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20 July 2008

Cooking AskMecha. [More:]

We have lots of sage in our flourishing window box. What would you do with it?

I would make gnocchi and fry up an onion until it's all carmelized and throw in the fresh gnocchi and sage and fresh black pepper. But that's a lot of carbs.
Yum! When I think of sage, I think of dressing and poultry. I would make some homemade stovetop stuffing and something with turkey cutlets or chicken breasts.

Something simple like, Chicken Breasts with Sage.
posted by LoriFLA 20 July | 15:25
Fried Sage is fantastic.
posted by special-k 20 July | 15:39
Dammit, now I am drooling all over my keyboard.
posted by special-k 20 July | 15:41
whatever you do, don't use eggs in the gnocchi. it makes them rubbery. my nonna makes the best gnocchi in the world so I know what I'm talking about. (if it's store-bought gnocchi, you may have no choice, sadly)
posted by jonmc 20 July | 15:59
I make risotto with chopped sausage, apple and sage. An idea I just had now, but which I haven't tried, is mashed potato with sage as an accompaniment to pork. Doesn't solve the carb problem, I know...
posted by altolinguistic 20 July | 16:06
I make risotto with chopped sausage, apple and sage.

Somewhere, my nonna is weeping.
posted by jonmc 20 July | 16:13
Somewhere, my nonna is weeping.
Me too, but only because no-one made any for me.
posted by Wolfdog 20 July | 16:26
Virtually anything with pork.
posted by Ardiril 20 July | 16:33
No, wolfdog, because good old fasioned risotto milanese is fine, perfect, the way it is.
posted by jonmc 20 July | 16:34
I've never let the existence of one tasty thing forbid my enjoyment of some other tasty thing, but whatever.
posted by Wolfdog 20 July | 16:38
well, wolfdog, you are...not Italian.
posted by jonmc 20 July | 17:41
I have a lot of sage in the garden right now too. I haven't felt like cooking around it (normally I'd pair it with pork, or pasta and brown butter too) so I've just been tearing it up and putting it in my brines for chicken breasts that I'm grilling.
posted by birdie 20 July | 18:16
I whole-heartedly second the suggestion of fried sage.

I also make sage biscuits:
2 c AP flour (10 oz is a more precise measure)
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
2 tbs minced sage
1 1/2 c cream

Preheat oven to 425, line baking sheet with parchment paper.
Whisk the dry ingredients & sage in a bowl. Add 1 1/2 cup of cream and stir with a big spoon until a soft dough forms.
Transfer the dough to your kneading surface, leaving any dry bits behind. Moisten the abandoned dry bits with 1 tablespoon of left-over cream at a time, until they, too are a soft dough, and add to the dough on your kneading surface. Knead briefly (under a minute).
Cut into rounds or wedges.
Bake for 15 minutes until golden brown.

I also coddle eggs with sage. MMM. coddled eggs with fresh herbs.
posted by crush-onastick 20 July | 19:08
Dry it; it dries really, really well, and then you'll have some you can use all year. This is what I do whenever I have a superabundance of sage.

Or you can make sage butter: soften a stick of butter and mix in 1/4 c. minced sage, some lemon zest and some black pepper. Once blended, plop the soft butter onto a large piece of plastic wrap and roll into a tube shape. Wrap tightly and store in the freezer. Whenever you want some sagey butter, lop off a chunk and use it! Sage butter is good on fish, and excellent with fresh hot bread, not that you'd be eating that if you're worried about carbs...

The association of sage with stuffings is historical - sage has some antibiotic properties that inhibit bacteria growth. So putting sage in your poultry stuffing helps to retard the kinds of bacteria that cause foodborne illness - and stuffing is an idea bacteria bath, because it's moist and doesn't usually reach the same bug-killing temps that meat does. Cultures that figured this out long ago forever married sage and stuffing in their cuisines. It often accompanies pork or is an ingredient in sausage for similar reasons.

Sage makes a nice pesto, with walnuts. If you want to avoid carbs, you could serve it over chicken. It's highlighted in chicken Saltimbocca, one of my favorite indulgent dishes. Cook's Illustrated had a recent recipe for it that looked terrific, but because they are annoying you can't read it online. Look for it in your local library.

Unconventional options; I bet sage ice cream would be awesome. Or how about a sage margarita?
posted by Miko 20 July | 19:11
I also have too much. I dry it, clip the flowers for prettiness, drink it as tea (superb for sore throats) and occasionally make fried sage butter for ravioli.
posted by Riverine 20 July | 22:36
I make risotto with chopped sausage, apple and sage.

Somewhere, my nonna is weeping.

Hehe. I guess, as a non-Italian with hardly any Italian connections, I am free to play fast and loose (I copied the blasphemous risotto from a restaurant dish I had enjoyed in Oxford). I do enjoy the classic risotto milanese as well.

I agree with Miko - sage is one of the few herbs which is just as good, or even better, dried as fresh.
posted by altolinguistic 21 July | 04:14
It's great for mental acuity and clarity, as well as tasty! Before job interviews or exams I drink peppermint, sage, rosemary and lavender tea. Good stuff. You do need to be caeful with sage, though - it can be toxic with prolonged use.
posted by goo 21 July | 04:33
Make a thick beer batter, coat and deep fry the whole sage leaves. Do the same with courgette flowers if you have any. Snack on them. Yum.
posted by bifter 21 July | 09:15
Specklet, if you're still reading this I'd say dry it, crumble it up and put it in pretty jars for your friends.
posted by brujita 23 July | 16:20
IT'S HOT || Cutest Bunny Opener EVA