As a kid, I used to hate figs; but as I grew older, and as my parents put it – my taste got “fancier” (hint for expensive), my love for these little earthy things grew. Figs really go with a variety of salty and sweet meals and they even complement ingredients that have little taste to them…fish being one of them.
The Grilled Calamari at 93 Harbord was succulent and perfectly cooked, the Chefs, creating their own version of salsa, using traditional Middle Eastern ingredients and injecting it with a hint of modern with what tasted like jalapenos, olive oil, onions, lime juice and cranberries, created a killer sauce. The end result? Perfection.
Following the fig theme, the next big fig dish at 93 Harbord is the Lamb and Shiraz Fig Tagine. Before I go on my description of the plate, I would like to add that the use of any wine reduction on meat is, especially cooking it tagine-style, always a hit. With all the fruits and spices used in Middle Eastern cuisine, mixing modern cuisine with old style cuisine is a great way to transform a meal. Add to it the use of figs on this dish which complements the flavour, then the introduction of a soft and watery veggie like bok choy (Chinese broccoli), and you got yourself a deliciously balanced meal from beginning to end. Now this deserves a Bon Appetit! (Julia Child style).
Until next time Foodies!