Lots of sage! Looking for ideas.
When put herbs on the garden this year, I needed one more pot at the nursery to get the 5-for-$x dollar deal. I grabbed sage.
I have little experience with sage. I like the smell. I enjoying the flavor in stuffing. I am looking for ideas to use up the fresh sage from the herb garden.
I remember having some sort of sage in browned butter appetizer at a restaurant that I enjoyed years back.
Sage ideas please!
I really can't help from experience, but I have always loved the German/Czech sausage here in Texas and one of my favorite varieties is seasoned with sage, so if it were me...
I'd try a pork roast, covered and slowly braised in dark beer, with onions and lots and lots of sage.
Maybe a chile pepper or two....
...if it were me.
That's my absolute favourite...fried sage leaves! They are such a great little treat with drinks when you have company.
I make a simple batter of egg, carbonated water and flour and then let the batter sit for a while. I dip the leaves in that and then fry to a crisp golden brown, salting once they come out of the oil.
It also goes really well with butternut squash - soup or roasted. Atlernatively, it freezes pretty well. I always have sage in my freezer as I buy a bunch for a few leaves (I find it very overpowering) and rather than throw the rest away, just put them in a freezer bag.
Saltimbocca, as mrs.fraggle suggests. Here are a couple of recipes:
Sage is great with white beans, you can kind of make it up as you go along, the usual onions and garlic, can of white beans, some tomato, chopped fresh sage, some sausage or other pork product (or not, but pork does have an affinity for sage), maybe top it with chopped parsley or browned breadcrumbs.
Rigatoni with White Beans and Tomatoes
• 1 cup dried cannellini beans
• 6 tablespoon extra virgin olive oil
• 3 cloves garlic, chopped
• 20 leaves fresh sage
• 1 1/4 pound fresh tomato, peeled, seeded, juiced and chopped
• salt and freshly ground pepper
• 1 pound rigatoni
1. Soak beans in cold water to cover for about 12 hours. Drain the beans and transfer them to a heavy saucepan. Add water to cover by about 1 inch and bring to a boil over medium heat. Reduce the heat to low and simmer very gently until the beans are tender and most of the liquid has been absorbed, about 1 1/2 hours.
2. When the beans have been cooking for about an hour, in a large, shallow saucepan heat the olive oil over low heat. Add the garlic and sage leave and sauté, stirring frequently, until the garlic is tanslucent, about 2 minutes. Add the tomatoes and season to taste with salt and pepper. Simmer for about 20 minutes. Add the beans, cover the pan with the lid slightly ajar and simmer for 15 minutes.
3. Meanwhile, in a large pot bring 5 quarts of salted water to a boil. Add the rigatoni to the boiling water and cook until barely al dente. Drain the pasta and transfer to the saucepan containing the beans. Raise the heat to medium and stir well to coat the pasta, about a minute. Arrange on a warm platter and serve at once.
4. Note: You can substitute basil for the sage, but add with the tomatoes instead of sautéing with the garlic.
Porcini, Caramelized Onion and Sage Risotto
Serving Size: 6
• 3/4 ounces (20g) dried porcini mushrooms
• 1 cup (250ml) hot water
• 5 1/2 cups (1.4l) chicken or vegetable stock
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 onions, quartered lengthwise and sliced crosswise
• 2 cups (440g) Arborio or medium-grain rice
• 3/4 cup (180ml) dry white wine
• 1 tablespoon finely chopped fresh sage or 1 tablespoon dried
• 1 1/2 cups (185g) freshly grated Parmesan cheese
• salt and finely ground pepper
• fresh sage leaves
1. In a small bowl, combine the mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms.
2. In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
3. In a heavy medium saucepan over medium-high heat, melt the butter with the olive oil and sauté the onions, stirring frequently, until brown, about 10 minutes.
4. To the onions, add the rice and mushrooms and stir until a white spot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the chopped sage, reserved mushroom soaking liquid (discarding any sediment at the bottom) and 3/4 cup (180ml) of the stock. Adjust the heat to simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding liquid 3/4 cup (180ml) at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup (125ml) at at time and stirring almost constantly until the rice is just tender but slightly firm in the center and the mixture is creamy, about 10 minutes longer.
5. Add the Parmesan cheese and salt and pepper to taste. Stir to mix well.
6. To serve, spoon into a serving bowl. Garnish with fresh sage leaves.
Browned Butter and Sage Sauce
Excellent with sweet potato gnocchi.
• 1/4 cup butter
• 2 tablespoon fresh sage, cut in chiffonade
• 2 tablespoon pine nuts
• salt & pepper, to taste
Brown butter. Add sage and pine nuts. Correct flavor with salt and pepper being very judicious with salt as butter may already be salty.
If that don't do ya, deep fry some. It makes a wonderful garnish and it's DELICIOUS! ...and remember, Thanksgiving and sage stuffing is coming. ;>
I have just started experimenting with herb salts. Google some ideas. Basically it's one cup of salt and one cup of fresh herbs. I made some with fresh dill but plan to try more.
Here is one sage/chive salt but it only keeps in the frig for a week. I would freeze some
I'm planning to make the Tuscan herb salt that uses rosemary and sage
I love the flavor of sage with a strong tasting steak cut like skirt. One of my favorite preparations I saw in a book where a small strip of skirt steak is laid out, a bit of prosciutto is laid on-top, and then a sage leaf. This is then rolled and put onto a skewer (repeat to fill the skewer) and grilled over very high heat, served medium-rare.
I remember that being one of my favorite times having steak and I couldn't believe the strong flavor of the sage and how well it complemented the rest of the flavors.