4 days ago
Tuesday, April 13, 2010
Thyme & Basil
Let me introduce you to the beginning of my culinary herb garden; thyme & basil. I bought the basil at a fruit market and then a week later I picked up thyme at the supermarket. I would like to install a plant box above the sink and add rosemary, chives, mint, cilantro.. anything else you would recommend?
So to celebrate my mini herb garden I am sharing two easy yet delicious recipes with you.
Herbed corn salad
2 corn cobs
1 T butter
6-8 small basil leaves cut into small pieces
1/8 cup parmesan grated/or sliced
salt & pepper for seasoning
1. Preheat oven to BROIL. Place whole corn (still in husks but with tassels cut off) directly onto racks in the oven. Turn corn with tongs every 5 minutes until the husks are light brown and close to burning.
2. Take corn out of the oven and carefully peel back husks. If corn is thoroughly cooked it should be vibrant yellow and squirt a milky liquid when poked with a knife.
3. Shave corn with a serrated knife into a small bowl.
4. Add in the butter and season with salt & pepper. When the butter is melted, mix through the cut basil and grated parmesan.
5. Serve immediately while hot! Enjoy!
1 med white potato cubed
1 med kumara cubed
1/2 c of ripe pumpkin cubed
2 small garlic cloves
1 small onion
1/2 stalk of celery
1 T olive oil
5 fresh thyme sprigs
150mls fresh cream
salt & pepper
3/4 cup grated Edam cheese (or mozzarella)
1/4 cup grated parmesan
1. Place potato, kumara and pumpkin in steamer. Cook until soft but not falling apart.
2. Meanwhile, slice onion and celery into small pieces. Mince garlic. Toss into a small saucepan with olive oil and saute on low-med heat until slightly translucent and browned.
3. Take out a medium size casserole dish and add in steamed vegetables. Top with sauteed vegetables from saucepan. Let cool about 10 minutes.
4. Pull the thyme springs into small pieces and sprinkle over vegetables. Next, top with grated cheeses.
6. Whisk the 6 eggs and fresh cream in a small bowl. Season with salt and pepper.
7. Pour the egg mixture over the vegetables. The mixture should completely cover the vegetables.
8. Set oven to 200C or about 375F.
9. Cook for about 50 minutes to an hour. Check middle with a knife to see if it is cooked.
10. Take out of oven and serve immediately. Mmm!
*Do not fill right to the top of the dish as the eggs will puff up during baking.
*If you are short on egg mixture just add in a few tablespoons of milk.
*Always put the cheese in first.. putting it on last will just make it burn easily in the oven.