Thursday, October 11, 2012

When Artists Cook: Save that Sage

Most of my garden has disintegrated in the freezing frosts of Autumn.  I did manage to bring a few pots of herbs inside, but mostly the garden is preparing for is long winter's slumber.

A few days ago my neighbor bought over a HUGE bunch of freshly cut basil stems.  I've taken to putting them in vases and dotting them around the house.  WOW, the herbal aroma is gorgeous and everyone who walks into the house comments on it.

I didn't do so well with saving the sage, but I did manage to capture it in my 'Recipe Journal.  I also snipped enough to play around with using it before it all disappeared. Not being overly familiar with "Sage" specific recipes,  I was determined to to find a recipe that show-cased it, and I found this YUMMY recipe for Savory Sage Scones.




1/2 cup whole wheat flour
1 1/2 cups unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 cup grated cheddar cheese
1 egg beaten
3 tablespoons vegetable oil
3/4 cup buttermilk
8 whole sage leaves

Preheat oven to 425 F. Mix flours, baking powder, salt, sugar, pepper, sage & thyme in a large bowl.
Add cheese.  Beat the egg, mix with the oil and milk and add to the flour mixture. 
Stir until dry ingredients are just moist.
Using floured hands, lightly knead dough 4 or 5 times. Shape it into an 8" wide circle on a baking sheet coated with cooking spray.
Cut the circle into 8 wedges, but don't separate them.
Lightly press 1 sage leaf into each wedge. 
Bake 18-20 minutes until lightly browned. 

I love this plant.  It's silver/purple shimmer and the delicious flavor it gives to recipes, it's a fall "Must-Have'. If you haven't got fresh sage, then dried sage will work just as well.

Of course, being an avid tea drinker, I made these and enjoyed a little tea party with my 6yo, who didn't think much of the scones.  She prefers plain round English style scones laced with jam and cream.  However, I smothered them warm with real butter and they were a little less 'grown-up food' in her eyes.

This page was done in Watercolor Pencils.  I tend to favor the Derwent Inktense Watercolor Pencils, but just for fun, I used the Faber Castell Albrecht Durer metallic silver watercolor pencil to splatter a little shimmer over the top.  My Fall class of Watercolor Pencil Workshop begins this week and as is my habit, I've been immersing myself in this glorious medium. It's not too late to register for this six week class, click here for more info.

Thanks for checking in. xx