Creamy Portobello & Thyme Pappardelle

Mmmmm this was so SO good. It was Friday evening. We got in late after another rousing round of house hunting. We were really tired and just wanted something comforting and quick. This really delivered. Mushrooms are amazingly versatile and so delicious in so many ways. They impart a really satisfying and robust umami to this pasta that plays so well with the creamy and sharp cheese. Combine that with the herbaceous quality of thyme and spice of pepper and it makes for a really flavourful dish. I happened to have roasted garlic in the fridge from the day before, so it was a no brainer to toss it in. It would be pretty simple to make some:

Roasted Garlic

Turn oven on to 400 F / 200 C. Make a sort of bowl out of aluminum foil by cupping it in your hand. Place about 7 unpeeled cloves of garlic in and drizzle with olive oil. Close up the bowl of foil and put it in the oven (even if it’s still preheating). Leave it in there about 20 minutes. That’s probably how long it’ll take you to prepare the rest of the ingredients and cook the mushrooms. When ready remove from oven, peel and mash cloves and put them in the sauce.

A splash of white wine would also be lovely. Overall, I think it took me about 30 minutes. The mushrooms need to release their liquid and soften which is probably what takes the longest. This isn’t at all a finicky dish so feel free to make it on a weeknight!


4 servings egg pappardelle or pasta of your choice

About 1 TBSP olive oil for sauteeing

1/2 yellow onion

4 large portobello mushroom caps

2 TBSP salted butter

2 cups milk

1 TBSP corn starch

100 grams / 3.5 oz grated parmigiano reggiano plus another 25 grams / about an ounce petals for garnish (I used a mandolin to make the petals but you can also slice thinly or buy them pre-made)

1.5 tsp fresh thyme

7 cloves roasted garlic (see recipe above)

Fresh cracked black pepper and salt to taste

Drizzle of olive oil for pasta


Boil pasta per package directions.

Heat oil in a skillet on medium heat.

Add onions and sauté until translucent.

While onions are sautéing, slice the mushrooms into 1 cm strips.

Add mushrooms to pan and cover (it might seem like a lot of mushrooms but they’ll reduce down significantly)

Uncover when they’ve reduced in size and darkened in colour. Use a spatula to gently turn them in the pan. Recover until they are consistently cooked. The mushrooms are very fragile until they cook through so they can break easily if moved. I wanted my slices to stay intact but it’s up to you how you want them to turn out. You may notice some liquid in the pan as the mushrooms release their water.

Once all of the mushrooms are roughly the same colour, add the milk to the pan and gently mix in. Sprinkle on the cornstarch and use your spatula to mix it in.

Add the thyme, roasted garlic, and grated cheese and mix to combine. Simmer uncovered for another 5-10 minutes until the milk has reduced to a sauce consistency. If it doesn’t reduce enough add a bit more cornstarch and simmer another 5 minutes or until it reaches desired consistency.

Salt to taste.

Garnish with fresh cracked black pepper, thyme, and parmigiana petals. Beautiful. Simple. Enjoy.





Heirloom Tomato Tart with Gruyère & Thyme

It was such a pleasure making this tart. Bogdan and I met up with some friends at Eastern Market on Saturday and there were beautiful heirloom tomatoes everywhere. I didn’t have any plans for them but I had to have some. Just look how beautiful they are. Slicing them for this tart was almost as good as eating the finished product. The smell of sweet fresh tomatoes filled my kitchen and I couldn’t have been happier.

I’ve seen quite a few tomato tarts on Pinterest lately and they all look so wonderful. I decided that would be the best way to highlight the tomatoes while also making something really eye-catching. You know what’s amazing about food? The sheer variety of preparation methods that can transform virtually the same ingredients from a margherita pizza to a rustic tomato tart. It’s incredible.

So about this tart. It looks really impressive but it’s surprising how simple it is to make. I made my own pie dough (recipe & instructions below) but you can substitute store bought if you prefer – that would make it even simpler. I think I used about 250 grams / 8.8 oz of tomatoes.  I used the small ones because I liked the look of it but you can also use large ones or even both. They have to be sliced thinly then laid out on a paper towel lined surface and sprinkled with salt so they release water and you don’t end up with a runny pie. It’s really easy to over-salt so just remember while you’re salting that what you sprinkle on the tomatoes to release water will also end up in your tart.

Gruyère and thyme has been my favourite combination lately. I bought a little thyme bush from the farmers market a couple weeks ago and I’ve been using it in everything. The combination of gruyère and thyme is a classic. It lets the tomatoes shine while still adding a bit of interest. I garnished with a small sprig of basil just for appearances but you could also fully substitute basil and pecorino for the gruyère and thyme.

You’ll notice that there aren’t a lot of ingredients in this tart. Simple preparations like this are meant to highlight the quality of the few ingredients used. In this case, the tomatoes were really the star of the recipe and their quality and taste was noticeable. Try to take advantage of the harvest heirlooms available at farmers markets this time of year. Also, if at all possible don’t shy away from making your own pie dough. Not only does it taste infinitely better than store bought, but it also isn’t full of preservatives, stabilizers, colours and whatever else  store bought doughs are always full of (have you ever looked at the ingredients? It’s scary). The flour you choose makes a big difference too. My personal favourite (for almost everything I make) is Antimo Caputo Chef’s “00” Flour, however, for pastry it’s best to avoid a high gluten flour and use an AP instead. As always, unbleached is always better.

Unless you have somewhere you can buy all natural pie dough, make it yourself. It’s part of the experience. The secret is just to keep all the ingredients super cold – then it’s (almost) fool-proof. Also, this particular dough is made with a combination of lard and butter, which provides an ideal flour-to-fat ratio. If you don’t have or prefer not to use lard it’s best to substitute vegetable shortening instead of more butter because all butter can make for a mealy pie dough that’s hard to work with.

The recipe here is adapted from the recipe in The Professional Pastry Chef by Bo Friburg. I cut the recipe in half, reduced the salt and changed the method a little bit.

Pie Dough


350 grams / 12 oz unbleached AP flour

1 tsp salt

225 grams / 8 oz cold salted butter (very cold)

70 grams / 2.5 oz lard or vegetable shortening (very cold)

Approximately 1/3 of a cup ice water


** A well known pie dough making hack is to grate frozen butter or lard. This is a great idea and makes the process much easier. However, know that if you do grate it you should refreeze for 10-15 minutes in case it’s warmed up from your body heat or the friction of the grater.

Combine flour and salt in a large bowl. Add the butter and lard and quickly mix without handling it too much until just incorporated.

Sprinkle on the ice water and mix just until the dough comes together. It should still look chunky.

Flatten with a rolling pin, cover and let rest in the freezer for at least 30 minutes. My preferred method is to roll it out on a large sheet of aluminum foil, then fold over the edges and put it into the freezer as is. When I take it out I can flip it upside down and lay it into my tart shell then peel off the foil with little damage to the dough.

When the dough has chilled enough, press it into a tart shell. I used a very shallow (about 1 inch / 2.5 cm) tart pan that’s 10 inch / 25 cm across. I had a small handful of dough leftover so I think this would be enough to cover a 2 inch deep pan as well (especially if you don’t make the crust as thick as mine was).

Blind bake the tart dough (without anything in it) at 375 F / 190 C for 15 minutes. You can use pie weights or beans if you choose but I generally don’t.  You can move on to the tart recipe at this point.

When finished baking, remove from heat and assemble following instructions below. Leave the oven on.

**Makes about 700 grams / 1.5 lbs of pie dough.



250 – 300 grams fresh heirloom tomatoes (either cherry or full sized)

1 prebaked pie or tart crust

1 TBSP fresh thyme + a bit more for garnish (fresh really makes a difference but if you have to use dry then substitute 1 tsp dried thyme for 1 TBSP fresh)

100 grams / 3.5 oz grated gruyère + more for garnish (after baking)


Thinly slice the tomatoes (as thin as you have the patience for) and lay them out on a paper towel lined surface. Sprinkle with salt and let them sit for at least 30 minutes so they release water and you don’t end up with a runny pie. It’s really easy to over-salt so just remember while you’re salting that what you sprinkle on the tomatoes to release water will also end up in your tart.

Take your tart or pie shell and sprinkle 1/3 of the thyme, then 1/3 of the cheese and layer on enough tomatoes to cover. Repeat for 2 more layers, using the rest of the ingredients. I had a few tomato slices leftover that I just ate as they were. If you have leftovers or not enough, adjust accordingly The tart should be relatively full so if you use a 2 inch tart pan then you’ll need to double your filling. PS: The top of the tart should be tomatoes and not cheese because the cheese will harden unpleasantly.

Bake at 375 F / 190 C for 15 – 20 minutes or until crust is a nice golden colour and tomatoes have dried.

Remove from heat and allow to cool 10-15 minutes. Sprinkle with more thyme and gruyère.







The Original Martini With Thyme


Red vermouth martinis used to be my thing. I think I got a lot of satisfaction out of asking for something a little more obscure. I still do. Over the past few years gin and tonics have made a resurgence as the new hipster drink du jour. I think red vermouth is about to go in that direction too. If it does remember you saw it here first.

I hadn’t had a red vermouth martini for a really long time until this past weekend. I saw the Martini Rosso in the liquor cabinet in passing and remembered the luxurious, bitter-sweet and herbaceous taste of the martinis of my past. I had to make one. I also happened to have a little thyme bush from the farmers market and because I’ve been putting thyme in everything I thought, why break the trend? It makes for a very pretty drink too.

I should warn you it is a very assertive tasting cocktail and not for the uninitiated. If you don’t typically drink gin martinis, Americanos or Negronis then you might not be down with it. I once described it as tasting like grass. I’m into that kind of thing though. Are you? If you’re into Negronis and other obscure bitter drinks then you’ll love this. Let me know how it goes.

Also, it took me an inordinate amount of time to think of a name for this cocktail. I thought about just calling it a red martini with thyme…but that seemed unoriginal. Then I thought it must have already been done so I tried to find out what others have called it. The closest thing I could find is the Turf Club Cocktail from 1884 that replaces the lemon juice and thyme with angostura bitters. As it happens that didn’t bring me any closer to coming up with a name. The I learned that the original martini was called a Martinez and made with gin, red vermouth and Angostura Bitters. Meet the original martini…with thyme.

This recipe makes two small or one very large drink.



4 oz Tanqueray or Hendricks

2 oz Martini Rosso red vermouth

A couple sprigs of thyme for muddling and a few more as a garnish

Dash of Angostura Bitters

Few splashes lemon juice + a lemon twist or two for garnish if you’re fancy like that

1 cup ice



Pour the gin and red vermouth into one or two glasses.

Add the thyme and muddle well with a muddler or a spoon.

Add the lemon juice and bitters.

Add ice.


Garnish as you please and enjoy your herbaceous, bitter-sweet and super luxurious throwback cocktail.