Easy Recipes for Stylish Entertaining | Culinary Thymes

Plantain Chips with Chimichurri

Alyce — Wed, 22 Feb 2012 17:43:58 +0000

Instead of tortilla chips and salsa, try Plantain Chips with Chimichurri as an appetizer to kick off a Latin themed meal.

The subtly sweet plantain chip makes a nice pairing with the olive oil-based South American sauce and its flavors of garlic and Italian parsley.

Double the recipe if you plan to grill a steak any time soon. It makes a great accompaniment to grilled meats and vegetables, as well.

Enjoy and have a great week. -alyce eyster Photo: Fulton Davenport

Plaintain Chips with Chimichurri

Recipe Type: appetizer

Author: http://www.culinarythymes.com

Prep Time: 10 mins

Total Time: 10 mins

Serves: 6

Ingredients

1 bag plantain chips
Chimichurri:
1 bunch curly parsley, stemmed & minced
8 cloves garlic, minced
1 cup olive oil
3 Tblsp fresh lemon juice
1 tsp red pepper flakes
1 tsp salt
1 tsp freshly ground black pepper

Instructions

Combine the parsley and garlic in a food processor and pulse briefly. Add the remaining ingredients and process to a smooth paste. Check for seasoning.
The chimichurri can be served immediately, but is better if it sits in the refrigerator for a few days, allowing the flavors to develop. Bring to room temperature before serving.

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Party Thyme Quick Tip: Entertaining & Pets

Alyce — Fri, 17 Feb 2012 18:36:16 +0000

Is your four-legged family member the type to enthusiastically greet guests with a big, hairy, drool-y kiss? Hard as it might be to hear it, not all your guests think adorable Puppy is as cute and lovable as you do!

So when you have people over, be sure to prep Puppy too. Take her on a nice long run or walk at some point during the day to wear her out. Feed her before the guests arrive, then let her rest comfortably outside or in a bedroom, during the party.

Or better yet, set up a play date with a canine buddy in their yard.

Enjoy your weekend!

-Alyce Eyster

Braised Lamb Shanks with Tomatoes & Red Wine

Alyce — Mon, 13 Feb 2012 17:00:35 +0000

Hearty and rich, braises are the perfect meal for a cold wintry night. You will love the intoxicating aromas that fill the house during the slow cooking of this recipe.

Of course you are going to want to serve the shank atop a starchy carb like mashed potatoes or polenta that will absorb the rich sauce. As for wine, go big and red.

Happy Valentine’s Day!

-alyce eyster

Braised Lamb Shanks with Tomatoes & Red Wine

Recipe Type: entree

Author: http://www.culinarythymes.com

Prep Time: 20 mins

Cook Time: 2 hours 45 mins

Total Time: 3 hours 5 mins

Serves: 6

Ingredients

2 Tblsp olive oil
6 lamb shanks
4 cloves garlic, minced
1 small onion, chopped
1 rib celery, chopped
1 carrot, peeled and chopped
handful of chopped fresh rosemary
1 cup red wine, Merlot or Zinfandel
1 (28 oz.) can chopped tomatoes
3 Tblsp tomato paste
3 cups water
salt & freshly ground black pepper

Instructions

In a large Dutch oven, heat the olive oil over medium-high heat. Season the shanks with salt and pepper and brown them all over. Set aside.
In the same pan, adding additional oil if necessary, reduce the heat and saute the garlic, onion, celery, carrot and rosemary until tender, about 10-15 minutes. Add the wine, scraping up any browned bits stuck to the bottom.
Add the tomatoes, tomato paste and water. Season with salt and pepper and place the shanks in the tomato mixture. Cover with a lid and cook in the oven for 2 1/2 to 3 hours or until the shanks are falling off the bone tender.
To finish, remove the shanks from the tomato mixture and keep them warm. Using a ladle, remove any oil on the surface of the cooking liquid.
Taste for seasoning and return the shanks to the pot. Keep warm until service.

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Party Thyme Quick Tip: Occupying the Kids at Family Gatherings

Alyce — Fri, 10 Feb 2012 17:44:23 +0000

When having a family party or get-together make sure there’s plenty to keep the kids occupied. And I’m not talking tv. (At least not until later!)

Keep it low-key and simple with the goal of keeping them active and, preferably, outside. Balls are a necessity: soccer or football in the yard or basketball if you’ve got a hoop.

Younger kids will enjoy chalk, hula hoops, jump ropes and scooters for the driveway or patio. If the weather isn’t cooperating, crafts, board games and a Wii tournament will do just fine. And enlisting older kids to supervise younger kids might give parents more time to engage with fewer interruptions.

And of course there’s nothing wrong with cuing a kids’ movie to wind everyone down as it gets later.

(This tip comes courtesy of my 12 year old.)

Have a great weekend! -alyce eyster

Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote

Alyce — Wed, 08 Feb 2012 22:11:13 +0000

Now’s about the time folks start conveniently forgetting those New Year’s resolutions about eating healthy. Need some inspiration?

Michelle Dudash, registered dietitian and a Cordon Bleu-certified chef has created this pork tenderloin recipe to ensure healthy eating remains tasty, satisfying and never boring.

Sure everyone knows to choose lean cuts of poultry or fish when watching the waistline. But did you know that pork tenderloin is just as lean as a skinless chicken breast?

In fact, the American Heart Association recently certified pork tenderloin as a heart-healthy food. So instead of more tired yard bird, choose a juicy pork tenderloin and rest easy that you are making a healthy choice.

Would you like to try for a shot at winning free pork? If so, visit Facebook.com/PorkBeInspired and pledge to eat healthier.

-alyce eyster

Photo & recipe: National Pork Board

Thyme-Roasted Pork Tenderloin with Balsamic Shallot Compote

5.0 from 1 reviews

Recipe Type: entree

Author: Michelle Dudash

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hour 5 mins

Serves: 4

*If tenderloin is smaller or larger than 1 1/4 pound, adjust amount of seasoning accordingly.

Ingredients

Compote:
1 tablespoon canola oil
2 3/4 cups 1/8-inch thick-sliced shallots (about 4 large)
1 garlic clove, cut lengthwise into thin strips
1/2 cup Concord 100% grape juice
1/4 cup reduced sodium or organic chicken broth
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon dried herbs de Provence
1 pinch each salt and freshly ground black pepper
Pork:
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
2 teaspoons canola oil
1 pork tenderloin (about 1 1/4 pound*) that has sat at room temperature for 30 minutes, trimmed if needed
1/4 teaspoon garlic powder

Instructions

Preheat oven to 400°F.
To make compote, heat large skillet on medium-low heat. Add oil to hot pan, followed by shallots. Stir and gently cook for 5 minutes. Do not brown. Add garlic and reduce heat as needed as vegetables shrink. Cook 10 minutes. Pour in juice, broth, vinegar, honey, and gently simmer 40 minutes or until liquid thickens and almost completely evaporates. Stir in herbs, salt, and pepper.
To prepare pork, combine salt, pepper, and thyme and sprinkle on all sides of pork. Heat large fry pan or skillet with oven-proof handle on medium-high heat and add the oil. Once oil shimmers, carefully add pork to pan, folding thinnest end of pork under itself and pressing down gently on center to ensure even browning. Partially cover with lid or foil to speed cooking while allowing steam to escape. Cook pork 3 to 4 minutes until brown on one side, then turn to brown 2 to 3 minutes on each remaining side until completely browned. Larger tenderloins may need to be turned once more to brown completely. Place in oven and cook 20 to 30 minutes, just until firm when pressed in the thickest section or an inserted thermometer reads 145°F. Remove from oven, sprinkle evenly with garlic powder, and allow to rest 5 minutes. Slice at an angle into 1/2-inch pieces and serve with compote.

Notes

Calories: 282 Fat: 10g Saturated Fat: 2g
Cholesterol: 71mg Sodium: 661mg Carbohydrates: 22g
Protein: 29g Fiber: 2g

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Recipe Monday: Lentil & Fennel Salad

Alyce — Mon, 06 Feb 2012 15:19:04 +0000

Yesterday I found some French lentils that had been shoved to the back of my messy pantry. It reminded me of this salad.

Amazing photo by Ralph Smith with styling by Julie Hettiger.

Enjoy your day.

-alyce eyster

Lentil & Fennel Salad

Recipe Type: salad

Author: http://www.culinarythymes.com

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Serves: 6

Ingredients

1 lb. Le Puy green lentils
1 clove garlic
1 yellow onion, halved & pierced with 2 cloves
1 bay leaf
1 sugar cube
1/4 cup red wine vinegar
4 Tblsp extra virgin olive oil
1 bulb fennel, thinly sliced (fronds reserved)
1 carrot, peeled & finely chopped
salt & freshly ground black pepper
fennel fronds for garnish

Instructions

Place the lentils in a medium pot. Add enough water to cover by 1 inch. Add the garlic, onion, bay leaf, sugar cube and a generous pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the lentils are tender but still hold their shape, about 20-25 minutes.
Drain the lentils and remove the garlic, onion and bay leaf. Place in a large serving bowl. Whisk together the vinegar and olive oil and season with salt and pepper. Add the sliced fennel and carrot to the lentils and toss with the dressing. Garnish with the fennel fronds and serve warm or at room temperature.

Notes

Be sure to use French green lentils for this recipe. They offer a superior flavor and hold their shape better than the brown or orange varieties.

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Party Thyme Quick Tip: The Self-Serve Bar

Alyce — Fri, 03 Feb 2012 19:37:23 +0000

For a “relaxed” gathering like a Super Bowl party, make a self-serve drink station.

Ice down beers, sodas, water and wine in an extra large ice bucket. Make sure necessary glassware, wine and bottle openers, and cocktail napkins are nearby. As an alternative, you can ice down bevs in an extra kitchen sink or bar sink, if you have one, that won’t be used during the party.

And if you recycle, let guests know where to put empties when done. You might jot a pretty note, folded tent-style, on cardstock and place it near the beverages: “Thanks for placing your empties in the recycle bin in the pantry.”

The self-serve bar works for the right kind of party. It sets a laid-back tone, puts the guest in control and frees up time (and hands) for the host by eliminating the task of fetching drinks.

Enjoy the game. -alyce eyster

What’s Cookin’ Super Bowl Sunday?

Alyce — Wed, 01 Feb 2012 19:59:37 +0000

So we have an East Coast match up set for Sunday: the New York Giants will take on the New England Patriots. And trust me readers, this is good for the Super Bowl menu.

My family’s tradition is that we make something inspired by one team’s home region for our Super Bowl meal. We’ve made gumbo for New Orleans and clam chowder for New England. Years ago when the Giants played I made Lobster Rolls and I am leaning in this direction again. (Although there’s been a suggestion that we make pasta in honor of New York, which would be a fun hands-on activity with the kids.)

However, Super Bowl parties call to mind chips and dips. I am a sucker for a creamy, cheesy dip. Here are some faves:

Blue Cheese Dip

Queso

Sun-”Drywall” Tomato, Feta and Greek Yogurt Dip

Crab Dip with Coarse Ground Mustard

Another favorite snack is popcorn tossed in butter with parmesan and truffle salt. For more appetizer ideas, click here to visit the recipe index.

As for what to drink with your Super Bowl snacks, go with your favorite local craft brew, of course.

Enjoy the game, Madonna and the commercials! -alyce eyster

Valentine’s Dessert: Chocolate Roulade

Alyce — Mon, 30 Jan 2012 18:01:48 +0000

Valentine’s Day is around the corner and if you are looking for something special for dessert, I have a recipe for you. Of course, it’s chocolate, and as a roulade it makes a dramatic presentation.

The French term “roulade” might call to mind beef pinwheels, but the term is also applies to an eggy cake spread with a filling and rolled like a jelly roll. This roulade gets a little kick from espresso powder and a creamy texture from a whipped cream filling.

And since it’s V-day, why not splurge and serve a little bubbly with the Chocolate Roulade? Or if you want to opt out of bubbles go with an orange muscat or Port.

And finally, here are some links to other chocolate dessert recipes and chocolate related links you might want to check out:

Chocolate Souffle Cake
A low-fat chocolate brownie recipe
Healthy Hot Cocoa
Local (Houston) chocolat e
Chocolate Cupcakes
Favorite Chocolate

Enjoy! -alyce eyster

Photo: Fulton Davenport

Chocolate Roulade

Recipe Type: dessert

Author: culinarythymes.com

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 6

Ingredients

5 eggs, separated
5 oz. sugar
8 oz. dark chocolate, chopped
3 oz. water
1 tsp instant espresso
1 cup heavy cream, whipped
powdered sugar

Instructions

Preheat the oven to 400 degrees F. Grease an 11x17x1 inch jelly roll pan. Line the pan with parchment paper and generously grease with butter. Set aside.
In a standing mixer, whisk the egg yolks and the sugar until pale and fluffy.
In a small pan, combine the chocolate, water and espresso and melt over low heat. Stir into the yolk mixture.
In a standing mixer and in a very clean bowl, whisk the egg whites until firm peaks form. Stir a small amount of the white into the yolk mixture to loosen and then fold in the remaining whites. Spread the batter evenly in the pan and bake for 12-15 minutes or until firm to the touch.
Let the cake cool completely before inverting it onto another sheet of parchment paper. Carefully peel away the paper it was baked on. Spread the whipped cream all over the cake. Starting at one of the smaller ends, gently role the cake into itself. Trim the ends a little and dust with powdered sugar.
The cake may be made the day before and stored in the refrigerator. Let it come to room temperature before serving.

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Party Thyme Quick Tip: Set the Table. Check!

Alyce — Fri, 27 Jan 2012 20:10:15 +0000

When hosting a seated dinner party, one thing you can do to get ahead of the game is to set the table early.

In fact, set it the night before to get it out of the way.

This will free you up for tasks like cooking the day of the party.

Enjoy your weekend! -alyce eyster

Photo: Fulton Davenport