sage

[guajolote]

My sage plant is getting huge. Every year before when I tried to grow it it died. The only 3 things I ever cooked with sage are a pork roast, Thanksgiving stuffing, and ravioli with a brown butter sage sauce.

Any ideas?

[jackal10]

Deep fried sage leaves for garnish

Flavouring for liver

or as a bouquet garni component

or in a bean stew

[Katherine]

Breakfast sausage.

[maggiethecat]

Toss lots of it,(I know, my plant's huge too) on the coals when you're smoking. But, actually, Mr. Smoke, Chicago Chapter...you probably do this.

[mjc]

In a related topic. My sage plant has white spots all over it, is this normal? Well if not normal is it still ok to eat it?

thanks.

[jackal10]

The white spots are not normal, and could be due to several causes:

a) Mildew. Sort of powdery, Not good, but won't hurt you, and the plant will probably recover

Caused by hot, humid conditions, without much air movement. You can spray with a fungicide, but then i wouldn't eat the leaves. Most likely.

b) Mealy bug - like very small bits of cotton wool. Wash off with soapy water.

c) Bleaching from chemical or other sprays.

Sage come in all sorts of flavours and colours, including yellow, purple and white varigation, but not white spotted, so far as I know. Jekka's herb farm lists 20 varieties.

[mjc]

thanks. I think its probably just the mildew, but maybe I'll replace it with another one. Its not that big yet.

As for recipes, I suggest Veal Saltimbocca, it requires sage and is excellent, especially the way the make it at Lupa (in NYC). Here is the recipe

Edited June 15, 2003 by mjc (log)

[elyse]

Anything with cheese.

Dry it and give it to friends.

[torakris]

stuff a bunch of leaves under the skin of a roast chicken (before roasting )

great with sausages

[tommy]

stuff a bunch of leaves under the skin of a roast chicken (before roasting )

or even under the skin of breast (with bone, to appease jinny just a bit).

[inventolux]

Sage & Hokkaido Squash Ice Cream with a Sage - Hokkaido Squash SnoCone

Sage Ice Cubes with Hot Hokkaido Squash Tea

Hokkaido Squash Float with Sage Soda

Sage Gnocchi with Liquid Center Hokkaido Squash Anglaise

Sage "fruit roll up" - "Squashed" with Hokkaido Squash

Sorry, sometimes I tend to squash the original subject

Edited June 16, 2003 by inventolux (log)

[iriee]

same problem here ,,,stuff it in a champagne vinegar bottle and give to your best buddies for the holiday. it makes a great bearnaise in place of tarragon vinegar.yummmmmmm

[nerissa]

For a quick dinner, sage and proscuitto (or bacon) pasta. Flavor the oil with the sage... take the leaves out (they will get nice and crisp)...

I have done Torakris' suggestion...looks beautiful.

I find sage overpowering at times... but it is wonderful in stuffing.

You could always dry it.

How about something with beans? Maybe a twist on traditional Mexican cuisine?

[JSD]

My sage was huge too, so when I transplanted it, I split it into 3, and now I have 3 huge plants. A dish I like is Italian sausage with a pumpkin sauce with sage, over pasta. It's very autumny.

[Jim Dixon]

I like to pan-fry the leaves in just a bit of olive oil...start with the upper side of the leaf down in the oil, and after you turn it over, lay a shaving of Parmigiano on the leaf for a few seconds. You get a crispy sage leaf with slightly melted parm.

Only make these when there are a few diners (or even better, by yourself). You can never make enough to satisfy more than a few eaters.

Jim

[inventolux]

Sage & Hokkaido Squash Ice Cream with a Sage - Hokkaido Squash SnoCone

Sage Ice Cubes with Hot Hokkaido Squash Tea

Hokkaido Squash Float with Sage Soda

Sage Gnocchi with Liquid Center Hokkaido Squash Anglaise

Sage "fruit roll up" - "Squashed"  with Hokkaido Squash

Sorry, sometimes I tend to squash the original subject

I think this guy is onto something.

[MatthewB]

Pork loin.

Make a length-wise hole through the entire loin.

Stuff with chopped sage & finely chopped rosemary leaves mixed w/ kosher salt.

Insert whole rosemary springs in each end.

Wrap in pancetta.

Roast.

Edited June 16, 2003 by MatthewB (log)

[mjc]

Pork loin.

Make a length-wise hole through the entire loin.

Stuff with chopped sage mixed w/ kosher salt.

Insert rosemary springs in each end.

Wrap in pancetta.

Roast.

how do you make a length wise hole through the entire thing?

[MatthewB]

how do you make a length wise hole through the entire thing?

I use a knife sharpening thing. (I'm on a brainfart for the proper word.)

[nerissa]

how do you make a length wise hole through the entire thing?

I use a knife sharpening thing. (I'm on a brainfart for the proper word.)

Diamond steel?

[MatthewB]

how do you make a length wise hole through the entire thing?

I use a knife sharpening thing. (I'm on a brainfart for the proper word.)

Diamond steel?

Bingo!

Thanks, nerissa!

[fyfas]

Sage is quite nice with Boucheron cheese and I use it as the herb for a simple, grilled veal chop.

Bob Sherwood

[claire797]

Okay, I'll have to plug this recipe again.

Take a boneless, skinless chicken breast and cut it horizontally.

Brush top with peach or apricot preserves.

Lay a bunch of sage leaves on top.

Wrap the whole thing in prosciutto.

Grill.

Mmmmmmmmmmmm.

[Alberts]

We like white (cannolini) beans with sage... sauteing whole leaves in butter, removing them, rolling the cooked beans in the the pan with the saged butter and returning the leaves, salt and pepper. Works with just about any kind of shell bean.

[FoodMan]

Compound butter with sage

stuffings with sage

toss some when deglazing pan juices for a roast

And the aformentioned sage under the skin of chicken is great

FM