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Happy Hour: Sage Sangria

partysugar — Fri, 30 Oct 2009 16:00:50 -0700

Just because Summer is long gone but that doesn't mean you have to stop enjoying sangria. Depending on the ingredients you employ, the wine-based punch can be sipped all year round. Instead of using a warm-weather fruit like peaches, this sangria is infused with Fall's most woody herb, sage. The recipe is simple, but the resulting drink is complex and earthy, perfect for sipping in front of a roaring fire. Honey adds a subtle sweetness and the sage makes this concoction an ideal pairing for any Autumnal dinner. Want the easy recipe? Keep reading.

Fast & Easy Dinner: Scallops With Sage and Corn

partysugar — Tue, 14 Jul 2009 06:50:35 -0700

While I'm a huge fan of corn on the cob, lately I haven't been able to get enough corn salad. If you've never carefully cut the kernels off a fresh corn cob, I suggest you do so tonight. With its succulent scallops, crunchy bell peppers, and sweet corn, this is one satisfying salad.

Scallops not your thing? Consider using shrimp instead. When I make it, I plan to swap out the sage for Summer's most beloved herb - basil. Its flavor complements corn wonderfully. To get the recipe, read more.

Scallops With Sage and Corn
From The Nest

Ingredients

1 pound scallops
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
1/4 cup fresh sage, chopped
1 garlic clove, pressed or minced
2 cups fresh corn kernels
1 large red bell pepper, seeded and diced
Sage sprigs (optional)

Directions

Wash the scallops in cold water and pat dry. Place them on a plate and sprinkle with the lemon juice, salt and black pepper.
Combine the oil, chopped sage and garlic in a large nonstick skillet and cook over medium heat for about 1 minute, or until the garlic starts to sizzle.
Add the scallops and cook, stirring frequently, for about 2 minutes, or until the scallops turn from translucent to opaque. Remove the scallops from the pan and set aside.
Using the same skillet, cook the corn and red peppers, stirring frequently, for about 3 minutes, or until tender. Stir in the scallops and remove from the heat. Serve garnished with the sage sprigs.

Serves 4.

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Happy Hour: Sage Lady

partysugar — Fri, 10 Apr 2009 13:00:41 -0700

In terms of flavored vodkas, I've always enjoyed Absolut's more creative offerings. So naturally I was excited when I got my hands on a bottle of Absolut's newest flavor - Absolut Mango. The brand crafted several recipes to feature the spirit and I decided to experiment with this innovative cocktail that combines sage, cucumber, and lime juice.

While I've had a cocktail with basil and another with cilantro, I've never had any that uses sage. It adds a woodsy, earthiness to the drink - which is delectable and refreshing. The ingredients meld perfectly to make a cocktail that is slightly sweet, tart, and delightfully fruity. For the recipe, read more.

Sage Lady
From Absolut

Ingredients

3 fresh sage leaves
3 slices of cucumber
1 ounce simple syrup
1 1/2 ounces Absolut Mango Vodka
1/2 ounce Cointreau
3/4 ounce fresh lime juice
dash of peach bitters*

Directions

In a cocktail shaker, muddle cucumber, simple syrup, and sage.
Add the vodka, cointreau, lime juice, and bitters.
Fill with ice and shake.
Strain into a cocktail glass, garnish with a sage leaf, and enjoy!

Makes 1 drink.

*I couldn't find peach bitters, so I substituted angostora.

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Fast & Easy Dinner: Chicken With Prosciutto and Sage

YumSugar — Fri, 02 Jan 2009 08:00:15 -0800

If you shy away from saltimbocca because you don't eat veal, then do yourself a favor and try this twist on the classic Roman dish, which uses chicken in place of beef. The sage and prosciutto fulfill the recipe's promise to "jump in the mouth."

Dredging the chicken in flour creates a delicate, velvety texture, and a wine broth keeps the meat from being too dry. It's a just-salty-enough gourmet flavor that's quick to achieve.

To get the recipe, read more.

Chicken With Prosciutto and Sage
From Everyday Food

Ingredients

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 (6 to 8 ounces each) chicken cutlets
4 slices (3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

Directions

In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Serves 4.

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This Thanksgiving Make a Savory Side of Madeleine

YumSugar — Mon, 24 Nov 2008 16:15:54 -0800

One of the most overlooked items on a Thanksgiving table is the bread; often it is nothing more than store-bought rolls. Although I've made buttermilk biscuits in the past, this year I was looking for a bread item that can be made in advance. I was thrilled to find a creative alternative in this recipe for savory madeleine.
The batter is basically a cornbread, but as the madeleines cook the shell side bakes to a delightful crispness that enhances the texture of the bread. I seasoned each of the madeleines with different ingredients using sage, Gruyére cheese and kalamata olives. Other great flavor options are jalapeno, rosemary, or sun-dried tomato. The possibilities are endless - you could even season them to complement each course of the meal. To try this delectable alternative to the traditional Thanksgiving rolls or biscuits, read more.

Savory Madeleines
From Martha Stewart

Ingredients

8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
4 large eggs
2 cups whole milk
3 1/2 tablespoons finely chopped fresh sage
1/2 cup finely chopped Kalamata pitted olives
1/2 cup shredded Gruyére cheese
Olive Oil or Canola Spray for greasing pans

Directions

Preheat oven to 350°F. Grease madeleine pans.
Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.
Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls.
To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and Gruyére cheese). Divide batter among pans, filling cups 3/4 full.
Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.

Makes 42 Madelines.

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The Amazing Rice: Parmesan Crab Risotto

partysugar — Thu, 16 Oct 2008 10:15:35 -0700

With the holidays around the corner, its a good time to start bookmarking elegant and delicious recipes. A simple but stunning parmesan crab risotto is the perfect starter for an intimate dinner party. Or, pair it with a crisp green salad for a great luncheon menu. Risotto requires that you stand over the stove for 20 minutes so invite everyone into the kitchen. Use fresh-cracked crab meat for a rich, luxurious-tasting risotto. The recipe is quite basic, so feel free to get creative. Onions instead of shallots, parsley in place of sage, or sautéed mushrooms for a vegetarian version. To look at how I made it, read more.

Parmesan Crab Risotto
From Martha Stewart and Sunset

Ingredients

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
3/4 pound shelled cooked Dungeness crab
1 tablespoon minced fresh sage leaves
Salt, freshly ground pepper

Directions

Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat.
Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
Remove from heat. Stir in butter, Parmesan cheese, crab meat and sage; season with salt and pepper.
Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Serves 4.

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Fast & Easy Dinner: Penne With Butternut Squash

partysugar — Wed, 01 Oct 2008 06:45:17 -0700

Fall produce week continues, and today's featured ingredient is the beloved butternut squash. Although it has a thick skin, squash flesh roasts in a high-heat oven in less than 20 minutes.

Tossed with pasta, sage, and a creamy mascarpone sauce, this dish is decadent and delicious. If you are a vegetarian, simply omit the ham.

Look at this luxurious recipe when you read more.

Penne With Butternut Squash
From Food and Wine

Ingredients

1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 1/4 teaspoons dried sage
1 cup mascarpone cheese
1/2 cup half-and-half
3 scallions including green tops, chopped
3/4 pound penne
1/4 pound sliced smoked ham, such as Black Forest, cut into thin strips
1/4 cup grated Parmesan

Directions

Heat the oven to 450°.
Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper, and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.
In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt.
Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan.
Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water. Serve topped with the Parmesan.

Serves 4.

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What Would You Make?

partysugar — Wed, 10 Oct 2007 12:13:59 -0700

You know the drill by now, but just in case you don't, here's your predicament: You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have butternut squash, heavy cream, and fresh sage. Using these ingredients, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more

I would start by peeling and dicing the butternut squash. Next, I would mix it with olive oil, salt, pepper, and a teeny bit of balsamic vinegar. I would toss this in the oven at 350°F and roast until the squash is tender and soft.
Next I would finely chop a few cloves of garlic and an onion. Then I would add these and some butter to a large saute pan heating over medium heat. I would sauté until tender and add a cup of arborio rice.
After the rice is toasted I would add the roasted squash and chicken broth.
I would cook, stirring for about 18 minutes to make a risotto. Near the end, I would add the heavy cream and fresh chopped sage plus lots of black pepper.
I would raid my cheese drawer and add whatever leftover cheese I had on hand, preferably goat, blue, or Parmesan.
Finally, I would plate in a wide, shallow bowl and enjoy with a glass of wine!

Monday's Meal: Easy Butternut Squash with Sage

YumSugar — Mon, 24 Sep 2007 08:13:33 -0700

Yesterday, we welcomed the fall season with a simple stuffed squash. It's a festive recipe, but one that doesn't leave much for leftovers. If you do have any leftover, you can try warming it up and serving with pasta. However, since most of us won't have anything left to work with, I thought I'd find another fall recipe for us to try tonight. This meal for Butternut Squash with Shallots and Sage looks fantastic and definitely sounds like an easy Monday meal. To get the recipe, read more

Serve this dish with your choice of grain (couscous, rice, pasta, etc.) and a side salad to round it out.

Butternut Squash with Shallots and Sage
From Gourmet October 2005
Image Source

2 tablespoons olive oil
3 shallots, halved lengthwise, then cut crosswise into 1/4-inch-thick slices (3/4 cup)
1 (1 3/4-lb) butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
1/2 cup reduced-sodium chicken broth or water
1 tablespoon packed brown sugar
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon balsamic vinegar
1/4 teaspoon black pepper

Makes 4 servings.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook shallots and squash, stirring, until shallots are softened, about 5 minutes.
Add broth, brown sugar, sage, and salt, stirring until sugar is dissolved. Simmer, covered, stirring occasionally, until squash is tender, 8 to 10 minutes. Remove from heat and stir in vinegar, pepper, and salt to taste.

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Make Your Own Sage Spaghetti

YumSugar — Thu, 04 Jan 2007 10:32:11 -0800

In honor of National Spaghetti Day, I've decided to share with you a recipe for making your own spaghetti. Unfortunately, I've never made my own, but this recipe sounds so tasty, I might give it a try. Instead of relying heavily on a sauce, this particular recipe calls for putting the majority of the flavor right into the spaghetti. To learn how to make your own sage spaghetti, read more

Note: For this recipe, you'll need a pasta machine, or the ability to roll the pasta incredibly thin (think paper thin).

Sage Spaghetti
From Food and Wine magazine

2 1/4 cups all-purpose flour
2 tablespoons minced sage
2 large eggs beaten with 1/3 cup water
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
6 tablespoons freshly grated Parmigiano-Reggiano

On a work surface, toss the flour with the minced sage.
Make a well in the center and pour in the egg mixture.
Stir with a fork, gradually incorporating all of the flour.
Once the dough is too stiff to stir, knead it to work in as much of the flour as possible.
Divide the dough in half, wrap in plastic and let rest at room temperature for 30 minutes.
Lightly flour the dough and, working with one piece at a time, run it through a pasta machine set on successively narrower notches, ending at the second-to-thinnest setting.
Cut the pasta sheet into 4 pieces and drape over a rack to dry for a few minutes.
Repeat with the remaining dough.
Run the pasta sheets through the spaghetti cutter, lightly dusting with flour.
Spread the spaghetti out on a baking sheet and let stand for 15 minutes.
Cook the spaghetti in boiling salted water until al dente, about 5 minutes.
Drain well, reserving 3/4 cup of the cooking water. Return the water to the pot and stir in the butter, olive oil and a pinch of salt and pepper.
Add the spaghetti and cook over moderate heat for 2 minutes. Add the cheese, toss and serve.

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