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Old 09-09-2005, 02:39 PM   #1
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Substitute for sage

OK here is the recipe I am cooking for dinner tonight. I do not have sage and don't want to spend the money on it. What can I use in it's place?

CUBE STEAK DIJON

2 12-ounce cube steaks
2 tablespoons (1/4 stick) butter

1/3 cup finely chopped shallots
1 teaspoon dried rubbed sage
1/3 cup dry vermouth
1/2 cup whipping cream or half and half
2 tablespoons whole grain Dijonmustard



Sprinkle steaks with salt and pepper. Melt1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks insingle layer and cook until browned, turning once, about 3 minutes per side.Transfer to work surface; cut each steak in half.

Melt 1 tablespoon butter in same skilletover medium-high heat. Add shallots and sage; sauté until soft, about 30seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir incream and mustard. Reduce heat to medium-low; simmer until slightly thickened,about 1 minute. Season with salt and pepper. Divide steaks among plates, spoonsauce over, and serve.

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Old 09-09-2005, 02:43 PM   #2
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I would use thyme or maggioram... I am not a big fan of sage personally, I would prefer this way in any case!!

Licia
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Old 09-09-2005, 02:47 PM   #3
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OK, this may sound whacked but what about poultry seasoning? Isn't there sage in that? Failing that I would try maybe a little thyme?
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Old 09-09-2005, 02:47 PM   #4
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Thanks Licia. I love thyme so I think that would be a great sub
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Old 09-09-2005, 02:47 PM   #5
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I vote for thyme. Want me to bring some over around dinner time?
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Old 09-09-2005, 02:47 PM   #6
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the meal should be fine nomatter which herb you choose to season it with, geebs. meat is amazingly receptive to herbs.
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Old 09-09-2005, 02:47 PM   #7
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Old 09-09-2005, 02:50 PM   #8
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Quote:
Originally Posted by luvs_food
meat is amazingly receptive to herbs.
As am I
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Old 09-09-2005, 04:23 PM   #9
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Quote:
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My door is always open Andy!

As am I

sorry I am so so so sorry
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Old 09-09-2005, 04:31 PM   #10
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I'd go the thyme and marjoram route. I like sage all right, but with this dish, I actually think you'll prefer the other herbs. I think I'd want a bit of garlic, too.
But then, I am the proud owner of a 5 lb. bag of garlic, so I'm putting it in just about everything lately!
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