It’s Thyme for Marinated Mushrooms

4oz. white button or cremini mushrooms, brushed clean and sliced thin

Juice of 1 lemon (2-3 T)

¼ C extra virgin olive oil

1 T fresh thyme leaves, chopped (or 1 t dried)

1 clove garlic, minced

½ t sea salt – more to taste

Fresh chopped parsley, for garnish

Toss sliced mushrooms with remaining ingredients. Marinate 1 hour at room temperature or up to 3 hours in the refrigerator. The mushrooms can also be quartered, which is nice if you are using them for an appetizer platter (poke with a toothpick); if you choose to quarter the mushrooms, marinating time may be slightly longer. Serve chilled. Serves 2-3.

Note: mushrooms will be fine the following day although the texture will be softer, well-marinated and release a lot of juice.


Pear Gorgonzola Triangles

gorgonzola-pear-turnovers-inside

 

You can assemble these ahead of time and keep them in the freezer or refrigerator until you need them. Bake a few to serve with our Hungarian Mushroom Soup for a hearty and delicious pick-up lunch – make the soup ahead of time too. We baked them up for our holiday buffet at Brookside in December 2015. Adapted from the blog out of Vancouver called Baking Obsession.

1 # homemade puff pastry or good quality store-bought
2 large pears, peeled, cored, finely chopped
2 t lemon juice
1/3 C raw sugar
1/3 C dry cranberries
1/3 C finely chopped hazelnuts
3 oz Gorgonzola, crumbled
1 t finely chopped fresh thyme
1 egg beaten with 1 tbsp water for egg wash
Coarse raw sugar for sprinkling

Center the oven rack and preheat the oven to 375F. Line two large baking sheets with silicone mats or non-stick aluminum. In a small bowl, combine all filling ingredients. On a lightly floured surface, roll out half of the puff pastry (keep another half refrigerated) into a square about 11×11-inches. Trim the edges to get a perfect 10×10-inches square. Using a pizza wheel, make two vertical and two horizontal cuts through the equal intervals to get 9 smaller squares. Spoon about a tablespoon of filling in the center of each square, brush two edges with a little bit of egg wash and fold the pastry over to make a triangle. Press the edges well to seal. Transfer to the prepared baking sheet. Chill for about 20 minutes before baking. Meanwhile, work on the other half of puff pastry. Once chilled, brush the triangles with the egg wash being careful not to drip any excess onto the baking sheet (it will prevent proper rising), sprinkle with some coarse sugar, make small holes on the top of each turnover for steam to escape, and bake for about 25 minutes, until puffed and golden brown. Cool on a rack until warm and serve.


Marinated Tomatoes

cherriesWhen you grow cherry tomatoes, you get a bargain for the space you must a lot them. Yes, they are rambunctious and prone to wandering about.  But staying on top of the prodigious output of a cherry variety — a close descendant of the wild cherry native to the roadways, fields and forest edges of South America  — is a summer feat without the famine. This recipes does cherry tomatoes justice, taking full advantage of the characteristic sweetness inherent in the fruit while providing a colorful and flavor-packed condiment, which you can play with by adding hot peppers and/or sliced lemons. And of course, you can always sub out regular tomatoes, just cut them into smallish chunks.  Fill an attractive jar with the marinated tomatoes and make a gift of it.  If you keep yours in the refrigerator — recommended — you’ll have to bring the tomatoes to room temperature before using as the olive oil congeals with the cold to a butter-like consistency.  The original recipe comes from Southern Living. Adrienne demoed this at the US Botanic Garden in August 2015.

8 cups halved assorted grape tomatoes
1/8 C coarse salt
1 large shallot, sliced
4 garlic cloves, sliced
1½ C olive oil
14 fresh thyme sprigs
1/3 C white wine vinegar
1 C fresh basil, torn
½ t black pepper
Pinch of dried red pepper flakes

Put grape tomatoes in a large non-reactive bowl, sprinkle with the salt and toss gently with your hands; let stand 30 minutes. Meanwhile, sauté shallot and garlic in hot oil in a medium saucepan over medium heat until vegetables are translucent but not brown, about 3 minutes. Remove from heat, and stir in thyme. Cool completely. Toss together vinegar, next 3 ingredients, tomato mixture, and shallot mixture. Serve, or cover and refrigerate up to 4 weeks.  Serve over grilled fish, meat or vegetables; atop crackers and cheese; add to salads.


Lemony New Potatoes

fingerlingThis treatment of the new potatoes that will soon be showing up in farmer’s markets is full of do-aheads. Parboil your potatoes the day before you plan to serve them; the browning can be done a few hours ahead of time; assemble the rest of the ingredients and the last step of making the sauce will come together in less than five minutes. Ultimately, you can do the whole dish in advance and keep it warm in the oven or microwave it before serving. The recipe is adapted from Martha Stewart and was part of our March 2015 repertoire at Brookside and U.S. Botanic Garden.

1 # fingerling potatoes
1 T coarse salt
1 T olive oil
1 shallot, minced
1 garlic clove, minced
1/4 C chicken stock
2 T dry white wine
1 T fresh or 1 t dried thyme leaves
1 T butter, chilled
2 T fresh lemon juice
Salt & fresh ground pepper, to taste

Garnish
fresh thyme leaves or parsley
coarse salt

Cover potatoes with water in a pan. Add 1 T salt, and bring to a boil. Reduce heat, and simmer until barely tender, 5 minutes. Drain potatoes, cool, and halve lengthwise. Heat oil in a large skillet over medium heat. Add shallot and garlic, and cook until soft, about 2 minutes. Add potatoes, cut sides down, and cook until golden brown, about 10 minutes. Stir in stock and wine. Cook until liquid is reduced by a third, about 2 minutes. Remove from heat. Add thyme and butter, and stir until butter has melted. Stir in lemon juice, salt, and pepper. Garnish withm more thyme leaves or parsley and sprinkle judiciously with coarse salt.