103 posts tagged “thyme”
Potato Seafood Chowder
Serves 6
2 pounds littleneck clams, well scrubbed
2 1/2 cups water
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8 inch thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled and deveined
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper
Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.
Layered Spring Omelet
Serves 6
1 tablespoon olive oil
8 ripe tomatoes, seeded and cut into 1/2-inch dice
3/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
21 large eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
3 tablespoons unsalted butter
3/4 cup grated Vermont cheddar cheese
3/4 cup grated Gruyere cheese
2/3 cup loosely packed fresh basil leaves, torn in half
8 ounces spinach, leaves picked and torn in half
1 tablespoon chopped fresh thyme leaves
1 small leek, julienned, for garnish
2 tablespoons snipped fresh chives, for garnish
In a medium saucepan, heat olive oil over medium heat. Add tomatoes, and simmer until almost all the liquid has evaporated, about 25 minutes. Season with salt and black pepper. Transfer tomatoes to a stainless-steel colander, and drain any excess liquid. Set aside.
Preheat the oven to 350 degrees. In a large bowl, combine eggs, salt, black pepper, nutmeg, and cayenne pepper. Lightly beat mixture with a fork. Melt 1 tablespoon butter in a 10-inch heat-proof, nonstick skillet over medium-high heat. Pour one-third of the egg mixture, about 1 1/2 cups, into skillet. Using a rubber spatula, stir eggs until they just begin to set, about 1 minute. Sprinkle both cheeses on top. Using spatula, gently pull sides of omelet toward center so any uncooked liquid runs underneath. Cook until eggs have almost completely set, 3 to 4 minutes.
Transfer the skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove skillet from oven. Place a baking sheet on top of skillet, and invert skillet onto baking sheet, releasing the omelet layer; hold both baking sheet and skillet firmly so omelet doesn’t slide. Set aside in a warm place.
Carefully wipe out the hot skillet with a paper towel. Add 1 tablespoon butter, and melt over medium-high heat. Pour another third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the reserved cooked tomatoes to the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread the remaining tomatoes on top.
Transfer skillet to oven, and bake until fluffy, 3 to 5 minutes. Remove from oven, and place another baking sheet on top of skillet; carefully invert skillet to release second layer. Carefully slide on top of the first one, and set the two aside in a warm place.
Wipe out the hot skillet with a paper towel. Add remaining 1 tablespoon butter, and melt over medium-high heat. Pour the remaining third of the egg mixture into the skillet, and stir with the rubber spatula until the eggs just begin to set, about 1 minute. Add half of the spinach and thyme; incorporate into the eggs. Using the spatula, gently pull sides of the omelet toward the center so any uncooked liquid runs underneath. When the eggs have almost completely set, spread remaining spinach and thyme on top. Transfer skillet to the oven, and bake until fluffy, 3 to 5 minutes. Invert the third layer onto a baking sheet, and slide on top of the other two layers. Transfer the three-layer omelet to a serving platter, and garnish with leeks and chives. Serve warm.
Beef Stew
Recipe courtesy of Martha Stewart
4 sprigs fresh thyme
2 dried bay leaves
4 sprigs fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
2 tablespoons olive oil
1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
2 medium onions, thinly sliced
2 cloves garlic, minced
1 cup dry rose or white wine
6 canned whole plum tomatoes, crushed
6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces
Make the bouquet garnish: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.
Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside. Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.
Mini Meatball Sammies
Yield 8 servings
2 tablespoons extra-virgin olive oil
1/2 onion
1 small carrot
1 stalk celery
3 pinches fresh thyme
1 14-ounce can crushed tomatoes
1/3 pound ground sirloin
1/3 pound ground pork
1/3 pound ground veal
1 large egg
3 cloves garlic
1/2 cup bread crumbs
2 tablespoons milk
1/4 cup grated cheese
1/4 cup fresh flat-leaf parsley
2 pinches crushed red pepper flakes
1 cup chicken stock to thin sauce
4 hot dog buns
4 slices mozzarella cheese
Preheat oven to 400°F. Place a medium-size sauce pot over medium-high heat, add EVOO. Add the onion, carrot and celery, and cook for about 3-4 minutes. Add the thyme and cook for another minute. Add the crushed tomatoes, turn heat down to low and cook for 10-15 minutes.
In a medium-size mixing bowl, combine meats with egg, garlic, bread crumbs, milk, grated cheese, parsley, red pepper flakes and season with salt and pepper. Form into mini meatballs. Add the meatballs to the sauce and cook for 15-20 minutes or until cooked through. Thin the sauce with chicken stock as the sauce thickens, or as needed.
Cut about 1/4 inch off of each end of the bun and then cut in half so you 2 mini buns. Place a couple strips of cheese on each mini bun and then place a couple meatballs on that. Top with a little sauce and enjoy!
Daube de Boeuf Provencal
Serves 6
4 fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Syrah or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt
Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
Preheat oven to 300 degrees;. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef. Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees; if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
Grilled Cheese with Pulled Short Ribs
Serves 8
2 tablespoons, plus 1 teaspoon grapeseed or canola oil
2 pounds boneless beef short ribs
Coarse salt and freshly ground pepper
1/2 carrot, chopped
1/2 rib of celery, chopped
1/2 onion, chopped
6 medium cloves garlic, crushed
1 cup red wine, such as Cabernet Sauvignon
Sachet (recipe follows)
3 cups homemade or store-bought low-sodium canned beef broth
One 2-pound loaf sourdough bread, cut into 16 slices
12 ounces fontina or Bel Paese cheese, thinly sliced
2 tablespoons plus 2 teaspoons Pickled Red Onions (recipe follows)
4 teaspoons unsalted butter, room temperature
Preheat oven to 325 degrees. Heat 1 tablespoon oil in a large ovenproof saucepan with a lid over medium-high heat. Season short ribs with salt and pepper and add to pan. Sear ribs on both sides until caramelized, about 5 minutes. Remove ribs from pan; set aside. Add carrot and celery to pan and cook 5 minutes. Add onion and garlic and cook, stirring, until caramelized, about 5 minutes more. Return short ribs to the pan and add wine and sachet.
Cook until the wine is almost evaporated, stirring occasionally, about 6 minutes. Add the beef broth and bring the mixture to a boil. Cover and transfer saucepan to oven; cook, stirring occasionally, for 2 hours. Uncover and continue cooking the short ribs for 1 hour, basting ribs every 15 minutes with the cooking liquid. Cook 1 hour more, for a total of 4 hours cooking time. Remove short ribs from oven and let cool in their liquid, 30 minutes. Transfer ribs to a plate, and with two forks, slightly shred following the natural grain of the meat; set aside.
Raise oven temperature to 350 degrees. Top 8 slices of bread with about 1 1/2 ounces of cheese each. Add 1 teaspoon of pickled onion. Top with 1/4 cup pulled short ribs and a second layer of cheese. Top with remaining slices of bread to form 8 sandwiches. Brush both sides of each sandwich with 1/2 teaspoon butter.
In a cast-iron skillet, heat 1 teaspoon oil over medium-high heat. Working in batches, add sandwiches to skillet, and immediately turn so that all the oil is absorbed. Weight down sandwiches with a small ovenproof skillet; cook for 1 minute. Turn sandwiches, return weight, and transfer to oven. Cook 2 minutes, remove weight, turn sandwich, and continue cooking 1 minute. Remove from oven, and slice sandwich on the diagonal. Repeat process with remaining sandwiches.
Sachet
Makes 1
4 sprigs fresh flat-leaf parsley
6 sprigs fresh thyme
2 fresh bay leaves
1 teaspoon black peppercorns
One 5-inch piece dark green leek top, washed
Wrap all ingredients in a small piece of cheesecloth. Tie to enclose with kitchen twine.
Pickled Red Onions
Makes 5 cups
2 tablespoons coriander seeds
1 tablespoon mustard seeds
3 medium red onions, cut in half lengthwise and thinly sliced
1/4 cup red-wine vinegar
1/4 cup white balsamic vinegar
1/8 cup sugar
3 fresh bay leaves
3 sprigs fresh thyme
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Toast the coriander seeds in a small, dry skillet over medium heat until fragrant, about 2 minutes. Add mustard seeds, and toast 1 minute more; set aside. Soak onions in a large bowl of ice water, about 10 minutes. Drain, pat dry, and transfer to a medium heatproof bowl.
Place vinegars, sugar, bay leaves, and thyme in a small saucepan and slowly bring to a boil over medium heat; add reserved coriander and mustard seeds. If mixture seems too acidic, add a little water. Pour mixture over onions and let stand 5 minutes. Drain, discarding liquid, and season onions with salt and pepper. Toss onions with olive oil and store, refrigerated, in an airtight container until ready to use, 2 to 3 weeks.
French Onion Soup
Serves 8
10 medium yellow onions, (about 4 1/2 pounds), halved, peeled, and thinly sliced
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon dried thyme
Coarse salt and ground pepper
3 (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup dry red wine
4 toasted multigrain bread
4 ounces sliced Swiss cheese
Preheat oven to 450 degrees;. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.) If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.
Peppered Steak Sandwiches
Serves 4
2 boneless strip steaks, (about 3/4 pound each)
Cracked black pepper
1 baguette
Olive oil
1 clove garlic
Salt
1/4 pound Roquefort cheese
Caramelized Onions (recipe follows)
1 sprig fresh rosemary
Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed. Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove. Heat a cast-iron skillet over high heat, and sear the steaks on both sides. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle with salt, and let steaks sit for 5 minutes. Cut toasted baguette into four equal pieces. Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. Serve immediately.
Caramelized Onions
Makes about 1 cup
1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, (about 1 1/2 pounds), sliced into 1/8-inch rounds
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves, or 1 teaspoon dried thyme (optional)
Heat butter and oil in a medium skillet over medium-low heat. Add onions, and cook until they begin to soften, stirring occasionally, about 15 minutes. Add sugar, salt, and pepper; raise heat slightly, and cook until golden brown, stirring occasionally, 30 to 35 minutes. Stir in thyme, if using, and serve warm.
Pan Bagna
Serves 6 to 8
1 loaf Italian or country bread with crust that is not too heavy
1 large clove garlic, halved
1/4 cup extra-virgin olive oil
1 1/2 tablespoons white-wine vinegar
1 small red onion, very thinly sliced
1 large ripe tomato, thinly sliced
8 anchovy fillets, drained
1 small roasted red bell pepper, cut into strips
Oil Poached Tuna (recipe follows)
12 basil leaves
12 oil-cured black olives, pitted and minced
Halve bread horizontally. Pull out the soft interior, to within 1-inch of the crust; discard interior or reserve for another use. Rub the inside of bread all over with garlic, then drizzle with oil and vinegar. Cover the bottom half of the bread with onion and tomato slices. Top with anchovies and pepper strips. Evenly distribute tuna and basil.
Spread the top half of bread with minced olives, and place it olive-side down over filled bottom half. Wrap in plastic wrap. Place on a large plate, and top with a second plate. Weight with several heavy cans. Refrigerate for 2 to 3 hours. Just before serving, cut into 6 to 8 wedges or slices.
Oil Poached Tuna
Makes 1 1/2 pounds
1 1/2 pounds fresh tuna
Sea salt and freshly ground pepper
4 large garlic, smashed
3/4 to 1 cup extra-virgin olive oil
5 lemon thyme, (or plain thyme plus 1 teaspoon lemon zest)
2 bay leaves
Season tuna with salt and pepper. Place in a saucepan with garlic and enough oil to just cover. Bring to a gentle simmer, and cook over low heat until the fish is opaque, about 10 minutes. Do not let it boil. Remove from heat, and add lemon thyme and bay leaves. Let stand until room temperature. Use immediately, or transfer to a bowl, cover with plastic wrap, and refrigerate overnight. Let stand at room temperature for 1 hour before using.
Focaccia
Makes one 9-by-12-inch
1/4 cup extra-virgin olive oil, plus more for baking sheet
1 1/2 tablespoons sugar
1 (2 1/4 teaspoons) active dry yeast
1 tablespoon fresh thyme leaves
4 teaspoons finely chopped fresh rosemary
3 1/2 cups all-purpose flour, plus more for kneading
2 teaspoons coarse salt
Malden sea salt, for sprinkling
Lightly oil a rimmed baking sheet; set aside. In the bowl of an electric mixer fitted with the dough hook, combine 6 tablespoons warm water (105 degrees; to 115 degrees;), the sugar, and yeast. Stir to dissolve. Let stand until foamy, about 5 minutes. Add oil, 1 cup warm water (105 degrees; to 115 degrees;), thyme, and 2 teaspoons rosemary; stir to combine.
Add flour and salt, and mix on low speed until all the flour is incorporated into dough, about 2 minutes. Increase speed to medium and continue mixing until a very sticky dough forms, cleaning the dough hook 2 or 3 times, (it will not completely come up from the bottom of the bowl), about 3 minutes. Transfer dough to a lightly floured work surface. Knead dough with lightly floured hands until smooth and elastic, about 2 minutes. Place dough on prepared baking sheet, turning to coat with oil. Cover lightly with plastic wrap; transfer to a warm place, and let rise until doubled in bulk, about 45 minutes.
Preheat oven to 425 degrees; with rack in the center of the oven. When dough has doubled in size, press out to fill pan. Let dough rest, covered with plastic wrap, for 10 minutes. Drizzle with olive oil, sprinkle with remaining 2 teaspoons chopped rosemary and sea salt. Bake until top is golden brown and sounds hollow when tapped, about 20 to 30 minutes. Transfer to a wire rack to cool.
