Scallops, “Confiture de figues” and Prosciutto Powder

Preparation for Confiture de figues (Fig Jam)
Makes about 11 jars x 260g (9.17oz) each

1800g (3.96 lbs) figs of your choice
1700g (3.74 lbs) sugar
1 large vanilla bean
250g (8.81oz) water

Native Texan and cowboy-turned-chef Grady Spears will debut his new book, Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens at the Burlap Horse in Boerne, Texas on Saturday, October 24, 2009 from 1 p.m. to 3 p.m.

By Pamela Price

It's a few days before Christmas, and I've fallen off the sustainable food system bandwagon.

Most of 2008, I spent heaps of time considering how to feed my family well by focusing on foods grown in a 500-mile radius. Why? Because I believe that local food is fresher and more nutritious. We even have a small victory garden out back that, thanks to the fact that I blog about it regularly, has generated a smattering of regional and national press interest.

But when the holidays roll in, I invariably find myself lured by the pretty promises--and artful photos--made on the lemon bar box or a package of hot chocolate. 

This year, I fell for both. And a packet of marshmallows. Ouch.

1 3/4 cups raw peanuts

1 cup sugar

Looking for Texas recipes? TexasCooking.com has got 'em along with cuisine articles, a free newsletter, cookbook recommendations and even a recipe exchange. We especially enjoyed the November 2008 piece by Lori Grossman, Presidential Dishes. The author included recipes from Lady Bird Johnson and the Bush family!

Readers: Do you have a favorite Texas-based culinary site to recommend?