I have been frying sage leaves since I planted it in my herb garden few years ago. In this kitchen there were never any inedible garnishes on the dishes. I cook it often. I am happy to know that sage leaves can be fried in advance and stored. A garnish, in my books, should always be edible and always be a thoughtful and delicious compliment to a dish. From sage in dressing to sage with butternut squash, this herb adds complexity and flavor to many of our favorite fall dishes (especially my favorite fall blended soup recipes!). Complete Idiot’s Guide To Fermenting Foods, Roz (Midwife and Child and Family Health Nurse). They can be made a few days in advance and stored in an airtight container at room temperature. He cared deeply about his food and wanted the people he was feeding to love it as much as he did. A gardener, she writes for California's Flowers by the Sea nursery. Browning typically occurs over medium heat, but if your stove runs hotter or cooler, adjustments may need to be made. Tried this today as soon as I saw the recipe, WOW-FANTASTIC!!! Now it is time to add the sage leaves. This may be accompanied by a slight crackling noise. I love having these sage leaves around! Set aside. They are super yummy in pasta. Prepare a plate with a paper towel or newspaper to have ready to drain fried sage. It is simply seasoned with some freshly ground nutmeg, salt and pepper. One of my friends passed by my huge sage plants and casually commented, “That sage is really nice. Cooks often use sage butter as a finish for savory dishes, such as those featuring cheese-stuffed dinner pastries called perogies and raviolis filled with sweet potato or pumpkin. [2] X Research source https://traditionalcookingschool.com/food-preparation/fried-sage-leaves …are what we eat! In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. I'd never heard of or thought of fried sage leaves before — until this year when I managed to grow almost nothing successfully except sage. How to fry sage leaves. Drop the sage leaves into the hot fat and stay close! Ha! Heat oil in a small skillet over medium-high heat until hot. Coincidence? I had never heard of this or thought about it! The herbal, salty crunch of quickly fried fresh sage leaves is the perfect companion to the ravioli. The leaves should emerge a bright green with no hints of browning. We love working with other Christian families who love good food and want to eat according to God’s design…. Heat fat in a cast iron skillet over medium heat. I’m borrowing a couple of our apy’s for a family party. How to Saute Pears With Butter and Cinnamon, Joy of Cooking: Preserving Your Herb Harvest -- Sage, The Denver Post: Fresh Sage -- What Is It and How to Use It, White on Rice Couple: Roasted Potatoes w/ Fried Sage, Brown Butter –- A Healing Memory, The Bite House: Cheddar Perogies With Sage Butter Sauce, The Herb Gardener: How to Make Sage Butter, British Broadcasting Company: Pumpkin Ravioli with Sage Butter, Edible Dallas & Fort Worth: Roasted Sweet Potato Ravioli with Sage and Hazelnut Brown Butter, The New York Times: Butternut Squash Risotto With Sage. If the leaves are turning brown or cooking too quickly turn the heat down to medium low. As with all dried herbs, store any form of dried sage in a closed container in a cool, dry place away from sunlight. When the solids have browned and the butter begins smelling nutty, you loosen the solids with a spatula and remove the pan from the heat. Required fields are marked *. Transfer with a fork to paper towels and sprinkle generously with coarse salt. Remove fried sage from the skillet and place on the prepared plate. ), Sourdough Apple Cinnamon Rolls With Cream Cheese Frosting, Pumpkin Chili (Stove Top, Instant Pot, Crock Pot), Best Herbs For Women (PMS, menopause, fertility & more! He has, thankfully, stopped doing this and his restaurant is thriving. Do prepare sage correctly. Once you have the proper temperature add 4 or 5 sage leaves at a time and cook the remaining leaves in batches. Once you have the proper temperature add 4 or 5 sage leaves at a time and cook the remaining leaves in batches. Add the whole sage leaves and cook for 20 secs until crisp but still green. Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. Can't remember where I saw it though…. When using fresh sage, Joy of Cooking suggests preparing the sauce in a deep skillet to prevent overflow from the foaming that occurs when the sage is added. Thanks again for the great dinner party for the camera crew. As these crispy leaves are so light and delicious make sure that you make more than the recipe calls for as more than a few will certainly be eaten out of hand. Rubbed sage has a light, velvety texture, whereas ground sage is more of a free-flowing powder. Work in batches until you've fried all your sage. Saveur may receive financial compensation for products purchased through this site. Can't wait to see your next post , Hi Tracy/Amuse: Curious indeed. Our Bible-based cooking program is for Christian families who know they should eat healthier but don’t know where to start… you can still “eat what you want to eat” like cinnamon rolls and cookies, bread and butter, and meat and potatoes… except it’s all healthy by God’s design… without spending hours in the kitchen! ), 6 Essential Oils For Candida (+ Oral Thrush Mouthwash Recipe! Cook for 5 mins each side until golden brown and crisp, then drain on kitchen paper. If Chef happened to catch a glimpse of that on an otherwise clean plate the entire kitchen would get very, very quiet before it got very, very loud with a expletive laced dressing down for the poor person responsible. And God help the cook on the grill station if he/she forgot to clip off the piece of kitchen string that was used to tie the tenderloins during cooking. . Delicate, crunchy fried sage can be crushed and sprinkled on squash or bean soups, served as an accompaniment to burgers, and even eaten whole as a snack. Your email address will not be published. Remove from the oil using tongs and place on the sheets of paper towel. Gord Verheul’s wife. David Rocco has a great recipe for the anchovy and sage sandwich. ), How To Sprout Beans: Lentils, Mung Beans, & Garbanzo Beans (Chickpeas), Sourdough Sandwich Bread {made with einkorn, spelt, & oat}, https://www.youtube.com/watch?v=IOcH27DM1dI, Serve with your turkey dressing or atop giblet gravy. Sage (Salvia officinalis) is a perennial herb native to the Mediterranean region, recognizable by its soft, light gray–green leaves.A member of the mint family, sage has an earthy, sweet-yet-savory flavor that makes it the perfect addition to heavy, robust dishes like sausage, stuffing, cured meats, winter squash recipes, and creamy pasta dishes.