Posts Tagged ‘sage’

Rice with Sage and Rosemary

Friday, October 5th, 2012
Rice with Sage and Rosemary

Rice with Sage and Rosemary

Rice with Sage and Rosemary

Adapted from Cooking from the Heart of Italy by Lidia Bastianich

This rice dish is quick and easy to make.  No constant stirring like a traditional risotto, but still creamy since it uses short grain rice.  Perfect for a quick weeknight meal.
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Risotto with Roasted Butternut Squash, Peas, and Sage

Sunday, October 16th, 2011
Butternut Squash Risotto with Sage

Butternut Squash Risotto with Sage

Risotto with Roasted Butternut Squash, Peas, and Sage

Here’s a warm and hearty fall risotto.  Sweet and caramelized roasted butternut squash, bright green peas, and earthy sage provide amazing flavor boosts to creamy, delicious risotto.
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Caramelized Onion and Garlic Pizza with Frizzled Sage

Friday, March 25th, 2011
More Caramelized Onion and Garlic Pizza

More Caramelized Onion and Garlic Pizza

Caramelized Onion and Garlic Pizza with Frizzled Sage

This is one of the first dishes I attempted to recreate from a restaurant dish, at one of our favorite places to eat in North Beach, Café Divine.  You slowly caramelize the onion and garlic until soft, sweet, and golden.  It’s flavorful and offers a nice change from red pizza sauce pizza.  Parmigiano-Reggiano offers a nice salty balance for the sweet onions and garlic.  The frizzled sage adds a touch of green to this white pizza.
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Mashed Potatoes with Caramelized Shallots, Roasted Garlic, and Sage

Thursday, November 18th, 2010
Mashed Potatoes with Caramelized Shallots, Roasted Garlic, and Fried Sage

Mashed Potatoes with Caramelized Shallots, Roasted Garlic, and Fried Sage

These mashed potatoes are brought up to the next level by adding roasted garlic and caramelized shallots.  Fresh chopped sage adds a wonderful holiday touch.  Don’t be afraid of the butter and cream.  That’s what gives mashed potatoes most of it’s flavor.  Plus, if you are making this for a holiday dish, why not indulge a bit.
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Herb Stuffing with Sage, Leeks, and Chard

Thursday, November 11th, 2010
Herb Stuffing with Sage, Leeks, and Chard

Herb Stuffing with Sage, Leeks, and Chard

Here’s a simple and tasty stuffing to include in your Thanksgiving menu.  Feel free to leave out the chard stems if you don’t have them.  I had some leftover from a side of Sautéed Rainbow Chard.  The chard stems add a light sweetness, and are a great way to use them (rather than discarding them), but it’s not necessary.
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