AUTHOR: Julia TITLE: Garden Updates - First Day of Spring DATE: 3/21/2010 06:09:00 AM ----- BODY:
It’s always a mad-dash to get ready to leave town for a week. In addition to the usual laundry and cleaning, I wanted to plant all my lettuces for a spring harvest before I headed down to the farm. Reading old posts from blog, I was reminded that the first week in March is a great time to get started. So I was quite proud of myself that I turned the soil, cleaned the yard and planted rows upon rows of lettuce before I left on March 8th.

As I was driving back last week, I was most worried about the state of my basement. I had heard horror stories about the torrential rains and flooding in New England --- 7 inches in 3 days, road closures and most horrifically – raw sewage was being pumped into Quincy Bay because the treatment plant could not handle all the rainfall. I thought the bright spot in this rain was that my seeds would have sprouted. As I thought about taking pictures to share with you, I was quite excited.

Thankfully, when I came home, the basement was dry. The ceiling was dry. No water damage. Alas, I had damage of a different sort. Some critter, with 3 inch paws, ate every single lettuce seed planted.  Can you see the indentations in the soil??


Today, I replanted everything, but with a different strategy. I went to the hardware store and purchased window screens to lay atop of the beds. They will allow the light and rainwater to penetrate, but hopefully keep the critters from nibbling at my seeds.


In other garden news: I had hoped that when the Brussels sprouts defrosted again, they would rejuvenate and I’d be able to harvest them. Alas, they did not survive. Totally bummed that I didn’t get a chance to harvest more sprouts before the deep cold of winter hit.

The scallions have resprouted again this year. I’m happy to have my garden supply again, so I no longer need to rely on the produce section of the grocery store for this staple.

The garlic is sprouting as well. I think it will still be a few months before that’s ready to harvest… though I’m tempted to dig up a plant just to see what it looks like at this stage.

Labels: ,

----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:3/21/2010 07:01:00 AM So many things to contend with in a garden. Sending good thoughts for more lettuce! ----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:3/21/2010 08:03:00 AM We raked off our garden yesterday and discovered chives, garlic sprouting, and signs of life on the thyme plant. When the mint starts to peek its head up, I'll know it's really spring. Sorry for the loss of your lettuce seeds; I love the screening as a defense! ----- COMMENT: AUTHOR:Blogger Reeni DATE:3/22/2010 09:36:00 PM Sorry about your seeds. The screen is a great idea! Not many signs of Spring in my neck of the woods yet. ----- COMMENT: AUTHOR:Blogger PG DATE:3/31/2010 10:34:00 AM I'm curious to know if your screen idea works out. The squirrels in my city are large and not particularly shy. So, I am going to need to figure out how to protect my garden from them. ----- -------- AUTHOR: Julia TITLE: August Will Come DATE: 7/05/2009 11:05:00 AM ----- BODY:
"Midnight will come tonight as it does every night." Those were Frank King's famous words as he pranced through the kitchen I was working in ---they were meant to be a comfort as we cooked as fast as we could on a busy Saturday night. At 8 o'clock, I could not see beyond the five skillets I was juggling on the stove-top and as many in the oven. Stacks of plates awaited roast chicken, seared foie gras and soft-shell crabs.

As I look out the window at the gray skies, I think of Frank, slightly modifying his famous words, "August will come as it does every year."

Last summer, I canned 24 quart jars of tomatoes, which I have judiciously used over the winter. With August just around the corner, I know I will soon again be knee deep in the coveted summertime queen of the garden. I’m more brazen using the last few jars of tomatoes in my cooking.

This week, I made ricotta ravioli, served atop garden kale and tomato coulis. The pea greens on top also came from the garden. Alas, I did not have much for more than a garnish.…

Ricotta Ravioli with Tomato Coulis

Filling:

1 ½ cups fresh ricotta
¼ cup parmesan
2 tablespoons fresh basil
Salt and pepper to taste

1. Mix everything together.

Pasta dough:

2 ¾ cups unbleached all-purpose flour, plus ¼ cup for dusting
4-5 large eggs as needed
1 tbs. olive oil
1 tsp. salt

1. Sift 2 ¾ cup flour onto a clean counter. Make a well in the flour, and add 4 of the eggs, olive oil and the salt.

2. Beat the eggs with a fork, gradually bringing in the flour from the sides of the well, until the paste has thickened enough so the liquid will not run onto the counter. Switch from a fork to a pastry cutter. Bring all the flour into the already wet part and cut through the dough several times until it is evenly moistened. Start kneading with your hands until the dough forms a ball and looks homogenized, about 8 minutes.

3. If the dough becomes stiff, and refuses to bend, rub in a little of the remaining egg. If the dough becomes too moist, add a bit of the flour.

Work the dough by machine:

4. Divide the dough into 3 balls, and let rest under a damp towel for 20 minutes. (This is a good time to make the rest of the recipe). Start working the dough through the pasta machine starting with the widest setting. After running it through the machine, fold it into thirds, and run it through again. When the dough is smooth, run the dough through the machine through successively small settings. The dough will stretch out, and be rolled very thin.

5. When you have achieved thin sheets, you can let the dough rest for a few minutes before filling and cutting. Use the remaining egg as glue for the ravioli sheets to stick together.

Tomato Coulis
1 tablespoon butter
1 tablespoon chopped shallots
1 – 16 oz. can best quality tomatoes
¼ cup white wine

1. Melt butter in a small saucepan over medium heat. Add shallots and cook for 3 minutes, or until soft. Add tomatoes and white wine.

2. Cook tomatoes until much of the water has evaporated.

3. Puree tomatoes in a blender. Season to taste with salt and pepper.

Labels: , , ,

----- COMMENT: AUTHOR:Anonymous noble pig DATE:7/05/2009 01:01:00 PM The coulis sounds amazing. Again I am taken aback by your bountiful garden. ----- COMMENT: AUTHOR:Blogger Melissa DATE:7/05/2009 06:49:00 PM All of that sounds just delicious. I envy those of you with stashes of tomatoes from the previous summer. I'm just patiently waiting for my generous coworker to share his bounty with me next month. *Tapping foot impatiently* ----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:7/06/2009 07:27:00 AM After all the rain we've had in June, August cannot come soon enough. My garden is in desperate need of sun and heat, and has a lot of cathing up to do. ----- COMMENT: AUTHOR:Blogger giz DATE:7/06/2009 11:05:00 PM great tutorial!!! You've inspired me to try making them.
You're a brave woman - I did 5 bushels of tomatoes every year for a long time and I know how much labour it is...ugh... I also appreciate the clean finished product and priced them out to about $0.75/mason jar. ----- COMMENT: AUTHOR:Blogger Julia DATE:7/07/2009 07:50:00 AM noble pig -- it's especially impressive given all the rain!

Melissa -- I'm waiting "patiently" too for my bounty. :)

Lydia -- I'm really surprised at what I have managed... of course the tomatoes would be MUCH happier if we had sun.

giz -- every year, I keep reminding myself how happy I'll be in February. I'm not crazy about canning, but am always so grateful in then end. ----- COMMENT: AUTHOR:Anonymous Kristen DATE:7/08/2009 10:36:00 AM I'm like Melissa... I envy the bounty from your garden! I didn't garden this year and miss the fresh produce tremendously! ----- COMMENT: AUTHOR:Anonymous Callie Durbrow DATE:7/09/2009 10:09:00 AM Sounds like a great recipe! I look forward to checking out more of your blog. ----- -------- AUTHOR: Julia TITLE: Smoked Salmon Celeriac Cigars DATE: 12/18/2008 01:06:00 PM ----- BODY:
Like most vegetables, there are many cultivars of celery. Some are grown for the stalks and some for the root. The root, called celeriac, has a mild celery flavor with a hint of turnip. When I planted celery this spring, I had visions of utilizing the stalks through the summer and then enjoying the root in the fall. When I dug up a plant a few weeks ago, I discovered I planted the wrong variety.

Nonetheless, celeriac is a prominent feature on my winter menus: pureed with a little cream and lemon juice, poached in cream and tossed with pasta or raw in a remoulade. The globes should be firm. With their knobby, funky shape they’re easier to peel using a paring knife rather than a peeler. If you cut them and discover a hollow, stringy center, you should it cut out and discard.

Smoked Salmon - Celeriac Cigars
4 oz. smoked salmon slices
1 small celeriac knob
spring roll wrappers
salt and pepper to taste
oil for frying

1. Peel celeriac, and cut into ¼” x 1/4” x 1” pieces

2. Put in a pot of cold water, salted water. Bring water to a boil over high heat. Let cook for one minute more, or until celeriac is tender. Drain.
3. Cut salmon slices into 3 pieces. wrap each piece around a slice of celeriac. Wrap each salmon/celeriac in a spring roll wrapper.

4. Heat oil over medium-high heat. Fry cigars until golden brown on all sides.

5. Drain on a paper towel. Serve with green goddess dressing.

Labels: , ,

----- COMMENT: AUTHOR:Blogger Melissa DATE:12/18/2008 02:14:00 PM Want. For lunch. How far away are you? ;) ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:12/18/2008 07:38:00 PM That looks real good. I love celeriac, grew it for the first time this year - very proud of myself. There is a third kind of celeri: leaf celeri aka cutting celeri aka soup celeri aka parsley celeri.

Looks like parlsey with harder stem and a strong taste of cerei. Grate for salads, soups and garnishes.

Sylvie
http://www.LaughingDuckGardens.com/ldblog.php ----- COMMENT: AUTHOR:Blogger Heather DATE:12/18/2008 08:05:00 PM wow. they turned out just beautifully! the color is just lovely! ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:12/18/2008 09:56:00 PM Don't think I've ever had celeriac when it wasn't either pureed, like mashed potatoes, or "marinated" in a mustard sauce. This looks really interesting. ----- COMMENT: AUTHOR:Blogger Julia DATE:12/19/2008 10:34:00 AM Melissa, I'm very close... just a 6 hour plane ride away. And I just finished making a batch of cappuccino brownies http://www.growcookeat.com/2008/11/thank-you.html -- all will be awaiting your arrival ;)

Sylvie, very impressed with your garden.

Heather, Thanks!

Lydia, It's hard to beat pureed celeriac, but you should definitely try this too. ----- COMMENT: AUTHOR:Blogger Peter M DATE:12/19/2008 08:42:00 PM I love cigar appetizers and the combo of salmon and celeriac sounds wonderful! ----- -------- AUTHOR: Julia TITLE: Garden Updates - First Snow DATE: 12/09/2008 08:00:00 AM ----- BODY:
My fall growing season was cut short by a long frost in the middle of November. The temperatures didn't rise above freezing for almost a week. After the first overnight frost I thought to myself, "Terrific, the brussels sprouts need this to sweeten them up." And I know from talking with Brett that the lettuces can withstand an overnight of below freezing temperatures as long as they during the daylight hours.

Unfortunately, the weather did not cooperate. The broccoli raab began making valiant efforts to recover, but with the first dusting of snow followed by another bout of freezing temperatures, I think I will need to wait until spring.

Throughout the summer, I enjoyed stalks of celery. I never did harvest a full head. Flacid celery is unattractive, but the flavor is fine. So I continue to harvest stalks when I want the celery boost.
The leaves on the brussels sprouts are droopy but the flavor is sweet and bright. The sprouts continue to grow and been enjoying them a handful at a time. The scallions seem to be content and sturdy despite the snow and frost.
And surprise, surprise... the sage still looks full and lush. A few sprigs made a wonderful accompaniment to Dina's braised duck legs with lentils.

Labels:

----- COMMENT: AUTHOR:Blogger Peter M DATE:12/09/2008 10:27:00 AM Sage is quite hardy and although it won't last through the entire winter, it will grow back in come Spring. ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:12/09/2008 09:01:00 PM This weekend's snow has done in the last vestiges of my herb garden. Now I'm counting the days until Spring, when I can walk outside and harvest again. ----- COMMENT: AUTHOR:Blogger Dewi DATE:12/10/2008 02:08:00 AM I am jealous, your sage look pretty good in winter. Mine is a bit sad, though we don't have snow here in CA, but it can get a bit chilly at night.
Cheers,
Elra ----- COMMENT: AUTHOR:Blogger Julia DATE:12/10/2008 07:08:00 AM Peter, Oh...I know, *sigh* If only you knew... I think my sage is on steriods.

Lydia, But is was a beautiful snow, wasn't it! And today will be springlike!

Elra, Thanks for visiting. Is your sage in a pot or in the ground? If it's in the ground it should just keep growing ----- -------- AUTHOR: Julia TITLE: Brussels Sprouts DATE: 11/17/2008 06:09:00 PM ----- BODY:
Brussels sprouts are the number one underrated vegetables, with beets coming in a close second. Of course, I love them both, perhaps because they are perfect vehicles for bacon. Or that they are both nutritional powerhouses. It wouldn’t be beyond me to love them because they are both beautiful: brussel sprout plants are so fun, and beet puree – how can you not love that color??

This year, I planted 4 stalks. All survived the aphid attacks on the brassicas, though one plant’s growth was stunted because it was sowed into what became a rather shady spot. The sprouts grow just above the leaves. You can harvest the sprouts when they are just ¼ inch in diameter or you can wait until they are larger. Since the sprouts don’t uniformly grow at the same rate, its best to harvest just the ones that are the desired size. While the whole stalk makes an impressive presentation at the Farmer’s market, it’s not the most practical.

My favorite preparation is roasted with bacon and horseradish, though the olive oil roasted brussels sprouts at Toro fall into a close second. Blanch the sprouts first in salted boiling water and toss with rendered bacon. Roast the brussel sprouts with the bacon in a 450 oven until the sprouts are tender. Toss with prepared horseradish.

Labels: , ,

----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/17/2008 11:13:00 PM I'm not a Brussels sprouts lover, generally, but I do like them slow-roasted with olive oil, salt and pepper. ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/18/2008 07:50:00 AM Do you wrap your brussel sprouts in aluminum foil when roasting them? ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/18/2008 12:41:00 PM Yum! I just had Brussels sprouts last night. Although a little labor intensive - I decided to peel off the individual leaves that I could easily remove and then slice what was left into thin moon shapes. I quickly sauteed the leaves and moons for 2-3 mins and then added them to mixture of fluffy quinoa and other various veggies. Delish! This was a great healthy meal and the Brussels sprouts are what made it! ----- COMMENT: AUTHOR:Blogger Melissa DATE:11/18/2008 05:47:00 PM I love Brussels sprouts and I have been dying to roast them. I've only recently discovered the whole roasting thing with vegetables anyway, and MAN, it brings out some sweet, sweet flavors. I imagine the Brussels sprouts roasted would be magic. Maybe I can even get Steve to try them... ----- COMMENT: AUTHOR:Blogger Julia DATE:11/18/2008 08:28:00 PM Lydia, With good olive oil, you can't beat that!

Professor N: I don't. They get slimy that way ;)

Ellie, I like that idea... and I bet they cook quicker too.

Melissa, Just add some bacon, and I'm sure Steve will eat them. It makes anything more enticing. ----- COMMENT: AUTHOR:Blogger Bernz DATE:11/20/2008 12:02:00 PM Baby sized.Olive oil. salt. pepper. little bit of nutmeg. Roasted.

Or.

Blanched and then sauteed in butter. ----- -------- AUTHOR: Julia TITLE: Native Cantabrigian Mesclun DATE: 11/14/2008 08:28:00 AM ----- BODY:
When I tell people my lettuce crop is in full swing in November, they are usually surprised. Most people think of lettuces as a summer crop (maybe spring?). In fact, lettuces prefer the cooler weather. In the summer, they get bitter and bolt – the stalks spring up woody and the plant starts to flower and go to seed. In the cool weather they are sweet and a little spicy. The plants can survive a frost and even a light dusting of snow.

These lettuces fall into the “cut and come again” category. If you harvest properly, about 2 – 3 inches above the root, they will keep growing all season. While I don’t typically pick the lettuce in advance, sometimes I will harvest over a few days so that I have enough for a larger gathering. Each day, I pick only the biggest leaves, and the others keep growing. Unlike store-bought lettuces, my backyard lettuce lasts an impressive 10 days in the refrigerator – no need to worry about picking lettuces a few days in advance. Even better, they can last over night after they've already been dressed. This comes in handy if you pre-make sandwiches for lunch or dress too much salad for a dinner and want to eat it the next day.

I’m growing three types of lettuce for my Mesclun mix:

Tatsoi....


Mizuna...


Arugula....
Portobello and Mesclun Salad

3 portobellos
3 cloves garlic, sliced
1 shallot, diced
2 sprigs of thyme
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 pound mesclun
2 tablespoons truffle oil or extra virgin olive oil
1 tablespoon fresh lemon juice
freshly grated Parmesan
salt and pepper to taste

1. Put portobellos on a baking sheet, fins up. Sprinkle garlic, shallots and thyme on top. Drizzle olive oil and balsamic vinergar on them and season with salt and pepper. Bake at 375 for 20 minutes or until they are tender. Remove from oven and let cool.

2. When mushrooms are cooled, slice them. Toss lettuce first with truffle oil. Then season with lemon juice, salt and pepper. Top with mushrooms and parmesan cheese.


Labels: , ,

----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/14/2008 12:39:00 PM We planted mixed greens Labor Day weekend and are still able to snip a few leaves from the same plants. They're getting a little tall at this point, so with a warm spell on the way, I may try plant a few more. No way will I tare out the old plants though - each leaf has been absolutely delicious! We're going to enjoy them till the very end. ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/14/2008 07:18:00 PM I love the idea of growing your own lettuce. Something homemade from scratch is always the best, no question about that! I love your blog name too; it's everything that I will possibly ever need in my life LOL. ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/14/2008 08:30:00 PM I think your garden has the perfect set-up for fall crops -- somewhat protected from the cold and wind, but still sunny. I'm so jealous of your beautiful harvest! ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/14/2008 09:23:00 PM I am with you. Salad greens do so much better in our climes in the fall. I have been eating fresh mesclun in huge quantities for weeks now (it's on the menu once a day - sometimes twice)... and hopefully will continue to do until a really hard frost - maybe in early December? after that, I should still be able to get a couple of salads every weeks.

Tatsoi and Mizuna are good in stir-fries too.

Sylvie
http://www.LaughingDuckGardens.com/ldblog.php/ ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/15/2008 09:27:00 AM Except for the tongue thing (my grandmother used to make it very well, but frankly it makes me turn instantly pale at the thought, let alone the sight), I'm so inspired by your blog! Wisdom, food, yummy recipes, great talk about growing veges all rolled into one. I'm in heaven! ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:11/15/2008 09:48:00 AM this is a really nice mix of lettuce. i've never heard of the first, too, but fresh is always best!!! ----- COMMENT: AUTHOR:Blogger Julia DATE:11/15/2008 02:44:00 PM Ellie, lucky you to be able to plant another wave of lettuces. I hope, for your sake, the weather holds.

soulchocolate, Homegrown is always best! You have a great name, too :)

Lydia, the garden isn't actually very sunny in the fall... the sun is too low in the sky. But somehow the lettuces manage.

Slyvie, It is wonderful!

helena, Thanks for visiting! I'm glad you're enjoying the blog!

Joanna, I bet if you picked through the commercial mizuna from the grocery store you would find all these and more. ----- COMMENT: AUTHOR:Blogger nibblescribbler DATE:11/15/2008 03:48:00 PM Mmm yum, what a scrummy salad all of that would make. Will have to think of some 'leaf-related' questions to ask you as you're obviously a maestro.

Your classes sound fabulous, I only wish I was in the states to sample them. One day!

But what I liked THE MOST was Random Apps of Kindness. I'm already a big fan of random ACTS, but what better way of making someone smile than through food. You've inspired me. ----- COMMENT: AUTHOR:Blogger Julia DATE:11/16/2008 04:19:00 PM nibblescribbles, Thanks for visiting! You should trying random apping! It's surprisingly fun. Well worth the cost of admission. ----- -------- AUTHOR: Julia TITLE: Garden to Table: Eggplant DATE: 7/31/2008 09:09:00 AM ----- BODY:
I harvested my first eggplant today! It’s especially exciting since I’ve tried growing this purple vegetable before with little success. My previous attempts yielded a total of one eggplant. When I tried grilling it, it was so small that it fell through the grates and instantly burst into flames.

This year, I’m already ahead of the game. The eggplant I harvested today was large enough for two people to share, and I have several more coming in on its heels. No doubt my success this year can be attributed to the fact that I did not crowd the plants. Each plant had a solid 18 inches of growing room in any direction.
The fresh eggplant had no traces of bitterness, even without salting. It cooked more quickly than the conventional variety, and the flavor was sweeter with a creamy texture.

This recipe is an adaptation from Eileen Yin-Fei Lo’s Chinese Kitchen.

2 Italian Eggplants
2 ½ tablespoons tapioca flour
2 tablespoons plain oil
1 tablespoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
3 scallions, cut into rings

Sauce:
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
1 teaspoon sugar
2 teaspoons gin
¾ cup chicken stock
1 – 2 teaspoon chili paste or sriracha – depending on taste

1. Combine ingredients for sauce.

2. Cut eggplant into 1 inch cubes and toss in tapioca starch

3. Heat a large skillet over high heat. Add the oil. When oil is hot, add eggplant in a single layer.


4. Cook eggplant until it starts to brown, and toss. Add ginger and garlic and cook until fragrant.

5. Stir in sauce and scallions and cook until the sauce thickens.

6. Serve over rice.

Garden to Table: 20 minutes

Labels: , , ,

----- COMMENT: AUTHOR:Blogger Dina S DATE:7/31/2008 02:11:00 PM that's one good looking eggplant. and those photos.... ----- COMMENT: AUTHOR:Blogger Lydia (The Perfect Pantry) DATE:7/31/2008 04:32:00 PM Wahoo! Your first eggplant! Gardening is always exciting, isn't it? ----- COMMENT: AUTHOR:Blogger Unknown DATE:8/01/2008 09:15:00 AM A perfect, unblemished eggplant is a beautiful thing. Well done! ----- -------- AUTHOR: Julia TITLE: Garden Updates: Emerging Sun DATE: 7/27/2008 10:44:00 AM ----- BODY:
After a week of torrential downpours, capped off by overnight showers… you can imagine my delight when I peered out the window this morning to notice a sunflower standing bright.

In other joyful, garden news, I will likely harvest this week:

eggplant,








kohlrabi,


tomatoes (I can see the first blush of ripeness, can’t you??),

and

cauliflower

And to season, lots of basil, scallions and tarragon.

Labels:

----- COMMENT: AUTHOR:Blogger Lydia (The Perfect Pantry) DATE:7/27/2008 05:09:00 PM Hooray -- so much to harvest from the garden! I can just imagine the happy sight of that sunflower, too. The deer usually get to mine before they flower, and having all of the beheaded stalks in the garden was so depressing that I no longer plant sunflower seeds. Ah, well... ----- -------- AUTHOR: Julia TITLE: Sage Gone Wild DATE: 5/20/2008 10:10:00 AM ----- BODY:
Up until this year, my sage plants have hobbled through the seasons. Each of the 4 plants would grow anemically, with just enough leaves each week to add sparkle to maybe one dish. Every once in a while, I’d be cooking an especially sage-y meal and I would decapitate a plant. If patience prevailed and the weather gods favored me, the plant would grow back. Otherwise, I’d buy another plant and try again the next year.

We’re only a few weeks into spring, and already my sage plants have grown so large they’ve begun to flower. I pruned the bushes, donating the leaves to a friend’s kitchen. Still, if I don’t do something quick they may shade the celery plants which are also vying for sun.

Sage is a tricky herb – added fresh to a dish, a little (just a tablespoon fresh chopped) goes a long way. But if you fry the leaves and sprinkle with a little salt, they entice you like potato chips.

Here are my two favorite dishes that require copious amounts of sage…

Pasta with Fried Sage and Parmesan

1 pound pasta of choice
1 bunch sage, leaves picked
5 cloves garlic, sliced
1/4 cup parmesan
2 - 4 tbs. butter (depending on taste)
1/2 cup chicken broth or cream
salt, pepper and lemon juice to taste

1. Cook pasta according to package instructions.

2. Meanwhile, melt butter over medium high heat in a sauté pan. Add sage leaves. Cook until they begin to look translucent. Add garlic slices. Continue cooking until garlic is lightly browned. Remove from heat

3. When pasta is done, drain. Toss with sage and butter mixture. Add chicken stock and parmesan. Stir to coat pasta. Season to taste with salt, pepper and lemon juice.

Chicken Saltimbocca

4 chicken breast cutlets
1 ball fresh mozzarella, sliced
4 slice proscuitto
1 bunch sage, leaves picked
3 cloves garlic, sliced.
3 tbs. plain oil
1 shallot, diced
1/2 cup sherry
2 tbs. butter (or more to taste)
salt and pepper to taste

1. Heat 2 tablespoons oil in sauté pan. Add sage leaves. Fry for 2 minutes, or until they begin to get crispy. Add garlic, and continue frying for 1 minute or until garlic begins to turn brown. Remove from heat, and season with salt and pepper.

2. Season chicken with salt and pepper. Over the center of each chicken breast, layer mozzarella, prosciutto and 1/8 of sage-garlic mixture. Fold over to seal in filling.

3. Heat large sauté pan over high heat. Add remaining oil. Sauté chicken for 5 minutes on each side, or until golden brown on outside, and cooked through (or you can bake chicken at 350 for 10 minutes).

4. When chicken is finished cooking, keep warm in oven. Add shallots and sherry to chicken pan. Bring wine to a boil over high heat. Remove from heat and swirl in whole butter. Season pan juices to taste with salt, pepper and lemon juice.

5. Slice chicken into medallions, and serve with pan juices. Garnish with remaining fried sage and garlic.


Labels: ,

----- COMMENT: AUTHOR:Blogger Lydia (The Perfect Pantry) DATE:5/21/2008 04:57:00 PM Of my two sage plants, both four years old, one came back stronger than ever, and one is a bit leggy, so it's in for some serious pruning. I love having sage right from my garden. ----- --------