Apricots Stuffed with Cheese and Pistachios: A Guest Post by Cookbook Author Greg Henry

A while back, I stumbled onto Greg Henry’s site. It was either his clever Apple Pie Cake or effortlessly elegant stuffed apricots that reeled me in. After seeing photos on his site, I knew I had to make good use of the sweet apricots that were in season and the gorgeous pistachios I got from Persian Basket.

If I pray long enough to the Renovation Gods, do you think they will give me a kitchen like Greg Henry’s? Whether it’s the witty title or the actual beauty of the design itself, his article about the remodel that took 905 days caught many eyes, including Food and Wine Magazine. He has authored two beautiful cookbooks which challenge us to rethink tradition with Savory Pies and Savory Cocktails. An avid globe-trotter, he co-hosts The Table Set, #2 on LA Weekly’s list of 5 Podcasts for Food Lovers. Fresh and frank, his work has been featured on Saveur’s

Best of the Web, The Today Show Online and the Los Angeles Times. Greg is home at Sippity Sup where he offers insight not only on food, but wine, travel and entertaining.

The key to easy entertaining, this is one appetizer that does not require precise instructions or measurements, but looks instantly elegant. Greg recommends chives which I didn’t have. I did have plenty of lemon thyme growing in the garden. The whole thing came together in minutes and turned out to be such a beauty to see and a delight to eat. So I asked him to share some thoughts with us.

When Coco asked me to do a guest post on her blog, I’ll admit my first reaction was flummoxed confusion. Me? Why me?

You see, right or wrong, I’m not what you’d call a joiner by nature. I don’t go on tour group vacations. I don’t take classes and I don’t read self-help books. I don’t like spectator sports and I won’t hold your place in line if I’ve never met you before. I’m fiercely loyal to those I love (and I have heard) I’m hard to get to know. Some people think this makes me a curmudgeon (or worse yet a snob!). But really I’m just kinda shy. If it’s possible to be an extroverted introvert, that’s exactly what I am.

So when Coco offered me the opportunity to come here and get to know her readers better, naturally I balked. Shy people balk when presented with new situations. However, Coco said I could do “anything” I wanted in my guest post. I think she meant any kind of recipe. After all, I’ve been pecking out recipes on my blog Sippity Sup- Serious Fun Food (link www.sippitysup.com) since 2008. I’ve written two cookbooks – well one “cook” book and one “booze” book. (link here http://www.amazon.com/Greg-Henry/e/B008Y1SYFU ) so I can see why she thought she might be getting a recipe out of me today. But she said “anything”. The trouble with the word anything is that it can mean anything at all. I’m not sure Coco is ready for Greg Henry the blogger – with no holds barred!

So I’ve set a few rules so as not to shock anyone too deeply today. The first rule is I have to be true to myself. The second rule is I won’t try to say anything the way Coco might say it . The third rule is I promise to be good.

You see I have very particular ideas about blogs.The best blogs are blogs where you pretty much know what to expect when you check in at the door. Coco’s blog is about cooking, sure. But it’s also about family. Family through the lens of an Armenian-American identity. Many of you probably come to Coco’s blog because you identify with her voice. You don’t have to be Armenian-American or be well-versed in the buttery complexities of Nazook (link here http://www.cocointhekitchen.com/nazook ) to recognize the love of a mother and daughter. Maybe you come to this blog just to feel the radiance of that love. I know I’ve turned many a blue day golden reading about the chocolate “chippers” in Daisy’s Crumb Cookies. (link http://www.cocointhekitchen.com/daisys-crumbs-cookies/)

So what would someone like me have to say to the readers of Coco in the Kitchen? I’m a gay man of a certain age. A man with strong opinions about food and (as you can tell from these words) strong opinions about blogs too. In fact I’ve been known to take perfectly happy blog readers and turn them into Grumpy Gregs explaining why I don’t always like cookies. (link here http://www.sippitysup.com/id-rather-eat-chocolate-dipped-chocolate-chip-cookies-than-a-baseball-mitt/ ) It’s a gift I have!

I’m being silly. And I’m exaggerating. That’s what I do When people come to my blog they have to be ready for that kind of behavior. But you didn’t come to my blog. You came to Coco’s blog.

Do you see my dilemma? I can’t be Coco, I can only be me.

So rather than politely refuse Coco’s offer. I thought I’d bravely check in and present myself exactly as I am. Have you read my 100 Things About Greg in Chronological Order? Let me just say these are 100 things nobody ever expected to find at a food blog.

Yet, here we are at Coco’s food blog. Maybe we should try and get to know each other better over dinner. I’m inviting you to a virtual dinner party. I’ll plan the menu, I’ll do the cooking and I’ll even provide the photos and links to each of the six courses in this dinner party. While I’m at it why don’t you tell me a little more about you. GREG

Appetizer: Stuffed Apricots with Cream Cheese, Pistachios, Chives and Balsamic Reduction

Cocktail: Atomic Cocktail

First Course: The Little River Inn’s Crab Cakes

Main Course: Braised Lamb Shanks with Curried Cauliflower and Roasted Grapes

Salad: Shaved Purple Aspargus Salad with Walnuts

Dessert: Eucalyptus Ice Cream with walnut Pralines

Greg really knows how to set a table. An endearing soul, he revives long-forgotten offerings with a fresh approach. Vintage cocktails come back with a wild spin. Pies become cakes or do cakes become pies? Innovative ideas spin from his mind onto beautiful pages. He makes it all look so simple, simple enough to inspire anyone to put on the chef’s apron.

Comments

Andrea_TheKitchenLioness says

July 28, 2015 at 20:07

These apricots have an amazing color and what a innovative recipe indeed and a very elegant presentation!
Hope all is well and wishing you and your lovely family a great week!
Andrea
Lori says

July 28, 2015 at 22:58

Simple, elegant and delicious and I will bet- very flavorful.
Zoe says

July 29, 2015 at 03:29

Hi Coco,

I like this nice and simple way of enjoying apricots. It brings out the beauty of these pretty fruits!

Ha ha ha that I need to pray to renovation gods too… I have not seen Greg's kitchen. It must be very nice!

Zoe
Saucy Siciliana says

July 30, 2015 at 20:34

They look delicious! Did you use our famous Sicilian pistachios of Bronte?:)
Colette Joseph says

July 30, 2015 at 23:03

Thanks, my sweet friend. Glad to see you here. xo
Colette Joseph says

July 30, 2015 at 23:03

Yummy, indeed.
Colette Joseph says

July 30, 2015 at 23:04

You've got to see it, Z! http://www.sippitysup.com/how-to-remodel-a-kitchen-in-905-days/
Colette Joseph says

July 30, 2015 at 23:05

I actually don't know what these were, maybe Blenheims which are plentiful here in California.
Sippity Sup says

August 2, 2015 at 18:42

Your apricots turned out beautifully! XOGREG
Cocoa and Lavender says

August 2, 2015 at 21:57

Colette – I love Greg's blog, too – and I have not forgotten you! Now back form our trip, I can pull myself together… The apricots look amazing, and I am glad Greg acquiesced… Isn't acquiesce a beautiful word?) xo, d
Colette Joseph says

August 3, 2015 at 23:09

Thanks for doing the post for me and for your enthusiasm! xo
Colette Joseph says

August 3, 2015 at 23:10

D, I've been enjoying all the pics from your trip overseas and all the lovely food it has inspired. Can't wait to see what you cook up for me.
And, yes, acquiesce is quite an elegant word, fun to say! xo
Janine Waite says

August 8, 2015 at 23:41

Colette and Greg,
I loved reading the interview and getting to know Greg better! Wow, I'm always amazed at all you chefs! Everything looks delish and I wish I lived closer so I could taste everything. Your photos look beautiful and so mouthwatering yummy!
Colette Joseph says

August 12, 2015 at 18:27

Greg's virtual dinner party is crazy tempting. We've gotta make everything and sit down to enjoy it all together some day.