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ideas for fresh sage-- not lamb

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  • vicki_vale Jul 26, 2005 09:08 PM
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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)

            2. white beans with sage, garlic, fruity olive oil, also good with additional tomatoes & bay leaf

              1. I hate to admit it but my sister got this recipe from Rachel Ray and it was really good. Grilled Shrimp wrapped in pancetta and sage.

                Basically you use the pancetta to keep the sage pressed against the shrimp when wrapped. Drizzle a little oil and grill.

                3 Replies
                1. re: MV

                  Is this the same "MV" who posted the Trader Joe's Rock Shrimp recipe???? Made it last night and thought it was FABUUUUUUU.

                  1. re: Jeff W

                    Thats me and im glad you liked it. That was my own creation. I havent made it in a while, ill have to go grab some rock shrimp at TJ's. Basically since the summer has started ive been grilling non stop. Done a few beer can chickens with great success.

                    Try the grilled shrimp with pancetta and sage, it is a good combo, but then again i suppose any shrimp and salted pork product would be.

                    1. re: Jeff W

                      I was just trying to look for my post on it, but couldnt find it, do you have a link?

                      One of my biggest problems as a cook is that i make some really delicious things but forget what i did. I guess posting serves two purposes, sharing a great recipe with others and saving it for future use for myself.

                  2. Sage with pan-roasted potatoes is an Italian classic. Use either a sprig and put it in the hot olive oil along with the potato wedges, or chop it and sprinkle it on the potatoes.

                    1. I have had great success with a sage tempura appetizer. Sandwhich olive tapenada, or filling of your choice, between two sage leaves. Lightly coat in a tempura batter and fry until golden brown. Salt immediatley upon removing from the oil and serve.

                      1 Reply
                      1. re: Jim

                        Along the same lines: frito misto. Batter and fry the individual sage leaves and an assortment of seafood (shrimp, scallop, fish filet, calamari, etc.) and vegetables (onion, fennel, potato, etc.). Serve with aioli and lemon wedges.

                      2. Cut zucchini and onion into matchsticks, cook on high heat until zucchini starts to get tender and golden around the edges (you want slight charring on the veggies), add drained ricotta cheese, cooked gemelli, salt, pepper, and lemon zest, and finely chopped sage. Stir to coat and heat through, 1-2 minutes, and serve. Also good without the pasta, on top of polenta, or all by its lonesome. Not so good with summer squash. Green beans and potatoes are also good this way.

                        1 Reply
                        1. re: emdb

                          Sear a pork tenderloin and stuff with whole sage leaves and a little garlic -- I like to stuff it through the center with a spoon handle. Season and roast in the oven for 25 minutes.

                          Veal or pork saltimbocca is good and quite easy after you've pounded the meat to 1/8" thick. Pan fry each piece topped with a slice of prosciutto and a sage leaf, maybe a minute a side, and make a little pan sauce from the drippings.

                        2. I love turkey & sage in a sausage. Don't have an exact recipe for you, but I've made some turkey/sage breakfast sausage patties before, and love the combo, plus you can make it as healthy/lean as you like.

                          1 Reply
                          1. re: ohny

                            Your post reminded me . . .
                            "you can make it as healthy/lean as you like"

                            You can actually leave out the meat altogether. I was craving the sage, not the sausage so
                            I just fry a little fresh sage in butter and fry eggs on top of that.