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ideas for fresh sage-- not lamb

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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 ?

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  1. Crown roast of pork with sage and onion stuffing. Mmmmmmmmh -

    1. Squash ravioli with a toasted butter sage sauce.

      1. Turkey stuffed with sage, onions and bread.

        Sweet potato gnocchi with butter and sage.

        Or dry it, burn it, and watch your house smell like a hippie conclave.

        4 Replies
        1. 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.

          1. re: MMRuth

            Often when I try to fry sage it tastes grassy -- any ideas why this happens/how to avoid it?

            The sage I use is always picked out of my garden . . . olive oil is the frying medium. I fry it until the moisture/sizzle is gone.

            THX!

            1. re: pitu

              Hmmm ... I always use butter for this, and I don't think I've had a grassy taste, just a very definite sageness. Also, there is still lots of brown butter left when I do - the "sauce". Does the olive oil have a grassy taste - as they can?

              1. re: MMRuth

                thanks as always for your assistance!
                I'll have a go with butter . . .

        2. 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.

          1. j
            JK Grence (the Cosmic Jester)

            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.

            Link: http://thecosmicjester.blogspot.com

            1 Reply
            1. re: JK Grence (the Cosmic Jester)

              an even easier route to this perfect taste is sage butter over gorgonzola ravioli (gorgonzola walnut is what I look for)