Chief Longwind Of The North
Certified/Certifiable
Chief's Tip of the Day:
Don't forget the sage. If celery, carrots, and onion (mirepoix) are the holy trinity of aromatic veggies, then sage, salt, and black pepper are the holy trinity of savory herbs & spices.
Sage is often relegated to turkey stuffing, and little else. To me, it is the definition of a savory herb. Sage complements everything from mashed potatoes, to gravy, to lamb, to venison. It is famous for use with all kinds of poultry, but also is so good with fish, especially salmon, trout, and swordfish. It adds wonderful flavor to chicken soup, or broth, and is equally at home with acorn squash, or winter squash based soups.
Try adding making a compound butter of salted butter, sage, and black pepper to use with everything you want to put butter on, be it smashed sweet spuds (sweet potatoes), to steamed corn.
If you like savory flavors, this combination just might become one of your all time favorites. It certainly is one of mine.
Next time you have Old Bay seasoning around, place a bit in the palm of your hand, then taste it. You will definitely taste sage, black pepper, salt, and celery seed. And of course it is a vital component in all poultry seasoning mixes. This wonderful herb even adds great flavor to marinara sauce. I wouldn't add it to my apple pie though.
So pick up some sage, fresh, rubbed, ground, it doesn't matter. Start adding it to your savory dishes, i.e. stews, roasts, soups, chops, etc. It will add a whole new flavor dimension to your food.
Beware though. As with all good things, use sparingly. You can always add more to a dish. But once it's in the pot, you can't remove it. And too much sage will add a bitter, and unpleasant flavor to your food. Used properly, it is a wonderful herb. It is a must-have item in my spice rack.
Seeeeeeya; Chief Longwind of the North
Don't forget the sage. If celery, carrots, and onion (mirepoix) are the holy trinity of aromatic veggies, then sage, salt, and black pepper are the holy trinity of savory herbs & spices.
Sage is often relegated to turkey stuffing, and little else. To me, it is the definition of a savory herb. Sage complements everything from mashed potatoes, to gravy, to lamb, to venison. It is famous for use with all kinds of poultry, but also is so good with fish, especially salmon, trout, and swordfish. It adds wonderful flavor to chicken soup, or broth, and is equally at home with acorn squash, or winter squash based soups.
Try adding making a compound butter of salted butter, sage, and black pepper to use with everything you want to put butter on, be it smashed sweet spuds (sweet potatoes), to steamed corn.
If you like savory flavors, this combination just might become one of your all time favorites. It certainly is one of mine.
Next time you have Old Bay seasoning around, place a bit in the palm of your hand, then taste it. You will definitely taste sage, black pepper, salt, and celery seed. And of course it is a vital component in all poultry seasoning mixes. This wonderful herb even adds great flavor to marinara sauce. I wouldn't add it to my apple pie though.
So pick up some sage, fresh, rubbed, ground, it doesn't matter. Start adding it to your savory dishes, i.e. stews, roasts, soups, chops, etc. It will add a whole new flavor dimension to your food.
Beware though. As with all good things, use sparingly. You can always add more to a dish. But once it's in the pot, you can't remove it. And too much sage will add a bitter, and unpleasant flavor to your food. Used properly, it is a wonderful herb. It is a must-have item in my spice rack.
Seeeeeeya; Chief Longwind of the North