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Cooking time: 30 minutes, plus 25 earlier Cooking schedule: see below for instructions
Another summer, warm weather classic: cold, creamy Vichyssoise. It should be made earlier but only takes about 10 minutes of work and 15 of cooking. Anytime, up to 2 days in advance is fine. The steak can also benefit from a long marinating time so they can be done at the same time, making dinner time a snap.
Total time: 25 minutes plus cooling and 5 minutes to finish
Another classic French dish. The addition of cream or milk to finish gives it a rich texture. If you can stand the calories the cream really makes for a luscious soup.... I always use heavy cream if serving to guests.
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Note: You can set the hot soup pan in cold water (assuming it's a metal pan) to help cool the soup faster.
Total time: 20 minutes plus marinating time
This makes a great dinner party dish: Use a larger, cheaper cut of meat, about 1 1/2" (4cm) thick, and marinate 8 - 12 hours. The rest of the ingredients can be doubled (I actually 'halved' everything for this version for 2) You can also make more and serve the leftovers with pasta.
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Preparation and cooking time: 15 minutes, assuming quick-cooking polenta
This is a simple polenta dish, allowing the flavors of the fresh herbs to dominate. Check the package directions for quantity proportions. It should be like soft mashed potatoes.
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Total time: 20 minutes
This is the easiest and freshest way to serve just-picked green beans. The olive oil keeps the butter from burning and the beans give off enough liquid when covered to braise nicely without sticking.
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Cooking Schedule: 30 minutes, plus 25 earlier |
Snip/cut herbs |
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