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Sardines with Linguine & Thyme

Mister Sive has the post today. He has been cooking up a storm this past week and I am loving every minute of it and loving every bite.  Thanks Olivia for this tasty dish idea–soooooo good! We are up & out early headed to the city where I will be buying at the show for a few days. A fun/visual/busy time awaits! 

All cooks have a few quick sure things, those dishes that we turn to that are both simple and comforting. The following comes via our fabulous Miss Olivia, a long time Watson Kennedy family member, who is full of stories of her large Italian family, and from whom we learned this delicious, super easy meal. 

We’ve been wanting to try this for a while, and this quiet, wintry week at Hawthorne was the perfect time. Olivia suggested oregano, but the thyme at the market was looking particularly luscious, so I used that and quite enjoyed the result. This dish is all about prepping first for quick cooking and assembly! Of course, vary the following proportions to your own taste. 

1 pound linguine

1 15 oz. can of sardines in tomato sauce; put all the liquid and fish into a bowl, and gently break up the fish

3 tablespoons good tasty olive oil

2 large garlic cloves, sliced whole and very thin

5 healthy sprigs of thyme, a tablespoon or more after peeling the leaves from the stems and chopping lightly

½ cup of grated parmesan

Put a pot of water on to boil. About 2 minutes before the pasta is fully cooked, heat the olive oil in a sauté pan. Cook the garlic—this will happen fast—and take the garlic out of the oil. Place the thyme in the oil, and turn off the heat. The thyme will lightly cook and infuse the already garlic infused oil. By now you’ve probably drained the pasta; toss that first with the oil, garlic and thyme; then with the sardines and tomato sauce; finish with the grated cheese. Serve in pasta bowls with a fresh twist of salt and pepper. Enjoy!

 

 



 

 

Tomato, Chèvre & Thyme Tart

The tomatoes back East and out West have been incredibly tasty this season.  Yum to that!  This time of year just drives me crazy with tomato laden delight. This tart the easiest thing but I think it has a bit of wow factor to it as the tomatoes are just so gorgeous split open.  Served with drinks, next to a salad for a light meal, or as a side to a full-on supper.

You know I am crazy for puff pastry.  Once again, this is just a normal sized sheet set on a parchment lined baking sheet to defrost.  Turn oven to 400 to heat up while the pastry thaws so you can unfold it.  Once ready, take a fork and prick a half inch border around the 4 sides, creating a frame.  Brush the outside of the frame with extra virgin olive oil.  Within that frame, spread chèvre.  It will be crumbly and not spread super smooth.  That is A’ok.  This will be the base that the tomatoes sit on once it comes out of the oven.  Heartily sprinkle the chèvre with salt & pepper.  Next pull off a good amount of fresh thyme leaves and let it rain all over the cheese.  Thyme is such a subtle herb, so the more the merrier.  Now put the whole thing in the hot oven and bake for 20 minutes.  Check at 15 to see how all is progressing and turn the sheet pan around if one side looks more brown than the other.  If at 20 minutes it is not golden, leave in for another 5 and keep checking until it looks how you would like it.  Take out when done and set on the counter to cool.

While that is cooling, now is the time to half your tomatoes.  My love of orange has me reaching for that color, but truly choose what tomatoes look best.  Do a variety of colors if you like.  I chose small cherry tomatoes, but larger variety would be swell too.  Now line up the tomatoes on the waiting tart.  Again sprinkle with a good amount of thyme, salt and pepper. Ready to serve!  See, told you it was that easy.  Enjoy and a happy, happy Monday and start of the week to you in your part of the world.  



 

 

An Onion Melange

20151218-042513.jpg I asked Mister Sive to step in on this one as he created an amazing onion dish that I really wanted to share with you all. A really yummy side dish perfect any time of the year.

From TPS:
This past Thanksgiving was the first we’ve hosted in quite a while. Like many, I love to cook holiday meals, especially combining old favorites and new explorations. This year I was inspired by the fab variety of onions at Sosio’s vegetables in the Pike Place Market, and my memories of Mom’s creamed onions. But, I thought, let’s do something different… Here goes.

1 large red onion
1 large sweet white onion
1 large shallot
a good handful of cipollini onions
a good handful of white pearl onions
extra virgin olive oil
butter
balsamic
fresh thyme
chicken stock (any stock will do, actually)

For the base, cut the large red and white onions in half, and then in 1/3 inch wide strips. Cut the shallots smaller, but not diced. Melt your favorite combination of a few tablespoons of butter and olive oil in a pan, and sauté the onions until just cooked through, maybe 3-5 minutes on medium to high heat. Towards the end, add a few good dashes of balsamic, and cook a minute or so, until the balsamic has infused the onions and the mixture starts to caramelize. Take off the heat, and with a rubber spatula, transfer to a low wide porcelain dish so that it’s an inch or so thick.

In the same sauté pan, add a bit more olive oil and/or butter, and flash cook a teaspoon of the thyme. Add the cipollini and pearl onions (starting with the larger ones) and cook until just browned. Add 1/2 a cup or so of stock, enough to cover the onions maybe half-way, and cook on high heat until the onions are cooked through and the stock has reduced by at least a half. Add another 1/2 to 1 teaspoon of chopped thyme to ensure each of the whole onions has some good herb coverage, and then distribute the whole onions and any liquid over the bed of the balsamic glazed onions.

Cover with foil, put in the fridge until ready, and then pop in a 375 oven for 20 minutes or so to heat through. Take off the foil 1/2 way through. (Microwave would be okay, but I like the further caramelization that happens with oven re-heating.)

This dish is rich in earthy and herbal tones. Along with the punch of the onions it’s a great side with any roast, turkey, chicken, and I think pork especially.

Happy Holidays from the Other Ted!



 

 

Whole Roasted Cauliflower with Thyme, Paprika & Garlic

20151209-044020.jpg This is a recipe adapted from one I saw the other day by the English chef, Jamie Oliver. I follow him on Instagram–the fellow quite prolific in his recipes & concoctions. Herbs and spices play a large part of his cookery, and this whole roasted cauliflower surely does. I like to follow a recipe but change it up a bit if it calls for something we don’t have, or if it has an ingredient we don’t particularly care for, or if the recipe seems overly long. This is my take on his recipe. The same is true if you give this a try, change it up a bit if you see fit. I served it with an herbed chèvre stuffed chicken breast and basmati rice. The rice helping to sop up the tomato juices. OK, here we go.

Preheat oven to 350 degrees. I know, not 400, I surprised myself! Use a good sized, good looking whole cauliflower. Take off all the leaves. Cut the bottom of the cauliflower a bit so it lays flat in the pan and does not fall over. This will also help with even cooking. Set aside. Take 4 gloves of garlic and mince them as finely as you can. Once done, take the back of your knife and press down on the mound of garlic. Try to create a bit of a paste from it. Put all of that in a bowl. To that add a teaspoon of smoked paprika. Next take 5 or so stems of thyme and take off the leaves. Chop those up and add to the bowl. Add pinches of salt and pepper. Then drizzle in enough extra virgin olive oil to bind the mixture together, creating a lovely paste or rub. Set bowl aside. Take one can of plum whole tomatoes and put in a pot that can go into the oven that has a lid. These along with the juices in that can will create a bed for the cauliflower to sit. Put the waiting cauliflower in the pot, making sure it is sitting flat, so you might need to move a tomato or two. Then massage all that lovely rub you created over the cauliflower. Some with fall into the tomatoes, which is totally fine. Stand back and look how pretty that whole thing is. Then wash your hands. Almost there. Now cut a lemon in half and squeeze the juice out of it over the cauliflower, being careful not to add any lemon seeds to the mixture. Now add a splash or two of dry vermouth or white wine over the cauliflower. The lemon and vermouth and tomato juices will marry and create a yummy steam bath for the cauliflower as well as create a sauce that is stellar with your rice. Put a lid on the whole lot and put into your hot oven for an hour. At the hour mark, take the lid off and cook for another 20 minutes. When done, you will have a beautiful whole head of cauliflower that is infused with glorious flavor. Slice up and nestle that next to whatever you are serving it with and spoon the tomatoes and sauce over rice. Your home will smell heavenly.