Sentences with phrase «fried sage leaves»

With a funky decor styled on an old - school soul diner, it boasts an eclectic range of original cocktails and imaginative snacks, such as chips roasted in Wagyu fat and dressed in red chilli and fried sage leaves.

The pasta looks perfect to come back to, though I could never get fried sage leaves not to taste bitter.

Garnish with 2 - 3 more fried sage leaves.

The only thing missing was the fried sage leaves!

After I toss the whole wheat pasta with the creamy sauce, I garnish the dish with crispy fried sage leaves.

For this dish, I use panko bread crumbs, finely chopped walnuts, and butter - fried sage leaves.

Day 1: bake the pumpkin and prep the leeks, carrots, and shallots / onion Day 2: Prepare the soup then allow it to rest overnight Day 3: Reheat the soup, make the fried sage leaves, and serve.

Serve the ravioli hot with more grated Parmigiano Reggiano and deep - fried sage leaves.

Remove from oven and place on serving platter and drizzle with sage oil, 2 tbsp maple syrup and crumbled fried sage leaves.

Jess used butternut squash instead and didn't include the fried sage leaves on top & they were still delicious and sage - y.

Serve over roasted spaghetti squash and top with fried sage leaves.

Planning to serve as a Thanksgiving appetizer in cordial glasses with crostini topped with homemade ricotta (with fried sage leaves mixed in).

Fry sage leaves in oil for 1 minute on each side, removing to a paper towel to dry.

Heat the last tablespoon of oil in the skillet and fry the sage leaves for about 30 seconds, until crisp.

Fry the sage leaves with a pinch of salt until just crispy (don't burn them - it will take less than a minute).

In a small skillet heat enough olive oil to fry the sage leaves, cook about 30 seconds on each side, or until crisp.

Fry sage leaves in 3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch.

Fry the sage leaves for 1 - 2 minutes until crispy and drain on kitchen paper.

Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker.

Fry the sage leaves in the butter until crispy, about 2 minutes.

Not exact matches

Add well - dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy.

Mix the oil left over from frying the sage into the mash.

When hot, add half the sage leaves and fry until crisp, about 15 seconds, turning occasionally to fry evenly.

Add the 1/2 cup fresh sage leaves and fry until browned and crisp.

I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower, left out the rosemary and used sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.

Add the sage leaves to the hot pork drippings and fry them until crisp.

Add the sage leaves and fry for one minute on each side or until crisp.

Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf over a moderate heat until the shallots are soft (about 5 minutes).

Roasted cauliflower gets a hit of flavor and texture from crispy sage leaves fried in butter.

So my questions has always been about the brown butter and sage sauce is that the act of putting butter and a sage leaf in the pan and then frying the item or is it something else??

Add 2 tablespoons of chopped fried sage and the thyme leaves to the warm soup AFTER you blend it in the blender.

Roasted cauliflower gets a hit of flavor and texture from crispy sage leaves fried in butter.