{"id":694,"date":"2009-03-18T06:00:00","date_gmt":"2009-03-18T14:00:00","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=694"},"modified":"2009-03-18T06:00:00","modified_gmt":"2009-03-18T14:00:00","slug":"braised-fingerlings-with-thyme-and-butter","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=694","title":{"rendered":"Braised Fingerlings with Thyme and Butter"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-size: small; font-family: Times New Roman;\">by Molly Stevens courtesy of <em>Fine Cooking<\/em><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoBodyText\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt;\"><span style=\"font-family: Times New Roman;\">1-3\/4 lb. fingerling potatoes, scrubbed<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>6 large sprigs fresh thyme, rosemary, or bay<br \/>\n3 to 4 Tbs. unsalted butter<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>kosher salt and freshly ground black pepper<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn\u2019t be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3\/4 tsp. salt, and a few generous grinds of pepper to the potatoes.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Pour over just enough water (or broth for a richer flavor) to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1\/2 cup.)<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it\u2019s reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Molly Stevens courtesy of Fine Cooking \u00a0 1-3\/4 lb. fingerling potatoes, scrubbed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 large sprigs fresh thyme, rosemary, or bay 3 to 4 Tbs. unsalted butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kosher salt and freshly ground black pepper \u00a0 Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":217,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-694","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=694"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/694\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/217"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}