Posts Tagged ‘sage’

In the seemingly neverending quest to use up stuff from the freezer/fridge/pantry, I made this tart, and I finally used up that super expensive Dufours puff pastry!! Which I gotta say, was quite a bit better than the usual Pepperidge farm.

I used the following:

1 sheet puff pastry rolled out

6 oz sherried crimini mushrooms (sauteed mushrooms and thyme, deglazed pan with sherry)

a few tablespoons mascarpone

a few ounces shredded aged gouda

minced sage


Preheat oven to 400 degrees

Roll out puff pastry – score edge 1/4 inch from edge. Layer with mascarpone, aged gouda, sherried mushrooms and sprinkle with sage. Throw in the oven and bake for 20-25 minutes.

Verdict: Pretty tasty!


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A lighter interpretation for gnocchi.

A lighter interpretation for gnocchi.

Ack! All you bloggers out there – ever make a dish and somehow forget about it in your stack of “to post” items? I have no idea how I forgot this one as it’s one of my all-time favorite dishes, but I found it yesterday in my blog photos folder.

And once again…a post from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. My favorite cookbook evah.

This recipe is typical Goin fashion – a bit overachiever (shocking, I know). First, she wants you to make your own gnocchi. And yeah, making your own gnocchi is HIGHLY recommended. But sometimes on a weeknight, it’s just not going to happen. These are times when I cheat and call in reinforcements. She also wants you to shuck your own corn. Again, I cheat here too. Ok, AND she wants you to use Chanterelle mushrooms. I think they are kinda pricey so I cheat and use Portabellas.  But first…

What are gnocchi?

Gnocchi are Italian dumplings – little pillows of light dough – served in a manner similar to pasta. They are traditionally made with potatoes, but can also be formed from ricotta cheese, semolina, squash, um…I’m sure there are probably other options I don’t even know about. Purists like the potato variety, but I’m a convert to the ricotta kind because:

1. They are way WAY easier to make and

2. I think they are lighter. And that’s really the goal – to make them light.

But we aren’t going to talk about making them here. That’s for another day.

So, ok.  Back to the recipe. This is a dish that is rustic, yet impressive enough for a casual dinner party. And the sage thrown in towards the end makes your house smell just lovely. And you can be a lazy butt like me and make them with fresh/frozen gnocchi purchased at the store. Which just makes things easier during the week.

Gnocchi with Chanterelles, Sweet Corn and Sage Brown Butter

Adapted from Sunday Suppers at Lucques
Serves 4

1 1/2 cups fresh breadcrumbs (I like Panko)
1/4 cup extra virgin olive oil
7 T unsalted butter
3/4 pound chanterelles, cleaned (I use portabellas cause I am cheap)
1 T thyme leaves
1 T sliced sage leaves
3 cups fresh corn kernels (from about 4 ears – or do like I do and use a can of corn)
2/3 cup diced shallots
1 lb fresh gnocchi (I used dried -either way, cook thoroughly and set aside)
1/2 cup chopped flat-leaf parsley
kosher salt and freshly ground black pepper

First – toast the breadcrumbs:
1. Preheat oven to 375F.

2. Toss breadcrumbs with 2 tablespoons olive oil.

3. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown. Set aside.

4. If the mushrooms are big, tear them into bite-size pieces (or chop).

5. Heat a large saute pan over high heat for 2 minutes.

6.Add the remaining 2 tablespoons olive oil, and heat another minute.

7. Swirl in 1 tablespoon butter, and when it foams, add the mushrooms, half the thyme, 1/2 teaspoon salt, and a healthy pinch of pepper.

8. Saute the mushrooms about 5 minutes, stirring occasionally, until they’re tender and a little crispy.  Don’t be tempted to move them around in the pan too much in the beginning: let them sear a little before stirring.  Transfer the cooked mushrooms to a platter.

9. Return the pan to the stove, and heat on high for 1 minute.

10. Add the remaining 6 tablespoons butter to the pan, and cook a minute or two, until the butter starts to brown.

11. Add the sage, let it sizzle, and then add the corn, shallots, remaining thyme, 1 1/2 teaspoons of salt, and some freshly ground pepper.

12. Saute quickly, tossing the corn in the hot butter for about 2 minutes, until the corn is just tender.

13. Add the cooked gnocchi and toss well to coat with the corn and brown butter.

14. Season with salt and pepper to taste, add the mushrooms.  Toss to combine, and heat the mushrooms through.

15. Add the parsley.

16. Arrange the gnocchi on a large platter, and shower with the breadcrumbs.  Grate over some parmesan cheese if you like.

Ms. Pantry Raid

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   Spaetzle =/= pasta

Spaetzle = Homemade German noodles

Right, so I know it’s Thursday and technically, Hobo Mondays are supposed to take place on, um, Monday, but I’m sick so give me a break. Plus we’ve been out of town for the past two weekends in a row and I’ve had other things to do. Bitch and moan, bitch and moan.

Ok really, I feel like such complete ass that I wasn’t sure I was gonna partake in this month’s Hobo showdown, but at around 4:30 I got semi ambitious and rose from my position on the couch to make dinner. Mostly cause I knew I had a really, really cheap recipe up my sleeve and I couldn’t resist the challenge.

This month the goal was to make dinner for two people for $3. “Too hard! It cannot be done!” you say. Well, I’m here to say it certainly can. Especially if you have a pantry stocked with staples. So take that!

Today I made spaetzle outta my pantry. Well, the intention was to make it out of my pantry cause the ingredients list said “milk and flour” and I said, check and check! But when I whipped it together…

Things I hate? Shitty recipes that obviously have not been tested

I started with a spaetzle recipe out of Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichtan and Mark Bittman. Ingredient list said 2 cups flour, 1/2 cup milk. THEN when I got to the directions, somehow the recipe had changed to only 1/4 cup milk. Lets just think about it for a sec. Mix 2 cups flour with 1/4 cup milk. What do YOU think would happen?? Hmmmm…

Right, so then I added 1/2 cup like the recipe said in the ingredients section. Still not enough you say? Yeah, you’d be quite right. So off to Google and it appears that MOST PEOPLE make spaetzle with egg in it. Thank God I just happened to have 4 eggs in the fridge. Nevermind that the expiration date was in April and it’s…June. Yes, I did the egg float test and all four passed, albeit just barely. Alright, so first crisis averted (yes, there were more).

Next up – the making the spaetzle part.

I looked at my colander – the holes seemed too small. But the holes on the steamer insert of my pasta pot seemed just right. I threw the steamer over the pasta pot, tossed in the batter and forced it through with a spoon. This, of course, was not going fast enough for my liking so I threw the spoon aside and used my hand. I can certainly understand why older German ladies have a lot of upper body strength – this was a royal PITA. But I persevered and continued to push the batter through the holes. I gave up when there was a thin layer of batter left in the steamer – my hand started to get hot.

At that time, I figured the spaetzle had cooked enough – it had taken a few minutes to get all the batter through the holes. So I dumped the spaetzle into the colander in the sink. But the water wouldn’t drain out of my colander. Some sort of accident ensued (I don’t want to talk about it) and half my spaetzle went down the drain. In a mad panic to save it, I tried scooping it with my bare hands back into the colander.

Ever tried picking up hot pasta right out of the pot with your bare hands? Yeah, it’s not a bright idea.

So now I have burns on my fingers and the majority of my dinner is in the disposal. Did I mention that I’m sick and I have no patience??

Oh yeah, and ever tried to wash things in hot water when you’ve got a burn on your hand? That would be crisis number three of the evening.

Arghhh…anyway, so then I made the sauce part. And of course cause my patience was waning, I didn’t quite make it the way I had originally intended (it was supposed to be a sage BROWN butter, but I didn’t want to wait. In retrospect…).

Without further ado, and cause I’m tired and need to go back to being fully horizontal, the breakdown:

Flour – pantry (thus free)

Milk – $0.16 for half a cup

Eggs – $1.04 (I really have no idea since they were bought so long ago – but I used 4 out of a pack of organic, cage free, happy chicken eggs. Cost will be MUCH LESS if you use the regular factory farm eggs. But that’s on YOUR CONSCIENCE my friend).

Corn – $1.10 for a small can

Sage – I’m growing it so it’s free

Onion – $0.20 for half a cup diced

Butter – I could say this is a pantry item too, but I’m being nice and I’ll include it. I used about 2.5 oz (I’m working on a block of Plugra right now – so hard to tell tablespoons and whatnot). $0.50

Total = $3.00. And would have been less than $2 if the stupid spaetzle recipe hadn’t required eggs!

Spaetzle with corn and sage

Ingredients (spaetzle part):
2 cups flour
1/2 cup milk
4 eggs
1 t kosher salt
pinch freshly ground nutmeg

1. In a bowl, mix together the flour, milk, eggs, salt and nutmeg. Set aside.

2. Bring a pot of salted water to a boil.

3. Place your colander, spaetzle maker, steamer insert (basically – whatever you’ve got that has pretty decent sized holes – you need that batter to go THROUGH the holes here – so use your best judgement) over the pot of boiling water. Pour the batter in your colander and force through the holes. Use a spoon, spatula, your hands, whatever it takes but just get that stuff through the holes.

4. Let spaetzle boil for a few minutes (it probably already has by the time you get it through the colander).

5. Drain and rinse with cold water until spaetzle is cool to the touch. Set aside.

Ingredients – Brown Butter with Corn and Sage  part:
1 T canola or veg oil
1/2 cup minced onion
small can of corn (11 oz)
3/4 stick of butter (let your conscience dictate here – but it’s gotta be enough for a sauce)
8 sage leaves
salt and pepper to taste


1. Heat 1 T of oil over medium – medium-high heat in a saute pan.

2. Add onions and saute till soft – about 5 minutes

3. Add butter. Continue to cook till it turns light golden brown.

4. Add sage and corn and heat till warmed.

5. Remove from the heat if the butter starts to get too brown and add the spaetzle (otherwise, leave on the heat and add spaetzle). Stir to coat and cook till spaetzle is warm.

6. Remove from the heat if you haven’t already. Salt and pepper to taste and serve.


Ms. Pantry Raid

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Sage Butter Mac and Cheese

Sage Butter Mac and Cheese

The easiest mac and cheese ever

What? Mac and cheese again? Oh, don’t be so shocked. You obviously have no idea how much a covet macaroni and cheese. So when I saw this recipe on Food Network recently, flirting at me with it’s cheesy gooeyness, I knew I had to make it. Aida foregoes the typical béchamel – instead, the creaminess comes from mascarpone cheese and pasta water (and it’s a real time saver). The most taxing part of this recipe is the grating of the cheese – which is a breeze in my Cuisinart. The crunchy topping takes it to a higher level. Make sure to use top notch cheese, salt enough and use at least the recommended amount of sage (I undercut it a little cause my sage plant is not doing well). I halved the recipe and used a 9×9 dish – I am assuming you would need a larger one if you make the full recipe. Additionally, I went by the weights of the cheeses in this recipe, not cups.

Sage Butter Macaroni and Four Cheese
From Food Network

3 tablespoons unsalted butter, plus extra for baking dish
4 ounces finely grated Parmigiano-Reggiano (about 4 cups)
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tablespoons thinly sliced sage
6 ounces shredded Gruyere cheese
4 ounces shredded aged Cheddar
4 ounces mascarpone cheese
3/4 teaspoon kosher salt
Freshly ground black pepper

Heat oven to broil and arrange rack in top. Butter a 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.

Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.

Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta.

Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving.

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