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Herbology: More Herbs (Part 2)

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I wanted to continue my post, Herbology: Know Your Herbs (Part 1), with three more basic herbs used in cooking. This isn’t a comprehensive nor detailed list. But I think it’s important to show everyone what these herbs look like fresh from an herb garden. Feel free to do your own research and find out more about these herbs. For now, let me  introduce you to Oregano, Tarragon and Thyme.

image from stuartxchange.org

Oregano

Usually found in Mediterranean and Mexican cooking, oregano has an aromatic flavor that goes well with pizza, mushrooms and salad dressings. It’s best added at the end of the cooking process to preserve its taste and flavor. Whenever possible, buy oregano fresh as that would give the most flavor.

image by William Meppem

Tarragon

This herb is an integral part of French cooking. It’s also great to add to fish, egg and chicken dishes. Countries like Armenia, Russia, Georgia and Ukraine use tarragon to flavor their carbonated drinks. If you steep some fresh springs in vinegar, you have your very own Tarragon vinegar. This seasoning is also predominately used in French cooking.

Thyme

Thyme is a great herb to add to bean or vegetable dishes. It has a fragrance that is easily recognizable. Aside from its flavor, thyme is used for its iron and manganese content. Cook thyme for sauces and soups. Just remember to add them later on since heat can deteriorate its taste. Feel free to sprinkle some sprigs of thyme over the poaching liquid if you’ll be poaching some fish.

Baked Mushrooms with Thyme and White Wine

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Baked mushrooms with thyme and white wine is an aromatic recipe which would make a great appetizer or tapas. Serve it with crusty bread along with some balsamic vinegar. You may add a pinch of paprika for more spice.

 

Serves 2

Ingredients:

1 1/2 tablespoons minced onion

1 teaspoon minced garlic

1/4 teaspoon dried thyme

1 1/2 tablespoons white wine

1 tablespoon olive oil

8 ounces fresh mushrooms, seeded and quartered

Salt and pepper to taste

 

Preheat the oven at 375F/190C and then lightly grease a covered baking dish with oil.

In a large bowl, combine the garlic, onions, thyme, white wine and olive oil. Whisk until well combined. Add the mushrooms and gently toss to coat them. Season it with salt and pepper to taste.

Transfer the mushroom and marinade mixture to the greased baking dish. Cover and bake it for 35 minutes or until the mushrooms are soft and cooked. Stir occasionally. Remove from the oven and let it stand for 2 minutes. Spoon the baked mushrooms into a bowl or serving platter. Add more salt and pepper if desired Serve immediately.

 

Photo Courtesy Of: abyssalmissile

Green Beans with Thyme and Almonds

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According to Wikepedia, green beans are also known as French beans or runner beans. They are available all year round and they are best eaten when they are tender but crisp. This recipe can be an entrée paired with potatoes or a side to meat dishes.

 

Ingredients:

2 lbs. green beans, trimmed (fresh or frozen)

1/4 cup butter

1 teaspoon garlic, minced

2 tablespoons fresh thyme, chopped

1/3 cup slivered almonds, lightly toasted

Salt and pepper to taste

 

In a large pot of salted boiling water, cook the beans for 5 minutes or until tender but crisp.

Remove the beans from the pot and place them in a bowl of ice cold water. This will shock the beans and make its color more vibrant. Drain and set aside.

In a large skillet over medium heat, melt the butter. Sauté the garlic until it is fragrant. Stir-in 1 tablespoon of thyme and cook it for 2 minutes before adding the beans. Season it with salt and pepper. Mix well. Let it cook for another 3-5 minutes, so that the flavors can infuse together.

Place the beans on a serving bowl. Sprinkle it with almonds and the remaining thyme before serving.

 

Photo Courtesy Of: ccharmon

 

Roasted Butternut Squash and Honey Dip

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The great thing about Butternut Squash is that it’s so sweet, people often forget it’s a healthy vegetable. When it’s made into a dip like this, it’s brilliant to serve with raw Vegetables (slices of Pepper, Cucumber, Celery etc.), or even served warm with a Dinner.

Roasted Butternut Squash

To Serve 4
1 Large Butternut Squash, peeled
2 Sprigs Thyme
Pinch Maldon Sea Salt
Fresh Ground Black Pepper
1.2tsp Ground Cumin
3tbsp Honey
3tbsp Olive Oil

1. Heat an Oven to 180C.
2. Remove the peel from the Squash using a speed peeler – much easier and simpler than using a knife. Cut in half, then scoop out the seeds in the middle with a spoon. Cut into chunks about an inch across, and place on a baking tray.
3. Strip the Thyme Leaves from the stalk, then sprinkle over the Squash, along with the Black Pepper, Sea Salt and Cumin. Drizzle the Honey over the top, then the Olive Oil. Mix well.
4. Roast in the Oven for twenty to thirty minutes, , checking frequently to make sure the Honey doesn’t caramelise – if you see it changing, lower the heat slightly.
5. To check it’s ready, try to insert a knife into one of the pieces. If it goes through easily, it’s ready. Remove from the oven, and process in small amounts, before mixing together. If it’s too thick for your tastes, add a small amount of Olive Oil.

Serve fresh from the Processor, or leave to cool and serve as a dip.

Photo Courtesy of: Martin Cathrae

Braised Beef Chuck

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This stew is a real ideal winter warmer. Serving up to eight people, it needs a large casserole dish, ideally one you can put on a Hob and in the Oven.

Braised Beef Chuck

Cook as slowly as possible, to allow the flavours to be maximised, and to allow as much tenderness as possible.

To Serve 8
100g Seasoned Flour
1.5kg Beef Chuck, cut into eight portions
50ml Vegetable Oil
½ Bottle of Red Wine
4 Sprigs Thyme
4 Bay Leaves
5 Juniper Berries
1 Whole Bulb of Garlic, cut in half horizontally
1 Litre Brown Stock, made from a cube is fine
2 tbsp Worcestershire Sauce
6 Shallots, peeled and halved
2 Carrots, peeled and cut into thirds or quarters
1 Leek, cut into the same size as the Carrots
2 Celery Sticks, cut into the same size as the Carrots
Salt and Pepper

1. Put the Flour onto a plate, and use it to coat the Beef Chuck on all sides, shaking off any excess.
2. Heat the Vegetable Oil in a pan, and place the meat in it, in batches to be sealed. You should be aiming to get a good amount of colour on the meat.
3. When the Meat has sealed, remove from the pan, then pour in the Red Wine. Use it to deglaze the pan, scraping any pieces off the base of the pan – these are great for flavour
4. Return the Meat to the pan after a minute or two, along with the Bay Leaves, Thyme, Juniper Berries, Garlic, Brown Stock and the Worcestershire Sauce. Bring to the boil, and cover with a tight-fitting lid.
5. Cook on a low heat (about 160C) either in the Oven or on the Hon, for around two and a half to three hours, before adding in the prepared Vegetables.
6. Cook for another sixty to ninety minutes, checking every fifteen minutes, making sure that there is still enough liquid in the pan. If the Vegetables and Meat are not covered, add a slight bit more stock.
7. Season to taste, then serve fresh from the pan with Creamy Mash and Roasted Parsnips.

Photo Courtesy of: FotoosVanRobin

Grilled Sardines in Tomato Sauce

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A true classic Italian dish. These Sardines can be either grilled or barbecued, and personally I say that there’s nothing quite like freshly barbecued Sardines in this dish, especially when combined with the rich Tomato Sauce
Barbecued Sardines
To serve, you can present it in a number of ways – myself, I’d say having it in small chunks, served mixed into a bed of fresh cooked Spaghetti, garnished with some freshly chopped Parsley.

To serve 4
16 Small or 8 Large Sardines, cleaned and rinsed
3tbsp Olive Oil
Sprigs of Thyme
Salt and Pepper
Juice of ½ Lemon
1 Small Onion, peeled and finely chopped
1 Garlic Clove, peeled and finely chopped
450g Ripe Tomatoes, finely chopped
1tbsp Parsley, freshly chopped

1. Heat a tablespoon of the Olive Oil in a medium sized frying pan, and add the Onion and Garlic, frying gently until softened. Add the Chopped Tomatoes and Parsley, before seasoning to taste with Salt and Pepper. Cook without a lid on over a medium heat for ten to fifteen minutes, until the Tomato chunks are tender but not falling apart, and the Sauce is slightly reduced.
2. Whilst the Sauce is reducing, score the underside of the Sardines with a few diagonal cuts on each side. Brush with Oil, before pushing some sprigs of Thyme into each hole.
3. Sprinkle the Fish with Pepper and Lemon Juice, before arranging on a Grill Rack.
4. Cook for three to four minutes on each side, until cooked through, brushing with the Juices and leftover Oil.
5. Arrange on a plate, and serve with the sauce served over the top. Garnish with some Lemon Rind.

Photo Courtesy of: avlxyz

Butternut and Thyme Bakes

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Butternut SquashThis dish is an alternative starter to the regular Christmas Turkey Roast Dinner. It’s intended as a savoury option to the classic Bread and Butter pudding – and each mouthful just explodes with flavours.

If you can’t find any Focaccia, white bread serves as a suitable alternative. If you do use the White Bread, add a range of various herbs to add a mix of flavours – a popular combination of herbs to make Foccacia includes Rosemary, Sage, Rock Salt and Olive Oil.

You can either make this dish in individual ramekins, or as a single dish, and serve in a single tray for people to help themselves to.

To Serve 4

2 Red Onions

1 Medium Butternut Squash

2tbsp Fresh Thyme Leaves

2tbsp Olive Oil

100g Sundried Tomatoes

40g Pine Nuts

2 Whole Eggs

1 Egg Yolk

150ml Double Cream

100ml Milk

40g Grated Parmesan

4 Slices Focaccia, cut into 1cm Chunks

1.       Preheat the oven to 190 C/ Gas Mark 5.

2.       Peel and slice the Onion and peel, deseed and chop the Squash. Toss these with the Thyme leaves and Olive Oil before roasting for thirty minutes.

3.       Add the Tomatoes and nuts and cook for ten more minutes.

4.       Reduce the Oven heat to 180 C/ Gas Mark 4.

5.       Whisk the eggs, cream, milk and three quarters of the Parmesan

6.       Divide the Vegetables between four ovenproof ramekins, top with the Focaccia pour the egg and milk mixture, and scatter over the rest of the cheese.

7.       Bake on a tray for fifteen to twenty minutes, until Golden-brown on top.

Photo Courtesy of Levork