Planning to serve as a Thanksgiving appetizer in cordial glasses with crostini topped with homemade ricotta (with fried
sage leaves mixed in).
Not exact matches
Mix the oil
left over from frying the
sage into the mash.
Sage Roasted Nuts 2 cups mixed nuts (pecans, walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
Sage Roasted Nuts 2 cups
mixed nuts (pecans, walnuts and almonds) 1 cup fresh
sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch salt
Dip squash slices in the
mix and arrange on a baking pan, sprinkle with sea salt and fresh
sage leaves.
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.
Ingredients Overnight salt
mix: 6 Tbsp coarse kosher salt (4 tablespoons if finer - grained kosher salt) 1 Tbsp fresh rosemary, minced 1 Tbsp fresh
sage, minced 1 Tbsp fresh thyme
leaves 3 small bay
leaves, coarsely torn 1 tsp black peppercorns, crushed 1 tsp finely grated lemon peel
1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon dried Rosemary (or any other herb) 2 teaspoon dried dill 2 teaspoon dried basil 2 teaspoon dried
sage 2 teaspoon dried thyme 2.5 cup water
Mix all ingredients well
leaving no lumps.
1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups
mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat -
leaf parsley Preheat the oven to 400 °.
Cider - Braised Chicken Legs with Onion - Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups
mixed dark and golden raisins 1 teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat -
leaf parsley Preheat the oven to 400 °.
Then I added extra garlic (8 cloves total),
mixed peppercorns instead of just black, the bay
leaves and thyme, then I added fresh
sage.
Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon
sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2 cups fresh mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup cabbage, thinly sliced 1 cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch
mixed in 1/3 cup cold water Freshly ground pepper to taste 3 cups mashed potatoes paprika for garnish
I even used some of the leftover cranberries,
sage and bay
leaves mixed in with lemons and cinnamon sticks to make an all natural simmering potpourri on the stove.