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Discovery Thyme Luncheon Recipes

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Discovery Thyme Luncheon Recipes Powered By Docstoc
					Discovery Thyme Luncheon Recipes

Red quinoa –preserved lemon pilaf 4 servings 8 ounces red quinoa ½ small sweet onion 1 pint vegetable stock ½ preserved lemon * freshly cracked pepper 1 tablespoon olive oil Method: Mince the onion, and in a heavy guage sauce pan, sweat in olive oil until translucent. Add quinoa & stir to coat the grain with the oil. Allow to cook for about 2 minutes, then add the vegetable stock. Simmer for about 20-25 minutes. At this point, all of the liquid should be absorbed & the grain should be opened. If not, allow to cook for a few minutes more until the grain puffs slightly & the liquid is gone. Remove from heat & allow to sit. In the meantime, remove ½ of a preserved lemon from the container, rinse well, & remove the seeds. Mince well, & stir into your quinoa. Add some cracked pepper & serve. To make preserved lemons: 8-10 Meyer lemons*, scrubbed very clean 1/2 cup kosher salt, more if needed Extra fresh squeezed lemon juice, if needed Sterilized quart canning jar You don't need to use Meyer lemons, regular lemons will do, it's just that the milder Meyer lemons work very well for preserving in this way. Method: Place 2 tablespoon of salt in the bottom of a sterilized jar. Snip any stems and about ¼ inch off the tips of each lemon. Cut the lemons in half lengthwise, starting from the tip, but do not cut all the way - keep them attached at the base. Now make another cut so the lemon is quartered, but again, attached at the base. Pry them open and generously sprinkle salt all over the insides and outsides of the lemons. Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Add more fresh squeezed lemon juice if necessary to ensure that the lemons are completely submerged. Seal the jar and allow to sit at room temperature for 5 days, turning it upside down occasionally. Refrigerate for (still turning upside down) for at least 2 weeks, or until the lemon rind is soft. To use, extract from the liquid & rinse in cold water, then remove the seeds & mince. You can discard the pulp if you wish, but I like to use the whole thing as different parts of the fruit add different flavor. When using preserved lemons, remember to either dramatically cut back or completely eliminate salt from your dish.

Braised Japanese eggplant 4 servings 2 each Japanese eggplants 1 tablespoon extra virgin olive oil 1 cup vegetable stock Method: Peel eggplants & cut in half, then set aside. Heat olive oil in a heavy gauge sauce pan, then add eggplants & sear lightly on all sides. Add vegetable stock, bring up to a light boil, then reduce heat to a simmer. Cook for about 10-12 minutes or until soft.

Grilled baby boc choy 2 baby boc choy 1 tablespoon extra virgin olive oil sea salt black pepper Method: Wash boc choy very thoroughly, then split in half, lengthwise. Brush with olive oil, then season with salt & pepper. Grill for about 3-4 minutes on each side.

Long bean & basil salad serves 4 1 # long beans 1 ounce basil 1-½ tablespoons extra virgin olive oil 1 tablespoon rice vinegar sea salt black pepper Method: Trim beans, then cut into 1-½ to 2” sections. Blanch in boiling, salted water & set aside to cool. Chiffonade the basil (thin strips), then toss with blanched beans, olive oil, vinegar, salt, & pepper. Serve room temperature.

Apple galette Filling: 2 Granny Smith apples (or Fuji, Jonathan, whatever is nice really) 2 tablespoons brown sugar 1 tbs butter ½ teaspoon cinnamon* ½ teaspoon nutmeg* ½ teaspoon allspice* ½ vanilla bean Method: Peel & dice the apple. In a sauté pan, melt the butter & sweat the apples for 2-3 minutes. Add the brown sugar & spices & vanilla, check seasoning & set aside until cool to the touch. A note on the spices – I prefer to buy whole spices & grind or grate them myself. It takes a few minutes longer sometimes, but the flavor is well worth it as the spice will pack more “punch” than one that was ground & sat on a shelf for a while. To make the dough, use a simple formula that works no matter how much or how little you make. It’s a very basic dough that I was taught in culinary school called 3-2-1 dough. It’s 3 parts flour to 2 parts butter to 1 part ice cold water. Measure your flour & set aside. Dice the butter into small cubes. On low, with the paddle attachment, slowly add the butter and mix until well incorporated. You should be able to see small pieces of it mixed homogeneously throughout the flour. At this point, add the cold water & mix just until a mass is formed & the dough pulls away from the sides of the bowl. It’s very important not to overmix. Remove from the bowl, cover, & allow to rest in the refrigerator. You can make this dough ahead of time as it will keep just as long as your butter was fresh. In fact, you can keep some made & in your refrigerator for any impromptu baking as it’s good for pies, tarts, quiche, etc… To assemble the galettes, use a bench knife & cut the dough into 1-½ ounce cubes. Dust with flour to prevent sticking, then using a rolling pin, roll out to about 3/8 inch thickness. Add 3 ounces of the apple mixture to the middle of the dough, then bring in the edges, rolling them on top of each other to form the tart. Transfer to a baking sheet & when the tarts are ready, bake at 350 for about 30 minutes, or until the crust is a nice golden brown. A quick note about galettes. They are probably the oldest form of tarts & are very much a free-form, usually round, flat tart. Don’t fret if yours are not perfectly round, because they are, by their very nature, rustic. As you make more, you’ll see that they become more uniform. It should only take about 1,000 or so to get to that point.

Raspberry foam 4-6 servings 1 cup raspberry puree ½ cup whole milk 1 gelatin sheet Method: Soak gelatin in cold water while bringing the milk to a simmer. Remove the sheet from water & squeeze out excess. Add hot milk and raspberry puree and stir till dissolved. Chill until cold, then add to foam canister & follow instructions (differ per brand).

Walnut brittle makes 1½ pounds ½ cup light corn syrup 2 cups sugar 1/3 cup water ¼ teaspoon sea salt 1 cup chopped black walnuts 1 vanilla bean In saucepan mix corn syrup, sugar, water, scraped vanilla, & salt. Bring to boil until sugar is dissolved, then reduce heat & cook until sugar reaches the hard crack stage, or about 300 degrees. You can test this by dropping a small amount into cold water – it should form hard, brittle beads. At this point, add the walnuts & cook for a few minutes longer, then pour onto buttered cookie sheet to cool. When cold, break into pieces.


				
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