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Sage recipes - Enjoy healthily with the ultimate autumn herb
Sage's fragrant, woody aroma makes it the perfect herb for fall cooking. Here are a few great recipes from our article collection. We found even more great recipes with sage and medicinal herbs in the book “(link removed)”. It's worth taking a look. Sage – Roasted Chicken Perfect for a holiday crowd, fragrant and earthy sage adds a lovely touch to this traditional fried chicken recipe. The quantity is tailored to 4 people. Ingredients 900 g bone-in, skin-on chicken thighs or thighs 1 tablespoon kosher or sea salt 2 tablespoons ground sage 1 teaspoon garlic powder 1 teaspoon brown sugar 1 teaspoon freshly cracked...
Sage recipes - Enjoy healthily with the ultimate autumn herb
Sage's fragrant, woody aroma makes it the perfect herb for fall cooking. Here are a few great recipes from our article collection.
We found even more great recipes with sage and medicinal herbs in the book “(link removed)”. It's worth taking a look.
Sage – Fried Chicken
Perfect for a holiday crowd, fragrant and earthy sage adds a lovely touch to this traditional fried chicken recipe.
The quantity is tailored to 4 people.
Ingredients
- 900 g Hähnchenkeulen oder Oberschenkel mit Knochen und Haut
- 1 Esslöffel koscher oder Meersalz
- 2 Esslöffel gemahlener Salbei
- 1 Teelöffel Knoblauchpulver
- 1 Teelöffel brauner Zucker
- 1 Teelöffel frisch geknackter schwarzer Pfeffer oder nach Geschmack
- 2 große Eier
- 1 Tasse Allzweckmehl
- Pflanzenöl zum Braten
Preparation:
Step 1:Rinse the chicken and pat dry.Set aside.
Step 2:Whisk together salt, ground sage, garlic powder, brown sugar, and black pepper.Rub the chicken with the spice mixture.
Step 3:In a large bowl, beat the eggs and set aside.In another large bowl, whisk together the flour and excess spices.
Step 4:Brush each piece of chicken with egg and then sprinkle with flour.Shake off excess and set aside.
Step 5:Heat some oil in a large pan.
Step 6:Place the chicken in the hot oil and fry until crispy and cooked through on both sides, 10 to 15 minutes on each side.
Roasted Butternut Squash and Sage Pierogi
Perfectly nutty and sweet roasted butternut squash makes a great pierogi filling. The added scent of sage pairs perfectly with the butternut squash.
The quantity is tailored to 4 people.
Ingredients
Pierogi dough:
- 2 Tassen Mehl
- 3/4 Tasse saure Sahne
- 1 großes Ei
- 1/4 Tasse natives Olivenöl extra
- 1/2 Teelöffel koscher oder Meersalz
Filling:
- 1 mittlerer Butternusskürbis (ungefähr 1360 g)
- Natives Olivenöl extra zum Bürsten
- 5 Salbeiblätter, gehackt
- Koscher oder Meersalz nach Geschmack
- Frischer gerissener schwarzer Pfeffer nach Geschmack
- 2 Esslöffel ungesalzene Butter
Preparation:
Step 1: Preheat the oven to 400°. Halve the butternut squash and scoop out the seeds. Brush both halves with olive oil and place cut side down on a baking pan. Bake for 40 minutes until soft.Set aside to cool.
Step 2: Make the pierogi dough: Mix the flour, sour cream, egg, olive oil and salt in a bowl until the ingredients come together. Place the dough on a lightly floured surface and knead for a few minutes or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Step 3: Scoop out the butternut squash flesh and mash it. Stir in sage leaves and season with salt and pepper.
Step 4: On a lightly floured surface, roll the dough out to about 3mm thick.Using a 7cm round cutter, cut out 12-15 rounds.Lightly brush the edges of each round with water, then place 1 tablespoon filling on one side of the rounds. Fold the dough over, making crescent shapes and pressing out the air. Press and crimp the edges to seal the pierogi.
Step 5: Bring a large pot of salted water to the boil. Cook the pierogi for 3-5 minutes or until tender. Drain.
Step 6: Heat the butter in a large skillet over medium-high heat. Add the pierogi to the pan with the butter and fry each side for about 1 minute or until golden brown.
Grilled fontina, mushroom and sage sandwiches
The grilled cheese sandwich grows in our refined version, which starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.
The quantity is tailored to 4 people.
Ingredients
- 3 Esslöffel Butter, 2 geschmolzen
- 226 g Pilze, in dünne Scheiben geschnitten
- 1/4 Teelöffel Salz
- 1/8 Teelöffel frisch gemahlener schwarzer Pfeffer
- 4 Teelöffel gehackter frischer Salbei oder 1 1/4 Teelöffel getrockneter Salbei
- 8 Scheiben von einem großen runden Laib Landbrot oder anderem Brot
- 226 g Fontina Käse, gerieben (ca. 2 Tassen)
Preparation:
Step 1: In a large nonstick skillet, heat 1 tablespoon butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. If using, stir in the fresh sage. Place the mushrooms in a bowl and wipe out the pan.
Step 2:Using a pastry brush, brush one side of 4 slices of bread with half of the melted butter. Place them on a work surface, buttered side down. Top the bread with the cheese and then the mushrooms. Top with remaining 4 slices of bread; Brush the tops with the remaining melted butter.
Step 3: Heat the pan over moderately low heat. Add the sandwiches and cook, turning once, until golden brown, about 2 minutes per side.
Pumpkin soup with sage and ham
Sage and pumpkin are a perfect pair. Add pieces of apple and ham and you have the makings of a delicious fall soup. We're using canned pumpkin here in the name of speed, but it actually tastes as good as fresh when simmered with vegetables and herbs. If the soup becomes too thick, simply stir in some additional broth or water.
The quantity is tailored to 4 people.
Ingredients
- 3 Esslöffel Butter
- 1 Zwiebel, gehackt
- 1 Karotte, gehackt
- 1 Rippensellerie, gehackt
- 1/2 Apfel, geschält, entkernt und in 1,2 cm Würfel geschnitten
- 2 Tassen Kürbispüree in Dosen (aus einer 800 g – Dose)
- 1/3 Tasse trockener Weißwein
- 1 Esslöffel getrockneter Salbei
- 1 Lorbeerblatt
- 3 1/2 Tassen Wasser
- 2 1/2 Tassen natriumarme Hühnerbrühe in Dosen oder hausgemachte Brühe
- 1 1/2 Teelöffel Salz
- 1/4 Teelöffel frisch gemahlener schwarzer Pfeffer
- 680 g Schinken, in 6 mm Würfel geschnitten
Preparation:
Step 1:In a large pot, melt the butter over moderate heat. Add the onion, carrot, celery, and apple and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
Step 2:Stir in pumpkin puree, wine, sage and bay leaf. Add water, broth, salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Add the ham and simmer, uncovered, until the vegetables are tender, about 5 minutes longer. Remove bay leaf.
Pasta with pancetta, shallots and sage
La matricia , claims Salvatore Denaro, is Tuscan for "belly" or "belly" - pancetta for short, which plays an important role in this pasta sauce. Not to be confused with Pasta all’amatriciana, a tomato-and-pasta guanciale Dish from the Lazio region, Denaro creation which he calls La Matricianina , is completely original, made with lots of shallots and sage. It's wonderful served over spaghetti or, even better, over short, stubby rigatoni.
The quantity is tailored to 6 people.
Ingredients
- 1/4 Tasse natives Olivenöl extra
- 226 g dünn geschnittene Pancetta, in 12 mm – dicke Streifen geschnitten
- 1/3 Tasse trockener Weißwein
- 1 frischer roter Chili, entkernt und in dünne Scheiben geschnitten
- 6 große Schalotten, dünn geschnitten (2 Tassen)
- 1/4 Tasse Salbeiblätter, zerrissen
- 3 Pflaumentomaten – geschält, entkernt und in 6 mm – Streifen geschnitten
- 500 g Rigatoni
- Salz und frisch gemahlener schwarzer Pfeffer
Preparation:
Step 1:Heat 1 tablespoon olive oil in a large skillet. Add the pancetta and cook over moderately low heat until most of the fat is rendered and the pancetta is golden, about 10 minutes. Add the wine and simmer over moderately high heat until evaporated, about 3 minutes. Using a slotted spoon, place the pancetta in a bowl and mix with the chili. Pour off the fat and place the pan back on the stove.
Step 2:Heat the remaining 3 tablespoons of olive oil in the pan. Add the shallots and sage leaves and cook over low heat, stirring occasionally, until the shallots are translucent, about 8 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the pancetta and chili and cook over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.
Step 3:Meanwhile, bring a large pot of salted water to the boil. Add the rigatoni and cook until al dente, reserving 1/2 cup of the pasta cooking water. Drain the rigatoni and return the pasta to the pot. Stir in the shallot-pancetta mixture along with the reserved pasta cooking water. Season with salt and pepper, stir well and serve.
Sea bass with ham and sage
20 minutes is all you need for this buttery, fragrant twist on the classic saltimbocca.
The quantity is tailored to 6 people.
Ingredients
- 4 Stück 170 g Seebarschfilets mit Haut
- Koscheres Salz oder Meersalz
- Pfeffer
- 4 dünne Scheiben Schinken
- 4 große Salbeiblätter
- 1/2 Tasse Allzweckmehl
- 2 Esslöffel natives Olivenöl extra
- 1/4 Tasse trockener Weißwein
- 3 Esslöffel ungesalzene Butter
Preparation:
Step 1:Season the fish with salt and pepper. Place 1 slice of ham and 1 sage leaf on the flesh side of each fillet; Secure with toothpicks.
Step 2:In a medium bowl, stir the flour with 1/4 teaspoon each salt and pepper.
Step 3:Heat the olive oil in a large nonstick skillet. Dredge the fish in the flour mixture and shake off the excess. Place the fish, ham side down, in the pan and cook over moderate heat until golden brown, about 3 minutes. Flip the fish and cook until golden and opaque, 3 to 4 minutes longer. Transfer the fish to plates and remove the toothpicks.
Step 4:Add the wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in butter and season with salt and pepper. Pour the sauce over the fish and serve warm.
We found even more great recipes with sage and medicinal herbs in the book “(link removed)”. It's worth taking a look.