Crumble
the sage leaves into the vegetables.
Swirl the lemon juice, remaining butter and the final 2
sage leaves into the pan and season with salt and pepper.
Not exact matches
Mix the oil
left over from frying the
sage into the mash.
5 slices maple bacon, chopped 1 cup ciabatta bread, cut
into 1/2 -1 inch cubes 1 large shallot, coarsely chopped 12 - 15
sage leaves
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
ingredients BUTTERNUT SQUASH RAVIOLI WITH
SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to ta
SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut
into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh
sage leaves Kosher salt and freshly ground black pepper (to ta
sage leaves Kosher salt and freshly ground black pepper (to taste)
For the stuffing: 1 recipe Southern - Style Cornbread, cut
into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh
sage 1 tablespoon minced fresh thyme
leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme
leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup
sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut
into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut
into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped
into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried
sage 1 tsp chopped thyme 1/2 cup chopped flat -
leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
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)
I had a few
sage leaves left over from another dish and chopped those
into the custard as well.
Ingredients for 4 servings of pasta sauce: 6 T unsalted butter / 1/2 cup of small fresh
sage leaves or large
leaves cut
into strips / lemon wedge (optional)
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs
sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon
leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
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)
Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread, cut
into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings removed, crumbled 2 Granny Smith apples, cored, cut
into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard
leaves, about 12 ounces, ends trimmed,
leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh
sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock
Once the butternut squash is cubed and roasted, toss it
into a large pot with the rest of the plant - based ingredients: celery, seasonal apples, onion, potato, carrots, vegetable broth, spices and
sage leaves.
So in this season of reminiscence, if we grind a sprig of Barcelona's laurels in the palm, we find the sharp aromas of bay
leaf and
sage suddenly evoking the heal and vapors of Olympic Stadium atop Montju «Äö √ † √ ∂ «àö √ ≤ c. And memory being so hopelessly bound up with emotion, the flooding images resolve
into those of a single day, the most compelling day of the Summer Olympics — and of the year.
Sage, peppermint, spearmint, lemon balm, oregano, and cabbage
leaves can all be incorporated
into a pressed oil (cold pressed or hot) to make massage oils for milk suppression.
My favorite spics to incorporate
into vegetable dishes include basil, bay
leaf, caraway, cumin, dill, fennel, garlic, marjoram, mustard seeds, oregano, rosemary,
sage, and thyme.
, bay
leaves (they should go
into virtually every stock, broth, soup and sauce you make), turmeric, ginger, tamari (fermented soy) and fermented fish sauces, black pepper, thyme, oregano, basil,
sage and rosemary.
Place the
sage leaves, parsley sprigs, thyme sprigs, bay
leaves, onion, and garlic clove
into the cavity of the turkey.
The old
sages will say that life is simple, you come
into world with nothing, you
leave with nothing.
Season with salt and pepper, pop a
sage leaf or two
into each and stand the pumpkins on a baking tray, lids tucked in alongside.