Saturday, 10 June 2006
WHB#36: sage (Salvia officinalis)
At the beginning of June, the nights were finally warm enough to bring the overwintering basement plants outside. And happily, there was a potted sage plant that thrived there too.
So at last we had enough sage to try Haalo’s recipe for Linguine with a sage burnt butter sauce and sautéed Sweet Potato that she posted way back in January for
IMBB#22: Use your noodle.
I had a feeling we were going to love the dish and I was right! It is great – I’m so glad we bookmarked Haalo’s recipe and remembered to try it – even though we didn’t follow it exactly.
(click on images for larger views and more photos)
Spaghettini with Sage and Oven-Roasted Sweet Potato
- 1 sweet potato, cubed
- olive oil
- 1 medium onion, chopped finely
- 3 cloves garlic, sliced thinly
- dried bread crumbs
- good shot of sage leaves
- salted water
- salt and pepper, to taste
- Cube sweet potato, drizzle with olive oil, sprinkle with salt and oven-roast at about 350F til golden and a bit caramelized. Set aside.
- Chop onion finely and sauté in olive oil til lightly golden.
- Add butter to onions and sauté garlic.
- Add bread crumbs and cook til toasty.
- Add sage and cook til sage releases aroma.
- Put spaghettini in plenty of salted boiling water and cook til al dente.
- Drain pasta; add pasta and sweet potato to onion/sage mixture and toss til spaghettini is glistening. Grind pepper overtop.
Next time, we’ll toss the spaghettini with sage/onion/garlic butter mixture and reserve the sweet potato cubes as garnish. That way, the sweet potato cubes will retain their chewiness.
Thank you, Haalo, for a brilliant idea! We’ll definitely have this again!
Sage is a hardy perennial that likes full sun (will tolerate light partial shade) and well-drained neutral soil (not acidic). Cut plant back in early spring for new foliage. Water when soil has just dried. Be careful that the soil doesn’t get waterlogged.
Sage flowers and leaves are edible. They are quite strong tasting and a little goes a long way. However, when whole leaves are deep fried til golden and crisp, not only are they wonderful but the strong taste of the sage is diminished dramatically.
Sage is very good with pork or chicken and I think it is an essential ingredient for stuffing a chicken. The leaves can be dried at the end of the season to be used in poultry dressing over the winter.
If you wish to participate in WHB#36, send your link to sweetnicksplace AT aol DOT com by 17:00 EDT on Sunday 11 June, 2006. The round-up will be posted on Sweetnick’s site on Monday:
edit 13 June 2006 @ 10:53 EDT:
Sweetnicks WHB#36 roundup