FRIED SAGE LEAVES
an unexpected treat. i first discovered these at a favorite restaurant in seattle, marco's supper club. this dish is a lot of fun and a big surprise for guests.
Provided by Malarkey Test
Categories Summer
Time 6m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- place the vegetable oil in a skillet and heat over medium heat.
- combine the mayo, olive oil, garlic and lemon juice into a dipping sauce. season with salt as necessary.
- lightly dust the sage leaves with flour, shaking off any excess. drop into the hot oil and cook until crispy and bright green, ~30 seconds. remove with a slotted spoon and drain on paper towels.
- serve with the dipping sauce. you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.
Nutrition Facts : Calories 549.8, Fat 61.3, SaturatedFat 8, Sodium 1, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.3
PORK LOIN WITH LEMON AND FRIED SAGE LEAVES
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the pork loins in a shallow, nonreactive dish and pour on enough cider to cover them. Add the rosemary leaves, thyme, cinnamon stick, bay leaves and salt. Mix well and cover with plastic wrap. Refrigerate for 24 hours, turning the loins two or three times.
- Remove the pork loins from the cider brine and pat them dry with paper towels. Season them with salt and pepper and brown them on all sides on a preheated grill or in a heavy cast-iron pan or casserole on top of the stove.
- Heat the olive oil and sauté the onions and garlic in a heavy casserole big enough to hold the loins (if you browned the pork on top of the stove, you can use the same casserole. It must have a tight-fitting lid). Add the rosemary and white wine and bring to a boil, scraping up the cooking juices. Add the loins and lemon slices, cover and roast for about 20 minutes, turning frequently. If the liquid evaporates too quickly, add a little water. The pork is done when it reaches an internal temperature of 155 degrees. Remove the casserole from the oven and allow the pork to cool in the cooking juices.
- Meanwhile, fry the sage leaves a few at a time in the vegetable oil. Drain them on paper towels and sprinkle them with sea salt.
- Remove the pork loins from the cooking juices and cut them in thin slices. If necessary, boil down the cooking juices so they coat the back of a spoon, like a glaze. Arrange the pork on a serving platter and trickle the cooking juices in a line down the center of the slices. Garnish with the lemon slices. Cover the dish with plastic wrap and keep it in a cool place (not the refrigerator) if you are eating it within a few hours. Just before serving, season with salt and pepper to taste and sprinkle with the sage leaves.
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 11 grams, TransFat 0 grams
FRIED SAGE LEAVES
Steps:
- In a medium skillet, heat 1/4 inch oil over medium-high heat until hot enough to toast a bread crumb in 30 seconds. Toss sage in flour, shake vigorously to remove as much flour as possible and fry, 30 seconds per side. Drain on paper towels, sprinkle with salt and pepper and serve with cocktails.
FRIED SAGE LEAVES
Categories Fry Quick & Easy Condiment Sage Gourmet
Yield Makes 32 leaves (garnish)
Number Of Ingredients 3
Steps:
- Heat oil in a 1- to 1 1/2-quart heavy saucepan until it registers 365°F on thermometer. Fry sage in 5 or 6 batches, stirring, 5 seconds (leaves will crisp as they cool). Transfer with a slotted spoon to paper towels to drain and season with salt.
FRIED SAGE LEAVES
A quick and easy way to use sage. Great as an appetizer or as a garnish to your favorite pasta or meat dish. This is the basic, no coating recipe and see my Fried Sage Leaves II for leaves with a light coating. You can use any kind of sage, but some people prefer the smaller varieties. Berggarten sage, which produces large leaves with a felty texture, can feel a bit fuzzy on the tongue. I listed the amount of sage leaves as one cup, but use 1 leaf or 40, whatever you need! Enjoy!
Provided by Mrs Goodall
Categories Vegetable
Time 15m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oil in a small saucepan or skillet over medium-high heat.
- When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
- **The fried sage will keep for up to 2 days in a tightly closed container at room temperature.
Nutrition Facts : Calories 95.5, Fat 10.8, SaturatedFat 1.5, Sodium 15.7
FRIED SAGE LEAVES
Steps:
- Heat 1 inch of oil in a 4-quart heavy saucepan until it registers 365°F on a deep-fat thermometer. Fry sage in batches, stirring, 3 to 5 seconds. Transfer with a slotted spoon to paper towels to drain, then season with salt.
FRIED SAGE LEAVES
Steps:
- In a heavy saucepan heat 1 inch oil to 365°F. on a deep-fat thermometer. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transferring with a slotted spoon to paper towels to drain. Immediately sprinkle sage leaves with coarse salt.
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