Randy Chandler
Sage is a herb that is commonly used in European and American cuisine. It is often paired with dairy products and is well-known for its inclusion in the English cheese, Sage Derby. The herb's earthy, slightly peppery flavour with hints of mint, eucalyptus, and lemon complements the mildness and creaminess of dairy products. Parmesan cheese is a popular dairy product that is often used in Italian cuisine and known for its sharp, nutty flavour. So, does the combination of sage and parmesan cheese work?
| Characteristics | Values |
|---|---|
| Common dishes | Pasta, grilled cheese sandwiches, sausage, stuffing, cured meats, winter squash recipes, and creamy pasta dishes |
| Flavour | Minty, earthy, piney, citrusy, peppery, eucalyptus, lemon |
| Texture | Fuzzy |
| Aroma | Intense |
| Type of herb | Perennial |
| Sage variants | Common sage, culinary sage, kitchen sage, true sage, garden sage, and dalmation sage |
| Cheese pairing | Parmesan, cheddar, goat cheese, fontina |
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What You'll Learn
Sage and parmesan pasta
Sage and parmesan cheese is a classic combination in pasta. The robust, earthy flavour of sage complements the mildness and creaminess of parmesan. Here is a simple recipe for sage and parmesan pasta:
Ingredients:
- Pasta of your choice
- Butter
- Fresh sage leaves
- Garlic
- Parmesan cheese
- Olive oil
- Salt and pepper to taste
- Lemon zest (optional)
- Toasted panko breadcrumbs (optional)
Instructions:
- Boil water in a large pot and add a teaspoon of salt. Add the pasta and cook until al dente.
- While the pasta is cooking, prepare the sage-garlic butter. Heat a dry frying pan on low heat and add olive oil and butter.
- Once the butter has melted, add the garlic and sage leaves. Fry gently for about a minute, until the garlic turns from white to a dark cream colour. Be careful not to overcook the garlic as it will taste bitter.
- Drain the pasta and immediately add it to the sage-garlic butter. Stir well to coat the pasta.
- Add about 3/4 cup of the pasta cooking water to the pasta and stir. The mixture will be a little soupy, but the water will help create a creamy sauce.
- Cook for about 30 seconds or until the water is absorbed and the pasta is done.
- Stir in grated parmesan cheese. The sauce will become creamy. You can add a little more water if needed to adjust the consistency.
- Season with salt and pepper to taste.
- Serve immediately with extra parmesan cheese on the side.
For an extra touch of flavour, you can fry the sage leaves separately before adding them to the pasta. You can also add lemon zest and toasted panko breadcrumbs on top of the pasta for a crunchy texture. This dish is best enjoyed fresh, as the sage leaves can become mushy if left in the pasta for too long.
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Sage Derby cheese
Sage is a herb that is commonly used in European and American cuisine. It is often paired with dairy products and is well-known for its inclusion in the English cheese, Sage Derby. The cheese is made by blending fresh garden sage into traditional Derby cheese curd during the production process. The herb's flavour develops during the maturation of the cheese, which usually takes one to three months. The addition of sage creates a unique green marbling effect and a subtle, herbaceous flavour.
Sage Derby is a variety of British Derby cheese, which is England's oldest and most famous cheese. It is believed to date back to at least the 17th century. Sage Derby was traditionally made for special occasions like Christmas, but today it is available all year round due to its popularity. The cheese has a semi-hard, delicate texture and a mild sage flavour with a creamy aftertaste. Its natural rind is often dusted with sage, and its bright markings make it a striking addition to any cheese board.
Sage Derby pairs well with various foods and drinks. It can be melted on fresh rye bread and topped with an egg for a tasty breakfast. It also goes well with fresh fruits, vegetables, and poultry dishes. The cheese is a great option for a party, as it looks inviting on a cheese board and pairs well with different fruit juices.
In terms of flavour combinations, sage is a versatile herb that can be paired with other herbs and spices such as garlic, rosemary, and bay leaf. It complements the sweetness and nuttiness of cheddar, especially when fused together in bite-sized baked goods. Sage is also commonly used in dishes that require long braising times, like roasts and stews. While fresh sage is preferred for its milder flavour, dried sage can be added at the start of cooking to allow its flavour to mellow as the dish cooks.
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Sage and cheddar
Sage is a herb that is commonly used in European and American cuisine. It is known for its unique flavour with minty, earthy, and light piney and citrus notes. When pairing herbs with hard cheeses like cheddar, a flavourful herb like sage is a perfect complement that won't be overpowered by the strong flavours of the cheese. The robust, creamy aftertaste of sage complements cheddar's sweet, nutty notes.
This combination is especially delightful when the two are fused together in bite-sized baked goods, such as apple, sage, and cheddar biscuits. The biscuits are lovely, flakey, and warm with wonderful savoury flavours. The mild cheddar cheese complements the sage, with its peppery, somewhat earthy tastes.
A popular recipe for sage and cheddar biscuits involves adding in the cheddar cheese and sage, and pulsing in the butter until it is about the size of small peas. Then, add in the buttermilk and mix the ingredients until they are just combined. On a floured work surface, press the dough together, roll it out into a rectangle about 1-inch high, fold the dough in thirds, and roll it out again. Cut the dough into 12 squares, place them on a baking sheet, and brush the dough with egg wash. Bake the biscuits for about 15 minutes, or until the tops are golden brown.
In addition to biscuits, the sage and cheddar combination is also delicious in grilled cheese sandwiches.
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Sage grilled cheese
To make the sage grilled cheese, you can follow these steps:
Preparation:
Firstly, shred your desired choice of cheese. The cheeses that go well with sage include fontina, mozzarella, goat cheese, and cheddar. You can shred the cheese yourself, as pre-shredded cheese may not melt as smoothly.
Sage Butter:
Next, prepare the sage butter by infusing butter with sage. You can do this by melting butter in a saucepan or skillet over medium heat. Once melted, add the chopped sage and cook for about 3-5 minutes. The sage will become brighter green and then darker, turning greenish-brown when crisp. You can also add minced garlic to the butter for an enhanced flavour profile.
Assembly:
Now, assemble the sandwich. Divide the cheese evenly between half of the bread slices. You can spread mustard on the remaining slices, which will be used to top the sandwich. Add a few crispy sage leaves to each sandwich and then place the mustard-coated slices on top, pressing down gently.
Cooking:
Brush the outside of the sandwich with the sage butter and place it in a skillet or pan. You can also drizzle some butter directly into the pan for an enhanced sage flavour. Cook the sandwich until the bread is crisp and golden, and the cheese has started to melt. Flip the sandwich and cook the other side until done. Serve immediately while the cheese is warm and gooey.
Variations:
You can also make a crispy prosciutto, sage pesto, and tomato grilled cheese sandwich. For this variation, season the tomatoes with salt and pepper and let them sit for 15 minutes to draw out excess moisture. Cook the prosciutto in a skillet until crisp. In a bowl, combine butter, parmesan, and sage. Brush the outside of the bread slices with the sage butter. Layer cheese, tomatoes, pesto, chopped sage, arugula, and prosciutto on the inside of the bread. Add the top slice and cook the sandwich until the cheese melts and the bread turns crispy.
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Sage's versatility
Sage is a herb that is widely used in European and American cuisine. It is a versatile ingredient that can be used in a variety of dishes, ranging from hearty stuffings to light herbal teas. Its earthy, sweet, and savory flavor makes it a perfect addition to heavy, rich dishes, but it can also be used to add a herbal note to cocktails and teas.
One of the most popular ways to use sage is to pair it with dairy products, particularly cheese. Its strong flavor complements the mildness and creaminess of cheeses like cheddar and Derby. Sage Derby, a variety of British Derby cheese, is made by blending fresh garden sage into the cheese curd, resulting in a semi-hard cheese with a mild sage flavor and a creamy aftertaste. The addition of sage creates a unique green marbling effect, making it a striking and inviting option for cheese boards.
Sage is also commonly used in pasta dishes, where it is often paired with butter and Parmesan cheese. The nuttiness of browned butter and the sharpness of Parmesan create a delicious combination with the herbal aroma of sage. This sauce can be used as a base for pasta or ravioli, or it can be served with other ingredients like fried sage, toasted pine nuts, or breadcrumbs.
In addition to its culinary uses, sage has a long history of being used for its therapeutic and medicinal properties. Sage oil can be applied topically to improve the health and appearance of skin, hair, and nails, and it is believed to have cleansing and oil-regulating properties.
Overall, sage is a versatile herb that can enhance a variety of dishes with its unique flavor and aroma. Whether used in traditional recipes like stuffings and sausages or innovative cocktails and teas, sage adds a bold and herbal note that elevates the dining experience.
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Frequently asked questions
Yes, sage is a popular herb often used in European and American cuisine and is known for its unique flavour, which can be described as minty and earthy with light piney and citrus notes. It goes well with dairy products, including parmesan cheese.
There are many recipes that use both sage and parmesan cheese, including pasta with butter, sage, and parmesan, and pumpkin-sage lasagna.
Other herbs that pair well with sage include garlic, rosemary, and bay leaf.
Sage pairs well with fatty pork sausages, cured meats, winter squash, and heavy cream.
