552485 Tue Aug 26 20:22:05 -0700 2008 18 31 Home Cooking 0 3989841 My mom went to the farmers market and picked up plenty fresh sage and rosemary, does anyone have any recipes or suggestions? I don't cook with fresh herbs often, thanks. Tue Aug 26 20:22:07 -0700 2008 112515 burntcream 1 3989884 Both of these are great herbs, but are very strong and typically used in small amounts. Sage is great with poultry.. whole leaves can be put under the skin of chicken before roasting, I also love it in stuffing. Rosemary is good with shrimp, chop fine and mix with olive oil and a bit of lemon juice and grill (and if you really have a lot of rosemary, use the stems as kabob skewers). I like rosemary with other seafood as well, and often use with grilled lamb. (I'm in Phoenix, and rosemary is pretty common as landscaping shrubbery, so we always have plenty...) One more idea - make some compound butter and freeze. Tue Aug 26 20:41:11 -0700 2008 3989841 106056 firecooked 1 3989894 My favorite recipe for sage is sage roasted potatoes. Coat the bottom of a cast iron skillet with olive oil. Cover the entire bottom of the skillet with a single layer of sage. sprinkle with sea salt. place small halved new potatoes, cut side down, over the surface so the pan is crowded but there is only a single layer. Bake at 400-450 until the potatoes are done. The insides of the potatoes turn creamy and the sage fries crisp in the oil. It is a spectacular dish. Tue Aug 26 20:45:41 -0700 2008 3989841 26966 kolgrim 2 3992889 We have a sage plant that's going gangbusters, so I made this dish tonight with halved fingerling potatoes from TJ, baby carrots and lots of fresh sage. I seasoned with salt, pepper and garlic powder b/c I always keep a jar on hand by the stove. My husband loved the combo. I thought I made plenty for leftovers, but the two of us ate an entire pan's worth tonight. Next time, I think I'll throw in some garlic cloves to roast in the pan. I've roasted potatoes with rosemary and thyme, but never thought to try it with sage. Thanks so much for the great idea! Wed Aug 27 19:54:30 -0700 2008 3989894 197650 cvhound 2 3993229 I must try this. Love sage. Wed Aug 27 23:37:32 -0700 2008 3989894 106932 Agent Orange 1 3990067 Recently, I've been tucking a sprig of rosemary into bottles of Cab. Sauv. and a few sage leaves into either Sauv. Blanc. or Chardonnay. Let sit the rosemary sit for a half hour, the sage sit for maybe an hour, and then remove. Makes for a nice refreshing boost to wine. I sometimes add thyme to reds in addition, and lemon thyme to the whites. Not for all the time, but a fun thing to try. Tue Aug 26 22:18:45 -0700 2008 3989841 123480 scuzzo 1 3991135 I love stuffed pastas (like ravioli or tortellini) with sage butter. Just thinly slice sage leaves (and I agree with firecooked - they're strong herbs so you want to be careful not to overuse) and cook in some butter and pour over the cooked pasta. Wed Aug 27 09:42:00 -0700 2008 3989841 56762 LulusMom 2 3993354 brown butter sauce, or sage butter, is fantastic with pumpkin or butternut squash ravioli. it shouts, "welcome to autumn!" a couple of specimens: http://allrecipes.com/Recipe/Butternut-Squash-Ravioli-with-Sage-Brown-Butter-Sauce/Detail.aspx http://www.irrepressibletangent.com/index.php/2008/05/roasted-pumpkin-ravioli-with-brown-sage-butter-and-toasted-pecans/ and from one of my fave chefs, wolfie puck: http://www.fineliving.com/fine/entertaining/article/0,,FINE_22197_5771223,00.html Thu Aug 28 04:39:13 -0700 2008 3991135 105717 alkapal 3 3993774 Mmm, yeah, pumpkin or squash are the perfect stuffed pastas with this. Thu Aug 28 08:26:56 -0700 2008 3993354 56762 LulusMom 1 3991192 Stuff in in a chicken, along with a cut lemon, and bake it. The pan gravy that you make will be incredibly delicious! www.houndstoothgourmet.com Wed Aug 27 09:57:37 -0700 2008 3989841 65673 monavano 2 3991215 Make flavored vinegar and olive oil. For flavored vinegar, use white vinegar and clear glass bottles, Push some sprigs of the herb, stems attached, into the bottle. Cover it with vinegar, and store in a dark place for a couple of days. You can then use the vinegar, and keep the herbs in it if you like. For flavored oil, take a plain olive oil, nothing too expensive, and cover sprigs of the herb. For this, I use Chinese take out containers with lids, when I can line the bottom with the herbs, then cover with the oil. Leave it overnight, and taste the oil the next day. When you get the flavor you want, decant the oil into bottles, using a funnel, and close them up. Don't throw out the sprigs -- you can use them in a dish or in salad. Wed Aug 27 10:02:30 -0700 2008 3991192 83766 brendastarlet 3 3993191 Similar idea as the oil and vinegar: infused vodka. Great for cocktails. Wed Aug 27 22:51:00 -0700 2008 3991215 64215 cimui 1 3991352 Can't really speak about the rosemary, as I don't really like it, but I made sage and almond pesto this year with some of my sage. I made it the same as I would make a basil pesto, but left out the parmesan. Then I froze it in chunks. Wed Aug 27 10:38:47 -0700 2008 3989841 139219 Sooeygun 1 3991373 We have lots of rosemary which needs to be trimmed back before being taken inside for the winter. Usually, we use some to marinate lamb [lemon, oil, salt, pepper, chopped rosemary] but determined to use far more we used the tough rosemary stalks as skewers for lamb kabobs. Smelled wonderful as it cooked. The onions and tomatoes had a lovely hint of smoked rosemary flavor, and the presentation was lovely. We found that we had to create the holes with a metal skewer so we could insert the rosemary covered stalk. Wed Aug 27 10:44:13 -0700 2008 3989841 59258 smtucker 1 3991398 Rosemary is great when roasting potatoes too. Wed Aug 27 10:52:26 -0700 2008 3989841 15231 synergy 1 3991998 Thanks for all the great ideas, I will try them out. Wish I could share it all with you! Wed Aug 27 13:40:56 -0700 2008 3989841 112515 burntcream 1 3992022 You can use it all up in a batch of bread. Really nice is olive bread with some sauteed onions, sage in one loaf, rosemary in the other or mix them up. You can store half the dough in the freezer if you don't want to bake it all at once. Wed Aug 27 13:48:47 -0700 2008 3989841 12037 Ida Red 1 3993197 Great, great ideas already on this thread. I have just one more: lemon sage sorbet. http://www.tspspices.com/Recipes.aspx?id=39&AspxAutoDetectCookieSupport=1 Wed Aug 27 22:53:43 -0700 2008 3989841 64215 cimui 1 3993717 I like to pound chicken breasts (or pork cutlets). Marinate a half hour in buttermilk. Chop sage leaves and add to breadcrumbs with some finely grated Parmesan cheese. Drain the cutlets and shake off excess milk. Salt and pepper cutlets and press into the bread crumb mixture, taking time to be sure all the cutlets are well covered. Allow the cutlets to rest on a wire rack for 15 minutes to set up. Pan fry in some oil, a few minutes per side. I also like to fry up some whole sage leaves. Just toss into the oil, and when they curl up, they are done. So easy and delicious. Thu Aug 28 08:04:19 -0700 2008 3989841 95489 mschow