Friday, August 10, 2012

import blog herbs thyme

Blog EntryOct 23, '07 12:51 PM
for everyone

Entry for May 17, 2007-Fresh Thyme for Food fridays
I love to grow thyme ; I love the little bitty flowers, and I love the fragrance of thyme, but for some reason I have never really cooked with fresh thyme alot. acutally I never really knew what dishes to use it in, or what meat besides chicken it would be good on. So today I am searaching the net for info. and recipes on thyme. Here are a few links: recipes too this one has LOTS of recipes suggests how to store your fresh thyme, and how to chop fresh thyme

Now for a couple more recipes I found with thyme, that look yummy!

Green Beans with Almonds and Thyme

This green bean recipe comes from my friend Heidi who loves to prepare beans this way for holiday and dinner parties. Can't go wrong with butter, garlic salt and toasted almonds!
2 lbs of green beans, trimmed
1/4 cup butter (1/2 stick)
2 Tbsp chopped fresh thyme
1 Tbsp Dijon mustard
1 teaspoon garlic salt
1/3 cup slivered almonds, toasted
Cook green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Using a large diameter strainer, transfer beans to a large bowl of ice water, cool completely. Drain well. (At this point you can make the beans a day ahead, store in refrigerator.) Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
Melt 1/4 cup of butter in a heavy large skillet over medium hight heat. Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and 1 teaspoon of garlic salt into butter. Add beans to skillet and toss until heated through, about 4 minutes. Transfer to searving bowl. Sprinkle with toasted almonds and remaining 1 Tbsp of thyme.
Serves 8.

I am growing lemon thyme, and never would have thought to use it in baking, I found a couple recipes using it in shortbread. Here is one that looks very tasty. I like the infused honey with thyme

Lemon Thyme Shortbread with Cheddar Cheese and Thyme Honey
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Lemon Thyme Shortbread with Cheddar Cheese and Thyme Honey - print recipe
3 1/4 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
40 ml fresh thyme, chopped
1 cup unsalted butter, room temperature
1 1/2 cup sugar
40 ml lemon zest
20 ml fresh ginger, grated
1 egg
40 ml lemon juice
milk, for brushing
Infused Honey
1 cup honey
1 bn fresh thyme, washed
1 cup old (white) cheddar cheese
1 pear, optional
Sift together flour, baking powder and salt. Stir in chopped thyme.

Cream butter, sugar, zest and ginger until fluffy. Stir in egg and lemon juice. Add dry ingredients and blend until dough comes together.

Divide dough in half and shape into logs. Wrap and chill for at least 2 hours (or freeze).

Preheat oven to 325 F.
Unwrap dough and slice into thin wafers and place on a greased or parchment-lined baking sheet. Brush cookies with milk and bake for 12-15 minutes, just until edges turn golden.

Infused Honey:
Heat honey with thyme over low heat for 20 minutes.

Let sit off the heat for an hour to allow flavours to infuse further. Strain honey.

To Assemble:
Place nugget of cheddar cheese (about 2 oz) on a plate. Drizzle honey over cheese and place a couple shortbreads on the plate. Accent with a few slices of pear.

Sometimes the simplest dessert can be the most elegant. Serving lemon thyme shortbread with a nugget of old cheddar cheese and thyme-infused honey makes a perfect ending to an entertaining meal.

here is the site-

I like this chicken recipe-from

Lemon-Thyme Grilled Chicken Breasts
Serves: 6
Juice of 3 lemons
1/4 cup loosely packed chopped fresh thyme
1 large clove garlic, crushed
Freshly ground black pepper to taste
3 boneless, skinless Organic Chicken Breasts, trimmed and halved
Vegetable oil cooking spray
1. Combine the lemon juice, thyme, garlic, and a generous amount of pepper in a bowl, stirring well. Put the chicken breasts in a shallow glass or ceramic bowl and pour the marinade over them, turning to coat. Cover and refrigerate for at least 1 hour and as long as 6 hours.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
3. Lift the chicken from the marinade. Discard the marinade. Grill the chicken breasts for 12 to 16 minutes, turning with tongs several times, until cooked through. Serve immediately.

Found another good one with lemon thyme and zucchini which we always have alot of from our gardens

Baked Zucchini with Lemon Thyme

A simple and scrumptious dish that bakes up easily in the oven. Ingredients:
4 medium zucchini (1 pound)
1 1//2 tablespoons olive oil
Salt and freshly ground pepper to taste
2 teaspoons chopped fresh lemon thyme*
2 teaspoons chopped fresh oregano
¼ cup freshly grated Parmesan cheese Preheat oven to 350 degrees F. Split zucchini in half and arrange cut side up, on a large sheet of heavy-duty aluminum foil. Sprinkle with oil, salt and pepper, herbs, and cheese. Fold up all four sides of the foil into a packet and crimp edges. Bake for 35 minutes or until zucchini is tender. *Or substitute regular thyme plus 1 to 2 teaspoons fresh lemon juice. Serves 4.

we can't forget the Potatoes--from

Smoked Trout With Thyme Potatoes Recipe

recipe is ready in 30-60 minutes Ready in: 30-60 minutes
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4(change servings)

Related Categories:
Trout Recipes

Ingredients: 1 1/4 pound small red potatoes
3/4 pound snow peas or sugar snap peas, cleaned
2 tablespoons olive oil
3 heads Belgian endive
1/4 cup minced fresh thyme
1/4 cup balsamic vinegar
2 tablespoons minced chives
2 tablespoons capers, drained
salt to taste
freshly-ground white pepper to taste
3/4 pound smoked trout

Put the potatoes in a large pan with cold salted water to cover, bring to a boil and simmer until just tender when pierced with the point of a knife, about 10 minutes. Drain the potatoes, let cool slightly and cut them in quarters.

While the potatoes are cooking, bring 2 inches water to a boil under a steamer rack, add the snow peas and steam for 1 minute. Run cold water over the peas to stop cooking and pat dry.

In a large bowl, combine the potatoes and snow peas. Add the olive oil and toss to coat. Sliver the endive on the diagonal and toss into the potato mixture together with thyme, vinegar, chives, capers, salt and pepper. Flake the trout into bite-sized pieces, discarding any skin and bones, and add it to the potato mixture. Gently mix, taste for seasoning and serve.

This recipe for Smoked Trout With Thyme Potatoes serves/makes 4

Gardening information: your thyme will attrack fairies to your garden


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