sage - Articles and Posts from Slashfood

Posts with tag sage

Fresh Herb ID Quiz

Posted Sep 1st 2009 4:20PM by Slashfood Editor
Filed under: Herbs, Quizzes

Know your basil from your borage? Fennel from fenugreek? Mint from marjoram? It's the zestiest quiz ever from Slashfood.

Fresh Herb Identification

This herb's distinctive flavor (and anti-flatulent properties) make it one of the essential ingredients in traditional black beans.

Asafoetida
Fenugreek
Tarragon
Epazote

This herb hails from the mint family and is a natural with lamb and potatoes.

English Thyme
Rosemary
Lavender
Russian Tarragon

This one's a must in a caprese salad, stacked with mozzarella, tomato & olive oil.

Sweet Basil
Greek Oregano
Summer Savory
Sorrel

The dried seeds of this plant are called

The Toronto Star in 60 seconds: From Day of the Dead to Christmas sage

Posted Oct 29th 2008 7:59PM by Monika Bartyzel
Filed under: In Sixty Seconds

Gearing up for Day of the Dead -- home celebrations and Gardiner Museum's Harvest of Memories: Mexican Days of the Dead exhibition.
Corey Mintz runs through the perks of Polish heaven -- Starsky.
Recipes: Butternut Squash Soup, Tomato and Goat Cheese Strata, and Zombie with Tiki Snack Mix
Wines: Cheap, red, and ripe for Halloween.
Annabel Karmel went from the loss of a child and having a picky eater to helper of moms everywhere. She shares recipes for: oatmeal, chicken balls, buzzy bees, and chicken drumsticks.
Finally, hearty sage -- an herb for the winter.

Pyshki, Georgian sage and mint fritters

Posted Sep 17th 2008 7:55PM by Shayna Glick
Filed under: Recipes

A few months ago I became friends with someone from Georgia (the one in Eastern Europe). He got me interested in the cuisine of that nation and I eventually ordered myself a Georgian cookbook, which I now love. I've been amusing myself by trying new dishes and seeing how close I get to what the dish is supposed to be like.

Georgian cuisine is all about fresh everything, with lots of fruits and vegetables and wine. Did you know it's thought that wine grapes originated in Georgia, and that it is probably the birth place of viniculture? This is just one fact that Georgians are proud of, and believe me they are proud of everything Georgian.

A while ago I tried this recipe for sage and mint fritters called pyshki. My friend didn't really know what they were, so I hope it's just a dish from a different region than where he's from (rather than my cookbook being wrong). The fritters were really good. You basically just make a very batter-like yeasted dough, let it ferment for about an hour or so, then drop it by the spoonful into a fryer of some sort. The only problem with the original recipe is that it doesn't call for salt. I ended up sprinkling salt over the fritters as they came out of the oil and they tasted great. Very fresh and summery tasting, we used them almost like bread (because I made them too big)which is a required item at every Georgian meal. I didn't try it with Tkemali, which has become my favorite condiment, but I bet it would be a great combination. The recipe is after the jump.

Continue reading Pyshki, Georgian sage and mint fritters

Grilled Chicken Salad With Sage, Almonds and Cranberries

Posted Jun 26th 2007 10:31AM by Bob Sassone
Filed under: Poultry, Recipes, On the Blogs

My brother was the cook in one of the restaurants I worked in several years ago, and he made a really great chicken salad that had grapes in it. I have to remember to get the recipe from him one of these days.

In the meantime, the Kitchen Monkey has a recipe I have to try, for Grilled Chicken Salad with Sage, Almonds, and Cranberries. There are many ways to make chicken salad (and I'm sure you'll tell us how you make yours in the comments below!), and this one looks like it's worth making today. There's still a couple of hours before lunch! Full recipe after the jump.

Continue reading Grilled Chicken Salad With Sage, Almonds and Cranberries

Oven-Fried Corn Flake Chicken

Posted Apr 13th 2007 4:02PM by Bob Sassone
Filed under: Poultry, Recipes, Newspapers

Here it is April 13 and I'm ashamed to suddenly realize that I didn't cook chicken once during the winter. Oh, I made plenty of dishes that had chicken in it (mixed with pasta, with vegetables, with rice), but they were made with Perdue Short Cuts, chicken that was already cooked an cut up for me. But I didn't actually buy chicken from the store and make something myself. This recipe is going to change that, if for the only reason it contains breakfast cereal.

Continue reading Oven-Fried Corn Flake Chicken

Champagne wishes: Los Angeles Times Food section in 60 seconds

Posted Oct 4th 2006 4:45PM by Sarah J. Gim
Filed under: West Coast, Restaurants, Recipes, Raves & Reviews, Newspapers, Lists, In Sixty Seconds

Champagne is taking off in restaurants all over LA.

In the kitchen, why mess with a classic? Keep macaroni and cheese simple. Sage is the star in recipes for Southwestern Squash Stew, Cheddar-Sage Cornbread, and Petrale Sole with Sage, Poblano and Tomatoes. Make sure you pick the right sage for your taste. It's not just for boba. Tapioca is going fom childhood pudding to sophisticated desserts: Tapioca with peaches and mint, Tapioca with strawberry gelée and fresh strawberries, and Cinnamon tapioca brûlée with Cherry Gastrique.

Out on the restaurant scene, Leslie Brenner visits an old stand-by, Giorgio's. Susan La Tempa praises The Colony Cafe in West LA and Betty Hallock tracks down the recipe for California white sturgeon from downtown's Water Grill.

Cooking with Wine: Italian chicken liver sauce

Posted Dec 21st 2005 10:34AM by Nick Vagnoni
Filed under: Wine, Dinner, Hors D'oeuvres, Poultry, Recipes, Spirited Cooking Day

Until this dish, I was never a liver lover. Once again, I witnessed the amazing transformative properties of bacon, actually, in this case, pancetta. The following recipe has evolved since I started making it, and over the years I've incorporated aspects of recipes from Saveur, Marcella Hazan and Mark Bittman.

While this 'sauce' can easily serve as a fine pasta course with some pappardelle, my favorite thing to do is turn it into a paté by blending it in the food processor with a little tomato paste. The tomato paste adds an acidic sweetness to the liver and turns the color from that muddy paté-gray to a wonderful rust color.

[Photo: Nick Vagnoni]

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Fresh Herb ID Quiz

Fresh Herb Identification

This herb's distinctive flavor (and anti-flatulent properties) make it one of the essential ingredients in traditional black beans.

This herb hails from the mint family and is a natural with lamb and potatoes.

This one's a must in a caprese salad, stacked with mozzarella, tomato & olive oil.

The dried seeds of this plant are called

The Toronto Star in 60 seconds: From Day of the Dead to Christmas sage

Pyshki, Georgian sage and mint fritters

Grilled Chicken Salad With Sage, Almonds and Cranberries

Oven-Fried Corn Flake Chicken

Champagne wishes: Los Angeles Times Food section in 60 seconds

Cooking with Wine: Italian chicken liver sauce

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