Tag: Thyme

Grilled Cheddar Cheese with Onion, Thyme, and Tomato on a Rustic Bread? “Yes, Please!”

The lunch in the photo above was pulled together from what was left in the house before farmers market day. The sandwich is grilled cheddar cheese with onion, thyme, and tomato on a rustic bread.

Thanks to a tip I follow from David Leite, I had a jar of sautéed onions in the refrigerator. I always sauté extra, since I bought the New Portuguese Table, years ago. (Here's more about that in our post: Cook's Treasure: Sautéed Onions and Garlic.)

Since I was being lazy and trying to make a quick lunch, I don't think I would have sautéed an onion to add to these sandwiches. But since I had these softly sautéed onions all ready, I sprinkled a few on each pile of goodies as I prepared a platter of grilled cheese. The thyme came about because I keep a vase of herbs on my counter right where I do food prep.

My other helper in making this meal was my induction burner. It makes controlling the temperature of the pan, to get just enough toast on the sandwich, easier. Since I added this to my kitchen, I seldom use my stovetop. Induction gives me faster heat, better control, and a much easier clean up.

My electric stovetop has become extra counter space and the place where I setup my induction burner, since that puts it under the kitchen vent. I place a large wooden cutting board under the induction burner and a full sheet pan covered with newspaper or parchment over the burners next to it. This makes clean up a snap!

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Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino

August 16, 2017
Sage Season Primer: Fresh vs Dry and Rubbed Sage vs Ground Sage

When I think of bread stuffing for poultry, I think of sage.

With temperatures dipping this week, I went to the roof and gathered a collection of herbs from our community herb garden.

Sage is always one of the herbs I pop into a small jar by my sink to use fresh. And, when the end of the garden season arrives, I pick what remains to dry for use over the winter.

I was reading this post over at Leite's Culinaria on homemade breakfast sausage when I noticed the note in the ingredient list, "7 tablespoons rubbed sage (do not substitute ground sage)."

Since I seldom use any sage other than that which I have dried and crushed myself, I did some research.

According to Ask Betty Crocker, "Ground sage is made by grinding the entire leaf into a fine powder like any powdered herb. Rubbed sage is made by rubbing dried whole sage leaves to create a light and fluffy mix. Rubbed sage is lighter and less concentrated so a teaspoon of rubbed sage will be less intense than a teaspoon of ground sage."

It's a lesson learned, one I pass along to you. Be careful which form of dried sage you buy for your holiday meal. And, by the way, if you use dried sage, use about half as much as you would use of the fresh herb.

If you have a sage plant, you can try to keep it going inside or you can pluck the leaves, spread them on a tray, and let them dry. I usually have fresh parsley all year round but soon I'll also have a lyrical supply of sage, rosemary, and thyme.

Favorite uses for sage!

That sausage recipe sounds wonderful and I may make a big batch of that next time I have my meat grinder going. Here are a few more recipes using sage from Leite's Culinaria.

I also love brown butter with sage added as a sauce for pasta, especially ravioli.

Here's a great bread stuffing recipe that will make the cut for my holiday table.

How about roasted root vegetable with garlic sage butter?

What's on your Food Lover's Shopping List?

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Words: Penny Cherubino
Photos: ©2016 Penny Cherubino

Related articles

Simple Spring Supper: Asparagus & Eggs

November 2, 2016
Sage Season Primer: Fresh vs Dry and Rubbed Sage vs Ground Sage

When I think of bread stuffing for poultry, I think of sage.

With temperatures dipping this week, I went to the roof and gathered a collection of herbs from our community herb garden.

Sage is always one of the herbs I pop into a small jar by my sink to use fresh. And, when the end of the garden season arrives, I pick what remains to dry for use over the winter.

I was reading this post over at Leite's Culinaria on homemade breakfast sausage when I noticed the note in the ingredient list, "7 tablespoons rubbed sage (do not substitute ground sage)."

Since I seldom use any sage other than that which I have dried and crushed myself, I did some research.

According to Ask Betty Crocker, "Ground sage is made by grinding the entire leaf into a fine powder like any powdered herb. Rubbed sage is made by rubbing dried whole sage leaves to create a light and fluffy mix. Rubbed sage is lighter and less concentrated so a teaspoon of rubbed sage will be less intense than a teaspoon of ground sage."

It's a lesson learned, one I pass along to you. Be careful which form of dried sage you buy for your holiday meal. And, by the way, if you use dried sage, use about half as much as you would use of the fresh herb.

If you have a sage plant, you can try to keep it going inside or you can pluck the leaves, spread them on a tray, and let them dry. I usually have fresh parsley all year round but soon I'll also have a lyrical supply of sage, rosemary, and thyme.

Favorite uses for sage!

That sausage recipe sounds wonderful and I may make a big batch of that next time I have my meat grinder going. Here are a few more recipes using sage from Leite's Culinaria.

I also love brown butter with sage added as a sauce for pasta, especially ravioli.

Here's a great bread stuffing recipe that will make the cut for my holiday table.

How about roasted root vegetable with garlic sage butter?

What's on your Food Lover's Shopping List?

Details:

Words: Penny Cherubino
Photos: ©2016 Penny Cherubino

Related articles

Simple Spring Supper: Asparagus & Eggs

November 2, 2016
Vermont Shepherd Verano: Seasoned with Summer Grass

"How about a sheep cheese that is really great, right now," Penny asked the cheesemonger at South End Formaggio. A taste of Vermont Shepherd Verano was passed to her. "This was made with all summer milk," he said. He was right. It was in perfect condition and had a subtle background note of herby summer grass.

It came home with a sidekick of Twig Farm Square and we had a lovely tray of Vermont splendor for supper.

Vermont Shepherd make two celebrated cheeses, Verano (summer) and Invierno (winter).

They say, "Our summer cheese, 'Verano,' we make from pure sheeps’ milk when our pastures are abundant with wild herbs and grasses. Verano then ages 3-5 months and ripens by August. The flavor of the summer cheese is sweet, rich and earthy with hints of clover, mint, and thyme."

We say, This will be a perfect cheese to introduce someone to sheep's milk cheeses. While we love potent, stinky, sheepy cheeses, they can be a bit much for some folks. This is one to put on a tray for your favorite cheese maven or a group of friends who seldom venture beyond cheddar.

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 4, 2013
Vermont Shepherd Verano: Seasoned with Summer Grass

"How about a sheep cheese that is really great, right now," Penny asked the cheesemonger at South End Formaggio. A taste of Vermont Shepherd Verano was passed to her. "This was made with all summer milk," he said. He was right. It was in perfect condition and had a subtle background note of herby summer grass.

It came home with a sidekick of Twig Farm Square and we had a lovely tray of Vermont splendor for supper.

Vermont Shepherd make two celebrated cheeses, Verano (summer) and Invierno (winter).

They say, "Our summer cheese, 'Verano,' we make from pure sheeps’ milk when our pastures are abundant with wild herbs and grasses. Verano then ages 3-5 months and ripens by August. The flavor of the summer cheese is sweet, rich and earthy with hints of clover, mint, and thyme."

We say, This will be a perfect cheese to introduce someone to sheep's milk cheeses. While we love potent, stinky, sheepy cheeses, they can be a bit much for some folks. This is one to put on a tray for your favorite cheese maven or a group of friends who seldom venture beyond cheddar.

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 4, 2013
Vermont Shepherd Verano: Seasoned with Summer Grass

"How about a sheep cheese that is really great, right now," Penny asked the cheesemonger at South End Formaggio. A taste of Vermont Shepherd Verano was passed to her. "This was made with all summer milk," he said. He was right. It was in perfect condition and had a subtle background note of herby summer grass.

It came home with a sidekick of Twig Farm Square and we had a lovely tray of Vermont splendor for supper.

Vermont Shepherd make two celebrated cheeses, Verano (summer) and Invierno (winter).

They say, "Our summer cheese, 'Verano,' we make from pure sheeps’ milk when our pastures are abundant with wild herbs and grasses. Verano then ages 3-5 months and ripens by August. The flavor of the summer cheese is sweet, rich and earthy with hints of clover, mint, and thyme."

We say, This will be a perfect cheese to introduce someone to sheep's milk cheeses. While we love potent, stinky, sheepy cheeses, they can be a bit much for some folks. This is one to put on a tray for your favorite cheese maven or a group of friends who seldom venture beyond cheddar.

And, here are other items from our Cheese Tray!

What's on your Cheese shopping list? Here are some great books about cheese. These make wonderful gifts for a cheese lover. And, when you shop Amazon from here, they put some coins in our tip jar.

Details:

Words: Penny & Ed Cherubino
Photography: © 2013 Penny Cherubino

Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers' comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn’t become a pure ad, we’d love to hear from you. We do reserve the right to edit ads and links out of comments.

September 4, 2013
10 Tips for Shepherd’s Pie

Some of the new versions of Shepherd's Pie turning up lately are inspiring me to add more of these homey casseroles to our menu. Today, I'll share some of my tips for making my traditional lamb version.

There are as many recipes of this as there are cooks. I don't really follow a recipe, I just make it! But here's a basic version from Alton Brown, and a historic version from Williamsburg, if you prefer measuring and following directions.

We like to grind our own meat with our trusty LEM meat grinder but you can cube it, buy it ground, or make the dish with leftover lamb. Good old Wikipedia says that the term shepherd's pie or cottage pie was in use as early as 1791 and was a way to use up leftovers. You'll also see many variations for this type of dish listed at that link.



Like so many homey dishes, this one begins with sautéed onions and garlic.

Tip 1: For a lamb pie, I add some rosemary and thyme to the mix.

Tip 2: Of course, I make extra garlic and onions for another day or use some of my Cooks Treasure: Sautéed Onions & Garlic from the last time I cooked up a batch.

Next, put in the ground lamb and sauté it, adding a bit of wine and then stock to make a nice, rich gravy for your dish.

Tip 3: Up to this step, you can also double or triple your meat mix and then freeze the excess for another pie on another day. I don't like the result when I freeze a completed shepherd's pie but freezing the meat works well and takes up a lot less space in my small freezer.

Tip 4: I learned to add a layer of carrots to my shepherd's pie from the wonderful crew at Angel Foods in Provincetown. They make their version in a loaf pan if that works better for you.

Tip 5: To avoid cleaning an extra pan, I drop a sieve full of carrots right into the pot where the potatoes for the mashed-potato-topping are boiling away.

Tip 6: Just before I spoon the meat into my buttered casserole, I add a healthy sprinkle of frozen peas. The heat from the meat will thaw them most of the way and the time in the oven will finish the task. Plus, by adding them frozen, they don't overcook.



Tip 7: You can lighten the calorie-count in mashed potatoes by mixing in only a small amount of butter along with as much 2% yogurt as needed, to make them creamy and rich tasting. In the photo on the left, you see me adding some of the boiling liquid from the potatoes to make them flow well and heighten the potato taste.

Tip 8: Adding a handful of chopped chives or scallions to the potatoes will enhance both color and flavor.

Tip 9: Layers not only make your dish prettier but also assure that everyone gets a bit of everything in each serving.



Tip 10: Grate your cheese (mine was a Cabot Cheddar) onto a piece of parchment or wax paper to avoid a mess and to make it easy to spread across the dish.

Bake your pie until the top is golden, serve it up, and enjoy. Then, think about what you'd like to try as your next version of shepherd's or cottage pie. My plan is a vegetarian version with roasted root vegetables in place of the meat, and a traditional Irish Fish Pie.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site! Want more recipes like this one?

Dinner Pies: From Shepherds Pies and Pot Pies to Tarts, Turnovers, Quiches, Hand Pies, and More, with 100 Delectable and Foolproof Recipes

Details:

Words: Penny Cherubino
Photos: ©2013 Ed Cherubino

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Vegetarian Shepherd's Pie

Guilt-Free Shepherd's Pie

Recipe: Lentil, Mushroom & Sweet Potato Shepherd's Pie – Recipes From The Kitchn

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American Chop Suey, a New England Tradition

February 4, 2013
10 Tips for Shepherd’s Pie

Some of the new versions of Shepherd's Pie turning up lately are inspiring me to add more of these homey casseroles to our menu. Today, I'll share some of my tips for making my traditional lamb version.

There are as many recipes of this as there are cooks. I don't really follow a recipe, I just make it! But here's a basic version from Alton Brown, and a historic version from Williamsburg, if you prefer measuring and following directions.

We like to grind our own meat with our trusty LEM meat grinder but you can cube it, buy it ground, or make the dish with leftover lamb. Good old Wikipedia says that the term shepherd's pie or cottage pie was in use as early as 1791 and was a way to use up leftovers. You'll also see many variations for this type of dish listed at that link.



Like so many homey dishes, this one begins with sautéed onions and garlic.

Tip 1: For a lamb pie, I add some rosemary and thyme to the mix.

Tip 2: Of course, I make extra garlic and onions for another day or use some of my Cooks Treasure: Sautéed Onions & Garlic from the last time I cooked up a batch.

Next, put in the ground lamb and sauté it, adding a bit of wine and then stock to make a nice, rich gravy for your dish.

Tip 3: Up to this step, you can also double or triple your meat mix and then freeze the excess for another pie on another day. I don't like the result when I freeze a completed shepherd's pie but freezing the meat works well and takes up a lot less space in my small freezer.

Tip 4: I learned to add a layer of carrots to my shepherd's pie from the wonderful crew at Angel Foods in Provincetown. They make their version in a loaf pan if that works better for you.

Tip 5: To avoid cleaning an extra pan, I drop a sieve full of carrots right into the pot where the potatoes for the mashed-potato-topping are boiling away.

Tip 6: Just before I spoon the meat into my buttered casserole, I add a healthy sprinkle of frozen peas. The heat from the meat will thaw them most of the way and the time in the oven will finish the task. Plus, by adding them frozen, they don't overcook.



Tip 7: You can lighten the calorie-count in mashed potatoes by mixing in only a small amount of butter along with as much 2% yogurt as needed, to make them creamy and rich tasting. In the photo on the left, you see me adding some of the boiling liquid from the potatoes to make them flow well and heighten the potato taste.

Tip 8: Adding a handful of chopped chives or scallions to the potatoes will enhance both color and flavor.

Tip 9: Layers not only make your dish prettier but also assure that everyone gets a bit of everything in each serving.



Tip 10: Grate your cheese (mine was a Cabot Cheddar) onto a piece of parchment or wax paper to avoid a mess and to make it easy to spread across the dish.

Bake your pie until the top is golden, serve it up, and enjoy. Then, think about what you'd like to try as your next version of shepherd's or cottage pie. My plan is a vegetarian version with roasted root vegetables in place of the meat, and a traditional Irish Fish Pie.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site! Want more recipes like this one?

Dinner Pies: From Shepherds Pies and Pot Pies to Tarts, Turnovers, Quiches, Hand Pies, and More, with 100 Delectable and Foolproof Recipes

Details:

Words: Penny Cherubino
Photos: ©2013 Ed Cherubino

Related articles

Vegetarian Shepherd's Pie

Guilt-Free Shepherd's Pie

Recipe: Lentil, Mushroom & Sweet Potato Shepherd's Pie – Recipes From The Kitchn

Blue Cook's Tape

American Chop Suey, a New England Tradition

February 4, 2013
10 Tips for Shepherd’s Pie

Some of the new versions of Shepherd's Pie turning up lately are inspiring me to add more of these homey casseroles to our menu. Today, I'll share some of my tips for making my traditional lamb version.

There are as many recipes of this as there are cooks. I don't really follow a recipe, I just make it! But here's a basic version from Alton Brown, and a historic version from Williamsburg, if you prefer measuring and following directions.

We like to grind our own meat with our trusty LEM meat grinder but you can cube it, buy it ground, or make the dish with leftover lamb. Good old Wikipedia says that the term shepherd's pie or cottage pie was in use as early as 1791 and was a way to use up leftovers. You'll also see many variations for this type of dish listed at that link.



Like so many homey dishes, this one begins with sautéed onions and garlic.

Tip 1: For a lamb pie, I add some rosemary and thyme to the mix.

Tip 2: Of course, I make extra garlic and onions for another day or use some of my Cooks Treasure: Sautéed Onions & Garlic from the last time I cooked up a batch.

Next, put in the ground lamb and sauté it, adding a bit of wine and then stock to make a nice, rich gravy for your dish.

Tip 3: Up to this step, you can also double or triple your meat mix and then freeze the excess for another pie on another day. I don't like the result when I freeze a completed shepherd's pie but freezing the meat works well and takes up a lot less space in my small freezer.

Tip 4: I learned to add a layer of carrots to my shepherd's pie from the wonderful crew at Angel Foods in Provincetown. They make their version in a loaf pan if that works better for you.

Tip 5: To avoid cleaning an extra pan, I drop a sieve full of carrots right into the pot where the potatoes for the mashed-potato-topping are boiling away.

Tip 6: Just before I spoon the meat into my buttered casserole, I add a healthy sprinkle of frozen peas. The heat from the meat will thaw them most of the way and the time in the oven will finish the task. Plus, by adding them frozen, they don't overcook.



Tip 7: You can lighten the calorie-count in mashed potatoes by mixing in only a small amount of butter along with as much 2% yogurt as needed, to make them creamy and rich tasting. In the photo on the left, you see me adding some of the boiling liquid from the potatoes to make them flow well and heighten the potato taste.

Tip 8: Adding a handful of chopped chives or scallions to the potatoes will enhance both color and flavor.

Tip 9: Layers not only make your dish prettier but also assure that everyone gets a bit of everything in each serving.



Tip 10: Grate your cheese (mine was a Cabot Cheddar) onto a piece of parchment or wax paper to avoid a mess and to make it easy to spread across the dish.

Bake your pie until the top is golden, serve it up, and enjoy. Then, think about what you'd like to try as your next version of shepherd's or cottage pie. My plan is a vegetarian version with roasted root vegetables in place of the meat, and a traditional Irish Fish Pie.

What's on your Food Lover's Shopping List? Shop Amazon for all your kitchen & dining needs and support this site! Want more recipes like this one?

Dinner Pies: From Shepherds Pies and Pot Pies to Tarts, Turnovers, Quiches, Hand Pies, and More, with 100 Delectable and Foolproof Recipes

Details:

Words: Penny Cherubino
Photos: ©2013 Ed Cherubino

Related articles

Vegetarian Shepherd's Pie

Guilt-Free Shepherd's Pie

Recipe: Lentil, Mushroom & Sweet Potato Shepherd's Pie – Recipes From The Kitchn

Blue Cook's Tape

American Chop Suey, a New England Tradition

February 4, 2013