Tag Archives: sage

Tuscany’s Fagioli All’uccelletto

Otherwise known in English as White Beans with Sage, Garlic and Fennel. Super-fab! This one-pot vegetarian meal is so satisfying and tasty, that if you are a meat-eater—and we are—you won’t miss the meat. The simple combination of white beans, sage and garlic exemplifies the clarity of flavor the Tuscany region’s cooks can pull from just a few ingredients.

It is advised not to use cannellini beans, but rather Navy or Great Northern. We used the latter which are smaller than cannellini beans but larger than navy beans. Known for their delicate, nutty flavor, they’re usually added to casseroles and soups, such as this recipe. In summary, white beans provide a good source of protein, an excellent source of fiber, and several essential nutrients.

This recipe gave us a perfect opportunity to harvest the remainder of our fresh sage from the garden before the cold weather set in. Used in two ways—finely chopped and fried whole—this herb has a pronounced herbal flavor that is earthy, has a slightly peppery taste, and emits hints of mint, eucalyptus, and lemon. What’s more, sage is faintly piney, though not like juniper. It’s much softer and mixed with subtle citrus notes; perhaps a little on the bitter side, though not harshly so.

We loved it topped with an ample garnish of grated parmesan, but if omitted, it could work for the vegans in the family.

Don’t drain both cans of beans. The liquid from one of the cans creates a sauce-like consistency that keeps the beans succulent.

Tuscany's Fagioli All'uccelletto

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. extra-virgin olive oil, divided
  • 1 large fennel bulb, trimmed and finely chopped
  • 1 medium yellow onion, finely chopped
  • 4 large garlic cloves, finely chopped
  • 3 Tbsp. finely chopped fresh sage, plus 20 whole leaves
  • ¼ tsp. red pepper flakes
  • Kosher salt and ground black pepper
  • 1 14½-oz. can diced tomatoes
  • 2 15½-oz. cans white beans, 1 can rinsed and drained
  • Shaved or grated parmesan cheese, to serve

Directions

  1. In a large Dutch oven over medium, heat 3 tablespoons of the oil until shimmering. Add the fennel, onion, garlic, chopped sage, red pepper flakes and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables have softened, about 15 minutes.
  2. Stir in the tomatoes and the beans. Cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a gentle simmer, for 10 minutes. Taste and season with salt and pepper.
  3. Meanwhile, line a plate with paper towels. In a 12-inch skillet over medium-high, heat the remaining 3 tablespoons oil until shimmering. Add the sage leaves and cook, flipping the leaves once, until the edges begin to curl, about 1 minute. Transfer to the prepared plate; reserve the oil.
  4. Transfer the beans to a serving bowl, then drizzle with the sage oil. Coarsely crumble the sage leaves over the beans. Top with Parmesan.

http://www.lynnandruss.com

Recipe from Catherine Smart for Milk Street

Skirt Steak with Paprika Butter and Sagey Potatoes

A new take on your steak and potatoes menu is this thinly sliced skirt steak with a lightly smoky, tangy paprika butter. While the steak recipe is enough to feed 10, and the potato recipe feeds 6-8, we halved both of them and still had leftovers for another meal. Both the meat and potato recipes hail from Food & Wine, neither of which employ a long list of ingredients.

Adobo Seco was our seasoning of choice for rubbing both sides of the steak(s), although just using salt and pepper works fine too. Remember, skirt steak is a very thin piece of meat so it will cook quickly on the grill, just a couple of minutes per side for medium rare. Make sure to slice against the grain when cutting it.

If desired, go ahead and make the paprika butter which can stand at room temperature for up to 4 hours; reheat the butter gently. We took the opportunity to do this step ahead of time, so we wouldn’t be rushed at the last minute.

Skirt Steak with Paprika Butter

  • Servings: 10
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. unsalted butter
  • 6 garlic cloves, thinly sliced
  • 1 1/2 tsp. smoked hot paprika
  • 2 Tbsp. fresh lemon juice
  • Salt
  • 5 lbs. skirt steaks
  • Vegetable oil, for rubbing
  • Freshly ground pepper

Directions

  1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes.
  2. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
  3. Rub the skirt steaks with oil and season with salt and pepper (or Adobo Seco seasoning). Grill over high heat until nicely charred and medium-rare, about 3 minutes per side.
  4. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain.
  5. Spoon the paprika butter over the steak and serve right away.

http://www.lynnandruss.com

Recipe compliments of Jon Shook and Vinny Dotolo for Food & Wine

We also added ratatouille made a few days ago and reheated for tonite’s dinner.

Smashed Sage-Butter Potatoes

Among the BEST potatoes we’ve ever eaten!

Smashed Sage-Butter Potatoes

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 4 lbs small Yukon Gold potatoes
  • 1/2 cup unsalted butter (4 ounce)
  • 1/2 cup fresh sage leaves (about 1/4 ounce)
  • Kosher salt, to taste

Directions

  1. Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.
  2. Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.
  3. Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.

http://www.lynnandruss.com

Recipe compliments of Brian Marcy for Food & Wine