You’ve noticed that I’ve dusted off the blog this week. Feels good.
Could it be that this unprecedented time can be an opportunity for those of us who can step back, consider and let in some new thinking in sans resistance?
More than average time on my hands gets me to wondering. As I have aged I have come around to the realization that the only person I should be handing out advice to is me. Don’t ask my kids about this statement but I will say I do try harder to not butt in and try not to offer unless invited. Hence, the title, sage advice (but surely you got that already). After all, they are full adults, albeit sans experience with big time thrown up roadblocks such as this. But, I digress.
Most of us have learned a lot about adaptation this year. We have all probably tried and failed at a lot. But hopefully over the past 8 months we have triumphed at one or two things. It can be tough to transition out of our entrenched ways but if ever there were a time to blossom, this really could be it. It can be a block of time where one can try a myriad of new things if you can see your way forward in this way past all of the frustration. For me and because I do have time, I am trying out new art, music, writing, gardening and cooking and baking experiments and my newest fascination, heirloom varieties and small specialty growers.
Beyond the philosophical, and because it is time, let’s get down to some nitty gritty kitchen stuff. What are you doing this week? What have you been cooking and baking this week? Are your pies done? Is your cranberry chutney*? Will you set a festive table even if it is for “just us”? Late autumn brings about many seasonal impulses. We leaf peep, we turn on the oven, we scurry about putting the garden to bed. And, we step into the kitchen, avec sweater, and turn our attention to different ingredients and recipes. On to the sage thing……..
Sage Blossom Honey from San Marcos Farms in Santa Ynez
Before discovering the virtues of sage in brown butter sauces, I thought it was basically only for Thanksgiving and Veal Saltimbocca. Obviously, the folks at San Marcos Farms know what to do with it. This Sage Blossom Honey is my new favorite, right after the Welsh Heather Honey (like a narcotic only better) I used to buy at Fortnum and Mason in London before all this mess. Lately though, I have become more curious about what to do with this previously pigeonholed herb. Sage. It’s not just for stuffing anymore.
How would you describe sage? The first word that comes to mind for me is “woodsy”. Then comes soft, mellow, with a just a tinge of a sharp edge.
While today is probably not the day to interject more recipes onto your focus board, for those who are still game, here are some ideas to try out this week and throughout this season:
Here is my Mom’s classic, simple stuffing, slightly adapted – for around a 12-16 lb turkey
6 -8 cups bread cubes made with stale bread – brioche is perfect
1 stick salted butter
1 large yellow onion, minced about 2 cups
1 1/2 cups chopped fresh celery, along with a small bunch of leaves
1 tablespoon Bell’s Seasoning
5 fresh sage leaves
Salt and freshly ground black Pepper
1 cup dry white wine, warmed in a pan, more if needed
- In a large skillet, melt one stick salted butter. Add onion and celery and leaves and cook over medium heat until soft but not browned.
- Add Bell’s seasoning, sage leaves, salt and pepper. Do not skimp on the pepper. Simmer on low for 2 minutes.
- Place bread cubes in a large bowl. Pour onion and celery mixture over the bread cubes. Stir with a wooden spoon. Pour warm wine over the mixture and toss. Mixture should be evenly moist but not wet. Let mixture cool to room temperature before stuffing the turkey.
Decorating the roasting pan: one thing I love to do is decorate the roasting pan. I add a mélange of lady apples, kumquats, cut blood oranges, or clementines, shallots and mini bouquet-garni. This would include little bunches of sage, tied with kitchen twine. You can also decorate the platter with fresh adornments when you carry it to the table, with lots of oohs and aaah.
You may like to peruse through this post from 2014: https://kitchen-inspirational.com/2012/11/14/the-wonderful-world-of-chutney-thanksgiving-and-holiday-meals-mostly-sacrosanct/ *add 3 sage leaves
https://www.epicurious.com/recipes/food/views/cranberry-grappa-jelly-240562
https://food52.com/recipes/24907-cranberry-sage-pie
https://www.raymondblanc.com/recipes/cep-ravioli-recipe/
https://www.epicurious.com/recipes/food/views/sage-and-honey-skillet-cornbread-240376
https://food52.com/recipes/30189-honey-cake-with-sage-lemon-glaze
There are a lot of cocktails with cranberry and sage. I like this one which is very clean. I sub Vodka for the gin. https://saltedplains.com/cranberry-sage-cocktail/
This recipe however, is the ultimate pièce de résistance and well worth repeating on this blog. As sage pares perfectly with squashes of all variety, you can experiment all you like. This recipe, however, is from Dandelion Catering in Maine and comes by way of our niece Kaitlin’s wedding. Not for the calorie conscious but very highly recommended!
Butternut Squash Wild Rice Gratin
ingredients
- 1 cup wild rice
- 4 Tbsp olive oil
- Coarse kosher or sea salt
- Freshly ground pepper
- 4 Tbsp butter (1/2 stick)
- 3 1/2 pounds butternut squash (2 medium) peeled, seeded, cut into 3/4-1 inch cubes
- 4 medium leeks, sliced (white & pale green parts only)
- 2 Tbsp fresh sage, chopped
- 10 oz goat cheese
- 1 1/2 cups heavy cream
- 1 cup hazelnuts, toasted, husked, coarsely chopped
directions
- Toast hazelnuts in 350° oven until they start to smell toasted -10 minutes or so. When they are cool enough to handle, enclose them in a clean dish towel and rub firmly to remove the husks. Chop roughly and set aside.
- Cook wild rice by simmering in a large pot with enough water to cover by 1 inch. Add more water as needed to fully cook rice. It takes a while to cook, 45 minutes or so. When rice is tender, remove from heat and drain any excess water. Set aside.
- Heat oven to 400°. Toss butternut squash with olive oil, salt, and pepper. Spread on sheet pan. Roast until tender, stirring occasionally, about 35 minutes.
- Melt 3 Tbsp in a skillet over medium-low heat.
- Add sliced leeks, sage, salt & pepper. Sauté until tender but not browned, about 15 minutes.
- Coat 11×7 baking dish with remaining 1 Tbsp butter.
- Spread 1/2 of the wild rice over the bottom. Layer 1/2 the leeks next, followed by squash. Crumble 1/2 the cheese over squash. Repeat with rice, leeks, squash, and cheese.
- Pour cream evenly over gratin.
- Top with chopped hazelnuts.
- Bake at 375° until gratin is heated through, about 30 minutes.
Wishing all a very Happy Thanksgiving. Last two bits of sage advice, apologies for all liberties taken in spite of my commitment above – If you’re still here and cooking up a storm, it’s thankful season! And, most notably, love the ones you’re with!
May I humbly tickle you to make a donation to your local food bank?
Market Street Mission Morristown, New Jersey https://www.marketstreet.org
Santa Barbara Food Bank Santa Barbara, CA https://foodbanksbc.org
Thank you!
flowers in my bailiwick today:
