Recipes with Sage or Rosemary?

[bea_mama]

Our herb garden is out of control this summer. I can usually come up with ideas for dishes to cook with basil, but seem to have no creativity when it comes to using sage or rosemary. Any yummy but not too difficult ideas for using either of these herbs?

Thanks! :D

[mom_to_zoe]

Hmmm...I'm jealous that your garden is doing so well.

No idea what to do with sage. But rosemary is great on roasted potatoes and on lamb. You could marinate some lamb chops of kebabs with rosemary, grill them and then sprinkle on more rosemary. Rosemary is also good in baked goods like breads and foccacia. Maybe make a pissadiere (spelling), which is like a Provencal pizza, with olive oil, rosemary, onions and olives. I think Barefoot Contessa had a recipe like that. You might be able to find it on the Food Network website.

I can't even picture sage right now. Is it a soft leaf, like basil? If so, perhaps you could make sage pesto? How to Cook Everything has recipes for all different kinds of pestos.

[LittleFredPunkinHead]

Looking for another recipe with sage, I ran across this one through http://www.epicurious.com
I'll still post the other one if I can find it, but thought this looked awfully good too!
ROSEMARY-SAGE BURGERS WITH APPLE SLAW AND CHIVE "MAYO" (http://www.epicurious.com/recipes/recipe_views/views/231148)

[ee_chick]

I saw sage creamed corn bruschetta with proscuitto (http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_31223,00.html) on Easy Entertaining with Michael Chiarello last night, and it looked yummy. :)

I also like these pork chops (from Cooks Illustrated)

Pork Chops with Mustard-Sage Sauce
3/2004

In this recipe, “natural” pork chops—not “enhanced”—work best; the liquid injected into enhanced pork inhibits browning. Electric burners are slower to heat than gas burners, so, if using one, begin heating the burner before seasoning the chops. When cooking the first side of the chops, use color as an indicator of when to flip them; to determine doneness, use an instant-read thermometer—do not go solely by cooking times.

Serves 4
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels and with two slits cut through fat/connective tissue about two inches apart
1 teaspoon vegetable oil
Table salt and ground black pepper
1/2 teaspoon granulated sugar

Sauce
1 teaspoon vegetable oil
1 medium clove garlic , minced
1/4 cup low-sodium chicken broth
1 tablespoon Dijon mustard
3 tablespoons unsalted butter
1 teaspoon minced fresh sage leaves
Table salt and ground black pepper


1. If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.

2. Place chops, sugared-side down, in 12-inch nonstick skillet (as shown in illustration 2). Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, see step 4). Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes (begin checking temperature -- as shown in illustrated 3 -- after 2 minutes); chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.

3. Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.

4. Do You Hear What I Hear? If you don't hear a gentle sizzle after the pork chops have been cooking for two minutes over medium heat,your stovetop is running at a low heat output. Raise the meat to medium-high to cook the pork chops uncovered (as directed in the recipe). Then reduce the heat to medium-low instead of low, cover the pork chops, and continue as directed.

[skyblu]

My sage is out of control, too, so I compiled a bunch of sage recipes:

Sweet Onion and Sage Gratin:
2 tablespoons olive oil
1 tablespoon butter, plus more for buttering the pan
2 large sweet onions, peeled, halved and thinly sliced
Salt and freshly ground pepper
8 sage leaves, cut into chiffonade
4 baking potatoes, like russets, peeled and thinly sliced on a mandoline
1 1/2 cups heavy cream
Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.

Sage Pesto:
1 cup pine nuts
1 1/2 cups fresh sage leaves, firmly packed
1/2 cup flat-leaf parsley leaves
1/2 cup olive oil
1/4 cup garlic chopped
1 teaspoon salt
1 lemon, juiced
1 tablespoon fresh, mild goat cheese, optional
Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.


Artichokes with Pork Sausage, Lemon and Sage
Handful fresh parsley
4 garlic cloves
2 bay leaves
1/4 cup dry white wine, such as Pinot Grigio
1 lemon, halved
Kosher salt and freshly ground black pepper
8 whole artichokes, split in 1/2
Extra-virgin olive oil
2 large pork sausages, about 1 1/2 pounds total
4 fresh sage leaves
2 shallots, minced
4 garlic cloves, minced
1/2 lemon cut into paper-thin slices
1/2 cup homemade or store bought chicken stock
2 tablespoons unsalted butter
Chopped fresh parsley leaves, for garnish
Fried sage leaves, for garnish
First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper.
While that's coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes.
Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation.
Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few
minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage.

Sage Veal Chops (I don't eat veal, but this would be good with pork, too)
4 (1-inch thick) veal chops
Salt and freshly ground black pepper
6 sprigs fresh sage, leaves stripped and chopped, about 4 tablespoons
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 cup dry white wine, eyeball it

Heat a heavy-bottomed skillet over medium high heat. Season chops with salt and pepper and rub them each with about 1 tablespoon of chopped sage. Rub the sage into meat on both sides of each chop. Add oil to the pan. Melt butter into the oil and add chops to the pan. Cook chops 5 minutes on each side and transfer to warm platter and let them rest. Add wine to the pan and scrape up drippings. Spoon drippings down over the chops and serve.


Hazelnut Crusted Chicken with Gorgonzola Sauce
2 heaping tablespoons all-purpose flour
1 teaspoon poultry seasoning
1 teaspoon garlic powder
2 large egg whites
1 cup chopped hazelnuts, available on baking aisle
4 (6-ounce) pieces boneless, skinless chicken breasts
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup whole milk
1/2 cup Gorgonzola
2 tablespoons chopped fresh sage leaves, plus extra for garnish – substitute
1 teaspoon dried sage and stir into sauce, if fresh is not available

Preheat oven to 325 degrees F.
Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.

[bea_mama]

Great ideas everyone! All of those recipes look yummy - I'm going to print them out and take them home to my personal chef (i.e. DH).

I think we might try that sage pesto tonight - we just bought pine nuts yesterday. I'll let you know if it's good!

[cpbride8203]

I make this all of the time...is quick, easy, and can subsitute chicken, veal, pork...is very yummy.

Turkey Scallopini
Source: Nestle® Buitoni®

4 Servings

This is a straight forward delicious recipe. Quick and easy to make.


RECIPE INGREDIENTS


1 pound turkey breast, cutlets or slices

3 tablespoons all-purpose flour

1 salt and ground black pepper to taste

1 tablespoon olive oil, divided

1/4 cup chicken broth

1/4 cup dry white wine

1 tablespoon butter or margarine

1 clove large garlic, finely chopped

2 teaspoons finely chopped fresh sage or 1/2 teaspoon dried crushed sage




RECIPE METHOD


Coat cutlets with flour; sprinkle with salt and pepper.


Heat 1 1/2 teaspoons olive oil in large, nonstick skillet over medium-high heat. Add half of cutlets; cook on each side for 1 to 2 minutes or until no longer pink in center. Remove from skillet; keep warm. Repeat with remaining olive oil and cutlets.


Add wine, butter, garlic, sage and chicken broth to skillet. Bring to a boil; cook for 1 to 2 minutes. Add cutlets to skillet; reduce heat to low. Cook, stirring and turning cutlets over to coat, for 1 to 2 minutes.


Recipe reprinted by permission of Nestle® Buitoni®. All rights reserved.

[njlorelei]

I made these over the weekend and they are delicious.

Blueberry-Sage Muffins (The Herbal Palate Cookbook)

Very crumbly but with an incredible flavor, these muffins have a tendency to stick - use paper muffin cups or a nonstick pan with nonstick cooking spray.

2 cups blueberries
2 tbsp minced fresh sage leaves
1/2 cup sugar
Minced zest of 1 lemon (2 to 3 tsp)
1 1/2 cups unbleached or all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/2 cup plain nonfat yogurt or nonfat sour cream - I used yogurt
1/4 cup milk
2 tbsp canola oil
1 tbsp lemon juice
1 tbsp sugar
1/2 tsp ground cinnamon

In a large bowl, combine the blueberries, sage, sugar and lemon zest. Let sit for 30 minutes. Heat oven to 375 F. Line 12 standard size muffin cups with paper liners. Sift flour, baking powder, baking soda, and salt into a large bowl. To the blueberry mixture, add the egg and yogurt or sour cream, milk, oil and lemon juice. Pour the blueberry mixture into the flour mixture, stirring just until the dry ingredients are moistened. Do not over mix. Fill each muffin cup to within 1/2 inch of the top. Combine sugar and cinnamon for the topping and sprinkle some on each muffin. Bake for 25 minutes, or until muffin tops spring back when lightly touched. Remove from muffin pan and cool on a wire rack.

[mgrace]

Here is one using sage--easy and tasty. Apricot Glazed Chicken with Dried Plums and Sage (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30351,00.html).

[tlew12778]

Here's a recipe I made for Thanksgiving last year:
Herb Roasted Turkey Breast (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29088,00.html)
that has a sage spread... you can use the same spread for other meats as well.

[Sposa06]

Ravioli with butter and sage sauce - really simple. Just brown a little butter, add some sage, then toss with ravioli (spinach and ricotta filling is best with this, in my opinion). Sorry I don't have more details for you - it really is that easy. When the butter begins to brown, throw in some sage, let it simmer a bit, then just add it to your pasta!

[tinkerbelljenny]

HERBED ROAST CHICKEN

1 whole chicken, about 31/2 pounds
1/2 large lemon, thinly sliced
2 cloves garlic, thinly sliced
6 fresh sage leaves
8 sprigs of various fresh herbs such as thyme, oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Bake at 450 for 50 minutes
Separate skin from breasts of chicken. Under skin, slide 2 lemon slices. a few slices of garlic, 2 sage leaves and a few sprigs of fresh herbs. Place remaining lemon and herbs in cavity. Season outside and cavity of chicken with salt and pepper.

[vwinkel]

I often bake or grill chicken breasts with my fresh herbs as a rub. I cut my herbs - rosemary, oregano, sage, thyme. Sorry i don't use exact measurements, just enough to fill a small bowl. I then chop them and combine with about 1/2 tablespoon each of salt and ground pepper. Then I rub a little olive oil on the chicken breast and rub on the herb mixture. I grill or bake in the oven.

The general ratio to substitute fresh herbs for dried is 3 to 1. That is, use 3 times as much fresh herbs as dried herbs that recipes might call for.
Here is a link for information about cooking with fresh herbs - LINK (http://www.freshherbs.com/hints_and_tips/hints_and_tips_home/hints_and_tips.html). Here are FRESH SAGE RECIPES AND IDEAS (http://www.freshherbs.com/hints_and_tips/sage/sage.html)

I have one similar to tinkerbelljenny. I substitute dried for fresh herbs when I can.

HERBED TURKEY BREAST
1 bone-in turkey breast (8-1/2 pounds)
3 tablespoons lemon juice, divided
2 tablespoons olive or canola oil, divided
2 garlic cloves, minced
1 1/4 teaspoons salt
1 teaspoon grated lemon peel
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon rubbed sage

Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. Combine remaining lemon juice and oil; set aside. Place turkey on a rack in a shallow roasting pan.

Bake, uncovered, at 350 degrees for 2-1/2 to 3 hours or until a meat thermometer reads 170 degrees, basting every 15-20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.

[Lizard]

My rosemary's getting big too... I've been thinking of making some infused oil with it.

[PG-rated]

The New York Times Magazine last week recommended frying whole sage leaves as an appetizer - lightly dust with flour, then fry in vegetable oil until crisp.

[laura]

Oh good, our sage and rosemary are both also out of control, so I'd been thinking about posting a similar thread.

For rosemary, the biggest thing I use it for is a "stuffing" / bread-y topping for rack of lamb. I don't have the recipe right off hand, but it's good and the rosemary is the "secret ingredient". I will try to post back w/ it from home.

I don't have any recipes w/ sage - it was an impulse buy at the nursery. :rolleyes:

[villanelle75]

I don't have time to read the other replies, but an easy, fun thing for Rosemary is to break off hte stronger, thicker "branches" with leaves still attached, and use them as skewers for potatos, and zuchini on teh BBQ. They give a great flavor to veggies!

[sinderstorm]

1/4 cup olive oil
6 cloves garlic, minced
1 1/2 TBS chopped fresh rosemary
1 1/2 TBS chopped fresh thyme
1 1/2 tsp red wine vinegar
1 1/2 tsp dried oregano
1 tsp ground coriander
2 lbs boneless skinless chicken breasts or thighs

Combine all spices, oil, and vinegar into a gallon size ziplock bag. throw chicken into the bag and smoosh (technical, I know) around to distribute the marinade through the chicken. refrigerate for at least 2 hours to marinate (I usually go overnight). Either grill until done or bake at 350 degrees for 20-25 minutes. serve hot.

[vwinkel]

bump!

[ChicagoKate]

I too have a lot of sage and rosemary these days. This is a great and easy recipe:
CHICKEN COSTA DEL SOL (http://www.epicurious.com/recipes/recipe_views/views/101047)


2 large skinless boneless chicken breast halves.
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
1 1/2 cups thinly slice bell peppers
3 large garlic cloves, chopped
1/3 cup pitted halved brine-cured black olives (such as Kalamata)
4 teaspoons balsamic vinegar

Sprinkle chicken with 1 1/2 tablespoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 tablespoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.

Transfer chicken to plates. Spoon pepper mixture over and serve.

Serves 2; can be doubled.
Bon Appétit
30-Minute Main Courses
August 1996

[Rosebud]

Some recipes that I've posted elsewhere that call for sage or rosemary:

Cranberry & Herb Turkey Burgers

1/4 cup plus 2 tablespoons whole-wheat couscous
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup dried cranberries, finely chopped
1 pound 93%-lean ground turkey

1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.

2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.

3. To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165°F.)

To grill: Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.


Chicken with Pears and Marsala

Fresh pears and a wine sauce spiked with sage transform basic chicken breasts into an elegant main course.

Prep: 10 min
Cook: 15 min
Makes: 4 servings

Ingredients:
1 tsp. vegetable oil
4 small boneless, skinless chicken breast halves (1 pound)
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Bosc or Anjou pears, each peeled, cored and quartered
3/4 cup chicken broth
1/2 cup dry Marsala wine*
1 Tbsp. cornstarch
2 tsp. chopped fresh sage leaves

Directions:
1. In nonstick 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook, turning once, until chicken loses its pink color throughout, 10 to 12 minutes. Transfer to plate; keep warm.
2. To the skillet, add pears and cook until browned on all sides, 3 to 5 minutes. Meanwhile, in cup, whisk broth, wine, cornstarch and sage until blended.
3. Carefully add broth mixture to skillet; boil 1 minute to thicken slightly. Return chicken with any juices to skillet; heat through. Remove chicken and pears and serve.

Per serving:
Calories: 195. Protein: 27gr. Carbs: 12gr. Total fat: 3gr. (1 gr. saturated). Cholesterol: 66mg. Sodium: 410mg.

*For an alcohol-free option, you can try substituting watered-down cranberry juice or red grape juice for the Marsala. If you can't find Marsala wine, any dry red wine will do. You can also use sweet vermouth as a substitute.


Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions

Any combination of fresh herbs can be used in the marinade, including basil, parsley, or thyme.

1/2 cup dry vermouth or dry white wine
1 tablespoon chopped chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 (1/2-inch-thick) slices red onion
4 (6-ounce) skinned chicken breast halves
4 ears corn with husks (about 2 1/4 pounds)
Cooking spray

Combine first 10 ingredients in a small bowl; stir well. Arrange onion slices in a single layer in a shallow dish. Add chicken breast halves; pour herb mixture over onion and chicken. Cover and marinate in refrigerator 1 hour.
Pull husks back from corn (do not remove). Remove silks. Pull husks back over corn, and tie top with heavy string; set aside.

Prepare grill. Remove onion slices and chicken from dish, reserving marinade. Place chicken breast halves, bone sides up, on grill rack coated with cooking spray; grill 50 minutes or until chicken is done, turning and basting with reserved marinade every 10 minutes. Moisten corn with water; grill 10 minutes or until tender, turning corn after 5 minutes. Grill onion slices 6 minutes or until tender, turning and basting with reserved marinade after 3 minutes.

Yield: 4 servings (serving size: 1 chicken breast half, 1 ear of corn, and 2 onion slices)



Steaks with Port-Rosemary Sauce

Sauce:
1 Tbsp butter
1/2 cup minced shallots
1 cup dry red wine
3/4 cup ruby port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 tsp. dried

Steaks:
1 Tbsp. olive oil
4 1-inch thick beef tenderloin steaks (about 6-8 oz. each)
3 Tbsp. chilled butter
1 Tbsp. fresh rosemary or 1/4 tsp. dried

For sauce: Melt butter in large saucepan over med-high heat. Add shallots and saute until tender, about 3 minutes. Stir in wine and port. Boil 5 minutes. Add broth and rosemary and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. This can be prepared one day ahead-- cover and refrigerate.

For steaks: Heat oil in large, heavy skillet over medium heat. Season steaks with salt and pepper. Add the steaks to the skillet and cook to desired doneness, about 4 minutes each side for medium rare. Transfer steaks to a platter. Cover. Add the sauce to the skillet and bring to a boil. Remove from heat. Gradually add the butter and stir in the rosemary. Season with salt and pepper. Spoon the sauce over the steaks and serve. Garnish with fresh rosemary if you like.

[Rosebud]

Forgot one of my favorites:

Rosemary Red Potatoes

6 red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

[Photobug]

I make a rub for chicken with sage, thyme, basil, salt, pepper and garlic. Just melt a little butter and brush it on the chicken, crush 1 or 2 cloves of garlic and rub over chicken, then mix up a tablespoon or so each of the sage,thyme and basil and sprinkle a little salt & pepper into the mixture and rub on the bird and bake (or put in the crock pot) It gives a nice subtle flavor, very yummy.

Also, traditionally, sage can be used as a pest repellent, and also as a beauty aid - in bathwater to soothe the skin and as a hair rinse to enhance dark hair.

[jenjunum]

One of my all-time favorite sides is a baked potato recipe similar to what Rosebud03 posted. I usually make mine with olive oil rather than veggie oil and usually all oil (though it can be made with all butter too and that's yummy). I also make it with russet potatoes and cut them into "fries"- cut in hald lengthwise and then keep cutting those lengthwise however thin or thick you want them. It's really, really good.

I always thing of sage going well with poultry.

[vwinkel]

Here is a recipe I have been wanting to try. It's from Under the Tuscan Sun book.

Fried Sage
20-30 sprigs of Sage
Peanut Oil

Batter:
2 eggs
1/4 tsp salt
1/4 tsp pepper
1 Cup water
1 1/4 Cup Flour

Wash sprigs of sage and dry with paper towels. Let completely dry. Heat 2 inches of peanut oil until very hot (but not smoking). Dip sprigs into batter. Fry for 2 minutes. Remove and drain on paper towels. Serve as garnish with meat such as lamb, chicken, and other poultry.

[lauren f s]

Does anyone have some really good recipes that include rosemary?

I bought a tiny plant in March and planted it outside. We had a good 4 weeks of rain every day and now lots of sunshine and the plant has more than tripled! I've already put some with roasted potatoes, which was delicious. This weekend I'm going to make rosemary & olive foccacia. Any other suggestions?

Thanks!!

[Amuse Bouche]

When I roast a chicken, I like to tuck some sprigs of fresh rosemary under the skin.

[yby1]

I love this recipe and have been making these chops for years.

BAKED PORK CHOPS WITH PARMESAN-SAGE CRUST (http://www.epicurious.com/recipes/recipe_views/views/104711)

1 1/2 cups fresh breadcrumbs made from crustless French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Makes 4 servings.

Bon Appétit
February 2001

I have to add that using freshly grated Parmiggiano Reggiano cheese is key to make these chops SPECTACULAR. Splurge for the good stuff.