Today I get a visit from Swiss bikeshop owner and fierce vintage bike collector Peter Stutz.
Since I like to feed folks, I added a layer of finesse to my staple, savory bread pudd.
Sage brown butter caught my attention a few years ago, and when I make pasta and don’t want to bother with sauce, I saute some sage leaves.
This is an actual sauce (the bread pudd was drier than usual).
Check ‘er out:
- 4 tablespoons butter
- 8 sage leaves or a couple TB of sage bits
- juice of 1/2 lime
- 1/4 cup grated hard cheese
Directions
Melt butter in a heavy bottom skillet until golden brown. Add sage leaves (SIZZZLE!) and turn down heat. Add lemon juice , some stock (today I used water from cooked dried beans), cheese, stir. Don’t let the stove catch on fire (hot butter scares me this way).
The smoke was thick, I had to open up doors. In winter this means house gets cool, which when I’m fixing food is a blessing.
The bread pudding was simple: chopped stale sourdough (3 cups), four eggs beaten with a cup of milk (should have been two) and a pint of ricotta. Lay bread in oiled or parchmented baking dish, chop up VERY FINELY a half onion, several leaves of kale, any sort, and a couple stalks of celery. Alternate: saute the celery & onions but not the kale) in butter, then mix with egg slurry).
Pour it all over the bread, bake at 350 for 45 min.
Pour brown scary butter sauce over it.
Salivation Army 