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?
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.
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.
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
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.
"...human beings are not born once and for all on the day their mothers give birth to them, but life obliges them over and over again to give birth to themselves."
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.
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.
Here's a recipe I made for Thanksgiving last year: Herb Roasted Turkey Breast
that has a sage spread... you can use the same spread for other meats as well.
"He who knows he has enough is rich" - Lao Tzu --<--@ Tiffany @-->-- LJ ~ Chart
Recipes with Sage or Rosemary?
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