One of the longstanding “rules” of pairing wine and food has been “white wine with fish and red wine with meat” - well today we’re breaking that outdated rules and doing the unthinkable! Yes, my friend, today I’m sharing a delicious recipe for Grilled Swordfish with Romesco Sauce and pairing it with a RED wine.
Did you pass out? Feel a little woozy?
I hope not because this really isn’t the crazy concept it once seemed. And in this post I’m going to share the secrets of creating winning food and wine pairings every time. First and foremost, you need to consider the weight of the wine and the dish you’d like to pair it with. Matching the weight of both components ensures that neither overwhelms the other and takes center stage alone. A meatier fish like swordfish is a prime example of a protein you could pair with a medium-bodied red wine. Light, flaky snapper on the other hand, not so much.
Which leads me to the second thing to consider, the flavors of the dish. Another one of my favorite Summer recipes is Swordfish with Rosé Aioli and a Fennel and Olive Salad. In this case, the flavors of the preparation make it better suited for pairing with a rosé wine. The rich, oily texture of the swordfish combined with smoky, peppery Romesco sauce on the other hand make this recipe a great candidate for pairing with either a medium-bodied red or a viscous, fuller-bodied white wine.
But why not taste for yourself? As your guide on this culinary journey, I’m not here to dictate which pairings you should like, only your palate can make that decision. So continue reading and I hope you feel inspired to experiment and try this delicious recipe and pairing in your own home.
We were fortunate to collaborate on this meal with some of our favorite friends who just happened to have some fresh, delicious swordfish steaks on hand! As we prepared the sauce and fish, their beautiful daughter (who had just broken her arm, poor thing!) picked flowers from the yard at Chez Miskew to make a pretty arrangement featuring gardenias, jasmine and allamanda.
Romesco sauce originated in the seaside town of Tarragona in Northeastern Spain. The sauce is a mixture of almonds and hazelnuts, roasted red peppers, garlic, Sherry vinegar and olive oil that was invented by local fishermen. Using a traditional mortar and pestle, they would grind the ingredients together, much like an Italian pesto or French tapenade, to serve with the day's catch. Over time, different variations of the sauce have emerged such as Salvitxada, which is Romesco that's been thickened with garlic-rubbed, toasted bread. The hearty flavors and textures of the Romesco sauce also make an excellent accompaniment for chicken and beef as well.
As far as a wine pairing goes for Grilled Swordfish with Romesco Sauce, there are a couple wonderful options. When pairing food and wine I usually like to stick with the tenet, "If it grows together it goes together," whenever possible (like here and here) so a dry, Spanish white wine that mirrors the dish’s flavors and textures would be an excellent choice.
I love the Bodegas Palacio Cosme Palacio White Rioja, a blend of Viura and Malvasia grapes with fragrant aromatics of pear and citrus and creamy, rich texture that beautifully mirrors that of the swordfish. The wine also has a delightful spiciness, thanks to a little time spent in French oak, and notes of almond and citrus that highlight the acid and nutty flavors in the sauce beautifully. However, if you're unable to find a white Rioja, a full-bodied white like a New World Chardonnay with a kiss of oak will also make a very nice pairing.
And for you red wine fans, I especially like a savory, Tempranillo-based wine like the Cune Rioja Crianza with its soft red berry flavors, lively acidity and supple tannins. Outside of Spain, head to Italy for delightful options like the imminently food friendly Vietti Barbera d’Asti Tre Vigne with notes of black fruit, spice and toasted almond or to France for a cru Beaujolais like the Maison Joseph Drouhin Hospices de Belleville Brouilly with notes of red and black fruit accentuated by hints of orange peel, minerals and spice. For even more medium-bodied, food friendly red wines to explore, click here.
I hope you enjoy this delicious recipe for Grilled Swordfish with Romesco Sauce and have fun discovering which wine pairings you enjoy the most. What are your favorite medium-bodied red wines? Please let me know in the comments section below.
Print Recipe"GRILLED SWORDFISH WITH ROMESCO SAUCE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4
Pair with a dry, Spanish white wine like the Bodegas Palacio Cosme Palacio White Rioja or a New World Chardonnay with a kiss of oak!
Ingredients
4 8-ounce swordfish steaks
1 yellow onion, thinly sliced
1 pint cherry tomatoes
1 jalapeño pepper, seeded & thinly sliced
4 garlic cloves, smashed with side of a Chef's knife & skins removed
3 Calabrian chiles in oil, drained
1 teaspoon smoked paprika
1/4 cup plus 3 Tablespoons good olive oil
1/2 cup slivered almonds
2 Tablespoons Sherry vinegar
Kosher salt & freshly ground black pepper
Instructions
Preheat oven to 450 degrees
Add slivered almonds to a large pan or skillet and spread in a single layer. Toast nuts over medium heat until lightly browned and fragrant, stirring frequently. Transfer almonds to a paper towel lined plate and set aside to cool.
On a medium-sized, rimmed baking sheet, combine the tomatoes, jalapeño, onion, garlic, chiles, smoked paprika and 2 Tablespoons olive oil. Season with Kosher salt and pepper and toss well to coat. Roast in the preheated oven for approximately 30-40 minutes, until vegetables are soft and caramelized.
Add the toasted almonds to a food processor and pulse until a paste forms. Add the roasted vegetables, 2 Tablespoons olive oil and Sherry vinegar and continue to pulse until the sauce is still chunky.
Preheat the grill or grill pan. Rub the swordfish with 2-3 Tablespoons of olive oil and season with Kosher salt and pepper. Once the grill is hot, add the swordfish steaks (you might need to do 2 batches if using a grill pan) and grill over med-high heat until charred and cooked to your desired doneness, approximately 4-5 minutes per side.
Serve each swordfish steak with a dollop of Romesco sauce and any extra served alongside.
I walked into Walgreens yesterday and could not believe my eyes. Their Halloween decorations were up already! Now I L O V E Halloween (especially making this spooky recipe), but it’s only mid-August and the first day of Fall is still over a month away. Sorry, but I am NOT ready to say goodbye to Summer just yet. Thankfully, this delicious recipe for Grilled Swordfish with Romesco Sauce helps make the transition from Summer into Fall not only painless, but extremely enjoyable.
While cooking on the grill is synonymous with Summer, the rich, oily texture of the swordfish and smoky, peppery Romesco sauce conjure thoughts and flavors of Fall. I love this culinary yin-yang that makes this delightful dish perfect for savoring the remaining weeks of Summer. And what’s better than enjoying great food with friends? We were fortunate to collaborate on this meal with some wonderful friends who just happened to have some fresh, delicious swordfish steaks on hand! As we prepared the sauce and fish, their beautiful daughter (who had just broken her arm, poor thing!) picked flowers from the yard at Chez Miskew to make a gorgeous arrangement featuring gardenias, jasmine and allamanda.
Romesco sauce originated in the seaside town of Tarragona in Northeastern Spain. The sauce is a mixture of almonds and hazelnuts, roasted red peppers, garlic, Sherry vinegar and olive oil that was invented by local fishermen. Using a traditional mortar and pestle, they would grind the ingredients together, much like an Italian pesto or French tapenade, to serve with the day’s catch. Over time, different variations of the sauce have emerged such as Salvitxada, which is Romesco that’s been thickened with garlic-rubbed, toasted bread. The hearty flavors and textures of the Romesco sauce also make an excellent accompaniment for chicken and beef as well.
The ideal wine pairing for Grilled Swordfish with Romesco Sauce is a dry, Spanish white wine that mirrors its flavors and texture like the Bodegas Palacio Cosme Palacio White Rioja. Made from a blend of Viura and Malvasia grapes, this lovely wine has fragrant aromatics of pear and citrus and a creamy, rich texture that mirrors that of the swordfish. The wine also has a delightful spiciness, thanks to a little time spent in French oak, and notes of almond and citrus that highlight the acid and nutty flavors in the sauce beautifully. When pairing food and wine I usually like to stick with the tenet, “If it grows together it goes together,” whenever possible (like here and here). However, if you’re unable to find a white Rioja to pair with this dish, a full-bodied white like a New World Chardonnay with a kiss of oak will also make a very nice pairing.
I hope you enjoy our recipe for Grilled Swordfish with Romesco Sauce and that it helps you make the seasonal transition seamlessly! Do YOU have any recipes that get you through the Summer to Fall transition? If so, I’d LOVE to hear about them in the Comments sections below.
Bon appétit,
The post Grilled Swordfish with Romesco Sauce appeared first on The Glamorous Gourmet.
fattoria-felsina-botti-cellar
Whether you're eager to learn more about wine or are just a casual imbiber, sooner or later you're going to encounter our latest Wine Word(s) of the Week: "Old World" & "New World." Knowing both the geographic meaning of these terms as well as the stylistic differences they imply will help you develop your own personal vinous tastes and discover wines that are most likely to please your palate.
Geographically speaking, the term Old World refers to the countries of Europe where winemaking essentially originated. Countries such as France, Italy, Spain, Germany and Portugal, among others, that've been making wine for hundreds and hundreds of years fall squarely under the Old World umbrella.
New World wine regions, on the other hand, are anything outside Europe. Fine winemaking in these regions only developed after the introduction of traditional Old World techniques and Vitis vinifera grape varieties (to learn more, click here). Countries such as the United States, Australia, New Zealand, Chile, Argentina, South Africa and, more recently, China are all considered New World wine regions.
In addition to the geographic distinction, the terms Old World and New World also refer to the style of wine they produce. Old World wines are considered more restrained and understated in terms of aroma, flavor, body and alcohol content relative to New World wines. This is partly because Old World wine regions have cooler climates which prevent the grapes from getting as ripe as they do in the New World. Riper grapes have more sugar which results in higher alcohol levels and fuller-bodied wines. Aromas and flavors of fruit are also more intense in wine made from riper fruit.
So while Old World wines are generally more earthy with reserved aromas and flavors, New World wines are more fruit forward with more intense aromas and flavors.
It is important to note that both styles of wine can be balanced and delicious and neither Old World nor New World wines are "better" than the other despite what you might hear from some wine snobs out there. It's important to do your own vinous research and taste as many wines as you can (how's THAT for homework?) and let your own palate be your guide.
Using the Wine Word(s) in a sentence:
"I prefer the earthiness of Old Word wines over the fruitiness of New World wines."
"Although this wine is from Tuscany, it's made in a more New World style."
"Even though the Malbec grape is from Bordeaux, it now thrives mostly in New World wine regions such as Argentina."
I hope you enjoyed our latest Wine Word(s) of the Week and if you have any "Wine Words" you'd like to learn more about, please feel free to tell me in the Comments section below. To see previous Wine Words of the Week, please click here and, as always, thanks for reading! xo
Whether you’re eager to learn more about wine or are just a casual imbiber, sooner or later you’re going to encounter our latest Wine Word(s) of the Week: “Old World” & “New World.” Knowing both the geographic meaning of these terms as well as the stylistic differences they imply will help you develop your own personal vinous tastes and discover wines that are most likely to please your palate.
Geographically speaking, the term Old World refers to the countries of Europe where winemaking essentially originated. Countries such as France, Italy, Spain, Germany and Portugal, among others, that’ve been making wine for hundreds of years fall squarely under the Old World umbrella. New World wine regions, on the other hand, are anything outside Europe. Fine winemaking in these regions only developed after the introduction of traditional Old World techniques and Vitis vinifera grape varieties (to learn more, click here). Countries including the United States, Australia, New Zealand, Chile, Argentina, South Africa and, more recently, China are all considered New World wine regions.
Large wine barrels or “botti” are primarily used in the Old World wine region of Tuscany
In addition to the geographic distinction, the terms Old World and New World also refer to the style of wine. Old World wines are considered more restrained and understated in terms of aroma, flavor, body and alcohol content relative to New World wines. This is partly because Old World wine regions have cooler climates which prevent the grapes from getting as ripe as they do in the New World. Riper grapes have more sugar which results in higher alcohol levels and fuller-bodied finished wines. Aromas and flavors of fruit are also more intense in wine made from riper fruit. So while Old World wines are generally more earthy with reserved aromas and flavors, New World wines are more fruit forward with more intense aromas and flavors.
It is important to note that both styles of wine can be balanced and delicious and neither Old World nor New World wines are “better” than the other despite what you might hear from some wine snobs out there. It’s important to do your own vinous research and taste as many wines as you can (how’s THAT for homework?) and let your own palate be your guide.
Using the Wine Word(s) in a sentence:
– “I prefer the earthiness of Old Word wines over the fruitiness of New World wines.”
– “Although this wine is from Tuscany, it’s made in a more New World style.”
– “Even though the Malbec grape is from Bordeaux, it now thrives mostly in New World wine regions such as Argentina.”
I hope you enjoyed our latest Wine Word(s) of the Week and if you have any “wine words” you’d like to learn more about, please feel free to tell me in the Comments section below. To see previous Wine Words of the Week, please click here and, as always, thanks for reading!
Cheers,
The post Wine Word(s) of the Week: “Old World” & “New World” appeared first on The Glamorous Gourmet.
Looking to add a little "sizzle" to your Summer reading? If so, then add Mark Spivak's "Friend of the Devil" to your reading list! This devilishly delicious "culinary thriller" is the first novel from acclaimed food, wine & travel writer Mark Spivak and can best be summed up as: two parts Anthony Bourdain and one part Lifestyles of the Rich & Famous, garnished with a dash of The Demon Files."Friend of the Devil" features a racy romp through Palm Beach's 1990's society scene and centers around the glamorous, yet illustrious, Chateau de la Mer restaurant. Aspiring journalist, David Fox, is in town to cover the restaurant's silver jubilee, but quickly becomes obsessed with its owner, America's most celebrated chef, Joseph Soderini di Avenzano. Fox is convinced that Avenzano has entered into a Faustian pact with the devil himself to achieve his vast fame and fortune. The ensuing drama centers around the conflict of good vs. evil and entrances with a rich tapestry of food, wine, lust, honor and betrayal. His journey to the edge of obsession provides an exhilarating view into the mental cat and mouse game between he and the Chef, who also becomes his romantic rival. Fox’s sexual escapades with the temptress Alessandra and the sumptuous descriptions of mouth-watering dishes such as Fettuce Carota, Vitello Cruja and the Chef’s pièce de résistance, Bedouin Stuffed Poussin, make this book a sensuously satisfying read.
An award-winning writer specializing in wine, spirits, food and culinary travel, Spivak is already the author of two non-fiction books, Iconic Spirits: An Intoxicating History (2012) and Moonshine Nation (2014). So why change course with a novel now? Spivak was kind enough to indulge my questions over lunch at 50 Ocean in Delray Beach."Becoming a novelist was the end game from the beginning," Spivak shared. For the inspiration to make the leap, he credits Ernest Hemingway and Studs Terkel, "Hemingway was my biggest inspiration, I even had his poster up in my room."Spivak's interest in the Faustian pact as the underlying theme for "Friend of the Devil" was inspired by 1930's American blues singer-songwriter and musician, Robert Johnson. Also from rural Mississippi, the novel's opening location, Johnson is believed to have made a Faustian pact with the devil to achieve success. While he received little commercial success during his short lifetime, Johnson was ultimately inducted into the Rock and Roll Hall of Fame and is widely recognized as a master of the Mississippi Delta Blues style. To this day, many legendary rock musicians, including Eric Clapton, cite his work as a great source of inspiration. "The paranormal aspect of that story really intrigued me," Spivak explained, "the fact that Satan could be the salesman next door."When asked for an inspiring quote, Spivak referenced the song, "Won't Get Fooled Again" by The Who. "I love the concept of being liberated from the need of sounding smart and stylish and just communicating." The hardest part of writing this book? "You have to decide if you're writing to express yourself or for people to read you. The hardest part was putting [the book] into the format to be read, you have to make some compromises and that was hard."In addition to dedicating "Friend of the Devil" to his wife, Carolann, Spivak includes a posthumous, "long overdue tip of the hat," to novelist and former professor Frederick Busch followed by the quote, "Il miglior fabbro." The Italian phrase translates as, "the better craftsman," and while originally from Dante's "Divine Comedy," Spivak had other reasons for using it. "It was T.S. Eliot's dedication to Ezra Pound for helping him edit The Waste Land," he explained. While not directly involved in the editing of the book, Busch greatly influenced Spivak's writing style and the book, "wouldn't have turned out the way it did without his influence."When pressed on whether we'll be seeing journalist David Fox or the enigmatic Chef Joseph Soderini di Avenzano again? "No I think I've already told that story, but I've got other things in the works." Let's hope so, we really look forward to seeing what Mark Spivak cooks up next!Bon appétit,
Looking to add a little “sizzle” to your Summer reading? If so, then add Mark Spivak’s “Friend of the Devil” to your reading list! This devilishly delicious “culinary thriller” is the first novel from acclaimed food, wine & travel writer Mark Spivak and can best be summed up as: two parts Anthony Bourdain and one part Lifestyles of the Rich & Famous, garnished with a dash of The Demon Files.
“Friend of the Devil” features a racy romp through Palm Beach’s 1990’s society scene and centers around the glamorous, yet illustrious, Chateau de la Mer restaurant. Aspiring journalist, David Fox, is in town to cover the restaurant’s silver jubilee, but quickly becomes obsessed with its owner, America’s most celebrated chef, Joseph Soderini di Avenzano. Fox is convinced that Avenzano has entered into a Faustian pact with the devil himself to achieve his vast fame and fortune. The ensuing drama centers around the conflict of good vs. evil and entrances with a rich tapestry of food, wine, lust, honor and betrayal. His journey to the edge of obsession provides an exhilarating view into the mental cat and mouse game between he and the Chef, who also becomes his romantic rival. Fox’s sexual escapades with the temptress Alessandra and the sumptuous descriptions of mouth-watering dishes such as Fettuce Carota, Vitello Cruja and the Chef’s pièce de résistance, Bedouin Stuffed Poussin, make this book a sensuously satisfying read.
“Friend of the Devil” is award-winning author Mark Spivak’s first novel!
An award-winning writer specializing in wine, spirits, food and culinary travel, Spivak is already the author of two non-fiction books, Iconic Spirits: An Intoxicating History (2012) and Moonshine Nation (2014). So why change course with a novel now? Spivak was kind enough to indulge my questions over lunch at 50 Ocean in Delray Beach.
“Becoming a novelist was the end game from the beginning,” Spivak shared. For the inspiration to make the leap, he credits Ernest Hemingway and Studs Terkel, “Hemingway was my biggest inspiration, I even had his poster up in my room.”
Spivak’s interest in the Faustian pact as the underlying theme for “Friend of the Devil” was inspired by 1930’s American blues singer-songwriter and musician, Robert Johnson. Also from rural Mississippi, the novel’s opening location, Johnson is believed to have made a Faustian pact with the devil to achieve success. While he received little commercial success during his short lifetime, Johnson was ultimately inducted into the Rock and Roll Hall of Fame and is widely recognized as a master of the Mississippi Delta Blues style. To this day, many legendary rock musicians, including Eric Clapton, cite his work as a great source of inspiration. “The paranormal aspect of that story really intrigued me,” Spivak explained, “the fact that Satan could be the salesman next door.”
When asked for an inspiring quote, Spivak referenced the song, “Won’t Get Fooled Again” by The Who. “I love the concept of being liberated from the need of sounding smart and stylish and just communicating.” The hardest part of writing this book? “You have to decide if you’re writing to express yourself or for people to read you. The hardest part was putting [the book] into the format to be read, you have to make some compromises and that was hard.”
In addition to dedicating “Friend of the Devil” to his wife, Carolann, Spivak includes a posthumous, “long overdue tip of the hat,” to novelist and former professor Frederick Busch followed by the quote, “Il miglior fabbro.” The Italian phrase translates as, “the better craftsman,” and while originally from Dante’s “Divine Comedy,” Spivak had other reasons for using it. “It was T.S. Eliot’s dedication to Ezra Pound for helping him edit The Waste Land,” he explained. While not directly involved in the editing of the book, Busch greatly influenced Spivak’s writing style and the book, “wouldn’t have turned out the way it did without his influence.”
When pressed on whether we’ll be seeing journalist David Fox or the enigmatic Chef Joseph Soderini di Avenzano again? “No I think I’ve already told that story, but I’ve got other things in the works.” Let’s hope so, we really look forward to seeing what Mark Spivak cooks up next!
Bon appétit,
The post Guilty Pleasure: Mark Spivak’s “Friend of the Devil” appeared first on The Glamorous Gourmet.
If it could only be like this always - always Summer, the fruit always ripe.
One of the things I love most about late Summer is the oodles of fabulous ripe fruit…especially my personal favorite, nectarines! There's just something about the smell of a perfectly ripe nectarine. When I hold it up to my nose, close my eyes and inhale, it's intoxicating, sweet perfume takes me back to childhood and happy Summer memories of plucking ripe nectarines straight off the tree and gobbling them down on the spot.
One of my favorite ways to enjoy the abundance of fruity deliciousness is through recipes that truly let the fresh ingredients shine. So, I'm super happy to share one of my favorite Summertime Sweets with you: Nectarine Thyme Crumble. There's just nothing like an uncomplicated crumble to showcase ripe Summer fruit! And thankfully, they couldn't be easier to make.
A crumble is a simple dessert consisting of cooked fruit topped with a crumbly mixture of butter, flour and sugar which is then baked in the oven until the topping is crisp and deliciously browned. The dish originated in Britain during World War II when the ingredients for pie pastry were scarce and it has remained popular to this day due to its utter yumminess. Of course in true GG fashion, I’ve made one boozy addition to glam up the flavors and included a delightfully frothy, Italian sparkling wine to pair it with.
You definitely need to serve a warm crumble with ice cream, which begins to melt the minute it hits the dessert - #sheerdeliciousness! In addition to nectarines, a crumble can also be made with a variety of fruits such as apples, blackberries, peaches, rhubarb and plums. I especially like baking them in a cast iron pan which gives the dessert a deliciously rustic touch and makes a great presentation but you can also use a glass baking dish instead.
For maximum enjoyment, use the ripest nectarines you can get your hands on. And be sure to purchase an extra one to indulge in as you slice the fruit for the recipe ~ it’s NO use trying to resist, nor should you have to! And whenever I make fruit desserts I like to add a little liqueur to enhance the flavor and bump up the complexity a notch. For this recipe, I add a little J Vineyards Pear Liqueur which beautifully enhances the flavor of the nectarines but feel free to use something you already have on hand - citrusy Grand Marnier or even a floral elderflower liqueur like St. Germain would also work nicely.
To pair with your Nectarine Thyme Crumble, I highly recommend a Moscato d'Asti, a delightfully frothy, semi-sparkling wine from Italy's Piedmont region. The Italians refer to this type of wine as "frizzante," meaning the wine is slightly sparkling and not quite as bubbly as Champagne.
And since the dessert itself is only lightly sweet, the wine's delicate flavors of peach, citrus and honey complement the crumble beautifully while the subtle, frothy effervescence adds a delightful texture to the pairing experience. Some of my favorite Moscatos include the Michele Chiarlo Nivole Moscato d'Asti and La Spinetta Moscato d'Asti "Biancospino" and "Bricco Quaglia."
I hope you enjoy this recipe for Nectarine Thyme Crumble as much as we do and I'd also love to know, what are YOUR favorite Summer flavors and/or desserts? Please let me know in the Comments section below! Just scroll on down there to the little box and let me know. xo
"SUMMERTIME SWEETS: NECTARINE THYME CRUMBLE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 6
This recipe fits nicely in a 10" cast iron pan & pairs nicely with a Moscato d'Asti from Italy's Piedmont region.
Ingredients
6 ripe nectarines, thinly sliced
6 Tablespoons granulated sugar
1 1/2 Tablespoons freshly squeezed lemon juice
6 thyme sprigs, plus extra for garnish
3/4 cup all purpose flour
4 Tablespoons light brown sugar
2 Tablespoons wheat germ
1/4 cup butter, softened
1 Tablespoon pear brandy or other similarly flavored liqueur
Kosher salt
Instructions
) In a large bowl, toss the sliced nectarines, granulated sugar, lemon juice, thyme sprigs and a pinch of Kosher salt. Let marinate for 1 hour.
) Preheat over to 375 degrees. In another bowl, combine the flour, brown sugar, wheat germ and a pinch of Kosher salt. Work the softened butter into the mixture with your fingers until it has the consistency of sand. Spread the mixture out evenly on a baking sheet, making sure the clumps are of similar sizes so they cook evenly.
) Bake the streusel in the oven for approximately 10-15 minutes, stirring 1-2 times, until the mixture is lightly and evenly browned. Set aside to cool.
) Spoon the nectarine mixture, including the thyme and any accumulated juices, into a 10" cast iron pan. Bake for approximately 20 minutes, until the fruit is softened and the juices are bubbling.
) Scatter the streusel on top of the nectarine mixture in the cast iron pan and bake for an additional 5-10 minutes until browned and bubbly. Garnish with additional thyme sprigs and serve with generous scoops of vanilla ice cream.
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