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Sage-Walnut Butter Sauce {Quick Dinner Fixins}

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It’s elegant enough to serve at a dinner party, but simple enough to make any day of the week.

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week. \\ Recipe on PassTheSushi.com

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 that I can’t breath. 99 tabs of paper wont matter in any magazine if I don’t have a way of remembering 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 of the ones I feel need to be made immediately.

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 sound like a good idea.

Selected for you :   Bobby Flay's Crunchburger

However, upon organizing 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, or a ‘Hey this was so awesome we’re 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 that I know work. No, two NEW to my kitchen 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.

What hasn’t lost anything for me is this recipe for sage-walnut butter sauce. It’s as wonderful as riding your favorite roller coaster, twice in a row – without a waiting line.

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week. \\ Recipe on PassTheSushi.com

Sage-walnut butter sauce is easy to make, with a deep, rich, earthy taste. It's elegant enough to serve at a dinner party, but simple enough to make any day of the week. \\ Recipe on PassTheSushi.com

Serve this sage-walnut butter sauce over ravioli or tortellini. It doesn’t matter which, as it’s all the same to them. 😛

 

Sail2byzantium

Tuesday 5th of July 2011

Made this tonight for dinner with butoni wheat tortellini. Don't think my butter sauce reduced enough, but I don't think it mattered. It was delish. Finally something to do with the tons of sage I had!

One year for Christmas I typed up the scraps of recipes that my mom put in a cabinet. others that were handwritten I put in sheet protectors.

[email protected] SimplyHealthyFamily

Tuesday 28th of June 2011

well it definately has me intrigued! Idk, I tried the ripping out pages and putting them in binders method and it was just to much work, although I do have 2 big binders full of great recipes. I decided that I like to flip through food mags (mostly Cooking Light and Saveur) for fun and finding great recipes that I missed the first time I flipped through them.

This is most def my idea of a perfect dinner and I am bookmarking (I try to keep my list short and sweet) to make soon. o.k. honestly, ravioli, maybe it will be when it cools down a bit. :0

Lauren @ FromtheLittleYellowKitchen

Tuesday 28th of June 2011

I totally agree! That's crazy about the recipes...wow. I wonder how often that happens and people don't catch it. What a shame. I must say though, I enjoy recipes from food bloggers better anyways!

Carolyn

Tuesday 28th of June 2011

I stopped getting Bon Appetit when i noticed that very similar recipes were coming round again...but this was 6 years apart, not 5 months. That's BAD! But your sauce looks ah-mazing. A must try for me.

Hester Casey - Alchemy

Tuesday 28th of June 2011

Lovely simple but mindblowingly tasty dish! I have the same issue with recipes. I did a huge clearout of my files once when moving house and regretted it for months afterwards, but hey, it made room for loads more new recipes!