abundance of sage this summer , what to do?!
The plants are really staring to take off . . . and I'm swooning after reading the shiso suggestions today.
I make gorgonzola walnut ravioli in sage butter, and on rare occasion malfatti (chard/parmesean balls in sage butter)
I love sage butter, but I'm feeling a little unimaginative for other uses, especially vegetarian or at least a little less heavy.
Perhaps a white bean dip?
I think this is attributable to Alice Waters: saute sage leaves in olive oil until they just stop sizzling (the point when their moisture is gone -- kind of like corn tortilla chip frying). Then, after draining, crumble them over nearly anything: goat cheese, potato gratin, grilled birds, etc. My wife and I have a hard time not just eating them sprinkled with salt with a cocktail.
One of my favorite flavor combinations is butternut squash with sage, cooked all kinds of different ways--especially in Deborah Madison's winter squash galette. But it's summer, so squash isn't really in season.
Sage and chicken? Not unique, but always so amazing tasting! Take a page out of the Zuni Cookbook and insert lots of leaves between the skin and flesh. If you're roasting a whole chicken, put some in the cavity too.
When you devein jumbo shrimp, make the cut a little deeper. Then, use that as a pouch for a fresh sage leaf. Then, wrap prociuotto around the shrimp, one layer only, and use a toothpick to hold the thing together. Pour a bit of olive oil over them, then pepper (no salt). Saute about 3-4 minutes each side.
I get tons of compliments on these.