What’s not to love about sitting down at your favorite Italian restaurant when out comes warm crusty bread and a dish of herby Bread Dipping Oil.  I could almost make a meal out of it.  Almost.

It’s Friday.  So with my crusty bread dunked in this fabulous Bread Dipping Oil, I shall have a perfectly chilled cocktail, catch up with my family, and slide gracefully into the weekend.

This recipe makes a half cup of the dried herb seasoning blend.  To serve Bread Dipping Oil, sprinkle a tablespoon of seasonings on a shallow bowl or plate, then drizzle with extra virgin olive oil and balsamic vinegar.  Serve with warm crusty bread and be happy.  I scored a gorgeous Tuscan Roasted Garlic Loaf.  This artisan bread was studded with whole garlic cloves.  Meow!

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Bread Dipping Oil

Enjoy your favorite restaurant quality Bread Dipping Oil at home.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For the seasonings…

• 1 Tbl. crushed red pepper flakes
• 1 Tbl. freshly cracked black pepper
• 1 Tbl. sea salt
• 1 Tbl. dried oregano
• 1 Tbl. dried rosemary
• 1 Tbl. dried basil
• 1 Tbl. dried parsley
• 1 Tbl. minced garlic

To serve…

• good quality extra virgin olive oil
• balsamic vinegar
• crusty bread

Instructions

For the seasonings…

• Combine and store in a sealed jar.

To serve…

• Sprinkle a tablespoon of seasoning mix onto a shallow bowl or plate. Drizzle with 1/4 – 1/2 cup olive oil and 1 – 2 Tbl. balsamic vinegar.
• Dip crusty bread in dipping oil and enjoy.

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Parmesan & Herb Savory French Toast {with Balsamic Onion Jam} is just one more reason I’m addicted to breakfast foods.  Fresh herb flavors with a bit of nutty parmesan went so well with the slightly sweet onion jam.  Let fresh herbs elevate the flavors in your dishes while you take full credit for the results.

Savory French Toast is such a nice variation on a classic breakfast favorite.  Simply replace hints of cinnamon & sugar with herbs & aromatics.

Whisk finely chopped herbs into eggs and cream.  Add favorite seasonings. I’m a huge fan of Mrs. Dash garlic & herb seasoning.  It brings a wonderful savory burst of flavor without adding unwanted sodium.  Allow your bread slices to soak up as much liquid as possible before pan frying.  Sprinkle with Parmesan cheese for a wonderful crispy edge.

I paired our Parmesan & Herb Savory French Toast with Balsamic Onion Jam.  Sweet red onions, slowly reduced with a sprinkle of brown sugar and a drizzle of balsamic vinegar.  I used my favorite blueberry balsamic but any flavor would be wonderful.

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Parmesan & Herb Savory French Toast {with Balsamic Onion Jam}

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the balsamic onion jam…

• 1 small red onion diced
• 1 tsp. butter
• 1 tsp. olive oil
• 1 Tbl. brown sugar
• 1 Tbl. balsamic vinegar

For the French toast…

• butter for pan frying
• 4 slices bread
• 3 eggs
• 1/3 cup cream
• 2 Tbl. fresh herbs finely chopped (we used lemony thyme, sage, parsley and chives)
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• 1/2 cup shredded parmesan cheese

Instructions

For the balsamic onion jam…

• Heat butter and olive oil in a skillet over medium-high heat. Sauté onion until tender, about 5 minutes. Reduce heat to medium-low, add brown sugar and continue cooking for another 5 minutes, stirring occasionally. Stir in balsamic vinegar and cook an additional 2 minutes.

For the French toast…

• Whisk together eggs, cream, herbs and seasoning. Dredge bread slices in egg mixture turning several times until each slice is soaked.
• Melt butter in skillet over medium heat. Add soaked bread slices, sprinkle tops of each slice with about 1 Tbl. of parmesan cheese. Pan fry until golden brown. Turn slices, sprinkle each with additional parmesan cheese. Pan try until golden brown.
• Serve topped with a spoonful of balsamic onion jam, sprinkle of parmesan, and fresh snipped chives.

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I’m always, always on the lookout for the next best grilled cheese sandwich.  I seek inspiration at every turn.  Every turn down the grocery store isle.  Every turn through food magazine features.  And every page turn of my current favorite cook book.

And there she was.  Right in front of me for nearly a month before she jumped out and bit me.  That gorgeous Emmentaler on Rye sandwich inspired our Blueberry Balsamic Red Onion & Gruyere Grilled Cheese.

Let’s begin with the Blueberry Balsamic Red Onions.  My word they were special.

Have you discovered a premium olive oil & vinegars store in your area?  These specialty shops are popping up across the country and we the consumers are the true winners.  I’ve become a regular customer of Gabby’s Olive Branch.  When you enter the store you are greeted by true oil & vinegar experts.  Not only well versed in the health benefits, but masters at flavor pairing.  I never would have put Blueberry Balsamic with Tuscan Herb Olive Oil, but man what a combination.  Strawberry Balsamic with Organic Basil Oil is another favorite.  The duos are endless and the ‘Tasting Bar’ is well stocked.  So is my pantry with no less than a dozen flavor fused oils and vinegars.

The onions are sautéed until tender then kicked up with brown sugar and balsamic vinegar.  I chose blueberry balsamic, any flavor or plain balsamic would be just fine.

I used Emmentaler and gruyere cheese because they were both already open in the fridge, leftover from our Tomato & Cheese Fondue.  If you make this sandwich, you’ll also have them leftover.  Then you can make the fondue, which is delicious with this nice grainy bread dunked in it.

This Blueberry Balsamic Red Onion & Gruyere Grilled Cheese Sandwich delivered a little sweet & sour flavor punch from the onions, which was balanced nicely with the creamy cheese and buttery bread.  Absolutely delicious.

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Blueberry Balsamic Red Onion & Gruyere Grilled Cheese

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author lightly adapted from Food & Wine

Ingredients

For onions…

• 1 large red onion thinly sliced
• 1 Tbl. butter
• 1 Tbl. olive oil
• 1 Tbl. brown sugar
• salt & pepper to taste
• 1 Tbl. blueberry balsamic vinegar or favorite

For sandwich…

• 2 ounces gruyere cheese shredded
• 2 ounces Emmentaler cheese shredded
• 4 slices grainy bread
• butter for pan grilling

Instructions

For onions…

• Heat butter and olive oil in a skillet over medium-high heat. Sauté onion until tender, about 5 minutes. Reduce heat to medium-low, add brown sugar and continue cooking for another 10 minutes, stirring occasionally. Stir in balsamic vinegar and cook an additional 2 minutes. Season with salt & pepper to taste.

For sandwich…

• Heat heavy skillet over medium heat. Butter one side of each piece of bread. Place two slices butter side down in skillet. Top with generous amount of onions and half of the shredded cheese. Top with remaining bread slices, butter side up. Use a bacon press or other weight and grill sandwiches until golden brown on both sides.

The post Blueberry Balsamic Red Onion & Gruyere Grilled Cheese appeared first on Lemony Thyme.

Caprese Grilled Cheese Sandwich.  We had to do it.

You know we’ve got basil growing faster than a speeding bullet.  Add a ball of fresh mozzarella able to leap tall buildings in a single bound.  And an Italian bread getting eaten faster than a locomotive…I must act quickly.

Add oven roasted vine-ripe tomatoes, thinly sliced red onion, and a drizzle of balsamic vinegar.  Oooh my my. Oh yes yes. Honey put on that paaarty dress.

Forgive me, this sandwich has got me feeling a bit Cheesy ;)

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Caprese Grilled Cheese Sandwich

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 slices Italian bread
• 4-6 Compari or plum tomatoes sliced
• 2 very thin slices red onion
• 4 ounces fresh Mozzarella sliced
• a handful of fresh basil leaves
• 1 Tbl. olive oil
• 2 Tbl. butter
• a drizzle of balsamic vinegar
• sea salt & freshly cracked pepper

Instructions

• Preheat oven to 400 degrees. Line shallow baking sheet with foil coated with cooking spray.
• Spread tomato and onion slices in a single layer. Drizzle with olive oil and sprinkle with salt & pepper and roast for 10 minutes.
• Meanwhile butter one side of each bread slice and set aside.
• Press roasted tomatoes with paper towels to absorb access moisture. Then layer onto bread slices. Top with mozzarella cheese slices, fresh basil, red onion, and a drizzle of balsamic vinegar.
• Pan grill until golden brown on each side.

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When I started talking to friends about an Oktoberfest inspired dinner I got lots of suggestions on dishes I might make.  I knew Wienerschnitzel and Spaetzle would be on the menu for certain and after mutliple requests for Red Cabbage our dinner was complete.  German Sweet & Sour Red Cabbage.

Slow braised red cabbage in a sweet balsamic glaze with sauteed apple and onion.  The delicious aromas turn into mouth-watering goodness.  I just love this punchy side with the mildness of Wienerschnitzel and Spaetzle.

I used our Oli+Ve Blackberry Ginger Balsamic Vinegar in this dish for a little extra flavor kick.

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German Sweet & Sour Red Cabbage

Course Side Dish

Cuisine German

Author Libby with Lemony Thyme

Ingredients

• 1/8 cup butter
• 6 cups red cabbage thin sliced
• 1/2 cup onion fine diced
• 1 small apple peeled, cored and fine diced
• 3 Tbl. sugar
• 1/3 cup balsamic vinegar

Instructions

• In a dutch oven, melt butter over medium-low heat.
• Add apple and onion and saute for 3-4 minutes.
• Add remaining ingredients and toss to coat.
• Cover and simmer over low heat until cabbage is tender, about 45 minutes.
• Stir often.
• Season with salt & pepper.

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I am loving my new star ingredients from Oli+Ve, Blackberry Ginger Balsamic Vinegar.  In fact I’ll be back for refills this weekend.  Whenever I have the opportunity to cook for a group, small or large, I love to try something new.  It’s risky (if it flops) but measuring the mmmm mmm good tells you best whether it’s a keeper or history.

Today, I created Orzo Salad with Peppercorn & Balsamic Poached Pears.  I tossed cooled orzo in lemon oil with a little salt & pepper.  Added fresh spinach, watercress, scallions, blackberries, sliced almonds, fresh lemony thyme leaves and peppercorn & balsamic poached pears.  Drizzled all ingredients with Lemon Blackberry Vinaigrette.  I think they liked it.  That makes me happy.

The post Orzo Salad with Peppercorn & Balsamic Poached Pears {Share the Love} appeared first on Lemony Thyme.

I discovered a lovely new shop for premium olive oils & balsamic vinegars.  I came home with Blackberry Ginger Balsamic, among others.  The flavor is so wonderful.  Sweet, yet balanced by vinegar tart with a smooth finish.  I’m now on a mission to come up with as many ways to incorporate it into my meals as possible.

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Peppercorn & Balsamic Poached Pears

Balsamic vinegar pairs so well with pears :)

Author Libby with Lemony Thyme adapted from A Stack of Dishes

Ingredients

• 2 Pears peeled and sliced thin
• 3 Tbl. Blackberry Ginger Balsamic vinegar
• 2 Tbl. apple cider vinegar
• 2 Tbl. sugar
• 15 – 20 peppercorns

Instructions

• Combine vinegars, sugar, and peppercorns in a small saucepan and warm over low heat until sugar dissolves. Add thin sliced pears and poach for 1 minute.
• Remove from heat and allow pears to steep for 1 hour. Remove pears from liquid.
• Return liquid to heat and cook to reduce slightly.

Notes

I served the pears in an Orzo Salad and used the balsamic reduction in my Lemon Blackberry Vinaigrette.

The post Peppercorn & Balsamic Poached Pears appeared first on Lemony Thyme.

Thank you Southern Living for doing an article on Canton Street in Roswell, GA a couple years ago.  It was after reading that article that my Mom (aka Grammy) had her mind made up this would move to the top of her Saturday Adventures list.  At first she mentioned it casually in conversation, then it became clear she would forgo groceries and even Walgreen’s if we could make our next outing solely focused on this now famous Canton Street. 

And so we did, Shelby at our side.  First stop Krispy Kreme donuts.  I know it may seem strange, but if you knew Mom you would know that we all have her to thank for inheriting an insatiable sweet tooth.  Thank you Mom!!  Next stop the Antiques Market (which has since become one of our favorites).  Keep in mind it was a HOT July day in Georgia, and by that time Mom was in a wheelchair ….although that didn’t slow her or us down much :) (Oh the stories I could share about Mom’s independence determination once restricted to a wheelchair and her “jazzy” motorized chair.  Another thyme.)  We gladly pushed her up one side and down the other of this glorious Canton Street, peeking in shop windows along the way.  We concluded our Saturday outing with lunch at the restaurant Inc., where we shared wine and laughs, fabulous appetizers, and the best Gazpacho EVER!  Mom never got back to Canton street but she was with us in spirit today.

Shelby and I, starving from the moment I picked her up, headed straight for lunch.  We picked this place….wouldn’t you?!

Who doesn’t love a picnic and with an equally fun menu…the decision was easy.  We chose wonderful sandwiches, Havarti & Apple Grilled Cheese and Spicy Tuna BLT.  We sipped on Pinot Grigio getting caught up from the week when the rain began.

We ducked under an umbrella table while others scurried for cover, plates in hand.   Big fans blew the gentle rain against our face and hands….we decided we liked it and were going to hang with the fresh herbs.

They were growing out of pallets that lined the property. Genius really.  We plucked basil leaves from several varieties discovering their uniqueness.  Cinnamon Basil may find it’s way to a whisky barrel near me next Spring.

Beautiful live music was coming from the front porch and passersby smiled at the playful “Picnic” venue.

From our table, on one side was our favorite Antiques Market and diagonally across the street was a quaint house with a sign in the yard that said Oli + Ve Premium Olive Oils & Vinegars.  With a grin on our faces, almost in unison, we declared… guess we know where we’ll be heading after lunch!

Last week we bought in completely (figuratively not literally) at Penzeys Spices.  Today, we definitely discovered that all olive oil is not created equally and balsamic vinegars can be so sweet and lovely on top of ice cream.

There were so many varieties.  We lingered and sampled our way through multiple tasting rooms before settling on three choices.  My Wish List just got quite a bit longer.  Looking forward to cooking with these guys tomorrow….can’t wait another day!

I wasn’t sure how I would ever fill the void of sharing Saturday Adventures with Mom.  Sunday’s with Shelby sure makes it a lot easier.  Love you kid!

I leave you with a few images of treasures we passed up at the Antiques Market.

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