Sage-Infused Butter
The perfect finishing touch for al dente pasta!
Ingredients:
4 tablespoons fresh sage leaves, coarsely torn
¼ cup butter
Method:
1. In a small skillet, melt butter with sage leaves, swirling to coat. Bring to light simmer, turn off heat and allow to cool slightly. Remove leaves and toss infused butter with pasta.
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Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well. Temper the butter by placing it over moderate heat.*
2. Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Ingredients:
Mixed spring radishes, green tops intact
1 pound butter, at room temperature
2½ tablespoons fleur de sel
Method:
1. Gently wash the radishes in ice water, removing any dirt from the greens. Dry them well.
2. Temper the butter by placing it over moderate heat.* Once tempered, season the butter with the fleur de sel.
3. Dip the bottom half of the radishes into the tempered butter. Dip a second time and gently shake to remove any excess butter from the bottom. Place the butter-coated radish on a rimmed baking sheet lined with wax paper. Chill the radishes in the refrigerator until the butter is set.
*To temper butter, it’s easiest to use a double boiler, placing the butter over a pot of boiling water instead of directly heating the butter. Let the butter melt and heat up, then whisk occasionally until it thickens and stabilizes. It’s fully tempered when it has the consistency of melted chocolate.
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Sage Butter Pasta with Summer Squash
This light, summery pasta is deeply flavorful with a sage-butter sauce and crisp squash.
Ingredients:
1 pound pasta of your choice
2-3 assorted summer squash, washed and peeled
4 tablespoons butter
8 sage leaves
½ lemon, juiced
¼ cup Parmigiano-Reggiano or other Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. Place a large pot of generously salted water on the stove over medium-high heat, bring to a boil. Drop in pasta and cook until al dente, about 7-8 minutes. Drain, reserving about ½ cup of the cooking liquid.
2. Meanwhile, slice the summer squash very thinly using a sharp knife or mandoline and season with salt and pepper.
3. Melt butter in a 12 to 14-inch sauté pan and continue cooking until golden brown in color. Add sage leaves and sauté until leaves are crisp. Add lemon juice, then gently pour drained pasta into saute pan and heat. Add the cheese and squash, toss to coat and serve immediately.
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Bucatini with Red Kuri Squash, Kale & Mushroom Confit
The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.
Ingredients:
For squash:
1 Red Kuri squash
2 tablespoons butter, melted
2 teaspoons honey
1 tablespoon fresh sage leaves, coarsely torn
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Pecorino cheese
½ bunch Lacinato kale, ribs removed and greens roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder mushroom confit
Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; cut each half lengthwise again, then slice crosswise into ¾-inch thick slices.
2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Meanwhile, add the fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the kale to blanch. Drain.
4. Combine the pasta and kale in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and confit, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch medium radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
- Preheat the oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
- Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
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Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any spring meal.
1 pound sunchokes, rinsed and trimmed of any dark spots
6-8 tablespoons canola or other neutral oil for frying
2 tablespoons unsalted butter
Large pinch freshly picked thyme leaves
Flaky salt, such as Maldon, for serving
Method:
1. In a medium saucepan, cover the sunchokes with cold water. Season generously with salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until a paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
2. Drain sunchokes using a fine-mesh strainer or colander. When cool enough to handle, place sunchokes on a work surface or cutting board. Working 1 sunchoke at a time, use the bottom of a heavy skillet to press firmly on each sunchoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
3. In a large cast iron or other heavy bottomed skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes. Add more oil, if needed. Flip sunchokes, then add butter to the pan and allow to melt. Add half of the thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
4. Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately.
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Root Ribbons with Sage
This stunning salad from local chef Jerry Traunfeld adds just a touch of sweetness to winter vegetables.
Ingredients:
2 pounds root vegetables, such as parsnips
3 tablespoons butter
¼ cup coarsely-chopped sage
1 tablespoon maple syrup
2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper
Method:
1. Wash and peel the parsnips and discard the peelings. Continue to peel the parsnips from their tops to the root tips to produce ribbons, rotating the roots on their axis a quarter turn after each strip is peeled, until left with cores that are too small to work with.
2. Melt the butter with the sage in a large skillet over medium heat. Stir for a minute to partially cook the sage. Add the root ribbons and toss them with tongs until they begin to wilt. Add the salt, a good grinding of black pepper, the maple syrup, lemon juice and about ½ cup of water.
3. Continue to cook the vegetables over medium heat, turning them with tongs every minute or so, until all the liquid boils away and the ribbons are glazed and tender, about 10 minutes total. Serve right away, or cool and reheat in the skillet when ready to serve.
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Sage Blossom Pesto
Utilizing the gorgeous flowers from the sage plant, this full-flavored pesto is excellent served on grilled crostini.
Ingredients:
1 bunch flowering sage (enough for about 2 cups of combined leaves and flowers)
¼ cup roasted nuts, such as cashew, walnut or pine nuts)
½ cup olive oil
1 clove garlic, peeled
¼ cup onion, coarsely chopped
¼ cup Grana-style cheese
Method:
1. Remove a few of the leaves and all of the blossoms from the sage stalks.
2. Pulse the blossoms and leaves with the rest of the ingredients in a food processor until well-combined. Transfer the pesto to a serving dish and top with a drizzle of olive oil and a generous squirt of lemon.
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