Our garden is busting with sage! What does one do with so much sage?? I do not know. It seems you either have to try to ignore it or try to give it away to everyone you know. Anybody want some sage?
To make a minor dent in our growing collection of sage, I made this white pizza with sage from Deborah Madison's "Local Flavors". Basically make your favorite pizza dough. Roll it out, top it with olive oil and slices of fresh mozzarella, and bake for 7 minutes at 500° F. Then add sage and bake for 8 more minutes. Remove the pizza from the oven and top it with parmigiano reggiano, red pepper flakes, and sea salt.
I've made this pizza in the past with dried sage leaves and the flavor was much more intense and tasty than with fresh sage. To improve the flavor of a fresh sage pizza, I would toss in fresh garlic next time.
Ooh, I know! 1. Dry a lot of sage and crumble it up so you never have to buy dried sage again. 2. Make a compound butter, put it in the freezer, and slice off pats to melt over whatever you like throughout the year. 3. Maybe make a big batch of something sagey--pumpkin sage soup (later obviously), stuffing mix with breadcrumbs and spices, etc--and preserve it, either in the pressure canner or the freezer. That pizza also looks great, of course!
ReplyDeleteGood thinking! We are drying 2 huge bunches and there is more on its way! Maybe I will make a homemade tofurkey this year solely to stuff the middle with sage...
DeleteMmm, good idea! We have a ton of sage in our balcony garden, too. We may just have to try this one. We were thinking about tossing the sage in some olive oil so that it almost fries up when it goes in the oven. What do you think?
ReplyDeleteThat sounds great. The cheese oil sort of does that but a pre toss in oil might intensify the sage flavor and crunch. Tell me how it turns out!
DeleteThis is a great idea! I also have a lot of sage in my garden, so I want to make this, too.
ReplyDelete