Showing posts with label thyme. Show all posts
Showing posts with label thyme. Show all posts

Wednesday, August 3, 2011

Salmon Cakes with Horseradish Thyme Mayonnaise

There is nothing like cooking with fresh herbs for the absolute maximum in taste. For those of you who grow herbs in your backyard or container garden, you already know what great flavor enhancers these are.  If you're considering growing them (something I strongly encourage), but are not quite sure where to start or which ones to plant, I recommend these six in my personal order of use/importance: chives, thyme, parsley, tarragon, dill, rosemary (alternately I'd say cilantro).

Chives for their versatility are always a must, but it may surprise you to see thyme ahead of parsley on my list.  I use thyme almost daily. This is one versatile and hardy plant: it happily tolerates heat and drought, an be propagated by seeds, cuttings or root division, is a good source of iron, and tea made from dried leaves is said to treat the common cold.

I divide it every year to share with friends and currently have three pots of it growing in the container garden, and another very large plant in the ground.  This little wonder herb enhances a wide variety of foods, makes an excellent flavored vinegar, is a must when making your own stock, and adds a special freshness to a salad when the small leaves are stripped from a stem and tossed in with the greens. One of my favorite uses is in this recipe for salmon cakes.  It is contained both in the cakes and the accompanying sauce, so they complement each other nicely and offer a fresh taste not found in other salmon cake recipes that do not rely upon fresh herbs.
Salmon Cakes with Horseradish Thyme Mayonnaise

For the Salmon Cakes:
2 cups loosely packed crumbled cooked salmon
1/2 cup panko
2 scallions, chopped
1/4 cup finely chopped celery
1/2 teaspoon Dijon mustard
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme
2 drops Tabasco
Pinch of Old Bay Seasoning
Dash of Worcestershire sauce
1 large egg, beaten to blend

For the Horseradish Thyme Mayonnaise:
3/4 cup mayonnaise
2 drops Tabasco
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme

2 tablespoons butter

Mesclun spring mix lightly tossed with a mild vinaigrette

Directions:
Combine first 10 ingredients in medium bowl and stir gently to blend. Season with salt and freshly ground black pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.

Combine 3/4 cup mayonnaise, lemon juice, Tabasco, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with on top of a bed of  lightly dressed, mixed greens, and top salmon cakes with sauce.

Tuesday, March 8, 2011

Baby Greens, Pear, Walnut, and Blue Cheese Salad


This combination of tastes is a real winner. It made for the perfect light dinner last evening. Next time, for color and a hint of sweetness, I think I'll add a sprinkling of dried cranberries (I was pleased to see the trio of cranberry plants that I put in last year are returning this spring so maybe one of these days I'll have my own fresh cranberries!). The fresh thyme used in the dressing is one of the few things currently available in the garden. 


Baby Greens, Pear, Walnut, and Blue Cheese Salad
Bon Appetit September 2002
Hot and Hot Fish Club, Birmingham, AL
Yield: Makes 6 first-course servings

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil

1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.


This post is linked to:

Tuesday Night Supper Club

Wednesday, March 2, 2011

HERBED MUSHROOM CUSTARDS FOR TWO

On a chilly night (Spring, where are you?!) I love something creamy and delicious to warm me from the inside out. I recently came across a mushroom custard recipe that sounded like it just might fill the bill for a winter evening, but it served 8.  I reduced the amounts, added some ingredients, and we had it as a side dish for dinner. Delicious!  It's also incredibly easy and can be made ahead making it the perfect "wow" recipe for a dinner party in addition to a special side dish for a romantic dinner for two.  Don't tell anyone how easy this is!

Herbed Mushroom Custards for Two

1 T. butter
1/2 pounds mixed mushrooms, such as
 button, crimini and shitake, trimmed and sliced
1 garlic clove, minced
1/3 cup heavy cream
1 large egg
1/2 cup fresh parsley, chopped
1/4 tsp. dried thyme leaves
1/4 tsp. instant minced onion
Coarse salt and ground pepper

Preheat oven to 350. In a medium skillet, melt butter over medium high heat. Add mushrooms and garlic; cook, stirring occasionally until mushrooms begin to brown; cool slightly. In medium bowl, whisk together cream, egg, parsley, pinch salt and a few twists of freshly ground pepper. Stir in mushrooms, and divide between two 6 oz. ramekins. Line a 9" x 9" square pan with a dish towel; place ramekins on towel. Transfer to oven and pour enough boiling water in pan to come halfway up sides of ramekins. Bake until custards are just set, about 30 minutes. Carefully remove ramekins from water.