Truffles Gnocchi

This is inspired by Eating Well! Love the crispy sage and proscuitto on top!

• 3 tbsp olive oil, divided
• 16 fresh sage leaves
• 2 slices prosciutto, coarsely chopped
• 1 medium shallot, minced
• 2 cloves garlic, minced
• ¾ cup creme fraiche
• ¼ c grated Parmesan
• ½ tsp ground pepper
• ⅛ tsp salt
• 1 lb whole-wheat gnocchi
• 1 tsp truffle oil

• Bring a large pot of water to a boil.
• Heat 2 tbsp olive oil in a medium skillet over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Leaving the oil in the pan, transfer the sage to a paper-towel-lined plate. Add prosciutto to the pan and cook, stirring occasionally, until crispy, 1 to 2 minutes. Leaving the oil in the pan, transfer the prosciutto to the plate with the sage. Set aside.
• Add the remaining 1 tbsp olive oil to the pan. Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds. Add creme fraiche and bring to a boil. Adjust heat to maintain a simmer. Whisk in parmesan, pepper and salt. Remove from heat and cover to keep warm.
• Cook gnocchi in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon or sieve, scoop out the gnocchi and add to the sauce, along with truffle oil. Stir to coat. Top the gnocchi with the reserved sage and pancetta and more cheese, if desired.
• Serves 4.

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Butternut Squash Pizza

So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.

• 1 pizza crust (several recipes to choose from on the blog)
• 8 oz Gruyere, grated
• 8 oz butternut squash, peeled and sliced thin
• 1 Meyer lemon, sliced thin
• Sage leaves
• Truffle or olive oil

Preheat oven to 500 with pizza steak or stone inside.

Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.

Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.

Bake for 8 minutes or until crust in brown and cheese is melted.

Serves 4.

Polenta with Mushrooms

Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.

Polenta:

• 5 c chicken stock or veggie stock
• 1 1/2 c polenta
• 3/4 tsp salt
• 1 bay leaf
• 3 tbsp butter or olive oil
• Grated Parmesan

Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.

Mushrooms:

• 1 lb of mixed mushrooms
• Olive oil
• Salt and pepper
• Sage leaves

In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.

Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.

Serves 4.

Corn Cakes with Summer Salsa

These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6

Butternut Squash Risotto

  
This risotto was made in the pressure cooker – it turned out perfect and so much less work!!

Ingredinets:
2 lb butternut squash, cubed
2 tbsp olive oil
4 tbsp butter
1 shallot, sliced thin
2 cloves garlic, minced
2 c arborio rice
1/2 c white wine
4 c chicken stock
1 c water
1/2 c grated pecorino
2 springs sage, minced
5 oz soft goat cheese
Salt and pepper

Preheat oven to 400.

Toss squash with olive oil and roast for 20 minutes until soft. 

Select sauté on your cooker, add 1 tbsp olive oil and 2 tbsp butter melt. Add shallot and cook until soft 3 – 5 minutes.

Bring stock and water to a boil in a saucepan.

Add garlic and rice to the cooker, stirring for 2 – 3 minutes to coat. Add wine and reduce by 1/2. Stir in 3 c stock, 1 tsp salt and sage. Seal up pressure cooker and select high or risotto and cook for 7 minutes. 

Once pressure has been released, return to sauté and l stir in pecorino, 2 tbsp butter and remaining stock. Crumble and stir in goat cheese, season with salt and pepper.

Serves 4 – 6.

Roasted Butternut Squash with Sage

This is the ultimate fall pasta recipe, roasted butternut squash with sage and brown butter.

Ingredients:
1 butternut squash, peeled, seeded and cubed
Olive oil spray
20 sage leaves
8 oz pasta
4 TBSP butter
Parmesan cheese
Salt and pepper

Preheat oven to 400. Place squash on a large baking sheet, toss with salt, pepper and 10 of the sage leaves and spray with olive oil. Roast 20 minutes then use a spatula to toss. Roast another 15 – 20 minutes until nicely browned. Set aside.

Cook pasta according to package.

In a 12 inch skillet, melt butter over medium heat, watch it closely, as it starts to darken add sage leaves, remove them as the crispy up, add squash and pasta, toss to coat well, stir in sage leaves.

Serve topped with a little parmesan.

Serves 4.

Hassleback Potatoes

A friend tagged me on FB with this recipe from Bon Appetite so I had to try it. Use a wooden spoon on either side of the potato to keep from slicing all the way through.

Ingredients:
4 – 6 small potatoes
½ c unsalted butter, melted, plus more for brushing
32 fresh sage leaves
Sea salt

Preheat oven to 400°. Cut potatoes crosswise into thin slices, stopping ¼” before cutting all the way through (use a wooden spoon laid next to potato to keep from slicing through).

Place potatoes on a rimmed baking sheet and gently press down on them to fan slices in one direction.
Brush potatoes all over with ½ c butter. Tuck 4 – 6 sage leaves into each potato; season with salt.

Roast potatoes, brushing occasionally with more butter, until fork-tender, golden brown, and crisp, 25–30 minutes.

Serves 4.

Slow Roasted Pork with Mustard and Sage

This is the perfect Sunday meal with lots of yummy leftovers for the week.

Ingredients:
2 lb pork loin
Salt and pepper
1/2 c dijon mustard
1/4 c chopped fresh sage
2 TBSP chopped marjoram
4 cloves garlic, minced

Salt and pepper pork. Combine remaining ingredients and rub over pork.

Cook pork in a slow cooker on low for 4 – 5 hours until easy to pull apart. Shred the pork and serves with salad and bread.

Serves 4 – 6.

Butternut Squash Tart

This recipe is adapted from Bon Appetit – I love the honey jalapeño glaze.

Ingredients:
1 sheet of frozen puff pastry, thawed
1 egg light beaten, plus1 tsp water
1 butternut squash, peeled and sliced into 1/8 inch rounds
1 TBSP olive oil
1/4 c honey
1 thinly sliced jalapeño
2 TBSP olive oil
12 fresh sage leaves
1/4 c shaved Parmesan cheese
Salt and pepper

Preheat oven to 375. Line a baking sheet with parchment.

Roll out puffed pastry to a 10 inch square. Transfer to baking sheet. Brush with egg and water mixture. Arrange squash slices on the pastry slightly overlapping. Salt and pepper the squash, lay a piece of parchment on top and the. Place a large baking sheet on top. Bake for 10 minutes.

Remove top pan and parchment, brush squash with 1 TBSP olive oil. Return to oven and bake until pastry is golden brown, 30 minutes or so.

In a small pan, combine honey, jalapeño and 2 TBSP of water. Bring to a boil over medium heat and boil until thickened and syrupy about 6 minutes.

Heat 2 TBSP olive oil in a medium pan over medium high heat. Cook safe leaves about 1 minute until crispy. Drain on paper towels.

Sprinkle Parmesan cheese over tart, drizzle with chile honey mixture and garnish with safe. Cut into slices and serve.

Serves 4.

Veal Saltimbocca

This is my take on veal Saltimbocca. I had some of Trader Joe’s Italian 4 Cheese blend leftover from another recipe and decided to add it for my twist on this classic.

Ingredients:
4 – 6 oz veal scaloppine
3 – 4 slices Proscuitto
2 oz four cheese blend, or italian cheese of your choice
12 safe leaves
Flour seasoned with salt & pepper
2 TBSP butter
1 TBSP olive oil

Lay veal out in a single layer, sprinkle with cheese, layer with Proscuitto to cover, top with 3 – 4 sage leaves. Cover with plastic wrap as pound with a meat mallet to seal together. Skewer with a couple toothpicks, to hold it together. Cover and chill for 30 min to several hours.

On a plate or in a bowl big enough for one piece of veal, combine flour with salt and pepper. Dredge veal in flour.

Heat a large skillet over medium high heat, add butter and olive oil. When nice and hot add veal cook 45 seconds per side. Add any extra sage leaves cook till crisp. Serve immediatly.

Serves two.