October 3, 2012
I found fresh sage at my greengrocer’s last week. I’d never worked with sage before — it’s not an herb that was easily found in LA markets, and I didn’t plant any in my herb box here. Besides, the slight fuzziness of the leaves freaked me out a little bit. But I sniffed the bunch of leaves and was immediately transported to the land of nutty warm fall dishes and… breakfast sausage? Well, sage is the main herb in American breakfast sausage, so no wonder.
Butternut squash is aptly named. With the creaminess of butter and a subtle earthiness along with a sweetness that’s magnified when the squash is roasted, it’s perfect paired with a tangy goat cheese. With bits of walnuts for crunch, these little phyllo pockets were filling and well-balanced snack.
September 26, 2012
This is spanakopita. (These are spanakopitas?)
It’s spinach and feta wrapped up into little phyllo triangles and doused with butter. The phyllo gets golden brown and butter-crispy and shatters into little shards that get all over your clothes that will make people on the street look at you funny if you forget to lint-roll yourself before leaving home.