Carrots are comfort food for me – I’m not really sure why since I didn’t eat that much of them when I was little, but for some reason, the taste brings me back to my childhood. This is a little twist on regular boiled carrots – and, I think, just adds to their already sweet goodness.
Carrots – peeled and cut into 1/2″ pieces
Boil the carrots in some salted water until soft.
Melt the butter in a pan. Add the sage leaves and cook until the butter begins to brown.
Drain the carrots and add them to the pan with the butter. Mix them well.
So delicious and really easy to make! This might work well in the pizza oven, too!
5 boneless skinless chicken thighs, pounded
5 slices prosciutto
5 slices havarti
Handful of fresh sage leaves
2 cloves garlic, minced
Preheat the oven to 375. In a frying pan, sauté the garlic and sage in some olive oil just until the garlic begins to turn color. Set aside.
Lay the chicken thighs out flat. Top each thigh with a slice of prosciutto and a slice of Havarti. Spoon some of the garlic and sage over the cheese. Roll up each thigh and secure with toothpicks.
Heat some oil in a frying pan and brown the thighs on all sides.
Place the browned thighs in a flat baking pan. Place in the oven for 30 minutes.
This was pretty easy to make, but I found the meat to be a bit tough. I thought that veal scallopine were supposed to be tender – maybe it’s the place where I buy it from. I think I’ll try it with beef scallopini the next time. The trick is to cook this for just a moment on each side!
4 scallopini (veal or beef) – very thin
1 scallion, chopped fine
1/2 cup red wine
4 T. sage, chopped
Heat up a frying pan. Add a dollop of butter and brown it a bit. Season the scallopini and add them to the frying pan. Sprinkle some sage on top. Cook them quickly on both sides and removed from the pan. Set them aside.
Melt another dollop of butter in the pan. Add the shallots and cook until browned. Add the red wine and cook until it is reduced by half. Add the sage and mix.
Spoon the sauce over the scallopini and serve.
Osso bucco is great, but you do need at least 2 hours to cook this the right way. Therefore, it has become a weekend meal for me! Ask the butcher to cut the veal shanks in half for you….it’s much easier that way!
3 veal shanks, cut in half
Lots of fresh sage
1 1/2 large onions, chopped fine
3 garlic cloves, minced
1 1/2 c white wine
3 c beef broth
Season the veal shanks with salt and pepper. Dredge in flour, shaking off the excess.
Heat some olive oil in a frying pan. When the oil is hot, place the veal shanks in the pan and brown them well on all sides.
Remove veal shanks from the pan and set aside.
Add a little more olive oil to the pan. Saute the onions and garlic until the onions are well caramelized (about 20 minutes).
Add about 3 T of flour and mix it well until all the flour has disappeared.
Add the white wine and bring to a boil. Add the sage leaves. Season with salt and pepper.
Return the veal shanks to the pan. Add the broth and bring everything to a boil. Cover and reduce the heat. Simmer slowly for about 1 1/2 hours or until the meat begins to separate from the bones.
Serve the veal shanks with the onions and sauce on top.
Anything with prosciutto, in my opinion, is delicious! And this was no exception!
5 boneless chicken thighs
5 slices prosciutto
2 minced garlic cloves
1/4 cup olive oil
Chop up most of the sage, leaving out 5 whole leaves.
Add the chopped sage and garlic to the olive oil.
Season the chicken thighs with pepper and then run them through the olive oil/garlic/sage mixture.
Lay each one out on a cutting board on top of a slice of prosciutto. Place a sage leaf in the center. Roll them up and secure them with a toothpick.
Heat very little olive oil in a pan. Add the chicken rolls and brown them on all sides. Reduce the heat and cover them, until the chicken is cooked through. Turn them occasionally so that they evenly brown on all sides.