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Twenty-five years ago, to cook vegetables was to kill them. Nouvelle cuisine demanded the freshest local seasonal produce. Painstakingly gathered, artfully arranged, those vegetables came to seem like stingy, fetal arabesques in a design which held comfort hostage. The new truism was that preparation time subtracted nature. Asian stir-fry and Southwest grilled veggies were about speed-slice, oil, heat, chop-and a light, sometimes scorching, touch. At Sage, we grill, blanch, steam and sauté our vegetables. But Chef Mead also likes to add variety and interest to his menu by roasting his Farmers Market finds. Sustained internal heat brings out the sweetness, and as they lose moisture and shrink, their flavors are concentrated and textures soften.
Under a sprinkling of salt and peeper, a dash of olive oil, and aluminum foil, the familiar is transformed. Often patrons will praise the welcoming texture and intense flavor of something on their plate, only to be told it is a carrot. Maryann at Coastal Organics supplies us with carrots that are purple (“Royal Scarlet”), white (“Belgium White”), round (“Orbit”), and pale yellow (“Sugar Crisp”). Farmers are always trying out new varieties or searching out heirlooms, and since Rich shops personally twice a week, he is able to snatch up the gems when they appear. The nutrient-rich skin, which holds flavor while roasting, is usually left on our carrots, but tediously peeled off larger vegetables, a process to which most chefs wouldn’t devote labor time.
Dauntingly large and scabrous winter roots like parsnips, turnips and fennel bulb became as ripe and colorful as summer fruit in last season’s Sage Salad. Smaller vegetables, though they burn easily, can be carefully roasted too, like the spring onions, asparagus and baby leeks in our current Sage Salad, or the roasted asparagus with parmesan crust that appears on the appetizer list. Fresh market cauliflower, in green, purple or white, roasted under a basil parmesan anchoaide, becomes as light, cheesy and satisfying as pastry.
A huge if unlikely success has been the Warm Roasted Beet Salad. Rich combines varieties like Bull’s Blood, Red Ace, Golden Beets and candy-striped Chioggia with goat cheese, arugula and walnuts. The warm beets soften the cheese, releasing the flavor, and wilt the greens, mellowing their sharpness. Beet vinaigrette absorbs readily into the vegetables, further brightening their flavor. Rich talks to each farmer and follows the rotation of their crops in order to keep the beets on the menu well into summer.
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Pork
6 Lb. Boneless Pork Butt
4 bottles Dos Equis Amber
2 Lb. Tomatillos -no husk
6 garlic cloves- whole
3 brown onions- chopped large
5 guajillo chilies- toasted, no seeds
3 chipotle Chile- toasted
3 bay leaf
small bundle fresh thyme and rosemary branches (tied with a string)
zest and juice of 2 orange
zest and juice of 2 lime
Spice Rub
1 tbs. Salt
½ tsp. Fresh ground pepper
1½ tsp. Chile powder
pinch of cayenne pepper
½ tsp. Garlic powder
½ tsp. Onion powder
¼ tsp. Dry mustard
½ tsp. Smoked paprika
Fennel Radish Slaw
2 Fennel bulbs- sliced thin (about 6 cups)
6 Radishes-cut in half and sliced thin (about ¾ cups)
½ red onion- julienne (about ½ cup)
1 cup arugula-julienne
½ bundle Italian parsley- chopped (about 1 cup loosely packed)
salt and fresh ground pepper to taste
Citrus Vinaigrette
½ cup Orange Juice
¼ cup lime juice
¼ cup seasoned rice vinegar
zest from 1 lime- finely chopped
zest from 1 orange- finely chopped
¼ tsp. Chopped garlic
1 ½ cup grapeseed oil
salt and fresh ground pepper to taste
Grilled Corn, black bean avocado relish
2 cups grilled sweet corn (grill corn & cut off the cob)
¼ cup finely chopped red bell peppers
¼ cup finely chopped red onion
1Tbs. finely chopped cilantro
½ cup cooked black beans
½ jalapeno finely chopped, no seeds or stem (may use more if desired)
1 Haas avocado diced
Crispy Tortilla
12 Small Corn Tortillas
Vegetable Spray
Shredded asiago cheese
Pork
Mix spice rub and sprinkle liberally on pork, rub mixture into pork. Throw on grill or in pan until brown on all sides. Place pork into a pan with chilies, beer, onion etc. Heat on stovetop until liquid boils. Cover with foil and place in oven at 350 degrees for about 1 1⁄2 hours-pork should be tender when pierced with fork. Remove from oven and let cool, saving braising liquid and vegetables. When pork is warm pull meat apart (discard all fat) and set aside. Take braising liquid with vegetable (remove thyme and bay leaves) and put into a blender and puree. Season with salt and pepper.
Fennel Radish Slaw
Mix slaw ingredients together and season with salt and fresh ground pepper. Toss slaw with1 1⁄2 cups vinaigrette and set aside.
Corn Relish
Toss ingredients together gently and sprinkle with fresh squeezed lime juice, olive oil, salt, and fresh ground pepper to taste.
Corn Tortillas
Spray tortilla with vegetable spray on both sides. Place tortilla onto baking sheet and into oven set at 350 degrees for 10-15 min or until crispy.
To assemble
Toss pork with tomatillo beer sauce until moist, place in pan to heat thru. Sprinkle tortillas with asiago cheese, place in oven and let cheese melt. Place hot tortillas on plate, spoon the room temperature corn mixture on the tortillas and top with the warm pork mixture. Garnish with fennel radish slaw and spoon tomatillo sauce over and around the plate.
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1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 1/2 cups (about 5) peeled, seeded chopped tomatoes
1 tbs finely minced garlic
1 minced jalapeño pepper (seeds & stems optional)
1/2 cup white wine
6 cups chicken stock
2 bay leaves
1 1/2 tsp chile powder
1/8 tsp cumin
pinch cayenne pepper
Sauté diced vegetables, garlic and jalapeños until vegetables are soft. Add chopped tomatoes and cook for 5 minutes on medium heat (stir) Stir in white wine, reduce by half. Add chicken stock, bay leaves and spices and cook until reduced by half. Season with salt & pepper. Put into a blender and purée.
salt & pepper to taste
Stuffing for Chiles
1 cup grated cheddar cheese
1 cup grated smoked mozzarella
3/4 cup grated mozzarella
1/4 cup grated fontina cheese
1 cup grilled sweet corn cut off the cob
1/4 cup oil from sun dried tomatoes
optional
-finely chopped sun dried tomatoes
-cooked chopped sausage
-chopped cooked barbeque chicken
-sautéed shrimp tossed in bbq sauce
-chopped smoked fish
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Goat cheese, crumbled
4 tbs Green onions
2 cups Shitake mushrooms
3 tbs Sun-dried tomatoes
1 tsp Chopped Garlic
Salt & Pepper to taste
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Egg Mixture
4 Large eggs, scrambled
1 tbs half & half
Salt
White Pepper |
| Sauté in vegetables oil with garlic. Heat non-stick skillet, and olive oil or butter and add egg mixture. Stir in sautéed vegetables and lightly scramble until eggs begin to solidify. Remove from burner and sprinkle crumbled goat cheese on top. Place in 400 degree preheated oven, cook until lightly brown - about 7 minutes. Slide out of pan and serve.
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1 cup white wine
4 cups chicken stock
1 tsp garlic, crushed or minced
1 tsp fresh ginger, peeled & sliced
1/2 cup low sodium soy sauce
1 Tbs unsalted butter
Fresh-ground wasabi paste (to taste)
Assorted crunchy vegetables such as carrots, napa cabbage, bok choy, bean sprouts, asparagus, gai chag, gai lan, bok choy sum
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Cooked noodles
4 6 oz filets of Arctic char, or other
firm-fleshed fish
Panko bread crumbs
Olive oil
Ground white pepper (to taste)
Ground black pepper
Salt (to taste)
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-In a medium sized sauce pot, add wine, stock, garlic and ginger and place on stove over medium heat; allow to reduce about 10 minutes.
-Add soy sauce and reduce about 10 minutes.
-Add white pepper and salt, as desired (this part can be made ahead).
-Add about 1/2 cup of liquid to a small sauté pan and place on stove over high heat (reserve left-over liquid for vegetables); add butter and allow to reduce.
-Add wasabi paste and continue to reduce liquid until sauce consistency; season with salt and pepper (set aside and keep warm).
-In a medium saucepan add 1/4 cup of reserved liquid from sauce recipe; place pan over high heat and bring to simmer.
-Add vegetables and sauté until tender, yet still firm.
-Add noodles to saucepan with vegetables; toss to coat; season with salt ans pepper.
-Season char with salt and pepper and dredge to coat in panko bread crumbs.
-Heat a medium sauté pan over high heat; add oil when hot; place char in pan allow to sear, forming a crust; flip over and sear other side and cook thoroughly.
-Place char on top of Asian vegetable stir fry and drizzle over char and vegetables.
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3 cups Sweet Potatoes or Yams, cubed
1 cup Pineapple, chopped
1/4 cup Red Onion, finely chopped
1/4 cup Red Bell Pepper, finely chopped
1/2 Cilantro, minced
1 tbs Ginger, finely chopped
3 tbs Lime juice
1/4 cup Seasoned rice vinegar
1/4 cup Olive oil
Salt, to taste
Fresh ground black pepper, to taste
Cook sweet potatoes. While they are still hot, combine with pineapple, red onion, bell pepper and cilantro. Combine ginger, lime huice and vinegar. Whisk in olive oil and season. Combine sweet potato mixture with vinaigrette. Season as needed.
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Herb-Roasted Silk Snapper - Fennel Radish Salad, Corn Tortillas, Crispy Julienned Fried Sweet Potatoes, Tapatio Sauce
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1 lb. Fennel, shaved
3/4 cup Radishes, medium dice
1/2 cup (loosely packed) Flat leaf parsley, cleaned, whole
1/2 cup (loosely packed) Cilantro, cleaned, whole
1/4 cup Red onion, sliced thin
1/2 cup Arugula, torn by hand
1 tbs Olive oil
2 tsp Lemon juice, fresh
1 tbs Kosher salt
1 1/2 tsp Fresh ground black pepper
1 lb. Silk snapper, 2oz portions, skin on
1/2 cup Herb oil
4 oz. Sweet potatoes, shredded
Canola oil, as needed for frying
2 Corn tortillas for each taco
Tapatio sauce
-Toss together fennel, radishes, parsley, cilantro, red onion, arugula, olive oil, lemon juice, salt and pepper.
-Sear snapper, top with herb oil and finish in oven at 350°F.
-Deep-fry sweet potatoes until crispy.
-Dip corn tortillas in water and warm on flat grill.
To assemble taco, place about 1/2 cup of fennel mixture in tortilla, place fish on fennel and top with fried sweet potatoes. Use tapatio sauce as needed.
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Lemon curd
6 Egg yolks
1 cup Granulated sugar
1/2 cup Lemon juice4 oz Unsalted butter
In a metal bowl set over a saucepan of simmering water, add the sugar, butter, egg yolks and lemon juice. Whisk frequently until curd is thick enough to hold whisk marks and the first bubble appears on the surface, about 15 to 20 minutes. Strain curd through a sieve into a bowl and cool. Cover the curd and chill until ready to use. Lemon curd may be made up to two weeks in advance.
Orange Sauce
6 cups Orange juice
1 cup Grapefruit juice
1/3 cup Lemon juice
3 cups Sugar
Stir all the ingredients in a heavy saucepan over medium heat until sugar dissolves. Increase the heat and boil until syrup is reduced to half, about 40 minutes. Remove from heat and pour into a plastic container until ready to use.
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Crêpes
4 oz Clarified butter
12 oz Whole milk
1 cup Flour
2 tbs Sugar
In a blender or food processor, blend the flour, sugar, milk, eggs and clarified butter for about a minute. Turn off the motor and scrape down the sides with a spatula, and blend for another 45 seconds. Transfer the batter to a bowl and let stand, covered, for one hour. The batter may be made a day in advance and kept covered in the refrigerator.
To cook crêpes, heat a 6 or 7 inch nonstick skillet over moderate heat until hot. Brush the pan lightly with butter and heat until hot, not smoking. Stir the crêpe batter and measure 1/4 cup into the pan while tilting and rotating the pan quickly to cover the bottom with a layer of batter, and return any excess batter to bowl. Using a spatula, turn the crêpe as soon the edges turn a golden brown, about a minute. Turn the crêpe over and cook for another 30 seconds. Start stacking each crêpe between small squares of parchment or wax paper.
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| Take three crêpes and fill each one with about 1 tablespoon of the lemon curd. Fold each crêpe in half, and then in half again, to make a triangle. Place the three triangle shaped crêpes onto a plate in any pattern desired. Using a 2 ounce ladle, pour the warm orange sauce over the crêpes, top with a scoop of vanilla ice cream and garnish with grapefruit segments. Serves four to six.
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2 tsp Garlic, minced
8 oz or 2 cups Andouille Sausage, diced
1 cup Onion, chopped
1 tsp Cajun Spice
1 lb or 6 cups Cornbread, crumbled
1 1/2 cups Gorgonzola, crumbled
1 cup Granny Smith Apples, chopped or julienned
1 1/4 cups Candied Pecans, chopped
1 1/2 cups Corn, grilledt
1 tbs Thyme, fresh
Salt & Pepper to taste |
3 Egg Yolks
2 Eggs
1 cup Half & Half
1/4 tsp Cayenne
Salt to taste |
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-Sauté together garlic, sausage, onion and Cajun spice.
-Place in bowl and add rest of dry ingredients.
-In a separate bowl, whisk together all of the eggs Whisk in Half& Half and season.
-Add liquid ingredients to dry ingredients and fold together.
-Pour into greased pan, approximately 12x14 and 4" deep.
-Bake at 350 degrees for 30 minutes.
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Bread Pudding
1 loaf of French Bread, cubed
1 qt of Milk
3 Eggs
2 cups of Sugar
2 tbs of Vanilla
1 cup Raisins |
Whiskey Sauce
4 oz Butter
1 cup Sugar
1 Egg
Whiskey, to taste |
-In a bowl, combine milk, eggs, sugar & vanilla. Add bread & raisins and let soak about 15 minutes.
-Pour into greased pan and bake for 35 minutes at 350 degrees
-In another bowl, combine ingredients for whisky sauce. When the bread pudding is done, pour the sauce on top, smoothing with a spatula, and place under the broiler
-Serve with extra sauce on the side
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Stuffing
1/4 cup Spring Onions
1/2 cup Chanterelle Mushrooms
1/4 cup Grilled Corn
1 cup Clean Spinach
1/2 tsp Chopped Garlic
1 cup White Wine
Salt
Fresh Ground Pepper
-Sautée spring onions and garlic in olive oil until soft
-Add chanterelle mushrooms, cook until soft and add corn and spinach
-Season with salt and fresh ground pepper
-Add white wine, reduce by 2/3
-Strain and place to side
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Cheese Mix
2 tbs Flour
2 tbs Oil/Clarified Butter
Reserved Liquid from Veggies
1/2 cup White Wine
3/4 cup Milk
1/2 cup Crumbled Goat Cheese
1/4 cup Shredded Mozzarella Cheese
1/4 cup Shredded Fontina Cheese
Salt and White Pepper
-Make a roux- cooking flour with oil/butter mixture
-Add reserved veggie liquid and white wine, then whisk and mixture will thicken
-Add milk and cook through allowing mixture to thicken
-Season with salt and pepper
-Whisk in cheese until smooth and take off heat and place to side
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Lipstick Peppers
1 1/2 cups Cooked Elbow Macaroni
5 Lipstick Red Peppers (probably 4 medium to small red bell peppers): Roasted, Peeled and Seeded
Grated Parmesan Cheese
-Mix elbow macaroni with vegie mix and cheese mix.
-Stuff in pepper, sprinkle with grated parmesan cheese.
-Cook in oven at 350°F for 15 minutes or until cheese browns slightly.
-Serve with sauce: cream sauce, tomato sauce, pesto sauce; at Sage we use a broth with butter, fresh cannelini beans and cherry tomatoes just heated through.
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