Ask An OC Expert: Fall Comfort Food Recipes

When it comes to comfort food, it can mean something different to different people. Generally, when you talk about comfort recipes for fall, you're talking about nice warm dishes to make people feel cozy as the temperatures start to drop. Pascal Lorange of the delicious Fig & Olive eatery provides two recipes that are sure to make you feel cozy and satiated as we move into the fall months.

Pascal Lorange
Fig & Olive
151 Newport Center Drive
Newport Beach, CA 92660
(949) 877-3005
www.figandolive.com

At age 17, Lorange worked at Le Prince de Liege in Belgium, and at age 19, he worked for renowned Chef Georges Blanc in Vonnas, France. He has also served as the private chef for Julio Iglesias. He now creates Mediterranean-inspired cuisine at Fig & Olive, where he has been the executive chef since 2005.

Figs, Goat Cheese and Chutney Crostini

• 4 fig leaves
• 8 oz goat cheese
• 8 fresh black Mission figs
• 2 oz mesclun salad
• 4 Tbsp walnuts
• 4 Tbsp olive oil
• 8 Tbsp honey-lavender Herbes de Provence
• 4 pieces crostini bread

Fig chutney

• 1/2 lb fresh figs
• 2 oz red onion
• 2 Tbsp olive oil
• 2 sprigs fresh thyme
• Salt and pepper to taste

Directions:

1. Wash and remove the tips of the fig leaves.
2. Cut four fresh figs in half and arrange them in the center of a fig leaf.
3. Top the figs with goat cheese.
4. Drizzle 1 Tbsp of lavender honey over the figs and cover with the remaining cut figs.
5. Fold the fig leaves like a pouch, and place in a 400-degree oven for about six minutes.
6. Place the four remaining uncut figs in the oven next to the goat cheese pouch.

For the fig chutney:

1. Remove the tip from the figs and cut each fig into quarters.
2. Slice the red onion and set aside.
3. In a medium pan, saute the figs in olive oil for three minutes.
4. Add fresh thyme sprigs and onions, and cook for five minutes. (Note: The red onions should still be crunchy.)

To combine the figs, goat cheese and chutney

1. In a separate bowl, mix the mesclun, walnuts and olive oil; arrange them on a plate.
2. Next to the mesclun, walnuts and olive oil, spread one tablespoon of honey lavender followed by a spoonful of the warm chutney.
3. Toast the crostini and place on a plate.
4. Remove the goat-cheese pouch and roasted figs and place on the same plate.
5. Unwrap the fig leaves, garnish with a slice of black Mission fig and serve immediately.

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Rosemary Lamb Chops and Caramelized Eggplant with Goat Cheese and Chive Gnocchi

• 2 lbs French rack of lamb (or 16 lamb chops)
• 1/4 oz Herbes de Provence
• 2 Tbsp olive oil
• Salt and pepper to taste
• 1 clove garlic

Caramelized eggplant

• 4 pieces eggplant
• 1/4 cup honey
• 4 sprigs rosemary
• 2 sprigs thyme
• 1/2 cup water

Gnocchi

• 3/4 lb flour
• 1/2 lb fresh goat cheese
• 2 eggs
• Pepper to taste
• 3/4 oz salt
• 1/2 lb chives, finely chopped
• Pastry bag with the tip cut to a 1/4 inch diameter

Directions:

1. Cut the rack of lamb into 16 chops.
2. In a bowl, prepare a marinade of the olive oil, Herbes de Provence and garlic.
3. Add the chops to the marinade.
4. Remove the stump of the eggplant and cut it in half lengthwise.
5. Heat the olive oil in a large saute pan.
6. Add the eggplant skin side up.
7. When the eggplant is golden, turn it and season with salt and pepper.
8. Add the honey, water and herbs.
9. With a wooden spoon, mix the honey water and herbs gently together.
10. Cook the eggplant in the oven at 400 degrees for approximately 15 minutes. (The cooking time varies with the size of the eggplant.

For the gnocchi and to combine the ingredients

1. Mix all of the gnocchi ingredients in a bowl with your hands.
2. Boil two quarts of water and add the salt after the water is boiling.
3. Fill the pastry bag with the gnocchi mix.
4. Press the pastry bag and use scissors to cut the dough; cook each piece for two minutes.

Presentation

• Grill the lamb chops and arrange on a plate with the caramelized eggplant and gnocchi.

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