Tag: thyme

Fondant Potatoes Recipe

Ingredients (2 servings):

  • 3-4 large potatoes
  • 2 tablespoons vegetable oil
  • salt and freshly ground black pepper to taste
  • 50 g butter
  • 2 sprigs thyme
  • 200 ml chicken or beef broth

         

Preparation method:

  1. Cut off ends of the potatoes, stand potatoes on end,
  2. Cut each potato in half crosswise into about 5 cm long.
  3. Peel potatoes from top to bottom using a knife to transform the potatoes into cylinder-like shapes.
  4. Put the potatoes into a bowl with cold water for a few minutes, then take them out and pat them dry with paper kitchen towels.
  5. Heat the oil in a heavy bottomed frying pan.
  6. Add the potato pieces on of their flat surfaces facing down, season them with salt and black pepper, and fry over medium-high heat until nicely browned.
  7. Flip the potatoes onto their other flat sides, season with salt and pepper again.
  8. Remove the oil from the pan, add the butter and thyme sprigs, and fry the same as their other sides.
  9. Transfer the potatoes to an ovenproof dish and add the stock.
  10. Place this dish into the oven preheated to 200 C and roast the potatoes half an hour until the potatoes are cooked in their insides.
  11. Serve the potatoes hot and spoon the melted butter from dish over them.

Roasted Sea Bass with Lemons and Radicchio – Recipe

Ingredients (1-2 servings):

  • 1 whole sea-bass
  • 1 radicchio
  • 1 lemon
  • a few sprigs of thyme
  • Salt and pepper to taste
  • 3-4 tablespoons olive oil

Preparation method:

  1. Clean and scale the fish, then pat dry with paper kitchen towels.
  2. Slice half of the lemon a d cut each slice in two.
  3. Season with plenty of salt and freshly ground black pepper both the inside and outside of the fish.
  4. Fill the fish will some lemon slices and thyme.
  5. Smear the bottom of an oven proof dish with olive oil. Place the lemon filled bass in it, surrounded by the remaining slices.
  6. Roast in the oven preheated 200 C to for about an hour.
    Meanwhile, prepare the radicchio:
  7. Quarter the radicchio into 4 wedges.
  8. Lay them in another ovenproof dish, sprinkle some olive oil and the juice of the remaining half lemon.
  9. Roast in the with the fish for half an hour.
  10. Serve the sea-bass with the radicchio quarters and some caramelized lemons from the oven.

Risotto with Duck Hearts and Radicchio

Ingredients (4 servings):

  • 400 g duck hearts
  • 1 head of small radicchio or half of a large one
  • 250 g (a cup) arborio rice
  • 50 ml extra virgin olive oil
  • 50 g butter
  • 50 g Parmesan cheese
  • salt and freshly ground black pepper
  • 1 teaspoon of dry thyme leaves
  • 1 bay leaf
  • 100 ml sweet white wine
  • 1-1.5 l chicken stock
  • 1 medium onion, I use a red onion

Preparation method:

  1. Cut each duck heart in two lengthwise
  2. Wash them under running water to remove the remaining blood clots.
  3. Chop the onion.
  4. Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.

  5. Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper
    and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
  6. Meanwhile, chop the radicchio.
  7. Heat up the stock and keep it hot while cooking the rice.
  8. Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
  9. Add some more olive oil and the arborio rice and fry for another minute or so.
  10. Add the wine and start cooking the rice, continuously stirring the pot’s content.
  11. When the wine is absorbed
    add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
    keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.
  12. Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.
  13. Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.