All of the other herbs in my garden are dead, but my sage is still “killing it” as my son likes to say. To show my admiration and appreciation of sage power, I decided to include it in someway with my meal today.
I’ve told you a few or many times that my mother would cook green beans, ham hocks and potatoes together until the beans were gray and the potatoes melting. I decided to use this idea with snow peas, pancetta, potatoes and sage, jettisoning the extreme cooking method.
My Mom’s vegetables were always interesting, though overcooked. She would always add some extra, even if it was only onion. We loved her overcooked spinach with vinegar and boiled eggs. She would boil corn on the cob until they screamed for mercy, but sprinkled with paprika and slathered in butter, you would get no complaints from us.
This was nice with the sage and pancetta. Bacon or lardons would serve as well.
Now that I’ve discovered kosher chickens, I’m much more secure and comfortable cooking chicken in the U.S. I don’t know what makes a chicken kosher, but unlike most chickens, they taste like chicken, aren’t packed with loads of unhealthy looking, discolored fat and have normal size breasts.
I cut this chicken up in the normal fashion, albeit a little wildly. My everyday knives need to be sharpened and I think I’ve found a place.
This is my usual oven chicken; salt, pepper, flour, melted butter in the pan.
Sage Potatoes and Snow Peas
1/3 cup pancetta
1/4 cup sage, chopped
2 tbsp butter
1 lb mini potatoes, boiled and halved
1 1/2 cups snow peas
2-3 tbsp chicken broth
Lightly brown the pancetta in a large skillet, stir in the sage, then add 2 tbsp butter. Gently stir in the potatoes until they are coated with butter, then stir in the snow peas. Add 2-3 tbsp chicken broth to the pan, cover and steam for 2-3 minutes.