(no subject)

[figment]

Dear Internets,

I received a lovely, gorgeous, humongous amount of fresh rosemary, mint, sage, and basil today. I know what to do with the basil. I plan to make bread and fabulous potatoes with the rosemary. I can make an infinite amount of mojitos with the mint. But what do I do with all of that lovely fresh sage?

Suggestions and recipes very welcome. Alternate ideas for uses for the other herbs also welcome.

Love,

--B

Comments

[whitefox77.livejournal.com]

Well, it has nothing to do with cooking, but I know a Goddess who likes having sage burnt for her.

[whthorse.livejournal.com]

Do you think there is any way to make a vegetarian version of veal saltimboccas? That has tasty sage in it and then it's cooked in wine. Umm......wine.

[spacebug.livejournal.com]

My former-chef colleague apparently makes a fancy chicken-with-sage-leaves under the skin. Not eating the meatses, I don't know any more than that. But I'm sure a recipe or some recommendations could be coaxed out of her if you like. Or you could try to make a tofurky equivalent....
*shrug*

[(Anonymous)]

You should know better than to look for sage advice on the internets.

[alisgray.livejournal.com]

(OOF.)

that was not me.

dry some of the sage and keep it, when you have congested sinuses, simmer it and breathe the steam.

[dangerdhotrod.livejournal.com]

sage is good for any kind of savory bread recipe.

so like get some standard biscuit mix and put some crushed rosemary in there and just a little sage (sage is strong and can be the only thing you taste if you use too much - also too much and it doesn't even taste good anymore).

fry up some sausage and mix in a bit, put some in vegetable soups, use it with fish.

i think the rule with frying up stuff and spices is that you add just a little and fry it up and if it smells good then you eat it!

you can make a tea out of it too that is supposed to help with digestion problems (but i never did that).

sage used to be used as a healing herb, so if you search into that you could probably make a sage poultice or something.

[pants-of-doom.livejournal.com]

Sage is good with butternut squash. Also, I second the suggestion for bread or biscuits.

[buccaneer.livejournal.com]

Sage and onion stuffing, sage crumbled into butter on squash or pumpkins, sage in salads...Lotsa stuff you can do with sage! Pot roast, poultry, pork...Sage is one of those ingredients that can work with anything. Taste it, and think what you'd like to pair it with.

[laffingbuddha.livejournal.com]

The Italians do a wonderful appetizer thing, they take fresh whole sage leaves dredge in flour and then fry until crisp in olive oil then sprinkle with salt. Sage chips! Most delicious.

[birdfigment.livejournal.com]

Ooo. I think that is what I was looking for. I know plenty of things to do with dried sage, but I was hoping for something that took advantage of the fact that the sage is fresh - like that! Thanks!

[qubit.livejournal.com]

If you want a simple pasta preparation that showcases the flavor: take those fried leaves laffingbuddha rightly praises, add generous quantities of butter and a little nutmeg, and toss with cheese ravioli.

In case you have way too much to use right now, sage leaves freeze well. Wash them, dry them individually on several layers of paper towels, leave them out till really quite dry, then put 'em in a Ziploc and stick 'em in the freezer.

[ilexcassine.livejournal.com]

Martha always has some good ideas for using fresh herbs... (http://www.marthastewart.com/page.jhtml?type=learn-cat&id=cat680&_requestid=176039)

[hunnythistle.livejournal.com]

I really like sage with baked egg dishes, such as frittata/quiche. Fresh sage is better than dried, especially if added near the end of cooking, or on top as garnish.

[hunnythistle.livejournal.com]

Mint is often good with basil in Asian stir fry dishes. Altho it's more of a hot weather deal, mint in a citrus dressing is fabulous with honey dew melon, and also works well with musk melon and various other hybrid melons. (We got many melons at the farmer's market this summer, at either St. Paul or Mpls, and tried several varieties with this dressing.)

[spidertangle.livejournal.com]

i used to get way too much sage from my garden, so in addition to the other suggestions here, i have one more:

put it in a food processor with a lot of butter. when it's well-mixed, roll it into a big roll in waxed paper and freeze. throughout the year, you can slice off a disk of it and serve it with warm baguette or use it for all kinds of lovely flavoring things, like in mashed potatoes, etc....

anyway, it's a good use for lots and lots of fresh sage. and delicious.