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Posts Tagged ‘Thyme’

From:  Everyday Food, January 2010

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
Also try these variations:  Spicy Chard with Ginger, Escarole with Onion and Lemon, Beet Greens with Bacon

Servings:  4 

Ingredients
1 tablespoons plus two teaspoons, extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 teaspoons fresh thyme leaves
1 pound boiled, chopped kale leaves
Coarse salt and ground pepper

Directions
In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

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Sauteed Kohlrabi

from Oak Ridge Farm, adapted from The Cook’s Garden Cookbook

Servings:  2-4

Ingredients
2 or 3 kohlrabi
1 medium onion, diced
1 teaspoon salt
4 tablespoons butter or light oil
1 tablespoon fresh herbs (thyme, chives, sage, etc.)

Directions
Grate kohlrabi, place in colander and sprinkle with salt.  Let stand thirty minutes to drain.  Heat butter over medium heat, add onions, and saute onions for a few minutes.  Stir in kohlrabi, reduce heat to low, cover, and cook ten minutes.  Increase heat to medium and cook two  minutes.  Remove from heat and stir in fresh herbs.

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from:  Grocery Gardening, by Jean Ann Van Krevelen

Prep Time: about 25 minutes
Cook Time: about 45 minutes
Servings: 8-12 wedges

Tart Pastry Ingredients:
1 1/2 cups pastry or all-purpose flour
1/2 tsp. salt
8 Tbsp. butter
4 Tbsp. ice water

Tart Pastry Directions:
Combine the flour and salt.  Cut in the butter and work with a pastry cutter or your fingers until the flour and butter mixture resembles coarse meal.  Add the ice water to the mixture.  Mix lightly.  Form into a ball.  Turn onto a lightly floured surface and knead a couple of times to ensure the water is evenly incorporated.  Roll the dough into a tight ball and press into a flat square.  Using a rolling pin, roll the dough into a 12 inch circle or large enough for your baking pan.  Gently peel up the crust and fit it into a tart pan or pie pan, crimping the edges.  Chill the pastry shell while preparing the filling. 

Tart Filling Ingredients:
1 Tbsp. (or more) Dijon mustard
3 cups Gruyere cheese, grated
3 cups tomatoes, seeded and sliced
1/3 cup olive oil
1/2 cup combination of herbs (chopped basil, thyme, parsley, oregano, marjoram, etc.)
Salt and fresh-ground black pepper

Tart Filling Directions:
Preheat the oven to 350°.  Remove the pastry shell from the refrigerator.  Spread the Dijon mustard on the bottom of the pastry shell.  Add the Gruyere and top with the tomatoes in a visually pleasing arrangement.  Whisk the olive oil with the herbs, and salt and pepper to taste.  Drizzle the dressing over the tomatoes.  Bake until the crust is golden brown.  Let the tart sit for 10-15 minutes before slicing or it will fall apart.

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Potato Thyme Rolls

From: Madison Herb Society

Prep Time:
Cook Time:
Total Time:
Servings: 18 rolls

Ingredients:
1/4 cup lukewarm Water
2 tablespoon Honey
1/2 cup Buttermilk
3 tablespoon minced fresh thyme or 1 tablespoon dried Thyme
3 to 4 cups whole Wheat Flour
1 Egg beaten with 1 tablespoon Milk for glaze
1 tablespoon dry Yeast
1/2 cup mashed Potatoes
3 tablespoons Butter
1 Egg

Directions:
Combine water, yeast and honey in a cup. Set aside for 10 minutes.

In a saucepan combine potatoes, buttermilk, butter and thyme; heat to lukewarm. Combine with yeast mixture and egg in a large bowl. Stir in another cup of flour, 1/2 cup at a time. If necessary add a little more flour to form a soft kneadable dough. Knead until smooth and elastic.

Transfer the dough to an oiled bowl and turn to coat it with oil. Let rise until double about 1 hour. Punch down, turn out onto floured surface, divided into thirds. Roll each piece into a 10″ rope. Cut each rope into 18 pieces and shape into ball.

Butter 8 muffin cups. Place 3 balls in each cup. Let rise until double and then fill cups, brush with glaze. Bake at 400° for 12 to 15 minutes until lightly browned. Serve warm. Make 18 rolls. These are very light rolls. Do not over knead, adding as little flour as possible.

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From: from Asparagus to Zucchini a guide to Farm – Fresh Seasonal Produce, by Madison Area Community Supported Agriculture Coalition

Prep Time:
Cook Time:
Total Time:
Servings: 3 to 4

Ingredients:
1/4 cup minced Onions
2 tablespoons Oil
1 tablespoon Vinegar
chopped Herbs – Thyme, Dill, or Summer Savory
1/4 tablespoon Salt
2 Garlic cloves, chopped or pressed
Pepper to taste
1 pound trimmed Green Beans

Directions:
Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time: 45 minutes
Total Time:
Servings:

Ingredients
4 medium Yukon Gold Potatoes, cleaned and cubed
1/2 cup Olive Oil, plus more for coating baking sheets
Salt and fresh-ground Black Pepper
1/4 pound fresh Green Beans, cleaned and trimmed
1 Shallot, minced
1 tablespoon Dijon Mustard
1/4 cup Balsamic Vinegar
1 tablespoon fresh Thyme Leaves, minced

Directions
Preheat the oven to 400 degrees. Place the potatoes on a couple of baking sheets. Drizzle with olive oil and sprinkle with the salt and pepper. Bake for 45 minutes or until  the potatoes are brown and well carmelized.

Blanch the green beans by immersing them in a large saucepan of boiling water for 2 to 3 minutes. Remove the green beans from the saucepan and dunk them in a bowl of ice water to stop the cooking process. Drain and dry the green beans.

In a large bowl, combine the shallot, Dijon mustard, vinegar, and thyme. Salt and pepper to taste and whisk to combine the ingredients. While whisking, add 1/2 cup of the olive oil. Continue whisking to blend the oil thoroughly into the dressing. Add the potatoes and green beans; toss to combine. Serve.

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from:  Cathy Peterson, Madison Herb Society

1/2 cup crumbled feta cheese
1/2 cup sliced black olives
1 cup sliced radishes
1/4 cup sliced green onions
2 small cucumbers, thinly sliced
1/2 cup olive oil
2 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1 minced clove of garlic
1 tsp. fresh oregano
1/2 tsp. fresh basil
1/2 tsp. fresh thyme

In a large bowl, toss the cheese with olives, radishes, onions, and cucumber until well blended.  In a small bowl, combine the remaining ingredients.  Toss.  Salt and pepper to taste.  Chill one to two hours.  Makes 6-8 servings.

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