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Recipes that include sage

Wheat Berries and Butternut Squash with Brown Butter and Sage

Saturday, December 5, 2009

I’ve been thinking about making a dish with wheat berries for a while now, and I guess I was jolted with a little bit of inspiration from a pasta dish I had at A Voce. Drawing on the brown butter and sage, that familiar and comforting fall aroma, and enjoying the dabs of natural sweetness from the butternut squash, this dish came together almost by itself.

Wheat Berries, Butternut Squash, Brown Butter, Sage


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Duck Fat, Duck Rinds, and Duck Confit

Friday, July 10, 2009

Duck Confit with Beet Relish on Pita Square

There are so many goodies to be had from a whole duck. Every part is delicious, and not just the breasts and legs. The skin and fat, even the carcass, is precious. Start with a 4.5 lb headless Pekin (not Peking) or Long Island Duck. Separate the legs and wings for the confit. Save the breasts for a fabulous dish of your choice. Skin the rest of the duck. Take all that extra fat and skin, cut it into pieces, and throw it into a pot with 1/2 cup of water.


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Crawfish Gumbo

Sunday, March 22, 2009

Crawfish Gumbo was, by a good margin, the winner of the FoodMayhem Reader’s Choice: Crawfish Season, receiving 35.7% of the votes. There are many recipes already available online for Crawfish Gumbo, so my goal was to write a definitive guide. I’ve made gumbo quite a few times in the past, so I have a few tips to share. This post is more about the tips than anything else.

Crawfish Gumbo over Rice

The number one tip I have for you is (Tip #1): Don’t attempt to make gumbo unless you’re planning to spend the whole day making it!


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