I plan to make figues confites — slow-cooked, candied figs — with most of them, but I've got to get busy before the figs get too ripe. They'll be good served with goat cheese, Roquefort, or foie gras. Meanwhile, Walt said he'd make a fig tart today. More photos to come.
At the supermarket the other day I bought a cheese that I don't think I've ever bought before. It's called tomme de Domessin, and Domessin is a village in the Savoie region in the Alps. Tomme de Savoie and tomme de montagne are cheeses in the same category.
I saw a full-size tomme de Domessin at the supermarket. It was a wheel about 12 inches across and two inches or more thick. The cheese I bought is called a tommette — the miniature model. It tastes as good as it looks.
And just to finish yesterday's subject, here's one last photo of the bœuf aux carottes I made yesterday morning. It gave us a copious lunch yesterday, especially with the cheese as a last course. Then we ate some fresh figs.
To go with the beef and carrot stew, I cooked some wheat berries with pan-roasted zucchini and garlic. The wheat berries here are of the Ebly brand, and they are readily available.
You cook the Ebly the same way you cook rice, but it takes only 10 minutes. I used some of the broth from the beef and carrots, thinned with a little water, as the cooking liquid.