rhubarb, I picked up a big bunch of lovely sage at the Sunday market on the Boulevard Richard Lenoir near Bastille. Even at this giant market, fresh sage can be scarce, and normally comes in stingy bunches that I don't have trouble using up. But this was like a sage bouquet. So far, I've used it in a chiffonade to flavor brown butter for ravioli and cut some up for a Tuscan white bean and tunafish salad. Tonight it will be rolled in a veal cutlet and snipped into mushrooms, but I still have more left, and want to use it up before it dries out. Any sage advice about how to use up my sage?
For a list of Paris' open air markets, go here.
- Kristin Hohenadel blogging from Paris. She can be reached at kristin @ apartmenttherapy . com