What to do with Sage

[Robson Valley]

I can't come at the concept of loading up my pancakes with herbs of any kind.
Not the taste I'm looking for. Thinned batter, almost like a crepe, works OK as a soft tortilla.

Just last week, I bought 4 salts from an artisan company in Newfoundland ( the big rock island off Canada's east coast.)
Plain is good. Juniper smoke and alder smoke were weak. Coffee salt was magnificent! Taste treat.

I can see making "sage salt." 1/2C plain sea salt + 1/2 C very fine dice sage and let that sit for 30 days.
Lemon zest works (2 TBSP) about the same.

 

[Toddy]

It rises up and sets much thicker than a pancake. It's more like cornbread I suppose. A fried cornbread ?
I like the crispy outer and the flavour filled inner. Folded in half and let to cook for another few minutes on slightly reduced heat mine end up about 3cm thick.

Sorry @Allison McKenzie we've rather taken your thread Off Topic.

 

[Robson Valley]

Would fresh fine dice sage be OK in conventional skillet corn bread?
I'm trying to imagine the taste combo.

 

[Billy-o]

It rises up and sets much thicker than a pancake.

I put a bit of baking powder in, but I like that suggestion of sparkly water to provide the air, Toddy.

 

[Toddy]

To be fair I do use self raising flour, but I don't think adding baking powder would go amiss
The sparkling water just loosens it all up, and the yoghurt is acidic enough to boost the raising agents

 

[Toddy]

Would fresh fine dice sage be OK in conventional skillet corn bread?
I'm trying to imagine the taste combo.

Don't see why not. I'd add some cheese myself, or at least chop up some of those tomatoes you make and like so much

 

[Robson Valley]

Must be a product of my upbringing.
Corn bread and molasses (treacle?)
Cheese and tomato are not on that menu.

I grow lots of clusters of little tiny tomato-shaped purple fruit that I call grapes.

In less than a week, I'll get a 25 lb case of field-ripened Roma tomatoes for $10.00.
Then a couple of days with my dehydrator running and I'm set for a snacky thing!

 

[Toddy]

I think of cornbread as a savoury thing though. Treacle's for cake and puddings and scones and dumpling.

On that note though, sage makes awfully good doughballs/dumplings too.

 

[Billy-o]

To shush the kids up (by now thoroughly addicted) , I just made a load of mushroom, onion and courgette fritters, with again, of course, Sage!

This one is a real winner, producing a heavy creamy mushroom flavour as a veh for the herbiness. Scoffed up with baked sweet potato chips, green beans sautéed in a few mm of salty garlicky water ... with more sausages. And very large, very icy vodka and tonic drinks

Experiments with chives and left-over green beans tomorrow, if the kids remain game.

 

[punkrockcaveman]

fritters are great! I like mixing green beans and sweetcorn in the mix

 

[TLM]

And for spectacular effects use Salvia divinorum instead of Salvia officinalis.