Jerry's Thoughts, Musings, and Rants!

Grilled Halibut with Mango Salsa

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. The round up is hosted by Susan from The Well-Seasoned Cook this week- be sure to pop by to see what other bloggers have come up with.

Paul and I have been trying to eat more fish lately. Generally we try and enjoy one piece of fish a week. This may not seem like much for most folk but for us it is huge! I think I have eaten more fish in the past year than I have in my entire life.

I was searching for something to make for dinner tonight and found this at the cooking light web site.This is a perfect summer dish. The salsa is fantastic as it is, or could be easily modified (add jalapeno for heat, use peaches instead of mangoes, etc). This would be good for having guests over--make the salsa earlier in the day and just grill the fish when guests arrive. I would imagine that this salsa would be great with any firm-fleshed white fish.

Grilled Halibut with Mango Salsa

2 cups plum tomatoes, seeded and diced
1 1/2 cups diced peeled ripe mango
1/2 cup diced onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 cloves garlic, minced
4 (6-ounce) halibut fillets
1 tablespoon olive oil

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Yield:4 servings (serving size: 1 fillet and 3/4 cup salsa)

CALORIES 295 (24% from fat); FAT 7.8g (sat 1.1g,mono 3.9g,poly 1.7g); PROTEIN 37g; CHOLESTEROL 54mg; CALCIUM 105mg; SODIUM 687mg; FIBER 2.8g; IRON 2.3mg; CARBOHYDRATE 19.5g

Cooking Light, JULY 2003

One of the key ingredients in this dish is the mango. Native to southern Asia, especially eastern India, Burma, and the Andaman Islands, the mango has been cultivated, praised and even revered in its homeland since Ancient times. Buddhist monks are believed to have taken the mango on voyages to Malaya and eastern Asia in the 4th and 5th Centuries B.C. The Persians are said to have carried it to East Africa about the 10th Century A.D. It was commonly grown in the East Indies before the earliest visits of the Portuguese who apparently introduced it to West Africa early in the 16th Century and also into Brazil. After becoming established in Brazil, the mango was carried to the West Indies, being first planted in Barbados about 1742 and later in the Dominican Republic. It reached Jamaica about 1782 and, early in the 19th Century, reached Mexico from the Philippines and the West Indies.

Mango Nutrition Information
Mangos are very low in Saturated Fat, Cholesterol and Sodium.They're also a good source of Dietary Fiber and Vitamin B6,and a very good source of Vitamin A and Vitamin C.

For those who are physically active, whether working out or constantly on the go, mangos are a great way to replenish that lost potassium. An average sized mango can contain up to 40% of your daily fiber requirement. If you are eating your mango-a-day, irregularity is not a problem for you! Research has shown that dietary fiber has a protective effect against degenerative diseases, especially with regards to the heart; may help prevent certain types of cancer, as well as lowering blood cholesterol levels. Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid and can be held partially responsible for that feeling of contentment we experience during and after our daily mango ritual!

Good-quality Mangoes will yield slightly to gentle pressure when ripe. The coloring will be deep red and/or rich yellow with only a blush of green at the most. (Very green mangoes are used in certain dishes) Medium to large mangoes are generally best. A ripe mango will smell fairly fruity on the stem end as long as it is not

Storing Mangoes
The ideal post harvest storage temperature for mangos is 55º F. When stored properly a mango should have a shelf life of 1 to 2 weeks. We have found that the best way to ripen a mango is at room temperature, on the kitchen counter and if you wish to accelerate the process place in a paper bag overnight.

Jamie Oliver's Grilled Monkfish with Olive Sauce and Lemon Mashed Potatoes

Monkfish is a lovely meaty fish to cook. However, it does contain a lot of milky juices. This can sometimes be a pain because they tend to come out during cooking, so instead of roasting, grilling or frying, you end up almost boiling the fish in its own juices. So what I tend to do to stop this is season the fish with salt about an hour before cooking - just be careful not to overdo it with the salt. This draws out any excess moisture – then I just pat it dry and get cooking. If you want to grill your monkfish, ask your fishmonger to butterfly the fillets for you.

Grilled Monkfish with Olive Sauce and Lemon Mashed Potatoes

sea salt
zest of 2 lemons, plus a little juice
a sprig of fresh rosemary, leaves picked
4 x 200g/7oz monkfish fillets
olive oil
2 bunches of rocket, washed and drained

for the black olive sauce:
2 large handfuls of good black olives, stoned and very roughly chopped
½ a fresh red chilli, deseeded and finely chopped
a small handful of fresh herbs (basil, marjoram and parsley), finely chopped
1 celery heart, yellow leaves chopped
1 clove of garlic, peeled and finely chopped
juice of 1 lemon
freshly ground black pepper
a couple of glugs of extra virgin olive oil
balsamic vinegar

for the lemon mash:
1kg/2lb 3oz floury potatoes
sea salt and freshly ground black pepper
extra virgin olive oil
milk
juice of 1 lemon

In a pestle and mortar or Flavour Shaker, smash up 2 tablespoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.

Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.

If you’re roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.

Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn’t make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.

To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.

To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.

• from Cook with Jamie

Shrimp Risotto with Sugar Snap Peas

This is my entry for this week's Weekend Herb Blogging round up. This blogging event was started by Kalyn from Kalyn's Kitchen. This week's host will be Kel from Green Olive Tree - be sure to pop by to see what other bloggers have come up with.

Let me be the first to state that this was a complex recipe, involving multiple steps. I found that with all complex recipes if you break it into parts it isn't overwhelming. At first I was put off at the concept of making a shrimp stock but in the end that challenge was a non-event.

One of the most fascinating things about this recipe was the complex intermingling of flavours - the shrimp, the hint of mint, and the spice from the chili pepper. It might sounds as if the combination wouldn't work but together it did. I guess the principle is similar to the one the underpins Thai food.

Shrimp Risotto with Sugar Snap Peas

3/4 lb. sugar snap peas, trimmed; trimmings reserved
1-1/2 lb. large shrimp (31 to 40 per pound), shelled and deveined; shells reserved
1 medium leek (white and green parts), coarsely chopped and thoroughly rinse
1 large onion, chopped and divided in half
1-1/2 cups dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Pinot Gris)
4 Tbs. extra-virgin olive oil, divided in half
1-1/2 cups arborio rice
Grated zest and juice of 1-lemon, both divided in half
2 tsp. chile paste, divided in half, or a pinch dried red chile flakes
2 cloves garlic, minced
Freshly ground black pepper
2 Tbs. very finely sliced fresh mint

Bring a pot of well-salted water to a boil and add the peas. Boil just until they change color, 20 to 30 seconds. Drain and refresh with cold water. Set aside

Make the shrimp stock:

In a large saucepan, combine the shrimp shells with the sugar snap trimmings, chopped leek, half of the chopped onion, and 1 cup of the wine. Add 2 quarts water, bring to a boil, and simmer uncovered for 30 minutes. Strain, pressing on the solids, and return the liquid to the pan, keeping the heat low. You should have about 6-1/2 cups of stock.

Risotto:

In a large, heavy saucepan or Dutch oven, heat half of the olive oil over medium high. Add the rice, the remaining onion, half of the lemon zest, half of the chile paste, all the garlic, and 1 tsp. salt. Cook, stirring, until the rice grains are thoroughly coated and very lightly toasted, 3 to 5 minutes. Add the remaining 1/2 cup wine. When the wine has evaporated, add 1-1/2 cups of the shrimp stock, stirring frequently and keeping the liquid at a simmer. When the stock is absorbed, add another 1-1/2 cups, stirring frequently. Continue stirring and adding stock in this manner until the rice is al dente, about 20 minutes (stir in the blanched sugar snaps at 15 minutes). When the risotto is done, set it aside.

Set a sauté pan over medium high heat; add the remaining 2 Tbs. oil. When the pan is hot, add the remaining chile paste. Sauté about 1 minute. Add the shrimp, season with salt and pepper, and sauté just until the shrimp turn pink, 2 to 3 minutes. Remove the pan from the heat and stir in half of the lemon juice. Loosen the risotto with some stock if needed and fold in half of the mint and the remaining lemon zest and juice. Adjust the seasonings, adding more lemon juice if you like. Divide the risotto among four plates, top with the shrimp and with the remaining mint. Serve immediately.

This recipe originally appeared in Fine Cooking # 51, p 64

Peas belong to the vegetable family known as legumes whose plants produce pods with enclosed seeds. Legumes are protein-rich, low fat, nutritional additions to almost any meal, and peas are certainly no exception. In fact only lima beans are a better vegetable source of protein than peas. To me, there is nothing better than fresh peas stripped from their pods, boiled quickly and then tossed with some sweet butter and salt; they are sweet, tender and delicious, and so very nutritious.

Snow peas and snap peas should have good color, lighter for snow peas, and darker for sugar snap peas. They should also exhibit a firm crispness. The ideal size for snow peas is about 3 inches long and about ¾ inch wide and they should be flat with a fairly shiny appearance. Sugar snap peas are a little smaller, perhaps 2½ to 3 inches in length. They should also have a plump, snug pod encasing the peas inside. Snow and sugar peas have a somewhat longer shelf life than green peas, up to three days when kept refrigerated unwashed, in plastic bags.

Sugar snap peas have strings, but whether or not they are removed is a personal choice or habit, not an obligation. The only thing that you may want to remove if the growers did not, is the calyx or cap at one end. Try boiling snap peas for about 3 minutes and refreshing them in ice water to set their bright color, and then use them in a stir-fry with other vegetables. They can also be cooked on their own with butter and herbs or put into cold preparations like pasta salads. You can also prepare peas by blanching them for no more than a minute in boiling water. Drain them and cool them promptly in cold water, and they are ready to be added to salads and pasta dishes.

Jamie Oliver's Roasted White Fish Wrapped in Bacon with Lemon Mayonnaise and Asparagus

My sister gave Paul this cookbook for Christmas. It is Jamie Oliver's attempt to help everyone learn to be a better cook. We were very happy with Jamie's last cookbook Jamie's Italy so we were excited to receive this one. The book is fairly well-written (once you get used to Jamie's hyper and casual style) with some great recipes.

Over the weekend Paul was flipping through the book looking for something to make for 'his' dinner (he cooks one night a week to give me a break). He stopped on page 222 and said 'I think I'd like to make that.' So make it, he did.

He found the recipe to be fairly easy to follow and I can attest to the fact that it tasted great! The flavour combinations of the fish with the lemon, rosemary, and salty bacon were wonderful. As Paul said 'this is a keeper'.

This recipe would work well with any robust white fish such as haddock (which we used), monkfish, whiting, or pollack. You can use bacon or pancetta. We went with the pancetta. We served this with rice.

Jamie Oliver's Roasted White Fish Wrapped in Bacon with Lemon Mayonnaise and Asparagus

4×200g/7oz white fish fillets, cut 2.5cm/1 inch thick, skinned and pinboned
2 sprigs fresh rosemary, leaves picked and very finely chopped
zest of 2 lemons
freshly ground black pepper
16 rashers of thinly sliced, smoked streaky bacon or pancetta
Olive oil
4 tablespoons mayonnaise
2 large bunches of asparagus

1. Preheat the oven to 200c/400f/gas 6.
2. Season the fillets with the rosemary, grated lemon zest, and freshly ground pepper
3. Lay 4 pieces of the bacon overlapping, put a fish fillet on top and wrap the rashers around it, repeat with the remaining bacon and fish.
4. Gently heat a ovenproof frying pan, add a splash of olive oil and lay the fish with the best looking side facing up.
5. Fry for a minute, then place in the oven for 10-12 minutes til the fish is cooked and the bacon is crisp and golden.
6. While the fish is cooking in the oven mix the mayo with the lemon juce and some freshly ground pepper.
7. Cook the asparagus to your preferred tenderness.
8. Serve with the mayo dizzled over the fish and asparagus.

Tilapia with Thai Coconut Curry Sauce

Since I've been watching my weight I've been paying far more attention to what I eat that I normally would. As a part of this we've been trying to eat more fish. This is a challenge for me; as a child we were raised on frozen fish sticks and when you trained to think of barely edible bits of fish discards enrobed in cardboard masquerading as batter as fish you don't want to branch out and try other things!

We have discovered that we enjoy Tilapia. It is a mild flavoured fish which takes on the flavours added during cooking. The fish's mild flavor allows the bold flavors in this brothy sauce to shine. Serve this dish with rice, which will absorb the sauce.

Another nice thing about this recipe is that it is quick. It actually took longer to cook the rice than it did the fish and sauce. This makes it a great weeknight meal.

This is not a traditional Thai curry - in particular the addition of curry powder is strange. I didn't use it, instead I added more curry paste. I also use green curry paste instead of the red because I had lots of the green paste on hand. The green paste is hotter than the red so it really knocked our socks off! We sprinkle the fish with extra cilantro - we really love the stuff - misguided cilantro haters could omit the garnish.

Tilapia with Thai Coconut Curry Sauce

1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)

CALORIES 506 (30% from fat); FAT 17.1g (sat 5.9g,mono 6g,poly 2.5g); PROTEIN 29g; CHOLESTEROL 82mg; CALCIUM 47mg; SODIUM 616mg; FIBER 3.1g; IRON 2.7mg; CARBOHYDRATE 56.6g

Cooking Light, SEPTEMBER 2002

Shrimp Fra Diavolo

a shameless self-promotion . . .

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Our photo is currently number 16 out of 464 photos.

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*smile*

---

Christmas is breaking out all around us. There are those who dive in; it is as if they flick a switch and suddenly the house is wearing festive garb. We do not fall into that camp. While we adore the festive season, we prefer to ease our way into it.

A few weeks back I put up some of the outside lights. Last week I clambered back out on the roof (and earned the wrath of Paul who didn't want me on the roof while he was out) and put the ones the falling ice had ripped off back in place. I took that opportunity put out the rest of the lights.

This weekend we decorated the outdoor urns with greenery. Today I wore my first Christmas tie (the Grinch) and Paul put the Christmas cat collars on the guys. that is enough for now! *smile*

I've been busy with baking. We have a bake sale at work and people have been asking me what I am bringing. Tonight I made 4-chocolate brownies, chocolate cookies, and David Lebovitz's Caramelized matzoh Crunch.

These are busy times. For dinner I wanted something quick and easy to prepare. This pasta dish from Cooking Light fit the bill! Italian for "brother devil," fra diavolo sauce is usually tomato-based and always spicy. Although not traditional, mushrooms offer an earthiness that balances the heat. For a truly fiery dish, increase the crushed red pepper to 3/4 teaspoon.

8 ounces uncooked spaghetti
1 tablespoon olive oil
4 cups sliced cremini mushrooms (about 10 ounces)
2 1/2 cups Basic Marinara
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound peeled and deveined medium shrimp
Parsley sprigs (optional)

Cook pasta according to package directions. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired.

Yield: 4 servings (serving size: 1 1/4 cups shrimp mixture and about 1 cup pasta)

CALORIES 439 (17% from fat); FAT 8.5g (sat 1.3g,mono 4.4g,poly 1.7g); PROTEIN 33.8g; CHOLESTEROL 172mg; CALCIUM 118mg; SODIUM 660mg; FIBER 5g; IRON 5.7mg; CARBOHYDRATE 56.5g

Cooking Light, OCTOBER 2007

Pecan-crusted Tilapia

a shameless self-promotion . . .

One of our photos from Italy has been entered in a photo contest.

Our photo is currently number 15 out of 463 photos.

You can vote by clicking here

Remember a 10 is good!

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*smile*

---

This was not the original plan for tonight. I had planned on making a broiled Tilapia with a tomato caper sauce. However apparently I was confused when I was making the shopping last last weekend. I did not have several key ingredients.

ARGH

This recipe is one of our favourites, Paul first made it a few years ago and it is quick and tasty.

The recipe was orginally from Cooking Light.

Enjoy!

1/2 cup dry breadcrumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 (6-ounce) tilapia or snapper fillets
1 tablespoon vegetable oil, divided
4 lemon wedges

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

Yield: 4 servings (serving size: 1 tilapia fillet)

CALORIES 302 (27% from fat); FAT 9.1g (sat 1.1g,mono 3.9g,poly 2.6g); PROTEIN 38.4g; CHOLESTEROL 64mg; CALCIUM 98mg; SODIUM 530mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 14.2g

Cooking Light, JANUARY 2003

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Roasted Butternut Squash Risotto with Cornmeal Encrusted Shrimp

a shameless self-promotion . . .

One of our photos from Italy has been entered in a photo contest.

Our photo is currently number 17 out of 429 photos.

You can vote by clicking here

Remember a 10 is good!

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*smile*

---

This is my entry for this week's Weekend Herb Blogging round up. The host for this weeks round up is Vanessa from 'What geeks eat . . .'. The blogging event was started by Kalyn from Kalyn's Kitchen.

WOW

Paul cooks one night a week and while he isn't a confident cook he tends to select recipes which are complex. This is a good example. The risotto is made with roasted butternut squash and fresh thyme. The shrimp is marinated, dredged in cormeal and fried. There were multiple steps and a fair bit of time involved. The taste - WOW!

Did I say that it was amazing?

Did I?

This recipe was orginally from the October 2007 Bon Appetit magazine. The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

Makes 6 first-course servings or 4 main-course servings

1 1 3/4- to 2-pound butternut squash

24 uncooked large shrimp (about 1 1/4 pounds), peeled, deveined
3 1/2 tablespoons extra-virgin olive oil, divided
3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped

1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

5 cups low-salt chicken broth
1 1/2 cups chopped onion
4 teaspoons finely chopped fresh thyme, divided
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine

Vegetable oil (for frying)

1/2 cup freshly grated P armesan cheese

Preheatoven to 400°F. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 1 1/2 cups puree (reserve remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place shrimp, 1 1/2 tablespoons olive oil, and 3 smashed garlic cloves in large resealable plastic bag; turn to coat. Chill 2 to 3 hours, turning bag occasionally.

Stir cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add shrimp; toss. Arrange in single layer on large plate.

Preheat oven to 200°F. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot. Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and cook until beginning to brown, stirring often, about 5 minutes. Add chopped garlic and 2 teaspoons thyme; stir 1 minute. Add rice and stir 1 minute. Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium. Add 1 cup hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 1 cup at a time and stirring frequently until rice is almost tender, about 15 minutes.

Meanwhile, add enough vegetable oil to heavy large skillet to reach depth of 1/4 inch. Heat oil over high heat. Working in 2 batches, fry shrimp until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to paper-towel-lined baking sheet and place in oven to keep warm.

Rewarm reserved 1 1/2 cups squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper.

Divide risotto among bowls. Top with shrimp and serve.

One of the defining features of this dish was the thyme - one of my favourite herbs.

Thyme (Thymus) Pronounced ˈtīm also ˈthīm (source - Merriam-Webster & Encyclopedia Britannica) is a genus of about 350 species of aromatic perennial herbaceous plants and sub-shrubs to 40 cm tall, in the family Lamiaceae and native to Europe, North Africa and Asia. A number of species have different chemotypes. The stems tend to be narrow or even wiry; the leaves are evergreen in most species, arranged in opposite pairs, oval, entire, and small, 4-20 mm long. The flowers are in dense terminal heads, with an uneven calyx, with the upper lip three-lobed, and the lower cleft; the corolla is tubular, 4-10 mm long, and white, pink or purple.

Thyme is sold both fresh and dried. The fresh form is more flavourful but also less convenient; storage life is rarely more than a week. While summer-seasonal, fresh thyme is often available year-round.

Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced ½ to 1" apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. If the recipe does not specify fresh or dried, assume that it means fresh.

Depending on how it is used in a dish, the whole sprig may be used (e.g. in a bouquet garni), or the leaves removed and the stems discarded. Usually when a recipe specifies 'bunch' or 'sprig' it means the whole form; when it specifies spoons it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.

Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Leaves are often chopped.

Thyme retains its flavour on drying better than many other herbs. Dried, and especially powdered thyme occupies less space than fresh, so less of it is required when substituted in a recipe. As a rule of thumb, use one third as much dried as fresh thyme - a little less if it is ground. Substitution is often more complicated than that because recipes can specify sprigs and sprigs can vary in yield of leaves. Assuming a 4" sprig (they are often somewhat longer), estimate that 6 sprigs will yield one tablespoon of leaves. The dried equivalent is 1:3, so substitute 1 teaspoon of dried or ¾ tsp of ground thyme for 6 small sprigs.

As with bay, thyme is slow to release its flavours so it is usually added early in the cooking process.

The essential oil of common thyme (Thymus vulgaris) is made up of 20-55% thymol. Thymol, an antiseptic, is the main active ingredient in Listerine mouthwash. Before the advent of modern antibiotics, it was used to medicate bandages. It has also been shown to be effective against the fungus that commonly infects toenails.

A tea made by infusing the herb in water can be used for cough and bronchitis.Medicinally thyme is used for respiratory infections in the form of a tincture, tisane, salve, syrup or by steam inhalation. Because it is antiseptic, thyme boiled in water and cooled is very effective against inflammation of the throat when gargled 3 times a day.The inflammation will normally disappear in 2 - 5 days. Other infections and wounds can be dripped with thyme that has been boiled in water and cooled.

In traditional Jamaican childbirth practice, thyme tea is given to the mother after delivery of the baby. Its oxytocin-like effect causes uterine contractions and more rapid delivery of the placenta but this was said by Sheila Kitzinger to cause an increased prevalence of retained placenta.

Spicy Peanut Noodles With Shrimp

Shameless self-promotion . . .

One of our photos from Italy has been entered in a photo contest. We are currently 19 out of 321 photos. You can vote by clicking here.

Remember a 10 is good!

*smile*

---

Tonight we felt like something with shrimp. I had noticed this recipe awhile ago and decided to give it a whirl as we had all of the ingredients handy.

I did modify the recipe a bit:

I often find that the recipes in cooking light aren't as 'saucy' (no comments from the peanut gallery please) as we like so I doubled the sauce.

We also prefer things with a bit more of a zip so we doubled the chili paste - warning - the heat develops as the sauce sits.

I also had some broccoli in the refrigerator which needed to be used up so I steamed some florets and added them to the vegetable mix.

Finally, because we love cilantro so much, we extra cilantro made its way into this dish.

When you're making it, if the sauce is too thick, thin it with a little water--it should be the consistency of unwhipped cream. This was a great choice for tonight - quick to put together and flavourful!


Peanut sauce:
1/3 cup creamy peanut butter
1/4 to 1/3 cup water
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 to 2 teaspoons chile paste with garlic
1/2 teaspoon sugar
1/2 teaspoon salt, divided

Shrimp:
1 pound medium shrimp, peeled and deveined
Cooking spray

Pasta:
4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
3 tablespoons chopped roasted peanuts
2 tablespoons cilantro leaves
4 lime wedges (optional)

To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt; stir with a whisk.

To prepare the shrimp, toss with 1/4 teaspoon salt. Sauté in nonstick skillet coat ed with cooking spray over medium-high heat for 3 minutes on each side or until done.

To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.

Yield: 4 servings (serving size: 1 1/2 cups pasta)

CALORIES 424 (28% from fat); FAT 13.2g (sat 2.6g,mono 5.6g,poly 3.8g); PROTEIN 25g; CHOLESTEROL 129mg; CALCIUM 66mg; SODIUM 765mg; FIBER 3.5g; IRON 3mg; CARBOHYDRATE 51.1g

Cooking Light, AUGUST 2003

Braised Halibut with Bacon and Mushrooms

Shameless self-promotion . . .

One of our photos from Italy has been entered in a photo contest. We are currently 24 out of 308 photos. You can vote by clicking here.

Remember a 10 is good!

*smile*

Paul wanted to cook fish last night. Lord knows why. You see, I don't much like fish. Shrimp, crab, scallops, lobster . . bring it on! Something that actually swims about . . . I don't think so. Perhaps it was the horrific childhood years of having to knock back charred Captain Highliner fish logs which did me in. I really don't know.

However, I had a conundrum. Paul wanted to cook, it was his night, he wanted fish, but I didn't. What to do, what to do . . . believe it or not but this control freak (I believe that the term used by you-know-whom was 'high maintenance') backed off and went off to the store where I shelled out $ 22 for two fresh halibut fillets. At that price I could have enjoyed a lovely bacon-wrapped fillet but I shall move on. 

The recipe he had selected was an odd on. The fish is braised and served with a mushroom and smoked bacon sauce. I am so used to fish served with citrus or some sort of fruit sauce/topping that i did a double take. Again, I moved on and Paul cooked up a treat. This is a 'keeper'.

Smoky bacon complements slightly sweet halibut. If you can't find fresh halibut, substitute snapper.

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 applewood-smoked bacon slices
1/3 cup chopped onion
1 tablespoon chopped fresh thyme
8 ounces sliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley

Cook rice according to package directions, omitting salt and fat. Drain and keep warm.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan.

Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley. Serve over rice.

4 servings (serving size: 1 halibut fillet, 6 tablespoons mushroom mixture, and 1/2 cup rice)

CALORIES 388 (26% from fat); FAT 11.1g (sat 2.7g,mono 5.2g,poly 2.1g); PROTEIN 43.1g; CHOLESTEROL 64mg; CALCIUM 103mg; SODIUM 617mg; FIBER 1.3g; IRON 3.2mg; CARBOHYDRATE 27.3g

Cooking Light, SEPTEMBER 2007