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/...ocid=23635Sent from my iPad.
Ps, my DSL is down so I could not copy it from Living Cookbook so the format is a bit wonky.