Sprinkle with just a tiny
bit of fresh thyme.
I think next time I might add
a bit of fresh thyme before or after cooking it, a little more garlic (that's my french side speaking, never enough garlic...) and rosemary too, and maybe try some other type of nuts mixed with the almond.
I added a little
bit of fresh thyme (plums love thyme, believe me) and some almond cream underneath the fruit, because it helps to soak up some of the fruit juices that inevitably leak out of a galette, and also, YUM.
Not exact matches
Here's a topping idea that won me 1st place in a local pizza contest: a little
bit of purchased alfredo sauce, sliced mushrooms sauteed with
fresh thyme, caramelized sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some
of the bacon fat)....
Ingredients: 10 slices
of soft, white bread / 3/4 C chopped
fresh flat - leaf parsley / 1 large egg yolk / 2 t
fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried
thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound
fresh cooked Dungeness crabmeat — check for
bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid
of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a
bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead
of water and add in flavorings like smashed garlic, peppercorns and
fresh thyme or rosemary sprigs.
I use silver
thyme, a
bit of oregano and sometimes a
bit of basil and or tarragon if they are around
fresh and a bay leave.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in
bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig
fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Ingredients - 2 tablespoons unsalted butter -8 oz
of thick cut bacon cut into
bite size pieces - 8 oz
of sliced mushrooms - 2 shallots, thinly sliced -
Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons
of salt - pinch
of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
All you need else is water, onions,
fresh ginger, tamari, a
bit of thyme and dairy or non-dairy milk to suit.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green
bits only 3 tablespoons minced
fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced
fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each
fresh minced rosemary leaves,
fresh thyme leaves and minced
fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced
fresh herbs — I used rosemary,
thyme, sage and flat - leaf parsley — for garnish
I added lots
of fresh basil,
thyme and some
fresh ground cumin, coriander, cardamom and a
bit of coconut milk to help the broccoli process.
I make my tomato tart very similarly, with addition
of fresh thyme and rocamadour usually; the only difference is that I simmer tomatoes with some oil and garlic for 10 - 15 minutes and then I put them on my tart, so the excess
of juice may evaporate a
bit.
These one -
bite tarts can be topped with sprigs
of fresh thyme or rosemary for an even more festive look.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t
fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out
of tart pan base, place on a rack to cool a
bit / Serve while warm / Swoon.
Ingredients 1 garlic clove, peeled a pinch
of whole sea salt a pinch
of white pepper a pinch
of chili powder 6 - 8 tablespoons extra virgin olive oil juice
of 1 lemon
fresh thyme leaves, to taste
fresh oregano, to taste 250 - 300 g plain seitan, broken into small,
bite - sized chunks Makes 2 servings (or more if -LSB-...]
1 1/2 pound brussels sprouts,
freshest you can find 3 tablespoons extra-virgin olive oil 2 - 3 tablespoons
fresh lemon juice 1 teaspoon
fresh thyme leaves 1/3 cup
fresh chives, minced 2 - 3 big pinches
of salt 1 1/3 cups hazelnuts, smashed just a
bit and toasted 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
This Nourishing Lemon Chicken Quinoa Soup is loaded with tender
bites of chicken, protein packed quinoa, and some
fresh vegetables, all simmered in a cozy lemony chicken broth seasoned with
thyme.
However you do Autumn — whether you're slipping into your flip flops like me, or tugging on your cozy Hunter rain boots, there's no better way to return to the table than with this hearty salad
of tender - crisp grilled asparagus, sweet Vidalias kissed with a
bit of char, ripe succulent figs, toasty hazelnuts, an earthy flutter
of fresh thyme leaves, and a drizzle
of rich, aged balsamic.
From the subtle addition
of fresh basil leaves to a freshly cooked crispy pizza, to a sprig
of thyme on a roasted portabello mushroom, herbs have the ability to transform and add that extra
bit of oomph to any dish!
Warming ginger rounds out the baking spices nicely and
fresh thyme gives everything a little
bit of an earthy, woodsy flavor.
2 tablespoons olive oil 16 ounces
of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves
of garlic, crushed 2 tablespoons
of tomato paste 1/2 cup
of red wine 1/2 cup
of chicken or veggie stock 1/2 cup
of frozen peas 2 tablespoons
of Worcestershire sauce (Vegan version available) 1/2 teaspoon
of dried
thyme (or
fresh, but add a
bit more) 1/2 teaspoon
of dried rosemary (or
fresh, but add a
bit more) 1/2 teaspoon
of salt 1/8 teaspoon
of pepper
Since you're making a sort
of gravy here, there are all sorts
of delicious things you can add to the reduction sauce as it cooks to flavor it:
fresh or dried rosemary,
fresh or dried
thyme, finely minced garlic or onion, a teensy splash
of balsamic vinegar or lemon juice, and even a small
bit of butter or olive oil and flour to help the sauce thicken as it reduces.
All you need else is water, onions,
fresh ginger, tamari, a
bit of thyme and dairy or non-dairy milk to suit.
A drizzle
of olive oil and a sprinkle
of fresh thyme leaves are added to the pan with the walnuts, and that combination, paired with the
bite of arugula makes a fantastic simple, healthy salad.
Poach
fresh lobster pieces in an abundance
of real butter (save the leftover butter to cook shrimp or scallops in); add a little tiny
bit of dry
thyme and salt, or use large pieces
of tinned, frozen lobster tossed in a
bit of sizzling butter just to warm; add lobster to the sauce right at the end, just before serving.
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a
bit of chopped roasted tomato, a little minced in salt and lemon juice
fresh garlic or oven - roasted garlic puree, a pinch
of fresh thyme and or
fresh basil, and
fresh mint, homemade
fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny
bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Add your favourites:
fresh chopped
thyme, sweated onion
bits, mashed finely minced
fresh garlic, a sprinkle
of salt and
fresh ground pepper.
Add about a 1/2 cup
of flour, a
bit of crushed
thyme, a tablespoon
of grated Sartori BellaVitano Raspberry Cheese, a sprinkle
of paprika or cayenne, a little finely minced
fresh parsley, and a little minced sautéed onion or shallot, and softened but not browned garlic, (you could use a tiny squeeze
of roasted garlic), and mix well.
Sprinkle the sautéed onions with
fresh ground pepper, a little,
fresh only, chopped mint and a tiny
bit of dried
thyme and just a pinch
of nutmeg.
When ready to cook, sprinkle the nuggets with ground pepper, crushed
thyme, just a pinch
of garlic powder, a little minced
fresh dill and a
bit of paprika.
For
fresh wonderful marinade, whisk a third cup
of your favourite oil with a third cup
of fresh squeezed lemon juice, a quarter cup
of finely chopped
fresh parsley, a pinch
of dried
thyme, a tiny
bit of mustard and
fresh ground pepper.
Sprinkle a little
fresh ground pepper, and a
bit of fresh, dried
thyme and a smidgeon
of nutmeg.