Monday, June 1, 2009

What to do with all this thyme...

I'm on "staycation" all week, so had ample opportunity to cook today. Two great recipes happened, so thought I'd share...

Oven Roasted Garlic Potatoes with Thyme:
The recipe linked here, which calls for rosemary, used the new potatoes and some of the thyme. After making this once, I'll do it again. The 6 cloves of garlic and the amount of salt (1t) were perfect; any sturdy herb would do. This was easy enough to do any night of the week. The crispiness of the potatoes and the flavor of the thyme were a special treat.

Spring Onion Risotto
Again, loosely adapted, I made risotto for dinner tonight based on the linked recipe. This dish showcased the two bunches of spring onions and the spinach. The changes I made were:
  • Used two bunches of spring onions, pictured above, and about 8 cloves of garlic.
  • Added a bunch of spinach, coarsely chopped, and roughly 1t Aleppo pepper.
  • Swapped veggie stock for chicken stock and mozzarella for Parmesan.
  • Skipped the chives.
Sean added chopped pepperoni to his, but preferred it without.

Worth noting that we put all our veggie trimmings in bags that we store in the freezer. When the mood strikes, these trimmings form the base of veggie stock.

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