GORDON RAMSAY RECIPES INGREDIENTS: fried sage

Soufflés have always had the reputation for being a difficult, and temperamental thing to make, which I’ve never really understood. As long as you can manage to whip some egg whites, and fold them into your batter without knocking all the air out, there’s really not much that can go wrong.

And that’s with the traditional method, which requires making a saucy base first. These soufflés are even easier than that, since mashed sweet potato is the base. I like to microwave my sweet potatoes, mostly because it’s faster, but you can certainly roast them in a 375 F. oven instead. Just prick them as shown, and bake for as long as it takes to get them very soft. I’d love to give you a time, but that depends on the size.

I kept these very plain, so as not to distract you, but you can add all sorts of things. Cheese, bacon, and herbs, just to name a few. And that’s for savory applications, since these will also shine as a dessert. Just add some maple syrup or brown sugar to the mashed potatoes, to taste, along with appropriate spices, like cinnamon, nutmeg, and allspice, and you’ll be in for quite the seasonal treat. But, no matter how you flavor these, or which course you serve them, I really do hope you give them a try soon. Enjoy!

Ingredients for 4 to 6 Sweet Potato Soufflés:

2 teaspoon room temp butter to grease ramekins (mine were 5 oz. size)

4 large room temperature eggs, separated

1 cup mashed sweet potatoes

1 teaspoon kosher salt, or to taste

pinch of cayenne

1/4 cup milk

crispy fried sage leaves to garnish, optional

This garlic butter shrimp is what we call “restaurant quality.” Truly, it tastes like something you would be served in a fancy restaurant. You will see below that I used corn stock. I made this from my oven roasted corn after cutting off the kernels. The recipe for the corn stock is found here toward the bottom of the page. You can, of course, use chicken broth instead but I highly recommend trying out the corn stock. It added a crazy layer of flavor that really kicked this dinner up a notch-as Emeril would say! Also, let’s talk about the fried sage leave? Have you made such a thing before? Fabulous! Fried in butter and topped with sea salt—-a beautiful and tasty treat!

Fried Sage

Ingredients:

1 small package of fresh sage (sold in produce aisle)
2 Tablespoons butter

Directions:

Melt butter in a skillet on medium. Add the sage leaves and cook until they stop sizzling, a few minutes. Put on a plate and sprinkle lightly with sea salt. Set aside. Do NOT clean skillet-keep leftover sage butter in it for the shrimp.

Shrimp

Ingredients:

2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter
2 minced garlic cloves
1/2 cup stock/broth (I used homemade corn stock but you could use chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon

Directions:
Using the same skillet from the sage, add the 1 Tablespoon butter to the leftover sage butter and melt on medium heat. Add the garlic until fragrant. Add the shrimp ad generously salt and pepper them. Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate. Put heat on high and add broth/stock, wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan and top with the fried sage leaves. Serve over brown rice.

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Chef Gordon Ramsay Recipes

Tag: fried sage

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