'Iron Chef America' features Valley figs

Readers of my blog got an early heads up on this one: If you didn’t watch Food Network’s Iron Chef America on Jan. 10, you missed an important local fruit. The secret ingredient was California figs — which are grown almost exclusively in the central San Joaquin Valley. Overall, the state provides 98% of the country’s fresh figs and 100% of dried ones, says Karla Stockli, chief executive officer for the California Fig Advisory Board.

Throughout the episode, Iron Chef Masaharu Morimoto and his challenger, Dena Marino of Ellina in Aspen, Colo., created 10 dishes with fresh and dried figs.

Morimoto’s cappuccino with fig cream, roasted fig burrito, and fig-and-red bean dorayaki (a Japanese confection) were particularly strong statements with the fig, says Iron Chef judge Andrew Knowlton.

For her part, Marino’s fig and ahi crudo was “a delightful little salad,” says Iron Chef judge Jeffrey Steingarten.

And Marino’s fig panna cotta with honeyed cream and ground amaretti cookies was her best dish, Knowlton says.

The winner: Morimoto.

But the real winners are fig lovers, who should take inspiration from the episode — as well as a related event sponsored by the California Fig Advisory Board.

At 6 p.m. Jan. 14, the Cracked Pepper Bistro at Fresno Street and Shaw Avenue will host a $25 fig tasting menu that includes Marino’s fig panna cotta.

Marino will join the event via Skype, a service that offers free video calls over the Internet. Guests also can watch Food Network’s re-broadcast of the episode in the restaurant at 7 p.m. (Folks watching television at home can see it at 8 p.m.)

For reservations, call the Cracked Pepper Bistro at (559) 222-9119 or the California Fig Advisory Board at (559) 243-8600. New wine shop

A new wine shop has opened at the Park Place shopping center at Palm and Nees avenues. Called The Tasting Room, it features more than 100 different wines, with an emphasis on ones from California’s Central Coast and central San Joaquin Valley.

Opening a wine shop was a longtime dream for co-owner David Larson, who has spent 15 years in the wholesale air-conditioning and solar panel industries.

“It’s kind of chasing the dream,” he says. “Making the hobby a job.”

He’s unfazed by the recent economic downturn. “I am kind of betting that we’ve hit bottom and we’re on our way back,” he says. Larson’s vision is a relaxed hangout for adults. With about 20 seats, The Tasting Room also offers beer, non-alcoholic wines and tea. Cheese and crackers are a mainstay, and meals are available from nearby Thai Palms.

Expect to see wine events at The Tasting Room. For example, Oscar Torres of Ramos Torres Winery in Kingsburg will pour his wines 5-8 p.m. Jan. 14. And local sommelier Pablo Antinao will teach wine appreciation classes.

The Tasting Room is open 11 a.m.-8 p.m. Mondays-Wednesdays and 11 a.m.-9 p.m. Thursdays-Saturdays. Sundays are reserved for private events. For more information, call (559) 432-8584.

Makes 4-6 servings

For the panna cotta:
1 cup dried figs
2 sheets gelatin
1 cup heavy cream
1 cup milk

1/2 cup granulated sugar

For the garnish:
1 cup whipping cream
Honey, to taste
4 amaretti cookies

To make the panna cotta: Lightly oil six (4- to 6-ounce) custard cups or ramekins or a single 1-quart mold; set aside. In small bowl, combine figs with warm water to cover; set aside until softened, about 15 minutes. Soften gelatin sheets in water according to package directions.

Combine cream, milk and sugar in 1-quart saucepan and heat to boiling over medium-high heat, stirring frequently. Meanwhile, turn figs and any remaining water into food processor or blender container; process to make a smooth puree.

Stir fig purée into hot mixture and remove from heat. Add softened gelatin and stir until dissolved; strain through mesh strainer. Divide and turn into prepared molds or mold. Chill until set.

To make the garnish: In chilled mixing bowl, beat chilled heavy cream until stiff peaks form. Stir in honey to taste, and store in refrigerator until ready to serve. Add amaretti to dry container for food processor or blender and process until coarse crumbs; set aside.

To serve, gently unmold panna cotta(s) and arrange on individual serving plates. Top with honey whipped cream and sprinkle with amaretti crumbs.

Note: Amaretti are Italian almond macaroons. They are available at Piemonte’s Italian Delicatessen in the Tower District and Sam’s Italian Deli & Market at First Street and Clinton Avenue.

— Dena Marino