colu Henry's roasted tomato and white bean soup

• ½ cup roughly chopped Italian parsley leaves and tender stems
• 2 teaspoons lemon zest (from 1 large lemon)
• 2 (10-ounce) containers cherry or grape tomatoes
• ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
• 1 tablespoon fresh thyme leaves
•  Kosher salt and black pepper
• 1 medium yellow onion, thinly sliced
• 3 large garlic cloves, thinly sliced
• ½ teaspoon red-pepper flakes
• 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
• 1 ½ cups vegetable or chicken broth, or water
•  Flaky salt, for serving (optional)
•  Toasted bread, for serving

Ingredient Substitution Guide

PREPARATION

1. Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
2. In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
3. When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
4. When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
5. Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread

Anita Lo’s Foie Gras and Prune Stuffing

Ingredients:

1 qt. stale plain French baguettes, bottom crusts removed and diced (not sourdough)

1 medium onion, diced

2 tbsp. butter

10 pitted prunes, cut into quarters

Armagnac, cognac, or port to cover

4 oz. foie gras mousse, roughly cubed

2 cups chicken stock (more or less, depending on dryness of the bread)

1 tbsp. chopped fresh chives

1/2 tbsp. chopped fresh parsley

1 tsp. fresh thyme, chopped

1 tsp. fresh tarragon, chopped

salt and pepper to taste

Method:

In a small sauté pan, sweat the onion in the butter on medium-low heat, stirring until soft and translucent, about five minutes. Add to a bowl with the cubed bread. Place the prunes and booze in a small pot and bring to a boil. Cook until almost dry. Add this to the bowl as well. Add remaining ingredients and stir, allowing the bread to soak up the chicken stock. The bread should be quite wet, but no stock should pool at the bottom—you may need to let the mixture sit a bit, then stir again so that the bread soaks up the liquid. Add more stock as necessary. Taste and adjust seasonings. Place in a shallow baking dish and bake at 375° until golden brown and crispy on top, about 45 minutes. Serve in the baking dish.

Stewed Ground Pork and Mushroom

 - 200g ground/chopped pork

- 8 diced shitake mushrooms

- 1 inch ginger, sliced

- 3 cloves garlic, crushed

- 3 green onion whites

- 1 1/2 tbsp soy sauce

- 1/2 tbsp oyster sauce

- 1 tsp sugar

- 1/2 tsp sesame oil

- chopped green onion

Marinade

- 1/4 tsp salt

- 1/2 tsp sugar

- 1/2 tsp shaoxing wine

- 1/4 tsp dark soy sauce

- 1 tsp oil

Directions

1. Marinate pork

2. Heat wok, then add 2 tbsp oil off the heat

3. Add onion whites, garlic and ginger and fry for 15 seconds

4. Add pork and fry for 1 minute, then add shaoxing wine to sides of the wok

5. Add mushroom and fry for 1 minute

6. Add 3/4 cup of water, soy sauce, oyster sauce and sugar, cook until slightly thickened

7. Thicken with cornstarch slurry

8. Top with green onion and sesame oil

Steamed Black Bean Squash

 - 350g squash chunks

- 5 garlic cloves

- 1/2 tsp salt

- 2 tsp sugar

- 1 tbsp black beans

- 1 tsp soy sauce

- 1/2 tsp sesame oil

Directions

1. Drizzle 1 tsp oil over squash

2. Combine garlic, sugar, salt black beans and soy sauce in mortar and pestle until it forms a chunky sauce, then spoon over pumpkin

3. Steam for 12 minutes

4. Drain the cooking liquid from the pumpkin into a small pot, cook on high until reduced. Add cornstarch slurry to thicken, pour over squash

5. Drizzle sesame oil over squash

Charred Carrots With Orange and Balsamic

 

• 1 ½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
• 3 tablespoons good-quality olive oil
• 1 ½ teaspoons minced fresh thyme leaves
•  Kosher salt and freshly ground black pepper
• ½ orange, zested and juiced
• 1 tablespoon syrupy, aged balsamic vinegar
•  Fleur de sel or sea salt
• 1. Position an oven rack 4 inches away from the broiler and heat the broiler.
  2. Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
  3. Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
  4. Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
  
  

Cacio e Pepe Cheese Puffs

 

• 1 cup/240 milliliters whole milk, plus 1 teaspoon for the egg wash
• ½ cup/115 grams unsalted butter (1 stick), diced
•  Kosher salt and freshly ground black pepper
• 1 cup/130 grams all-purpose flour
• 5 large eggs
• ½ cup/70 grams freshly ground Parmesan
• ½ cup/70 grams freshly ground aged pecorino cheese, plus 2 tablespoons for sprinkling
• 1. Heat the oven to 425 degrees. Arrange two racks so they are evenly spaced in the oven.
  2. In a small saucepan, heat 1 cup milk with the butter, 1 teaspoon salt and 1 teaspoon pepper over medium just until bubbles start to form around the perimeter and the milk is scalded. (Don’t allow it to boil.)
  3. Add the flour all at once and beat the mixture vigorously with a wooden spoon until it comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add 4 eggs, the Parmesan and pecorino, and pulse until the eggs and cheeses are completely incorporated.
  4. Line two sheet pans with parchment paper. Working in batches, spoon the dough into a large pastry bag fitted with a 5/8-inch round pastry tip or a large, gallon-size resealable bag, snipping off a lower corner before piping.
  5. Pipe the dough onto the sheet pans in 1 1/4-inch-wide, 3/4-inch-high mounds, setting them each 1 inch apart. (You can also use two spoons to scoop the mixture and shape the puffs.) The mounds should be shaped like huge chocolate kisses. Using a wet finger, lightly press down the swirl on top of each puff.
  6. Prepare the egg wash: In a small bowl, whisk the remaining egg with the remaining 1 teaspoon milk until combined. Brush the top of each puff lightly with the egg wash and sprinkle with the remaining pecorino; season with salt and pepper.
  7. Bake the cheese puffs until browned, about 15 to 20 minutes, rotating the pans halfway through baking. Serve hot. (If preparing the cheese puffs in advance, you can bake them off, allow them to cool, then freeze them in a sealed resealable bag. Reheat them on a parchment-lined baking sheet at 375 degrees for 10 minutes.)

French Onion Panade

 1 large stale loaf crusty sourdough cut into 1/3 inch slices

8 tbls unsalted butter, divided

2 tbls EVOO
4 lbs onions, thinly sliced
sea salt
2 tblsp white wine vinegar
1/4 c white wine or dry vermouth
5-6 cups chicken stock or water
12 ounces Gruyere, grated
3 ounces Parmesan, finely grated
black pepper

Preheat oven to 325. Evenly oven-toast the bread in a single layer for about 20 minutes each side to achieve light golden color.

Meanwhile melt half the butter, add EVOO, onions and salt. Cook covered for about 15 minutes until transluscent. Then, uncovered, cook the onions until dry and darker brown, then deglaze with salt and vinegar. Adjust seasoning to taste--onions should be lightly tangy. Add pepper. Remove onions to a bowl, add stock or water to pan and bring to a simmer.

Combine cheeses. Increase oven to 425.

Butter a baking dish, line it with a layer of toast and then scoop over some onions. Sprinkle with 1/3 of the cheese, then repeat bread, then cheese, and finish with a bread layer (reserve the final 1/3 of cheese for later). Ladle an initial three cups of stock/water over the panade, pressing down and adding more to coax absorption to the max point without overflowing. Dot the top with remaining butter, cover with parchment and foil, and place in oven to bake for 30 minutes. (Consider putting baking sheet under to catch any overflow.)

After the initial bake, remove coverings, add remaining cheese and bake 15 minutes more until golden brown. Cool ten minutes before slicing.

Scallion-Cheddar Cornbread Stuffing

 

• 5 tablespoons unsalted butter, plus more for greasing the pan
• 1 bunch scallions
• 1 celery rib, including leaves, thinly sliced
• ½ teaspoon kosher salt, plus more as needed
• ¼ teaspoon freshly ground black pepper
• 3 large eggs
• 6 cups stale cornbread, crumbled into large chunks
• 1 tablespoon chopped fresh sage or rosemary
•  Pinch of ground cayenne (optional)
• 1 ½ cups turkey or chicken stock, plus more as needed
• 1 cup grated sharp Cheddar
• ¼ cup grated Parmesan
• ¼ cup chopped parsley
• 1. Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don’t heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
  2. Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
  3. In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you’re grinding it from a pepper mill, you don’t have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
  1. Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
  2. Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
  3. When ready to bake, if you haven’t heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you’re baking it straight from the fridge.) Serve hot or warm.

Meatball Toad-in-a-Hole

 

• FOR THE BATTER
• 4 large eggs
• 240ml whole milk
• 160ml India pale ale or another pale ale
• 2tbsp Dijon mustard
• 225g plain flour, sifted
• 1tsp sea salt
• For the gravy
• 2tbsp sunflower oil
• 15g unsalted butter
• 2 small onions (about 350g total), halved and thinly sliced
• 2 rosemary sprigs
• 3tbsp balsamic vinegar
• 1½tbsp plain flour
• 480ml chicken stock
• 100ml India pale ale
• Sea salt and black pepper
• FOR THE MEATBALLS
• 200g sourdough bread, crusts discarded and bread cut into ½cm cubes
• 180ml whole milk
• 700g pork mince
• 115g pancetta, very finely chopped
• 1 very small onion (about 80g), grated
• 20g roughly chopped parsley
• 4 garlic cloves, crushed
• 1½tsp lemon zest
• Sea salt and black pepper
• 90ml sunflower oil
• 2 rosemary sprigs 

Step1: Heat the oven to 240 Celsius.

Step 2 Prepare the batter: add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy – about one minute. Add the flour and salt to a separate large bowl, make a well in the centre, and pour the egg mixture into the well, in about four increments, whisking lightly each time, until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter. Set aside for at least 30 minutes, or while you continue with the next step.

Step 3 Prepare the gravy: add the oil, butter, onions, rosemary and vinegar to a 23cm-by-33cm baking tin. Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned – about 20 minutes. Whisk together the flour, stock and beer in a bowl until smooth. Add half a teaspoon of salt and a good grind of pepper, then pour the flour mixture into the baking dish. Return to the oven and bake, stirring twice throughout, until the gravy is thick and rich – 20 to 25 minutes. Discard the rosemary sprigs and keep warm.

Step 4 While the gravy is cooking, prepare the meatballs: soak the bread in the milk in a small bowl and set aside until the liquid is absorbed – 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash. In a large bowl, mix together the pork mince, pancetta, onion, parsley, garlic and lemon zest with a teaspoon of salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.

Step 5 Spread two tablespoons of sunflower oil across the bottom of a large roasting tin, about 23cm by 33cm in size. Add the meatballs and bake for 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking tray lined with paper towels, to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.

Step 6 Add the remaining four tablespoons of sunflower oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke – about 10 minutes. Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and two sprigs of rosemary. Return to the oven immediately and bake for 15 minutes. Reduce the temperature to 210 Celsius (don’t open the oven!) and bake for 30 minutes more, or until golden and well risen. (If you want, you can sneak the gravy into the oven to rewarm during the last five minutes of baking.) Serve immediately, with the gravy alongside

Cranberry Lemon Bars

 

FOR THE CRANBERRY AND LEMON FILLINGS:

• 1 (12-ounce/340-gram) bag fresh or frozen cranberries
• 1 ¾ cups/350 grams granulated sugar
• 2 to 3 large lemons
• ¼ cup/30 grams all-purpose flour
• ⅛ teaspoon fine sea salt
• 3 large eggs, at room temperature
•  Confectioners’ sugar (optional)

FOR THE CRUST:

•  Nonstick cooking spray
• 1 ½ cups/190 grams all-purpose flour
• ⅓ cup/65 grams granulated sugar
• 1 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• ¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled
1. Make the cranberry filling: Combine the cranberries, 3/4 cup/150 grams sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
2. Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
3. Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
1. While the crust bakes, make the lemon filling: Squeeze the juice from the 2 zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
2. Whisk the flour, salt and remaining 1 cup/200 grams sugar in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
3. Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
4. Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.

Pecan Pie Sandwich Cookies

 

FOR THE COOKIES:

• 1 ½ cups/150 grams pecan halves, toasted
• 2 cups/255 grams all-purpose flour, plus more for rolling the dough
• 1 cup/225 grams unsalted butter (2 sticks), at room temperature
• ⅓ cup/40 grams packed confectioners’ sugar
• ⅓ cup/75 grams packed light brown sugar
• ½ teaspoon fine sea salt
• 1 large egg yolk
• 1 teaspoon vanilla extract

FOR THE FILLING:

• ½ cup/115 grams unsalted butter (1 stick)
• 1 cup/220 grams packed light brown sugar
• ⅓ cup/80 milliliters dark corn syrup
• ½ teaspoon fine sea salt
• 1 tablespoon bourbon or 1 teaspoon vanilla extract
• 1 ¾ cups/175 grams pecan halves, toasted and finely chopped
• 1. Make the cookies: Combine the pecans and 1/2 cup/65 grams flour in a food processor or blender and pulse until the pecans are coarsely ground with pebbly bits remaining.
  2. Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars and salt on low speed until creamy and smooth. Scrape the bowl and add the egg yolk and vanilla. Beat on medium-low speed until fully incorporated. Scrape the bowl and add the pecan mixture and remaining 1 1/2 cups/190 grams flour. Beat on low speed until the dough comes together. Press into four 1/2-inch-thick squares and wrap each in plastic wrap. Refrigerate until firm, at least 3 hours and up to 2 days.
  3. When you’re ready to bake, heat oven to 350 degrees. Place 1 dough square on a generously floured surface and sprinkle with more flour. With a floured rolling pin, roll to a scant 1/4-inch thickness, moving and flouring the dough as needed to prevent sticking. Using a floured 2 1/2-inch round cutter, cut out rounds as close together as possible and transfer to a parchment-lined cookie sheet, using a thin spatula if necessary, spacing them 1/2 inch apart.
  4. 1. Gather the scraps, roll and cut again. If desired, cut out a 1-inch circle from half of the cookies using a cookie cutter or the wide end of a pastry tip. If your dough becomes too soft to cut after rolling, pop it in the freezer until firm again.
     2. Bake until golden brown, about 15 minutes. Repeat with the remaining dough. Cool the cookies completely on the sheets on wire racks.
     3. Make the filling: Combine the butter, brown sugar, corn syrup and salt in a small saucepan and clip a candy thermometer to the side of the pot if you have one. Bring to a boil over medium-high heat, stirring occasionally to melt the butter. Continue boiling, stirring occasionally, until dark brown and thickened to the consistency of caramel sauce, 2 to 4 minutes. The candy thermometer should register 230 degrees. Remove from the heat and carefully add the bourbon. Stir until incorporated, then stir in the pecans until evenly coated.
     4. 1. Flip over half of the cookies. Carefully scoop a tablespoon of the hot filling and scrape it onto a cookie with another spoon. Spread it in an even layer with the spoon and very gently press another cookie on top to sandwich. Flip the sandwich over so the filling can set evenly. Repeat with the remaining cookies and filling. Cool completely.
        
        

Southern Mac and Cheese

 

• 1 pound Elbow macaroni
• 2 cups Whole milk
• 2 l Eggs
• 16 ounces Shredded extra sharp Cheddar cheese (4 cups)
• 1/2 cup Unsalted butter (melted)
• 8 ounces Shredded Colby Jack cheese (2 cups)

1. Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente. Transfer to a collander and rinse under cold water to stop cooking. Set aside.
2. In a large bowl whisk milk and eggs. Add cooked macaroni, half of the Cheddar cheese, melted butter, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and stir until well combined.
3. Add half the macaroni mixture to a 13"x9" baking dish in an even layer. Sprinkle 1 1/2 cups of the Colby Jack evenly on top. Spread remaining macaroni mixture on top in an even layer. Cover with aluminum foil and bake on middle rack ov oven for 20 minutes.
4. Remove from oven. Carefully remove aluminum foil and discard. Top the macaroni with the remaining 2 cups of sharp Cheddar and 1/2 cup of Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden brown to burnt fairly quickly, so keep a close eye on it.)
5. 1. Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Mushroom Bread Pudding

 

• 1ounce dried porcini mushrooms
• 1tbsp olive oil
• 2tbsp unsalted butterplus more for greasing the pan
• 1/2lb mixed fresh mushroomsCremini or shiitake trimmed and sliced 1/4 thick
• 8 fresh sage leaves, thinly sliced, plus more for garnish, if desired
• 2 small shallots, have and thinly sliced
• 2tbsp cognacoptional
• 2tsp kosher saltplus more to taste
•  black pepperto taste
• 3large leeks, white and pale green parts onlyhaled lengthwise, thinly sliced and well washed
• 6large eggs
• 1 1/2cups heavy cream
• 1 1/2cups whole milk
• 1/4tsp ground cayenne
• 2ounces grated Gruyéreabout 1 cup

1. Boil 1 cup of water in small saucepan. Ad the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit.
2. In a large (12-inch) skillet, heat 1 tbsp. oil and 1 tbsp. butter over high. Add fresh mushrooms and cook, stirring until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minutes more. Transfer to a plate.
3. In the same pan, melt 1 tbsp butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
4. Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1 1/2 tsp salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyére.
5. Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread sliced on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight
6. When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40-45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2-3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
7. If you don't have time to soak overnight, let it sit for at least 15 minutes. Make sure break has absorbed the liquid. Let stand 15 more minutes. Decrease cook time bu 10 to 15 minutes.