BASIL AND SAGE BREAD
Although time consuming (3 rises) this bread is delicious with winter stews and soup. Recipe source: Bon Appetit (February, 1985). Prep time includes rises.
Provided by ellie_
Categories Yeast Breads
Time 6h
Yield 2 14inch baguette loaves
Number Of Ingredients 11
Steps:
- Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
- Let stand for 5 minutes.
- Mix rye and white flour together to equal 6 cups flour.
- Mix 1 1/2 cups flour in with yeast/water, stir well.
- Sprinkle 1/2 cup flour over dough.
- Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
- Heat oil in skillet over low heat.
- Add basil and sage, stir about 1 minute.
- Remove from heat and cool.
- Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
- Slowly add remainlng 1/2 cup water.
- Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
- Grease large bowl.
- Add dough, turning to coat all sides of dough.
- Cover bowl and let rise until doubled (1 1/2 hours).
- Grease two baking sheets.
- Punch dough down.
- Divide dough in half.
- Form each piece of dough into a 14-inch long loaf.
- Place on baking sheets, seam side down.
- Let rise in warm area until almost double (1 hour).
- Preheat oven to 400-degrees F.
- Slash tops of loaves with knife.
- Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.
Nutrition Facts : Calories 1387.3, Fat 31.3, SaturatedFat 4.3, Sodium 2050, Carbohydrate 244.3, Fiber 25.1, Sugar 1.9, Protein 32.9
FRENCH STYLE BASIL CHICKEN
I had this recipe at a party last night and was so stoked by it, I had to post it. Thanks to Jim for the recipe! It is a lovely chicken dish with white wine, sage, basil and onions, that give the chicken a heavenly flavor. Topped with a creamy basil sauce, it is to die for.
Provided by TJW2725
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put the sage leaves in a pan along with the onions, the white wine and the chicken broth.
- Bring to a rolling boil, and continue to boil until the sauce is reduced to 3/4 cup, about 8-10 minutes.
- Remove from the heat and let cool.
- Lay the pieces of chicen in a flat pan or in an airtight plastic bag and use this cooled sauce to marinate the chicken covered overnight in the fridge, or at least 6 hours.
- The next day, preheat the oven to 325°, remove chicken from the marinade, reserving the marinade, and pat dry.
- Put chicken in oven for about 35-45 minutes or until the juices run clear.
- Meanwhile, strain the marinade, discarding the onions, and leaves.
- Put in a suacepan and bring to a rolling boil, and boil for about 10-15 minutes, or until reduced by 1/3.
- Take half of the cream, and blend it together with the basil leaves in the blender until very smooth, and a bit pasty.
- Add this to the sauce, along with the other half of the cream, and reduce heat to low and keep warm until the chicken in done.
- Serve this sauce over the chicken, with rice.
Nutrition Facts : Calories 595.5, Fat 40.4, SaturatedFat 13.2, Cholesterol 211.4, Sodium 275.9, Carbohydrate 4.7, Fiber 0.5, Sugar 1.8, Protein 40.6
RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS
The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
- Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
- In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
- Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
- NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
- Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
- Serve with freshly grated cheese at the table.
Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4
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