Sage: age or just a growing up?
I loathed sage for years. My mother rarely cooked with this herb, but it was ubiquitous in a chicken stuffing. The stuffing mix was usually out of a packet and every roast chicken, whether at boarding school or at someone's dinner table, just tasted the same. As did the Christmas turkey. It's also partly why my turkey stuffings are not traditional. That's a discussion for another time.
I "discovered" sage and its flavour in a little Trattoria in Grahamstown (now known as Makanda), 10 years ago this month. I was there on business - with a colleague and at my almer mater, Rhodes University. When I travelled a lot on business, and for what seemed like days on end, eating out became a necessary evil. I used to get to a point where all I wanted was simple. A salad. Vegetables. Pasta. Comfort food.
This particular evening, my colleague and I stepped across the road to this highly recommended establishment. Not much on the menu appealed. Too heavy - it was a hot February evening - and mostly all meat-based. Way down on the menu was a little item: gnocchi with burnt sage.
As one ages matures, so does one's palate, so I thought it time to try to exorcise the ghost of sages past.
My choice thrilled so I resolved to both replicate the dish and to be more sage-friendly. For some reason, I have struggled to grow this herb. We couldn't find the perfect spot: at first, the plant would thrive and then become infested with some or other beastie and expire. This time, when she looked sad, we moved the tub, gave her a hair cut.
Voila!
I keep on mentioning that the tide seems to be turning for me. I apologise for being cryptic, but until I am certain that there's no rip current, crypticism (if there is such a word) will continue. My days are really busy and my kitchen has, more than ever, become the place to which I flee to "come down".
So it was last evening. The meal planner headline: pasta and salad. It was Wednesday... I asked The Husband what he'd like. He shrugged. "Anything is good!"
Sometimes, easy to please isn't helpful!
I headed into the garden and happened on the sumptuous sage: homemade tagliatelle and roasted butternut with burnt sage and boerenkaas.
I had roasted vegetables, including butternut on Sunday. The beetroot and turnip went into the salad.
The sage is lovely contrast to the sweetness of the butternut.
Pasta is not gnocchi and which I still plan to make, but this was a more than passable combination.
Perhaps, at last, I am growing up...
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
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I ABSOLUTELY felt the same way as you about sage. I've also rediscovered it, like you. it's actually a bit of a goddess! It helps regulate temperature (hello, sage and menopause!) and it's incredible in vinegar as a gargle for sore throats - in fact, I always make sure I have enough of it prepped for winter and so should you!
I do need to pay it much more attention!
No, never grow up! Resist forever! Ha ha.
Sage is an interesting herb. I also haven't always loved it. I do enjoy it now, but I've never done anything as creative as this! You've inspired me.
Growing up? It's taken about half a century, so far! I am a slow learner! 🤭
Happy to be inspiration! Let me know how it goes.
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I do need to remember this tag and this community! Thanks for the reminder.
I really like this post. I love how you tell us the story of your relative adversity towards salvia and how later, thanks to a beautiful experience, you liked it and even adapted it into your recipes. On the other hand, the recipe you share here is delicious and very well presented, like all the ones you make. I really like white sage, I use it in the preparation of quinchonchos, a kind of peas, and it works very well. I will try to make this recipe that you present to us, since it is always important to experiment and vary in the kitchen. Very good post. Greetings.
Este post me gusta mucho, mucho. Me encanta cómo nos narras la historia de tu relativa adversión hacia la salvia y cómo después gracias a una bella experiencia, le tomaste gusto e incluso la incluiste dentro de tus recetas. Por otra parte, la receta que aquí nos compartes está deliciosa y muy bien presentada, como todas las que haces. A mí me gusta mucho la salvia blanca, la utilizo en la preparación de quinchonchos, una especie de guisantes, y le va muy bien. Trataré de hacer esta receta que nos presentas, ya que es siempre importante experimentar y variar en la cocina. Muy buen post. Saludos.
Thank you very much @sirenhippie - and for the curation. I appreciate your kind words! I like sharing the stories associated with my food: not much that I cook doesn't have a story.
Thank you for mentioning peas: I would imagine that sage would work well with them - depending on what one is doing. I shall give that a try some time.
Do let me know how it goes?
I absolutely loved your post. Beautiful pictures, beautiful wording. And the food looks just great. The butternut-sage combination sounds just right.
I haven't used sage for a while. It always scared me a bit; I found it a little overpowering. It may be due to the fact that the stuff we used to find was the dried kind. I am not sure how long ago we bought the fresh herb for the first time, but that was a game changer. Though we would still use it primarily in a concoction for liver health (if I remember correctly), we started to try it with--yes--chicken and lamb. And long ago, a friend told me that her mom's tomato sauce recipe used sage and bay (a very nice combination, if you ask me).
About 25 years ago, we grew some plants in my mom's garden and had a good supply until some "gardener" dug them out. Sigh...
I think you are right: dried and the herb's flavour intensifies. I also find that the flavour of sweet basil - dried - is completely different. It was my first introduction. Experimenting in my first ever kitchen and in an apartment with no fridge or veranda. Before I thought of window sill planting. That was 35 years ago! I have come a long way. Fresh herbs are a non-negotiable in the garden and completely change the flavour of any dish. Always for the better, IMO.
Appreciate the kind words and your stopping by!