"Sage" in Summer

[cookieee]

Last week DH came home from the grocery store with a Sage plant. We both enjoy sage very much, but the mind set is not in the summer. I don't want this beautiful plant to go to waste. (oh but I do love smelling it while I do dishes). So, will you all help me come up with some good recipes for using SAGE besides stuffing a turkey? THANKS


ETA: I'm sorry, I always have a hard time explaining what I mean.. I am looking for RECIPES that call for using sage in them other than what you usually use it for during the fall and winter.

[mcgee]

I did a search on this board and found many recipes for sage: http://community.cookinglight.com/se...archid=3985927

[heavy hedonist]

Great in cornbread. Chopped into muffins or pizza sauce.

[Soupandstew]

Love it with pork.

[Anne]

I love using sage for bbq skewers for Greek type kabobs.

[LeaHamm]

Sage Baked Potatoes

1 baking potato, halved
olive oil
2 fresh sage leaves

Drizzle a little olive oil into a small baking dish containing the sage leaves. Rub the potatoes with oil and place cut-side-down on the sage leaves. Bake 375 degrees until tender. (About 1/2 the normal baking time.) Serves 2. This makes a pretty presentation because the leaf adheres to the potato.

Slight variation:

2 tablespoons extra virgin olive oil
30-40 fresh sage leaves
1 teaspoon coarse sea salt
2 pounds small potatoes, halved

- Preheat oven to 425F. Pour oil into heavy oven-proof skillet (preferably cast iron), tipping skillet so oil covers bottom of pan. Lay sage leaves flat over oil, completely covering bottom of pan.

-Sprinkle salt over sage. Arrange potatoes, cut side down on sage. Bake, uncovered until potatoes are tender and the cut sides are crusty brown, about 35 minutes. Serves 4.

[karen w]

Sage is a very hearty easy to grow herb (perennial). Plant it outside and it will come back every year if you live in a colder climate. I love it with roasted cauliflower over pasta, in bean soups or stews, with all sorts of squash (winter, of course, but also summer squash), and for fall in stuffing.

If you are concerned about using it and don't want to transplant it, the leaves freeze very nicely, too. I also harvest some from our plants outside before winter hits so I have some all year long.

Karen

[VictoriaL]

Like you, cookieee, I think of fall when I think of sage! Turkey, butternut squash, etc.

I planted sage a few years ago and, even though I've read that it should be torn out and replanted every couple of years, mine is still going strong. I trimmed it severely this spring and now it's a big, bushy thing with loads of purple flowers.

This is, hands down, my favorite summertime use of sage. I serve it with a grilled vegetable and pasta salad, and use the chicken sausage with spinach and asiago from Sam's Club.:

Tuscan Grilled Chicken, Sausage & Sage Skewers
by Tony Rosenfeld

The crisp, intensely flavored sage leaves are delicious eaten with the chicken and sausage on these skewers. Serves 6-8


2-1/2 lb. boneless, skinless chicken thighs (about 7 or 8), trimmed of excess fat and cut in half (the pieces should be roughly equal in size; if the thighs are large, cut them in thirds or quarters)
1/2 cup plus 2 Tbs. Rosemary-Garlic Oil
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
1-1/2 lb. sweet Italian sausage links, cut into 2-inch pieces
24 large fresh sage leaves

Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 Tbs. of the oil, the rosemary, 1 tsp. kosher salt, and 1/2 tsp. pepper.

Heat a gas grill to medium or prepare a medium-hot charcoal fire. Divide the remaining 1/2 cup oil into two small bowls (one for grilling and one for serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto each of six 12-inch metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).

Grill the skewers, covered, until one side is browned and has good grill marks, about 4 min. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 min. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces), about 10 min. more.

Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.

Fine Cooking 80 , pp. 37
August 1, 2006

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 510; Fat (g): 40; Fat Calories (kcal): 360; Saturated Fat (g): 10; Protein (g): 34; Monounsaturated Fat (g): 22; Carbohydrates (g): 2; Polyunsaturated Fat (g): 6; Sodium (mg): 750; Cholesterol (mg): 120; Fiber (g): 0;


Rosemary-Garlic Oil
by Tony Rosenfeld

This wonderfully fragrant oil is the flavor base for many of the dishes in the Tuscan grilling menu. It involves little more than heating the oil so that the garlic and rosemary infuse it. You can make the oil up to five days ahead. Yields 1-1/2 cups.


1-1/2 cups extra-virgin olive oil
6 cloves garlic, smashed and peeled
3 sprigs fresh rosemary

Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 min. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.

I have kept this successfully for a month or longer. It's great as a pasta salad dressing with white balsamic vinegar, also brushed over chicken before grilling, and a million other things...

[Canice]

I like sage, but it's not exactly the most versatile of herbs. Any reason not to plop it in the ground and enjoy after Labor Day?

[LeaHamm]

Bacon-Wrapped Apricots With Sage

24 small fresh sage leaves
24 large dried apricots
8 slices bacon, cut crosswise into thirds
2 tablespoons pure maple syrup

Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet. Bake until the bacon is beginning to crisp, 6 to 8 minutes per side. Remove from oven and brush with the maple syrup. Serve with toothpicks.

[margeslp]

I served these for Xmas themed California Dreamin'; sons said we should have had a dip for them

Fried Sage Leaves
24 Large Sage Leaves

1 Egg

2 Tablespoons Water

1 Cup All-Purpose Flour

Dash Of Salt And Pepper

Canola For Deep Frying


Rinse sage leaves and pat dry with paper towels. In a bowl, beat the egg until well mixed. Add in the water and mix. Sift the flour onto a large plate with the salt and pepper. Pour the oil in a pot to a depth of about 1 inch, and heat until it reaches 375 degrees F. Once the oil is hot, dip the leaves into the egg mixture individually, and allow the excess to drain off. Coat with the flour mixture, and then carefully drop into the hot oil. Fry until golden brown, about 3 minutes. Be careful not to let them brown too much. Remove from the oil, and let dry on paper towels. Continue with the remaining leaves until they have all been fried. Once they are finished, sprinkle lightly with salt, and serve immediately.

[heavy hedonist]

From "The Herbal Kitchen: Cooking with Fragrance and Flavor," by Jerry Traunfeld.

JUMP-in-the-mouths

(about 20 pieces)

4 oz Italian washed-rind Fontina, or Gruyere
2 oz very thinly sliced prosciutto (5 large slices)
40 medium sage leaves

Batter

2 C AP flour
2 Tbsp cornstarch
2 tsp baking powder
2 1/2 C ice water

1 qt vegetable oil, for frying

Cut the rind off the cheese, then cut the cheese into slices 3/8-inch thick, and then into rectangles slightly smaller than the size of the sage leaves (1/2 x 1 1/2 inches).

Tear or cut off small pieces of prosciutto, approx. 2x3 inches, and wrap them around the pieces of cheese to completely cover them. This keeps them from leaking out when fried. Sandwich each package between two sage leaves of similar size. The leaves won't adhere until the bundles are dipped in the batter.

Whisk the flour, cornstarch, and baking powder together in a mixing bowl. Pour in the ice water and stir briefly, only to moisten the dry ingredients. The batter should be lumpy.

Pour the oil into a 3-qt suacepan and heat it until it reads 360 degrees F on a deep-fry thermometer.

One by one, lift the bundles by holding onto both sage leaves at one end and dip them into the batter. let excess batter drip from them for a moment, and then drop them into the hot oil.

Fry 6 or 8 at a time, until very lightly browned and crisp, 2-3 minutes, flipping them in the oil to brown both sides. Lift out with a wire skimmer and drain on paper towels. fry another batch when the oil returns to 360 F. When all the bundles are fried and drained, transfer to a platter and serve right away.

-------------------------

SAGE RUSH (also from book noted above)

makes 2 drinks


6 fresh medium sage leaves
1/4 of a large lemon, cut into 2 wedges
2 tsp sugar
4 oz gin
4 oz fresh grapefruit juice
2 twists of grapefruit peel for garnish

Put the sage leaves, lemon wedges and sugar in a cocktail shaker and crush them together with about a dozen determined strokes of a muddler, long slender spoon or the end of a wooden rolling pin.

Add the gin, juice and a large scoop of ice cubes. Cap and shake vigorously. Strain nito 2 martini glasses, garnish with the peel.

**note-- this drink, as pictured, does have tiny bits of sage floating in it.

[cookieee]

Boy, Mari. You hit the nail on the head twice here First recipe for DH and the second one is what I was hoping was out there. Thanks so much.

How are you doing these days?

[heavy hedonist]

Boy, Mari. You hit the nail on the head twice here First recipe for DH and the second one is what I was hoping was out there. Thanks so much.

Good, good. I have another recipe to type in, but the ole hands are a bit tired. maybe tomorrow...

[margeslp]

Oven Fries with Crisp Sage Leaves

As beautiful to look at as they are great to eat, these golden slices of potato are scented and subtly flavored with crisp cooked sage. They are an incredible snack or a perfect savory side to any meal, from chicken to filet mignon. You can double this recipe and use two baking sheets. For even browning, rotate the baking sheets halfway through the first 40 minutes of baking. Rating:

2 small baking potatoes (about 1 pound)
1 tablespoon extravirgin olive oil
1/2 teaspoon kosher salt
12 sage leaves

Preheat oven to 400°.
Cut each baking potato lengthwise into 6 equal slices. Place potato slices in a large bowl, and drizzle with olive oil. Sprinkle with salt; toss well to coat potato slices. Remove potato slices from bowl. Reserve remaining olive oil and salt in bowl; set aside. Arrange potato slices in a single layer on a baking sheet.

Bake at 400° for 40 minutes or until the potato slices are golden brown on the bottom. Remove potato slices from oven (leave oven at 400°).

Add sage leaves to reserved olive oil and salt in bowl. Gently rub sage leaves along bottom of bowl, coating both sides with olive oil and salt. Working with one potato slice at a time, lift potato slice from baking sheet with a thin spatula. Lay 1 sage leaf on baking sheet, and cover with potato slice, browned side down. Repeat with remaining potato slices and sage leaves.

Bake at 400° for 10 minutes. Remove from heat. Using a thin spatula, carefully turn potato slices over with leaves on top. Bake at 400° for an additional 10 minutes or until bottoms begin to brown. Serve immediately.

[cookieee]

Good, good. I have another recipe to type in, but the ole hands are a bit tired. maybe tomorrow...

Rest when you can.

[cookieee]

Mari, look what I just found.

Provençal Sage Cordial

There are hundreds of different species of Salvia, which most people know as sage, and probably dozens that would be appropriate in this recipe—Salvia officinalis (garden sage), S. elegans (honeydew melon sage and pineapple sage), S. melissodora (grape scented sage), and S. dorisiana (fruit scented sage) come to mind. The plant has been an important part of man’s historical pharmacopoeia and continues to be the subject of promising scientific research. We’re just happy to have one more use for the beautiful plant (not that we’ll ever grow tired of Sage Stuffing).

10 fresh sage leaves
2 cups vodka
1 2/3 cups sugar

Crush the sage in a mortar with a pestle until it is fragrant and transfer it to a 1-pint jar. Rinse out the mortar with some of the vodka, pour all the vodka over the sage, and let the mixture stand, covered, shaking it occasionally, in a dark place for 8 days.
In a saucepan combine the sugar with 2/3 cup water and simmer the mixture, stirring, until the sugar is just dissolved. Transfer the sugar syrup to another 1-pint jar and chill it, covered, for 8 days.
Pour the sage mixture through a dampened coffee filter into a 1-quart jar or 750 ml bottle, stir in the sugar syrup, and seal the jar or bottle tightly. Shake the cordial and serve it at room temperature or chilled. Make about 3 1/2 cups.


Source: Gourmet - November 1990

[cookieee]

I just have to post a copy of this on the "For Shrimp Lovers" thread also


Sage Shrimp Grilled
Large Tiger shrimp on the BBQ with this garlic sage marinade make a terrific appetizer or main course.

Ingredients
1 lb (500g) large shrimp
3 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
2 tsp finely chopped fresh sage or 3/4 tsp dried sage
sea salt and freshly ground pepper

Directions
Remove shells from shrimp and rinse thoroughly in cold water. Put all of the shrimp in a bowl of ice water with 2 tbsp of sea salt and let it stand for about 15 minutes. Drain and dry on paper towels.

Combine the oil, sage, shrimp and garlic in a bowl and cover it. A freezer bags works just as well. Let it marinate in your fridge for at least 3 hours. Turn it from time to time to let the marinade cover all of the shrimp.

Fire up your grill and take your shrimp out of the fridge. Place the shrimp on metal skewers and brush with the marinade (skewers will prevent the shrimp from slipping through your grill but aren't necessary).

Place the skewers on the grill and cook for about 2 minutes per side. Make sure your heat isn't too high. Flip the shrimp over, brush with the marinade and cook for another minute. You want the outside to appear crispy and charred.

Add some salt and pepper to taste and serve immediately while the shrimp is hot.

Source: ? Found it- www.bombippy.com/cooking/recipe-shrimp_sage.php

[patt]

Sage is great with fava or fresh lima beans and I'll bet it would also work very well with fresh cream, lady or black-eyed peas.


http://www.epicurious.com/recipes/fo...a-Beans-232095


Patt

[cookieee]

This recipe says it is good on chicken or fish or tossed with steamed vegetables. Do you think it would also be good with steak?

SAGE BUTTER

1/2 cup fresh sage leaves, loosely packed
1 large shallot
1/2 cup butter softened
1 tsp grated lemon rind
1/2 tsp fresh lemon juice
1/4 tsp freshly ground pepper

Process sage and shallot in a food processor until chopped.

Add butter and remaining ingredients; process until mixture is thoroughly blended, stopping occasionally to scrape down sides. Yield: 1/2 cup

Source: Southern Living -1996

[margeslp]

This recipe says it is good on chicken or fish or tossed with steamed vegetables. Do you think it would also be good with steak?

SAGE BUTTER

1/2 cup fresh sage leaves, loosely packed
1 large shallot
1/2 cup butter softened
1 tsp grated lemon rind
1/2 tsp fresh lemon juice
1/4 tsp freshly ground pepper

Process sage and shallot in a food processor until chopped.

Add butter and remaining ingredients; process until mixture is thoroughly blended, stopping occasionally to scrape down sides. Yield: 1/2 cup

Source: Southern Living -1996

I would almost prefer it with steak because I would anticipate a strong flavor. I've saved this with the rest of my herb/butter recipes. They are something you can prepare and freeze for the right event.

I could also see it rubbed under the skin of a turkey you are roasting. I have placed whole sage leaves under the skin as both decorative and flavorful.

[heavy hedonist]

Lot of good ideas coming off this thread. I like to throw dried bay or sage into potatoes that are roasting with oil and lemon slices sometimes, instead of my usual rosemary.

[cookieee]

Lot of good ideas coming off this thread. I like to throw dried bay or sage into potatoes that are roasting with oil and lemon slices sometimes, instead of my usual rosemary.

I think so also. It is fun to find new uses for familiar ingredients.

Everyone is coming up with some good ideas. Isn't this BB just the greatest.


Ohhhhhhh, rain, thunder, lightening. bye see you all later. Heard we had 2 twisters down the street. This is NOT the time to visit Boca

[margeslp]

I think so also. It is fun to find new uses for familiar ingredients.

Everyone is coming up with some good ideas. Isn't this BB just the greatest.

I agree

[cookieee]

Hi Marge, glad you agree


I was wondering if there is another ingredient we could do the same thing to? Does anyone want to start that thread?

[cookieee]

I'm afraid to thank everyone just yet, because if I do, you all might stop posting

[ctr264]

Saw this recipe when looking at the New York Times recipe section. If I can get some nice chicken sausages at the butcher this may be dinner one night this week. If not, I'll save it for when I can get the sausages.


Fettuccine With Sausage And Fried Sage Leaves

1 pound fettuccine
4 hot Italian sausages
About 24 sage leaves
3 to 4 tablespoons olive oil
1 clove garlic, minced
About 1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
Freshly grated Reggiano Parmesan

Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.

Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.

Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.

Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.

Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.
YIELD 4 servings

Originally published with
FOOD; The Subtle Flavor of Fried Sage
By MOIRA HODGSON, October 19, 1997


http://www.nytimes.com/recipes/430/F...ge-Leaves.html

[Tutalady]

You took my idea for the sage potatoes........I made those when I had my sage plant and really liked them. I got the recipe from a Farmer's Market and wish I still had my sage.

[heavy hedonist]

As Canice said, sage isn't as versatile as some herbs... but when you grow herbs and veg you naturally begin to use them in more ways than before, and it opens them up for you.

adding small amounts of almost any combo of three or four herbs perks up a plain salad dressing, salsa, soup or casserole.

And I know from experience that sage goes well with these vegetables and fruits:

tomatoes
carrots
peas
corn
onions
peaches
cherries
apples
blue & black berries
potatoes, sweet potatoes
peppers
celery
all squash, summer or winter
parsnips

I wonder how it is with rhubarb, I bet it's great in a rhubarb-strawberry combo.

sometimes you just don't want to use a lot of it. it also blends well with mint, tarragon (yuck, I hate tarragon!) parsley, rosemary, thyme, verbena, savory...

it's great with cheddar, blue cheeses, parms and romano, mild cheeses. It makes a great addition to a crunchy crumb topping for any casserole.

it's not bad with basil, especially if there's a parsley buffer in there.

[cookieee]

Hi Mari, looks like your feeling better today. Thanks for all those ideas.