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thyme

Strip Steak with Yogurt and Radishes

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Photo by Pattie Garrett

Recipe by Andy Baraghani, Bon Appetit, shared by My Saratoga Kitchen Table
Serves: 4

Ingredients
*Ingredients currently available at the farmers’ market
● 2 1-inch boneless New York Strip steaks*
● 2 Tablespoons olive oil*, plus more for drizzling
● Kosher salt
● 3 Tablespoon unsalted butter
● 4 sprigs thyme*
● 2 garlic cloves, crushed
● 6 cardamom pods, lightly crushed
● 1½ teaspoons finely grated lemon zest
● 1 teaspoon finely grated lemon zest
● 1 teaspoon plus 1 Tablespoon fresh lemon juice
● 1½ cup plain Greek yogurt*
● 8 ounces radishes*, cut into wedges and slices
● 1 cup parsley* leaves with tender stems

Instructions
1. Let steak sit at room temperature 20 minutes before cooking.
2. Heat a dry large skillet over medium-high. Rub steaks with 2 Tablespoons oil. Season generously with kosher salt. Cook, turning several times until lightly charred 6-8 minutes. Pour off excess oil from the skillet. Add butter, thyme, garlic, and cardamon, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
3. Mix lemon zest and 1 teaspoon lemon juice with yogurt in a small bowl, season generously with kosher salt.
4. Just before serving, toss radishes, parsley, and the remaining 1 Tablespoon lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
5. Swipe plate with seasoned yogurt and top with steak and radishes and sea salt.

Farmers’ Market Frittata

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iStock

Recipe provided by M&A Farm
Serves: 6
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 4 large eggs*
● 4 egg whites*
● 2 TBSP milk*
● ½ tsp salt, divided
● ¼ tsp pepper, divided
● 1 cup shiitake mushrooms*, sliced
● 1 cup asparagus*, chopped into pieces
● 1 cup bacon*, cooked and chopped
● ½ tsp chopped fresh thyme* leaves
● 1 TBSP chopped parsley* leaves (reserve some for garnish)
● ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

Instructions
1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
2. On the stove top, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring 1 more minute.
3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.

Swiss Chard and Kale Gratin

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Photo by Pattie Garrett

Recipe by Cook’s Illustrated, shared by My Saratoga Kitchen Table
Serves: 8 to 10

Ingredients
*Ingredients currently available at the farmers’ market
● 2 pounds Swiss chard*
● 1 pound curly kale*, stemmed and cut into 1 inch wide strips
● 2 garlic cloves*, peeled
● 3 cups rustic white bread*, cut into ¾ inch cubes
● 5 Tablespoons olive oil, divided
● 1 cup Parmesan cheese
● ¾ teaspoon table salt, divided
● ½ teaspoon pepper, divided
● 1 onion*, chopped coarse
● 1½ teaspoon minced fresh thyme*
● 1 cup heavy cream
● ⅛ teaspoon ground nutmeg

Instructions
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Stem chard, then cut stems into 2 inch lengths and set aside. Slice leaves into 1 inch wide strips. Bring 2 cups water to boil in Dutch oven over high heat. Add kale, cover and reduce heat to medium-high. Cook until kale is wilted about 5 minutes, stirring halfway through cooking. Add chard leaves, cover and continue to cook until chard is wilted, about 4 minutes longer, stirring halfway through cooking. Transfer to colander set in sink and let drain. Do not wash pot.
2. Pulse garlic in food processor until coarsely chopped, 5 to 7 pulses. Add bread and 3 Tablespoons oil and pulse until largest crumbs are smaller than ¼ inch, 8 to 10 pulses. Add Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon pepper and pulse to combine. Transfer to bowl.
3. Add onion and chard stems to now empty processor and process until finely chopped, scraping down sides of bowl as needed, 20 to 30 seconds. Transfer to now-empty pot. Add thyme, remaining 2 Tablespoons oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook over medium high heat, stirring occasionally, until moisture has evaporated and mixture is just beginning to brown, 8 to 10 minutes.
4. Using spatula, press gently on greens in colander to remove excess moisture. Transfer greens to pot with onion mixture. Add cream and nutmeg and stir to combine. Transfer mixture to 13 X 9 inch baking dish. Sprinkle bread crumb mixture evenly over surface. Bake until topping is golden brown and filling bubbles around edges 20 to 25 minutes. Let cool for 10 minutes before serving.

Marquette-Braised Beef Brisket

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Recipe by Frank Falcinelli and Frank Castronovo for Food & Wine
Active time: 45 mins
Total time: 4 hrs 30 mins
Yield: 6 servings

AdobeStock

Ingredients
*Ingredients available at the farmers’ market
● 2 1/2 pounds beef brisket*, fat trimmed to 1/4 inch
● 2 cups of Fossi Stone’s Marquette*
● 1 cup red wine vinegar
● 4 juniper berries, smashed
● 2 teaspoons white peppercorns
● 2 carrots*, finely diced
● 1 celery rib, finely diced
● 2 garlic cloves*, thinly sliced
● 4 large onions*, thinly sliced
● 1/4 cup canola oil
● Salt and freshly ground pepper
● 2 tart apples*, finely chopped, plus 1/2 tart apple, peeled and chopped, for garnish (optional)
● 1/2 cup raisins
● 1 bay leaf
● 1 teaspoon chopped thyme*
● 3/4 cup chicken stock or low-sodium broth

Instructions
● In a large resealable plastic bag, combine the beef brisket with the Marquette, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic, and 1 of the onions. Close the bag, pressing out any air, and refrigerate the brisket overnight or for up to 2 days.
● Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
● Return the brisket to the casserole and add the raisins, bay leaf, thyme, and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
● Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and a glass of Fossil Stone’s Marquette.

Make Ahead: The brisket can be refrigerated in the sauce, whole or sliced, for up to 2 days. Rewarm in the oven.

Fresh herbs bring flavor and beauty to food

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By Julia Howard

Burger’s Market Garden, photo by Pattie Garrett

At the farmers’ market, fragrant herb bouquets and pots spilling with over with leafy herb plants offer market-goers an abundance of culinary exploration. While common herbs do compliment specific foods, there are no rules for what to use them in. Fresh herbs may be mixed and matched to your liking.

Common herbs can be put into two categories: woody herbs such as thyme, rosemary, and sage, and soft herbs such as basil, parsley, and cilantro. Woody herbs can be added earlier in the cooking process while soft herbs are commonly added towards the end of the cooking process or as a garnish.

Herbs can be easily stored upright in a jar of water or between a damp paper towel in an airtight container in the refrigerator.

Here are just some of the common herbs available on Wednesdays and Saturdays at the farmers’ market.

Basil, photo by Pattie Garrett

Basil is recognized by its glossy, pointed leaves and sweet-savory flavor. Basil pairs well with tomatoes, strawberries, mozzarella, beef, and shrimp.

Cilantro is a delicate citrusy herb most commonly used fresh at the end of cooking. Cilantro is popular in Asian, Indian, Middle Eastern, and Mexican cuisines.

Mint has a subtly sweet and peppery flavor, and it is used for a variety of culinary and medicinal purposes. Its powerful flavor compliments lamb, feta, mojitos, and even chocolate.

Dill is a delicate and feathery herb with slender stems. Dill pairs with salmon, cucumber, and potatoes, and is commonly used in pickling mixtures, dressings, and egg dishes.

Chives have a subtly oniony flavor with hints of garlic. Recognizable by its grass-like leaves and vibrant green color, chives make the perfect garnish for dishes with eggs or potatoes.

Thyme has small, pale green leaves and pungent aroma that pairs well with hearty meat like pork and chicken. Thyme holds up well to heat and can be used during the cooking process.

Parsley, photo by Pattie Garrett

Parsley is a mild bitter herb that many use as a garnish for food, but it helps dishes like stews achieve a more balanced flavor. As an added benefit, parsley can aid in digestion.

Oregano is a sweet, slightly peppery member of the mint family. This herb is commonly used in dishes like tomato sauce, yogurt sauce, and kebabs, and is a staple in Italian and Greek cuisine.

Rosemary has been prized for its sturdy, aromatic sprigs and oil for centuries. Its needle-like leaves can be used for roasted vegetables, goat cheese, and even flavorful bundt cakes.

Sage is known for its fuzzy leaves and savory flavor with a peppery bite. Fresh sage leaves are commonly used in sausage and gnocchi. Sage can be cooked or fried as a garnish for squash.

 

This week’s recipe: Green Herb Yogurt Dip

Roast Chicken

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Adapted from the recipe by Ina Garten, shared by My Saratoga Kitchen Table
Makes 8 servings

Photo by Pattie Garrett

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 1 (5 to 6 pound) roasting chicken*
● Kosher salt
● Freshly ground black pepper
● 1 large bunch fresh thyme*
● 1 lemon, halved
● 1 head garlic*, cut in half crosswise
● 2 tablespoons (1/4 stick) butter*, melted

Instructions
1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken.
3. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
4. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.