bodeswell + sage   76

Baked Cheesy Pasta With Wild Mushrooms Recipe - NYT Cooking
roast the mushrooms ahead of time. bakes in the oven for 10-15 minutes
shiitake  pasta  cream  rosemary  orecchiette  farfalle  ricotta  fontina  parmesan  sage 
november 2018 by bodeswell
Chicken and Biscuits in a Pot Recipe - Grace Parisi | Food & Wine
easy biscuit dough that is dropped in the pan. Oven is quite hot, so cooks in about a half hour
chicken  shiitake  cookedchicken  thyme  sage  milk  peas  oven 
april 2017 by bodeswell
Winter Squash and Savoy Cabbage Gratin with Garlic Crema
 Recipe - Matthew Accarrino | Food & Wine
A little bit fussy -- two kinds of squash roasted, garlic simmered, lots of chopping. Worth a try on a weekend.
squash  cabbage  sauce  cornstarch  cheddar  fontina  parsley  sage  hazelnuts 
february 2017 by bodeswell
La Tavola Marche: Italian Comfort Food for New Year's Eve: Stewed Lentils with Sausage
uses vegetable or chicken stock for the stewing. soaking of lentils ahead of time. It says that it takes about an hour, with 30 minutes of cooking lentils, but I wonder.
10/27/16. Stewed Lentils with Sausage. I used roast pepper and asiago chicken sausage, browned off ahead of time. I did soak the lentils (the Kalustyan’s fall blend), and they were cooked quickly, even less than 30 minutes. And they lost their color. But I did everything else as stated, and of course Carmela loved it. There is advance preparation in the chopping and soaking, but since the beans cooked so quickly, less overall time needed than I thought. I used stock only.
lentils  sausage  cannedpureedtomatoes  sage 
october 2016 by bodeswell
Caramelized Onion & Sage Aioli - Veggies Don't Bite
1/9/17. Carmela liked this a lot. I eschewed the maple syrup which was the right choice. Recipe amended in Big Oven
condiment  sage  mayonnaise  dressing 
october 2016 by bodeswell
White Bean Burgers
328 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 15 grams protein; 31 milligrams cholesterol; 554 milligrams sodium
Vegetarian  burger  whitebeans  sage  parsley 
october 2016 by bodeswell
Chicken Rolls in an Herb Garden Recipe - Katie Caldesi | Food & Wine
any mixture of the herbs. Herb oil is supposed to chill for two hours. Otherwise very fast
bonelesschickenbreasts  Parsley  Basil  tarragon  sage  rosemary 
september 2016 by bodeswell
Butternut Squash Tart with Fried Sage recipe |
Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

Maybe skip the puff pastry and just roast
Puffpastry  fresnopeppers  jalapeno  sage  parmesan 
september 2016 by bodeswell
Sheet-Pan Chicken Saltimbocca With Roasted Potatoes and Crispy Kale recipe |
I'd replace the kale with broccoli rabe for us. It goes pretty quickly, but prepare the cutlets and potatoes ahead of time.
10/31/16. Chicken Saltimbocca. Very good and very easy. The prosciutto stayed wrapped around the breasts without any pinning, and the combination worked very well. I didn't do the sauce, although I did do a tiny pan sauce by using a half tablespoon of butter and a quarter cup of white wine. If I had had chicken stock, I would have used that too, but really the butter sauce was pretty special. Also cooked two pieces in the oven, according to the Sheet-Pan Chicken Saltimbocca recipe, and they came out very well too.
potatoes  kale  sage  prosciutto  anchovies  honey  broccolirabe  bonelesschickenbreasts 
september 2016 by bodeswell
Warm Barley and Caramelized Mushroom Salad Recipe - Kay Chun | Food & Wine
12/9/15. Warm Barley and Carmelized Mushroom Salad. I pan-roasted the mushrooms, a little more time-consuming than sauteing them. But it was very good; Carmela loved it. 10/28/15. Warm Barley and Caramelized Mushroom Salad. This was good, and not so very difficult to do. I pretty much followed the recipe, although I could have added more sage. But I think some other herb might be better.
barley  mushrooms  side  sage 
december 2015 by bodeswell
Turkey Porchetta | Serious Eats
slideshow on boning the turkey. 11/14/15. Mario Batali's Oven-Roasted Turkey Breast Porchetta-style. I followed the Serious Eats directions for boning the turkey breast, and that went pretty well. Since that involves scoring the turkey breast, maybe that was why it tended to fall apart when it was sliced. But the sausage was also pretty large, and that may be part of it. Anyway, I thought of using prosciutto instead for Thanksgiving.
sage  technique  thanksgiving  turkey 
november 2015 by bodeswell
Pork Tenderloin with Sage, Garlic and Honey Recipe -Mimi Thorisson | Food & Wine
It has to sit with the garlic and sage for a half hour, but a short braise, and a quick pan sauce. A quick, easy meal. 5/7/15. Pork Tenderloin with Garlic, Sage, and Honey. This was OK, if not special. Another one where you put slices of garlic and sage leaves on the meat in the hopes that some flavor will transfer, but actually it doesn’t. The sauce didn’t have a chance to reduce, and while it was fine, it wasn’t special.
porktenderloin  sage  honey  thyme 
april 2015 by bodeswell
Butter and Sage Gnudi From 'Jamie Oliver's Comfort Food' | Serious Eats : Recipes
10/27/14. Started JamieOliver’s Butter and Sage Gnudi, making the gnudi. This came together fine with supermarket ricotta, which I drained, but there was almost no liquid.
ricotta  sage 
october 2014 by bodeswell
Lemony Chicken Saltimbocca Recipe |
9/17/14. Lemony Chicken Saltimbocca. This was OK, thanks to the ingredients, but it was a poorly written recipe and not particularly well thought out. The sauce with cornstarch and lemon juice was bad. I added a tablespoon of butter, and it didn’t really help. It needs something more substantial, which may simply be stock and reduction. We’ll see. Anyway, not particularly something to go back to.
chicken  boneless  chicken  breasts  prosciutto  lemons  sage  unfavorable 
september 2014 by bodeswell
Baked Pork Chops with Parmesan-Sage Crust Recipe |
3/12/14. Baked Pork Chops with Parmesan-Sage Crust. I used a hamburger bun to make bread crumbs and a tablespoon of fresh sage. However, the crust did not stick to the chop, or rather it started to burn before the crust had adhered to the chop. I wound up leaving a lot on the pan, both on top of the stove and in the oven. Use a non-stick pan next time. I brined the pork chops, and they were extremely juicy. They were on top of the stove for about five minutes and in the oven for 10 (at 400), and they were fully cooked.
porkchops  parmesan  sage  dried  sage 
january 2014 by bodeswell
Parmesan–Sage Pork Loin¬es
1/8/14. Parmesan-Sage Pork Loin. Really pork tenderloin. The parmesan-sage crust was OK. I had the oven at 350º for the first 15 or 20 minutes, so it didn’t get as browned as it might. But the vegetables (the potatoes) that it sat on didn’t really cook. I simmered them for a long time after, and although they were OK, they weren’t really something I would serve as a vegetable.
Sage  porktenderloin  Parmesan  sherry 
january 2014 by bodeswell
Cabbage Panade Recipe from Deborah Madison's Cookbook | Tasting Table
garlic "stock," although there's no gelatin in it. 12/20/13. Sausage and spinach panade. Loosely based on Suzanne Goins, Deborah Madison’s Cabbage Panade and the recipe. The stock was a roast garlic stock, starting with 5 cups of water, 4 peeled heads of garlic, a dozen sage leaves and two packets of chicken stock powder (Deborah Madison). I used three links of hot sausage, one box of frozen spinach and two medium onions, with four or five bagels of different varieties cut up and toasted. The cheese was the mild cheese from Best Yet whose name I forget and some Gjetost cheese. I think both the stock and Gjetost cheese added an interesting flavor. It was pretty good overall. Might do something similar again. Like the cabbage one from Deborah Madison.
technique  sage  cabbage 
december 2013 by bodeswell
Bacon, Onion and Rye Bread Stuffing Recipe - Melissa Rubel Jacobson | Food & Wine
11/28/13. Bacon, Onion, and Rye Bread Dressing. This was outstanding. A go-to.
thanksgiving  sage  slabbacon  thyme 
november 2013 by bodeswell
Cider-Glazed Turkey with Lager Gravy Recipe - Michael Symon | Food & Wine
350 oven throughout, about 2 1/2 hours. 11/28/13. Cider-Glazed Turkey with Lager Gravy. Didn’t make the gravy, but the technique of draping the turkey in cheese cloth was excellent. A go-to. NOTE TO SELF. Once again, the turkey cooked in about 2 to 2½ hours, and sat, drying out, for more than an hour. So follow this recipe for a 10-12 pound turkey. Do not start the turkey until about 2:30 or 3:00 pm for a 5:00 pm dinner. I wet-brined the turkey for one day, and let it sit in the refrigerator for another day. I thought it was a little dry, but it was well-liked.
Thanksgiving  whole  turkey  apple  cider  granny  smith  apples  jalapeno  sage  beer  technique 
november 2013 by bodeswell
Milk-Braised Pork Loin
8/21/13. Milk-Braised Pork Loin from Cook’s Illustrated. This all worked out more or less as planned, although I was unsure about reducing the milk. It said first “to the consistency of cream” and then lower the heat until it is the consistency of a thin batter. That was not particularly helpful, but once you get it down around that far, I got afraid of not having any sauce left if I kept on going. I also overcooked the pork (fine for Carmela); have to remember that the oven is fast.
sage  whole  milk  boneless  pork  loin  salt  pork  Cooks 
august 2013 by bodeswell
Chicken-Apple-Bacon Burgers Recipe |
5/15/13. Chicken, Apple, Bacon Burgers. I thought this was very good and so did Carmela. The idea of a slice of apple under the burger was terrific. I used Asian pear, which I think is even better. 5/28/16. Chicken-Apple-Bacon Burgers. I cooked the red onion in the bacon grease, which I think is better than leaving it raw. I did grill the apple slices, which is fine if not really crucial. Didn't think of Asian pear, but that would be better.
burger  sage  bacon  asianpear  grannysmithapples  bonelesschickenbreasts  groundchicken 
may 2013 by bodeswell
Recipe: Rich No-Cream Wild Mushroom Pasta Sauce | The Kitchn
Sauce is thickened with a little flour and butter. 5/7/13. Rich No Cream Wild Mushroom Pasta Sauce. This was one of those that is something you have to keep your eye on to get the consistency of the sauce and the proportions of sauce to pasta. I did about 20 ounces of mushrooms to about 8 ounces of rotini. That was too little mushroom. Then the sauce did not get particularly thick, perhaps because I added pasta water because there didn't seem to be enough sauce. Apart from that, the sauce seemed a little bland, although Carmela liked it quite a lot. The other thing however, is that I use water to soften the wild mushrooms instead of stock and that might have made a real difference.
sage  dried  porcini  shallots  pasta  mushrooms 
april 2013 by bodeswell
Recipe: Savory Bread Pudding with Spinach, Chèvre, Smoked Ham & Smoky Roasted Red Pepper Sauce Recipes from The Kitchn | The Kitchn¬es=
It is easy to see why cooks love breakfast casseroles. They can be made ahead. They are hearty and satisfying. They handily serve a group. It's the name that trips us up. People are leery of casseroles, which is why I prefer to call this, my signature crowd-pleasing brunch bake, a savory bread pudding. A casserole by any other name is swell to eat.
sage  Party  Ham  parmesan  spinach  Thyme  cream  Eggs  Casserole  Asiago 
december 2012 by bodeswell
Polenta With Shredded Chicken, Fontina, And Sage Butter Sauce
8/20/13. Polenta with Shredded Chicken, Fontina, and Sage Butter Sauce. This was very good, especially the rich polenta with its parmesan and Asiago, which I used instead of Fontina. It’s not really a sauce, just sage butter, and that’s fine, but there should be more of it than in the recipe, about twice as much.
polenta  sage  fontina  cooked  chicken  parmesan 
december 2012 by bodeswell
Shrimp with pistachios and sage oil recipe from Food52¬es=
12/16/12. This was good. Didn't do it on top of angel hair as suggested, but it was fine. My sage oil seemed faded, but still, it added something to the white wine/butter sauce. Certainly could do again. 1/31/14. Shrimp with Pistachios and Sage Oil. This was very good. A little more complicated than it needs to be. There doesn’t seem to be much need for the sage in the sauce, unless you’re not going to use the sage oil. Carmela liked it better without the sage oil, which came on too strong for her. And it is strong. But good.
Sage  oil  pistachios  shrimp  technique  Sage 
december 2012 by bodeswell
Acorn Squash Soup Recipe : Guy Fieri : Recipes : Food Network
11/7/12. Acorn Squash Soup, which was good. Spicier than I thought, perhaps because I was generous about the cayenne. I combined butternut with acorn squash. Uses the hand mixer, which was good.
sage  acornsquash  soup  savory  cream 
november 2012 by bodeswell
Fettuccine With Sausage And Fried Sage Leaves - Recipes - The New York Times
a version using cream and sauteeing sage leaves separately. 1/5/14. Fettucine with Sausage and Fried Sage Leaves. Very easy and tasty. This is a sauce mainly with cream. I didn't get a strong flavor from the sage leaves, but it was still very good. I used the chicken sausage with onions and herbs. Like very much the technique with the sausage -- boiling, then chopping roughly and browning. Of course that also added to the sauce. A go-to.
parmesan  cream  sage  sausage  pasta  fettucine  go-to 
september 2012 by bodeswell
Pork With Marinade Seche (Pork with Allspice Dry Rub) - Recipes - The New York Times
Pork with Marinade Seche. Unfortunately, I let the oven go out before the pork loin was fully cooked. However, it was a surprisingly small amount of juice in the bottom of pan, suggesting that it would be extremely juicy if cooked properly.
julia  child  marinade  allspice  dried  sage  boneless  pork  loin  pork  dried  thyme 
august 2012 by bodeswell
Fettuccine with Sausage, Sage, and Garlic
6/6/12. Fettuccine with Sausage, Sage, and Garlic. Terrific meal. A go-to 2/5/13. Fettucine with Sausage, Sage and Crispy Garlic. Many mistakes, but still good. Used chicken sausage, and although I used 10 oz of sausage for 8 oz of fettucine, I thought there needed to be more sausage. The garlic didn’t get crispy, so many I needed to cook it a little hotter and drain it better, on a paper towel. Bought fontina instead of asiago, which made it much creamier.
sausage  asiago  turkey  sausage  sage  chicken  sausage  pasta 
april 2012 by bodeswell
Root Vegetables
shopping list: (any combination of) parsnips, carrots, rutabagas, parsley root, burdock, yam; sage, maple syrup
sage  sweetpotatoes  parsley  root  rutabagas  carrots  parsnips  interesting  Technique 
february 2012 by bodeswell
Cocoa and Spice Slow-Roasted Pork with Onions
takes about 6 hours

1/2 tablespoon whole white peppercorns
1/2 tablespoon whole coriander seeds
2 tablespoons plus 3/4 teaspoon ground cinnamon
2 tablespoons coarse sea salt (preferably gray crystals)
1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Pork and Onions:
6 tablespoons extra-virgin olive oil
3 3/4 to 4 pounds onions, thinly sliced
1 1/2 tablespoons chopped fresh sage
1 1/2 cups water
1 5-pound pork shoulder butt with bone
Pork  shoulder  sage  cocoa  powder 
february 2012 by bodeswell
Pear Soup with Pancetta and Blue Cheese
shopping list: 3 pears, 2.5 oz pancetta, thyme, sage 1 potato, creme fraiche
creme  fraiche  chicken  stock  sage  thyme  potatoes  pancetta  blue  cheese  soup  pears 
november 2011 by bodeswell
Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto
Comments suggest a lower oven. 11/6/11.I roasted it for 20 min. at 425, the lower temperature suggested by comments, but the squash burnt on the outside anyway, although not so badly they couldn't be eaten. Flipped the wedges over and cook for 10 more minutes. Next time, try 10 min. on the first side. I didn't make the Sage pesto. 12/4/12. Turkey medallions with sage Pesto from Caramelized Butternut Squash with a Sage-Hazelnut Pesto. The pesto was very good, fairly intense, especially dense. Certainly something I could make again.
sage  squash  hazelnuts  side  pesto 
november 2011 by bodeswell

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