Fry large pork chops very gently in butter with whole black peppercorns, finely chopped fresh sage leaves until sizzling and brown on both sides. When done, remove meat and heat up the pan. Add finely chopped chard (kale or spinach will do but need more or less cooking time) and soften. When al dente add [...]write a comment | Cooking chard, cream, kale, pork, sage, spinach
See post Making Risottos Chop the sage into the pan when you are softening the finely chopped shallots. This dish is best made with stock from the carcass of leftover chicken and its flesh, which you shred and add at the end.write a comment | Cooking chicken, sage
Risottos seem to have built a bit of reputation for being tricky. Which they are. But you need to have a go to learn how to get them right. And in truth really nothing can be easier as long as you watch them constantly and you use the right kind of rice. There are three [...]write a comment | Cooking Arborio, Carnaroli, pastis, porcini, sage, thyme, vermouth, Vialone Nano
Sweat sliced leeks and fennel in olive oil with fresh chopped sage, salt and pepper and peeled, chopped golden beetroot. Cover with stock and simmer until it is all soft. Blend and serve with sour cream, croutons and chopped chives.write a comment | Cooking beetroot, fennel, sage
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