thyme

Vegetables, Snacks, Eggs

Morels On Toast With A Soft Boiled Egg

Morels On Toast With A Soft Boiled Egg | www.hungryinlove.com

Largely I consider it a boon that we live in an era where nearly all produce is available year round. I am a millennial after all. However there remain a few seasonal delicacies that aren't available on demand, and for that I'm grateful. It's an instant occasion when you have the chance to cook with an ingredient whose time is fleeting. Morels (or as I prefer, butter sponges) illustrate this little luxury best of all. They're delicate, earthy and have an affinity for butter, cream, and egg yolks. As it turns out we have a lot in common. In New England morels arrive in late April and stick around until early June. That's just enough time to enjoy them alongside gnochhi, stuffed in ravioli, and atop a pizza. Or for those times where instant gratification is in order, toast and an egg will do just fine.

Morels | www.hungryinlove.com
Bread | www.hungryinlove.com
Garlic Toast | www.hungryinlove.com
Morels on Toast | www.hungryinlove.com

Ingredients

  • A handful of fresh morel mushrooms, cleaned (Note the morels pictured are not sliced in half lengthwise. You should do this though.)
  • A knob of butter
  • 1 sprig thyme
  • Your favorite bread for toasting
  • 1 clove garlic
  • 1 egg per toast
  • Sea salt & pepper

Prep

  • Set a small saucepan of water to boil for your egg(s).
  • While you're waiting for the water to boil, prepare your toast. Toast each bread slice then rub with a split clove of garlic. Set aside.
  • When water is boiling lower egg(s) in and reduce to a simmer. Set a timer for 6 minutes. (Six minutes of cook time yields my desired consistency, like the egg you see in the top photo. For a runnier yolk shorten to five minutes or a firmer yolk seven. After seven you'll be approaching hard-boiled territory.)
  • While your egg is boiling, cook your morels. Melt butter with thyme leaves over medium heat in a small saute pan. Add morels and cook until softened, about 5-7 minutes. Season with salt and pepper.
  • When your timer goes off remove your egg(s) with a slotted spoon and run under cold water before removing from the shell.
  • Assemble your morels on your toast(s) and top with a split open egg.
  • Enjoy immediately.

Want new posts delivered hot + fresh to your inbox? Subscribe here.

Snacks, Vegetables, Cheese

A Holiday Mezze Spread

Mezze Spread | www.hungryinlove.com
Mezze Spread | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com

Who's getting ready to host a party? I'm off duty this year but if I was it'd look like this. I've had mezze on the brain since my birthday last month. My fam and I went to one of my most favorite places in Cambridge, Sofra Bakery + Cafe, and ordered about three quarters of the menu. If you live within walking, driving, or flying distance I recommend you make a date to get your tush over there. (Pro tip: bring friends who are down to share. You're going to want it all.) Turkish, Lebanese, and Greek flavors get friendly on the menu and the results are otherworldly. I have not strolled through a bazaar with a fork but I imagine it would taste like this cafe.

Of all the feasting to be done at Sofra, the mezze plate is what really makes my heart flutter. Mezze simply means a sampling of small dishes - cheeses, spreads, salads + vegetables. A brightly hued platter of contrasting textures and flavors paired with warm bread might be my favorite way to eat. It was high time I attempted to compose my own. The brilliant mind behind Sofra, Ana Sortun, has kindly shared many of her secrets in her cookbook, Spice. The beets + yogurt and whipped feta are both renditions of Ana's recipes though I've made slight modifications to mix up flavor profiles and make prep less time-intensive.

There is nothing particularly holiday-y about this spread, except that it lends itself very well to a party. Not only can you make everything ahead, you should. The flavors will become more vibrant overnight and then you can tackle your party day to-do list (take out of fridge, let come to room temperature) with feet up and a glass of wine in hand.

PS - I gave myself an early Christmas present this week and rolled out a new word mark for the site. What do you think? The font is called 'smitten' which is appropriate because I am!

Beets + Yogurt | www.hungryinlove.com
Olives with Thyme + Orange | www.hungryinlove.com
Fried Pine Nuts | www.hungryinlove.com
Whipped Feta | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com
Beets + Yogurt | www.hungryinlove.com

Beets + Yogurt

Ingredients

  • 1 lb. beets
  • 8 oz. strained yogurt (labneh, yogurt cheese, or full fat Greek yogurt)
  • 1 Tbs. lemon juice
  • 1 Tbs. mint, finely chopped
  • 1 tsp. honey
  • salt + pepper to taste
  • olive oil + nigella seeds for garnish

Prep

  • Boil beets until easily pierced with a fork; remove from water and allow to cool (cooking time will vary based on size of your beets)
  • When beets are cool enough to handle, massage skins off under running water and discard
  • Using a box grater, finely grate beetroot (This is messy! Set you grater atop wax paper or another surface to protect your table or countertop)
  • Mix grated beets with yogurt, lemon juice, mint, honey, salt + pepper until well blended
  • Cover and refrigerate for at least 2 hours before serving
  • Serve at room temperature garnished with a drizzle of olive oil + nigella seeds

 

Cumin Marinated Carrots

Ingredients

  • 1 lb. carrots, peeled and sliced into coins
  • 3 cloves garlic, peeled and roughly chopped
  • 1 tsp. maras pepper
  • 1 tsp. cumin seed
  • 1 tsp. kosher salt
  • 1/2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/2 cup olive oil

Prep

  • Bring a saucepan of salted water to a boil
  • Boil carrots until cooked through but not mushy (about 5-7 minutes)
  • While carrots are cooking use a mortar and pestle to mash garlic, maras, cumin, and salt into a paste
  • Drain carrots and place in bowl
  • Toss with garlic-spice paste, lemon juice, lemon zest, and olive oil until well coated
  • Cover bowl with plastic wrap and let marinate in refrigerator for at least 2 hours before serving
  • Serve at room temperature

 

Whipped Feta with Mint + Lemon

Ingredients

  • 8 oz. feta (ideally sheep's milk or goat's milk)
  • 2 Tbs. half + half (milk or cream may substitute)
  • 1 tsp. lemon zest
  • 2 Tbs. mint, finely chopped
  • 1-2 Tbs. pine nuts

Prep

  • In a food processor blend feta, half + half, lemon zest and mint on high speed until feta is smooth and fluffy (about 1 minute)
  • Transfer to a storage container and refrigerate before serving to all flavors to meld
  • When ready to serve fry pine nuts in a skillet with a glug of olive oil over medium high heat; stir constantly so as not to burn
  • Bring feta to room temperature and top with toasted pine nuts

 

Warm Olives with Orange + Thyme

Ingredients

  • 1 cup Kalamata olives
  • 6-8 strips orange zest
  • 1 Tbs. fresh thyme leaves
  • 1 Tbs. olive oil

Prep

  • Toss olives, orange zest, thyme, and olive oil in a bowl
  • When ready to serve preheat oven to 375
  • Transfer olives to an oven-safe dish and heat until warmed through, about 10 minutes

 

Za'tar Flatbread

Ingredients

  • Dough for 1 pizza
  • 2 Tbs. za'tar spice blend
  • 1/4 cup olive oil
  • 1/2 tsp. salt

Prep

  • Place a pizza stone in the oven + preheat oven to 500 degrees
  • Mix za'tar spice with olive oil and salt
  • Roll out pizza dough to desired thickness on a pizza board
  • Pierce dough all over with the tines of a fork
  • Brush olive oil + spice mixture all over dough right up to the edge of the flatbread
  • Transfer dough to pizza stone and bake 6-8 minutes (until edges are browned and dough is crisp)
  • Remove from oven and allow to cool
  • Cut into thin strips for dipping
  • Store leftover flatbread in a resealable plastic bag