Monthly Archives: April 2013

Thyme and Swiss Cheese Potatoes

Here’s a delicious recipe from Chef Kathleen Hassett that includes Thyme and Swiss Cheese Potatoes!


onion (sliced thin) 3 1/2 oz
oil, olive 1/8 fl oz
garlic clove 2 1/4 ea
thyme, dried whole 3/4 tsp
cream, heavy 10 3/4 fl oz
potato, russet 1 lb 1 3/4 oz
vegetable spray as needed
salt to taste
pepper, ground white to taste
cheese, Swiss (grated) 1 3/4 oz

1 Sauté the onions in the oil until translucent. Remove from the heat and reserve.
2 Simmer the garlic and thyme in the cream for 15 minutes.
3 Peel and thinly slice the potatoes.
4 Spray three shallow half-size hotel pans with vegetable spray. Layer the potatoes and onions in the pans, seasoning each layer with salt and white pepper.
5 Pour the hot cream over the potatoes and onions. Bake uncovered in a 350°F (180°C) oven for 12 minutes. Reduce the temperature to 300°F (150°C) and cook for approximately 20 minutes or until the potatoes are nearly tender.
6 Sprinkle the grated Swiss cheese on top of the potatoes and return to the oven just long enough to melt the cheese.

Roasted Vegetables
Servings: 8

Yellow squash, medium dice 5 oz
Eggplant, medium dice 5 oz
fennel bulb, medium dice 5 oz
Zucchini, medium dice 5 oz
pepper, red bell medium dice 5 oz
mushrooms, medium dice 5 oz

1. Combine 1–2 oz olive oil, 1/2–1 tsp kosher salt, 1 Tbsp finely chopped fresh herbs (oregano, rosemary, sage, thyme). Add vegetables, salt, and herbs in a bowl. Toss to coat.
1. Marinate vegetables for 10–15 minutes. Drain marinade from vegetables before grilling or roasting. Save marinade.
Baste vegetables once or twice with marinade while grilling or roasting.
Reserved marinade may be heated to 165°F and drizzled on vegetables when served.
2. Preheat grill grids until very hot. Place drained vegetables on grill. Turn often. Brush marinade on vegetables after each turn.

1. Preheat oven to 400*f. Oven must be hot enough to caramelize the vegetables but not so hot as to dry them out.
2. Place vegetables on a lightly greased sheet pan in a single layer. Do not overcrowd or they will steam rather than roast. For large quantities of vegetables, roast separately and combine before service. For smaller quantities, put the slower-cooking, hard vegetables to the outside of the roasting pan (vegetables will cook faster on the outside of the pan).
3. Turn vegetables often during roasting. If cooking different kinds of vegetables on the same pan, remove the vegetables as they become tender. Brush marinade on vegetables after each turn.
4. Roast vegetables until they reach the desired doneness. Serve warm or at room temperature.

Carolina Blue Crab Fritters

Hungry for some Carolina Blue Crab Fritters? Chef Ellen Martin’s recipe shows you just how to make them!

1 lb crab
1 potato, boiled
1 T chives
1 egg
1/2 onion
Minced Salt and pepper
Form into about the size and shape of an egg.
Run through seasoned flour, egg and panko (with lemon zest, salt, pepper, onion powder, garlic powder)
Fry until golden
Herb risotto:
3 T butter
2 T extra virgin olive oil
Large onion, small dice
5 garlic cloves
Minced Zest and juice of 1 lemon
1/2 c white wine
1 1/2 c arborio rice
About 6 cups chicken stock
2 T parsley
2 T dill
1 T chives
2 t thyme
Pinch crushed red pepper Salt and pepper
Lemon dill cream sauce:
1 1/2 T minced shallot
2 t minced garlic
2 T butter – sauté
1 c heavy cream -reduce by half
T dill Juice of half a lemon

Sauté onion and garlic in butter and olive oil until translucent. Add lemon zest and juice, stir. Add arborio rice, stir to coat in oil and until slightly brown. Add the white wine and reduce. Slowly add in simmering chicken stock, about a half cup at a time, stir constantly until almost all the liquid is absorbed. Repeat this step until the rice is slightly tender and has a creamy texture. Right before serving, stir in the fresh herbs, salt and pepper to taste and crushed red pepper. Lemon dill cream sauce: 1 1/2 T minced shallot 2 t minced garlic 2 T butter sauté 1 c heavy cream reduce by half Add right before serving, T dill Juice of half a lemon Serve 3 fritters over a bed of the risotto with the sauce on top.