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Cooking with sage

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grabtrees Jan 8, 2009 09:13 AM

do people do it? if so, how is it?

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  1. cookiejesus RE: grabtrees Jan 8, 2009 09:32 AM

    Of course we do it. It's particularly good with light colored meats, brown butter and why not, pineapple.

    1. MMRuth RE: grabtrees Jan 8, 2009 09:55 AM

      I've fried sage leaves dipped in egg and bread crumbs, made a brown butter sage sauce for pasta, made compound butter with sage, made grilled cheese sandwiches with sage.

      http://www.chow.com/home_cooking_dige...

      http://www.chow.com/ingredients/219

      1. janetms383 RE: grabtrees Jan 8, 2009 10:03 AM

        Sage is essential in my Mom's turkey stuffing!!

        1 Reply
        1. re: janetms383
          l
          LadyintheKitchen RE: janetms383 Jan 8, 2009 03:07 PM

          Sage is really good around Thanksgiving time...stuffing, correct!

        2. b
          BeckyAndTheBeanstock RE: grabtrees Jan 8, 2009 10:04 AM

          A little bit goes a long way.

          2 Replies
          1. re: BeckyAndTheBeanstock
            MMRuth RE: BeckyAndTheBeanstock Jan 8, 2009 10:05 AM

            Yes, that is a good point.

            1. re: BeckyAndTheBeanstock
              t
              takadi RE: BeckyAndTheBeanstock Jan 9, 2009 11:13 AM

              I learned that the hard way

            2. Gio RE: grabtrees Jan 8, 2009 10:06 AM

              Sage is a wonderful herb to have in your pantry, whether dried or fresh. I have several plants in my garden and at the end of the season ( I live in the northeast) I clip the plants back and dry for winter use. I've used sage in the dishes MMRuth mentioned, also in tomato sauce for pasta among other dishes. If you've ever had turkey dressing or stuffing - you've eaten sage.

              5 Replies
              1. re: Gio
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                pemma RE: Gio Jan 8, 2009 10:42 AM

                Sage has so many uses. Some of my favorites -- use in mushroom sauce to go with sauteed veal dishes or pork chops. Use to roast with butternut squash, oil, salt and pepper.

                I think fresh sage is much better than the dried. It is typically available in the produce section. I have a sage bush outside. Even in the dead of a Boston winter I can still go out and pick some leaves off of it.

                1. re: pemma
                  Gio RE: pemma Jan 8, 2009 10:50 AM

                  Gosh I wish I could go out and get some sage from the garden, pemma. I use forearm crutches and would do a forward half twist down the back stairs, especially today with all the ice....Lucky you!

                  1. re: pemma
                    h
                    HillJ RE: pemma Jan 8, 2009 05:33 PM

                    Funny, I enjoy dried sage over fresh. Fresh (although a beautiful leaf plant) smells like old socks, dried has this smoky flavor so welcomed in beef stew, soups, stuffing, savory dishes.

                    1. re: HillJ
                      j
                      jlafler RE: HillJ Jan 8, 2009 06:13 PM

                      There are a lot of varieties of sage, and they all smell different. I have a pineapple sage plant in my garden, which smells like ... yep, pineapple. The flowers are scarlet and even more intensely perfumed.

                      1. re: jlafler
                        h
                        HillJ RE: jlafler Jan 8, 2009 09:33 PM

                        jl, that's true. pineapple sage smells wonderful! good for tea.

                2. thew RE: grabtrees Jan 8, 2009 10:49 AM

                  in many dishes.

                  1st that comes to mind in tuscan beans - flagolet with sage garlic and olive oil

                  1. s
                    soupkitten RE: grabtrees Jan 8, 2009 10:58 AM

                    sage with white beans, sage with potatoes (as you'd make rosemary potatoes), frizzled sage garnishes, sage in potato-mushroom soup, sage-grilled chicken are all good jumping off points.

                    5 Replies
                    1. re: soupkitten
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                      italy531 RE: soupkitten Jan 8, 2009 03:52 PM

                      Potato-mushroom soup sounds divine! Can you share the recipe?

                      1. re: italy531
                        thew RE: italy531 Jan 8, 2009 03:55 PM

                        potatoes. mushrooms. onions. salt.pepper. sage, or dill are nice. water.

                        1. re: thew
                          s
                          soupkitten RE: thew Jan 9, 2009 08:52 AM

                          LOL-- as Thew says, really basic (but very good) soup!

                          here's kind of an elastic recipe--shrinkable, expandable-- i don't have a small recipe, since i make soup by the gallon, so you'll have to wing it a little:

                          potatoes (as many as you want, red skinned preferable, peeled or unpeeled, & diced)
                          fresh mushrooms, sliced (about 1/4 to 1/2 the amount of potatoes you diced, by volume)
                          diced onion (about 1 medium? or 1 large for a full gallon of soup)
                          fresh or dried sage-- if you don't have/don't like sage you can use thyme
                          a little diced carrot is optional, some folks like a little color. . .

                          heat soup pot/kettle over med-high heat until hot, add vegetable oil/canola, swirl to coat bottom of pan. when oil is hot (shimmering), add onions, stir occasionally, do not brown. when onions are transparent, add all other ingredients. stir occasionally until all vegetables are starting to cook and are HOT (steaming, glistening, no longer matte). now add cold water to cover (if your tap water sucks--or has any off flavors, i rec getting purified water for this soup, as stock is not used). increase heat and bring to full boil, uncovered. immediately reduce heat to simmer and simmer 15-20 minutes, until potatoes are soft. season to taste with sea salt. the longer the soup cooks, the more the potatoes will begin to disintegrate, thickening the soup. the soup is excellent reheated as a leftover. do not freeze the soup, the potatoes are a predominant ingredient & they change texture unpleasantly. serve cracked pepper with the bowls of soup, & some people like a dollap of sour cream or creme fraiche

                          good hearty, lovely soup, autumnal/winter seasonal. make with good homegrown or farmer's market potatoes for best results-- even when you use primo organic ingredients, this soup is cheap to make, is vegan and is friendly to most allergies :)

                      2. re: soupkitten
                        ideabaker RE: soupkitten Jan 8, 2009 05:39 PM

                        Soupkitten, I also use sage with white beans, combined with black olives and seared (then flaked) fresh tuna and freshly ground black pepper... a match that is unbelievably understated, substantial, with a bit of a zing. Better when enjoyed the second day and can be served over greens or rice with a drizzle of olive oil based vinaigrette and... more sage!

                        1. re: ideabaker
                          s
                          soupkitten RE: ideabaker Jan 9, 2009 08:53 AM

                          sounds fantastic! i'm going to try it :)

                      3. c
                        CeeBee RE: grabtrees Jan 8, 2009 12:37 PM

                        I love to make a sage/brown butter sauce for gnocchi and then add in a few dried cranberries.
                        I call it Thanksgiving Gnocchi. .

                        2 Replies
                        1. re: CeeBee
                          thew RE: CeeBee Jan 8, 2009 12:41 PM

                          yum. i use sage butter on ravioli sometimes

                          1. re: thew
                            MMRuth RE: thew Jan 8, 2009 01:12 PM

                            I loved browned sage butter on the cheese ravioli from the Ravioli Store, but sadly they closed.

                        2. c
                          Cachetes RE: grabtrees Jan 8, 2009 12:44 PM

                          I love sage. I like to join it with cannellini bean and olive oil, and then put it over pasta. Or I use it in rolled stuffed pork loin as well.

                          1 Reply
                          1. re: Cachetes
                            w
                            wineos RE: Cachetes Jan 10, 2009 09:54 AM

                            Yes! Cannelini beans, proscuitto , tomatoes and sage as a side dish to a roast chicken!

                          2. k
                            katecm RE: grabtrees Jan 8, 2009 01:08 PM

                            Considering you're asking if people cook with it, I'm wondering if you're from the west, and are talking about sage brush. If so, the answer is still yes, but you'll use it differently. It's tougher, so I don't think you'd want to eat it, but you could use it as a flavoring. One good option would be to throw sprigs of it into a roasting pan with pieces of chicken and potatoes, or throw a whole sprig in with a pot of white beans while they cook.

                            1. todao RE: grabtrees Jan 8, 2009 05:46 PM

                              I use it in omelettes , scrambled eggs, quiche, on steamed veggies, in breads and in biscuits; it has a wide range of uses.

                              1. Paula76 RE: grabtrees Jan 8, 2009 06:25 PM

                                I love fresh sage! It goes really well with butternut squash. I made a delicious lasagna the other day with roasted butternut squash, sage, creme fraiche and mozzarella. I also add it to stews, pastas in general, risottos and roasted game. It adds flavour and gorgeous aromas to lots of dishes.

                                1. jill kibler RE: grabtrees Jan 8, 2009 07:49 PM

                                  A traditional Italian dish, I have been told.

                                  Pound a skinless chicken breast until thin. in the center place 1 slice of Fontina cheese(asiago is nice too), one slice of proscuitto, and one fresh sage leaf. Salt and pepper. Roll and place rolled side down in a baking pan. Add a llittle nice white wine to the pan and bake at 350 until the breast is done. Excellent with a side of rice and a tossed salad.

                                  peace

                                  1 Reply
                                  1. re: jill kibler
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                                    CDouglas RE: jill kibler Jan 17, 2009 02:00 PM

                                    Ahh, saltimbocca. One of my favorites. The cheese is not traditional but I always include it as well. Chicken is good but even better is veal. I use veal, prosciutto, sage and shaved Parmigiano Reggiano. I brown the rolls in butter before finishing in the oven. White wine is good as is dry sherry or Marsala. Varying the dish with capes is also a nice touch.

                                  2. k
                                    kobetobiko RE: grabtrees Jan 8, 2009 10:48 PM

                                    make sage and pork sausage

                                    1 Reply
                                    1. re: kobetobiko
                                      alkapal RE: kobetobiko Jan 17, 2009 11:46 AM

                                      good to make sausage gravy for fresh biscuits.

                                    2. s
                                      stay_classy RE: grabtrees Jan 10, 2009 06:24 AM

                                      I like to toss some pasta with roasted butternut squash, sweet italian sausage and fresh sage (with a white wine cream sauce). Also, if I ever stuff pork chops or tenderloin, sage is a must! If you use a deep fryer at all, frying sage with french fries is beyond delicious--adds flavor to the fries and the fried sage is really tasty on its on. If you have a gas stove, slowly burning a little sage makes your house smell incredible--a little trick I use if I'm having a dinner party but have prepared most of the food ahead of time...love filling my house with the smell of fresh cooking!

                                      1. mschow RE: grabtrees Jan 10, 2009 02:38 PM

                                        I have a huge sage bush in my yard, so I am able to pick sage even in the snow:) One of the dishes I like to make you can do with pork or chicken cutlets. I salt and pepper the cutlets, and then place them in buttermilk with a few dashes of Tabasco in it. I let them marinate for at least 30 minutes.
                                        I combine seasoned or unseasoned (or freshly made), bread crumbs with lots of fresh chopped sage. I drain the cutlets, and press them into the bread crumb mixture. Stick the cutlets in the freezer for a few minutes while you heat up your frying pan. I fry the cutlets in peanut or vegetable oil, just a few minutes per side. I always have extra whole sage leaves that I fry up as well. Fried sage leaves are delicious. I make this dish often in the winter.; it's fast, cheap and delicious.

                                        1. x
                                          Xine RE: grabtrees Jan 10, 2009 07:55 PM

                                          I love sage. My two favorites are: making a brown butter/sage sauce for tortellini or gnocchi as people have already mentioned, or saltimboca: pound veal very thin, and assemble small pieces with sage leaf on top, prosciutto on top of that, and a toothpick to hold together. They cook in butter in about a minute per side or less. Delicious!

                                          1. Caralien RE: grabtrees Jan 11, 2009 08:13 PM

                                            I only use it for breakfast sausage.

                                            1. g
                                              grabtrees RE: grabtrees Jan 14, 2009 12:27 PM

                                              Oh my! All of this sounds great, i've always just burned a little bit of it here and there!! I can't wait to try it out on something.

                                              1. r
                                                rainey RE: grabtrees Jan 17, 2009 01:42 PM

                                                Sorry. I seem to have posted this twice.

                                                1. r
                                                  rainey RE: grabtrees Jan 17, 2009 01:45 PM

                                                  I like a sauce of browned butter with bits of fresh sage torn into it over gnocchi. It's particularly wonderful over homemade sweet potato gnocci.

                                                  Here's a different approach to sage. I found this to be comforting and delicious and sage was the perfect touch for it. http://theendivechronicles.com/2008/1...

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