Tag Archives: thyme

Dinner Last Night

21 Dec

Tonight we’re having potato leek gratin.  It uses wonderful things from the share we picked up on Wednesday.

The leeks have been washed and sliced to a quarter inch, then softened in 2 tablespoons of butter in a cast iron frying pan.  Once the leeks were soft, I added the fresh thyme — so fragrant! — and some fresh-ground nutmeg, and salt and pepper to our family’s taste.  When all was soft, I stirred in a tablespoon of floor and 2 cups of milk.  Heavy cream would be delicious and decadent but I didn’t have any in the house.  Once that had thickened, I set it aside in  a bowl, and wiped out the pan and began layering (like a lasagna)…Sweetland potatoes, the leek/cream mixture, shredded gruyere cheese, and chives (still frozen from by our back steps), in repeating layers until my cast iron pan was full.  This went into the oven, covered for about half an hour, and then the foil came off and it went back for another 15 or so until brown and bubbly.

Your potatoes, leeks and thyme have never had it so good!

Alongside we had some Piggery ham and your kale, braised.

Dinner Last Night

21 Dec

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

Butternut Squash Pierogies

Feeds four

Can be made vegan

Prep Time: About 1 hour, 15 minutes

Cook Time: About 30 minutes

Dough

INGREDIENTS

– 1 cup whole wheat flour

– 1 cup all-purpose flour

– 1/3 cup water (plus more, as needed)

– 1/2 tsp salt

– 1/2 tsp baking soda

– 1 tbsp white vinegar

Filling

– One medium Sweetland butternut squash, baked, peeled, and pureed

– 1 large clove Sweetland garlic, minced and sauteed

– 1/4 tsp salt

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– 1 teaspoon dried parsley

Sautee with

– Butter or olive oil

– Lots of carmelized onions or pickled peppers (we used banana peppers we’d canned over the summer)

– Fresh Sweetland thyme

Serve with

– Sauerkraut (optional)

– Sour Cream (optional)

Directions

1. Ahead of time, bake, peel, and puree the butternut squash and mince and sautee the garlic. Our garlic had been preserved pre-chopped in olive oil in the fridge.

2. Put flour in a medium bowl and make a well in the center. Dissolve salt into the water and pour into the well. Put baking soda into the vinegar and let fizz. When done, add to well.

3. Mix liquid into flour until it comes into a dough. Add more water if needed. Knead on a lightly floured surface for 5 mins until smooth.

4. Wrap dough in a damp towel and let rest for at least 30 mins.

5. Roll out dough to about 1/8″ thickness. Using a round glass, cut out dough circles, fill with cooled filling, and seal sides with a fork. Place on a dish towel and cover with another towel until ready to cook.

6. Bring a large pot of salted water to a gentle rolling boil. Drop in pierogies in batches and cook for 3-5 mins. The cooked pierogies will be slightly larger than they were uncooked.

7. Drain cooked pierogies. Saute them in butter/oil with onions, peppers and thyme over medium heat, about 3-4 minutes per side, until a nice golden brown.

8. Serve with sprinklings of fresh thyme, sauerkraut and sour cream.

Dinner Last Night

14 Dec

Last night for dinner we ate:

Deviled eggs with thyme, onions, and garlic

steamed kale

roasted  beets and potatoes with rosemary

Escarole, White Bean and Lamb Soup (“Greens and Beans”)

17 Aug

Escarole, White Bean and Lamb Soup
(“Greens and Beans”)

2.5 qt chicken stock
3 15.5 oz cans cannellini beans
1 lg head escarole
2 lb lamb leg (off the bone)
~6 strips bacon
garlic
red pepper flakes
salt
olive oil

Prepare lamb. Preheat over to 450 degrees. Reduce immediately to 350
degrees. Wrap ~1lb pieces of lamb in bacon, a couple of strips / lb.
Cook for ~ 30min/lb.

Prepare escarole. Clean, cut leaves in half. Parboil (wilt in boiling
water) ~ 5 minutes. Remove greens. Save water. Heat olive oil in saute
pan. Saute ~6 cloves of garlic, ~ 1 tbspn red pepper flakes. Add
drained escarole. Salt. Saute for about 5-10 min, folding in salt
occassionally.

Drain and rinse beans.

Heat chicken stock. Add some water from escarole. Salt. Cut up a
couple of additional strips of bacon and throw in broth. Cut lamb and
bacon into 1″ pieces. Add to broth. Add beans. Add saute pan of greens
with oil. Salt to taste. Cook on medium about 30 minutes.

Serve with thyme-seasoned crostini, or just bread.