I love sage, I think it is truly the finest herb.
I just saw this on huffpo, 45 things to do with fresh sage and they all sound wonderful.
But here’s another that I adore, from the La Brea bread goddess herself, called “farmhouse tortes” -sounds dull. They aren’t. Take ricotta cheese, parmesan, eggs, salt and sage. Mix together, put in cake rings, sprinkle with more parmesan, bake until firm and browned. Let cool.
AWESOME.
Sage, for me, equals Chicken Saltimbocca which is the finest thing you can do with a piece of poultry.
Well, I’m not going to screw the other three herbs, considering I have a good sized rosemary bush, probably 2 square feet of thriving thyme plants, and a lot of parsley.
But… I do have probably 3 square feet of sage that grew like a m-f-ing weed over the winter, so I do definitely appreciate the 45 ways!
Those tortes sound awesome too… can you include the link?
A year or so ago, my fiancee had a handful of leftover sage leaves and some leftover batter after making some fried chicken. On a whim, she battered and fried a handful of whole leaves. They were DELICIOUS.
It is a wise man who appreciates sage.
Sage is the Bomb for pork and chicken.
And turkey - A small pinch in the Turkey Day gravey = success
Sage is great in a brown butter sauce on fresh gnocchi. Speaking of which, we’ve dutch cream potatoes and ricotta in the pantry and fresh sage in the garden - if the OP doesn’t return with the tortes recipe soon, I know what we’re making for dinner!
My wife makes a terrific butternut squash soup. The garnish is sage leaves that have been sauteed in butter until they are crisp. Doesn’t take very long, and they’re great. The local organic food store sells a house-made sage breakfast sausage that rocks.
All right, I give in. I shall go to the store forthwith and buy myself a sage plant. I’ve been meaning to for ages, but now I must.
As the link mentioned, sage is great on ravioli. Don’t smother ravioli in tomato sauce (you won’t taste the filling) but melt some butter and sage in the microwave and pour it on. For example on the ubiquitous spinach and ricotta ravioli.
Otherwise it’s nice on squid or cuttlefish and one of my fave risottos is leek and sage.
Good thread and the OP’s recipe sounds very promising. Yum.
One of my “I don’t feel like cooking” quick meals is Kraft Mac & Cheese, sometimes with cut-up hot dogs or a can of tuna mixed in. Sometimes I’ll add ground sage to it, just for variety.
One of the best meals at a restaurant we used to frequent was sage and wild mushroom ravioli in a butter sauce.
Nyuk nyuk. I get it.
Ahhh… the internet age. I got it from a book, an honest to god book.
But it’s simple:
The parm is really to taste, I made them last night and I winged it. I also used a few tablespoons of romano, and some cottage cheese in place of ricotta. I made a half batch. I’ve eaten all but three. BAD stoid.
I’ve grown sage for years. It makes my Thanksgiving happier than it otherwise would be.
Along the same lines as using it on ravioli-- I like to saute cooked pierogies in half butter, half olive oil, minced garlic and about a quarter cup of chopped fresh sage. The sage really adds flavor to what is, essentially, potato ravioli.
Thanks for the thread and all the ideas contained in it.
Was reminded of this thread yesterday as I was at a bar where fingerfood included this simple but lovely idea:
Fresh whole sage leaves covered in batter and deep fried.
Yum.
Sorry for my non-foodie ways - but what is a cake ring? I’m picturing an angel food cake pan, or a bundt pan - but smaller?
Not a culinary use, but smudging a room/house with sage is a traditional method of removing both bad odors and negative engery.
It’s just a metal ring, maybe 3 inches across, although I guess they come in all sizes. You can use them for any baking so long as the batter isn’t too loose and liquid, oozing under the edges. Just grease them and set them on a parchment lined baking sheet, fill and bake…