Monthly Archives: April 2015

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Cauliflower Hummus

Is Cauliflower  a misunderstood and underappreciated vegetable? You bet!  It’s often regarded as a peasant vegetable, not elegant or full of flavor, and that’s just wrong!  Cauliflower has many wonderful uses – not the least of which is this awesome low carb, paleo friendly, healthy “hummus”. It also happens to taste great!

I  love all things hummus but once in a while I find myself looking for something just a little bit healthier (not that hummus isn’t good for you), something with just a few more veggies and less carbs.  This is it!  Healthy and fantastic.

In this recipe the cauliflower is grated then cooked in the microwave with a bit of water.  This can take anywhere from 8 to 15 minutes depending on the microwave.  Its very important to cook  completely or it will be impossible to get the smoothness you will want.

Cauliflower Hummus

Ingredients

1 head of cauliflower

1/8th cup of water

1/2 teaspoon chopped garlic

2 ounces of tahini (Lebanese)

1.5 ounces lemon juice

3/4 teaspoon kosher salt

1.  Separate the head of cauliflower into flowerets that are a good size to grate.  Grate the cauliflower and put into a microwave save container.

2,  Add the water to the cauliflower and microwave on high for five minutes.  Cover and microwave at lest 3 more minutes (but up to 10 minutes depending on the microwave).  The important thing is its complete cooked.

3.  When the cauliflower is completely cooked put all remaining ingredients, including the cauliflower into a food processor and puree very well.  This could take 5 to 8 minutes.  Scrape down every minute or so with a rubber spatula.  This needs to be very smooth!

4.  Chill and serve with a drizzle of avocado oil or extra virgin olive oil.

Enjoy and be healthy!

Thyme for a snack,

Jason IMG_2864 IMG_2849 IMG_2852 IMG_2859

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Quick, Easy and Delicious Hummus

Greetings all. I was recently enjoying a glass of wine (bottle actually) reflecting on things, life and hummus. Thinking of the old times when I lived in Dearborn, Michigan. Some if the best hummus in the world was a 5 minute drive away, to a restaurant called La Shish. In my post “Chasing the Hummus Ghost” I shared my experiences on trying to replicate the famed hummus of La Shish (complete with 15 years of failure).  I still hold to the belief that the recipe in that post gets really close to the magic of “la Shish”, however, I do realize not everyone wants to wait two full days to satisfy a hummus craving.

For years at work we have been making a “quick hummus” which has Greek yogurt in it. The yogurt adds creaminess and a tang to the hummus. Short of making the recipe from scratch with dried chickpeas this quick hummus is one of the best recipes you can find. It takes about 10 minutes to make, 5 to 8 of which is watching it puree in the food processor.

I can’t stress enough the importance of taking the time to make the hummus as smooth as possible. Put everything in a food processor and puree!! Every so often stop the food processor, grab a rubber spatula and scrape it the bowl down in case some chickpeas get stuck on the side or on the bottom. The cumin is optional. Some people are chickpea purists and would not want it, others like the extra spice. I fall directly in the middle and use it about half the time.

When I serve this I like to drizzle with some avocado oil (or extra virgin olive).  Use some nice warm flat bread or some nice crisp lettuce to scoop.

Thyme In,

Jason

Simple Quick Hummus

Ingredients

2 each 15 ounce cans of chickpeas (drained reserving ¼ cup of the liquid)

4 ounces Lebanese tahini

1 teaspoon of kosher salt (heaping)

4 teaspoons lemon juice

6 ounces Greek yogurt (2/3 cup)

1/4th cup of the drained chickpea liquid (optional)

1 teaspoon chopped garlic

1 teaspoon ground cumin (optional)

  1. Drain the chickpeas, reserve ¼ cup of the liquid (adding the liquid is optional depending on the texture you like in a hummus)
  2. Place everything in a food processor except he reserved liquid.
  3. Puree very well. In my experience this can take 5 to 8 minutes. Occasionally stop the machine and scrape the bowl down with a rubber spatula. While pureeing you can decide if you want the liquid in. It will help with the pureeing but will also make the final hummus a bit lighter than without. It’s really a matter of personal preference.
  4. Puree until ultra-smooth!

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Founding Farmers and a Long Absence

Greetings Friends,

Wow, It has been too long!  I apologize for my long absence from Thymelife, but life has been a bit of a whirlwind for the last few months and I let some things slide.  Not ok!

One of the main catalysts to this “sliding” was my accepting a promotion to Food and Beverage Director.  Having been a Chef for 20 years I have had to adjust to this new responsibility and for the lack of a better explanation . . .  I had to “figure this thing out”!   In short I have shouldered the extra load and am ready to get back to it!

To complete my last post about Washington DC.  A little about dinner at Founding Farmers.

Founding Farmers is a well known farm to table restaurant in Washington DC.  I had first heard of Founding Farmers while in the process of opening up Texas Spice (a farm to table restaurant in the Omni Dallas). Founding Farmers had a great reputation and a solid menu. Naturally when I had the chance to visit DC, Founding Farmers was on my radar!    I will say that due to my delinquency to post, the menu has changed.  I do believe they are holding on to many of the classics though.

Nice welcome experience, host stand was alert and receptive.  I really like the fact that they had reading material to look at while we waited (although we did not wait long).

Once seated service was crisp and on point.  We did not wait for drinks or food, which is great as this is something I am very sensitive to.  Quick service Is a plus!  The restaurant was busy and had a great buzz to it, a popular spot..

Savory courses were very strong.  I think the concept of a popcorn of the day is cool and hard to resist.  The deviled eggs were well seasoned and rustic, lots of flavor.  Fried green tomatoes were crisp and the sauces were balanced and tasty.  The farm bread was one of the stand outs, warm griddle chiabatta with a tangy sauce and perfectly smoked salmon.  The lobster mac & cheese was also a favorite.

If you make it to Washington DC I strongly suggest you head over to Founding Farmers, really great food and service!

Thyme Back

Jason

 

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Popcorn of the day

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Deviled Eggs

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Farm Bread with Smoked Salmon

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Dogs & Rolls

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Fried Green Tomatoes,  Remoulade and Green Goddess

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Chicken Pot Pie

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Lobster Mac & Cheese

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Cookie Platter

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Red Velvet Cake

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Cheesecake