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A lot of SAGE- ideas??

a
amp156 Jul 24, 2006 07:52 PM

I love having an abundance of the softer, summer herbs (basil, mint, cilantro, parsley) to eat raw, make pestos, etc, but I'm stumped for what to do with this huge amount of fresh sage. Any ideas?

  1. r
    Ruby Louise Jul 27, 2006 09:27 PM

    Apparently sage loves the tender care of chowhounds, as based on the following threads from the past year dealing with an overabundance of sage...

    http://www.chowhound.com/topics/show/280703

    http://www.chowhound.com/topics/show/278953

    http://www.chowhound.com/topics/show/285678

    http://www.chowhound.com/topics/show/...

    1. m
      mhoffman Jul 27, 2006 07:05 PM

      I want to parrot the various suggestions for frying sage. I used to make a seared sea scallop dish with lemon and capers. The sage got fried in the process of cooking the scallops.

      1. p
        pitterpatter Jul 27, 2006 06:58 PM

        Roasted then mashed butternut squash, with butter, chopped sage, then some fresh goat cheese swirled in.

        1. s
          Susan627 Jul 26, 2006 12:10 AM

          Don't really know how this is but it looked interesting. Thought it might be good over gnocchi. Uses up a lot of sage!

          Sage Pesto with Pistachio Nuts

          2 C. fresh sage leaves
          1 c. olive oil
          1 c. grated parmesan
          1 c. pistachio nuts, shelled and skinned
          S&P to taste

          Blend all until smooth. Serve over warm pasta.

          Leftover can be stored in airtight jar, pouring film of olive oil over surface to prevent drying out.

          1. s
            searee Jul 25, 2006 06:14 PM

            Pork loves sage. One of my favorite ways to use sage up is to stuff a mixture of 10-15 leaves, a little minced garlic, some s/p, and a little olive oil/bacon grease into a pork tenderloin with the handle of a wooden spoon. Salt and pepper, brown on all sides, then roast at 425 for about 30 minutes to 135-140. Nice with a little pan sauce.

            Prosciutto and onion might be a nice addition to the stuffing as well. Without the onion, it's sort of an inside out saltimbocca.

            1. steinpilz Jul 25, 2006 02:57 PM

              pan fried gnocci with tomato cream sauce, parmesan, and sage butter

              1. j
                j2brady Jul 24, 2006 11:14 PM

                I have used sage in a wonderful white bean salad. It is just sage tossed with ribboned sage leaves in a red wine vinagrette.

                Also, fried as a garnish for anything especially pumpkin or squash ravioli.

                It would also be good with roasted pork.

                Jenna

                1. carswell Jul 24, 2006 09:07 PM

                  Dip the leaves in tempura batter, fry them in oil, drain, sprinkle with sea salt and serve with cocktails or a glass of dry white wine.

                  A recipe Pat Wells got from an Italian trattoria:
                  - Marinate 4 boneless, skinless chicken breasts and 24 large sage leaves (or 8 rosemary branches) in 3 tablespoons each lemon juice and olive oil for 1-3 hours.
                  - Remove the breasts and leaves from the marinade and pat dry. Save the marinade.
                  - Fry the breasts over medium heat in a combination of olive oil and butter about 4 minutes a side. When you turn the breasts, tuck the sage into the fat beside and between the breasts. Remove the sage when crisp but not burned.
                  - Remove the breasts to a cutting board. Season generously with salt and pepper. Cut crosswise into 1/4 to 1/2-inch thick slices. Transfer to warmed plates.
                  - Throw out the fat in the pan. Return the pan to the burner and turn the heat to medium high. Pour in the marinade and, if necessary a little cold water, and reduce to a syrup, scraping the bottom of the pan to free any caramelized adherences. Spoon immediately over the chicken and garnish with the sage leaves.

                  1. Robert Lauriston Jul 24, 2006 08:55 PM

                    Ravioli with sage browned butter.

                    http://www.epicurious.com/recipes/rec...

                    Sage just naturally grows to exceed demand by a factor of a hundred or so.

                    1. JoanN Jul 24, 2006 08:54 PM

                      Marcella Hazan has a wonderful recipe (but then, aren't they all?!?) for Spareribs Pan-Roasted with Sage and White Wine.

                      http://needsmoregarlic.typepad.com/ne...

                      1. Candy Jul 24, 2006 07:55 PM

                        Saltimboca is one idea and what I do with mine is hang it in a cool dry place to dry and use in the winter months. It tastes so much better than the store bought stuff.

                        2 Replies
                        1. re: Candy
                          a
                          amp156 Jul 24, 2006 08:06 PM

                          I've never dried herbs before- could you provide some more specifics? Thanks!

                          1. re: amp156
                            Candy Jul 24, 2006 08:23 PM

                            Cut the plant close to the ground so you have some stems and then band them together. I put a loose paper or plastic bag around the herbs to keep dust off but to allow some air circulation and hang upside down for several weeks. I do this with lavender too.

                            Then when the herbs have dried you can remove the leaves from the stems and bag or bottle or just leave them hanging, garage, cool screened porch and use as needed. Very simple to do. I don't know where you are but here in south central Indiana I usually don't cut my sage until Sept. or so.

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