Hye Thyme Cafe

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Monday, August 24, 2015

Triscuit "Emergency Cheese Bouregs"

Triscuit "Emergency Cheese Bouregs" - Hye Thyme Cafe


I was recently contacted by a reader (which I love by the way – via link at right) commenting on one of my Armenian recipes, and we started chatting back and forth via e-mail. At some point, we got onto the topic of where we source our ingredients, missing certain items when moving, etc. Debby commented that her brother-in-law does not do much by way of cooking, and since he doesn't live close enough to enjoy the benefits of her time spent in the kitchen, he came up with an emergency craving substitute for one of his favorites - Cheese Bouregs. He tops Triscuits with Muenster cheese, sprinkles the black seeds we use in Choreg and Simit (nigella sativa / black sesame in a pinch) over the top, and then nukes them for about 30 seconds until bubbly/melted.

Since I happened to be on my way out the door to the grocery store, I naturally added Triscuits and Muenster cheese to my list. I have never had bouregs with seeds on them, so I didn't relate to it in that nostalgia sort of way, but it was a tasty snack. What it actually reminded me more of was string cheese – not the mozzarella sticks you find by the cheddar and American cheese, but the real string cheese they hide over by the fresh mozzarella. Nine out of ten times, that will be an Armenian string cheese (the other time you'll find Italian), seasoned with the black seeds and mahlab (also used to flavor Choreg).  Now I'm wishing we had this conversation before I made the Sujuk Pizza a while back and couldn't find the string cheese!

NOTE:  Although their version did not include tomato, because all of the commercials tell you to top your cracker with three items, I was afraid the Triscuit Police might come after me if I only used the Muenster and seeds, so I thin-sliced a few small tomatoes and blotted some of the juice before topping some my crackers with those as well.  Shhhh, don't tell the Triscuit Police, but I made them again since then and broke the cracker law by adding a fourth ingredient - sprinkling dill over the tomatoes.  Yummm!  I think dill is my favorite herb.

What's your favorite Triscuit topper??

Triscuit "Emergency Cheese Bouregs" - Hye Thyme Cafe




Wednesday, August 19, 2015

Crispy Roasted-Tahini Green Beans

Crispy Roasted Tahini Green Beans: Hye Thyme Cafe

The folks over at Sesame King Tahini, through Thought For Food & Son, recently sent me a few jars of their Tahini to sample and review. I have only used one so far, and not enough to make a true evaluation, so this is not my review post, but I thought I would share with you my first "experiment."

If you are not familiar with Tahini, it's a paste made from sesame seeds, most commonly used as an ingredient in Hummus. When I think of sesame, one of the first things that comes to mind is the Sesame Green Beans I love to order with Chinese take-out. That's where the idea for these came from.

INGREDIENTS :
Green Beans
Tahini (I used roasted)
Bread Crumbs (I tried both fresh and dry seasoned)
Cooking spray, melted butter, or olive oil (I used spray)
  1. Preheat oven to 375 and spray/grease baking sheet.
  2. Drop the beans into a pot of boiling water for about 30 seconds to blanch, then immediately run under cold water until cooled; pat dry.
  3. Dip the beans in the tahini, letting the excess drip off, then roll in bread crumbs and transfer to baking sheet. (Like with coconut milk, tahini separates, so you need to shake or stir it to re-distribute the oil.)
  4. Spray the top with cooking spray, or spritz/drizzle with melted butter or olive oil.
  5. Pop the tray in the oven, reducing the heat to 350, and bake for 15" or so until nicely toasted.
I thought about making a dipping sauce, maybe a lemon aioli, but I didn't want to detract from the sesame. So what's the verdict? I really liked the beans that were coated in the fresh bread crumbs. As for the dry seasoned crumbs, it was sort of like that order of skinny onion rings when you go to pick one up and half the batter falls off. I didn't have any Panko crumbs in the house, or I would have tried those too. The Panko might provide even more crunch than the fresh crumbs.

Crispy Roasted Tahini Green Beans: Hye Thyme Cafe
Crispy Roasted Tahini Green Beans: Hye Thyme Cafe

Crispy Roasted Tahini Green Beans: Hye Thyme Cafe
Crispy Roasted Tahini Green Beans: Hye Thyme Cafe


Crispy Roasted Tahini Green Beans: Hye Thyme Cafe


Crispy Roasted Tahini Green Beans: Hye Thyme Cafe
Fresh crumbs on left / dry seasoned on right.


Crispy Roasted Tahini Green Beans: Hye Thyme Cafe

Crispy Roasted Tahini Green Beans: Hye Thyme Cafe




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