Chanterelle-sage bread pudding: This hearty dish, a savory take on bread pudding, is studded with chanterelle mushrooms.
Divide among 4 serving bowls, and garnish with remaining sage and bread crumbs.
After songbird-hunting season opened, in the fall, he would go to a specific restaurant where they'd roast them on spits with pork, sage, and bread.
Small mounds of this stuffing are then sandwiched between two fresh sage leaves, breaded with flour and egg, and deep-fried.
All baked goods are made at the restaurant, starting with the sage scones, banana bread and Irish soda bread put on the table as you arrive.
A sage-infused olive oil drizzled over polenta is heavenly, and we love baking sage in corn bread, especially with crumbled bacon.
In a bowl, mix with corn bread, sage, salt and pepper, and place in a 9-by-12-inch glass baking dish.
Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg.
One thing I know how to do, from my mum, is lambs' hearts and beef hearts, which I roast, stuffed with proper bread and sage and thyme.
But have a perfect veal tonnato at Sale e Tabacchi, a plate of ravioli in sage butter, some soft bread, a small taste of espresso to finish.
SAGE AND BACON CORN BREAD Time: 30 minutes 2 strips bacon 1 1/2 cups yellow or white cornmeal, preferably stone ground 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 3 heaping tablespoons minced sage 1 egg 1 1/2 cups whole milk 2 tablespoons butter, warmed.
