Sage - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Sage (/showthread.php?tid=138036) |
Sage - Gourmet_Mom - 07-10-2012 The sage is going crazy. What is the best way to preserve it. The parsley and mint are equally prolific. And praise be! I checked the basil pot and sure enough! I've got two plants coming in! YEA! Re: Sage - labradors - 07-10-2012 Quote: Send it to me and I'll "guard' it. Re: Sage - labradors - 07-11-2012 Actually, you could try this: Fried Sage with Anchovies Makes 4 servings Ingredients:
Re: Sage - Cubangirl - 07-11-2012 Sage freezes very well and unlike some herbs, the flavor remains or gets stronger. My plants are super prolific, I can use it year round, and come back on their own year after year, so I don't bother freezing any. I threw away an old plant onto a pot I was going to put in the trash, but forgot. Next time I looked, I had a new thriving plant. My favorite recipe that calls for sage is Kenji's Chicken Canzanese. Second is sage and browned butter sauce. I am including the chicken recipe because it is probably the best chicken I've ever made (and close to the best I've had) and it calls for lots of sage CHICKEN CANZANESE Prep. time (min):15 Servings:1 Ingredients 1 TBS. olive oil 2 oz. prosciutto (1/4 inch thick), cut into 1/4-inch -- cubes (see note) 4 medium garlic cloves , sliced thin lengthwise 8 bone-in, skin-on chicken thighs (about -- 3 pounds), trimmed of excess fat and skin Ground black pepper 2 tsp. unbleached all-purpose flour 2 cups dry white wine 1 cup low-sodium chicken broth 4 whole cloves 1 (4-inch) sprig fresh rosemary , leaves -- removed and minced fine (about 1/2 teaspoon), -- stem reserved 12 whole fresh sage leaves 2 bay leaves 1/4 tsp. red pepper flakes 1 TBS. juice from 1 lemon 2 TBS. unsalted butter kosher salt Preparation 1. Adjust oven rack to lower-middle position and heat oven to 325°F. Heat 1 tsp. oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan. 2. Increase heat to medium-high; add remaining 2 tsp. oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate. 3. Remove all but 2 TBS. fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300° degrees.) 4. Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve. Comments: When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce Recipe Author: Kenji Alt Recipe Source: CI May 1, 2010 Web Page: http://www.cooksillustrated.com/recipes/detail.asp?docid=23635 Sent from my iPad. Ps, my DSL is down so I could not copy it from Living Cookbook so the format is a bit wonky. Re: Sage - Gourmet_Mom - 07-11-2012 This sounds awesome! I've made the Pork Marsala so often in the past, I dreaded William's reaction if I made it again, so I have hesitated making it again...LOL! This is on the menu. Thanks! Re: Sage - cjs - 07-11-2012 Daphne, don't forget ROASTED BUTTERNUT SQUASH PENNE AL BURRO!! this is the garnish for the squash/penne dish above and or can be added to just about any dish. "Sage Leaves garnish: Heat the fry pan with ~1" veggie oil till a couple of drops of water sizzle. Drop in individual leaves top side down - after 30-45 seconds, turn over and let just brown; remove quickly w/a slotted spoon and drain on paper towels. Set aside." And use to garnish just about anything - Pizza! I've never had to freeze any sage because like Alina's mine goes all year round. But, this year the leaves are just exceptionally big and beautiful, so I may freeze some. Re: Sage - Lorraine - 07-11-2012 My sage grows year round, so I've never thought of freezing it. Re: Sage - cjs - 07-11-2012 We were posting at the same time, Lorraine - do you all ever use the fried sage leaves for garnish?? It is great - looks pretty and tastes wonderful. Re: Sage - Gourmet_Mom - 07-11-2012 The last two times I had a plant it was in with something else that crowded it out. Maybe this time it will hold it's own. I've never done the garnish for the penne, since my sage supply was limited. I think I'll try to cut back on fats for a few days and make it again with the garnish. That's one dish William is satisfied with a meatless dinner. Re: Sage - cjs - 07-11-2012 Just saw this in my new F&W, Daphne - YUM! Sage-Rubbed Pork chops with Pickled Peach Relish http://www.foodandwine.com/recipes/sage-rubbed-pork-chops-with-pickled-peach-relish Sounds and looks so good. |