Apple a Day
I love using every part of a purchase! In this case, the scraps from canning applesauce became apple jelly, and the cores from making dried apple rings became cider vinegar.
Tag Archives: thyme
Lemon Curd Halibut
Honey-sweetened lemon curd is not only perfect for topping crumpets and filling galettes, but also as a sweet-savory glaze for fish.
Fennel Patties
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
Better Than a Restaurant?
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Scratching the Itch
A savory chicken and potato stew, laced with leeks and greens, and flavored with Dijon mustard. Perfect fare for fall and winter weather.
Creamy Goodness
A simple method for creamed corn that is a 180-degree change from the gloppy canned variety.
What’s Black, White and Red All Over?
A selection of salmon recipes: Grilled and balsamic-glazed; baked with thyme beurre blanc; and pan-roasted with a mustardy green salad.
Salmon Two Ways
A pair of recipes for dealing with baked salmon fillets: Rubbed with a pastrami spice mix, and flavored with a soy-dijon vinaigrette (which can also be used to marinate a whole host of proteins).
Julie Had a Lotta Lamb
Boneless leg of lamb, broken down into Moroccan-spiced kebabs and a savory Irish lamb stew, thickened with potatoes and barley.
Something Fishy
The versatility of white fish: psari plaki with cod, sauteed tilapia with mustard-mushroom cream sauce, and every kid's favorite, baked fish sticks.
Roasted Cauliflower Soup
Roasting cauliflower makes it both tender and nutty. My soup enhances that flavor with aromatic thyme and the tang of white wine.
Lentil Salad
I made this for lunch yesterday, and it came out beautifully. My adaptations are reflected in the recipe; I only had frozen shallot, so I left it out of the vinaigrette, and we didn’t miss…
Thyme Green Beans
This very simple recipe came from a friend’s copy of How to Cook Without a Book. She has made them several times when I was there for dinner, and they came out tasting like much…
Braised Beef Short Ribs
I’ve made Suzanne Goin’s braised short ribs twice now, and the recipe below reflects my adaptations. I pretty much just use whatever short ribs are available, as they don’t seem to be common cuts of…
Green Salad with Pear Vinaigrette
A sweet and mildly tangy vinaigrette highlighting pears.