Fried Sage Garnish Food

FRIED SAGE LEAVES

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.

FRIED SAGE GARNISH

Steps:

• Heat the oil in a small saucepan 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. *.

FRIED SAGE LEAVES

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.

BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES

Steps:

• Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

LOCO MOCO WITH WHITE SAUSAGE AND SAGE GRAVY

Steps:

• Cook sausage and crumble finely.
• Cook several cups jasmine rice.
• Cook Morning star breakfast patties and set aside.
• In a large sauce pan over medium heat melt butter and add onion. cook 2-3 minutes until transluscent.
• add sage stirring frequently. Do not brown.
• Quickly stir in flour.
• Add sausage, half and half, heavy cream and bring sauce to a boil.
• Lower the heat and simmer until the liquid is slightly thickened (10 min).
• Add cayenne pepper, salt, black pepper, lemon juice, tabasco sauce and worcestershire sauce to taste.
• Puree with immersion blender (if you like smoother consistency).
• put rice in bowl and place Morning star breakfast patty on top cover with gravy and eggs (scrambled, fried, etc).
• Fried Sage Garnish:.
• vegetable oil (enough to float leaves).
• 6 - 8 whole sage leaves.
• salt to taste.
• heat pan to 325 F on medium heat.
• carefully drop each leaf into hot oil.
• turn once after 30 seconds.
• cook additional 15 - 20 seconds.
• place on paper towel and season with salt.

ROASTED SWEET-POTATO ROUNDS WITH GARLIC OIL AND FRIED SAGE

Steps:

• Roast sweet potatoes:
• Preheat oven 450°F with rack in upper third.
• Purée garlic with oil and 3/4 teaspoon salt in a blender until smooth. Toss sweet potatoes with garlic oil in a large bowl, then spread in 1 layer in a 15-by 10-inch shallow baking pan.
• Bake until golden in patches and cooked through, 20 to 30 minutes.
• To fry sage leaves:
• Heat oil in a small heavy skillet over medium-high heat until it shimmers, then fry sage leaves in 2 batches, stirring, until crisp, 30 seconds to 1 minute per batch. Transfer with a slotted spoon to paper towels to drain.
• Serve sweet potatoes with sage leaves scattered on top.

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.