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A friend of mine is growing sage and would like to know how she can cook with it.

Since you're all so great with this stuff, I told her I'd ask here.

TIA,
Frydaze1
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RE: Fryd: (Since you're all so great with this stuff)

All my advice is sage.

SB (although my puns aren't always)
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Roasted lamb with sage is great.

Uhura
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Roasted lamb with sage is great.

Uhura


She's converting to Judaism, so this will be perfect.

Thanks!
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Here's my version of the "ragout/cassoulet" that was mentioned a week or so ago:

3/4 lb. white beans (soaked over night & drained)
4 links of sausage (I used hot Italian, but turkey or chicken sausage would work well, too)
1/2 lb. pancetta (um....I guess you could leave this out and add more chicken sausage to keep kosher)
5 plum tomatoes
1/2 C. finely chopped fresh sage, loosely packed
2-3 T. minced garlic
Chicken broth
Olive oil
Flour

Remove sausage from casings and break into small bits. Dice pancetta finely. Heat 3(ish) T. olive oil in pan & fry pancetta & sausage until pancetta is crispy & sausage is cooked. About half way through, add garlic & finely chopped fresh sage to meat & oil in pan. Add same amount of flour to pan as there is oil and creat a roux. Cook roux until golden and then deglaze pan w/chicken broth. Add beans and more broth to cover, add chopped tomatoes & cook until beans are tender and sauce is thickened. (Warning: This makes about 8 healthy servings.)
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ragout/cassoulet

Thanks!

I may have to ask her for some Sage and try this myself. Sounds delicious!
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