Sage
About Sage:
Sage is one of the dominant flavors in sausage-making and poultry stuffings. Like so many other herbs, native to the Mediterranean region and very widely used all around the area. Used in the middle ages as a medicinal herb. It is one of the more aromatic of the popular herbs and sets off the flavors of other strongly flavored foods well.
- Recipes:
- Baked Tuna Cakes
- Boneless Chicken in Sage Marinade
- Chicken with Sage & Walnuts
- Herb Flecked Muffins
- Old Fashioned Macaroni & Cheese
- Prosciutto Polenta Dressing
- Spicy Honey-Mustard Chicken Wings
- Trout Pan-fried with Herbs and Almonds
- see all recipes
Tips:
Alternate sage leaves with cubes of meat and vegetables on skewers when making shish-kabobs.
Heat 1/2 stick of butter in a skillet and add two tablespoons chopped sage and toss to cover. Warm through and serve over pasta or mixed into rice.
Slide a few sprigs of sage under the skin of chickens and turkeys top be roasted. Put a few in the cavity, as well.
Combine two tablespoons chopped sage with 8-ounces of cream cheese and three or four tablespoons white wine as a light spread or dip.
When frying or sauteing onions, a few sage leaves added to the pan intensifies the richness of the onion flavor.
Mince a couple tablespoons sage leaves and add to beanpots near the end of cooking - likewise add to chili and other hearty soups and stews.
Add two or three tablespoons finely chopped sage to a cup of flour for coating chicken for frying or baking.
Mix two tablespoons finely chopped sage to one stick of butter and whip through. Roll in wax paper or plastic wrap and chill. Slice off small "coins" and put on steaks or chicken pieces immediately.