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Posts Tagged thyme

Salmon Hash with Yukon Gold Potatoes and Herbs

From the share:
2 pounds Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice

From your kitchen:
4 tablespoons unsalted butter
1 large yellow onion, cut into 1/2-inch dice
2 stalks celery, halved lengthwise, then cut crosswise into 1/2-inch-thick slices
1 tablespoon chopped fresh dill
2 teaspoons minced fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3 cups coarsely flaked cooked salmon
Hot-pepper sauce, for serving

From your garden:
2 teaspoons minced fresh thyme leaves
1/2 cup chopped fresh flat-leaf parsley leaves

In a 12-inch frying pan, preferably cast iron, melt the butter over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7 minutes.

Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently, until the potatoes are lightly browned, 15 to 20 minutes.

Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.

 

 

Sweet Pepper Poppers

From your share:
10 sweet mini multi-colored peppers (about 8 ounces)

From your garden:

1 teaspoon fresh thyme leaves, chopped

From your kitchen:
Kosher salt and cracked black pepper
6 ounces goat cheese
1/4 cup ricotta cheese
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted

Preheat the oven to 400 degrees F.

Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.

Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.

Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

 

From: thefoodnetwork.com

 

 

 

How To Make Vegetable Stock

Ingredients:
1 to 2 onions
2 to 3 carrots
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns

Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips
Equipment
Sharp knife
Stock pot
Strainer
Cheesecloth or coffee filters (for straining)
Storage containers

1. Gather Some Vegetables and Herbs: Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand, but it’s good to have a roughly equal portion of each so the resulting stock will have a balanced flavor.  It’s nice to add a few herbs to the stock, but we tend to keep them fairly light. Parsley does really well, especially the stems leftover from picking off the tops. Bay leaf adds a pungent, earthy flavor and thyme gives a nice woody note.

2. Roughly Chop All The Vegetables: Wash any visible dirt off the vegetables and give them a rough chop. You don’t even need to peel them first unless you really want to. (Some people even advocate leaving on the onion skins!) Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.

3. Cover with Water and Simmer: Cover the vegetables with enough water that you can easily stir them in the pot. Less water means that your stock will be more concentrated; more water makes a lighter-flavored stock. Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.

4. Cook for One Hour or So: This isn’t an exact science, but one hour is generally enough time to infuse the water with vegetable goodness. If you need to take it off the heat a little early or don’t get to it until a little later, it will be fine. Give it a stir every now and again to circulate the vegetables.

5. Strain and Store Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.

Additional Notes:
• Roasting and Sweating – Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
• Saving Vegetables for Broth – We keep a big sealable bag in our freezer where we I know what you mean about not understanding why I ever bothered to buy stock–I had never made my own until a couple months ago, and now I’m a total homemade veggie broth convert.
• Vegetables to use: Onions, carrots, and celery are the key ingredients in vegetable stock, but many other vegetables can add depth and flavor. Wash and save roots, stalks, leaves, ends, and peelings from vegetables such as leeks, scallions, garlic, fennel, chard, lettuce, potatoes, parsnips, green beans, squash, bell peppers, eggplant, mushrooms are also good additions.
• Vegetables to avoid: Scraps from the following vegetables are better off going into the compost bin, as their flavors can be too overpowering: cabbage, Brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes. Beet roots and onion skins should also be avoided, unless you don’t mind your stock turning red or brown.
• Spoiled vegetables: Although stock is a great way to use veggies that are wilted or slightly past their prime, be sure not to use produce that is rotten or moldy.
• Storing scraps: You will want to collect about 4 cups of vegetables to make 2 quarts of stock. Save scraps throughout the week, wash and chop them into similar sizes, and keep them in an airtight bag or container in the refrigerator. If you are collecting scraps for longer than a week, store them in the freezer.

 

From: TheKitchn.com

 

 

 

Savory Mushroom Turnovers

Servings: Makes 8 turnovers

2 tablespoons butter
1 shallot, minced (about 2 tablespoons)
1 pound button or Cremini mushrooms, thinly sliced
1/3 cup dry sherry or white wine
2 tablespoons chopped fresh thyme
Salt and pepper
6 ounces Gruyere cheese, grated
1 recipe Quick Puff Pastry
1 egg, beaten

1. In a large skillet, melt the butter over medium-high heat. Add the shallot and cook, stirring frequently, until aromatic, 1 minute.
2. Stir in the mushrooms and continue to cook, stirring frequently, until the mushrooms give off their moisture and begin to color, 3 to 5 minutes. Continue cooking, stirring occasionally, until almost all of the moisture evaporates and the mushrooms color to a rich brown, 8 to 10 minutes.
3. Remove the pan from the heat and add the wine. Return the skillet to the heat and stir, scraping any flavoring from the bottom of the pan, until the wine is absorbed, 2 to 3 minutes. Remove from heat, stir in the thyme and season with one-fourth teaspoon salt and several grinds of pepper, or to taste.
4. Set the mushroom mixture aside until cool, then stir in the grated cheese.
5. Roll the puff pastry into a rectangle measuring 20 by 10 inches; the dough will be just over one-eighth-inch thick. Using a ruler, divide the dough into 8 (5-inch) squares. Then place the squares on 2 parchment-lined baking sheets. Refrigerate for 15 to 20 minutes.
6. Meanwhile, divide the filling into 8 portions: Gently press some of the filling into a one-third-cup measure. Unmold the filling and, using your hands, press the filling into an oval ball (like a small football). Repeat with the remaining filling; you should use all of the filling. Set aside.
7. Brush the beaten egg along 2 of the 4 edges of each square. To assemble the turnover, place one mound of filling in the center of each square. Working quickly, pick up a square and fold it in half diagonally and press gently, sealing the edges together. Continue forming the remaining turnovers, then check each turnover again to make sure the seal holds. Brush the remaining beaten egg over each of the turnovers, and prick the top of each with a knife to form vent holes.
8. Refrigerate the turnovers on the baking sheets for 15 to 20 minutes before baking. Meanwhile, heat the oven to 425 degrees. Bake the turnovers, 1 sheet at a time on the center rack, until puffed and golden brown, about 30 minutes, rotating the sheet halfway through. Serve the turnovers warm or at room temperature.

Quick Puff Pastry:

1 1/4 cups (2½ sticks) cold butter, cut into ½-inch cubes
1 1/2 cups (6.4 ounces) all-purpose flour
3/4 cup (3 ounces) cake flour
3/4 teaspoon salt
1/3 cup ice water
1 tablespoon cold lemon juice

1. Cover and freeze the butter and flours for 30 minutes to chill thoroughly.
2. In the bowl of a food processor, combine the all-purpose and cake flours, along with the salt. Pulse to combine.
3. Add half of the frozen butter pieces and pulse until the butter is reduced to the size of peas. Add the remaining half of the pieces, and continue to pulse until the size of peas.
4. Slowly add the water and lemon juice, and continue to pulse just until the dough begins to clump together.
5. Remove the dough to a floured board (using all-purpose flour), and form into a rectangle about 12 by 8 inches.
6. Fold the dough in half (the dough will be very crumbly at this point), then roll out again until the dough measures a 12-by-8-inch rectangle.
7. Fold the dough in half again, then cover and place in the freezer for 20 minutes.
8. Remove the dough and roll out into a rectangle. This time, fold the dough into thirds, as with a letter. Roll the dough out once more and fold again into thirds. Roll out and fold once more.
9. Cover and chill until ready to use.

From: TheLATimes.com

 

 

 

 

Roasted Radishes, Leeks and Thyme

Kate in the farm market was first to try this recipe. Everyone who tried it, loved it!

2 bunches radishes (about 1 pound), halved if small, quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large leek, white and light green part only, halved and thinly sliced
1 tablespoon butter
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried


Preheat oven to 450°F.   Combine radishes, oil, salt and pepper in a large roasting pan.   Roast for 10 minutes. Stir in leek. Continue roasting until the radishes are lightly browned and tender, 10 to 15 minutes more. Stir in butter and thyme; serve warm.

 

From: Eatingwell.com

 

 

 

Garlic Thyme Foccacia

1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
1/2 teaspoon fine sea salt
2 1/3 cups plus 2 tablespoons all-purpose flour, divided (about 11 1/4 ounces)
Cooking spray
1 tablespoon olive oil
2 -3 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
2 – 3 T Parmesan cheese

Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt. Lightly spoon flour into dry measuring cups and spoons; level with a knife. Add 2 cups plus 2 tablespoons flour, stirring to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Heat oil in a small skillet over medium-low heat. Add garlic; cook 5 minutes or until fragrant.
Place dough on a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Brush garlic oil over dough; press slices of garlic into the dough, sprinkle with thyme and sprinkle with cheese. Cover and let rise 25 minutes or until doubled in size.

Bake at 425° for 14 minutes or until lightly browned. Remove from pan; cool on a wire rack.

From: MyRecipes.com

 

 

 

 

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