Recipes with Herbs from your garden (Sage)

I grow my herbs in pots outside of  my back door, by my kitchen.DSCN0345


Although there are about 100 species of sage commercially available in the united States, the one that makes it into the kitchen is probably Salvia Officinalis, a shrubby plant native to the Mediterranean. Growing to almost 2 feet high, it has gray-green leaves. Whereas Sage in not used in French cooking much except in Province, Italy seems to use it more, especially in sauces with pancetta or prosciutto.

England may have embraced sage most of all, as in sage Derby cheese. Sage is an aquired taste, but both cultures know about stuffing. We celebrate our Thanksgiving holiday with sage stuffing filled turkey, the Brits celebrate Christmas with a goose filled with sage stuffing.

Polenta with Bacon and Sage

4 to 6 servings

  • 1 cup coarsely chopped bacon (about 7 slices)
  • 1 T. chopped fresh sage
  • 1 10 oz. pkg. frozen corn, thawed
  • 5 1/2 cups water or chicken stock
  • 1 cup polenta ( cornmeal, fine or coarse)
  • 1/2 cup whipping cream
  • 1/2 cup freshly grated Parmesan cheese

Cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towel to drain. Pour off all but 1 1/2 t. fat. Add sage and saute 1 min. Add the water or broth and increase heat heat to medium-high and bring to a boil. Gradually whisk in cornmeal. Reduce heat to low and cook until it begins to thicken, stirring frequently  for about 20 minutes. Stir in cream, cheese and bacon. Season with salt and pepper.

Serve immediately.

Potato Gratin with Sage and Onions

8 servings

  • 1 T. unsalted butter
  • 2 red onions, chopped
  • 5 garlic cloves, minced
  • 3 T. chopped fresh sage
  • 2 pounds Yukon Gold potatoes, thinly sliced (about 7 cups)
  • 1 1/2 c. water
  • 1 1/2 c. whipping cream
  • 1 t. salt
  • 1/2 t. pepper

Preheat oven to 400F. Melt butter in large ovenproof skillet over med. high heat.  Add onions, garlic and 2 T. sage and saute for 5 minutes. Add potatoes and 1 1/2 c. water and bring to a boil. Boil until water is completely absorbed, about 8 minutes. Add cream, salt and pepper and bring to a boil. Transfer skillet to oven and bake until potatoes are tender and top is golden brown, about 40 minutes. Sprinkle with remaining 1 T. sage. Serve immediately

Fried Sage   (garnish)

  • sage leaves
  • 2 T. butter
  • 1 T. brown sugar

Melt butter in skillet and brown sugar and cook over medium-high heat until bubbly. Add sage and cook until crisp. Can be used as a garnish with chicken and fish. Deliciously sweet and savory.

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