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
RE: Fryd: (Since you're all so great with this stuff)All my advice is sage.SB (although my puns aren't always)
Roasted lamb with sage is great.Uhura
Roasted lamb with sage is great.Uhura She's converting to Judaism, so this will be perfect.Thanks!
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 tomatoes1/2 C. finely chopped fresh sage, loosely packed2-3 T. minced garlicChicken brothOlive oilFlourRemove 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.)
ragout/cassouletThanks!I may have to ask her for some Sage and try this myself. Sounds delicious!
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