Thyme For Cooking, the Blog

Asparagus and Ham Quiche; Too Much Information

The South Africans are after me!

Yes, not just one, but two, lovely ladies from South Africa have made the mistake of asking for more information about little, old me.....

African Vanielje from Vanielje Kitchen and Jeanne from CookSister have tagged me for a meme to divulge little known facts about moi!

They have no idea what they may have unleashed.....

What were you doing 10 years ago?

We were getting settled in Andorra.  We had moved from sea level in Ireland to the mountains of Andorra and were getting used to living at altitude. 

And we were getting used to the vast array of characters one finds in an expat community bound by only one commonality: speaking English.

    There was the sweet, petite, frail-looking, white-haired lady who lived up the mountain - that ran with the bulls in Pamplona every summer and got outrageously drunk for 10 straight days at Christmas.
    There was the dapper, silvered haired gent, in his 80's - that always wore an ascot, was the senior down-hill ski champion in Europe, had fought with the French Foreign Legion, and used to steal anything that wasn't tied down (including the Christmas turkey from the white-haired lady).
    There was our venerated Walk Leader that was convinced one should never drink water when walking in the mountains on hot summer days - salt sandwiches were much better, washed down with a glass of vinegar water.

I'm not certain which required the greater adjustment....

And I'm not sure which I miss more: the mountains or the people...

What were you doing one year ago?

Easy answer: SSDD    (Same Shit, Different Day)

    Weeding, cooking, weeding, blogging, garden clean-up, weeding, gardening, trimming, ....

It's spring; we live in the country; we have 9 acres... What the F*** do you think we do in the spring????
And if it ever quits raining maybe I can get....sorry, got carried away there for a minute...

Five snacks you enjoy?

Question:  Are you using the word 'enjoy' to mean snacks that I actually eat? 

Or are you asking what I would enjoy if health, money and credibility as a food blogger were of no issue?

I'm feeling generous - I'll answer both ways.

I actually 'enjoy' eating:

     Fresh, warm, brown bread with honey
     Cold leftover risotto whilst standing in the fridge
     Nuts: walnuts, almonds, hazelnuts, freshly picked from their shells
     Tomato bread
     Homemade dill pickles

I would 'enjoy' eating:

     Fresh, warm brown bread with smoked salmon and full fat cream cheese
     Cold, leftover pepperoni pizza with extra cheese
     Nuts: roasted, salted, oily, cashews, peanuts, smoked almonds...by the handful
     Tomato bread con Jamon de Jabugo y Manchego
     Potato chips with Lipton Onion Soup and Cream Cheese dip (no sour cream for me!)...by the bowlful

Oh, I could go on a bit with this list.... I haven't even gotten to the beverages to sip whilst 'enjoying'.

Five things I'd do if I were a millionaire  (This must be old, a million doesn't buy much anymore... So I'm told.)

  Figure out how to make it last for the rest of my life - then:
     Finish restoring our house - quickly rather than, um, leisurely
     Travel: I would like to spend a month in all the major cities in Europe taking cooking and language courses in each.
     Fly back to the U.S. (first  business class: rich, yes, foolish, no) more often to see the family
     Travel: to the Orient, various countries - never been; always wanted to
     Travel: to Africa - various countries - never been; always wanted to

And if I were a multi: give lots to the groups and organizations that now I can only give a little to and set up educational trusts for the little nieces and nevvies..

Five bad habits
     Computer games:  It's just a quick break; it doesn't take any time; what's a quick game of Freecell, Spider, Backgammon, etc.  I'm addicted to all of them.  Don't even mention Sudoku!
     Bad time management:  I'm always convinced that  I can do more in 60 minutes than is possible to to in twice that.  So I am always trying to do too much in too little time and  running around frantically at the end.
     Being late: see above.  Same reasons, obvious results.
     Buying books:  If you buy them over the internet, on Amazon, it's not real money is it?
     Snacking while standing in the refrigerator door:  They're not real calories if one is standing, right?

Five things you like doing

     Traveling, anywhere.  I love road trips - I can catch up on reading all my magazines.
     Dinner out.  But it has to be good food at a nice restaurant or I don't bother.
     Computer games.  Yup, I love them!  I've always loved games of any and every sort.
     Reading.  I don't often get the chance to sit and read in the middle of the day - except when I'm riding my exercise bike....
     Outdoor exercise.  Riding my bicycle, playing golf, walking in the mountains or on the beach.
     Painting  That was six...

Five things you'd never wear again

    Hot pants.  My favorite pair was only about 5 inches long...total.
    Mini-skirts.  Though they were a bit longer, 7 inches, maybe.
    Power suits.  Been there, done that.  Along with the power suits comes the power hassles.
    5" spike heels.  Or 4".  Or 3".  I have learned to value foot comfort.  If men think legs look good on top of high, spindly heels, they can wear them!
   Ruffles.  Can't believe I ever wore them but - sadly, my mother has the photos....

Five favorite toys

Hmmmmm
     My 'Mensa Absolutely Nasty Sudoku' book of puzzles, level 4.  If  you do Sudoko, and have not heard of X-wings, squirmbags and grid coloring, this book is not for you! Migraine and black belt level are child's play.
     My computer.  It can be so many things....
     My camera.  It's so tiny and so powerful...and it's all mine!
     My bicycle.  It sets me free.
     My watercolors and colored pencils. They help me see.

Been wondering what the photos are?  The teasers?

Been wondering what the first thing I made with that lovely ham was?

There was the odd 'end chunk', perfect to cut up and toss in a quiche!

For those who don't know, I don't make pie crusts...I still make quiche.  I often cook extra rice to have on hand for the crusts - which makes this an incredibly easy dinner!

Ham and Asparagus Quiche with a Rice Crust

The crust:
2 cups cooked rice (I used a mix of red and brown)
1/2 cup (2oz, 60gr)  shredded cheese
1 egg

Lightly whisk egg.  Mix rice, cheese and egg.  Pat into a lightly oiled quiche pan, working it up the sides a bit for the edges.  Bake in 400F (200C) oven for 10 minutes.

The filling:
6oz ham or bacon, cut into small pieces and fried
15oz (400gr) can or jar of green asparagus spears
3 - 4 tbs snipped, fresh garlic or regular chives
3 eggs
1/4 cup Greek yogurt
3/4 cup milk (or all milk)
3/4 cup shredded cheese

Lay asparagus on crust, like spokes on a wheel.  Sprinkle ham evenly over the asparagus.  Sprinkle the cheese on the ham.  Whisk the eggs, yogurt and milk together.  Add the chives.  Pour over the top and bake, 30 minutes, 400F (200C).  Remove from oven and let rest 5 minutes before cutting.

Why use canned asparagus when fresh is in season? 

Laziness. 

And I have a lot of it from my last shopping trip to Andorra.  If I don't use it soon I won't get to go shopping again....

Besides, I like it!

101 uses for Green Garlic; an Ode to the "A's"

I once had a book called "101 Uses for a Dead Cat".

Before all the cat lovers start hissing at me: we had a cat at the time, I love cats, and the book is/was hilarious, especially if you know cats!

The authors were truly inventive and the drawings of "Far Side"  caliber.

Needless to say it was what I would classify as a bathroom book.  You know, the kind you keep in the bathroom as available reading material for people who enjoy spending personal time on the, uh, throne....

Which brings up an interesting question: Why would you want to do that?

I worked with a guy once (it's usually men who do this...) who, every morning just after 9:00, would come into the D.P. department, grab the sports section, and disappear into the 'Gents' for anywhere from 15 to  30 minutes.  He would then return the paper and head back to his office.

Every day.

I can think of a lot more pleasant places to read the paper.

I rather like a comfortable chair with a cup of coffee to do my reading....

Back to the '101 Uses'; I no longer have the book but the title has stuck in the recesses of my brain. 

Right now I'm looking for 101 uses for green garlic.

I love this time of year.

The arrival of the "A's"

Asparagus: green, white and violet are all here now!

Artichokes: both violet and green.

Avocados:  I know, a berry, not a vegetable...

Ail vert: green garlic.

What?

You're not familiar with green garlic?

You poor thing!

Green garlic is simply garlic that is pulled and eaten, young, before the bulb splits into cloves.  It looks a bit like a green onion (as you can see in the photo) and has a wonderful, mild but not weak, garlic flavor.

It's perfect to eat raw or lightly cooked as one gets lots of garlic flavor without the 'bite' or heat of regular raw garlic.

Like in some creamy scrambled eggs, with a slice or 2 of avocado. 

That was how I had green garlic the first time; at a little restaurant in Huesca, a small village in the mountains in Spain, above the Somotano wine region.

It was love at first bite.

I didn't see it at the markets for a few years, then last year I found 1 bunch.

This year I have been able to buy it twice - and the season is still early.

The secret may be out....

Now that I have 4 whole bunches, I can expand my Green Garlic repertoire. 

It's lovely sautéed in olive oil and poured over lightly steamed asparagus.

But I needed more....

Then I remembered a Spanish dish that I had, somewhere, that had a green sauce, full of garlic (I did say Spanish, didn't I?) and parsley.

Hmmmm.  Green. With garlic.  Green.  Garlic.

That's it!!!! Green Garlic Sauce!

Shrimp, maybe...

On a bed of creamy Orzo with Marscapone... and some fresh, sautéed  Green Garlic

Shrimp in Green Sauce

shrimp (prawns) 12oz cleaned (350gr)  
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped fresh parsley
3 green garlic, including green tops, chopped

Mix olive oil, lemon, chopped parsley and green garlic in a medium bowl.  Add shrimp and combine.  Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through. 

Orzo with Green Garlic and Marscapone

2/3 cup orzo
1 cup chicken stock
1/3 cup white wine
2 green garlic, including green tops, chopped
2 tsp olive oil
1/3 cup marscapone

Briefly sauté green garlic in oil in a small saucepan.  Add orzo, wine, and stock, cover and cook until all liquid is absorbed, about 12 minutes.  Stir in marscapone.

 

There are shrimp under all that parsley and garlic....really...

Trust me on this!

Green Garlic for Weekend Herb Blogging!

Go get some.....

Weekend Herb Blogging is being hosted by Ramona, of The Houndstooth Gourmet, this week.  Be sure to visit her blog on Monday for this week's recap of the wildly successful event started over  2 years ago by Kalyn, of Kalyn's Kitchen.

Fried Tomatoes with Mozzarella and the Weekly Menu Planner

This is the antithesis of the Caprese Salad.

And it's not 'Fried Green Tomatoes', either.

It's everything that one does not, normally, want. 

But, I'm not getting a decent spring, now,  either, am I?

Fried Tomatoes with Fresh Mozzarella

You want rather hard, supermarket tomatoes for this, not nice, fresh garden ones and cow's milk rather than buffalo milk mozzarella.  Basil 's not in season, so toss on a few olives...
Put a dash of kir in your white wine to pretend it's a rosado and Voila!  A faux spring salad!

2 large tomatoes
1 fresh mozzarella
1 egg
1/3 cup flour
1/3 cup bread crumbs
oil or butter for frying (I always use olive oil)

Cut 2 thick slices from each tomato (tossing top and bottom). They should be 1/2 inch thick each - if you can get 3 - use 3! Slice the mozzarella - one slice for each tomato slice. Get 3 flattish bowls or plates. Put flour in one, bread crumbs in one and the egg, beaten with a fork, in the last. Put a large, nonstick skillet on medium - medium high heat. Add oil and heat. With your fingers  pick up one tomato slice, dip both sides in flour, then egg, then bread crumbs, and place in skillet. Fry 3 - 5 minutes or until brown; turn with a spatula and fry for 3 minutes more. Lay mozzarella slices on top of each tomato, cover the pan and cook for 2-3 minutes, until cheese just starts to melt. Transfer tomatoes to individual plates,  garnish with some olives and serve..

For the week of March 28, we're having Fried Tomatoes, Tuna with Capers, Velvet Corn Soup, Sweet and Sour Pork, Pork Chops with Ginger Capers Sauce, and Upside Down Yorkshire Pizza Pie (you figure it out!)

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!

Chicken and Spinach Pasta: The Visit of the Ham Truck

One of my favorite passages ever put on paper was written by Bill Bryson.

I think it was in "Notes from a Small Island".

To summarize it briefly, he writes about being all alone, in the kitchen of his house in the country, early one morning. 

No one's around.  No one is expected.  It's private.

He's in his underwear; he starts doing things people do when they're all alone:
    He turns the radio on full blast.
    Dances wildly, arms waving.
    Plays air guitar.
    Belches loudly, going for a new personal best.
    Farts loudly, to the music, going for a new personal best.
    Sings to his coffee cup.
    Scratches wherever it itches.

All of a sudden he notices the post (mail) on the kitchen table, just behind him. 

It hadn't been there a few minutes earlier.

Unbeknownst to him, the postman had come into the kitchen, quietly, delivered the mail, and gone.

I laughed so hard I cried.  I still smile whenever I think about it.

But, now I understand just how easy it can happen.

When one lives out in the country, (the sticks, the boondocks, the middle of nowhere) one can forget some of the former trappings of civilization.

Before moving to the Vendée I rarely left my bedroom, let alone went outside, without being properly 'dressed': hair done, make-up on, fully clothed, etc.

Here, we have a tall hedge on the 2 sides of the property open to the odd bit of traffic (postman, bread truck, neighbor's tractor), and our own pastures and gardens on the other 2 sides.

One gets lulled into a sense of security; of privacy; of being alone.

I no longer bother with make-up unless I'm going into town; my hair gets tied back, out of the way; and, normally, when I crawl out of bed I crawl into my ratty old gardening/exercise clothes; none of which I would have even deigned to use as rags in my previous life.

I happily go about my day, secure in my surroundings, knowing that if someone actually comes to the gate, the dogs will warn me and I will have a minute to, er, get presentable, before facing them. 

One merely shouts 'J'attende!' 'J'arrive' (I'm coming)  to acknowledge the intruder guest, who then waits politely at the gate.  Two, very large, barking dogs normally insure proper behavior.

There's always the exception: the person who loves big, barking dogs, and wouldn't dream of waiting on the outside of the gate when they can just reach over, open it, and come in.   

I mean, this is the country: we're all friends here!

(Besides, one never gets the good gossip by being outside the gate.)

Thus it has happened, on more than one occasion, that I have come rushing around the corner of the house, sweat dripping, dressed in my favorite and finest workout/garden clothes: tight, knit, short leotards, complete with holes in auspicious places, and frayed, dingy, holey knit, tank top, thinking to give a shout then dash into the house for something to cover up with.

And, there, standing patiently, petting my traitorous dogs, is the: (insert one) handsome young postman with a special delivery; volunteer firefighters raising money for something; or, as on Saturday, the guy selling ham.

One would think I would learn. 

Yes, one would think that!

I did get a nice lot of home-cured ham, though.  It's all divided into dinner-size packs, and in the freezer.  I don't know what spices they use on it, but it smells faintly of cinnamon, cloves, cumin...in short, wonderful.

No ham in the pasta this week, though.  Maybe next week...

My plan for this pasta dish was some nice fresh spinach, it being spring and all.

The best laid plans, as they say.  No spinach in the market this week.  Not to be deterred, I used frozen.  Still good. 

And I do like to get my spinach in once a week...good for the eyes.

Check out Presto Pasta Nights, at Once Upon a Feast, on Friday, when Ruth will have the recap of the weeks best and brightest pasta dishes!

Chicken and Spinach Pasta

2 chicken breasts, boneless, skinless
1/2 green or red pepper
1 onion
2 cloves garlic
1 Tbs paprika, smoky is nice
1 tbs olive oil
15oz (450gr) chopped tomatoes
1/2 cup white wine
8oz frozen (or fresh) spinach
2 tsp dried basil
2 tsp dried parsley
6oz (200gr) feta (cubes if you can find them)
1/2 cup dry-cured, pitted Greek olives
1oz (30gr) grated Parmesan
1 1/4 cups pasta (lumache)

Cook the pasta according to package directions. 
Slice the pepper, chop the onion and mince the garlic. Cut chicken into bite-size pieces. Cut olives in half. If using fresh spinach, pick through leaves, discarding any that are bad and tearing any that are huge. 
In a large skillet heat oil.  Sauté paprika in hot oil for 1 minute. Add onion, pepper and garlic, sauté for 5 minutes. Add chicken and sauté until cooked through. Add wine, herbs, tomatoes and spinach, and cook, uncovered until spinach is cooked/thawed and sauce has reduced and thickened.  Add olives, feta and cooked, drained pasta.  Toss to combine.  Sprinkle with Parmesan and serve.

You do know that no proper Frenchwoman would ever be seen less than perfect?

You do know where that leaves me? 

On the other hand, think of all the money I'm saving on clothes and makeup....

And if you're not familiar with Bill Bryson... And like humor, I highly recommend his books.

I'm just so grateful that I haven't been caught at his, um, level of free expression.

Yet....

Weekend Herb Blogging # 125: The Recap!

It's time for the Weekend Herb Blogging recap!  Started by Kalyn, of Kalyn's Kitchen almost 2 1/2 years ago it has been a continuous success.

This is the 125th  week of wonderful herb, fruit a vegetable recipes from around the world.

I can tell spring is coming to those of us in the Northern Hemisphere.... and warm weather is leaving you in the Southern...

Or, at least, that's how it's supposed to work.

On to the Food:

Somehow, Anna, of Morsels and Musings, and I managed to miss each other this weekend.  Which was a shame since her ethiopian sauteed fish looks far too good to be ignored.

Anna is exploring the cooking of East Africa this year, and is even making her own spice blends.

I would have to be careful of the peppers (wimp that I am); but the limes, now THAT is something I will happily indulge in....

Rita, of Mochachocolata-Rita, Hong Kong is telling us the steamy tale of the romance of a Ms Daikon and a beefy guy named Brisket.

Her Mr. & Mrs. Brisket Daikon is a true love match...

I would not have thought of using daikon this way - it look delicious!

Or should I say: yumilicious (Mochachocolata-Ritaland has it's own rules)

Laurie, of Mediterranean Cooking in Alaska, Alaska, is happy to explain the correct way to make Falafel.

She is also happy to explain the incorrect way.

As she has tried both, she says she prefers the correct way, and even tells why.

I can relate to the whole story - only too well!

Ever heard of Tinola?

Nope, me neither!

Nor of many of the ingredients that went into this Vegetable Tinola.

But Gay, of A scientist in the kitchen, assures us it's delicious.

It does look good, doesn't it?

Divya Vikram, of Dil Se, Glendale, CA, is much more creative and ambitious for lunch than I am. 

She made this lovely Gobi Manchurian, a dish she says she always orders  in restaurants.

It looks worthy of any chef...

Lightly fried cauliflower and the lovely sauce?  I'm hooked!

From Alexandria, Virginia (lovely area), Ramona, of The Houndstooth Gourmet, gives us a gorgeous Gnocchi with Dill and Pecorino.

I love dill, and I try to expand my use beyond fish and pickles, but I don't often think of it with pasta/potatoes/gnocchi.

Stupid woman! This sounds fantastic!  (Note to self: Must use more dill!)

Something else I dearly love: Cashews! 

Lisa, of Lisa's Kitchen, London, Ontario, made this wonderful dish, pairing rice and potatoes: Cashew Rice with Diced Potatoes and then finishing with cashews.

Rice and potatoes in the same dish, you say?
She explains why it works.

Georgette, of Weak Weary Mom, in the Southwestern US, has an herb garden that is just coming back to life (like mine). 

She was able to pick enough for this lovely Avocado Bean Salad with Herbs.

The avocado makes it all creamy and comforting; the herbs make it all spring like.

I love transition foods.

From India, Srivalli, of Cooking 4 all Seasons, is talking about curry leaves (as well as some lovely memories). 

They are incredibly important to Indian cooking and are showcased in this lovely Spiced Curry Leaf Rice.

You can also get this leaf in powder but she tells how to toast them to make your own.
And says it's very good when one is having a bad day....hmmmm Need that!

I learned about Tree Tomatoes from Gretchen, of Canela & Comina, in Lima Peru.

No, that is not a typo: tomatoes from trees.

Native to the Andes region, it is now cultivated in Portugal, New Zealand and other South American countries.

She used it to make this gorgeous Aji de Tomate de Arbol, Tree Tomato Hot Sauce.
(She also tackled the crocodile)

My friend, Ulrike, of Kuchenlatein, got some good, old Minnesota Wild Rice at Christmas.

She made the classic Chicken Wild Rice Soup.

By all appearances she did a perfect job!

I couldn't begin to count how many bowls I've eaten of this wonderful soup.... And this looks like the best yet!

Wandering Chopsticks, in Southern California , has made a Vietnamese chicken curry: Ca Ri Ga.

We learn that it is closer to a stew than the more familiar Indian and Thai curries.

The emphasis is on the flavored broth rather than an abundance of other ingredients.
Plus I learned a great trick with potatoes...

From Utah, our beloved founder, Kalyn, of Kalyn's Kitchen is sharing one of her personal classics: Black Bean and Lentil Salad with Red Bell Pepper, Cumin and Cilantro.

Wouldn't you have loved to be on a dinner cruise catered by Kalyn?
Just to have this salad?

BTW: for those of you (us) who have the anti-cilantro gene, she has a great suggestion for a substitution....

Tanna, of My Kitchen in Half Cups, is making me farsick for Italy.

The Tilapia looks lovely...but it's the Spinach and White Beans in Tomato-Rosemary Broth that speaks to MY heart...

Three of my favorite vegetables plus one of my favorite herbs....

It's healthy, hearty and comforting.  What's not to love?

From the frozen north (Toronto, Canada), Elizabeth, of blog from OUR kitchen, has made a Moringa Leaf Omelet with Chapatis.

Note: After reading all of these wonderful recipes, it has become apparent that I need to find an Indian grocer... Or find the plant and grow it myself, much easier.

According to Elizabeth, this herb has over 100 different names... And makes an excellent omelet!

We were so excited to see all of the "A" vegetables (artichokes, asparagus, ail) at the markets this week.

And even more excited to see this gorgeous Asparagus, Potato and Dill Soup that Sher, of What Did You Eat? made.

Thickened with potato and flavored with dill: this is just screaming SPRING!

The garnish makes it a perfect Easter first course!

Jennifer, another American living in France (but much further south: Cesseras) and writing at Like to Cook is a baker at heart. 

She has captured the south of France with this lovely Lavender Tea Cake.

I've used lavender flowers, and have lavender in my herb garden, but I have never used the leaves!  I will in this cake, though... Yum!

Coming to us for the very first time:  Neen and Do, of Post-Collegiate Cooking à Deux!

Neen has made Ashkanaz Stuffed Cabbage - Indian Style.

Not only do we get a dish filled with incredible flavors (and interesting combinations) but a brief primer on the (very) different Jewish cooking styles.

No Matzo soup for the Mediterranean Jews!

But I'll take these wonderful Cabbage Rolls any day!

Indonesia-Eats, of The Art and Science of Food, Winnipeg-Manitoba, Canada is giving us a gorgeous recipe for Chickpeas Vegetable Roti.

Again, I am out of my element here, with this beautiful Caribbean - Indonesian food.

For this recipe, I think I can (and will) be able to find all of the ingredients.

It all sounds so simple to make - and simply delicious to eat.

And the photos....sigh....

Another Canadian, Kevin, of Closet Cooking is cooking lamb.  This time of year (spring and Easter) our markets have lots of lamb at reasonable prices.

Now I have to try Kevin's Moroccan Lamb Tagine. 

I don't have the tagine, but, then, neither does Kevin.

He made this gorgeous stew in a regular Dutch oven.  Just reading the list of wonderful herbs and spices makes me drool.

The Chocolate Lady, of In Mol Araan, Greenwich Village, New York,   has a lovely, simple recipe for making Prune Filling for Cookies, Tarts or Homentashn.

It can be flavored with laurel, citrus or vanilla.

Or all three....

A dash of plum brandy for a nice finish.

I can imagine eating it just as it is...

I am planting Swiss Chard in my garden this year. 

I keep seeing wonderful recipes, like this one from Rinku, of Cooking in Westchester.

Sauteed Swiss Chard

It's simple, full of aromatic goodness, colorful, healthy...

And I'm going to make it...as soon as my chard grows up!

Sorry, world.

You can have your Mac & Cheese, or Beans on Toast. 

When I want comfort food I'll eat with Haalo, of Cook (almost) Anything at least once.

Her Smoked Trout and Kipfler Potato Salad, flavored with dill and garnished with a perfect soft boiled egg ....

That can comfort me any day...

Can't get any better than that!

Jerry, of Jerry's Thoughts, Musings and Rants, has turned to Arugula for a lovely spring salad: Golden Beet with Arugula and Blue Cheese.

Arugula has been know since Roman times, and it's peppery flavor, along with the earthy beets, and a bit of blue, is not only pretty but perfect for early spring.

Apparently Jerry's household approves - as they've eaten it 3 times this week..  Hmmm, I have some red beets...dandelions...

And, finally, and most humbly, I'll tack on my little dish to this incredible recap: Creamy Herbed Polenta.

It's spring.

I have herbs again.

I'm happy.

And that's it for the Easter Weekend Herb Blogging.

If I missed your entry please let me know and I will include it immediately.  But please make certain that you include a reference to Weekend Herb Blogging and to my site (with a link).

Happy Spring, Everyone!

Creamy Herb Polenta; Easter...

Oh, I could write a sonnet, about your Easter bonnet.....

When I was fourteen, and at the height of fashion, Easter meant shopping.

New clothes for Easter.

Head to toe.

A new spring coat: in a pretty pastel.

A new dress: something a bit fancy, and to go with the coat, naturally.

New shoes: taupe or black patent leather (Not white, of course, as one could not wear white shoes until after the end of May...sheesh!)

New purse: to match the shoes, which matched the coat, which matched the dress.

New hat: something contrasting, to accent the aforementioned outfit.  At 14 I was allowed something with a bit of a gauze veil; the very image of maturity. 

And gloves. To match the hat.

Yes, gloves.  Cotton gloves.  Pastel cotton gloves.

At one point, in my early teens, I probably owned 5 pairs of cotton gloves: pale pink, mint green, ice blue, lavender, cream; wrist length, tea length, elbow length.....

Easter morning the family, dressed in the new Easter finery, went to Church: to Praise the Lord and admire and critique all the other families' Easter finery.

It's hard to believe that just 4 short years later my wardrobe alternated between mini-skirts so short they barely qualified as a belt and bell-bottoms (we called them 'flares') so long and so wide I could hide a small dog.

My spring coat was traded for an Army field jacket two sizes too large (de riguer wear at my college).

The black patent leather pumps were set aside for something we fondly called 'shit-kickers'.

The pretty pastels were scrapped in favor of psychedelic tie-dyes in fire orange, blood red, deep purple and (of course) grass green.

And I was the very height of fashion!

Oh, I still had to go to church...

But my mother made me go by myself.

The only pastels were the Easter eggs.

Here in France all of our eggs are brown and I have never seen any 'Easter Egg Dyes'.

No Pastel Eggs for us!

Our tradition is to buy a flat of quail eggs.  They're speckled, cute and just a perfect bite-size snack.  The chocolate eggs truffles are rather nice, as well....

Speaking of eggs: I just saw guidelines on caring for Easter eggs.

The food police have decreed that "Easter eggs that have been used in baskets or hunts can still be safely eaten if they have not been outside the refrigerator for more than 2 hours." 

We boiled the eggs on Friday or Saturday. 
They sat on the counter until Saturday night when they were dyed. 
Then they were hidden around the house overnight; collected the next morning by the youngest kids and put into Easter baskets.
The Easter baskets sat on various tables as decoration, with the eggs, all of Sunday and Monday.  If there were still eggs left on Tuesday morning they were refrigerated...maybe....

Every year we did this.  Every year we were all fine.

When did everyone get to be so afraid of food?

The daughter of a friend of mine was amazed when she saw me picking herbs from my garden - and nibbling on them without washing them first.

I wash them if they're dirty... 

I'm just so happy to have fresh herbs to use again! 

Not many: the chives and garlic chives are coming up; the oregano and marjoram are getting a few leaves; the tarragon is peaking through.

But I've never been patient and they taste so wonderful this time of year; like a breath of spring air.

I just picked a few.

I love garlic chives, aka Chinese chives.  Unlike regular chives, which have round, hollow leaves with an onion taste, garlic chives have wide, flat leaves with a garlic taste.
Like chives and other members of the onion family they are full of vitamins, (C, B1, B2) and contain sulphur-rich mustard oil that aids digestion.

They can add just the right, subtle note of garlic to egg dishes...and Polenta!

Creamy Herb Polenta
Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be quite thin, more like grits than mashed potatoes.

1 cup chicken stock
1/4 cup polenta
2 tbs milk
1/4 cup (2oz, 60ml) ricotta cheese
1/4 cup (1oz, 30gr) shredded Cheddar
2 tsp garlic chives
1 tsp regular chives
1 tsp oregano

Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add herbs, milk  and cheeses. Cover and let sit 5 minutes. Serve.  

Don't forget I'm hosting Weekend Herb Blogging, started by Kalyn, of Kalyn's Kitchen, this week.
Still time to get your entries in....  Send them to thyme2.kate@gmail.com

Come on...you can do it!

Happy Easter!

Pizza Steak and the Weekly Menu Planner

I saw pork balls at the market today.

No, not the kind one makes with ground pork and spices that often appear on Chinese buffets.

The other kind.

They were in between the horse steaks and the goat.

One of the things that we can't get here, or, at least, not easily, is really good, thick-cut steak.  We make the effort to find it, once or twice a summer, and willingly spend the small fortune to buy it.  When we do it's cooked, simply, on the barbecue grill.

More often we buy the 'French' steaks, which are never cut more 1/3" (1cm) thick and tend to be flavorful but a bit tough.

And we do something more, shall we say, creative?

Pizza Steaks

2 steaks, 6 - 8oz each (I used beef)
2 shallots
2 cloves garlic
15oz (450gr) whole tomatoes, drained
1 tsp paprika, sweet or smoky
4 tsp oregano
2 tbs red wine
2 tbs olive oil

Chop shallots; mince garlic. Heat 1 tbs oil in small skillet over medium heat. Add shallots and paprika, sauté 5 minutes. Add garlic and sauté 5 minutes longer. Drain tomatoes. Roughly chop tomatoes and add to skillet along with wine and oregano. Reduce heat and simmer for 10 minutes, until reduced and thickened. Meanwhile heat remaining tbs of oil in large nonstick skillet or grill pan over medium-high heat. Add steaks and fry quickly, 1 - 2 minutes per side, depending on thickness and desired degree of doneness. When done, put on small platter. Spoon sauce over and serve with Creamy Herbed Polenta (recipe tomorrow).

For the week of March 21, we're having Quesadillas, Pizza Steaks, Creamy Polenta, Emerald Soup, Roast Asparagus with Garlic Chips and Leg of Lamb on a Bed of Potatoes.  Happy Easter!

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)

Don't forget I'm hosting Weekend Herb Blogging!  You have until Sunday afternoon (Utah time, whenever  that is your time) to get you entries to me.... Com'on and play!  Send them to thyme2.kate@gmail.com

Bon Weekend!

Spring Pasta: with Asparagus and Peas; March Madness; The 2 Simpsons

March Madness!

I might as well get in on the fun; take advantage of the name, as it were.  They're trying to take advantage of mine.

Or maybe the people at the 'March Madness Sports Book' thought their patrons would find my post on Avocados in Omelets stimulating.

And the people at the 'NCAA People's Official Sports Book' just thought my dissertation on Caramelized Onion Lasagne particularly fascinating. 

Between the two of them they left 132 TrackBacks on my blog last night.

I suppose I really ought to thank them. 

I knew that sports books existed before we moved to Ireland but they didn't play a big part in daily life in the Midwest.

They did in Ireland. 

We decided to move to Ireland in the fall of 1995. 

For those who do not remember the major event of that autumn, it was trying to discover 'who killed Mr. Burns' on 'The Simpson's'.

For those who do not remember the other  major event of that autumn it was the O.J. Simpson Trial.

Any of you who know the Irish can see where this is headed:  Every major and minor sports book in Ireland had odds on 'the 2 Simpson's: O.J. versus Homer'. 

It was all that was talked about on the radio and in the pubs.  The odds changed almost hourly and everyone was in on the action.

No one gave a rats ass about the actual trial; the actual guilt or innocence of any of the parties; and whether or not Mr. Burns could be resuscitated.

But everyone followed every tidbit on 'American television' so as to monitor their bets.

One could bet on one or the other; or any of several combined outcomes.  (Please don't ask me to explain: it was so fast and so rapidly changing it made my head spin.)

It put all of it in a totally different, surreal perspective.

It was so very Irish.

And now, thanks to all those TrackBacks (yes, deleted) I feel like I am, in some small way, a part of the American basketball scene...or is it baseball....  It's spring right?  Doesn't baseball start now?

Speaking of spring:  We are excited. (Aside from March Madness, of course.)

The "A" vegetables are returning: Artichokes and Asparagus.

Since we eat and shop seasonally, by choice as well as necessity (if it's not in season it's not available), we are never certain when they'll first make an appearance.  It can be as early as mid-March, like this year (YAY!!!!) or as late as mid-May, like 3 years ago (boooo!!!).

The earlier they appear, the longer the season, so be warned:  There will be a lot of "A" vegetable stuff appearing on these pages in the next weeks. 

You can bet on it!

With the return of spring the cooking, chez moi, undergoes a change.

The cast iron Dutch Oven used for stews and braises gets tucked away and the salad spinner comes out. 

The oven gets cleaned and the barbecue grill comes out of winter storage.

Yeah, I know, we're a bit early.  But that first steak, done in the dark, wearing a jacket and holding an umbrella is still damn good!

And to go with it: a lovely Spring Pasta, the perfect entry for Presto Pasta Nights, the love-child of Ruth, of Once Upon a Feast.  Visit her blog on the first day of spring for the complete round-up!

Spring Pasta with Asparagus and Peas

3/4 cup of peas, fresh or frozen (plain)
6 - 8 oz asparagus
1 1/2 tsp butter
1 1/2 tsp flour
1/2 cup (4oz, 125ml) milk
1/3 cup (3oz, 90ml) ricotta
1 tbs Dijon-style mustard
1/2 tsp tarragon
1/4 cup freshly grated Parmesan
1 cup pasta, farfalle

Cook pasta according to package directions. Drain. While pasta cooks:
The vegetables: Trim and roll-cut asparagus into 1" (2.5cm) lengths. (To roll-cut: cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc. This gives you interesting looking pieces with lots of surface.) Bring a large saucepan half full of water to a boil. Add asparagus and cook for 3 minutes. Add peas after 2 minutes. Drain and pour into a bowl of cold water. When cool, drain well.
The sauce: In a small saucepan heat the butter over low heat. Add flour and stir with a whisk for 1 minute. Add a little milk and whisk to combine. Turn heat up to medium and keep adding milk, a little at a time and whisking. When it's thick and starting to boil stir in ricotta, tarragon and mustard. Keep warm until needed.
To assemble: Put drained pasta in a bowl. Add sauce and toss to combine. Add vegetables, combine, sprinkle with Parmesan and serve.

I know, I know:  A proper pasta dish should have more pasta then 'sauce'. 

I'm having my own version of March Madness and it has to do with gorging myself on spring veggies!

Don't forget: I'm hosting Weekend Herb Blogging this week!  Send your entries to thyme2.kate@gmail.com.  Come on and play with me!  Join the Spring Madness!

Crocodile Bread: That's a Croc! No, it's Bread! Are you sure...

Lien, of Notitie van Lien, is the Host Kitchen this month for the Bread Baking Babes!

What, you may wonder, am I doing with Bakers????

Anything to be called a Babe.

Besides, I was promised booze and sexy underwear...

Or was that a sexy apron...

But how can an apron be sexy without the underwear....

Do you sense some procrastinating here?

First some general information to help you understand my position:

These people are all 'Daring Bakers'.  I am not.

I foolishly thought they would be kind to the new kid.  They were not.

I was presented with a recipe (the same one everyone else was using) and told 'it'll be fun'.

The recipe called for flours I don't have and can't find. 

It's a 'wet dough' (understatement of the last 5 centuries).  Have you ever tried to turn soup into bread?

Well, at this point I did what I always do in these situations: Climbed up on my very high horse, sniffed arrogantly and claimed that 'I will manage with what I have available; and it will be good!'

Fortunately I didn't seriously damage any body parts when I toppled off that damn horse.

On that note, I'll let the pictures tell the sad tale of the Coccodrillo, or Crocodile Bread.  (I now realize why it's called Crocodile Bread: not for any physical resemblance, but because taming it is a loosing battle.)

1.  The recipe involves 2, sequential starters, bubbling away in a warm place for 2 days.  I live in a drafty, old, French farmhouse.  It's late winter.  I don't have a warm place.  So I put them on top of the boiler.  (It's also a great place to warm paint cans).

2. At least I have a heavy duty mixer.

3. The batter got very nice and bubbly.  Isn't my flower pretty?

4. Okay, still procrastinating...  Did I mention this was a wet dough? 

5. According to the recipe, once it's risen for the second time one should put it on the counter, shape it, and then place it on parchment paper.  The fact that what I thought was parchment paper turned out to be cling film is neither here nor there....

I put about 10 cups of flour on some foil and poured the dough on top.

I spent a frantic 5 minutes just trying to keep it from running off the counter into the waiting jaws of the dogs.  Shape this oozing mass?  I don't think so.  I was a bit worried that if left unattended it would creep out under the doors and destroy the village, but, by that time I no longer cared.  I spoke sternly to it, tossed some more flour on it and put it back on the boiler.

6.  Oh yes, I was meant to cut it in half (yeah, right!) and bake two separate loaves.
You can see that I tried to separate them.
You can also see that I failed.
So I made a conscious and considered decision to go for the conjoined approach.

7 . According to the mavens I was to let the bread cool for 2 hours before cutting.  They don't know mon mari!  The first bit of fresh bread must be consumed within 5 minutes of removal from oven.  His rules.

That's okay, I fixed him.  Have you ever bit into a piece of tin foil with a tooth that has a filling?  I'm told it's a rather awful sensation... Actually, I was told that repeatedly last night. 

It seems in my efforts to control the croc I was, perhaps, overly exuberant and scraped some bits of foil into the dough.  I could pick them out this morning in the cold light of day...but, he wouldn't wait....

8.  Was it good?  Oh yes... Delicious last night slathered with butter and eaten with our risotto.
Equally good this morning, without the butter.  It has a lovely, slightly sour, slightly salty taste.  It's very similar to a bread I used to make lots, in a pottery cloche, that we loved.  The croc had a much nicer texture, though. 

What did I do wrong?  Nothing, naturally.  Oh, I was meant to use Durum and Stone Ground wheat flours and I used Bread Flour, but, hey, what difference could that make?  Gluten?  Did someone say Gluten?  Nah, didn't think I heard anything...

Will I try this again?  Probably.  It really was pretty effortless. And it was yummy! Now that I know what to expect it won't be quite so scary disconcerting.  I may modify the recipe and use a bit more flour at the end... 
If I ever live in a country where bread baking is more common and more flours are available I might even try it the right way.

For now, though, I live in France where fresh bread is delivered to your door and making it at home is not all that common.  I'll continue to work with what I have.

To see what it's supposed to look like, visit some of the expert Babes.

A Fridge Full of Food (Glenna), Bake My Day (Karen), Cookie Baker Lynn (Lynn), I Like to Cook (Sara), Living on Bread and Water (Monique), Lucullian Delights (Ilva), My Kitchen in Half Cups (Tanna), Grain Doe (Gorel), Notitie van Lien (Lien), The Sour Dough (Mary aka Breadchick), Thyme of Cooking (Katie), and What Did You Eat (Sher)

Watch this space next month to see what my next proud accomplishment will be - but don't hold your breath....

PS:  I forgot.... I'm hosting Weekend Herb Blogging this week!  Send your entries to thyme2.kate@gmail.com.  Come on and play with me!  I'll be nice.... I promise!

Beef in Guinness; So we'll know them by their limping....

May those who
Love us, love us.

And those that
Don't love us
May God turn
Their hearts;

And if he doesn't
Turn their hearts
May he turn
Their ankles.

So we'll know them
By their limping.

There is a lot of Irish wisdom floating around this weekend: some sappy; some satirical.  But none embodies the true Irish spirit for me as much as this simple Irish poem.

"So we'll know them by their limping" - That just sums it all up nicely....

We lived in Ireland for a year.  Our house was a typical terrace or row house: two rooms deep by three floors high.  It was old.  The walls were two feet thick and it had recently been remodeled to add a kitchen and bathroom.  We were right across the water from Cobh harbor (pronounced 'cove') where over 2.5 million emigrants embarked for a better place in the late 19th and early 20th centuries. 

I had a large ottoman snuggled into one of the window spaces on the second floor.  It fitted the space perfectly.  I would sit in my little nook, have my morning coffee, write in my journal and watch the world go by.

This is how I became aware of the daily activities of our next-door neighbor, Mickey.

Each day, around mid-morning, Mickey would leave his house with a small plastic bag.

He would slowly meander across the street, walk along the walls of the pier for a bit, then lean over and look across the water...gazing out to sea, as it were.  (Mickey had been a fisherman.)

When he stood back, the plastic bag was gone.

Then he would saunter over to the public outhouse and disappear.

About fifteen minutes later he would emerge and walk briskly back across the street to his house, morning chores complete.

We never saw Mickey's wife (although we heard her on more than one occasion). 

We assume she ran a tight ship and did not allow certain 'activities' in her immaculate house.  (Wha?  Shit inside?  In the house?  Not in my house, you don't!)

 

We only spoke to Mickey twice - not because he wasn't friendly, but because we couldn't understand him.

We assumed he was speaking Irish.  Wrong, again!

Apparently, the local speech in County Cork (pronounced 'cark') is considered totally unintelligible by Dublin standards.  After learning this, we paid closer attention and realized that Mickey was, in fact speaking English.

It was almost painful watching him make the effort to remember his grammar school lessons and form the words so we had a chance of understanding.

In the end, we just avoided each other: Mickey because (I think) he felt he couldn't properly articulate his words; us because we felt that, somehow, we should be able to understand this kind old man but were never able to.

We always smiled, waved and nodded like crazy at each other, though.  In our own ways we were good neighbors.    (partial reprint from post of March 2005)

To celebrate St. Patrick's Day Emiline, of Sugar Plum, is hosting a Pub Crawl.

In Ireland, even though St. Paddy's Day comes in the middle of Lent, (and the good Irish will 'take the pledge' - quit drinking for Lent) it's proper to down a pint for St. Patrick!

I always try to do my part...

Beef in Guinness

1 lb (450 gr) beef suitable for stewing or braising
1 onion
2 cloves garlic
3 carrots
1 bay (laurel) leaf
1/2 tsp dried thyme
1 pint Guinness
2 tsp beef paste (or stock cube)
1 tbs oil
3 tbs cornstarch (maizena)
1 tbs paprika

Cut beef into 1" (2.5 cm) cubes. Cut onion into quarters, then slice thinly. Mince or press garlic. Cut carrots in half the long way, then into 1" (2.5cm) pieces. Combine paprika and cornstarch in a plastic food bag. Add beef and toss to coat evenly. In sauce pan large, enough to hold everything easily, heat oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and brown on all sides. Add garlic and sauté 1 minute more. Add remaining ingredients, bring to a boil, reduce heat to low, cover and simmer at least an hour. If it starts to dry out, add more Guinness. If you would like the sauce thicker stir in 1 tbs cornstarch dissolved in 2 tbs water.
When ready to eat, remove bay leaf and serve with boiled jacket potatoes.

Emiline says she'll have a boozy reminisce of the pub crawl on March 20....

Sláinte mhaith!