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Posts Tagged ‘Thyme’

Dijon Chicken

After reading some of my recent recipes searching for typos, I realized I have a lot of dessert recipes on here. Four of my past five recipes are desserts. And four out of five dentists would probably tell me that is no good. So chicken today!

I love mustard, which is good because this is a very mustard recipe! I added a tablespoon or two of whole grain mustard to this because I had the end of a jar in the fridge and as Ina Garten says, whole grain mustard just seems more mustard-y. I think chicken thighs are just perfect for this recipe – the original calls for legs, which just seems all wrong. A longer cooking time with simmering in liquid is built for thighs. Also chicken thighs are seriously cheap.

I know it seems very un-summer to bring back the dutch oven, but the chicken doesn’t cook that long and it is way better than turning on the oven. Also the result is so delicious that you will be totally sold, I promise!

P.S. Sorry about the lack of photos! Raw chicken is not particularly photogenic.

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I cooked this at my parent’s house, which was wonderful. Everything looks super elegant on Blue and White plates!

This is one of my classic, go-to recipes for when I am cooking for myself. It is very light and it doesn’t take forever to put together, which is nice when you just want to eat already. This dish basically takes all that I love in the world – cooked onions, lemon and thyme – and marries them together. And it is one of those amazing dishes where the side and main are combined.

A few notes. One, the original recipe doesn’t call for potatoes, but I like to add in a few sometimes to add some more substance to the dish. Also because not everyone loves eating piles of cooked onions the way I do. Two, feel free to spice the fish something other than just salt and pepper. I recently bought McCormick’s Perfect Pinch Lemon Herb and it is amazing on fish. Finally, you can use any thin white fish for this dish. Martha recommends flounder, but any delicate fish will work well.
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Ok, so this is not the best looking, best lit, best focused photo I’ve ever taken. Actually none of the photos for this recipe are that hot, due to the fact that while I was making these, I was also making 24 cupcakes and 4 pounds of pasta salad in the span of a morning. So I was a bit rushed. Really rushed. And I thought I would take more photos of these adorable lemon bars before we ate them. But I didn’t. Because I was too busy eating them and exploding with lemon happiness. These are amazing. Don’t let my underlit photos deter you.

The only issue I had with the recipe was the size of my baking dish. All this time, I thought I had a 9 x 12 pan. But when I spread the delicious brown sugar oatmeal crust into my pan, it became apparent that my pan is much larger. Actually its 11 x 13. Who knew! So I had to modify slightly, losing the top layer of crust so that I could have an appropriately thick bottom layer. I didn’t make any extra filling and I think there was enough, but next time, I might double it for extra lemon-y goodness. Moral of the story, know the measurements of your baking dishes!

A few notes: condensed sweetened milk, aka the Nectar of the South, is a great addition to your pantry if you aren’t already using it. It is great for baking and it is very trendy these days. If you don’t have lemons, these can be adapted into citrus bars and you can substitute orange juice and zest or lime juice and zest. Or some other combination, like lemon-lime bars (ha!). Finally, I added a few thyme leaves to each bar because, well, thyme and lemon just go together. It adds a nice savory note to the creamy lemon-ness. But if you don’t like herbs in your dessert, then feel free to skip!

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Lemon Thyme Savory Cakes

I saw this recipe and was immediately intrigued. Lemon and thyme, with a sugar icing? How on earth would these taste? The answer is amazing – lemon and thyme obviously work well together and in cake form, they are delicious. And what on earth should these be called? These aren’t quite cupcakes and they aren’t quite muffins. I went with savory cakes, really for lack of a better term. The savory/sweet combination makes these the perfect brunch food. One day, I am going to wake up really early and make brunch and these are going to be on the menu. The cakes are very fluffy and airy and the icing is sweet, yet zesty. Mmmm…I wish the recipe had made more than 12. Probably for the best though.

The original recipe calls for making this in the blender. I do not have a blender. We hardly have any storage or counter space and I don’t drink too many frosty drinks, so I never really saw the point of the blender. So I used the appliance I do have, the Kitchen Aid, and it worked out just fine. My cakes were more muffin-y looking, with domed tops, compared to more flat topped cakes. I also don’t have a muffin tray (no storage space!), so I used silicon muffin cups on a baking sheet. Worked out fine, just lengthened the baking time. If I’ve learned anything from keeping this blog so far, it is that cooking, and even baking, is very adaptable and that you don’t need every gadget under the sun to make quality food.

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Yesterday was a snow day! We got tons of snow here and had a great time relaxing and periodically jumping up to check out the snow accumulation. And, of course, to take photos! I love photos of snow:

So in honor of blizzard conditions and snow days, I’ve decided to post a summer recipe. Gourmet/Epicurious describes this as Provençal, yet light and I can’t really improve on that. The sauce is very delicate and subtle. The recipe recommends bass, but I think it is too meaty for this sauce and would totally overwhelm the delicateness of the sauce. I think any light white fish works well here, sole, tilapia, flounder, or any flat white fish would be great.

I haven’t posted too many fish recipes mostly because it is hard to get excited about fish sometimes. Sure, I like fish. My true love is shellfish, but I do like a good fish dish. But it is admittedly somewhat hard to blog about because it just doesn’t seem that exciting. Desserts are exciting. Fish is, well, fishy sometimes. But this fish is different. I promise.

So ignore that snow! Pretend it is summer! Also while you are dreaming, pretend you are in the south of France, eating this dish with some crusty French bread and smelling authentic fresh herbs de Provence. Because while I love taking photos of snow, I really prefer summer.

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