Fried Sage
POSTED: 1:37 pm PST October 28,
2003
Yield is variable Here’s an idea for an eye-catching garnish that will add pizazz to many dishes, including creamy soups and rice dishes.
½ cup extra-virgin olive oil, or as needed for ½ inch depth
Whole medium-sized fresh sage leaves (see Tip)
Dash of salt
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
½ cup extra-virgin olive oil, or as needed for ½ inch depth
Whole medium-sized fresh sage leaves (see Tip)
Dash of salt
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.
Advance preparation
The fried sage will keep for up to 2 days in a tightly closed container at room temperature.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
