This week I do another instalment of being French in Vancouver, inspired by a “Lunch in Paris” recipe for my Special Dish for the Week—which thus far has been getting great reviews from all my friends and neighbours with whom I shared a slice:
Savoury Fig Cake
I find myself with an abundance of organic eggs in my fridge this week, and contemplate making quiche, but then I discover that a French savoury cake takes a good number of eggs—and I even double up on the recipe.
As usual, not being a great baker on account of not sticking to recipes too closely, I “Maggify” the suggested ingredients—and surprisingly, the savoury cake turns out really well—it sets, doesn’t crumble, and cooks through evenly.
It even tastes delicious, with a good balance between sweet, salty, spicy, and creamy.
The batter ingredients include:
- 4 eggs
- 1/2 cup olive oil
- 1/2 cup coconut milk
- 1 1/4 cup flour (spelt, whole wheat, unbleached white, etc.)
- 1 tbsp baking powder
The recipe calls for first whisking the eggs on their own, then adding the fluids and whisking until light and foamy. I achieve some foam, but would not call the mixture light. I proceed regardless, adding the flour and baking soda next, not overworking the batter (some lumps are apparently just fine).
As in a quiche, various veggies and cheeses provide the hardiness of the dish.
The veggies include:
- 8 dried figs, thinly sliced
- onion, thinly sliced and sautéed in some olive oil
- broccoli, finely chopped
- cilantro, coarsely chopped
- feta cheese, crumbled
- kalamata olives, sliced
- smoked cheddar cheese (optional, pan fried bacon bits could be used instead)
- black pepper, to taste
- red Thai chili pepper
The suggested baking time and heat is 1 hour at 325F, and it works for me, even with two baking dishes in the oven at once.
For one of my meals, I add a side salad of spinach, cilantro, whole kalamata olives, and dry crumbled cottage cheese in a vinaigrette of apple cider vinegar, olive oil, and a splash of habanero chili sauce and another of maple syrup—once again balancing the flavours for a taste sensation. On the side, I serve a small piece of smoked mackerel—from a whole fish is best, but for a last minute compilation, canned smoked mackerel stands its ground.
With this meal, I enjoy my recent favourite roasted dandelion root tea that helps support the liver cleanse the body—and with its delicious and lightly sweet flavour of graham crackers, it is also a treat for the palate.
Meal ideas & recipes from “Lunch in Paris” book.