What do I do with a fresh sage plant?

[BethH]

I just received a very thoughtful gift of an herb basket containing a rosemary, an oregano, and a sage plant. I'm pretty sure what to do with rosemary and could probably guess on the oregano (toss it in italian stuff?) but the sage has me stumped!

Do any of you knowledgable folks out there have any ideas on uses for these herbs (esp. sage!)? I would appreciate it very much! Thanks!

[MrsReber]

I have a beautiful sage plant in my garden. I very rarely use it in cooking, though. Here's a few suggestions- I clip sprigs and put them with fresh cut flowers from my yard because it just smells so good! It has really pretty purple flowers all over in the spring/early summer, too. My sister in law dries it and uses it as a decoration on packages during the holidays. I have dried some and used it in different dishes- I believe with chicken and in a soup I had made. I think I like the smell of it more than the taste! I use is sparingly in dishes because it does have a distinct taste. I'm sure others will have many more suggestions for cooking with it!

Rosemary is very good with poultry. I know that CL just had an article on line about summer herbs and how to use them, too.

Oregano I think is mostly used dried. My oregano plant died, though, so I didn't get to experiment too much. http://www.cookinglight.com/bbs/frown.gif

My herbs live happily outside in my garden. The sage grows beautifully each year, even through the winter. I am not sure if you plan on keeping them inside or outside.

[This message has been edited by MrsReber (edited 08-25-2000).]

[Holly S]

Beth,
At my husband and my favorite restaurant, they have bottles of infused (I believe I was using the wrong word) Olive Oil with fresh sage and garlic, for dipping their bread. It is to DIE for.

[This message has been edited by Holly S (edited 08-25-2000).]

[lorilei]

Sage is a beautiful plant all by itself -- and fragrant too! So, if you'd like to enjoy it that way, it wouldn't be odd.

However, it also makes a simply fabulous culinary spice when it is fresh. Some of the finest stuffings, poultry dishes and vegetables can be made with sage. It's excellent added to corn muffins and tomato sauces (many Tuscan recipes). I could certainly dig out recipes if you're interested.

It makes delicious pesto (just substitute sage for basil), and if you have a plant I could hardly advise letting it flower without trying pesto at least once.

AND, if you don't feel like cooking and you're getting bored looking at the plant in your garden or on your sill, you could always dry a sprig and burn it like incense. Sage has traditionally been looked to for its cleansing properties. It's a wonderful way to break in a new home and to get rid of foul smells in an old one.

[BethH]

Sage pesto? Would I make with the garlic, olive oil, parmesian and pine nuts like pesto with basil? Seems strange to me, but its a big plant and I'm willing to try it.

I did read "Under the Tuscan Sun" recently (a book about an american moving to tuscany) and seem to recall her talking about cooking potatoes with sage and maybe some chicken or something. Hmmm--maybe I'll have to do an internet search for some tuscan recipes.

Any thoughts on the fresh oregano? I've only used the dried too!

[lorilei]

Originally posted by BethH:
Sage pesto? Would I make with the garlic, olive oil, parmesian and pine nuts like pesto with basil? Seems strange to me, but its a big plant and I'm willing to try it.

Any thoughts on the fresh oregano?

Yes, really. Pesto with garlic http://www.cookinglight.com/bbs/smile.gif It's really very good with artichokes, tomatoes and pasta.

Here's a good recipe to follow:

2 tb Pine nuts; toasted
2 lg Cloves garlic
2 c Torn spinach
2 c Fresh flat leaf parsley leaves
3/4 c Fresh sage leaves
2 tb Grated fresh Parmesan
4 ts Lemon juice
1/8 ts Salt
3 tb Extra virgin olive oil

Drop pine nuts and garlic through food chute with food processor on and process until minced. Add remaining ingredients, except oil, and process until finely minced. With processor on, slowly add oil and process until well blended.

As for fresh oregano: I add it to basil pesto, trim the leaves to add to salads and use it in place of dried oregano in sauces. Experiment with the fresh herbs -- I think you'll be pleasantly surprised by their flavor.

[Wendy w]

I also have a sage plant. I use it every thanksgiving in stuffing and when it goes crazy, I throw it in the dehydrator (it sometimes goes through phases where it produces better than others). Here's my favorite usage of it for an easy linguine and clam sauce. I have this at least twice a month and have leftovers for lunch the next day.The nice thing is that you can make it to suit your taste and spend as much or little time as you want in cooking time.

1 small can chopped tomatoes (undrained)
1 can clams (drained and set aside)
olive oil (approx 1 tablespoon)
minced fresh garlic (to taste)
chopped sage (about 1 to 2 tablespoons)
white wine (amt.as desired!)
linguine

Saute garlic in olive oil until fragrant. Add tomatoes, wine, and sage and bring to boil. Turn down heat and simmer 5-10 min (if famished) or up to 30 minutes (if you have time). Remove from heat and add drained clams. Serve over linguine and top with Romano cheese, if desired. This is great with garlic bread and a salad!
Enjoy!

[Kristilyn1]

CL's November issue last year had a delicious recipe for a sausage stuffing (very light on the sausage) and it called for sage. This is a new favorite for Thanksgiving at our house!

Kristi

[BethH]

Thanks for all the super advice. I will definitely try the pasta recipe. I am a huge fan of throw together pastas--this one sounds tasty. I have to admit, I'm afraid of the sage pesto. I might have to work up to that one.

The thought of drying some and then burning it like incense sounds wonderful--thanks lorilei! I'm daydreaming about fall (after reading the fall resolution thread) and can't wait to open all my windows and burn sage!

[Ohioan]

Sage is wonderful with beans, especially when the beans have a touch of tomato and are served with polenta.

Phoebe

[robinf]

I have a huge sage plant too - it's almost a bush now. Everyone's ideassound great. I can't wait to try them. I few of the ings i do with the sage is 1) use it in place of (or with) rosemary when making roasted red totooes with garlic, 2) stuff a chicken with branch of it, 3) chop the sage with rosemary (I have two even bigger rosemary bushes), marjoram, tarragon, garlic, and lemon peel and tuck the mixture between the skin and meat of a chicken before grilling or roasting it (the meat is infused with the flavor) 4) as mentioned, add to pasta sauce, 5) add to split pea and blck bean soups.

I'll also include some in floral arrangements.

Enjoy your plant!

[Shirley Panek]

I have a delicious recipe for Pumpkin Gnocchi with Sage Butter. I was a little hesitant when I first tried it, but WOW!

Come to think of it, though, I can't remember if it uses fresh or dried sage. Probably dried, but it might be interesting to make the butter using fresh sage and see if it's any different.

If anyone wants the recipe, let me know.

Shirley

[Ralph]

Here are two suggestions:
Sage is a main ingredient in chicken or veal saltimboca. (WARNING: NOT NECESSARILY A HEALTHFUL RECIPE!!) Chicken breast or veal is pounded thin, then lay one or two sage leaves, a slice or two of prosciutto, and a slice of provolone cheese over the meat. Roll up tightly, coat lightly with flour, & secure with toothpicks. Then saute in oil and/or butter until lightly browned (and cooked through) on all sides.
This other recipe IS healthy; I think it came from the Amer. Heart Assn. cookbook.

GRILLED LEMON SAGE CHICKEN

6 boneless chicken fillets, skinned, all visible fat removed
1/4 cup olive oil
1/3 cup fresh lemon juice
1 tablespoon chopped fresh rosemary
1/4 cup chopped fresh sage leaves
1/2 tsp salt
1 tsp black peppercorns, cracked
2 or 3 cloves garlic, minced
1 tsp grated lemon rind
Lemon slices
Sage leaves

Rinse chicken & pat dry. Place pieces between two sheets of plastic wrap & flatten to 1/8-inch thickness with a mallet. Arrange chicken in a glass or enamel baking dish.
In a small bowl, combine oil, lemon juice, herbs, salt, pepper, garlic, & lemon rind. Mix well. Pour over chicken & turn pieces to coat. Cover & refrigerate for several hours or overnight, turning pieces occasionally.
Grill marinated chicken over hot coals.
Serve garnished with lemon slices & sage leaves.

I personally love saltimboca & often order it when I eat out, but I seldom make it since it's not especially healthful. The grilled chicken recipe is INCREDIBLE. The combination of herbs & grilling can't be beat (NOTE: It smells great, too).

[MrsReber]

lorilei- you are so right! I forgot all about burning sage. The native americans used to do this, as my husband informed me, after a death for spiritual reasons.

Wow, I never heard of sage pesto, either. Sounds like I'll have to give that one a try (you should see the size of my sage plant!!)

[Vanessa]

Wow that is different sage pesto! Glad to know it since I have reg sage and golden sage. I just have it in the garden and use a bit on fresh tomato sauce. I know there is a sage cookie recipe I saw a couple of yrs ago.
PS Found it so I am including it

APRICOT, CORNMEAL, AND SAGE COOKIES
1 stick (1/2 cup) unsalted butter, softened well
3/4 cup sugar
1 large egg
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped dried apricots
2 tablespoons finely chopped fresh sage leaves
1/2 cup cornmeal
1/2 teaspoon salt

Preheat oven to 350°F. and lightly grease 2 baking sheets.

In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.

Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool. G 2/97

Makes about 18 cookies.











[This message has been edited by Vanessa (edited 08-25-2000).]

[Jen]

I never liked sage much until I tried these...they freeze well too. They're from More HeartSmart Cooking by Bonnie Stern. I always use low-fat cheddar and skim milk, and they work fine...this would cut the calorie and fat content a bit.

Cheddar Sage Biscuits
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
3 tbsp soft margarine, cold
1/2 cup grated old Cheddar (2 oz)
3 tbsp chopped fresh sage
1 cup milk

1. In large bowl, combine flour, baking powder, and salt.
2. With pastry blender, cut margarine into flour until it is in tiny bits. Stir in cheese and sage.
3. Pour milk over flour mixture and stir in. Gather together with your hands to form dough. Turn out on floured board and pat to thickness of about 1/2". Cut into 2" shapes.
4. Place biscuits on baking sheet. Bake in preheated 425F oven for 12-14 minutes, or until lightly browned.

Makes 12 biscuits, each: 130 cal., 5 g fat, 17 g carb, 1 g fibre, 4 g protein.

[JeanneW]

Sage also goes well with pork. I have a recipe that's not particularly light but it is delicious. Unfortunately, I don't have nutritional info. This would probably go well with chicken too.

PORK MEDALLIONS

1/4 cup flour
2 tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 lb pork tenderloin, sliced diagonally into
8 oblong pieces
2 tbsp olive oil
2/3 cup dry white wine or apple juice
1 large shallot, thinly sliced, or 1/4 cup
sliced white part of scallions
1 cup chicken broth
3 tbsp chopped fresh sage
1 tbsp butter

Mix flour, cheese, salt and pepper on a sheet of waxed pepper. Dip pork in mixture until well coated.

Heat oil in large skillet. Add pork and cook over medium heat about 3 minutes per side until just barely pink in center when slit with a knife. Remove to serving platter.

Wipe out skillet. Add wine and shallots and bring to a boil. Boil until wine is reduced to about 2 tbsp.

Add chicken broth, bring to a boil and boil 2-3 minutes or until recued to about 1/2 cup.

Remove from heat. Add sage and butter. Lift skillet slightly and move it in a circular motion until the butter has melted and blended with the sauce. Pour over pork. Makes 4 servings.

[lorilei]

Originally posted by Shirley Panek:
I have a delicious recipe for Pumpkin Gnocchi with Sage Butter....If anyone wants the recipe, let me know.
Shirley

Shirley - I would love the recipe for this dish. Sounds like a lovely fall meal. Please post if it isn't too much trouble http://www.cookinglight.com/bbs/smile.gif