05-12-01
Dear Ask Pixie,
I will admit I'm fond of my herbs and spices, and while I'm not green enough to be growing my own, I make do just fine with my pre-packaged, dried herbs which I utilise quite wqell, but I have a problem. I have far too much sage (I purchased it in bulk, happy with the inexpensiveness of it all), and I have not yet found that "killer" use for sage that has me depleating my stores as I do quite happily with my bulk oregano, thyme and basil....
Please help.
The Not-So-Great-Sage.
Well, 'Sage', I myself am a great fan of that particular herb.
Traditionally, sage is used with poultry, pork and veal, as well as being a staple in Mediterranean cooking. You can make a fabulous marinade for chicken and pork chops with: olive oil, a drizzle of toasted sesame oil great enough to impart its rich flavor, rubbed sage, thyme and rosemary leaves stripped of their stems, and finely minced garlic. This mixture is suitable for marinading overnight, using as a basting during grilling, or even for broiling/pan frying.
My favorite application is a savory cornbread-sage stuffing with craisins. To make said dish, buy a box of cornbread stuffing, preferably Stovetop, add liberal amounts of sage, an excessive amount of craisins (sweetened dried cranberries), and prepare as per packaged instructions.
If you like veal, you might check out a recipe for Osso Buco. For chicken, try Chicken Saltimbocca, and here's a link to a pasta recipe on marthastewart.com.
Good Luck!
-- pixie
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