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| YUM |
Any one who walked into my house right now would think I am busy cooking up a storm, but I am not.
I have been slowly working on getting the gardens cleaned up and bedded down for the winter. Today I cut a bunch of rosemary, some sage, the parsley, and some thyme. Yeah, I dug out some old Simon and Garfunkel to listen to as I went about drying these herbs.
I don't use a whole lot of sage, but it does make an attractive plant in the herb garden. I tend to use it mostly to garnish a platter--like for the roast chicken I served the other day.
I prefer rosemary and parsley when fresh, but it is nice to have a bit on hand in the spice drawer just in case. You never know when a spice emergency will occur.
Now, thyme is my favorite. I have two huge clumps of it and I use it all the time...er, a lot. I filled a colander with cut thyme, washed it and started picking through it to spread sprigs on paper towels before drying it in the microwave (so much faster and cleaner than hanging in the attic!). Thyme is a bit harder to handle than the other herbs. It grows in a tangle. It's hard to scrape off the little leaves without getting stems mixed in, but it is worth the effort to have some available for any kind of vegetable. My favorite is carrots and onions with honey and thyme glaze.
Boil a pound of carrots and some chopped sweet onion til crisp-tender. Drain. Add 3-4 tablespoons of butter, a pinch of brown sugar, 3 tablespoons of honey, 2 tablespoons of orange juice and a teaspoon of dried thyme. Cook, uncovered, until glazed (about three minutes).
I have been slowly working on getting the gardens cleaned up and bedded down for the winter. Today I cut a bunch of rosemary, some sage, the parsley, and some thyme. Yeah, I dug out some old Simon and Garfunkel to listen to as I went about drying these herbs.
I don't use a whole lot of sage, but it does make an attractive plant in the herb garden. I tend to use it mostly to garnish a platter--like for the roast chicken I served the other day.
I prefer rosemary and parsley when fresh, but it is nice to have a bit on hand in the spice drawer just in case. You never know when a spice emergency will occur.
Now, thyme is my favorite. I have two huge clumps of it and I use it all the time...er, a lot. I filled a colander with cut thyme, washed it and started picking through it to spread sprigs on paper towels before drying it in the microwave (so much faster and cleaner than hanging in the attic!). Thyme is a bit harder to handle than the other herbs. It grows in a tangle. It's hard to scrape off the little leaves without getting stems mixed in, but it is worth the effort to have some available for any kind of vegetable. My favorite is carrots and onions with honey and thyme glaze.
Boil a pound of carrots and some chopped sweet onion til crisp-tender. Drain. Add 3-4 tablespoons of butter, a pinch of brown sugar, 3 tablespoons of honey, 2 tablespoons of orange juice and a teaspoon of dried thyme. Cook, uncovered, until glazed (about three minutes).
I never knew you could dry herbs in the microwave. I only grew parsley, basil and chives. Last year I grew sage. A little sage goes a long way. I use it in my stuffing, and have enough for this year too. I ran short of basil, I guess I like it more than I thought I would. Happy cooking.
ReplyDeleteYum. I will try this. My thyme froze before I got it harvested. I hope it comes back next year. I've not grown it before.
ReplyDeleteThose carrots sound really good!m
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ReplyDeleteNow that sounds like carrots I would really like. I will try that, thanks.
ReplyDeleteNever tried herbs in the microwave. Might give it a try.
Been trying to figure out how to make carrots taste different. I will certainly try your recipe. I usually cook them in butter and brown sugar. Not very healthy but tasty.
ReplyDeleteThere are instructions abut drying herbs in the microwave online. I have had good luck with the microwave.
ReplyDeleteI love carrots in any form. Maybe I was a rabbit in a former life?
Sally, my thyme comes back and then some every year and we have cold winters here.
Frances, welcome.
THANKS to all for stopping by.
I always enjoy your blog so I've awarded you a blog button. You'll find it at my blog site, www.learningtowalkalone.blogspot.com. Click on the link, Tell Me About Yourself.
ReplyDeleteBlessings,
Sandy Keith
I just keep a pot of thyme on the kitchen window ledge all year round , because I use it a lot .
ReplyDeleteIt's perfect with carrots , isn't it ?
And suffing a big sprig of thyme with a fat garlic clove or two , a bay leaf and chunk of onion into the cavity of the chicken before you roast it works wonders on even a supermarket chicken !
I often made these for my kids with maple syrup instead of honey.
ReplyDeleteSounds delicious! I like to cover a good steak in fresh-ground pepper and rosemary and pan-sear it.
ReplyDelete