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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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