Mudcat Café message #4010075 The Mudcat Café TM
Thread #165215   Message #4010075
Posted By: Charmion
23-Sep-19 - 03:51 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
If dried thyme is okay for all my Lebanese neighbours back in Ottawa, who seemed to eat it by the kilo, it's okay for me. Picking the leaves off the stems is a little too much like separating fly shit from pepper for my taste. I put dried thyme in cockaleekie stew -- actually, in most chicken dishes -- and on potroasts, rub it into steaks and spray it all over the place (with oregano) when I'm making lasagna or pizza. The fresh article is a fine thing in a bouquet garnie, with which one has a string to pull out the woody stem, but for ease of use and perfectly adequate flavour (in m'humble) I'm happy with the dried version. I keep it in a Mason jar with the lid tight shut and go through it quickly; maybe that makes a difference.

The climate of Ontario, even in balmy Stratford, is much too cold for bay and rosemary, so I have to settle for what I can find at the supermarket. I now have sage, tarragon and a patch of oregano in the garden, and next spring I'll find a spot where I can cultivate mint without risking a Mongol-style invasion of the rest of the property. As for parsley, that will go into the new bed behind our new patio, where I can pop out of the kitchen for it at the last minute.

Last night, I had a rather spectacular success with a leg of lamb in the barbecue, at low temperature with a smoker. I rubbed the outside liberally with garlic and thyme (yes, dried) and Montreal steak spice, and sprayed it lightly with olive oil before putting it in the barbie just as the first puffs of smoke were emerging. I let it be for almost two hours and took it out to rest when the meat thermometer said 140 degrees Fahrenheit -- just a bit pink.

The flavour was amazing.

We ate it with corn on the cob -- probably the last of the season, a salad of tomatoes and cucumbers, and a bottle of respectable Spanish red. There's lots left, and we'll be eating it all week.