To say that I have a lot of recipes on file would be a huge understatement. I have a collection of bookmarked websites that would put the NY Public Library system to shame, more magazines than I know what to do with and a cookbook collection so large I had to organize it in a spreadsheet to not buy the same one twice.
Recently I realized that this needs to change. I will never find what it is I am looking for if I am swimming in so many options I can’t breath. I realized that 99 tabs of paper wont matter in any magazine if I don’t have a way of remember what it is I wanted to make when I want to make it.
So my latest organization plan has been to flip through magazines in my down time ripping out any recipes that I really really feel are worth keeping. After that I recycle the rest of the magazine, then I organize the recipes – Sweet, Savory, App, Yeast, you get the idea in corresponding folders. Then I write on the front of the folders for each the ones I feel need to be made immediately.
I know this is the most exciting post in the world isn’t it. But, so far my new method has been effective at getting rid of a ton of magazine clutter (I don’t know if I’ll ever have the guts to just rip recipes out of my actual cookbooks – though it’s starting to not sound like a bad idea).
However, upon organize my ‘must try recipes’ I noticed the same exact recipe – 5 months apart – in the same magazine (We’re not talking a revision, an edit, a ‘hey this was so awesome were showing it to you in 3d’ – we’re talking line for line copy, except for what it was served over). I’m not sure why I care other than to say that your readers are observant and at least one of them noticed – but secondly – for that half a page – I kind of feel ripped off. It’s stupid I know, but I maintain two new recipes a week on Pass the Sushi. Not two recipes I think you wont notice are the same – or two recipes I may have already tried a bunch of times and know work. No, two NEW to my kitchen and I recipes a week. If I can do this, with my tight little kitchen and my even tighter purse strings, why shouldn’t I expect every page of my new magazines to have new recipes?
It’s not a big deal, I still love the magazine and will continue to try new recipes from it’s pages – it just lost a little of the ‘Disney Magic’ for me.
Sage-Walnut Butter Sauce
- 1/4 cup balsamic vinegar
- 2 teas honey
- 1 bay leaf
- 6 tbs unsalted butter
- 1/3 cup fresh sage leaves
- 1 cup chopped walnuts
- 1 lb cooked ravioli or tortellini
- 1 cup pasta-cooking water
- Parmesan cheese, salt and pepper
Combine vinegar, honey and bay leave in a saucepan over medium-high heat; cook until syrupy, 5 minutes (not a second longer or it will not be usable… trust me on this one).
Cook ravioli according to package.
Melt butter in a large skillet over medium heat, then add sage leaves and walnuts; cook 3 minutes. Add 1 cup pasta-cooking water and cook until reduced by half, 2 minutes. Toss with ravioli, Parmesan, salt and pepper. Drizzle with balsamic syrup.
Serve this over ravioli or tortellini – doesn’t matter which as it’s all the same to them