Mysterious Annatto Seeds

The sage plant (Savlia officinalis) is one of the most popular medicinal and culinary plants in use in the west today. Native to southeastern Europe, sage is a evergreen perennial herb available in many varieties.  Garden sage is most common, is drought tolerant, and deters deer.
Sage leaves can be used fresh or dried. Fry or cook fresh sage to release its flavor.  Dried sage is more concentrated in flavor and should be used sparingly.
As a seasoning, cooks use sage to flavor pork and poultry. The smell of sage is often reminiscent of holiday turkey, and sage pairs especially well with chicken, turkey, Cornish hen, duck, goose, and for sausage making.
Historically sage was thought to counteract indigestion and it became a regular ingredient in rich meat dishes. Use dried sage in small quantities, such as a pinch unless specified by a recipe.

Ideas for using sage in cooking
Make a bundle of herbs for meat bouquet garni using sage, thyme, celery and parsley.
Sage is ideal for flavouring meat or poultry dishes, it also goes well with cheese, apples, sweet potato, butternut squash, beans (chick pea, fava, lima, navy, green beans), and tomatoes.
Use to make your own homemade stuffing mixed with onion.
Use to flavour homemade vegetable soups or hearty meat stews.
Add to your homemade sausage mix.
Sprinkle chopped sage leaves or dried sage onto toasted rustic or French bread rubbed with garlic and drizzled with olive oil.
Use in a recipe for "saltimbocca", where sage leaves are rolled up with ham and veal and then fried in olive oil.
Fry sage leaves in olive oil, with garlic, lemon juice, and white wine to make a delicious sauce for pasta.
Add some chopped sage to your bread recipe.
Rub sage and garlic into pork chops before grilling.

Sage & Mushroom stuffing, turkey style
2 lb. cubed dense bread, allow bread to dry out or bake on cookie sheets for 20 minutes in 300 degree oven
1 cup minced onion
2 T. minced garlic
1/2 cup minced fresh sage or less than 1/4 cup dried sage
1/4 cup minced fresh parsley
1 cup minced celery
1 cup chopped button mushroom or 1 small can mushrooms, use canning liquid, do not drain
1 jar or 1 cup turkey gravy
2 cups water or vegetable broth
1 T. black pepper
Add salt to taste
In saucepan add turkey gravy, water, garlic, sage, parsley, and mushrooms.  Stir well and simmer 5 minutes. Add onion, celery, and simmer 15 minutes.
In large casserole dish or large cake pan, add all bread, pepper, and sage veggies from the saucepan.  Bake in 350 degree oven for 1-1/2 hours, covered.  Check mixture and stir often.  I sometimes add more moisture if the bread is very dense.

Mashed Potato with Sage Butter
1 pound smooth skinned potato, and 1/2 pound sweet potato
1/2 tsp. fresh cracked pepper
Salt to taste
6 sage leaves minced
3-4 Tbsp. butter
1 cup Fontina cheese (or parmesan, romano, goat cheese, sharp cheddar)
Wash potatoes and peel if desired. Prepare potatoes as you would for mashed. Drain potatoes, whip with butter, cheese, salt and pepper until smooth. Stir sage into potato mixture. Put potatoes in uncovered casserole dish and bake at 350 degrees for 1/2 hour. Garnish with chopped green onion if desired.

Sweet Potato/Pumpkin Raviolis
1 cup canned pumpkin or drained sweet potato
½ cup parmesan
1 package wonton wrappers
1 egg white
10 chopped fresh sage leaves
1 ½ sticks unsalted butter-melted
¼ cup white (or yellow) cornmeal
½ tsp. ground cinnamon
Nutmeg for garnish
Pinch of salt
Optional: 1 cup sour cream, ½ cup softened cream cheese, 1 tsp. brown sugar, and chopped green onion.
In bowl mix pumpkin or sweet potato with ¼ cup parmesan with cinnamon, salt, and ½ sage leaves.  Set out baking sheet and dust with cornmeal.  Whip egg white with 1 tsp. water.  On each wonton wrapper; brush with egg and then a small spoonful of filling.  Top with another single wonton wrapper, pressing down the edges around the filling.  Place raviolis on dusted baking sheet.  Refrigerate for 20-30 minutes.
Stir together optional ingredients and set aside.
Cook raviolis in boiling water for 2-3 minutes, they float when they are done.  Drain ravioli.  Plate ravioli, top with remaining fried sage, and pour melted butter over them.  Garnish with nutmeg and extra parmesan.  Place (optional) dollop of sour cream mixture in the center of plate.