Sage is a great savory culinary herb. It is used to enhance flavor in poultry stuffing, soups and stews. I use it when making the cream gravy for homemade chicken pot pies. Because it's so savory, it's a great complement to shortbread cookies and ice cream. Both fresh and dried will give you a lot of flavor, but if you have a choice always use fresh.
Try frying the leaves until they are crisp in a little oil. Crumble them over mashed sweet potatoes, a sweet winter squash or butternut squash ravioli. Keep the flavored oil (from the fried leaves) for additional flavoring for drizzling or cooking.
Try flattening an anchovy fillet between 2 sage leaves, (using wax paper and a rolling pin)- brush each leaf first with a little egg white, place an anchovy fillet on top of one leaf, place the other leaf on top. Then place a wax sheet over the "sandwich" roll to flatten with the rolling pin, and fry in a little oil until the sage is crisp. These are delightful little fritters!
Sage goes well with chicken...using it fresh gives nicer flavor than the dried leaves, but if you cannot find it fresh, the dry leaves should work well.
In some Middle Eastern countries Sage is used as a medicinal warm drink for sore throats and as gargle. Sage leaves are also added to black tea and served hot in the winter time in Jordan and Palestine, which makes a warm treat in cold days.
I have had bread with sage in a restaurant once and it had a great taste. Olive oil was added to the bread dough and the taste of the olive oil and sage was very complimentary.
sage has a dominant flavor and only a little needs to be used.
Try frying a few leaves in olive oil, with garlic and zucchini to produce a simple and aromatic pasta sauce.
Answers
April 13, 2010
Sage is a great savory culinary herb. It is used to enhance flavor in poultry stuffing, soups and stews. I use it when making the cream gravy for homemade chicken pot pies. Because it's so savory, it's a great complement to shortbread cookies and ice cream. Both fresh and dried will give you a lot of flavor, but if you have a choice always use fresh.
Try frying the leaves until they are crisp in a little oil. Crumble them over mashed sweet potatoes, a sweet winter squash or butternut squash ravioli. Keep the flavored oil (from the fried leaves) for additional flavoring for drizzling or cooking.
Try flattening an anchovy fillet between 2 sage leaves, (using wax paper and a rolling pin)- brush each leaf first with a little egg white, place an anchovy fillet on top of one leaf, place the other leaf on top. Then place a wax sheet over the "sandwich" roll to flatten with the rolling pin, and fry in a little oil until the sage is crisp. These are delightful little fritters!
April 13, 2010
Sage goes well with chicken...using it fresh gives nicer flavor than the dried leaves, but if you cannot find it fresh, the dry leaves should work well.
In some Middle Eastern countries Sage is used as a medicinal warm drink for sore throats and as gargle. Sage leaves are also added to black tea and served hot in the winter time in Jordan and Palestine, which makes a warm treat in cold days.
I have had bread with sage in a restaurant once and it had a great taste. Olive oil was added to the bread dough and the taste of the olive oil and sage was very complimentary.
April 13, 2010
sage has a dominant flavor and only a little needs to be used.
Try frying a few leaves in olive oil, with garlic and zucchini to produce a simple and aromatic pasta sauce.
May 21, 2010
Sage is delicious tucked under whole chicken or turkey skin before roasting.