HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Share your food adventure
TELL US

Summer uses for sage?

m
marisold Jul 9, 2011 11:15 AM

The sage I planted is thriving, but I need suggestions for what to do with it. I always think of it as a fall flavor--anyone have any good summery suggestions?

  1. porker Jul 15, 2011 06:59 PM

    In the early morning (just after sun-up is best) pick about 8 bunches of sage outta the garden, Place in clean mason jar.
    Slice half a fresh tomato.
    Put two pieces of bread in toaster, slather toast with a bit of mayo, place tomato slices on toast, lotsa pepper, press together.
    Top mason jar with vodka, close tight.
    Eat toasted tomato sandwich, put mason jar in cupboard for 10 days.
    Enjoy sage infused vodka on ice.

    1. m
      Matahari22 Jul 15, 2011 11:06 AM

      Today, for lunch, I cooked navy beans, onions, garlic and sage. I ate that with flat bread chips that I made. You could grill bread to make a bruschetta instead of the chips.

      I also found a past food journal yesterday. I found some more dishes where I included fresh sage:

      1. I made a goat cheese tart, with caramalized onions, and sage.
      2. A wild rice pilaf with onions, mushrooms, and toasted walnuts.
      3. Quiche with summer squash and sage.
      4. An Herb Pesto of roasted garlic, basil, thyme, parsley, rosemary, and sage, EVOO, Romano cheese, and walnuts.
      5. No cook tomato sauce. I would just chop up some super ripe and juicy tomatoes, EVOO, garlic, red onion, and sage. Let it macerate and toss with cooked pasta.

      1 Reply
      1. re: Matahari22
        dragonchowmein Jul 15, 2011 01:19 PM

        Stuff sage inside of trout , sprinkle w/ a little Old Bay, wrap trout in bacon and grill.

      2. p
        Pogonia Jul 15, 2011 08:13 AM

        I've just begun exploring using fresh sage...and I LOVE it! So keep the suggestions coming, please. :)

        1. eclecticsynergy Jul 11, 2011 01:37 PM

          Oh yeah! Crispy frizzled sage leaves as a garnish.

          Sage custard is wonderful.

          Also a great herb for popovers. Not exactly summery, but delicious anytime of the year...

          1. k
            KraTToR Jul 11, 2011 10:36 AM

            Home made Gnocchi with crispy fried Sage and a Sage Brown Butter makes a nice appy.

            1. jmckee Jul 11, 2011 09:27 AM

              In one of her books, "Ciao Italia" host Mary Ann Esposito revealed a dish she had in Italy. Fry whole sage leaves in a skillet of olive oil until they just darken. Carefully lift out with a slotted spoon, drain on paper towels, and sprinkle with kosher salt. It's an excellent addition to antipasto or a garnish. I love it. Addictive.

              1 Reply
              1. re: jmckee
                b
                Birmingham Jul 11, 2011 10:14 AM

                Oh, that reminds me that one of my favorite dishes is lobster ravioli with sage: the sage is crisped up in butter and then gently mixed with the ravioli. Yum.

              2. nofunlatte Jul 11, 2011 06:43 AM

                I make sage tea and yesterday, after making a cup, I put it in the fridge overnight. Had the lightly sweetened chilled tea this morning and found it very refreshing.

                1. b
                  Birmingham Jul 10, 2011 06:35 PM

                  For the 4th of July, I made "French Country White Beans" from "366 Delicious Ways to Serve Rice, Beans, and Grains." It called for 6 sage leaves, 3-4 sprigs of thyme, and 1/2 cup chopped parsley--all growing in my garden. (If you go to Google Books, you can see the entire recipe.) It was delicious! I served it with grilled kielbasa and cornbread. For the one vegan in the group I prepared Tofurkey kielbasa cooked on the stove with olive oil and rosemary. Also cornbread (vegan and non) too. Everyone loved the meal--esp. the herbs in the beans. I plan to make this again very soon.

                  1. eight_inch_pestle Jul 10, 2011 02:11 PM

                    Pig!

                    Everyone loves to throw a pork tenderloin on the grill in the summer. Crushed sage is a great rub ingredient. It's even better inside, if you butterfly the tenderloin.

                    6 Replies
                    1. re: eight_inch_pestle
                      c
                      calliope_nh Jul 10, 2011 07:15 PM

                      I love sage on grilled pork. Sometimes I take a bunch of sage, stem and all, and throw it on the coals I am cooking over. The sage smoke is yummy. I do this with Rosemary too.

                      1. re: calliope_nh
                        m
                        marisold Jul 10, 2011 07:53 PM

                        This is in the "why didn't I ever think of that?" department--and we grilled pork tonight! Sounds wonderful!

                        1. re: calliope_nh
                          chef chicklet Jul 11, 2011 09:00 AM

                          Me too, sage and pork really work together! yum is right!

                          1. re: chef chicklet
                            eclecticsynergy Jul 11, 2011 01:34 PM

                            Or pork roast, with rubbed sage and kosher salt- that scrumptious outer crust...

                          2. re: calliope_nh
                            eight_inch_pestle Jul 12, 2011 08:47 PM

                            Yeah, I do this with the leftover woody stems of just about any herb, but especially thyme and rosemary. A fully-leaved stem or two is nice as well. Of course if you have more than you know what to do with, by all means go (ahem) hog wild and use all leafy stems.

                          3. re: eight_inch_pestle
                            h
                            Harters Jul 15, 2011 11:20 AM

                            Butterfly the fillet. Lay in sage leaves, sliced garlic, sliced prunes or dried apricots. Tie up. Roast.

                          4. ipsedixit Jul 9, 2011 01:18 PM

                            Make honey sage ice cream.

                            6 Replies
                            1. re: ipsedixit
                              c
                              chefathome Jul 9, 2011 02:06 PM

                              You reminded me of infusing honey with sage (and other things).

                              1. re: chefathome
                                ipsedixit Jul 9, 2011 02:07 PM

                                ... esp. olive oil!

                                1. re: ipsedixit
                                  c
                                  chefathome Jul 10, 2011 07:53 PM

                                  Yes!!!

                              2. re: ipsedixit
                                j
                                jvanderh Jul 10, 2011 12:15 PM

                                Sounds nice, and I too have a massive sage plant I've been ignoring. Got a recipe you like?

                                1. re: jvanderh
                                  ipsedixit Jul 10, 2011 12:43 PM

                                  Do you know how to make a basic vanilla ice cream?

                                  If not, use this one as GENERAL guide. http://www.davidlebovitz.com/2009/02/...

                                  When making the custard, drop in a few sage leaves (or if you're so inclined, add it to the milk first and let it infuse before adding to the egg yolks to make the custard, works either way).

                                  Then when your custard is ready, and you are about to incorporate the cream, add the honey, then stir and chill before setting it in your ice cream maker.

                                  Depending on how much honey you add, reduce the amount of sugar you use. I usu. reduce by about 1/3 cup of sugar.

                                  1. re: ipsedixit
                                    j
                                    jvanderh Jul 10, 2011 06:19 PM

                                    I have done the basic custard thing, yeah. Sounds good, thanks.

                              3. c
                                chefathome Jul 9, 2011 01:01 PM

                                I teach cooking classes on herbs. We've made:

                                Sage and mint pesto (great on fresh herb risotto).

                                Sage jelly.

                                Sage and lemon butter.

                                Sage panna cotta.

                                Tempura sage leaves.

                                Dry rubs (I dry lots of it) and seasoning blends (i.e. sage and orange zest).

                                1 Reply
                                1. re: chefathome
                                  k
                                  Kelli2006 Jul 9, 2011 01:34 PM

                                  I like browned butter, garlic and sage for a quick pasta sauce, but your addition of lemon also sounds good.

                                2. m
                                  Matahari22 Jul 9, 2011 11:38 AM

                                  I would always pick fresh sage leaves and stuff a chicken breast with sage, Proscuitto and cheese, like you would do a Saltimboca. I will grill them and serve with a fresh tomato salad in the summer.

                                  Sage and Pineapple I liked together. Can make a relish of grilled pinapple, corn, red onion, sage...

                                  Maybe something here could spark you to think of something summery:

                                  http://chocolateandzucchini.com/archi...

                                  2 Replies
                                  1. re: Matahari22
                                    m
                                    marisold Jul 9, 2011 01:41 PM

                                    Wow! What a great list at that site. That and all these other wonderful ideas will keep me going for a while.

                                    1. re: Matahari22
                                      susancinsf Jul 10, 2011 06:22 PM

                                      I stuff my whole chickens with sage also, along with a half an onion, some garlic, oregano from the herb garden, and a lemon cut in half. Then, because it is too hot here in summer to want to turn on the oven, I salt and pepper and then roast the whole chicken on my charcoal grill....

                                    Show Hidden Posts