Tag Archives: sage

Sage-Studded Garlic Fennel and Brussels Roast

After a perfect day in Maine, TGC feeds his hungry friends.

Knock knock knock.

Gentleman Caller.

TGC’s first paddle boarding adventure.

As summer flashes by us, I am getting to spend some of its waning moments in beautiful Maine. I am up at Maine State Music Theater presently, and having one of the best summers in recent memory.

Gorgeous people: Aleka Emerson, Matty Rickard (and GUS)!

Firstly, Maine is indescribably spectacular. The weather can be a tad menopausal, but the natural beauty of its lakes, beaches, trees, architecture, and denizens make it absolutely enchanting.

Chelsea Williams, best Sandy ever and all-around beautiful soul.

This last week, my “Sandy” – incomparably cool Chelsea Williams ACTUAL Mainer  – took me and the Dream Team to Thomas Pond in Raymond. An afternoon of intense sunshine, paddle boarding, a pontoon boat ride, a family of loons and a very energetic Boston Terrier conspired to make the perfect day off from the show.

Gus!

How does one top a day like that? With a Gentleman Caller family dinner, of course!

This is one of the dishes I put down in front of my little Maine “family” on our final day off before heading back to the big City. It’s not terribly difficult but will punch you in the face with robust flavors and intense aromas.

What you need:

  • 1 – 1 1/4 pound brussel sprouts
  • 1/2 a white onion
  • 1 large lemon
  • 1 large fennel bulb
  • 1/3 cup olive oil
  • 6-8 cloves garlic
  • 5 or 6 large fresh sage leaves
  • 1-2 tablespoons red chili flake (based on your taste buds)
  • kosher salt
  • fresh black pepper

The Gentleman Caller giving you surfer chic while zesting. PC: Aleka Emerson

Preheat your oven, preferably on convection mode, to 425.

Line a baking sheet with foil. Spray with pan release.

Cut the butt off the brussel sprouts and halve them. Put them in a large mixing bowl.

Cut the fennel fronds off the bulb. halve the bulb lengthwise, then cut into 1/3 inch pieces widthwise. Add to mixing bowl.

Smash the garlic with the side of your knife; chop to the consistency you like. I like bigger pieces.

Rough chop the onion. Chiffonade the sage. Add to bowl.

Zest the lemon, preferably with a zester that allows strips and not a microplane grate. Add to the bowl.

Drizzle everything with olive oil. Sprinkle with red pepper flakes, ample salt (at least a teaspoon, probably more), and pepper. Stir to combine.

Spread evenly on the prepared pan. Place in the preheated oven for about 25 minutes. When the edges start to caramelize, remove from the oven and squeeze the entire lemon over the vegetables and add some additional black pepper. You could also opt to sprinkle with chopped flat leaf parsley.

Printable PDF here: Sage-Studded Garlic Fennel and Brussels Roast

Thanks for joining me on my adventures! You’re gonna love this simple healthy dish!

xo, The Gentleman Caller

 

Just Hanging Out (of a fourth floor window)

Knock knock knock.

Gentleman Caller.

Happy holiday weekend. Everyone leaves New York City, and for those of us who have to stay it’s party time! This particular morning I am skipping the gym and enjoying the break in the oppressive heat to plant my window boxes. I assembled the boxes and filled them with dirt earlier in the week – you can see that article here, too.

So, with a cup of coffee in one hand and Country Legends 97.1 streaming through my bluetooth, it’s time to get our hands dirty.

plant1

Earlier in the week I went around town and sourced my plants. I ended up with the following:

  • Basil
  • Marjoram
  • Dill
  • Flat Leaf Parsely
  • Cilantro
  • Mint
  • Rosemary
  • Sage
  • Lemon Thyme
  • Thyme
  • French Lavender
  • Sweet Potato Vines
  • Geraniums (for color)

Different plants like varying degrees of moisture, and for that reason I grouped the more tuberous, leggy things together (the first six herbs) and the woodier herbs together (the next 5). I also dropped a sweet potato vine and a geranium in both boxes for color and aesthetics. Yes! geraniums are basic, but the petals are edible. I wanted marigolds – also edible and a natural insect repellent – but sometimes you use what you got.

plant6

plant7

Get those suckers in the dirt. Leave ample room around them, and encourage the ones that cascade to do so. Be sure and plant the vine near the edge. It will cascade spectacularly. To avoid transplant shock really give them a solid watering once they’re in the dirt. You will eventually need to spike the basil if you choose to plant that, but that’s down the road. Mint is very leggy and can get aggressive; you’ll want to harvest it whether you choose to use it or not. Give it to your mojito loving friends!

plant2

OOOWEE the Oak Ridge Boys are singing to me! Time to warm up for the show. Enjoy your beautiful boxes and start planning how you’re going to use your window box bounty! The Gentleman Caller will continue to share articles and ideas about how to creatively use your home-grown herbs.

plant3

The Gentleman Caller signing out.

xoxo