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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Home News Latest Stories 10 things to know for Wednesday Chautauqua series brings author Jane Hamilton to Ashland 10 things to know for Tuesday Lots to celebrate at SOU Arbor Day rites Control burn set for Wednesday Education Chautauqua series brings author Jane Hamilton to Ashland Ashland Runs on Volunteers: OLLI classes pay dividends in joy of teaching, learning New Southern Oregon University board votes to bump tuition nearly 5 percent in the fall Why OLLI matters: A personal perspective Southern Oregon University names director of marketing Environment Lots to celebrate at SOU Arbor Day rites Mt. Ashland Ski Area to host party March 28 Mt. Ashland hopes coming storm will reopen ski area Wild Side: Selfish and other reasons for saving endangered species Mt. Ashland Ski Area: Low snow closes 'bunny hill' chairlift for beginning skiers Business Cars We Remember: ‘Topper’ movie car most memorable Ride & Drive: 2015 Land Rover Range Rover Evoque Snow hopes dashed, Mt. Ashland Ski Area hosts season-ending party Saturday Iconic Ashland bookstore to celebrate 35th anniversary on April 19 Test Drive: 2015 Honda Accord Politics and elections Jackson County Commissioners plan no tax on marijuana for first year Grassroots group campaigns for Plaza paver do-over Arthur I. Cyr: Iran – a crisis without end Short-term rental restrictions kept in some areas, loosened in others Arthur I. Cyr: South Korea represents long-term triumph – for them and for US State News Oregon's governor appoints new secretary of state Nation - World Obituaries Death Notices Alicia Applegate Hardy Death Notices Rosalind Dee Death Notices Shareable Sports Latest Stories Ashland's Knecht provides bright spot in Grizz nonleague loss to South Medford Blazers clinch playoff spot Thompson-Siporen second in decathlon Documentary about Southern Oregon University football's national championship team to screen for free Fantasy Sports: Reds’ Chapman opens list of top closers High school Ashland's Knecht provides bright spot in Grizz nonleague loss to South Medford Thompson-Siporen second in decathlon Grizz baseball team caps Arizona trip with another win Grizzlies rally past Colorado school for Greenway Festival victory Ashland softball team splits pair in second day of Bend tournament Southern Oregon University Grizz baseball team caps Arizona trip with another win Grizzlies rally past Colorado school for Greenway Festival victory Ashland softball team splits pair in second day of Bend tournament Ducks enjoy the challenge Oregon bows out Voices Latest Stories Our View: Restoration remorse over Ashland's Plaza Letters to the Editor, April 1 Landgren cartoon: European travel essentials Our View: One for the books Council Corner: Ashland’s climate plan Editorial Our View: Restoration remorse over Ashland's Plaza Our View: One for the books Our View: Build it; they will play Our View: How it should work Our View: Ashland High principal is the head of her class Letters Letters to the Editor, April 1 Letters to the Editor, March 30 Letters to the Editor, March 27 Letters to the Editor, March 25 Letters to the Editor, March 23 Guest opinions Guest Opinion: Ashland council vote on travelers accommodations was less than transparent Guest Opinion: Hannah Thomas-Garner's father thanks the Ashland community Guest Opinion: Ashland is asking for trouble with new room rental rules Guest Opinion: More reasons to oppose Jordan Cove Guest Opinion: It's Groundwater Awareness Week; test your well Columns Council Corner: Ashland’s climate plan Chris Honoré: Some political and social observations Guest Opinion: Ashland council vote on travelers accommodations was less than transparent Herb Rothschild Jr: Failing at charity Philip Maddocks: GOP plan offers hope for poor once they become rich Chris Honore Council Corner Editor's Notes Jeffrey Gillespie Herb Rothschild Revels Latest Stories Community blog: Ashland High grad performs at OSF's Hip Hop Open Mic Top 5 things to do this week Laurie Lewis and Kathy Kallick pay tribute to Arkansas bluegrass duo Vern Williams and Ray Park The Oregon Shakespeare Festival presents Eugene O'Neill's autobiographical 'Long Day's Journey into Night' Community blog: Words, wine and Craig Wright Theater Ticket Availability Ticket Availability Review: From past into present in OSF's 'Long Day's Journey' Ticket availability Ticket Availability Music Futureshock: Kendrick Lamar release points to road ahead Laurie Lewis and Kathy Kallick pay tribute to Arkansas bluegrass duo Vern Williams and Ray Park Album reviews: Recent and recommended for March The Farr Side: New format for ‘American Idol’ as show continues a strong run Improv rock and folk band hosts a dance party at the Ashland Community Center Visual Art Ashland's First Friday Art Walk showcases new exhiits by regional artists Movies Movie review: In ‘Danny Collins,’ Pacino helps us imagine a Lennon story Noah Baumbach talks Ben Stiller, adult comedies and more In 'Timbuktu,' lust for power disturbs peace Movie review: ‘The Gunman’ misses the target Movie listings: March 20-26 Food and Drink Cruelest Month: Poetry Blog Lifestyle Latest Stories Lost in Suburbia: April showers bring May diets 5 Things to Do This Weekend (April 3-5) Dave Ramsey: Dad’s career choices aren’t working Dear Monty: Relocation brings pay raise and challenges Garden Cameos: Planning for a fragrant garden year round Aging Happens Inner Peace Column Inner Peace Blog Rogues: Tales from the Valley Classifieds Jobs Autos Real Estate FEATURED » Obituaries Photos Videos Blogs Business Business Services NEWS NOW Chautauqua series brings author Jane Hamilton to Ashland ... Our View: Restoration remorse over Ashland's Plaza ... Control burn set for Wednesday ... Chautauqua series brings author Jane Hamilton to Ashland ... Our View: Restoration remorse over Ashland's Plaza ... Control burn set for Wednesday ... Kitchen Call: Some bits of sage wisdom Comment By Linda Bassett More Content Now DailyTidings.com By Linda Bassett More Content Now Posted Mar. 9, 2015 at 7:56 AM By Linda Bassett More Content Now Posted Mar. 9, 2015 at 7:56 AM » Social News In song lyrics, sage — along with parsley, rosemary and thyme — is a classic. The herb itself blends harmoniously with other herbs, as a signature winter flavoring. It was used medicinally in the Middle Ages to cure all kinds of ills. Some of that lingers today, as the herb’s name is still associated with wisdom. At the market, look for softly fuzzy, gray-green leaves, bunched on a single stem. Its scent is the memory of walks in russet-colored leaves and wood smoke tinged air. The herb’s deep abiding flavor is a far cry from its sprightly cousins, fresh springtime mint and sultry summer basil. In summer, find new picked sage at available farmers markets bunched into twine-tied bouquets. A few crumbles of the dried version will see the spice shelf through winter. It enhances pork roasts and poultry, like chicken and Cornish hens. It works as a mediator to bring together fruit and meat, like apples and pork, or vegetables like squash and mushrooms. The herb’s slightly astringent qualities add depth to sauces flavored with red wine. It crumbles, nicely with bacon, into a plain cornbread recipe. It brings together unrelated raw products like pasta, walnuts and prosciutto. A few leaves, chopped and steeped in hot melted butter, make a simple sauce for cheese-stuffed ravioli or simple steamed winter squash. Chop the fresh leaves, and toss with its musical partners and vegetables — carrots, parsnips, Brussels sprouts, turnip and potatoes — and a pat of butter or a drizzle of olive or canola oil. Spread on baking sheets and roast, next to a beef roast, in a 400-degree oven until the veggies are tender and charred at the edges. The remains of this culinary concert can be tucked under a crust to make a pot pie for the next day. Or they can be simmered in chicken or vegetable stock for about 30 minutes, then pureed with a stick blender or in a food processor into a thick, savory soup, ladled into warm bowls and garnished with sage cream. There’s an elegant pasta dish made with whipped cream where sage provides the grace note. Not found on restaurant menus, Mamma prepares it in her own kitchen where she can bring the separate components to the table. Then she assembles them, magically melting the sage-flavored cream into a sauce. SAGE CREAM Makes about 1 cup Use this to dollop into bowls of roasted vegetable soup. 1 cup heavy cream 2 sprigs fresh sage, finely chopped Salt, ground white pepper, to taste Whip cream until stiff peaks form. Fold in sage and season with salt and pepper. Keep refrigerated, covered tightly with plastic wrap, until needed. SAGE BUTTER Makes 1 stick, 8 tablespoons, easily doubled This melts beautifully over roasted meat or tosses into hot, cooked white rice, or a cheese-stuffed pasta like ravioli or tortellini. Waxed paper substitutes perfectly for parchment paper. 1 stick unsalted butter, left at room temperature to soften 8 large fresh sage leaves, coarsely chopped Coarse sea salt, fresh ground black pepper, to taste Pulse the butter, sage, salt, and pepper in a food processor until smooth in a food processor. Place a sheet of parchment on the counter top. Place the butter in a row along the long side about 1-inch in diameter, leaving a 1-inch border of paper. Roll the butter into a log in the paper. Refrigerate for 30 minutes before using, or freeze, still in the paper, in plastic freezer bags for up to a month. Slice the butter into coins, as needed. LONG, THICK PASTA WITH MUSHROOMS, PROSCIUTTO AND SAGE Makes 6 servings Look beside the everyday spaghetti for another box labeled “thick spaghetti” or for a long wiggly version called fusilli. The texture is surprisingly unique and well matched to these bold ingredients. 2 tablespoons unsalted butter 1 tablespoon olive oil 8 slices prosciutto 1/2 pound mushrooms 2 tablespoons fresh sage, slivered 1/2 cup dry white wine 1 pound thick spaghetti or fusilli heavy cream, whipped into soft peaks 2 cups finely grated Parmigiano reggiano Melt butter and oil together in a large skillet. Cut up the prosciutto into long thin strips. Sauté in the butter. Take out the prosciutto and set aside on paper towels. Add mushrooms to the pan. Cook, over high heat, until mushrooms give up their juices and begin to brown. Then add the sage, cooking and stirring for a minute or two. Add the reserved prosciutto to the skillet, and bring the heat down to medium-low so it doesn’t toughen in the cooking. In a bowl, fold grated cheese into the whipped cream; set aside. Cook pasta until tender, just a minute or two under the cooking time given on the box. Drain and transfer to the skillet. Pour on bacon-mushroom mixture. Toss to blend. Transfer the hot pasta to the bowl with whipped cream mixture, and toss until everything is blended. The whipped cream will melt. Serve hot. Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.” Reach her by email at [email protected], read her blog at LindABCooks.wordpress.com and follow her on Twitter at @Kitchencall. By Linda Bassett More Content Now DailyTidings.com By Linda Bassett More Content Now Posted Mar. 9, 2015 at 7:56 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. 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