Today’s post is by author Kristel Wiesner; her goal is to share tips for saving money on healthy food without sacrificing nutrition. Kristel believes improving your diet is a journey, and every step taken to replace processed food with whole food is one step closer to better health.
Brown Butter Sage, A Gourmet Touch
I’ve watched my sage plant develop into a small bush and considered removing it several times. It takes up sunny real estate, which is usually reserved for more useful plants. The sage’s pretty blooms have been it’s only saving grace.
Although I’ve used the leaves occasionally for cooking, how much sage does one really use? It’s not like parsley or basil which I use on a daily basis.
Those were my thoughts until Denise, my neighbor and herb enthusiast, rocked my world with Brown Butter Sage.
Brown Butter Sage is basically sage leaves fried in butter until crisp.
Brown Butter Sage reminds me of caramelized onions in that it can take a dish from run-of-the-mill to gourmet.
You can use brown butter sage on pretty much any dish. I’ve used it on eggs, roasted chicken, baked potatoes, squash, pasta, casseroles and salads.
I’ve never use it in a dessert, but you know what…I think it could be a lovely compliment to some fruit desserts.
During the growing season I use fresh leaves for making Brown Butter Sage, but you can also use dried or frozen sage leaves.
Freezing sage is a simple matter of picking the leaves, shaking off any insects and plopping the leaves into a freezer container. My freezer is full.
Sage is easy to dry. So, drying is my preferred preservation method.
Sage leaves propped on a basket to dry.
The photo shows the no-fuss method I used to dry my sage this year. It took about 2 weeks to dry. Covering it with cheesecloth to keep it dust free crossed my mind, but I never got around to it.
Last year I tied the sage in bunches and hung it, with a paper bag surrounding it to keep the dust off. That worked great but it was more work. Learning and Yearning has information on drying herbs without a dehydrator.
The sage leaves turn dark when heated in butter.
Making Rubbed Sage
Rubbing dried sage between my fingers.
Recipes often call for rubbed sage. Rubbed sage is made by doing exactly what the name implies, rubbing dried sage between your thumb and forefinger.
Ingredients
- A small handful fresh sage leaves
- 2 tablespoons butter
Instructions
- Melt butter in a fry pan.
- Add sage leaves and stir them to coat with the butter.
- Cook over medium low heat until they are crisp, about 5 minutes.
- Stir frequently.
- The leaves will get very dark; this is normal.
- Salt to taste, and enjoy.
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Kenya G. Johnson says
Cool, I have someone to forward this too. I am sure Sage is one of the herbs she has.
Jenn @ I Am Not Superwoman says
Thanks for sharing this. I would have never thought to eat Sage like that. Glad you stopped by TALU!
akl says
I’m always looking for new dishes to try, and new additions to make my favorites a little more interesting! Thanks for linking to TALU!
Chris at Hye Thyme Cafe says
One of my favorite dinners is a recipe of Giada DeLaurentis’s that my sister modified. It’s a squash (or pumpkin) ravioli with sage, a browned butter sauce and crispy pancetta. I’ve had that on my mind for the past few days, and I think reading this post has now pushed me to putting it on my menu for this week. I haven’t actually made it myself yet, but it’s an awesome combination. Just wish I had better luck growing things so keep my own sage. 🙁 [#TALU]
susanv says
Oh, my. That sounds fantastic!
Monica says
This is such a great idea! We also have a sage bush. I always love seeing the flowers in the spring! It is difficult to use sage though, as like you mention, it’s not something used in recipes often. I will be giving this a try though! Thanks for sharing.
Lisa @ Two Bears Farm says
Sounds wonderful!
kristy @ Gastronomical Sovereignty says
butter’d crispy sage is something i use, as you say, to fancy pants up any dish. but what is rubbed sage??
thank you for sharing with the Wednesday Fresh Foods Link Up! I looks forward to seeing you again this week with more wonderful seasonal & fresh/real food posts. xo, kristy.
susanv says
Hi Kristy, rubbed sage is just dried sage that is rubbed between your fingers to crumble it.
April @ The 21st Century Housewife says
I found this post so interesting – what lovely ways to prepare and use sage!
susanv says
Sage is so delicious, isn’t it?
Jacqueline @ Deeprootsathome.com says
Susan V,
I love to come a browse your interesting posts. As a gardener, I am always wanting to learn more and I will be making this brown butter sage when my sage leafs out this spring! Thanks for linking and sharing at DRAH!!
Kathy Shea Mormino, The Chicken Chick says
I have an enormous patch of sage outside my kitchen window that I can practically hear calling for the butter! YUM!
New follower here by way of the Homestead Barn Hop and I would like to invite you to join me at the Clever Chicks Blog Hop this week if you can make it! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-7-country-craft.html
I hope to see you there!
Cheers!
Kathy Shea Mormino
The Chicken Chick
Cindy says
I’m wondering if cenizo falls into the category of edible sage? Here in central texas, it grows prolifically, often wild, but we planted it intentionally, and ours is HUGE. I’d love to try brown butter sage but am a bit unsure if cenizo is a type of sage that could be used here. THANK YOU for this post!!
susanv says
Hi Cindy, I have never heard of cenizo. After reading about it, I see that it would never grow in our cold, humid climate except as an annual. So, I don’t know if this is edible or not. I did see one article that mentioned people using it for tea. I would ask around in your area to see if it is edible.
Thomas Morley says
This is what I had copied and am pasting from Wiki: Leucophyllum frutescens is an evergreen shrub in the figwort family, Scrophulariaceae, native to the state of Texas in the southwestern United States and the states of Coahuila, Nuevo León, and Tamaulipas in northern Mexico. Although commonly known as Texas sage, it is NOT a true sage and is distinct from the genus Salvia. The species is also called Texas Ranger, Texas rain sage, cenizo, Texas silverleaf, Texas barometerbush, ash-bush, wild lilac, purple sage, senisa, cenicilla, palo cenizo, or hierba del cenizo.
The solitary axillary flowers are bell- or funnel-shaped, with five lobes and two lips. This species is found in rocky, calcareous soils.[2]
John Green says
Another way to dry herbs is the brown lunch sack method. Pick your herbs, dust off any dirt and/or insects and put them in a brown paper lunch sack labeled with the herb name. Fold over the top twice to seal it. Place in a ventilated area out of direct sunlight. Shake the bag every two to three days to stir the herbs. They should be dry in about a week to ten days. I have used this method for two years as it is extremely easy to do.
For more tips like this see my book on Amazon 7 Secrets Grow Delicious Herbs Indoors.
http://www.amazon.com/dp/B006VDN7D2
Varty says
What a wonderful site. I always dried the sage in brown paper bags, but lately (last week) I dried them in the oven. I washed a bunch of sage leaves (about 4 times), and spread them on a dry towel for an hour. spread them on a baking sheet and placed them in my oven at 180 degrees F. for about 4 hours. They dried out nicely, but I kept them in the oven overnight without any heat. I use them as tea, but after reading this article, I have big plans for them. Thank you very much.
John Green says
The Brown Butter Sage looks superb. I will have to try it on some chicken or in an omelet. Sage is so healthy for you.
Barbara Siwy says
I love using browned butter sage. Typically, I use it in pasta. But it might be good to think about autumn dishes using pork or turkey. Think Thanksgiving-type meats and side dishes. Even if it’s not Thanksgiving!
Susan Vinskofski says
I like the way you think!!!