Our garden is overflowing with beautiful sage. I enjoy, especially at this time of year, cooking with this luscious aromatic herb which fills my entire home with intoxicating aromas reminiscent of the holiday season. I also add sage to small floral bouquets, or frequently to my holiday table-scapes where it is not only adds elements of brilliant silver-purple color, but it is complimentary to many of the flavor profiles of autumn dinners.
Sage hasn’t always been a culinary item. During ancient times it has been used to treat a variety of health conditions. A member of the mint family, sage is still thought to have some medicinal value. The Romans supposedly used it as both a diuretic and an antiseptic. In fact, modern research shows that sage may enhance brain function.
Here are three of my favorite recipes for sage. One is an ethereal cornbread that is sure to become a go-to for this time of year. Julia Child’s veal and mushroom dish is another special one…note that I often substitute sage for tarragon. The last one is a chicken recipe from an old Bon Appetit. It’s always a crowd-pleaser.
Julia's Veal Scallopini: (remember to substitute sage for tarragon!)
If you don't have Julia's Mastering the Art of French Cooking, here's an online rendition:
Chicken with Olives, Carmelized Onions & Sage: