Whipped Sweet Potatoes with Brown Butter and Sage
This velvety, flavorful side complements any fall feast, whether it’s roasted chicken or pork. The brown butter adds a rich nuttiness, while the sage gives it a cozy, autumn vibe.
Ingredients:
3 large sweet potatoes (about 2 pounds), peeled and cubed
4 tablespoons unsalted butter
6 fresh sage leaves
½ cup heavy cream (or milk for a lighter version)
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Sea salt and fresh ground pepper, to taste
Method:
1. Place the cubed sweet potatoes in a large pot, cover with cold water, and bring to a boil. Cook for about 15 minutes, or until the potatoes are fork-tender. Drain well.
2. In a small saucepan, melt the butter over medium heat. Add the sage leaves and swirl the pan occasionally until the butter begins to turn golden brown and smells nutty (about 4-5 minutes). Remove from heat and set aside. Discard the crispy sage leaves (or keep them as a garnish).
3. In a large bowl, use a hand mixer or potato masher to whip the drained sweet potatoes until smooth. Slowly add the heavy cream, maple syrup, and cinnamon (if using) while continuing to whip until light and fluffy.
4. Drizzle the brown butter into the whipped potatoes and mix until well combined. Add salt and pepper to taste.
5. Transfer to a serving dish, drizzle with any extra brown butter, and garnish with the crispy sage leaves if desired.
Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Ingredients:
Fresh herbs of your choice, such as basil, mint and sage leaves, plus parsley, thyme and rosemary sprigs
Neutral frying oil, such as canola or vegetable
Method:
1. Wash and dry all herbs thoroughly. The herbs need to be very dry to prevent splattering when fried.
2. Pour oil about ¼ -inch deep in a small pot and bring to 325°. (To test the heat, drop a small piece of bread into the oil and it should turn golden brown in about 30 seconds).
3. Working in batches, drop a few herbs at a time into the hot oil. Cook for 30 seconds. Flip over using tongs and continue cooking for 30 seconds to 1 min, or until the herb appears slightly darkened in colour and evenly fried. Gently remove from oil with tongs and place on a paper towel-lined plate. Allow to cool before serving.
Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.
Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.
2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.
3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).
