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Fried Sage Leaves

1/4 cup cornstarch
1/3 cup King Arthur Flour™ unbleached all-purpose flour
1/2 cup unflavored sparkling water
16 fresh sage leaves, stemmed
Vegetable oil for frying
Fine sea salt

Sift the cornstarch and flour together into a small bowl. Stir in the sparkling water. Cover the bowl and let it stand for 2 hours.

Add the sage leaves to the batter and coat them well using a spoon.

Heat 1 cup vegetable oil in a heavy-duty saucepan until it reaches 375ºF. Use a thermometer to test, or drop a bit of the batter into the oil; if it browns immediately the oil is hot enough.

Drop the leaves a few at a time into the oil and fry them until they are golden brown. With a slotted wooden spoon, remove the leaves to a dish lined with paper towels.

Sprinkle the leaves with salt and serve hot.






Sage Leaves Fried in Batter

For the batter:
Beer, 1/2 cup (chilled- open just before use)                
Sage leaves,  20 (I used more)
flour, 1 cup                                          
1 Egg white
olive oil 1 Tablespoon                         
oil for frying
salt, pinch

Pour the flour into a bowl and add the beer and stir with a whisk.  Add the pinch of salt and the olive oil. Mix until smooth. Cover bowl and allow to stand for 30 minutes.

Wash and pat dry the sage leaves. Set aside.  Whisk the egg white with pinch of salt until frothy and stiff.  Gently fold into the batter.  Heat the oil in a large pot. Dip sage leaves into batter and drop carefully into hot oil.  Watch them carefully to avoid burning.  When the leaves begin to turn brown, remove with slotted spoon to drain on paper towels.

Sprinkle with salt and serve immediately.  When I make these, I can’t serve them fast enough- the entire family eats them as fast as I can make them!  Enjoy!






Pickled Butternut Squash with Sage and Cardamom

3 pound butternut squash, other winter squash, or pumpkin, peeled, seeded and cut into 3/4-inch cubes (about 5 cups)
1 1/2 tablespoons kosher or other coarse salt
8 whole sage leaves
1 teaspoon cardamom seeds (without pods) lightly crushed
2/3 cup brown sugar
1 2/3 cups cider vinegar
3/4 cup apple juice

In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours. Drain, rinse well, and squeeze out extra moisture by the handfuls.
In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar. Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered.

When the mixture has cooled to room temperature, cover and refrigerate.  The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight. This pickle will keep, covered and refrigerated, for about 2 months.


From: TheFoodNetwork




Crispy Crepes with Spaghetti Squash and Sage

Crispy Crepes filled with Roasted Spaghetti Squash, Sage, parmesan topped with béchamel and sautéed mushrooms. A delicious vegetarian main course.

1 smallish spaghetti squash (about 3 pounds)
2 tablespoons olive oil
Kosher salt to taste
black pepper to taste
⅛ teaspoon white pepper
½ teaspoon fresh grated nutmeg ( or pre-ground)
1 T chopped fresh sage leaves
1 C chopped and sautéed onions ( optional)
1/2 cup grated Parmigiano-Reggiano or Romano cheese
1 tsp maple syrup ( or brown sugar)
8 oz mushrooms- quartered
1- 2 T butter
Béchamel Sauce
4 tablespoons unsalted butter (1/2 stick)
1/4 cup minced shallots (optional)
1/4 cup all-purpose flour
2 cups whole milk
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
Crepes – makes 8
2 large eggs
½ cup milk
½ cup water
1 cup flour
2 tablespoons melted butter
¼ tsp kosher salt
Butter, for coating the pan

1. Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50-60 minutes.

2. Make the crepes. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.  Heat a lightly oiled or buttered 8 inch frying pan over medium high heat. Pour or scoop the batter onto the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside.

3. Sauté the mushrooms in 1-2 T butter until golden and tender and season with salt and pepper and 1 T fresh sage. Set aside.

4. Make the Béchamel Sauce. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk, starting with ½ cup, whisking well, then adding another half cup at a time until all is incorporated. Cook until just thickened, stirring often, about 10 minutes. Stir in nutmeg and salt. Season with ground white pepper.

5. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 10 minutes. Scrape the flesh with a fork to make long strands; place in a bowl. You should have about 4 cups. If there is more, save the extra for another use.  Add nutmeg, maple syrup, white pepper, sage, sautéed onions (optional) and cheese and mix thoroughly, and taste for salt, adding more to taste.

6. Divide the squash filling among the crepes, and fold them over. (You could prepare ahead up to this point and refrigerate.) Heat  ½ T butter and ½ T canola oil in a pan or skillet and fry each stuffed crepe on both sides until golden and crispy, adding more butter if necessary, and placing in a warm oven until all are crisped. To plate, place two crispy crepes on top of each other and cut down the middle, so you have 4 pieces. Stack vertically on a plate and drizzle with béchamel sauce, top with sautéed mushrooms. Serve immediately.


by sylviafountaine- feasting at home blog February-8-2014




Winter Squash Lasagna with Kale, Sage, and Caramelized Onions

Pre-heat your oven to 350 once your sauce, onions, noodles, are prepared

For the Béchamel sauce:
2-3 T olive oil
3 T flour
3 c milk
30 or so fresh sage leaves, roughly chopped
1/2 t dried rosemary
2 cloves garlic, minced

Warm the oil in a small pan. Sprinkle in the flour and whisk together. Whisk in the milk 1/2 cup at a time and allow the mixture to thicken slightly. Reduce the heat to low and add the sage leaves and rosemary. While this is infusing, sauté the garlic briefly in a little olive oil, and then scrape every bit of it into the sauce. You can either leave it on very low heat or turn the burner off while you do the rest of the prep.

For the fillings:
1 large onion, sliced
1 bunch kale, chopped
olive oil for the pan

In the same pan you used for the garlic, heat a bit more oil and add the onions, stirring to coat. Sprinkle with a little salt. Let the onions cook very slowly and stir frequently. When they are full of caramel goodness, add the kale and two tablespoons (or so) of water. Cook until the kale is bright green and wilted and the onions are as done as you’d like them to be.

1-2 pounds of baked/roasted winter squash
1 -15 ounce tub of ricotta (I used part-skim)

puree the squash using whatever equipment you like–I used an immersion blender. Add half the ricotta and mix together. Either salt or pepper to taste, or leave this plain, depending on your reaction to the side note below.

Side note: at this point in the prep I had a moment of reckoning. The squash by itself was perfect, sweet and delicious; with ricotta added, it was starting to taste like pumpkin cheesecake, and I sampled a lot more than was strictly necessary. I didn’t add anything else to the squash mixture because I thought if there was some left over, it would become scones or muffins or something with a ginger snap crust. As it turns out, I have 2 cups in the fridge. That’s just a tip from me to you, if you have more like 2 pounds of squash and a sweet tooth.

1 lb.  lasagna noodles, boiled in salted water, follow package directions
1 half pound of good smoked Gouda cheese shredded
half a brick of firm tofu (optional)
1 t dried sage
1/2 t dried thyme
Mix about half the shredded Gouda with the remaining ricotta. Mash the tofu and combine well. Add spices and stir.
To build the lasagna:
Spray your lasagna pan with non-stick spray (or oil it lightly). Pour a scant third of the béchamel into the bottom of the pan. Add a layer of lasagna noodles. Spread a layer of the squash on top of the noodles, then the ricotta mixture, then onions and kale, then a little shredded cheese. Repeat this sequence once. Add another layer of noodles and pour the remaining béchamel over the top. Cover tightly with foil and bake for 45 minutes. Remove foil, sprinkle with remaining Gouda, and bake for another 15 minutes.

Add a layer of roasted tomatoes if you have them to add a little more flavor and moisture.
Some recipes also add a little cooked and drained sausage.



Corn Bread Stuffing with Greens

1 recipe corn bread (see below)
1 bunch greens (chard, kale, etc.)1/2 to 3/4 of a pound
olive oil
1 small onion
2 cloves garlic
1/2 pound bacon or smoked sausage (vegetarians can substitute celery)
1 sprig thyme
a few sage leaves
a few sprigs parsley
1 egg
1/4 cup milk
S & P

Crumble the corn bread into a large mixing bowl.
Wash and trim the greens, chip roughly, and cook until tender in a little olive oil. Peel and dice the onion. Peel and chop the garlic. Dice the bacon (if using sausage or celery, cut it into chunks) and sauté it in a tablespoon of olive oil. When it has begun to render its fat, add the onion and cook until softened, but not too brown, about 2 to 3 minutes. Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. Finely chop the leaves of the thyme and sage; there should be about 1/2 teaspoon each.
Finely chop enough parsley to make about 2 teaspoons. Add the herbs; the cooked greens; the egg, lightly beaten; and the milk to the bowl with the corn bread. Mix well. Add more milk if the mixture looks too dry. Season with S & P. Makes 4 cups, enough for 2 chickens.

from: Chez Panisse Vegetables

Alice’s corn bread (you can use any recipe you have)
3/4 cup flour
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/4 pound butter (1 stick) plus more, for greasing the pan
1 cup milk
1 egg

Preheat the oven to 400 degrees. Place a 9 inch cast iron skillet in the oven from the start of preheating.
In a large bowl, thoroughly combine the flower, baking powder, sugar, salt and cornmeal. Put the butter and milk in a small saucepan and heat until the butter is melted.

Break the egg into another bowl, beat lightly, and whisk in the milk and butter. Make a well in the flower mixture, pour in the liquid ingredients and stir until just smooth.

Take the skillet out of the oven, put in a lump of butter, and swirl it around to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick or skewer inserted in the corn bread comes out clean.

from: Mariquita Farm CSA

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