I also like to
add rubbed sage for a bit of holiday - inspired flavor, and sometimes rosemary too.
I used mustard powder and nutmeg to season Stovetop Mac & Cheese in the past, so those sounded good again and I also decided to
add rubbed sage since it worked so well in the Sausage & Pumpkin Pasta.
Not exact matches
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of
rubbed sage leaves and I
added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.
Perhaps I'll
add a bit more maple syrup and a little less
sage on the
rub next time, but I like it a little sweeter!
Add the corn bread,
sage, salt, pepper, parsley, garlic, and half the Cajun
rub and mix well.
In a heavy pan toast peppercorns,
sage, basil, fennel and coriander seeds over a medium heat until browned Remove from heat and then place seeds onto a plate to cool Pour the seeds into a blender
adding sea salt Blend all of these ingredients until the mixture resembles a fine powder
Rub can be stored in a sealed glass jar in your pantry