ideas for fresh sage-- not lamb
- vicki_vale Jul 26, 2005 09:08 PM
My herb garden needs a haircut soon. I have lots of fresh sage and am looking for ideas.
Roasted chicken with sage stuffed under the skin was not popular at my dinner table...too powerful and strangely bitter. On other hand, acorn squash & brussel sprouts with sage turned out well last fall.
Any ideas for good combinations with sage...besides lamb ?
re: Das Ubergeek
A butter and sage sauce is also very nice with ravioli - I usually use it on cheese or mushroom ravioli. Brown the butter, add the sage (it gets lovely & crispy), put aside, then just reheat when the pasta is ready. I like to briefly saute the ravioli in the butter, and then add a little chopped fresh sage in addition to the "crispy" sage.
Sage and onion anything or nothing. Sage and onion marry so very well.
I have eaten sage and onion pizzas that were butt-kickers.
I have cooked liver with sage and onion that earned me accolades from non liver eaters.
On the other hand, I have never thought about pairing sage with lamb.
I had a killer pasta the other night at Giuseppe's Italian Kitchen in Phoenix (scan the Southwest board for other people's reviews)- homemade fettuccine in a gorgonzola sage sauce. I can't imagine there would be more to it than sauteeing the sage in some butter and stirring in a healthy dose of gorgonzola cheese; it was one of those dishes where you could tell its transcendence relied on simplicity with extremely good ingredients. Some roasted asparagus or a little prosciutto would be very worthwhile additions.