Posts Tagged ‘sage’

by Caitlin Saniga

Potato-leek soup with herb oil

I love soups with swirls. This soup features a really nice fresh herb and sauteed shallot oil that can be drizzled on top of each serving, and then twirled into the soup with a toothpick.


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by Caitlin Saniga

White bean and mushroom soup

Joel’s mom has always recommended blending down white beans in a soup to create a thicker, creamier texture. This is the first time I’ve used that trick, and I’m a fan.


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by Sarah Steimer

Pasta with brown butter beets and orange-sage ricotta

Don’t skimp on the seasoned ricotta! The orange zest and sage really add a fresh bite to the earthy pasta. The walnuts are a must as well, for the crunch factor. This dish is a playful pink for Valentine’s Day — but it also offers some very deep, wonderful flavors and velvety texture. Romance on a plate!


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by Caitlin Saniga

This is one of the only recipes I've ever posted but not been able to vouch for how it tastes. But judging by the way my dog Sage reacts whenever I pull out the jar of treats — almost instant waterfalls of drool at the corners of his mouth — I'd say they're pretty good.

I can’t personally vouch for how these taste. 😉 But judging by the way my dog Sage reacts whenever I pull out the jar of treats — conjuring almost instant waterfalls of drool at the corners of his mouth — I’d say they’re pretty good.


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by Sarah Steimer

You can use only all-purpose flour for these cloverleaf rolls, or substitute a little wheat flour like I did.

  • 3 1/2 cups all-purpose flour (sub 1 1/4 cup wheat flour if you so choose)
  • 1 package active dry yeast
  • 1 1/4 cups milk
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon salt
  • 1 eggs

Combine 1 1/2 cups flour and the yeast in a mixing bowl. Heat milk, sugar butter and salt in a saucepan until just warm, about 115-120 degrees, stirring constantly.

Add the wet mixture to the dry mixture, along with the egg. beat on low speed of an electric mixer (or by hand with a whisk) for 30 seconds, then scrape the bowl. Mix on high speed for 3 minutes. Stir in remaining flour by hand to make a soft dough. Form into a ball.

The butter is sooo good. If you still have leftover rolls, splash a little water on them and microwave for maybe 15 seconds. They'll taste fresh out the oven and the butter will melt.

Place the dough in a slightly greased bowl – I use olive oil – turning to grease the dough. Cover with a towel and let rise in a warm place for 1 1/2 – 2 hours.

Punch the dough down and turn out onto a floured surface. Cover again with a towel and let it rest for 10 minutes.

Split the dough into. Cover with a towel and let rise for another 30 to 45 minutes. Bake at 400 degrees for 10 to 12 minutes, or until golden brown.

For the butter:

  • 4 sage leaves, chopped as small as possible
  • 1-2 teaspoons honey – depending on how sweet you want it
  • 1/2 stick salted butter – if using unsalted, add about 1/2 teaspoon salt

Let butter soften. Combine with honey and sage leaves, serve with the rolls.

Roll recipe: Better Homes and Gardens New Cookbook circa 19

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by Sarah Steimer

This was my first attempt at risotto - the trick is to keep stirring constantly and insist to everyone that it's going to be really great.

  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh sage, plus 6 small leaves
  • 1 pound (2 cups) squash, cut into 1/2-inch cubes – I went with an acorn squash
  • 1 cup plus 3 tablespoons risotto rice, such as arborio
  • 5 tablespoons finely grated Parmesan
  • 1/2 cup tangy blue cheese, such as Gorgonzola, broken into hazelnut-size pieces

Bring the stock to the boil in a pot and keep hot over a low heat. Heat the oil and half the butter in another pan. Add the onion and garlic, cooking over medium heat until soft, but not brown. Add the sage and squash, then sauté for 1 minute.

Add the rice and stir until all the grains are coated in oil and butter. Add a ladleful of hot stock and stir until all the stock has been absorbed before adding another. Continue like this until all the stock has been used, stirring constantly, until the rice is creamy and tender but still has a little bite.

Stir in the Parmesan, blue cheese and the rest of the butter. Season with salt and pepper. Finely shred the 6 sage leaves and stir most of them in. Spoon onto warm plates and serve scattered with the remaining sage.

Serves four.

Recipe adapted from: Delicious Magazine

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by Sarah Steimer

This is a fantastic recipe - but it does require a couple hours to prep and cook. It pays off, though, when all you have to do is reheat your dinner for a few nights.

  • 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
  • 16 ounces ricotta cheese
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1/2 pound fresh mozzarella cheese, coarsely chopped (2 cups)
  • nutmeg
  • 2 tablespoons unsalted butter OR olive oil
  • 1/3 cup loosely packed fresh sage leaves, coarsely chopped
  • 1 1/4 cups vegetable stock or chicken stock
  • nine lasagna noodles, cooked
  • 4 ounces finely grated Parmesan cheese (1 1/4 cups)

Toss squash, oil and 1 teaspoon salt on a baking sheet. Season with pepper. Bake at 425 degrees until light gold and tender, 25 to 30 minutes. Let cool.

Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella and a pinch of nutmeg in a medium bowl. Season with salt.

When I'm cooking for just Bill and I, it's better to use a smaller pan. I go with an 8-by-8-inch pan and make a little more than half the recipe.

Melt butter (or heat olive oil) in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage and cook until light gold and slightly crisp at edges, 3 to 4 minutes.

Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces.  Gently stir in sage-butter mixture and stock.

In a 9-by-13-inch baking dish, layer ricotta mixture, noodles, squash, noodles. Repeat – in that order – two more times, ending with the noodles. Top with the Parmesan. Bake at 375 degrees for 30 to 35 minutes or until the top is browned and a little bubbly.

Serves eight.

Recipe: Martha Stewart

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by Caitlin Saniga

This was an adventurous flavor combination, but it works! And if you can get your hands on yellow, green or purple cauliflower, feel free to use a combination instead of plain white.

  • 4 tablespoon (1/2 stick) butter, divided
  • 1 cup chopped shallots
  • 9 cups 1 1/2-inch cauliflower florets (any color)
  • 1 1/4 cups low-salt chicken broth
  • 3/4 cup heavy whipping cream
  • 1 teaspoon plus 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon plus 1 tablespoon chopped fresh sage
  • 1 tablespoon flour
  • 1 teaspoon finely grated lemon peel
  • 1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

Preheat oven to 375 degrees. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; saute until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.

Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour and lemon peel to pot. Boil until sauce is think, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11-by-7-inch baking dish.

Melt 2 tablespoons butter in a medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.

Makes 8 servings.

Recipe: Bon Appetit

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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by Sarah Steimer

After my friend Nick made pepperoni rolls, I started brainstorming what else you could roll up in pizza dough. Squash, feta, onions and sage? Why not.

My friends have had some pretty fabulous parties over the years, everything from a Black Friday Party (where everyone dressed in black the day after Thanksgiving) to Christmas sweater extravaganzas. One of the most recent parties was a Fall Dip Party with assorted appetizers. We ate way, way too much, drank hot spiked cider (thank you, Ashley) and carved pumpkins. It was a total success. Here are just a handful of recipes from the party:

Autumn pizza rolls

  • pizza dough (I halved this recipe but didn’t let it rise)
  • small butternut squash
  • 1/3 cup of sage, chopped roughly
  • 1/2 red onion, chopped
  • 3/4 cup of feta
  • egg white from one egg

Cut the squash in half, lengthwise, and remove seeds. Place on a glass baking dish with the open sides facing down. Cook at 350 for about a 30 to 45 minutes until you can insert a knife easily into the skin. Cut the squash into 1/4-inch thick, 1-inch diameter pieces. I only used about half of my squash for the roll and stored the rest in the refrigerator.

Mix pizza dough and set aside (unless you just bought the dough, then just make sure it’s thawed). Caramelize the onion in a small pan with about a tablespoon of butter or oil. Add sage to this when the onions are almost done. Roll out pizza dough to about 1/8 to 1/4-inch thickness. Try to keep the dough rolled in a fairly rectangular shape.

This isn't even everything. We had to keep rearranging the table all night as more people came bearing food.

Layer the ingredients as though making a pepperoni roll: Sprinkle some of the feta across the top, followed by some of the onions and sage. Add the squash pieces across this. Fold dough over and continue to layer the ingredients and fold over the dough until the end. Place the roll on a cookie sheet and brush the egg whites over top. Cook at about 375 until the roll is golden brown, about 20 minutes. Allow to cool then cut.

Recipe: Sarah Steimer (in a moment of genius)

Crab-ulous Dip (vegan)

  • 1 (12-ounce) can artichoke hearts, drained
  • 12 ounces firm tofu, drained, patted dry and broken up
  • 1/2 cup vegan mayonnaise
  • Old Bay seasoning

Chop the artichoke hearts and place in a bowl. Add the tofu, mayonnaise and approximately 1 tablespoon of Old Bay. Microwave for 1 1/2 minutes, checking to see if the top is slightly bubbly. If it’s not, microwave for another 1 1/2 minutes. Top with another sprinkle of Old Bay and serve warm with crackers.

Recipe: PETA’s Vegan College Cookbook: 275 Easy, Cheap, and Delicious Recipes to Keep You Vegan at School (via Tom Flavin)

Slow cooker meatballs in peanut chile sauce

  • 40 already cooked meatballs (frozen or fresh)
  • 2 tablespoons chunky peanut butter
  • 1 cup canned coconunt milk
  • 1 tablespoon red chile paste
  • 2 teaspoons fish sauce
  • 1 1/2 tablespoons sugar

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in red chile paste, then add fish sauce and sugar. Stir as well as you can to combine — it won’t be perfect because the peanut butter will still be clumpy.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Recipe adapted from: A Year of Slow Cooking (via David Richie)

Photos: Sarah Steimer

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