Essence of Thyme

08/24/2024

Chicken Khao Soi (Thai Coconut Curry Noodle Soup)

Ingredients

2 tablespoons cooking oil (such as vegetable, canola, or olive oil)
1 bunch scallions, chopped, white and green parts separated
2 carrots, thinly sliced
1 shallot, thinly sliced
1 fresh red chili, sliced
1 teaspoon sugar
3 garlic cloves, minced
1/4 cup Thai-style red curry paste (I use this one)
3 tablespoons fish sauce
1/4 cup + 2 tablespoons soy sauce, plus more as needed
5 ounces fresh baby spinach or frozen spinach, thawed and wrung out
Two, 15-ounce cans full fat coconut milk
3 cups chicken stock
16-ounce package rice noodles, cooked per package directions
1 pound pre-made popcorn chicken or chicken tenders from your grocer’s deli (see note)
2 tablespoons honey

Serving Suggestions: Fresh chopped cilantro and basil, extra soy sauce, Sriracha, fresh limes

Instructions

Preheat the oven to 375 degrees F. Adjust the rack to the middle position.
Add the oil to a large, deep-sided skillet or Dutch oven over medium heat. When it’s shimmering hot, add the scallion whites, carrots, shallot, chilis, and sugar. Cook until tender, about 5 minutes. Add the garlic and curry paste and cook for another minute.

Add fish sauce, ¼ cup soy sauce, and spinach. Cook for another minute. Add the coconut milk (stirring to melt in the solids), and the stock. Let the soup simmer over low heat while you prepare the chicken.

In a bowl or liquid measuring cup, stir together the honey and 2 tablespoons of the soy sauce. For the chicken (using my quick-fix trick), place the popcorn chicken/chicken tenders on a baking sheet and toss with the honey/soy mixture. Bake just until they start to caramelize and brown, about 4 to 5 minutes (just keep an eye on them).

To serve the soup: ladle the broth and veggies into bowls and top with noodles and the crispy honey/soy chicken. Top with fresh cilantro, basil, Sriracha, fresh limes for squeezing, and extra soy sauce, if you like.

Notes

NOTE: I doctor up pre-made crispy chicken from my grocer’s prepared foods section/deli as a time-saving move in this recipe, but you certainly can use fresh chicken.
To do that, cut 3 boneless, skinless chicken breasts into bite-sized pieces and stir fry them in cooking oil in a large skillet over medium high to high heat until golden brown all over, and cooked through.
Just before they’re finished, add the honey/soy sauce mixture to season them and to help them caramelize. Transfer them to a tray/plat and keep them warm in a 170-degree oven.

Build your soup in the same pan, no need to wipe it out first. Then, just serve this chicken on top of or underneath the hot soup.

08/02/2024

Sovengard, which closed in 2022, makes a comeback in Grand Rapids with expanded space and options for visitors.

07/28/2024

Chef’s life basic knowledge

07/25/2024

🍍🌶️ **Pineapple Habanero Hot Sauce** 🌶️🍍

This flavorful pineapple habanero hot sauce is the perfect way to add a fruity, spicy kick to any dish! 🔥

⏱️ **Prep Time:** 5 mins
⏱️ **Cook Time:** 10 mins
⏱️ **Total Time:** 15 mins
🍽️ **Servings:** 2 cups

📋 **Ingredients:**
- 2-3 habanero peppers
- 1/2 ripe pineapple
- 1/2 onion
- 1 cup water
- 2/3 cup white vinegar
- Juice of 1 lime
- 8 slices of peeled ginger (about 1/2 inch piece)
- 2 tsp sugar
- 1 1/4 tsp salt
- 1/4 tsp dried marjoram
- 1/8 tsp ground cumin

🍳 **Instructions:**
1. **Prep Ingredients** – Slice the pineapple, habanero, ginger, and onion. Remove seeds and pith from the habaneros if you prefer a milder spice. 🍍🌶️🧅
2. **Simmer** – In a pan, simmer the onion, pineapple, habaneros, and ginger with 1 cup of water until somewhat submerged, about 2-3 minutes.
3. **Add Seasonings** – Add salt and sugar. Simmer gently until the onions and peppers have softened, about 5-10 minutes.
4. **Blend** – Transfer the simmered mixture to a blender. Add vinegar, lime juice, marjoram, and cumin. Blend until smooth and let cool. 🍋
5. **Season** – Adjust seasoning by adding more salt and/or sugar if needed.
6. **Bottle** – Pour into hot sauce bottles or a mason jar. 🥫

📝 **Notes:**
- **Accessories** – Useful tools: hot sauce bottles and a funnel for filling bottles.
- **Adjusting Heat** – Remove seeds and pith from the habaneros for a milder spice.

**Common Questions:**
1. How long does the hot sauce last in the fridge? 🕰️
2. Can I use a different type of vinegar? 🧐
3. What if I don't have marjoram? 🌿

Enjoy the fruity, spicy flavor of this Pineapple Habanero Hot Sauce! 🔥🍍

07/10/2024

The Next Culinary Conversations Event will be addressing some BIG Questions! Questikns like: Does it feel like your business is stuck or plateaued? Are you worried about having to turn away business opportunities?

Growing a business provides a whole new set of challenges. If this sounds familiar, join us for Culinary Conversations on the Lakeshore: Getting Through Growing Pains event on Tuesday, August 13 from 5:00pm-7:30pm at the GVSU Innovation Hub in Muskegon.

We'll be discussing all things related to business growth in the food and beverage industry. Whether you're a seasoned entrepreneur or just starting out, we'll cover topics like growing pains, growth strategies, and how to navigate the challenges of expanding your business. You'll also hear from local Muskegon food entrepreneurs to get inspired by their success stories and testimonials.

Don't miss out on this opportunity to network and learn from others in the industry!

Guest speakers:
Andrea Copeland, Lakeshore Flavor
Andrea Copeland, founder of Lakeshore Flavor, is an expert in nonprofit development with a focus on building food-related programs that promote health and reduce disparities across the United States. Andrea drives local initiatives promoting food system sustainability, economic development, and supplier diversity. Her projects include the Lakeshore Flavor food incubator in the City of Muskegon Heights and The Broadway Kitchen, a demonstration kitchen designed for food education and entrepreneurship.

Renae Hesselink, Kitchen 242
Renae has been managing Kitchen 242 at the Muskegon Farmers Market for the past eight years. Prior to that she was instrumental in getting this brand new kitchen space equipped and ready for use. Kitchen 242 is a commercial kitchen incubator for food startup businesses and currently has 25 businesses working out of that space. Renae is a founding member of the U.S. Green Building Council West Michigan chapter, and past Chair of the Board of Directors.

Chef Diahann Thomas, She's Divine Cuisine
Diahann Thomas, also known as The Divine Chef, is a native of Muskegon MI and has spent 12 years in the corporate arena of hospitality services with titles ranging from Retail Director of Operations at Arizona State University and University of Chicago Dining, to Director of Operation which brought her and her son to Atlanta at Spellman College Dining program. After leaving corporate America in 2015, Diahann is now the proud owner and Executive Chef of She’s Divine Cuisine Atlanta and Muskegon, Michigan where she focuses on the family sector of being a personal chef.

Marisela Sierra, Navarro's Mexican Takeout
Marisela Sierra is the sole owner of Navarro’s LLC and is the third generation owner of this small family owned business. Navarro’s is a small Mexican, take-out restaurant located in Muskegon Heights that specializes in stone ground corn tamales. Marisela took over the business in 2021 after the passing of her mother, Panchita. She is proud to own and operate a woman and minority led business. She has a Bachelor's degree of Business Administration from Aquinas College and is currently pursuing a Masters of Management. Marisela is the mom of the two smallest members of Navarro's Tamale Squad and is excited to continue growing her mother's legacy.

Paola Mendivil, Grow
Paola Mendivil is the Business Development Officer at Grow since October of 2021. Her role is to support business owners who need to access working capital for their business. Grow specializes in assisting clients who have been systematically excluded from traditional loan products. Paola has a vast background in business. Her family are owners of El Granjero Mexican Grill since 2007 and the new Mercadito Mexican Eats & Treats! Paola holds a bachelor's degree in business from Ferris State University, and also received the 2021 Pacesetter Award from the Institution. Paola currently serves on the Arts Market Place board and the newly established Michigan Latino Restaurant Association. Paola was a finalist for the Young ATHENA award in 2019 and Women Who Mean Business Awardee for the Grand Rapids Business Journal in March 2020.

By registering for Culinary Conversations events, you permit the use of your image (including, but not limited to photographs, audio recordings, or videos), without charge and without reservation—all or a portion of your story, likeness, and voice in future Downtown Market promotion.

The Culinary Conversations MeetUp group is a partnership between the Grand Rapids Downtown Market Education Foundation, GROW, MSU Extension, and Start Garden.

05/24/2024

BBQ chicken with caramelized onions, pineapple, bacon and pickled hot peppers in a crispy grilled sandwich with plenty of melted cheese!

Ingredients
Meat
• 2 slices Bacon
• 1 1/2 cups Chicken, cooked and and sliced or shredded
Produce
• 1 Onion, medium
• 1/4 cup Pickled hot peppers
• 1/2 cup Pineapple
Condiments
• 1/4 cup Bbq sauce
Oils & Vinegars
• 1 tbsp Oil
Bread & Baked Goods
• 8 slices Bread
Dairy
• 2 cups Monterey jack cheese

05/12/2024

05/06/2024

Looks yummy!!

Just whipped up these Spicy Shrimp Cakes with Zesty Chili-Lime Dip! 🍤🌶️ Perfect for a quick, flavorful dinner. Dive in!
Shrimp Patties with Chili-Lime Mayo
Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇👇

05/06/2024

Lucy’s – located at 1747 Plainfield Ave. NE in the Creston area of Grand Rapids – has been recognized as the 12th best restaurant in the nation for brunch.

05/02/2024

🍊🍊🍊 Orange Dreamsicle Cake 🍊🍊🍊
The taste of childhood in a cake🍊✨

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder..
👇👇👇The rest of the recipe is in the FIRST (C.O.M.M.E.N.T) 👇👇👇
👇👇👇 Enjoy 🍊🍊🍊

04/24/2024

https://www.facebook.com/share/p/dLUzwpziCS92ehcP/?mibextid=oFDknk

04/06/2024

CLIENT – How much will it cost to do this job?
CHEF- $2,800 dollars to feed 50 people

CLIENT – That’s too expensive for this job!
CHEF – How much do you think it should cost?

CLIENT – $800 max! It’s a simple job!
CHEF – I can’t do the job for so little.

CLIENT – People in your line of work wants to make a huge profit!
CHEF– I’m sorry you feel this way. Why don’t you do the job?

CLIENT – But, but, I don’t know how to do any of that.
CHEF – For $900, I can teach you everything you need to know to do the job. You can then use $800 to do the job, and you’re still saving $1,100. Also, you will obtain all the knowledge and the experience for the next time you need to do this job.

CLIENT – Deal!
CHEF – Great! To start, you need to buy decor/display and food warmers. You will need a knife kit, menu options, food supply, recipes and skill.

CLIENT – But, I don’t have any of those things or the experience and I can’t buy all that for just one job!
CHEF – Ok. I can rent you my knife kit and display setup equipment for another $300. You’re still saving $800.

CLIENT – That’s cutting my savings, but I will rent your equipment.
CHEF – Perfect! I’ll be back Saturday and we can start.

CLIENT – Wait! I can’t Saturday. I only have time today.
CHEF– I’m sorry, I only teach others on Saturdays. I have to prioritize my time and my equipment needs to be in other jobs I have during the week.

CLIENT – Ok then. I will sacrifice my family’s plans on Saturday.
CHEF– Right, me too! Oh, I forgot. If you’re going to do the job yourself, you need to buy the food. There’s a high demand nowadays, so your best bet is to get a truck and be at the chef store by 7am before other chefs and restaurant owners get there.

CLIENT – AT SEVEN IN THE MORNING? On Saturday? That’s too early for me. I don’t even have a truck!
CHEF– I guess you’ll have to rent one. By the way, do you have some helpers to help you load the truck?

CLIENT – You know what? I’ve been thinking. Probably is better for you to do the job. It’s better to pay you to do the job right and not having to go through all that hassle.
CHED – Good thinking. Sign here and let me get to work.

This is the truth.

People are not just paying for a job, they are paying for knowledge, experience, tools, time, family sacrifices, and other things you bring to the table.

Don’t let others dictate your worth.

~Chef 💯