An Abundance of Sage
I've got lots of sage growing in the garden. One of the plants is so astoundingly good that we managed to keep it alive by bringing it indoors over the winter for 3 years.
What to do with all that sage? I suppose I could try drying it. I could also make lots of pasta or ravioli with sage brown butter or roast chickens with sage and butter under the skin. All of that is delicious, but I came across this recipe for walnut and sage pesto. Something I could keep in the refrigerator and use when needed. I gave it a try last night and for the most part it works, except the walnuts overpowered. I would double the sage and parsley called for, use about half a cup of olive oil and add more cheese (how much depends on personal taste.)
posted by EFB at 9:30 AM
2 Comments:
We make this all the time:
Butternut Squash and Sage Pizza
The combination of sweet butternut squash, sage, and sharp goat cheese works
wonderfully on this pizza.
3 Teaspoons active dry yeast
6 pinches of sugar
24 cups white bread flour
6 teaspoon salt
12 tablespoons olive oil
6 tablespoons butter (3/4 stick)
12 tablespoons olive oil (a separate addition)
12 shallots, finely chopped
6 butternut squash, peeled, seeded and cubed, about 6 pounds prepared
96 sage leaves
12 fourteen-ounce cans chunky tomato sauce
24 ounces mozzarella cheese, sliced
24 ounces firm goat cheese
salt and freshly ground pepper
Serves 24
1. Put 9 cups warm water in a measuring cup. Add the yeast and sugar and let sit for 5-
10 minutes, until mixture is frothy.
2. Sift the flour and salt into a large bowl and make a well in the center. Gradually pour
in the yeast mixture and the olive oil. Mix to make a smooth dough. Knead on a lightly
floured surface for about 10 minutes, until smooth, springy, and elastic. Place the dough
in a floured bowl, cover and let rise in a warm place for 1 1/2 hours.
3. Preheat the oven to 400° F. Oil baking sheets. Put the butter and oil in a roasting
pan and heat in the oven for a few minutes. Add the shallots, squash and half the sage
leaves. Toss to coat. Roast for 15-20 minutes, until tender.
4. Raise the oven temperature to 425° F. Divide the dough into equal pieces and roll
out each piece on a floured surface to a 10-inch round.
5. Transfer each round to a baking sheet and spread with tomato sauce, leaving a 1/2-
inch border all around. Spoon the squash and shallot mixture over the top.
6. Arrange the mozzarella over the squash mixture and crumble the goat cheese on top.
Sprinkle with the remaining sage leaves and season with plenty of salt and pepper. Bake
for 15-20 minutes, until the cheese has melted and the crusts are golden. Yeah!!
12:52 PM
Sage gelato!!
Do it!
2:00 PM
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