Tag Archives | Thyme
Stuffed Mushrooms with Duck, Feta, and Fresh Cherries

Stuffed Mushrooms with Duck and Fresh Cherries

You may have noticed that I love to stuff things into mushrooms, and my rationale for this is simple.  One, I love mushrooms.  Two, mushrooms provide an easy base for grain-free, gluten-free, and lower-carb ways to have a handy little appetizer.  Finally, appetizers are the new main dish, at least in my world.  For this […]

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Savory Baked Apples

Savory Baked Apples

Breakfast has always been a difficult meal for me.  I’m not a fan of a lot of the traditional American breakfast foods that are based largely on starch and sweets, and I spent a number of years skipping breakfast altogether.  While I don’t believe that breakfast is “the most important meal of the day” (and […]

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"Grown Up" Fish Sticks with Lemon-Thyme Mayo

"Grown Up" Fish Sticks with Lemon-Thyme Mayo

It was a loooooong week at work, and that always makes me crave childhood foods when I finally hit the weekend–mac and cheese, tomato soup, scrambled eggs, fish sticks…  While there are some respectable frozen fish sticks on the market now, I prefer to make these, which I make using an extremely lazy breading method.  […]

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Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

On the occasions when we do eat meat, we get local, pastured meat and do something with it to make it memorable.  Recently I ordered some beef short ribs from Grant Family Farms and did a long, slow braise with a blackberry and flipflop wines Pinot Noir base. For tender, unctuous short ribs you want […]

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Mushroom and Leek Cassoulet

Mushroom and Leek Cassoulet

While we were visiting friends at Thanksgiving, Harrison made a version of this dish for an evening meal, and it was a huge hit with the otherwise-carnivorous crowd.  This is a “cassoulet” in the broad sense that it is a rich, white bean casserole.  Traditional French versions are usually loaded with meat products–sausages, duck confit, […]

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