Onion Soup and Gruyère Crostini

Onion Soup and Gruyère Crostini
Epicurious | February 2009

1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese

In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Roasted Root Vegetables with Thyme

Roasted Root Vegetables with Thyme
Bon Appétit | December 2001

Nonstick vegetable oil spray
1 pound fingerling potatoes, unpeeled, scrubbed, cut into 1-inch pieces 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh thyme
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occa- sionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room tem- perature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.

Hogs Back Potatoes Gratin

Hogs Back Potatoes Gratin

3 tablespoons butter
2 garlic cloves, chopped
3 med shallots
1/2 teaspoon ground nutmeg
1 1/2 cups heavy cream
1 sprig fresh thyme
2 pounds Hogs back potatoes, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a saucepan, heat up the butter and lightly sauté the garlic and shallots. Add the cream with the thyme and nutmeg, simmer and remove from heat. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Swiss Chard and Wild Rice Salad

Swiss Chard and Wild Rice Salad

1 cup wild rice
1 bunch Swiss chard, sliced thin or chopped Swiss Chard
stems, sliced
1 cup shiitake or other mushrooms- diced
2 green onions, sliced
1/4 cup chopped walnuts, toasted
1/4 cup dried cranberries
Salt and pepper

(Vinaigrette)
1/4 cup olive oil
2 tablespoon raspberry vinegar
1 teaspoon honey
1/4 cup chopped basil, thyme, or oregano

In med saucepan, cover w/ 3 c water and simmer, covered until soft but still has a bite- about 45 min.

Heat a large skillet on medium high heat. Add 2 Tbls olive oil, add chard stems and shiitake mushrooms, cook just until lightly browned. Add chard leaves and cook just until wilted. Add walnuts and cranberries- Cook, stirring frequently, another minute and remove from heat and cool.
In large bowl, combine rice, chard mixture, green onions. Whisk together the olive oil, raspberry vinegar, honey, and herbs in a separate bowl. Combine, toss and serve.

Rapini and Canallini Bean Ragu

Rapini and Canallini Bean Ragu

2-3 T Olive Oil
2 cloves garlic
3 scallions, chopped
5-6 stalks cleaned rapini- thickest stem cut away red pepper, diced
1/2 c chicken stock
1/2 tsp chili flakes
3-4 sprigs picked thyme
1-14 oz can canallini beans (or, better yet, cook your own)
1 tsp salt and cracked black pepper
Parmesean cheese

Saute garlic, scallions and red pepper in olive oil several minutes, add rapini and cook 3-4 minutes until wilted.

Add chicken stock, chili flakes, thyme, salt and pepper and canollini beans, simmer 15 minutes.

Serve with parmesean and warm, crusty bread!

Turkey Brine

Turkey Brine allrecipes.com

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
(I don’t know anyone who can fit a 5 gallon bucket in their fridge, especially around Thanksgiving, we use a cooler and place it outside if it’s cool, it has to stay 40° or below)

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto cooksillustrated.com

3-4 Carmen peppers, roasted, peeled, and cut into rough 2-inch pieces
3 medium cloves garlic, unpeeled
1 small shallot, chopped coarse
1 tablespoon fresh thyme leaves
1/4 cup fresh parsley leaves (packed), washed and dried thoroughly
7 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
Table salt and ground black pepper

Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.

In workbowl of food processor fitted with steel blade, process peppers, garlic, shallot, thyme, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.

Broccoli and Cheddar Gratin

Broccoli and Cheddar Gratin cooksillustrated.com

2 slices white sandwich bread, each slice torn into quarters (about 2
1/2 ounces)
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 tablespoon table salt plus an additional
1/4 teaspoon
2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
Pinch fresh ground nutmeg
Pinch cayenne pepper
1/8 teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
4 ounces grated sharp cheddar cheese (about 1 cup)

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and broccoli; cook until exterior is tender but interior is still slightly crunchy, about 3 minutes. Drain broccoli in colander; leave in colander while preparing sauce.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, remaining 1/4 teaspoon salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately

Tuscan Farro And Bean Soup

Tuscan Farro And Bean Soup

1 cup fresh borlotti or cranberry beans
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, coarsely chopped
2 carrots, coarsely chopped
1 celery rib, coarsely chopped
2 garlic cloves, smashed and peeled
8 cups water
1 large tomato (1/2 lb), coarsely chopped 1
/4 cup loosely packed fresh flat-leaf parsley leaves
10 fresh sage leaves
3 sprigs fresh thyme
1 cup whole-grain farro, or spelt
2 1/2 teaspoons salt
1/2 teaspoon black pepper

Shell beans and pick over. Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring oc- casionally until beans are tender, about 1/2 hour.
Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then re- duce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.

Leek and Swiss Chard Tart

Leek and Swiss Chard Tart epicurious.com

1 sheet frozen puff pastry (half of 17.3-ounce pkg), thawed
2 tablespoons (1/4 stick) butter
3 leeks (white and pale green parts), coarsely chopped
1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, chopped (2 1/2 c.)
1 1/4 cups whipping cream
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon
ground black pepper
Pinch of ground nutmeg

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; sauté until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes.

Balsamic Potato and Green Bean Salad

Balsamic Potato and Green Bean Salad from Rachel Ray

1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish

In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Crisper Drawer Cleanout Root Roast

Crisper Drawer Cleanout Root Roast

9 tablespoons extra-virgin olive oil
2 tablespoons plus
1 1/2 teaspoons chopped fresh thyme
2 tablespoons plus
1 1/2 teaspoons chopped fresh marjoram
16 cups veggies, rutabagas, turnips, beets, celeriac, carrots, butternut squash, peeled and cut into 1/2-inch to 3/4-inch cubes
2 medium-size onions (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
3 tablespoons balsamic vinegar
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
Fresh parsley sprigs

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk 6 tablespoons oil, 2 tablespoons thyme, and 2 tablespoons marjoram in large bowl. Add cubed veggies and onions and toss to coat. Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.

Whisk balsamic vinegar, remaining 3 tablespoons oil, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons marjoram to blend in small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to platter; garnish with parsley sprigs. Serve hot or at room temperature.

Cauliflower Gratin with Leeks and Gruyere

Cauliflower Gratin with Leeks and Gruyere

Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper

Filling
table salt
1 large head cauliflower (about 3 pounds), trimmed into 3/4-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot , minced (about 2 tablespoons)
3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into 1/4-inch pieces (about 1 cup)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 1/2 cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
1/8 teaspoon ground
black pepper
1 teaspoon minced fresh thyme leaves
1/2 cup Gruyère cheese (2 ounces), plus 2 tablespoons

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.

Roasted Green Beans with Red Onion and Walnuts

Roasted Green Beans with Red Onion and Walnuts

1 tablespoon balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
2 medium cloves garlic, thin sliced
1 pound green beans, stem ends snapped off
1/2 medium red onion, cut into 1/2-inch-thick wedges
1 tablespoon olive oil
Table salt and ground black pepper
1/3 cup chopped walnuts (toasted)

Combine vinegar, honey, thyme, and garlic in small bowl; set aside. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans and onion wedges on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes. Remove baking sheet from oven. Using tongs, coat beans and onion evenly with vinegar/honey mixture; redistribute in even layer. Continue roasting until onions and beans are dark golden brown in spots and beans have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper and toss well to combine. Transfer to serving dish, sprinkle with walnuts, and serve.

Braised Brussels Sprouts with Thyme

Braised Brussels Sprouts with Thyme

1 pound brussels sprouts, halved with stem end trimmed with a knife and discolored leaves removed by hand
1 cup heavy cream
1/3 teaspoon salt
2 teaspoons fresh thyme leaves, minced
1 tablespoon extra-virgin olive oil

Heat the oil in a large heavy skillet over medium-high heat until shimmering. Toss in the brussels and saute, stirring until some are beginning to turn brown and feel slightly tender, about 10 minutes. Reduce the heat and add the cream, salt and thyme. Bring the cream to a simmer and cook until the sprouts are tender when pierced with the tip of a sharp knife and cream is reduced by half, about 10 minutes. Add black pepper to taste and serve immediately.

Well, I was going to put in a recipe for chicken pot pie since I’ve been making it weekly lately but there just isn’t room. Pot pies are a great way to use up a bunch of root vegetables, and to use up more thyme. Here’s a favorite of ours during peak carrot time:

Quick Kale with Bacon

Quick Kale with Bacon

2 slices good quality bacon, diced
1 bunch red russian kale, stems stripped out, washed and coarsely chopped
1 tablespoon olive oil
1 small onion or 2 shallots, finely chopped
1 clove garlic, chopped
1 tablespoon red wine vinegar
salt, pepper and fresh thyme to taste

Cook the bacon in a large skillet until crisp, remove to paper towels to drain. Pour off all but 1 tablespoon of drippings then add the olive oil, onion and garlic. Cook over medium heat until the onions are golden, then add as much kale as will fit and sprinkle with salt. Stir as the kale cooks down and add the rest. Cover and cook over medium heat until the kale is tender, 10–15 minutes. Toss with the bacon and vinegar and season with salt, pepper and thyme to taste.

Fresh Broccoli Soup

Fresh Broccoli Soup

1 1/2 pounds broccoli
2 tablepoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 cups boiling water
2 tablespoons lemon juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1 cup half and half or whole milk
1/2 teaspoon nutmeg

Cut the tops of the broccoli into florets; peel the stems and cut into 1/4-inch slices. Heat the oil in a large, heavy saucepan over medium heat. Add the broccoli, onion, and garlic; saute until the onion is slightly softened, about 3 minutes.

Add the water, lemon juice, thyme, salt and pepper. Cover and cook until the broccoli is very tender, about ten minutes. Carefully puree in a blender with the chicken stock. Return the puree to the saucepan, add the milk and nutmeg and heat through but don’t boil. Taste and adjust salt and pepper.

Oven-Steamed Carrot and Leek Chunks

Oven-Steamed Carrot and Leek Chunks

2 tablespoons olive oil
2 medium leeks
4 medium carrots, peeled and cut into 1-inch diagonals
1/4 pound white mushrooms, minced very fine
1/2 teaspoon thyme
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Preheat the oven to 400°F. Cut four 12-inch lengths of aluminum foil. Spread 1 teaspoon oil on each to coat half. Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

Distribute the carrots among the leeks. Toss the mushrooms with thyme, sugar, salt and pepper. Add remaining oil and mix well. Divide evenly over the vegetables. Fold over foil and form half-moon packets, crimping edges tightly, as if making turnovers. Set packets on baking sheet and bake in center of oven 20 minutes, or until tender. Serve hot.

Cabbage and Apples Braised in Cider

Cabbage and Apples Braised in Cider

2 tablespoons unsalted butter
1 tart apple, peeled, cored and cut into 1/2-inch dice
1/2 cup apple cider
1 teaspoon miced fresh thyme leaves
1 teaspoon caraway seeds
1 pound savoy cabbage, shredded (abour 1/3 head)
Salt and fresh ground black pepper

Melt the butter in a large skillet over medium-high heat. When the foaming subsides, add the apple and cook until it just begins to brown, about 5 minutes. Add the cider, thyme, and caraway seeds and simmer until the cider is slightly reduced, about 3 minutes. Add the cabbage, stir to combine, cover and simmer until the cabbage is wilted but still bright green, 5 to 8 minutes. Season with salt and pepper to taste.

Herbed Carrot and Leek Chunks, Oven-Steamed

Herbed Carrot and Leek Chunks, Oven-Steamed

You could also do these on the grill if you keep them good and hot but not on direct heat.

2 Tbs. olive oil
2 medium leeks
4 medium carrots
1/4 pound white button mushrooms
1/2 tsp. fresh thyme (or dried)
1/2 tsp. sugar
1/2 tsp. kosher salt
1/8 tsp. pepper

Preheat oven to 400°. Cut four 12-inch lengths of aluminum foil. Spread 1 tsp oil on each to coat half.

Trim off roots and dark green leaf tops from leeks. Slice lengthwise toward leaf tips to halve each leek. Plunge up and down in a sinkful of water, opening up the layers to slosh clean, then examine each down to the base. Repeat until soil-free. Lay cut side down and slice across into 1-inch lengths. Divide evenly among foil squares, arranging on the oiled part.

Peel carrots; cut into 1-inch diagonal slices. Distribute among the leeks. Mince mushrooms very fine. Toss with thyme, sugar, salt, and pepper. Add remaining 2 tsp. oil and mix well. Divide evenly over the vegeta- bles. Fold over foil and form half-moon packets, crimp- ing edges tightly, as if making turnovers. Set packets on baking sheet and bake in center of oven 20 minutes or until tender. Serve hot.