Day Recipe Food Community

March 5, 2009

Roast Capon with Lemon and Thyme Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:01 pm

Active time: 45 min Start to finish: 3 hr

Makes 8 servings.

INGREDIENTS

  • 1(8-lb) capon or roasting chicken
  • 3/4stick (6 tablespoons) unsalted butter, softened
  • 1tablespoon finely grated fresh lemon zest
  • 1teaspoon chopped fresh thyme
  • 1 1/2teaspoons salt
  • 1/2teaspoon black pepper
  • 4whole lemons, quartered lengthwise
  • 1cup water
  • 2teaspoons red-currant jellyspecial equipment:kitchen string; an instant-read thermometer
  • garnish:fresh flat-leaf parsley and thyme sprigs

DIRECTIONS Preheat oven to 375°F.

Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry and season cavity with salt and pepper. Put in a large roasting pan and let stand at room temperature 20 minutes.

While capon is standing, stir together butter, zest, thyme, salt, and pepper in a small bowl.

Turn capon so neck cavity is nearest you. To loosen breast skin, lift neck flap and work your fingers gently between skin and flesh, being careful not to tear skin. Slide your fingers down breast and along both sides all the way to thighs. Put half of butter mixture evenly under skin of each breast, then rub outside of capon to distribute evenly.

Place 6 lemon wedges in cavity of bird and tie legs together with string.

Roast capon in middle of oven, basting with pan juices every 30 minutes, 1 1/2 hours. Skim most of fat from pan, then add remaining 10 lemon wedges to pan, tossing with pan juices. Continue roasting capon, basting every 15 minutes, until thermometer inserted 2 inches into fleshy part of a thigh (do not touch bone) registers 170°F, about 45 minutes more.

Tilt capon in pan to pour out juices in cavity, then transfer capon and lemon wedges to a carving platter and let stand 20 to 30 minutes before carving. Do not clean pan.

Skim fat from pan juices and straddle roasting pan across 2 burners. Add water and jelly and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Continue to boil, stirring occasionally, until reduced to about 1 cup, about 5 minutes. Season sauce with salt and pepper, then pour through a fine-mesh sieve into a bowl.

Carve capon and serve with sauce.

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February 20, 2009

Rick Bayless’ Grilled Salmon Vera Cruz with Lemon-and-Thyme-Scented Salsa Recipe

Filed under: Recipes — Tags: , , , , , , , , , , — Anna @ 2:50 pm

Happily, this fish dish can be made a day ahead. Simply remove it from the refrigerator and arrange 2 hours before serving. Even better, the sauce also can be made 2 days ahead and kept, well covered, in the refrigerator. It’s from Mexico, One Plate at a Time (Scribner), by Rick Bayless, the celebrated Chicago chef and cookbook author.

Makes 6 servings.

INGREDIENTS

  • 1/4 cup extra-virgin olive oil, plus more for oiling the grill and the salmon
  • 1 medium-sized onion, thinly sliced
  • 4 cloves of garlic, finely chopped
  • 7 cups diced (1/2 inch) ripe tomatoes
  • 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish
  • 2 teaspoons finely grated lemon zest
  • 1 cup pitted, roughly sliced green olives (preferably manzanillo olives)
  • 1/4 cup capers, drained and rinsed
  • 3 pickled jalapeño peppers, stemmed, seeded and thinly sliced
  • salt, to taste
  • 6 salmon steaks (7 to 8 ounces each), about 1 inch thick

DIRECTIONS 1. Prepare the sauce: Place oil in a saucepan over medium heat. Add the onion and cook, stirring, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. Raise the heat to medium-high and add the tomatoes, chopped thyme, lemon zest, and half of the olives, capers, and peppers. Simmer briskly, stirring, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup water and simmer for 15 minutes. Taste and season with salt. Cool.

2. Preheat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Reduce the heat on one side of the gas grill to medium-low or set up the charcoal grill for indirect cooking by banking all of the coals to one side, leaving the other half of the grill empty. Set the cooking grate in place, cover the grill and let the grate heat for 5 minutes.

3. Oil the grill and both sides of each salmon steak; sprinkle fish with salt. Cook the salmon over the hottest part of the grill for about 4 minutes, until nicely browned underneath. Carefully flip over the fish onto the cooler side of the grill; cook 2 to 4 minutes more for medium-rare.

4. Spoon the sauce into a deep platter and nestle the fish in it. Let stand at room temperature for about an hour to bring together the flavors of the fish and the sauce.

5. To serve, sprinkle the fish with remaining olives, capers, and peppers; garnish with the thyme sprigs. Serve immediately.

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February 19, 2009

Peas with Garlic and Thyme Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:45 am

Active time: 25 min Start to finish: 25 min

Makes 6 (side dish) servings.

INGREDIENTS

  • 2garlic cloves, smashed withflat side of a knife
  • 2tablespoons unsalted butter
  • 2cups shelled fresh peas(2 to 2 1/2 lb in pods) )
  • 2/3cup water
  • 1teaspoon fresh thyme
  • 1/2teaspoon salt

DIRECTIONS Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.

Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.

Cooks’ note:


• You can substitute 1 (10-oz) package frozen peas (not thawed) for shelled fresh peas. Cooking time will be shorter.

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January 31, 2009

Riesling-poached Trout with Thyme Recipe

Filed under: Recipes — Tags: , , , — Anna @ 12:44 am

Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.

Makes 4 servings.

INGREDIENTS

  • 6tablespoons (3/4 stick) chilled butter
  • 1very large leek (white and pale green parts only), thinly sliced
  • 1carrot, peeled, cut into matchstick-size strips
  • 4trout, boned, butterflied
  • 2teaspoons minced fresh thyme
  • 2bay leaves, broken in half
  • 1cup johannisberg riesling

DIRECTIONS Preheat oven to 450°F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish.

Bake fish until just opaque in center, about 15 minutes. Transfer fish and vegetables to plates. Tent with foil to keep warm. Pour pan juices into heavy medium saucepan. Boil until reduced to 3/4 cup, about 6 minutes. Discard bay leaves. Add remaining 3 tablespoons butter and 1/2 teaspoon thyme and whisk just until butter is melted. Season to taste with salt and pepper. Pour sauce over fish and serve.

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January 15, 2009

Wild Mushrooms with Chestnuts and Thyme Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:50 am

This rich side dish could easily stand on its own as an elegant meatless main course.

Makes 10 servings.

INGREDIENTS

  • 6tablespoons (3/4 stick) butter
  • 8large shallots, sliced (about 2 cups)
  • 6garlic cloves, minced
  • 2pounds assorted fresh wild mushrooms (such as stemmed shiitake, crimini, and oyster), sliced
  • 2tablespoons chopped fresh thyme
  • 3/4cup madeira
  • 17.25-ounce jar roasted peeled whole chestnuts, halved (about 1 1/2 cups)
  • 3/4cup whipping cream
  • chopped fresh chives

DIRECTIONS Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Sauté until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.

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January 9, 2009

Sesame Thyme Seasoning (za’atar) Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:00 am

Variations of this seasoning are found all over the Middle East. It’s used to flavor eggs and is also served with pita—dunk warm flatbread in good olive oil and then the spice dip. The kind sold dried (with dried thyme)
in Middle Eastern stores just doesn’t compare to za’atar made fresh.

Active time: 15 min Start to finish: 15 min

Makes about 1/4 cup.

INGREDIENTS

  • 2tablespoons sesame seeds, toasted
  • 2teaspoons ground sumac
  • 1 1/2to 2 tablespoons mincedfresh thyme
  • 1/2teaspoon salt

    DIRECTIONS

    Stir together all ingredients in a small bowl.


    Cooks’ note:
    • Za’atar keeps in an airtight container, chilled, 1 week.

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    • January 5, 2009

    Plum Tart with Goat Cheese and Walnut-Thyme Streusel Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 4:06 pm

    Adding fleur de sel at the end transforms this tart into a delicious cross between a cheese course and dessert.

    Makes 8 servings.

    INGREDIENTS

    • crust
    • 1cup all purpose flour
    • 1/2cup powdered sugar
    • 1/2cup walnuts (about 2 ounces)
    • 1/4teaspoon coarse kosher salt
    • 7tablespoons chilled unsalted butter, cut into 1/2-inch cubes
    • 1egg yolkstreusel
    • 1cup all purpose flour
    • 2/3cup walnuts (about 3 ounces)
    • 1/3cup (packed) golden brown sugar
    • 1/3cup sugar
    • 1/2teaspoon coarse kosher salt
    • 1/4teaspoon ground cinnamon
    • 1/4teaspoon ground nutmeg
    • 1/4teaspoon ground cardamom
    • 1teaspoon fresh thyme leaves
    • 1/2cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubesfilling and topping
    • 8ounces soft fresh goat cheese
    • 8ounces (1 cup) whole-milk ricotta cheese
    • 3tablespoons honey
    • 3tablespoons extra-virgin olive oil
    • 1tablespoon sugar
    • 1/4teaspoon ground nutmeg
    • 1/8teaspoon coarse kosher salt
    • pinch of freshly ground black pepper4large plums (about 1 pound), halved, pitted, cut into 1/4-inch-thick wedgesfleur de sel*

    DIRECTIONS For crust:
    Blend first 4 ingredients in processor until nuts are finely ground. Add butter; blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cover; chill 1 hour.

    For streusel:
    Preheat oven to 350°F. Blend flour, walnuts, both sugars, coarse salt, cinnamon, nutmeg, and cardamom in processor until nuts are finely ground. Add thyme and blend 5 seconds. Transfer mixture to medium bowl. Add butter. Using fingertips, rub in until small moist clumps form.

    Spread streusel mixture on rimmed baking sheet. Bake 8 minutes. Stir, then continue baking until golden brown, about 7 minutes longer. Cool streusel completely (mixture will become crisp).

    For filling and topping:
    Combine both cheeses, 1 tablespoon honey, 1 tablespoon oil, sugar, nutmeg, coarse salt, and pepper in large bowl; stir to blend well. Refrigerate while baking crust.

    Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Continue to bake crust until golden brown, pressing with back of fork if crust bubbles, about 15 minutes longer. Cool crust completely.

    Spread cheese filling in crust. Arrange plums in concentric circles atop filling, leaving 3/4-inch plain border. Sprinkle streusel lightly over tart. Refrigerate tart at least 1 hour and up to 4 hours.

    Remove pan sides; place tart on platter. Drizzle with 2 tablespoons honey and 2 tablespoons oil; sprinkle with fleur de sel. Cut tart into wedges.

    *Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores.

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    January 3, 2009

    Wild Mushrooms with Thyme and Marsala Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 3:01 pm

    Rich, flavorful and perfect for the Thanksgiving table. This side dish is great for the cook, too, as it can be made one day ahead.

    Makes 6 servings.

    INGREDIENTS

    • 1cup whipping cream
    • 2large shallots, chopped
    • 1 1/2pounds assorted wild mushrooms (such as stemmed shiitake, crimini, and portobellini, dark gills removed), cut into 3/4-inch pieces
    • 1/2cup dry marsala
    • 1teaspoon chopped fresh thyme plus fresh thyme sprigs

    DIRECTIONS Boil cream and shallots in heavy large pot over medium-high heat 2 minutes. Add mushrooms and 1/4 cup Marsala. Reduce heat to medium and simmer until mushrooms are evenly coated, stirring occasionally, about 2 minutes. Add remaining 1/4 cup Marsala to mushrooms. Simmer until mushrooms are tender and sauce thickens enough to coat back of spoon, stirring occasionally, about 6 minutes. Stir in chopped thyme. Simmer until flavors blend, about 1 minute. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Rewarm over low heat.) Transfer to serving bowl. Garnish with thyme sprigs.

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    December 4, 2008

    Thyme-Toasted Almonds Recipe

    Filed under: Recipes — Tags: , , — Anna @ 1:32 pm

    Makes 8 ounces.

    INGREDIENTS

    • 1 tablespoon fresh or dried thyme, leaves only
    • 2 teaspoons fleur de sel
    • 1/2 teaspoon piment d’espelette
    • 2 tablespoons extra-virgin olive oil
    • 8 ounces whole, unblanched almonds

    DIRECTIONS 1. Heat the oven to 400°F. In a large, shallow bowl, combine thyme, salt, and oil.Set aside.

    2. Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly
    browned,fragrant, and making crackling sounds, about 8 minutes.

    3. Remove the baking sheet from the oven. Immediately add the hot nuts to the thyme mixture. Stir for at least 1 minute to coat the almonds evenly and thoroughly. Taste and adjust for seasoning. Serve warm or at room temperature. The almonds can be stored, well-sealed, for up to two weeks. To refresh, reheat in a hot oven.

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    Seafood Stew with Fennel and Thyme Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 2:35 am

    NORMANDY

    In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

    Makes 6 servings.

    INGREDIENTS

    • 1 1/2pounds mussels, scrubbed, debearded
    • 2 1/2cups chopped onions
    • 1cup dry white wine
    • 12parsley sprigs plus 1/2 cup chopped parsley2tablespoons (1/4 stick) butter
    • 2cups finely chopped leeks (white and pale green parts only)
    • 2cups diced trimmed fennel bulb
    • 48-ounce bottles clam juice
    • 4large fresh thyme sprigs
    • 2bay leaves
    • 1 3/4pounds thick halibut fillets, cut into 1 1/2-inch pieces
    • 10ounces sea scallops1cup crème fraîche*
    • 2large egg yolks

    DIRECTIONS Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil. Cover and cook until mussels open, shaking pot often, about 5 minutes. Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open). Strain cooking liquid into large measuring cup; discard vegetables in strainer. Add enough water to cooking liquid to measure 2 cups total. Remove mussels from shells if desired.

    Melt butter in same large pot over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes. Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl. Discard parsley sprigs, thyme sprigs, and bay leaves.

    Whisk crème fraîche and egg yolks in medium bowl to blend. Whisk in 1/2 cup hot cooking liquid from pot. Gradually stir yolk mixture into stew. Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil). Return halibut, scallops, and mussels to pan. Cook until halibut is heated through, stirring often, about 5 minutes. Stir in 1/2 cup chopped parsley. Season with salt and pepper. Serve in warmed shallow bowls.

    *Crème fraîche is sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

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