Once again Dorie amazes me. I saw the contents of this dish and my first thought was - and she liked this just by hearing about it? How often I am reminded of my completely unsophisticated and unschooled palette. I thought this dish sounded pretty awful up front. Truth be told, I don't know if I have ever eaten a fig that wasn't pureed into the filling of a Newton. (P.S. Fig Newtons are the bananas of the cookie world for me - I don't eat them often, but when I do I pat myself on the back for my healthy choice. Unlike bananas they don't leave one with fuzzy teeth!)
I was too lazy to cut this recipe down into proportions for one so I have a few meals left in the leftover department. I am sure Dorie is correct that these will not be as good as the dish is immediately after cooking - but when you live alone you eat a lot of left-overs that aren't as good as the original. Thankfully some dishes do improve with age.
I was delighted with portions of this recipe. I have tried a brown butter sauce before but was never happy with it. This one was pretty close - the smell was absolutely divine. I had been dithering over whether or not it was the color of hazelnuts - it surely smelled nothing like hazelnuts. So, I kept the sauce simmering away for a few extra minutes. I was so glad I did, suddenly, it came together, the fragrance was terrific and the color was decidedly dark.
In general though, I am on the fence for this one. As usual my coarse chopping looked more like a fine powder, so that needs work. The flavors worked together so much better than I anticipated. But, I found that the tiny little fig seeds were highly intrusive and gave my dish a fairly grainy feel. I did not care for that - while simultaneously being surprised that I liked the sweetness of the figs against the buttery sauce.