Shrimp & Asparagus Pasta in a Clam Sauce

For some reason I have an aversion to reading recipes.  After I find a recipe that I want to make, I don't usually refer back to the recipe.  If I forget something or add something different, it's something I like or what I think would be best  One of my favorite pasta recipes I found by Michael White turned into this new version of pasta that I modified.  The pasta is light because I make my own and as you can see from the picture below, there is probably more shrimp than pasts!  Did I mention that it was delicious?

Ingredients;
1 Tbsp olive oil
2 Shallots, minced
3 garlic cloves, minced
6 medium size mushrooms, sliced
1/2 lb asparagus, trimmed and cut into 11/2-2 inch pieces
3/4lb fresh shrimp
1 8 oz bottle of clam juice
1 tsp red pepper flakes
salt and pepper to taste
1/4 c freshly grated Parmesan Romano cheese
2 Tbsp of Basil plus more to garnish on top

Pasta - refer to the recipe from my previous post

Peel and the shrimp and be sure to remove the veins in the back and center of the shrimp.  This is the part that takes the longest.  They also sell the peeled shrimp at the seafood counter, if you want to make life easier. 

Chop your shallots, garlic, mushrooms and asparagus and set aside.  At this point you should have your water boiling for the pasta.  If you made homemade pasta, it will only take about 3-4 minutes to boil.  If you are using pasta from the box, follow the instructions on the box to cook the pasta.

In a large pan, add a tablespoon olive oil and heat to medium high heat.  Once the pan and oil is hot, add the shallots are garlic.  Saute until opaque, about 4 minutes.

Add the mushrooms, and saute until the mushrooms are soft, about 4-5 minutes.  Drop your pasta in your boiling water.

Clear the center of the pan and add the shrimp, sprinkling with salt, pepper and red pepper flakes.

Once the shrimp look white on both sides, about 5 minutes, add the clam juice and asparagus and simmer for a few minutes, about another 4-5 minutes.  Do not simmer for too long or you will overcook the shrimp and them it will be chewy.  During this set, you should also strain your pasta and throw it back in the pot that you boiled it in.

Once you have finished simmering the shrimps, pour the sauce and shrimp into the pot with the pasta.  Add the basil and the cheese, stir and be sure that the pasta is coated.

Divide into bowls and serve..

Thyme 2 taste...

This can serve up to 4 people.

TIP:  If you do not like mushrooms or asparagus, try some other vegetable that you like and switch up the recipe :)

Fried Zucchini Slices

If you are having friends over for dinner or just spending some time in the kitchen cooking something delicious, you sometimes need a snack because you can't wait for dinner.  Zucchinis are not the tastiest vegetable to eat, but they are delicious fried and even more delicious fried, sprinkled with Parmesan cheese!  Getting kids to eat their veggies is tough, so here is a solution.  It is a quick, easy starter or a snack and it's pretty healthy! ;)

Ingredients;
1 Zucchini, thinly sliced
1/4 c flour
2 eggs, beaten
4 Tbsp milk
1 c bread crumbs (Italian or plain)
 1/2 c grape seed oil
salt and pepper
Parmesan cheese, optional

Slice the zucchini into thin slices, about 1/8th of an inch.

Sprinkle the flour on a plate, add salt and pepper to the flour, on a separate plate, measure out the breadcrumbs and sprinkle on the plate.  Beat an eggs in a separate bowl and add the milk.

Take a slice of zucchini, coat in flour, then egg mixture and then in breadcrumbs.

In a large pan, add oil and turn on high heat.  Let the oil get hot and then turn down to medium high.  Add the slices of zucchini to the pan of hot oil.  Fry on each side for a few minutes, until golden brown.

Once the slices are golden brown, set onto a plate with paper towels.

Sprinkle immediately with some salt or you can sprinkle with Parmesan cheese!
Thyme 2 taste...

TIP: You can also dip the slices in ranch dressing, if you would like a dipping sauce.

Apricot & Blueberry Galette

I'm better at cooking than I am baking but I constantly receive requests for an easy dessert, something that is quick but tasty.  I'm a huge fan of a fruit Galette or tart.  I found a great recipe on Epicurious a few weeks ago and tried it out.  Other than the few changes I made before I even started, it was perfect.

Ingredients;
1 sheet from a 17 1/4-ounce package frozen puff pastry sheets
1/4 c sliced almonds
1/4 c confectioner sugar
4-5 Apricots
handful of blueberries
1 Tbsp of granulated sugar
3 Tbsp apricot preserves

Preheat the oven to 425 degrees.  Line a pan with parchment paper, lay the pastry sheet into the pan.  You can either trim the pastry dough, or leave it as is.

Pulse the almonds in a food processor until they are ground, remove from the food processor and mix with the confectioner sugar.

Sprinkle the almond and sugar mix over the puff pastry.

Pit the apricots and slice into 1/8" slices.  Lay the apricots over the almond mixture and arrange the blueberries along the apricots.

Sprinkle with the sugar and then coat with a thin coat of apricot preserves.

Bake about 30 minutes on the middle rack in the oven.

Thyme 2 taste...

TIP: This must be served with ice cream :)
If you do not have apricots, you may substitute for whatever fruit you have.  You can use peaches, pears and apples, blueberries, etc.

Credit (with modifications): Gourmet June 1999

Fresh Corn and Tomato Salad with Basil

The best thing about summer is the abundance of fresh corn.  Last year I found a recipe online, tweaked it a little bit and now it is my go to for a refreshing summer salad and it goes with almost anything.  Oh, did I mention that it is super easy and quick?!

Ingredients;
1 shallot, minced
2 medium tomatoes, chopped into cubes
3 ears of corn
8 large basil leaves, julienned
3 Tbsp Olive oil
1 Tbsp lime juice
salt and pepper to taste

Bring water to a boil in a large pan, about half full.  Once the water is boiling, drop the corn in the pan and add a cover.  Boil 3 minutes on each side, with a total time of 6 minutes.

Remove the corn from the water and set aside to cool.  In the meantime, chop the shallot, tomato and basil.

After the corn has cooled for a few minutes, cut the corn off the cob.  The easiest way to do this is lean the tip of the cob against the cutting board and run your knife down each side, trimming the kernels off the cob.

 Add all the ingredients into a medium bowl, mix and serve.... Thyme 2 Taste..

Serves 4

TIP:  If you do not have shallots, you can use red onion.  I don't always have a lime handy either, so sometimes I leave out the lime.  Try making your own version.  Enjoy!

Grilled Artichokes with Remoulade

Every time I go to Houston's, I always keep my fingers crossed that they have grilled artichokes.  After missing the artichokes a few times, I decided since the artichokes looked pretty good at the grocery store, why not just try to make them myself?  The hardest part about re-making something is if it comes with a dipping sauce.  I did some research online and found a few recipes for the sauce, so here is how I made them.

Ingredients;
Sauce (Remoulade)
1/2 C mayonnaise
1 Tbsp relish
1 garlic clove, minced
1 tsp lemon juice
4 drops Worcestershire sauce
1/2 tsp dijon mustard
1 tsp fresh chives
1 green onion, sliced using only the green part
1 sprig of thyme
1/2 tsp capers (optional)
salt and pepper to taste

Artichokes:
2 artichokes
2 tsp lemon juice
1/4 c olive oil
1 tsp salt
1/2 tsp pepper
3 cloves minced garlic

I made the sauce first so you can let it sit in the fridge and let the flavors incorporate into the sauce.  For the sauce, add the first 9 ingredients in a small bowl.

Stir all the ingredients together, cover the bowl and store in the fridge.

 For the artichokes, trim the tips of the artichokes using scissors.  Also trim the top of the artichoke.

Cut the artichoke in half, and cut out the fuzzies.... squeeze lemon onto the artichokes so they do not turn brown.  One you have cleaned out the artichokes, place them into a bowl of water with some lemon juice in the water (to prevent them from going brown) while you clean the other artichoke.

Once you have cleaned the artichokes, bring a big pot of water to boil.  Drop the artichokes into the boiling water.

Cover the pot and allow the artichokes to boil for about 15-20 minutes.  If you have smaller artichokes, you should boil them for about 15 minutes.  While the artichokes are boiling, mix the olive oil, lemon juice, garlic, salt and pepper in a small bowl. 
Drain the boiling water and set the artichokes face up on the plate.  Brush the artichokes with the oil mixture.

Place the artichokes face down on the grill.  Flip after 5-6 minutes, charring the outside tips, slightly.  Leave on the grill another 5 minutes, brushing with the olive oil mixture, keeping the artichokes covered in the oil, making sure they do not dry out.

Serve with the dipping sauce, immediately..... thyme to taste!

Crab Cakes with Mango Salsa

After making the fish tacos this weekend, I had some leftover mango salsa.  I remembered that I bought some crab meat the other day, so I immediately thought of crab cakes with the mango salsa.  A nice, light dinner that is perfect for the summer time or great as an appetizer.  I also love accompanying a filet steak with a crab cake and do a play on a surf and turf.  Either way, let's get started!

 Ingredients;
1 pound crab meat
4 scallions, minced (green part only)
1 Tbsp chives
1 Tbsp thyme
2 tsp Old Bay Seasoning
2-3 Tbsp breadcrumbs
1/4 c mayonaise
1 egg, beaten

Salsa;
Check out my recipe in my previous post,  here

In a medium size bowl, add all the ingredients above.  Gently fold in the ingredients, adding more breadcrumbs if needed.  You do not want to add too many breadcrumbs, as it will make it dry.

Mold the crab cakes, into small cakes (depending on the size you would like them).  You can use a circular cookie cutter as a mold, if needed.

Drudge the cakes lightly in flour.

Add a tablespoon or 2 of olive oil to a large frying pan, on medium high heat.  You want to get a good sear on the outside of the crab cake, so medium high heat at first is good, then turn down the heat (to medium) to allow the cake to cook through.

Depending on the size of your crab cake, cook about 5-7 minutes on each side or until the cake is a nice golden brown.

Once you remove your crab cake, you can serve as you wish... I have 2 examples of how they can be served below... thyme 2 taste!

1lb of crab meat makes about 8 medium size crab cakes.