzz this past week as many have celebrated what would have been Julia Child’s 100th birthday. To be honest, I don’t know much about her life apart what was captured in the 2009 film, Julie and Julia, but what I do know of her, I adore. It seems she was a no-nonsense type of gal, practical, and full of wit. She was a pioneer, demystifying French cooking and presenting techniques to which “servantless, American cooks” could relate.
I happened upon a collection of “Julia Child-isms” on The Daily Meal a few days ago, and one quote on particular (the one written above) stood out to me more than the rest. Her words struck a chord, and I felt as if I could have spoken them myself (in fact, I’m sure I have in the past). It’s so easy to bog ourselves down with expectation and complicated cooking procedures, but when we use fresh and nutritious ingredients, there’s no need to fret. Instead, we can stand back and allow the natural flavors of the good food God has given us to speak for itself. Oh, how I wish I was always mindful of this!
Despite my frequent travels down the road of joyless and stressful cooking, I am happy to report that the sandwich I’m sharing with you today is equally simple and fantastic. It contains only five components and preps in two minutes flat. The inspiration came from something similar I enjoyed at Salumi in Seattle’s Pioneer Square, except that version was made with dried fig paste instead of whole fruit. I initially opted to use fresh figs in order to save a few steps in preparation, but after tasting the final result, I realized there’s no need to feel guilty about not making a puree. The fresh figs have so much body and flavor, and the other ingredients provide the perfect complement. The tangy goat cheese, the salty prosciutto, the sweet honey – it all works and makes for one seriously amazing lunch!
- 1 ciabatta roll
- 2 tablespoons goat cheese
- 3 slices prosciutto
- 3 fresh figs, quartered
- 1/2 tablespoon honey
- Use a bread knife to carefully split the ciabatta roll horizontally, then toast the bread under your oven's broiler, cut side up, until golden and crisp.
- Heat the goat cheese for 10-15 seconds in the microwave, just until it becomes warm and spreadable.
- To assemble the sandwich, spread the goat cheese on one piece of bread, then top with the prosciutto slices, fresh figs, and a drizzle of honey. Enjoy the sandwich open-faced or top with the other half of the ciabatta roll and enjoy!
Now, I know what you’re thinking. How are you to cut these figs without the procurement of a new cutting board? An excellent question indeed and one I hope to solve with today’s giveaway. I was recently given a collection of stunning, green kitchenware by the kind folks at Stonyfield, and since I don’t have need for these items at present, I’ve decided to share them with you. These puppies are sturdy and are made from 100% recycled food containers.
As you can see in the photos, I’m offering a cutting board (it’s 9.5 inches x 7.5 inches if that’s important to you), a set of four measuring cups, and a mixing bowl/colander combo pack to one lucky winner. All you have to do to enter is leave a comment below!
You can increase your chances of winning by completing up to 4 additional entries -just be sure to tell me in the comments if you did any of these items so that I’ll be sure to count them!
(1) Subscribe to Pepper Lynn email updates.
(2) Like Pepper Lynn on Facebook.
(3) Follow me on Twitter.
(4) Follow me on Pinterest.
Entries will be accepted through Sunday, August 19th, at 11:59pm PST, and a winner will be randomly selected and contacted early next week. US residents only. Must be 18 years or older to win.
UPDATE: This contest is now closed. A winner has been contacted.
Just so you know, this is NOT a sponsored giveaway.