Sentences with phrase «sage leaves in»

Divide the fondue mixture between the pumpkins, filling them almost to the top and leaving the sage leaves in place.

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

Scatter the sage leaves in the spaces in the pan, and season with the remaining 1/2 teaspoon salt.

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

While I had my eye on Galatke (Serbian Semolina Baklava), Colcannon, and Yachae Kalguksu (Korean Knife Noodle & Vegetable Soup), I chose this chicken dish because we still have plenty of sage left in the garden that I wanted to use up before winter comes.

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??

Not exact matches

The impression left in the mind of an American reader, after he finishes Andrzej Franaszek's exhaustive new biography of Czesław Miłosz, is the absurdity that this man was ever considered a political sage.

Destructive biblical criticism, exemplified for years in the work of the so - called Jesus Seminar, eviscerates the gospel narratives of all theological power and leaves us, at best, with a Jesus made in our own image — political agitator, cynic sage, new age guru, etc..

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.

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

Bring the stock and 3 cups of water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt.

Not that garlic needs help in the flavoring department, but fresh thyme and sage, plus a bay leaf balance out the super savory leanings of the garlic.

Cut slits in the flesh of each half and tuck in 5 sage leaves on each side.

Remove the sage leaf and stir in the lemon juice.

Stir in tomatoes, carrots, tofu, sage and bay leaf.

1 whole bone - in turkey breast (about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter

I leave out the sage and put in Old Bay seasoning.

A great compliment to the sweetness of pumpkin and butternut squash finished off in fragrant buttered sage leave.

Place the sweetpotato mash in the middle of a plate, place mushrooms on top, and some sage leaves for decoration.

In a small saucepan on low heat saute 1 Tablespoon of butter and 6 sage leaves until fragrant about 2 - 3 minutes.

In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme leaves, parsley and crushed rosemary leaves, 1/2 teaspoon each of rubbed sage, black pepper and sea salt.

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

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

I use quite a lot of ras el hanout in Moroccan cooking, and compared the aroma of this mixture to the small bit I had left from my last purhcase, either from My Spice Sage or Frontier.

In a bowl, combine nuts and sage leaves.

Combine hazelnuts, lemon juice, balsamic vinegar, mustard, maple syrup and sage leaves, if using, in an upright blender.

In a small sauce pan, heat oil on medium, add sage leaves and cook for about 1 minute until crispy, turning over once.

2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper

Dip squash slices in the mix and arrange on a baking pan, sprinkle with sea salt and fresh sage leaves.

In the meantime, make the relish: place the chopped onion, raisins, dates, sage leaves, salt and the water in a pot and bring to boil on low heat under a liIn the meantime, make the relish: place the chopped onion, raisins, dates, sage leaves, salt and the water in a pot and bring to boil on low heat under a liin a pot and bring to boil on low heat under a lid.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)

Combine onion, sage leaves, and garlic cloves in a food processor and pulse until coarse, but do not puree:

Make the garlic stock: In a large saucepan set over medium - high heat, add the water, garlic cloves, sage leaves and bay leaf and bring to a simmer.

- I left some larger chunks of onion and sage in my dip.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

I added extra garlic, dried cranberries in place of raisins, cooked the lentils with bay leaf in the water, and used sage instead of thyme in the loaf.

In a food processor, combine 1 2/3 cups of the chickpeas (reserve the rest), lemon juice, tamari, sage, the remaining 1/4 teaspoon of salt, and the sauteed mixture, and partially puree (leaving some chunkier consistency).

Toss in sage leaves and simmer until fragrant (med.

ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)

Add in stock, vinegars, bay leaves, sage and thyme.

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.

1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay leaves 1/2 teaspoon ground sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions, for garnish Cooked rice, for serving Tabasco sauce, for serving

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

Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (Mexican oregano if you have it).

In a small sauté pan melt the butter and wilt the sage leaves briefly.

Grind bay leaves, peppercorns, and allspice in a spice mill until very fine; toss with salt, sage, and 1/4 cup brown sugar in a medium bowl.

Muddle lemons, sage leaves, Simple Syrup, and salt in a pitcher.

We have olive trees on the left side of our house, grape plants on the right, and rosemary, sage and lavender fields in our garden.