Texas Chili and Cornbread

November 29, 2011 § 3 Comments

Was anyone else secretly waiting for Thanksgiving shenanigans to be over so you could make Texas Chili and cornbread like on Top Chef last week? Don’t get me wrong, I loved the turkey and gravy, but ever since I saw the episode last Wednesday I have been excited to make chili.
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One Pot Wonderful

November 10, 2011 § 1 Comment

While in the middle of a workout session, doing forward lunges with 10 pound weights (not an easy task), my fellow workout classmate, Marie, asked me “Do you like lamb?”

“Yes, I love lamb,” I responded gasping for air in between lunges.

She then went on to tell me about Icelandic lamb, which is available at Whole Foods market from September through December. Icelandic lamb is free of antibiotics and hormones, and is raised in the natural and sustainable mountains of Iceland. The meat is extremely tender and has a mild gamey or “lamb” flavor compared to other types of lamb.

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A Hot and Hearty Soup

November 8, 2011 § 2 Comments

I have to admit, I’m a little obsessed with making soup right now. Once the weather gets cold, soup is the only thing I want to eat. This Beef and Barley Soup is warm, hearty, and perfect for a cold night. I love to serve it with some crusty bread and a glass of red wine!

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Curried Lentil Soup

October 31, 2011 § Leave a comment

Lentil soup is a staple in my house. I always have the ingredients on hand and the preparation time is quick. For this lentil soup, I used curry flavors to give it a little spice.

Curry is a unique blend of both savory and sweet spices. Different brands of curry powder will include different spices. The one I used included cumin, coriander, turmeric, fenugreek, mace, ginger, cayenne, pepper, mustard, and cinnamon. There is a good amount of heat within these spices so be sure to taste before adding any extra heat!

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Santa Barbara Spot Prawns

October 29, 2011 § 3 Comments

What is the difference between a prawn and a shrimp? This is the question many people ask me when I tell them about spot prawns. The terms prawn and shrimp are generally interchangeable. There are some differences in body structure, but to a non-crustacean connoisseur, they look pretty much the same. A spot prawn is the largest out of 7 types of shrimp species harvested along the west coast of the US and Canada. One particular harvesting destination for spot prawns is the Santa Barbara channel. That is why these are Santa Barbara Spot Prawns!

Spot prawns are known for their sweet and firm texture. I paired the prawns with a lightly flavored lemon butter linguine. I wanted the dish to focus on the delicate flavor of the spot prawns and not be overpowered by a heavy sauce.

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Quiche Craving

October 25, 2011 § 2 Comments

I was recently shopping at Bed Bath & Beyond and I found these cute little tart shells. The picture on the package was of a Quiche Lorraine and I suddenly got an intense craving…oh how easily marketing gimmicks get me!

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Did Someone Say Pork Belly?

October 19, 2011 § 1 Comment

Risotto is a laborious dish to make. It takes constant stirring and patience for the rice to slowly cook. This sage and pancetta risotto, however, is well worth the effort!

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