Thyme For Cooking, the Blog

Seafood Provençal and Chocolate for Health!

Get out of the way you stupid cows!

I can't see a thing!

Move!

I said Moooooove!

I have no idea why there are brown cows in this herd.  Charolais are almost universally raised here in the Vendée.   Pretty brown cows, though, aren't they?

But a bit too tall for the short-legged Charolais to see over.

Excuse me a minute.....

Okay, I'm back.  I just had to run downstairs and out to the back pantry for a piece of chocolate.  I can't keep it by my computer for obvious reasons.

The chocolate is out in full force in the supermarkets now.  The first sign of Christmas here in France is when the fall housewares display is replaced by chocolate.  The French, indeed, most Europeans are very serious about their chocolate and December is the month to indulge.

And indulge they do!  There are an additional 2 full aisles devoted to chocolate at my local hypermarket right now; one aisle just for truffles!

Different cultures have different candy holidays.   

In Ireland the supermarkets overflowed with chocolate in the weeks leading up to Easter; mainly milk chocolate and mainly Quality Street, with the requisite chocolate bunnies, eggs, and lambs.

In the U.S., fall starts out with caramel apples and is topped off with the big candy meltdown at Halloween.  A special thank you to someone at Hershey's for inventing miniatures!
Actually, the U.S. likes candy at Easter, as well..... starting with the awful Peeps! 
Now that I think about it, the U.S. holidays are a salute to bad candy (with the exception of aforementioned miniatures): Candy Corn (or is it Kandy Korn?), Peeps and other various sugar-coated marshmallow atrocities, usually tasteless jellybeans and, for the most part, bad chocolate.

The French, on the other hand, believe, (and rightly so, as they are told by the health ministry and their doctors) that dark chocolate is good for you.  And the darker the chocolate the healthier it is.  Today, I was trying to decide between Dark, Extra Dark, Intense, and Black.  Such decisions.  Thankfully they were all on sale.

So, those huge chocolaty displays are not encouraging us to eat yet more sweet treats during the holidays; they are meant to kindly remind us to take care of ourselves.  I hear and obey.

I bought four bars of luscious dark chocolate of varying intensity.  I'm a bit of a hypochondriac, you see.... 
And my doctor says to eat at least one 'square' a day.... 
And I am an American, so if some is good, more must be better, right?  Right??  RIGHT????

Excuse me again...

I'll be really good and have fish for dinner.

Weekend Herb Blogging is back home with our talented and lovely founder, Kalyn of Kalyn's Kitchen.

I dearly love using my fresh tarragon all summer long.  It's perfect with fish, seafood, chicken and salads. 

But now, it's winter.  The lovely bed of tarragon is just a distant memory.  Except for that nice bag of frozen leaves I happen to have in my freezer.

Tarragon imparts a light anise flavor to dishes.  It is an essential ingredient in Bearnaise sauce as well as the French 'Fines Herbes'. 

One is always told to use it sparingly...much the same as rosemary and sage.  I must admit I happily ignore that advice and have never been disappointed or overwhelmed!

Scallops Provençal

8 oz (250 gr) scallops
5 oz (150 gr) small shrimp (prawns)
4 tsp olive oil
2 shallots
4 oz (125gr) mushrooms
1 clove garlic
15oz (450gr) whole tomatoes
1/4 cup white wine
2 tbs tomato paste
1 tbs fresh or frozen tarragon
1 1/2  tsp fresh or frozen thyme
1 tbs balsamic vinegar

Finely chop the shallot and garlic.  Open and drain tomatoes.  Roughly chop tomatoes. Clean and slice mushrooms.  Heat 2 tsp oil in medium nonstick skillet over medium-high heat.  Add scallops and sauté until light brown and opaque, being careful not to crowd.  They sometimes have a lot of water in them and you want them sautéed, not steamed.  As they brown remove them and put them into 2 individual, shallow casseroles or one larger one.  In same pan sauté shrimp until they start to curl and turn opaque.  Put into casseroles with scallops.  Add remaining 2 tsp oil to pan along with the shallot, garlic and mushrooms.  Sauté until shallots are tender and starting to brown.  Add tomatoes, wine, tomato paste and herbs.  Bring to a boil, reduce heat and simmer, uncovered, 10 minutes.  Add vinegar to sauce and stir.  Spoon sauce over scallops and shrimp.  Bake at 400F (200C) for 10 minutes, until heated through.  Serve directly from casseroles.

What did I serve with the Scallops?

Something with pumpkin, naturally.

Kevin, at Closet Cooking. inspired me to try my hand at Pumpkin Gnocchi.

And it was good!  Thank you, Kevin!

Pumpkin Gnocchi

1 cup pumpkin purée
1 - 2 cups flour

For the dough: Mix the pumpkin with 1 cup of the flour; using a wooden spoon or large fork to start.  As it comes together add more of the flour until it forms a ball and is difficult to work with.  Lightly flour a work surface and place the dough on the flour.  Knead by hand, adding flour, until dough is not too sticky to work with.  If you are using fresh pumpkin purée you will be adding more flour than if using purchased.  When you can form the dough into a nice, soft, smooth ball you're done.  Cover with a towel and let it rest for 10 - 15 minutes.
For the gnocchi:  Pinch off a small piece of dough, about the size of a golf ball.  On a floured surface, using the flat of your hands, roll it into a cylinder 3/4 - 1" (2cm) thick.  Slice off pieces about 1/2" (1.25cm) thick.  Press the tines of a fork into each piece to flatten slightly and give ridges; dipping the fork into flour first if the cut pieces are sticky.  Repeat until all the dough is used.
To cook: Bring a large pot of salted water to a boil over high heat.  Add the gnocchi, about 1/3 at a time and cook until they float, 2 - 3 minutes.  As soon as they float remove and place in a colander to drain.
The gnocchi can be made to this point at any time.  If not using right away, toss with a bit of olive oil to prevent sticking.
To finish:
1 1/2 tbs butter
1 tbs olive or truffle oil
1 tsp Herbes de Provence
black pepper
salt, fresh sea salt if you have it

Melt butter in nonstick skillet.  Cook, undisturbed through the bubbling stage to the brown stage.  Watch carefully as it can quickly burn.  When light brown add the oil.  Add the herbs and lots of pepper.  Mix well, then add gnocchi. Stir-fry quickly to reheat and lightly brown, about 3 - 5 minutes, depending on how cold the gnocchi is and how crunchy you want the outside to be. Remove, sprinkle with sea salt and serve.

Be sure to visit Kalyn's Kitchen on Monday for the complete re-cap!

And, don't forget to search your closet/pantry for skeletons.  Remember, confession is good for the soul.  It can be an actual recipe, or just the description of the, um, food or any food and holiday related debacle/story/mishap.... Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.   The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Menu Plan for the Week

Not really a post - just a place for you to leave comments about the menu in the side bar... And have a preview of what we're eating!

For the week of November 30 the we have a truly Mediterranean menu: Spanokopitta from Greece, Pumpkin Gnocchi from Italy, Poached Eggs Bourguignon (photo), Coq ah Vin and Scallops Provençal from France, and a hint of Spain in the Lentil and Meatball Stew.

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Ragù Bolognese and Sedi, the Bunny Slayer

Sedi, aka Sweet Pea, my little, brown, German, pointy-nosed bitch, has another name added to the ever growing list: Sedi, the Bunny Slayer.

Yesterday, as I was taking the girl-dogs for their morning constitutional, we had AN EVENT!

The girls were running ahead as usual.  As I came around the bushes towards the lower part of our yard I thought I saw decrepit, old Sedi, with her bad hips, slip in the wet grass.   

I thought I heard her pathetic cry of pain.

I thought 'Oh poor, poor Sedi!'

Then she stood up straight and looked at me. 
Proudly. 
With a rabbit in her jaws.

She hadn't slipped; she was merely executing a tight turn.  (Didn't know the old girl had it in her!)

She hadn't whimpered in pain; it was the bunny screaming in frightened agony.

The neighbors ("boys-in-the-'hood", cows) came running to see what all the commotion was about.

I'm not certain who was more surprised: me or the dog!

I yelled.  Sedi ran in circles with the bunny in her mouth.  Emma, chasing Sedi,  wanted in on the fun.

Finally I convinced Sedi to drop the bunny.  Too late, I'm afraid.  The bunny got up, made a feeble attempt to hop, fell back down, kicked out her back legs and died.  Both dogs immediately lost interest. 

I wanted to cry.

Which is a very strange reaction since that same bunny has been plaguing my gardens all summer!  First there was a huge hole in the middle of my iris bed.  Then she dug up every sage seedling I planted for 2 months.  The last appearance had her tunneling under my English thyme.

I should have been happy that my faithful dog had solved this problem for me.

I just felt sad that now the other little bunny would be alone.  Sigh....

Mon mari wanted to know why we weren't having rabbit stew for dinner....
I'm not cut out for farm life....

On the other hand I do very well with meat that has not been killed in front of me.

Spaghetti Bolognese is the most innocuous, lackluster, boring dish that appears on more restaurant menus, worldwide, than any other.

It's a last resort choice.

"The kids are picky eaters; they'll have the Bolognese."

"Nothing looks good, I'll just have the Bolognese."

"My stomach's not right, just give me the Bolognese."

Usually, said Bolognese is a thick, tomato paste, kind of sauce; a big red glop on top of some noodles. 

I'm not saying it's not good, satisfying, even tasty.  I am saying it can be so much more.

A true, northern Italian Ragù Bolognese has layers of complex, complimentary flavors.  It's not thrown together in a hurry; it's lovingly, meticulously created and simmered slowly to bring out the best of each ingredient.

It's a work of art.

After all the cheesy gooey, comforting food I have indulged in during the past few weeks I thought I should lighten it up a bit.  Yes, pasta can be light; just leave off the heavy cream and cheese - and don't eat too much!

Hopefully, all the readers of Presto Pasta Nights, founded and hosted by the lovely Ruth, of Once Upon A Feast, will agree with me.   Oh, Ruth - I even made homemade spaghetti for this!

Ragù Bolognese
     This is based on a recipe found in the Time Life "Foods of the World, Italian,' book.   

4 oz Prosciutto (125 gr)
4 oz ground pork (125 gr)
16 oz ground beef (500gr)
1 large onion, about 1 cup chopped
1 medium carrot, about 1/3 cup chopped
2 stalks celery, about 2/3 cup chopped
3 cloves garlic
1 tbs olive oil
1/2 cup white wine
2 cups beef stock
1 can diced or chopped tomatoes
4 tbs tomato paste or 1 small can
1 tsp basil
1 tsp oregano
a pinch of nutmeg

Roughly chop the carrots, celery, garlic and onion.  Then, very, very finely chop the vegetables.  Do it in a food processor, or blender if you can, but stop before you make paste.  Heat 1 tbs oil in nonstick skillet.  Add the vegetables and sauté over medium heat for 10 minutes.  Remove and put into a large sauce pan.  Finely chop the ham.  Put the ham, pork and beef into the same skillet.  Sauté until cooked through and brown, breaking it up as small as you can.  Pour in the wine, turn the heat up and boil until most of the liquid has cooked off, stirring to get up any browned bits in the skillet.  Add the meat and remaining liquid to the vegetables.  Stir in the stock, tomatoes and tomato paste.  Add the herbs and nutmeg.  Bring to a boil, stir well, cover partially, reduce heat and simmer for at least 40 minutes, 90 would be better, stirring occasionally.  Refrigerate unused sauce for later or freeze for up to 4 months. 

For a pasta sauce it's traditional to add cream or milk - I just add a bit of Greek yogurt or crème fraiche.  For other uses (such as risotto) the dairy is left out.  This makes enough for the Bolognese Risotto and/or Bolognese Lasagne with Spinach as well as the Spaghetti Bolognese

Spaghetti Bolognese

Spaghetti, freshly home made is good 
1 1/2 - 2 cups Ragù Bolognese
2 tbs cream or creme fraiche or milk, optional
1/2 cup freshly grated Parmesan

Cook pasta. Combine cream with sauce if using. Toss the pasta with the sauce and serve, Parmesan on the side.

Be sure to stop by Once Upon A Feast,on Friday for all of the yummy recipes!

As to the bunny: R.I.P.

Don't forget to search your closet/pantry for skeletons.  Remember, confession is good for the soul.  It can be an actual recipe, or just the description of the, um, food or any food and holiday related debacle/story/mishap.... Really, any dirty little secret you feel like sharing!  You have until Christmas to post - the round-up will be just before Dec. 31.   The usual rules: post, link to me, send me an e-mail with permalink.  Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

Christmas Breads and Church Cook Books

Church Cook Books.   (Did I mention I collect cook books?)

I'll qualify this by saying I have over 20 of them so I speak from (some) experience.
None are more recent than the mid-70's.

Are they everywhere or is this simply a Midwest phenomena?

For those of you who aren't familiar: a church cook book is a compilation of recipes from the ladies of whatever church, printed, spiral bound and sold to everyone within reach to raise money for good works...and more church cook books.

Regardless of what church they come from: Lutheran (any synod), Methodist, Catholic, Church of Christ; they all have a few things in common:

Each recipe is attributed to one of the ladies (sorry, guys, I have never seen a recipe in a church cook contributed by a man...just isn't done).
And said lady, unless (and even then only rarely) she is a widow, she is identified by her husband.
Mrs. Bob Dylan
Mrs. Jerry Garcia
Mrs. Timothy Leary
Never, ever, ever: Janis Joplin.

You are wondering: what if she's single? 

I haven't a clue...either single women didn't exist; weren't allowed in church; or weren't allowed to cook.

The other thing that stands out is the type of recipe contributed.  The breakdown is usually like this:

Norwegian foods:  10 pages
    Fatigmand, Jule-Kage, Romme Grot, Rosettes, Sandbakkels, etc.
Miscellaneous (punch, dips, household advice):  10 pages
    7-Up Ice Cream Punch, Bologna Salad, Preserved Children, Keeping your man happy, etc.
Canning (bottling), preserving, jams and jellies:    20 pages
    Watermelon pickles, Bread and Butter Pickles, Strawberry Rhubarb Jam, etc.
Salads and salad dressings:  15 pages
    Pineapple Jello salad, Canned Vegetable Salad, Wilted Lettuce Salad, Tomorrow Salad, etc
Main Course:  20 pages
   Creamed Salmon and Peas, Tator Tot Hot Dish, Grandma's Meat Loaf, Best Fried Chicken, etc

Now, you should note that the above is less than half of the cook book - any cook book.  Here is the rest.  Does this tell you anything?!?

Breads and Rolls:  25 pages
    No actual yeast bread because everyone knows how to make that... In this section we have coffee  cakes, sweet rolls, muffins, quick breads and tea cakes.
Desserts:  25 pages
     Peach Upside Down Cake, Rhubarb Dream, Round Robin, Plum Pudding, Apple Rumm Dumm, etc
Cakes and Frostings: 25 pages
     Bible Cake, Scripture Cake, Chocolate Salad Dressing Cake, Crazy Cake, Never Fail Frosting, etc
Pies: 20 pages
     Always Perfect Pie Crust, Pumpkin Chiffon Pie, Sour Cream Raisin Pie, Strawberry Pie, etc.
Bars and Cookies:  40 pages
     Stain Glass Bars, Wedding Bars, Brown Sugar Cookies, Molasses Overnight Cookies, etc.

If any of you are looking for that lost recipe of Steamed Suet Pudding or Clouds at Sunrise let me know. 

Naturally, my church cook books yielded the recipes for my favorite Christmas treats.

After my fabulous coup of cranberries the other day I was able, for the first time in 11 years, to make Cranberry bread.  It takes so little to excite me these days....

For my family, Christmas just isn't Christmas without Cranberry Bread and Pumpkin Bread on the table.

Cranberry Bread (Tea Cake)
    Mrs. Glenn Schmidt, Halfway Creek Lutheran Church

1 cup white sugar
1 tbs shortening (I use butter), rounded
1 egg
3/4 cup orange juice
2 cups  flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup cranberries, cut in half
1 cup nuts, chopped (I use walnuts)

Cream sugar, shortening and egg together.  Stir in juice.  Add flour, soda, baking powder, stir well.  Add vanilla, cranberries and nuts, stir.  Bake 350F in 9 X 5 loaf pan for 60 minutes.  (I line the bottom with parchment, then butter and flour the pan).

Pumpkin Bread (Tea Cake)
    Mrs. William Hollis, Halfway Creek Lutheran Church
I've modified the recipe, it was written in paragraph rather than list form.

2 eggs
1 1/2 cups sugar
1 cup pumpkin
1/2 cup oil (I use corn oil)
1/4 cup water (I don't use if using fresh pumpkin)
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg (my addition)
1/4 cup chopped crystallized ginger (my addition)
1 2/3 cups flour

Cream sugar and eggs.  Add pumpkin, oil, (water) and blend.  Add remaining ingredients and stir well. Bake 350F in 9 X 5 loaf pan for 60 minutes. (I line the bottom with parchment, then butter and flour the pan).

This is my entry for Festive Food Fair hosted by the lovely Anna, of Morsels and Musings.  Visit her blog after December 10 for the  Food Fair!

Happy Christmas Baking!!!!

Salad with Chevre, Dates and Nuts; and more about moi!

Elizabeth, of blog from OUR kitchen has tagged me!

It's the name meme!

Hmmmmm....

List one fact, word or tidbit that is somehow relevant to your life for each letter of your first or middle name. You can theme it to your blog or make it general.

Kitchen.  I almost had my dream kitchen.  It was in the big pink house that we wanted to buy in Ireland.  We went to see it in December and the only room in the entire Edwardian monstrosity that was warm was the kitchen.  The room was about the size of our current house and was heated by a big, bright red Aga; the 2 burner, 4 oven, burns wood kind of Aga.  Off to one side was a huge trestle table that could seat a hundred or so and on the other was a ratty, overstuffed sofa...with a big tabby cat curled up in the corner.  Mittens and socks hung over one of the open oven doors.  I wanted that kitchen!  It did not have an 'efficient work triangle'; there wasn't one thing remotely modern or practical about it.  I still want that kitchen.

Anal-retentive.  Well, I'm trying to get over it but I do tend to be a bit, uh, shall we say, um, precise?  And it goes without saying that I'm always right!  I thought I was wrong once.....
I was mistaken....

Tenacious.  Determined.  I don't give up easily...even though, sometimes, I should....see above!

I think, therefore, I am.

Ecstatic!  Look what I found today!!!!! CRANBERRIES!  
There was a day when it would take a new piece of jewelry (expensive) or an impromptu getaway somewhere warm that would get me this excited. 
Now, it's CRANBERRIES!  After I found them, tucked a bit out of the way, I went back twice for more bags (5 total) then ran around the store trying to remember the recipe for Cranberry Bread, sauce, etc.  In all fairness (to me) I do love them...And it's been 11 years!  Now Christmas will really seem like Christmas!

The lovely Truffle of What's On My Plate (and who's made a gorgeous Trifle for this week's WHB) is hosting Weekend Herb Blogging, founded by the talented Kalyn of Kalyn's Kitchen.

Nuts!

When I was a little girl we went up into the hills and gathered hickory nuts and butternuts in the fall.  My mother would crack big baskets full with a hammer.  All through November she would sit with a bowl on her lap in the evening; picking out nutmeats, getting ready to do the Christmas baking.  I would help...until she made me stop.  It could have been the eating of the nutmeats rather than putting them in the bowl that was the problem

I have my own trees here, 2 English walnut and 2 hazelnut.

I still love nuts.

Fortunately they are incredibly good for us.  They're full of manganese, vitamin E and healthy fats.  Walnuts, in particular have an abundance of omega 3 fatty acids, which are good for our cardiovascular health.  Even though they are high in fat they are a healthy addition to our diets and may even encourage weight loss!

I don't remember when the first time I had nuts, dates and chevre (goat's cheese) together. 

There is something about the combination that, in my mind, is near perfect.  Right up there with bacon and eggs, tomatoes and basil, lamb and rosemary, foie gras and Sauternes!

And what could be more perfect with it than a bit of walnut bread, fresh from the bakery!

This is a simple salad, perfect for a first course!

Salad with Chevre, Dates and Nuts

3 - 4 oz fresh spinach
3 - 4 oz mache or lamb's lettuce or other lettuce
aged goat cheese (chevre) 3 oz (100 gr)
10 - 12 dates
2 oz (60gr) walnut halves or hazelnuts, almonds, any mix
bread
Balsamic Vinaigrette
1 tbs Balsamic vinegar
1 tsp Dijon-style mustard
3 tbs olive oil - the good stuff

Wash spinach and lettuce if necessary, tear and put into a bowl. Whisk together vinegar and mustard. Slowly add olive oil, whisking constantly until vinaigrette is thick and creamy.  Add 2 tbs to the greens and toss well to coat - tongs work well.  Taste, add more dressing as desired.  Arrange salad on 2 plates.  Slice goat cheese in rounds or wedges.  Arrange the goat cheese, dates and nuts around the salad.

Be sure to visit Truffle at What's On My Plate  on Monday for the round-up of all of this week's wonderful recipes.   

Bon Week-end!

ps - not too late to join Seasoned Eatings!
pps - don't forget to share your embarrassing food moments!

Menu Plan for the Week

Not really a post - just a place for you to leave comments about the menu in the side bar... And have a preview of what we're eating!

For the week of November 23 the menu features traditional northern Italian Ragu Bolognese with both Spaghetti and Risotto, Turkey Stuffing Pie (something for the leftovers) and Braised Pork Tenderloin with Apples and Onions (photo).

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!

Pumpkin, Sage and Leek Lasagne; and A Very Bad Girl!

I was a bad girl this weekend.

A very bad girl.

I'm likely to be chastised most properly.

What did I do?

I made noise during quiet time.

You remember the leaves that fell on Saturday.

After careful consideration, I realized that my little leaf vacuum was not up for this job.  So mon mari kindly got out the big guy...the Wood Chipper!

After spending the morning raking the leaves into a huge pile on the terrace it was time to make mince of them.

That's when I screwed up.  You see, in my joy at having so many leaves to send to the compost pile, I,  apparently, forgot it was Saturday.  I turned the chipper on at 2:00.

Here, in the back of beyond, the provincial nowhere land, deep in the heart of farm country, out in the sticks, we have quiet time.

We are meant to be quiet between 12:00 and 2:00 Monday through Friday.  It's extended until 3:00 on Saturday, and on Sunday, we can only be noisy between 10:00 and 12:00. 

Food is sacred here in France.  Naturally, mealtime is correspondingly so.  One is meant to spend an hour enjoying the, de rigueur, 3 course meal in peace.  Noise is simply not acceptable.

And then the hard working farmer is expected to have his hour nap before going back to work; this being a rather a good practice, what with the wine and all consumed at lunch.

I disturbed the peace.

Mon mari pointed out that our farmer neighbor often starts his tractor up before 2:00 - but he's the  local farmer, son of our next door neighbor and cousin to the rest of the hamlet.

I, on the other hand, am not.

I'm going to have to apologize.

Maybe I'll take them a Pumpkin Bread.... I have enough in the freezer....

Sigh.....

I did find another use for some of my lovely pumpkin.

Now that winter is upon us it's time for comfort food: Lasagne!

I've seen wonderful pumpkin ravioli recipes on Presto Pasta Nights, founded and hosted by the lovely Ruth, of Once Upon A Feast. 

I thought about it.

Then I thought some more.

I opted for the easy way: lasagne!

Pumpkin, Leek and Sage Lasagne

1 onion
2 leeks
1 tsp olive oil
1 tsp butter
1 cup pumpkin (8oz, 250gr)
15 - 20 fresh sage leaves
1 slice deli of baked ham, 8 oz (250gr)
1 tsp butter
1 cup shredded cheese (4oz, 125gr) Swiss, Gruyère, Emmenthal
Béchamel
3 tbs butter
1/4 cup flour, (2oz, 60gr)
2 cups milk - 16 oz, (500ml)

9 - 10 sheets 'no-cook' lasagna noodles
1/4 cup grated Parmesan, (1oz, 30gr)

Leeks and Onions:  Thinly slice the onion and leeks.  Heat oil and butter in large nonstick skillet over medium high heat.  Add onions, leeks and sauté, stirring, for 1 minute.  Cover the pan, reduce heat to medium low and let the onions and leeks cook for 10 minutes.  Uncover, increase heat to medium and continue to cook until onions are golden and tender, about 10 minutes.  Add the pumpkin and stir well to combine and heat through.
Sage and Ham: Cut the ham into thin strips, then the strips into smaller squares.  In another skillet heat 1 tsp butter.  Add sage leaves and sauté until starting to get crisp.  Add ham and sauté until heated through and dry (it can give off a bit of water).
Béchamel:  In a medium saucepan heat the butter over low heat.  Add flour and stir with a whisk for 1 minute.  Add a little (1/4 cup) of the milk and whisk to combine.  Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.  When all of the milk is in, bring to a boil (should almost be there), whisking.  Then remove from heat.

Now you are ready to assemble: in a 9 - 10" (22 - 25cm) square baking dish, or so...make the following layers:

~1/3 béchamel sauce
~2 noodles, you may have to break a third one up to get good coverage
~1/2 onion, leek, pumpkin mixture
~2 noodles or so
~1/3 béchamel sauce
~all of the ham and sage
~1/2 of the shredded cheese
~2 noodles or so
~1/2 onion, leek, pumpkin mixture
~2 noodles or so
~1/3 béchamel sauce
~1/2 of the shredded cheese
~Parmesan

Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.  Uncover and bake 5 minutes longer to brown cheese.  Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

Don't forget to search your closet/pantry for skeletons - especially over Thanksgiving.   Remember, confession is good for the soul.  It can be an actual recipe, or just the description of the, um, food or any food and holiday related debacle/story/mishap.... Really, any dirty little secret you feel like sharing!   Click for details!

Come on, tell!  Share the pain...you'll feel better!  And so will we!

There are still a few days left (through the end of this week) to sign up for Seasoned Eatings!  More fun!

Oh, yeah, I have a really, really big compost pile!  And I didn't loose any fingers, or gloves in the chipper.  Did you'all see 'Fargo'?

Don't forget to visit Once Upon A Feast on Friday for all of the yummy pasta dishes.

Embarrassing Food; Skeletons in the Pantry....Dare to Share!

You're an accomplished cook.

You have a discerning palate.

You author a food blog touted by one and all.

Is there something on your holiday table that makes you, well, cringe? 

Wish to disavow knowledge?

Blush with embarrassment?

Do you walk to the table, spot an old family tradition and silently groan in pain...before sneaking a big forkful into your mouth?

Are you willing to share with the rest of us?

We all make an effort to put our best fork forward this time of year, writing unique and flavorful recipes with perfectly posed photos.

But wouldn't you like to know everybody's dirty little secrets?  Would you be willing to share yours in exchange?

You all know the foods I'm talking about. 

There are the recipes that only have 4 words in the directions: Open cans. Combine. Heat.

There are the foods that no one outside your own family would actually eat. Like these lovely rutabagas that no holiday meal in my family can be without.

There are the foods that we've tried to update to resounding boos and hisses by the entire clan.  You know, that absolutely fabulous Cranberry, Lemon Grass and Ginger Chutney you made one year...and all the family wanted was the one where you open both ends of the can, push it out in still perfect 'can shape' and slice?

Take a break from the serious business of cooking for the holidays. 

Sometime between now and December 28th do a wee post exposing the skeletons in your own culinary closet.

Photos absolutely not necessary and probably wouldn't be available anyway.  I mean, why would you take a picture of it?  It's not like you'll EVER forget.

Recipes optional - you can pretend that you don't know.  Change the names of the actual chef to protect your reputation.

Stories appreciated.  Disasters a bonus!

Let's all give each other something to smile, laugh, and commiserate about during these hectic weeks.

I once ruined the Green Bean Casserole with the addition of (gasp) thyme!  On another occasion I omitted the bacon from the rutabagas and added sherry....for shame!!!! (Think about it for a second: I ruined the ruties!  Some would simply say 'Duh!')

The rules are the usual:
Write the post for "Skeletons in the Pantry" (feel free to use the Ruty Banner)
Include a link to me (Thyme for Cooking)
Send me an email with the permalink  (thyme2 dot kate at gmail dot com)

You do NOT have to have a blog to share your shame the fun.  Leave your secret in a comment or send it to me in an email and I'll post it for you.

I'll do periodic round-ups to keep us all smiling, (with links back to your post) with the complete one on December 30th.

Come on, tell us!  I'll show you mine if you show me yours!  We won't snicker ...Promise! 

Okay...not a lot!

Pumpkin Gratin and Falling Leaves

The theme of this month's Heart of the Matter, hosted by Michelle of The Accidental Scientist, is Holiday Foods.   How appropriate! 

And how challenging! 

By definition holiday foods seem to be all of the things NOT involved in a healthy diet; if not in and of themselves, at least in the vast quantities consumed this time of year.

You know: the occasional poached egg versus a night drinking eggnog!

But first, just to get you in the mood for a luscious yet healthy holiday treat, let me share some photos and tell you what happened at our house this morning. 

After all, photos of falling leaves should be soothing, and help lower blood pressure, right?  RIGHT?!?  RIGHT!!!!???

We had a frost last night; very early in the year for us.  Usually temperatures don't drop below freezing until after the holidays.

We have a huge mulberry tree at one end of this garden, with leaves the size of dinner plates.  It normally keeps most of it's leaves until just before Christmas, when they slowly turn yellow and fall.

Not this year.

When I sat at the table eating my breakfast my herb garden looked like this: one lonely leaf in the bird bath.

Then the leaves fell.

Not quite with the "Whump" of the Peanuts Cartoon, but very, very close.

We heard a noise that sounded suspiciously like sleet.

As the sun was shining brightly we knew that wasn't it. 

It was the sound of green mulberry leaves hitting the terrace at an alarming rate.

In the space of about 15 minutes my garden looked like this.

There are rather too many, and ther're too green, to use my little leaf vacuum and grind them up for the compost. 

But I'll give it a try. 

As the compost pile is about 80 metres from the herb garden, and I'll fill the little bag on the vacuum about every 90 seconds, I don't think I'll have to ride my exercise bike today.

The rest of the leaves should be down by the time I finish. 

Oh joy!

Back to the food.

As many of you know we butchered the Great Pumpkin two weeks ago.

There was a time when I thought pumpkin was meant for pies, bread and maybe muffins. 

No longer.

Pumpkin Gratin
This could be made with butternut squash or, for those unfortunates without their own pumpkin patch, canned pumpkin.

2 cups pumpkin
2 egg whites
1 leek
1 tsp olive oil
1/4 cup Greek or plain yogurt (2oz, 60ml)
1/4 cup grated Parmesan cheese, (1oz, 30gm)
1/2 tsp sage
1/2 tsp marjoram
1 tbs dried bread crumbs
1 tbs olive oil

Cook squash or pumpkin if using fresh.  Thinly slice leek.  In medium nonstick skillet sauté leek in olive oil over medium heat until tender, about 10 minutes.  In medium bowl whisk egg whites.  Add yogurt, 2 tbs Parmesan and herbs.  Mix well.   Add pumpkin and leeks, mix well.  Pour into a lightly oiled, glass baking dish.  Sprinkle the top with remaining cheese, then bread crumbs.  Drizzle with 1 tbs oil.  Bake at 200C (400F) for 30 minutes or until top is set and golden brown.  Remove and serve.

Be sure to visit The Accidental Scientist for the complete recap after November 18th or the Heart of the Matter site for all of the heart-healthy recipes.

Have  you signed up for Season's Eatings yet?  No?  Why not? 

It's easy....send me your address and have some fun!

Come on, play with us....

Menu Plan for the Week

Not really a post - just a place for you to leave comments about the menu in the side bar... And have a preview of what we're eating!

For the week of November 16 the menu features Salad with Chevre, Dates and Walnuts, Salmon with Wine Dill Sauce and Herbed Basmati (photo), Veal Marsala, Potatoes Savoyarde and Pumpkin Gratin, and Thanksgiving Dinner for Two or Four or even Eight

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!