Might I suggest sage? According to a study reported by the BBC sage was seen to improve memory and may be helpful in the treatment of Alzheimer's. It also has anti-oxidants, anti-inflammatory properties, is good for sore-throats and menopause. (Talk about one-stop shopping!) It's marvelous abilities have been accepted and noted for hundreds of years: "in 1597 the herbalist John Gerard said that it was "singularly good for the head and quickeneth the nerves and memory."
And it tastes good! Sage is my favorite winter herb. It seems to go well with winter vegetables and winter cooking: braises and stews. Plus it freezes well. I pick and wash the whole leaves, lay them on a baking sheet in the freezer for about 15 minutes then stack them up and put them in freezer bags. I use them whole or chopped all winter…until the summer herbs start coming up, sigh…soon!
Don't you just love the way they tie the roasts here? All those little bows are so cute!
Braised Pork with White Wine, Olives and Sage Time: 1 hour 45 minutes
1 pork loin roast, 1 1/2 – 2 lbs (750gr)
1 1/2 tbs persillade which is
1 tbs parsley
1 clove garlic – chopped very finely, together
10 – 12 sage leaves substitute 2 tbs dried
10 – 12 olives
1 cup of white wine
1 tbs olive oil
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs chicken stock
In heavy pot or oven with tight-fitting lid, brown pork in olive oil. Mince garlic and combine with parsley. After turning pork, spread persillade over the top of the pork. Add the sage leaves, olives and white wine, turn heat to low, cover and braise for 1 1/2 hours. Remove pork and keep warm. Either use a meat thermometer or slice into the middle to make certain it's done. Slightly pink is okay. (If it's not done, cut into thick slices and put back into the pan for 5 minutes.) Dissolve cornstarch in chicken stock. Stir cornstarch into pan juices and thicken. Cut pork into thick slices, spoon some of the thickened sauce over the top and serve, remaining sauce on the side.
I've been planning to try sunchokes (Jerusalem artichokes) for a long time. I've been seeing these at the market for weeks. 'Topinambour' the sign said. They didn't look like the sunchokes of my memory (not enough sage as a youth) and I became so intrigued I bought some. Guess what? They were good! Plus I found a recipe for them with ….you guessed it – Sage!
Sautéed Sunchokes Time: 30 minutes
based on a recipe I found in my new Bon Appétit Cookbook….why are they always serving 8 or 12?
2 – 3 Jerusalem artichokes aka sunchokes
2 tbs butter
1 clove garlic
4 – 6 fresh sage leaves substitute 1 tbs dried
Peel sunchokes using a vegetable peeler. Leave whole and put into a steamer basket over hot water. Steam 20 minutes or until just tender when pierced with a sharp knife. They may get a little grayish on the outside – no problem. When done remove and cut into 1/4" (.6cm) slices. Mince garlic. Chop sage leaves if using fresh. Melt butter in nonstick skillet. Add garlic and sage and sauté 1 minute. Add sunchoke slices and sauté 5 – 10 minutes, until just starting to brown. Remove and serve.
Weekend Herb Blogging is back home with Kalyn this week. Be sure to stop by her blog, Kalyn's Kitchen and read all the wonderful entries on Monday.
If you're a South Beach fan she's got lots of info and recipes on that as well! (I don't think my risotto qualifies….)