I'm so glad you said that, because picking-- Picking thyme 's horrible. Thyme is maybe my least favorite kitchen task of all time.Every time anybody wants to help me cook, that's what they get to do.
So the fresh thyme is going to go in there, and then I'm going to slather them with a lot of olive oil. The thyme 's really just going to flavor it out, so I want to beat it up as I'm sticking it in there. I'm looking over at these, and they're not burning, they're doing what they're supposed to be doing.
Angelica, maybe chervil, those are probably the most common ones that I use a lot. Arctic thyme obviously, really, really delicious, especially when it's in bloom. But it's like, then we take the trees, we go for birch trees, pine trees and et cetera.
And then, we want to season those greens, just with a little garlic and olive oil and thyme and rosemary. So garlic cooks really fast.
I like to put a little bit of scotch in mine, just because it makes it so much better, and lots of thyme , lots of garlic. It's basically just equal parts sugar and salt to water.
So, if we dropped off a case of beer, we actually lost probably--I think I calculated it once, but only once because it was too painful to do again--we were losing about five bucks Audience: Thyme . Greg Koch: thyme .
And I'm just going to put in some fresh thyme . I prefer fresh thyme and all the fresh herbs in this recipe, but as long as you have the other herbs that we're going to use fresh and you want to use dried thyme here, that's fine too.
Hasn't been cold here yet. And my thyme will last most of the winter, if not all of the winter here. Yeah. Well, we have realized that a lot of people now have gardens and windowsill gardens, so that's wonderful.
Like Emeril. And then here you go. We've got some thyme and parsley. How much, just a little bit?
OK. And what else? We'll put some thyme . And with thyme , don't worry if you get little baby stems in there, because it doesn't really matter.
We'll put some thyme . And with thyme , don't worry if you get little baby stems in there, because it doesn't really matter. I'm so glad you said that, because picking-- Picking thyme 's horrible.
--moisture. So we don't need to do that, but the potato and the onion. I also add thyme and rosemary a little bit. And we're going to serve it today with preserved lemon yogurt and micro-cilantro.
slathered with just a little bit of olive oil, and some salt and pepper, fresh thyme , and garlic. This is thyme , right? You bought the shaky thing of thyme six years ago, you should throw it away.
So it just helps to get a solid reference point. So the fresh thyme is going to go in there, and then I'm going to slather them with a lot of olive oil. The thyme 's really just going to flavor it out, so I want to beat it up as I'm sticking it in there.
Sometimes when you toast the nuts, they get a little bit dirty. Is there thyme in this?
Make it happen. And he's just like, oh, OK. How about a little thyme cream and burnt milk? And I was like, yeah, sounds great.
Yeah. Few sprigs of thyme , covered it with water after we washed it. And we brought it up to a simmer, and we just simmer the chicken for about 45 minutes until the chicken was-- and what we have is we
And we're also going to put in some fresh thyme and a little bit of fresh oregano. Why fresh thyme and oregano? Because we're having some potatoes.
What other items do you-- what do you like? You also get gorgeous thyme with its little flowers, which goes really nicely with-- any questions so far?
This is thyme , right? You bought the shaky thing of thyme six years ago, you should throw it away. Herbs are leafy green things, spices are barks and seeds.
I like to add some rosemary and thyme , I add to mine, to make it a little more exciting.
And the traditional way of making a Hollandaise, you make it with tarragon. You don't need to chop the thyme .
And again, what I'm doing today is very Mediterranean. So the seasonings I'm using are thyme and rosemary. And just soften those shallots.
What other items do you-- what do you like? So I threw in a little whole thyme sprigs.
I'm gonna put a little thyme branch in there. Thyme . You can add, you know, this is, cooking is one of those things. Feel free to add. In this book, just 'cause the recipes are
Then you add maybe your fresh or dried thyme .
So at this stage, we've got these little softened, a little brown. And I'm just going to put in some fresh thyme . I prefer fresh thyme and all the fresh herbs in this recipe, but as long as you have the other herbs that we're
I prefer fresh thyme and all the fresh herbs in this recipe, but as long as you have the other herbs that we're going to use fresh and you want to use dried thyme here, that's fine too. And then just salt and pepper.
It's spring onions, thyme , fresh thyme , pimento, scotch bonnets-- All purpose seasoning.
I have another one with asparagus and mushroom and thyme and goat cheese covered in a pine nut mole sauce.
Smells fresh. Add thyme , marjoram.
The fresh butter, even though it makes it crispy, it keeps it nice and moist. And we're also going to put in some fresh thyme and a little bit of fresh oregano. Why fresh thyme and oregano?
And the traditional way of making a Hollandaise, you make it with tarragon. And then you want to take a little bit of fresh thyme .
So for now, I have some salt I'm going to add to it. Do you want to do the pepper, the thyme , and parsley? A little bam. Yeah.
Sometimes when you toast the nuts, they get a little bit dirty. Yeah, a little bit of thyme .
It only has four ingredients-- eucalyptus, thyme , menthol.
What other items do you-- what do you like? So when you have a woody herb, like thyme or rosemary, just
stock. And some bay leaf and thyme . Some chestnuts. OK?
OK? There's also bay leaf and thyme that actually goes in here when you add the stock. I left that out. Excuse me.
But going in with a little bit of onion and garlic, a little bit of thyme , and just a splash more olive oil.
But it is literally just sauteeing onions in a little bit of olive oil and butter and then adding oregano and thyme
That sounds amazing. Oh, yeah, it does. And then I have Parmesan, and it's mixed with some fresh thyme that I got just in my garden. Hasn't been cold here yet.
I got a little black pepper, a little dried thyme , right in, go with the black pepper.
And with thyme , don't worry if you get little baby stems in there, because it doesn't really matter. I'm so glad you said that, because picking-- Picking thyme 's horrible. Thyme is maybe my least favorite kitchen task of all time.
And that's the first chapter of the book. One is just a very simple wilted greens that are then seasoned with garlic, thyme , and rosemary. And I'm going to use those in a frittata.
So wine and mushrooms love each other. They're just great. And I forgot to add the thyme and the rosemary, which I should have added with the mushrooms, but it doesn't matter. Do you have a way of judging if all the alcohol has evaporated ?
What other items do you-- what do you like? It's really delicious. Do you ever wash rosemary and thyme ?
Half a garlic head cut in half, little bit of thyme , salt and pepper on the outside and that is it.
So at this point, I would typically put in garlic, onion, thyme .
maybe a little bit of sage because it's very strong, basil, marjoram, chervil, thyme --