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Old 11-27-2011, 07:32 AM   #31
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As a general rule, I find that spices and dried herbs need longer cooking, but are stronger. So put in a little bit earlier and taste, taste, taste. Fresh I tend to add at the end, for a fresh taste that sort of perks up the dish. Many people do NOT like licorice, and I've almost given up on the licorice flavored herbs and spices, much as I like them myself. Sage? It wouldn't be Thanksgiving without it.

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Old 11-27-2011, 07:39 AM   #32
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Originally Posted by qmax View Post
Surprised no one has mentioned tarragon and mushrooms. A classic combination.
I was going to post this verbatim until you beat me to it lol. I think tarragon works with mushrooms supremely, and pairs with mushrooms just as well as thyme.
I also think tarragon goes will with french fries. Is that weird?

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Old 10-03-2012, 02:12 PM   #33
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Another idea for your sage, especially if you have vegetarian guests, is combining classic flavors of pumkin, sage, and butter/oil. One way is to make pumpkin ravioli with sage and butter sauce. Cut out the stem a pie pumpkin and remove all the seeds and "guts". (The seeds can be saved for a garden, or you can baked them seperately for snacks!) Stab about six slits in the pumpkin, this will help it steam and not explode in the oven. Roast the pumpkin at 350 F, for half an hour to 45 minutes. While it is cooking, make ravioli (a simple basic pasta recipe I am sure you can find online). Once the pumpkin is done, remove some of the meat and put it inside the ravioli as stuffing. Be sure to seal the edges! Boil the ravioli. Make a sauce from melting butter (or if you are vegan, use oil) in a pan and adding your sage to it. When the sage is starting to wilt (and you should be able to smell it), remove the sauce from the heat. Combine when the ravioli finishes cooking. Add salt, parmesan cheese, and pepper to your taste.

As a college student with limited countertop space, I would roast the pumpkin (as indicated above) then shred the pumpkin meat with a fork, going up and down. It makes this fine, spaghetti texture to it. I'd cook the butter and sage as above, and pour over the top. It made for a really delicious fall treat! You can even do this with just a microwave, by cutting the pumking up into manageable chunks after it has been cored, and nuking it for about 15-17 minutes. Microwave the butter/oil with sage for 1.5 - 3 minutes.

Hope that helps!
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Old 10-03-2012, 04:03 PM   #34
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If no one else has said it, sage pares very well with savory bean dishes. I often use it with cumin and coriander for bean soups, or refried beans, rice 7 Beans, etc. It's great in split pea soup, and lentil soup too.

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Old 10-03-2012, 05:28 PM   #35
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Good idea Chief. Sage in beans and for me, especially split pea soup. I usually put in marjoram, gotta try this too. This might bump it up a little.

Sage is also good in Italian foods. A little, a hint of it. I like basil and oregano and fennel flavors, but when I add a little sage, it bumps these kind of dishes up too.

Tarragon is good in many sauces, like bearnaise or hollandaise or just snipped on top as a garnish. For my own use, it gets put on some salads, greek salads, chicken salads, potato salads, much like some use parsley.

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