{"id":9575,"date":"2011-12-14T03:00:55","date_gmt":"2011-12-14T10:00:55","guid":{"rendered":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/?p=9575"},"modified":"2019-04-29T23:00:09","modified_gmt":"2019-04-30T03:00:09","slug":"cook-in-the-moment-fig-walnut-quick-bread","status":"publish","type":"post","link":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/cook-in-the-moment-fig-walnut-quick-bread\/","title":{"rendered":"Fig-Walnut Quick Bread"},"content":{"rendered":"<div id=\"attachment_9585\" style=\"width: 635px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/12\/FigCB31.jpg\"><img aria-describedby=\"caption-attachment-9585\" loading=\"lazy\" class=\"size-full wp-image-9585\" title=\"Fig-Walnut Quick Bread (c)2011 LaDomestique.com\" src=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/12\/FigCB31.jpg\" alt=\"Fig-Walnut Quick Bread (c)2011 LaDomestique.com\" width=\"625\" height=\"637\" \/><\/a><p id=\"caption-attachment-9585\" class=\"wp-caption-text\">Fig-Walnut Quick Bread<\/p><\/div>\n<p>Each week I contribute an article to the <a href=\"http:\/\/boulder.wholefoodsmarketcooking.com\/blog\/3276_la_domestique\" target=\"_blank\" rel=\"noopener noreferrer\">Whole Foods Market Cooking Boulder<\/a> expanding on one of the 10 Ways Tuesday ideas. This week I cooked and photographed a recipe for Fig-Walnut Quick Bread from Martha Stewart&#8217;s Baking Handbook. For this recipe, Martha Stewart cleverly uses dried figs in two different ways. Half of the figs are softened in boiling water for ten minutes then pur\u00e9ed before being incorporated into the batter. The other half of the dried figs is coarsely chopped and stirred into the batter at the end, just before baking. Fig chunks provide a variety of textures, lending a luscious, chewy bite and the sugary crunch of their many tiny fig seeds to the delicate crumb of the quick bread. It\u2019s the variety of textures and depth of flavor from dried figs that makes this recipe so special. For the full article and recipe, click on the icon below.<\/p>\n<div id=\"attachment_9588\" style=\"width: 888px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/12\/FigCB1.jpg\"><img aria-describedby=\"caption-attachment-9588\" loading=\"lazy\" class=\"size-full wp-image-9588\" title=\"Dried Fig Pur\u00e9e (c)2011 LaDomestique.com\" src=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/12\/FigCB1.jpg\" alt=\"Dried Fig Pur\u00e9e (c)2011 LaDomestique.com\" width=\"878\" height=\"625\" \/><\/a><p id=\"caption-attachment-9588\" class=\"wp-caption-text\">Dried Fig Pur\u00e9e<\/p><\/div>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/boulder.wholefoodsmarketcooking.com\/blog\/3276_la_domestique\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-9579\" title=\"Whole Foods Market Cooking Boulder \" src=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/12\/CookingBoulder1.png\" alt=\"Whole Foods Market Cooking Boulder\" width=\"370\" height=\"102\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_9589\" style=\"width: 910px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/12\/FigCB2.jpg\"><img aria-describedby=\"caption-attachment-9589\" loading=\"lazy\" class=\"size-full wp-image-9589 \" title=\"Fig-Walnut Quick Bread (c)2011 LaDomestique.com\" src=\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/12\/FigCB2.jpg\" alt=\"Fig-Walnut Quick Bread (c)2011 LaDomestique.com\" width=\"900\" height=\"544\" \/><\/a><p id=\"caption-attachment-9589\" class=\"wp-caption-text\">Fig-Walnut Quick Bread<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Each week I contribute an article to the Whole Foods Market Cooking Boulder expanding on one of the 10 Ways Tuesday ideas. This week I cooked and photographed a recipe for Fig-Walnut Quick Bread from Martha Stewart&#8217;s Baking Handbook. For this recipe, Martha Stewart cleverly uses dried figs in two different ways. Half of the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","spay_email":""},"categories":[194,93,211],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/9575"}],"collection":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/comments?post=9575"}],"version-history":[{"count":2,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/9575\/revisions"}],"predecessor-version":[{"id":19337,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/posts\/9575\/revisions\/19337"}],"wp:attachment":[{"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/media?parent=9575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/categories?post=9575"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-json\/wp\/v2\/tags?post=9575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}