This recipe for Savoy cabbage braised with bacon, white beans, and sage makes a wonderful supper with crusty bread. It’s also terrific served with roast duck or lamb. High-quality smoked ham or sausage can be substituted for the bacon.
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
Showing posts with label Sage. Show all posts
Showing posts with label Sage. Show all posts
Sage-Roasted Summer Squash
2 medium zucchini
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
2 medium yellow crookneck squash
2 Tbsp olive oil
2 Tbsp chopped fresh sage
1 Tbsp minced garlic
Salt & pepper
Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with the other ingredients, and roast until tender, 15-20 minutes. Season with salt & pepper.
From Asparagus to Zucchini Cookbook
Fettucine in Creamy Mushroom and Sage Sauce
8 ounces spinach fettuccine pasta
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
4 ounces chopped fresh oyster mushrooms
1 tablespoon extra virgin olive oil
1/2 cup heavy cream
1 shallot, chopped
1 tablespoon chopped fresh sage
1 clove garlic, chopped
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
From allrecipes.com
Sage Walnut Pesto
1 cup walnuts
¼ cup garlic chopped
1 ½ cups fresh sage leaves, firmly packed
1 teaspoon salt
½ cup flat-leaf parsley leaves
1 lemon, juiced
½ cup olive oil
Toast the walnuts in a 300° oven on a sheet pan. Cool. Then, combine all ingredients in a food processor or blender and process until smooth.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
¼ cup garlic chopped
1 ½ cups fresh sage leaves, firmly packed
1 teaspoon salt
½ cup flat-leaf parsley leaves
1 lemon, juiced
½ cup olive oil
Toast the walnuts in a 300° oven on a sheet pan. Cool. Then, combine all ingredients in a food processor or blender and process until smooth.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Beet Dip with Toasted Pita Strips
Makes 1 ¼ cups
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
3/4 lb. small beets
1 small garlic bulb, 1/4 inch sliced off top
2 Tbsp drained prepared horseradish
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 cup whole almonds, toasted
1/8 tsp dried sage
coarse salt and ground pepper
3 pita breads (6-inch), lightly toasted, cut into 3/4 inch-wide strips
Preheat oven to 425. Wrap beets and garlic separately in packets of foil. Place on a baking sheet. Bake garlic until soft, about 40 minutes; continue cooking beets until tender, about 20 minutes more. Cool in packets. With paper towels, rub off beet skins; transfer beets to a food processor.
Squeeze garlic from skin into processor. Add horseradish, oil, vinegar, almonds and sage; pulse until combined. Season with salt and pepper. Serve with warm pita strips.
Submitted by Elyse Seeley
Roasted Beet Tarte Tatin
Serves 6 – 8
Sage pesto is a great garnish, as is goat cheese.
8 of Kate’s awesome red beets, washed and trimmed
16 ounces commercial puff pastry (thawed if frozen) or homemade puff pastry
1 cup unsalted butter
1 cup sugar
1. Preheat oven to 350°.
2. Wrap the beets in foil and roast them for 1 to 1-1/2 hours until able to be pierced
with a knife.
3. Allow beets to cool, then slice into ¼ inch rounds.
4. Preheat oven to 425°.
5. Roll out the pastry dough very slightly so it is an even thickness. Cut the pastry into
a 12” circle. Wrap the dough in plastic and chill well.
6. Prepare the caramel. Melt the butter with the sugar in a 12” cast iron skillet.
7. Once butter and sugar have caramelized, place the beet rounds into the caramel,
overlapping the slices slightly.
8. Remove the puff pastry from the refrigerator. Place over the caramelized beet
mixture and tuck the dough between the pan and the beet mixture.
9. Place entire skillet in the oven and bake 20 – 30 minutes until puffed and golden.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Sage pesto is a great garnish, as is goat cheese.
8 of Kate’s awesome red beets, washed and trimmed
16 ounces commercial puff pastry (thawed if frozen) or homemade puff pastry
1 cup unsalted butter
1 cup sugar
1. Preheat oven to 350°.
2. Wrap the beets in foil and roast them for 1 to 1-1/2 hours until able to be pierced
with a knife.
3. Allow beets to cool, then slice into ¼ inch rounds.
4. Preheat oven to 425°.
5. Roll out the pastry dough very slightly so it is an even thickness. Cut the pastry into
a 12” circle. Wrap the dough in plastic and chill well.
6. Prepare the caramel. Melt the butter with the sugar in a 12” cast iron skillet.
7. Once butter and sugar have caramelized, place the beet rounds into the caramel,
overlapping the slices slightly.
8. Remove the puff pastry from the refrigerator. Place over the caramelized beet
mixture and tuck the dough between the pan and the beet mixture.
9. Place entire skillet in the oven and bake 20 – 30 minutes until puffed and golden.
From Ted McCormack’s "Enjoying the Harvest Cooking Class" for Willow Pond Farm Members
Pumpkin or Winter Squash Ravioli
Recipe 1 (easier) – in a sage vegetable stock
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
1 cup cooked or canned pumpkin
½ tsp each salt and pepper
¼ cup nonfat ricotta
48 round wonton wrappers
¼ cup grated Parmesan cheese
2 cups vegetable stock
1/8 tsp nutmeg
10 fresh sage leaves cut in thin strips
additional Parmesan cheese
Puree pumpkin or squash in a blender or food processor with the ricotta, Parmesan, nutmeg and salt & pepper. Place a generous Tbs. of this mixture in the center of a wonton. Moisten edge with water. Cover with another wrapper and press edges firmly to seal. In a medium sauce pan, bring the vegetable stock to a boil, add sage. Reduce heat, cover and simmer for 10 minutes. Transfer to a shallow oven proof serving dish. Bring water to a boil; add raviolis and cook for approximately 4 minutes and place in the oven dish.
Recipe 2 (more involved) – with a hazelnut sorrel cream sauce
2 ½ cups pumpkin puree
1 egg, beaten
2 large carrots, cooked and pureed
2 Tbs real maple syrup
2 onions, diced
2 ½ pounds fresh pasta sheets
1 clove garlic,
minced salt and fresh ground black pepper to taste
2 teaspoons ground coriander seed
1 cup hazelnuts
½ tsp each ground mace & allspice
1/3 pound grated Parmesan cheese
1 cup unsalted butter 1 pinch ground cardamom
3 cups heavy whipping cream
1 pinch cayenne and white pepper salt to taste
3 cloves garlic, minced
2 cups shredded sorrel, stems removed
Saute the onions, garlic, and spices in butter until the onions are soft. Stir together with the pureed vegetables. Add cheese, maple syrup, egg, salt, and black pepper. Adjust seasoning. Set the filling aside.
Preheat the oven to 400oF. Toast the hazelnuts in a shallow pan on the middle rack for 10 to 12 minutes, or until brown and fragrant. When they are cool enough to handle, wrap the nuts tightly in a lint-free towel, and vigorously rub nuts against the towel. Continue rubbing until the nuts are almost blond.
Cook the cream, garlic, cayenne, and white pepper over high heat; stir often, and adjust heat to keep the cream from boiling over. When the cream is thick enough to coat the back of a spoon, add a pinch salt. Adjust seasoning. Remove sauce from heat until you're ready to use it.
You may use fresh pasta sheets and a ravioli cutter, or wonton wrappers as above. If using fresh pasta sheets, place dollops ½ inch apart with ½ Tbs filling, or for larger – 1 Tbs filling, 1 inch apart. Keep finished ravioli under damp cloth until ready to cook. Cook the ravioli in salted boiling water until al dente. Drain.
Meanwhile, reheat the sauce. Add the shredded sorrel to the sauce; cook just until it wilts -- about 30 seconds. Add half the hazelnuts, turn the heat off, and add the cooked ravioli. Stir gently, and serve immediately. Garnish with remaining hazelnuts.
Submitted by Cheryl Rowell – (recipe 2 was taken from allrecipes.com)
Roasted Butternut Squash with Brown Butter and Sage
Serves 6
3 lbs. butternut squash (about 2 small)
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. unsalted butter
2 cloves garlic, chopped (you can use more!)
12 to 16 fresh sage leaves
Heat oven to 475 degrees F. Peel squash and scoop out seeds. Cut flesh into strips about as wide as a finger, then toss w/oil, garlic, salt and pepper, and spread on a baking sheet. Roast, turning once, until squash is tender and well browned, about 30 minutes. Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve.
Note from Newsletter editor: I like to crisp the sage leaves in the butter. If you add them at the beginning while you are browning it, they will get crispy and crunchy and fragrant. Try it either way!
From live Earth Farm CSA Newsletter
3 lbs. butternut squash (about 2 small)
Salt and pepper to taste
2 tbsp. olive oil
2 tbsp. unsalted butter
2 cloves garlic, chopped (you can use more!)
12 to 16 fresh sage leaves
Heat oven to 475 degrees F. Peel squash and scoop out seeds. Cut flesh into strips about as wide as a finger, then toss w/oil, garlic, salt and pepper, and spread on a baking sheet. Roast, turning once, until squash is tender and well browned, about 30 minutes. Melt the butter over medium heat and cook, stirring constantly, until it begins to brown. When the butter is walnut-colored, pour into a bowl with the sage leaves. Pour over the squash, toss and serve.
Note from Newsletter editor: I like to crisp the sage leaves in the butter. If you add them at the beginning while you are browning it, they will get crispy and crunchy and fragrant. Try it either way!
From live Earth Farm CSA Newsletter
Sage and Butternut Squash Risotto
Serves 6 to 8
Kate notes that this dish is somewhat labor intensive, but it is worth all the effort!!
1 medium butternut squash (about 1 lb)
5 ½ tablespoons unsalted butter
about 24 sage leaves
2 cups Arborio rice
salt & pepper
½ cup dry white wine
7 to 8 cups chicken stock
1 medium onion
½ cup grated Reggiano Parmesan cheese, plus extra for garnish
Carefully peel and clean the squash and dice it into very small cubes. Put the diced squash in a
heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken
stock. Cook until tender, but not too soft, about 5-10 minutes. Meanwhile, chop 6 sage leaves
fine and cut the onion into small dice.
Heat the rest of the chicken stock and hold at a low simmer. In another heavy-bottomed
saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so;
add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until
the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the
wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the
heat.
Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a
time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the
remaining sage leaves in butter until crisp.
After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of
the butter, and the cheese. Continue cooking for 3 to 5 minutes. Taste for texture and
consistency, adding a little more stock if needed. Adjust the seasoning. When done, serve in
warm bowls and garnish with extra cheese and the sautéed sage leaves.
Submitted by Kate Sullivan from Chez PanisseVegetables by Alice Waters
Kate notes that this dish is somewhat labor intensive, but it is worth all the effort!!
1 medium butternut squash (about 1 lb)
5 ½ tablespoons unsalted butter
about 24 sage leaves
2 cups Arborio rice
salt & pepper
½ cup dry white wine
7 to 8 cups chicken stock
1 medium onion
½ cup grated Reggiano Parmesan cheese, plus extra for garnish
Carefully peel and clean the squash and dice it into very small cubes. Put the diced squash in a
heavy-bottomed pot and cook with a few whole leaves of sage, salt, and 1 cup of the chicken
stock. Cook until tender, but not too soft, about 5-10 minutes. Meanwhile, chop 6 sage leaves
fine and cut the onion into small dice.
Heat the rest of the chicken stock and hold at a low simmer. In another heavy-bottomed
saucepan, heat 3 tablespoons of the butter, add the chopped sage, and cook for a minute or so;
add the onion and continue to cook over medium heat until it is translucent, about 5 minutes.
Add the rice and a pinch of salt and cook over low heat for about 3 minutes, stirring often, until
the rice has turned slightly translucent. Turn up the heat and pour in the white wine. When the
wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the
heat.
Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a
time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the
remaining sage leaves in butter until crisp.
After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of
the butter, and the cheese. Continue cooking for 3 to 5 minutes. Taste for texture and
consistency, adding a little more stock if needed. Adjust the seasoning. When done, serve in
warm bowls and garnish with extra cheese and the sautéed sage leaves.
Submitted by Kate Sullivan from Chez PanisseVegetables by Alice Waters
Winter Squash Baked with Leeks
Serves 4
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
Prep time 25 mins.; cooking time 20 mins.
1 lb. squash, peeled, de-seeded and cubed
4 Tbs. olive oil
1 lb. leeks, washed, trimmed and chopped roughly
sea salt and black pepper to taste
2 cloves garlic, chopped finely
8-12 fresh sage leaves
In a large saucepan toss the squash, leeks, garlic and olive oil over a medium heat for
5-6 minutes. Season to taste with salt and pepper.
Put the vegetables into a medium baking dish and add the sage leave. Cover with foil
and bake at 425oF for about 20 minutes, until the vegetables are tender.
Submitted by Cheryl Rowell from Linda McCartney On Tour
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