I love sage.
The love doesn’t come from my childhood.
My mother was an excellent but not enthusiastic cook. She loved to bake but cooking was more of a chore and she wasn’t given to spontaneous creativity.
She always put sage in her turkey stuffing – but never more than she absolutely had to.
Meaning she would use a scant teaspoon for the stuffing of a 18 lb bird.
I would use a ‘good handful’.
Mon mari would use three…..
I have spent the last few months harvesting sage: carefully picking only the nicest leaves and carefully drying them for my use
I chop off large branches for mon mari to use.
He has his own stash.
He picks off the leaves and tosses them into a basket to use in whatever he happens to be cooking. That way he can use as much as he likes without ‘getting yelled at’.
At this time of year I’m still using fresh.
And I use it in just about everything, including these cute little Veal Rolls
Thinly sliced veal or beef, rolled around a variety of fillings are found all around the Mediterranean. The meat should be between 1/16th and 1/4th inch thick (.4cm). It’s best if you can have the butcher slice it. Or buy veal scallops and pound them thinner if needed.
Braised Veal Rolls with Prosciutto and Sage
Total time: 70 minutes
- 4 thin slices veal, app: 3 1/2 X 6 X 1/16th inches (8 X 15 X .4cm), about 8oz (250gr) total weight
- 2 slices Prosciutto, cut in half to fit the veal
- 12 large sage leaves
- 1/2 cup grated Parmesan
- 1 tbs olive oil
- 1 cup white wine
- 2 tbs tomato paste
- 2 tsp cornstarch (corn flour, maizena) dissolved in 1 tbs water
- Lay the veal slices flat. Pound to make thinner if needed.
- Lay 1 slice of Prosciutto on top of each slice of veal.
- Put three sage leaves on top of the Prosciutto.
- Sprinkle with Parmesan, dividing evenly.
- Starting from the narrow end, roll the parcels up, keeping them as tight as reasonable.
- Tie securely with kitchen string.
- Heat oil in small, heavy pot or skillet. Add the veal rolls and brown lightly on all sides.
- Add the wine, tomato paste and stir to combine.
- Reduce heat, cover and simmer for 1 hour.
- To finish: Dissolve cornstarch in water.
- Remove veal rolls to a small platter and carefully remove string.
- Increase heat under sauce. Add cornstarch, stirring until clear and thickened. Spoon over rolls and serve.
I think spider season is over. There’s not been a new sighting in a few weeks now. I know they’re not gone, but the constant appearance of the really big ones is waning.
I have a friend who is dealing with a slug invasion in her kitchen.
Spiders…. Slugs…. Which is worse?
Our local farmer plowed up the sunflower field the other night. Perhaps, if he had plowed during the day, he could have seen more clearly and not thrown big clumps of dirt and weeds up on our property.
So I got to to go around the edge of our field, pick up big clods of dirt and toss them back into the field as well as kick over the furrows that were, er, encroaching. (French farmers are notorious, with other French farmers, for taking just a little bit more land every year.)
Now that it’s done, I can mow.
Last, but not least, as is the usual situation in the fall, I’m getting bites all over my legs from unknown insects.
The bites itch like crazy.
Whatever it is, seems to be biting the dogs as well.
It happens every year at this time, and lasts about 3 weeks.
The last few days have been sunny, warm and beautiful, reminding me that I love this time of year…. Despite the spiders and bites and plowing and mowing and tree trimming and all the work involved in getting ready for winter.
If you want nutrition information for the recipe, try this site: Calorie Count