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tons of fresh sage

can you help me think of ideas? i should say "new" ideas... i would always put it in stuffing and butter sauces...
what else can i do?
springy/summery recipes?

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  1. here's a recent thread on the topic
    http://www.chowhound.com/topics/40163...

    1 Reply
    1. re: DGresh

      i love the white bean idea from this thread...it reminds me of a recipe a friend brought home from tuscany years ago.
      although--white beans can be wintery, hearty...i think it could work now.

    2. That's a toughie, seems like sage is always used for cold-weather dishes.

      It's good with chicken as you probably know and pork as well. Baked winter squash. It's probably too strong for pesto. I think Marcella Hazan used it in some of her grilled/skewered meat dishes that might take well to a bbq grill.

      I think I've seen it in these dishes that involve butterflying a chicken breast then stuffing it with a slice of ham and one of cheese, then some sage leaves, then closing it up again and sauteeing.

      I'm glad you asked the question, I am very blessed with sage as well.

      1. Dip the whole leaves in tempura batter; fry in oil; drain on paper towels; sprinkle with fine sea salt. A knockout with a glass of aperitif wine or a cocktail.

        Marinate boneless, skinless chicken breasts and whole sage leaves (about 4 per breast) in olive oil and lemon juice for 1-2 hours. Fry the breasts in a 50-50 mixture of olive oil and butter for about 5 minutes a side. When you turn the breasts over, slip the sage leaves into the pan and fry until crisp and brown but not blackened. Drain the leaves on paper towels. Season the breasts generously with salt and pepper, slice crosswise and arrange on warmed plates. Discard the fat in the pan. Deglaze the pan with the marinade, scraping up any brown bits stuck to the bottom. Reduce until syrupy, then drizzle over the chicken breasts. Garnish with the fried sage leaves and serve immediately. Great with a Chianti Classico and a side of roasted fennel and potatoes.

        1. I have the same 'problem' here. My 3 year old sage plant is now about 3' around, and is almost finished blooming large purplish flowers. I have more sage than I know what to do with! The OP is right,it does seem like more of a cold weather herb than a hot weather herb.
          Here is a dish I make:
          4 thin sliced boneless skinless pork chops
          1 cup buttermilk
          3/4 cup fresh breadcrumbs
          1/3 cup finely chopped fresh sage
          extra sage leaves for frying

          Place buttermilk in flat bowl large enough to hold all the porkchops. Add a few dashes of hotsauce to buttermilk and mix.
          Salt and pepper both sides of porkchops. Place in buttermilk, and marinate for 1 hour or longer, turning so both sides are in the liquid.
          Mix breadcrumbs and chopped parsley together in flat plate.
          Remove porkchops from buttermilk, shaking off excess liquid. Press both sides of porkchops into the breadcrumb mixture.
          Fry porkchops in heavy skillet with small amount of vegetable oil; approximately 3 minutes per side.
          Add more oil to pan if necessary, and fry up extra sage leaves. Leaves will curl up and become crispy when they are done.
          This is a delicious and inexpensive meal. I love the fried sage leaves! I'm sure you could do this same meal with chicken breasts if you want. The buttermilk makes the pork really tender.

          6 Replies
          1. re: mschow

            Hurray, I now know from your post that I don't have to pull out the sage plant. Am making fried sage leaves for the first time tonight.

            1. re: Zengarden

              I pick leaves from my sage plant all winter long; even in the snow. Rosemary is the same. My rosemary is absolutely huge right now; that plant is around 3 years old as well. I am in the Philadelphia area, and both of these plants make a great comeback in the spring when the weather warms up.
              So, houw did your fried sage leaves turn out?

              1. re: mschow

                Weird. I'm in South Carolina and my sage rarely over-winters and when it does, it's a puny little thing.

                Porchetta (zuni) uses a lot of sage.

                1. re: danna

                  that is strange. Mine gets very leggy, but it always comes back. Maybe try another variety? Also, do you have lots of sun where you have it planted? Herbs like lots of sun, and good soil.

                2. re: mschow

                  The fried sage leaves were delicious. I had them at a restaurant as a garnish and loved the way they turned out.

                  I say that it is not worth it to dip them in batter or a flour wash. Just put them in the oil (dry, not damp) and get them out before they turn brown.

                  Now, the question is what to do with the oregano plant that has grown up over the summer.

                  1. re: Zengarden

                    I just throw mine in the pan with a little olive oil. They curl up and you know they're done. Some butternut or pumpkin ravioli with a brown butter, sage sauce is also really good.
                    As to the oregano, maybe you could dry some? I am not a huge fan of oregano, so I don't usually grow it. Tomato sauce maybe?