What herbs will you be growing this year? I planted sage last summer, discovered a new love for sage, and will be planting it again. You cannot even begin to compare fresh sage to dried. In my opinion, they are worlds apart. This biscuit recipe is delicious and incorporates fresh sage. Enjoy!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh sage leaves
- 5 tablespoons cold, unsalted butter, cut into pieces
- 5 bacon slices, cooked crisp and chopped
- 3/4 cup grated Cheddar
- 3/4 cup well-shaken buttermilk
Preheat oven to 450°F. and grease a large baking sheet.
Into a bowl sift together flour, baking powder, sugar, baking soda, and salt. Stir in sage and with fingertips blend in butter until mixture resembles meal. Stir in bacon and Cheddar. Add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6- by 5-inch rectangle. Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. Bake biscuits in middle of oven 15 minutes.
Another great Butternut Squash recipe! I made this over the weekend and froze 36 ravioli, anticipating a Butternut Squash craving in early Spring when there won’t be any to be found! I feel like a squirrel hiding away my “acorns/Butternut Squash”!
I thought a bright yellow dough would be a fun contrast to the bright orange of the squash filling. I used turmeric in the pasta dough to obtain the bright yellow color. This recipe for the filling was found here.
- 1 Lb Fresh Pasta (I used this recipe)
- 1 Butternut Squash
- 1 Large Pear, peeled, cored, and diced small
- 1/4 Teaspoon Chili Powder, preferably Ancho chili
- 1/4 Cup Dry Jack, Asiago, or Parmesan Cheese, grated
- 1/4 Cup Pecans, toasted and roughly chopped
- 4 Tablespoons Butter, unsalted
- 2 Teaspoons Fresh Rosemary, chopped fine
- Pinch Salt
Make the Filling
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash until the flesh is easily pierced with a fork (about 45 minutes). Let cool slightly and scoop out the flesh.
Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes to dry out the squash. Remove from heat and place in a large bowl.
To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt to taste.
Cook the ravioli for 4-5 minutes in salted boiling water.
Make the Sauce
Melt the butter in a small sauce pan. Add the chopped rosemary and cook for 1 minute. Set aside.
Place a serving of ravioli into each bowl or plate. Spoon the rosemary sauce over the ravioli and sprinkle some pecans over the top.