LOCAL THYME RECIPES SKIN

I actually used a puff pastry crust and it was divine. This is excellent as a light supper or luncheon dish. I used just one egg and had no problem with it being runny-note, recipe instructs you to drain any excess juice once the filling is cool and before you add the egg and cream. This was really good and a snap to make! You do have to adjust the quantities somewhat: for a 10' pie, I used 2-1/2 very large Vidalias and 8 slices of center-cut bacon-and *lots* of thyme. Fill the pastry crust with the onion mixture and bake until golden brown and the filling is set, about 35 minutes. Reduce the oven temperature to 350 degrees. Remove the paper and weights and bake another 15 to 20 minutes to brown the bottom. Bake 20 to 25 minutes, or until lightly browned. Refrigerate another 10 minutes, then line the pastry with parchment paper and fill with pie weights. Line the pan(s) with the pastry and form even edges. To assemble, roll the reserved dough to 1/4 inch thickness. When cooled, drain off any excess pan juices and stir in the egg and cream. Remove the onion mixture from the heat and spoon into a shallow pan refrigerate to cool. Reduce the heat to medium-low and add the honey and reserved chopped bacon. Cook until the wine has cooked down to a glaze, about 3 minutes. Do not let the onions brown! Step 3Īdd the wine and increase the heat to medium-high. Cook over medium heat until the onions have softened, stirring frequently, about 15 minutes.

Reserve 2 tablespoons of the bacon fat (discarding the rest or using for another purpose) in the pan and reduce the heat to medium. Remove the bacon to drain on paper towels to cool, chopping coarsely once cool enough to handle. Add the bacon in a single layer and cook, turning as needed, until the bacon is crispy and the fat has been rendered.

Heat a large sauté pan over medium-high heat. Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart. Wrap with plastic wrap and refrigerate for 30 minutes (or up to three days) to rest. Turn the pastry out onto a lightly floured surface and quickly form the dough into a 1-inch-thick disk. Add just enough water for the dough to form a loose ball. The amount needed will depend on the moisture content of the flour. Gradually, drizzle in the ice water while pulsing. Nutritional information is estimated.To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a plastic blade until the butter is about the size of small peas-about ten pulses. The chicken can be made ahead and warmed in a 350F/176C for 10 minutes.

To Make Ahead: The aromatic smear can be made a few hours ahead (or longer if you don’t mind the green colors turning dull).

Flip over and roast for another 20 minutes or until instant thermometer reads 160F/71C.

LOCAL THYME RECIPES SKIN

To roast chicken (instead of grilling): Place chicken, skin side down on pan.Before grilling or roasting, wipe off (and discard) the herbs as they tend to burn. Remove from fridge an hour before cooking to bring to room temperature. To marinate chicken ahead of cooking (optional): you will have to double the herb sauce and use half to marinate the chicken for 4-6 hours or overnight.Lightly season and continue with the recipe. Brine for 4 hours for a flattened chicken or overnight for a whole chicken. To brine chicken (optional): place chicken in a container or ziploc bag filled with 4 cups (1 liter) water, 4 tablespoons kosher salt, 1 tablespoon sugar, 1-2 cloves garlic cut in half, 8-10 peppercorns and a sprig or two of rosemary or thyme.If you don’t have all fresh herbs, use some dried (about 1 teaspoon dried = 1 tablespoon fresh) Herbs that go well with chicken: any combination of fresh basil, thyme, rosemary, oregano, parsley, cilantro, tarragon, dill, chives.Turn chicken over and press down hard to flatten. To spatchcock or flatten chicken: Cut out the backbone by using kitchen scissors to cut down both sides of the back bone.Chicken options: instead of a spatchcock chicken, use bone-in chicken pieces or skinless boneless chicken breasts or thighs.

Local thyme recipes