Cooking With Thyme
By Brenda Hyde (email@example.com)
The Greeks believed that Thyme imparted strength and fortitude. Later, in medieval time ladies embroidered thyme on scarves for their knights to carry as a token of bravery. There are hundreds of varieties of thyme, but for culinary needs three are used the most; garden thyme, lemon thyme and caraway-scented thyme. Growing these three plants will provide you with a wonderful herb to accent almost any dish, even desserts.
Lemon thyme (Thymus citriodorus) can be used in your favorite sugar cookie or muffin dough, as well as in breads and fruit salads. Caraway thyme (Thymus herba-barona) is a aromatic accent to meats when roasting.
If you can only grow one thyme, I would opt for the common garden thyme (Thymus vulgaris). It's hardy to -20 degrees, and can be used in countless recipes. You can use it fresh, dried or frozen. To grow thyme, plant it in a very sunny, dry spot. It doesn't like heavy soils, or shade, but if given a sunny location it will flourish. Be sure to harvest your thyme often because it does tend to get woody and spread out. With so many options in preserving and using it, this should not be a problem.
To show how versatile thyme is, I have a selection of recipes using the herb with different meats and dishes. Once you have tried it, whether fresh or dried, you will make it a frequent addition to your recipes.
Savory Mustard-Thyme Chicken
3 tablespoons course mustard
1 tablespoon flour
1 tablespoon honey
2 tsp. cider or herb vinegar
4 boneless chicken thighs or breast halves
1/3 cup plain bread crumbs
1 tsp. fresh thyme, or 1/2 tsp. dried
1/4 tsp. cayenne pepper
2 tablespoon vegetable oil
In bowl, combine mustard, flour, honey and vinegar; brush on chicken. On plate, combine crumbs, thyme and pepper; roll chicken in mixture to coat. In large skillet, heat oil over medium heat. Add chicken; cook for about 6 minutes per side, turning once, until well-browned and cooked through. 4 servings.
Balsamic Pork and Peppers
2 tablespoon olive oil
1 each red and yellow bell peppers
1 onion, halved, sliced thinly
1 tsp. fresh thyme, or 1/2 tsp. dried
4 boneless pork chops
1/4 cup balsamic vinegar
1/2 cup chicken broth
1 clove garlic, minced
1 tsp. butter
Seed and cut pepper into 1/2 inch wide strips. In large skillet, heat 1 tablespoon oil. Add pepper, onion, half the salt and pepper and the thyme; sauté 8-10 minutes until onions are golden and peppers tender. Transfer to platter; cover with foil. In medium skillet, heat remaining oil. Season chops on both sides with salt and pepper. Add to skillet and cook 8-10 minutes; turning halfway through cooking. Cook until just done and then place on top of pepper mixture. Add vinegar to pork skillet and boil until liquid is reduced to about 2 tablespoons. Scrape up brown bits as it cooks with wooden spoon. Add chicken broth and garlic; boil 3 minutes. Remove from heat and swirl in butter until just mixed and sauce is thick. Pour sauce over chops and peppers. 4 servings.
Marinated Chuck Steak
1 pound boneless beef chuck steak,
1 inch thick
2 tablespoons each fresh parsley
2 tablespoons wine vinegar
2 tsps. Dijon mustard
1 tsp. fresh minced thyme or 1/2 tsp. dried, crushed
1/4 cup minced onion
1 tablespoon oil
1 clove minced garlic
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme. Place steak in plastic bag, add marinade and coat. Close bag securely and place in refrigerator for 6-8 hours, or overnight, turning occasionally. Remove steak; discard marinade. Place steak on grill or under broiler 3-5 inches from heat. Cook for 16-18 minutes for medium, turning once. Slice thinly and serve. Serves 4.
Buttermilk Herb Dressing and Croutons
2/3 cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. each pepper and minced garlic
2 tablespoons snipped chives
1 tablespoon chopped fresh thyme
2 slices of thick Italian bread, crusts trimmed and cubed
1 1/2 tsp. olive oil
1 tsp. finely chopped thyme leaves
In small bowl whisk all ingredients until blended.
Croutons: In large skillet toast bread cubes in oil over medium high heat tossing for about 5 minutes until golden. Remove from heat and stir in thyme.
Thyme and Cheese Biscuits
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preheat oven to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.
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