I have been a bad blogger. Turns out that starting a new job, traveling to four weddings, taking part in the annual traditional family summer vacation in Vail, going on a long weekend with Dan to Colonial Williamsburg, and hosting a number of visitors including my wonderful, amazing brother, has made for a very busy summer. It’s freezing outside right now (OK, its 50 degrees), the leaves are falling, and I feel like fall completely snuck up on me. Maybe the cooler weather will mean that I have time to download my pictures off my camera, organize them, and write about some stuff — I’ll cross my fingers but I won’t hold my breath.
In the meantime, I have been meaning to share some recipes here, and I have been asked for this one, so here it is —
Butter Sage Sauce (This is my own combination of a number of different recipes and I encourage everyone to experiment with it.)
Ingredients:
8 sage leaves
1/2 lemon, juiced
1/4 cup cheese (good Parmesan)
4 TB butter
1/4 tsp dried red pepper (or one chopped Tabasco pepper from your window garden)
optional: chopped peppers, tomatoes
Directions:
Brown the butter
Remove from heat
Then add: spices, lemon juice, cheese
Stir and serve over pasta — I recommend ravioli
If you add peppers or tomatoes, put them in the butter as soon as it starts to melt. It takes longer for the butter to brown, but everything else works the same.
Butter Sage Ravioli
Butter Sage Gnocchi with Peppers
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Erin Miller 