"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-09-2005, 03:39 PM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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.

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-09-2005, 03:43 PM   #2
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
I would use thyme or maggioram... I am not a big fan of sage personally, I would prefer this way in any case!!

Licia
__________________

urmaniac13 is offline   Reply With Quote
Old 09-09-2005, 03:47 PM   #3
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,223
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?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 09-09-2005, 03:47 PM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Thanks Licia. I love thyme so I think that would be a great sub
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-09-2005, 03:47 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,101
I vote for thyme. Want me to bring some over around dinner time?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-09-2005, 03:47 PM   #6
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
the meal should be fine nomatter which herb you choose to season it with, geebs. meat is amazingly receptive to herbs.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 09-09-2005, 03:47 PM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
My door is always open Andy!
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-09-2005, 03:50 PM   #8
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by luvs_food
meat is amazingly receptive to herbs.
As am I
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-09-2005, 05:23 PM   #9
Head Chef
 
tancowgirl2000's Avatar
 
Join Date: Jun 2004
Location: Canada
Posts: 2,490
Send a message via Yahoo to tancowgirl2000
Quote:
Originally Posted by GB
My door is always open Andy!

As am I

sorry I am so so so sorry
__________________
"24 hours in a day, 24 beers in a case. Coincidence? I think not."
~ Stephen Wright
tancowgirl2000 is offline   Reply With Quote
Old 09-09-2005, 05:31 PM   #10
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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!
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 09-09-2005, 07:30 PM   #11
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
thyme or marjoram
Robo410 is offline   Reply With Quote
Old 09-13-2005, 03:50 AM   #12
Cook
 
Tater Tot's Avatar
 
Join Date: Aug 2005
Posts: 52
Living in the south west where sage brush is more sacred then gold you all should be ashamed of your self! :) How can you replace sage? there is no herb like it! Fresh sage should be in almost every meal! :) My feeling is this (and I know I might offend some) If you dish calls for a spice that is distinct in flavor and cannot be replaced then make another dish...Just me I guess..

Tater Tot
Tater Tot is offline   Reply With Quote
Old 09-13-2005, 12:17 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I'm thinking tarragon - but I think just about anything would be ok.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-13-2005, 01:33 PM   #14
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,074
Quote:
Originally Posted by Tater Tot
My feeling is this (and I know I might offend some) If you dish calls for a spice that is distinct in flavor and cannot be replaced then make another dish...Just me I guess..

Tater Tot
I agree with you that sage is really unique and if it's sage's unique qualities that inform a dish that it cannot be adequately subbed for.

BUT ... IMO it applies more to people looking, for example, for a sub for marsala in chicken marsala and not to this situation.

Here, the sage is not the raison d’être for the dish. It's not even the main flavor, but rather complementary. In cases like these, IMO it's perfectly ok to sub.

I'd use thyme.

P.S. Tater Tots make my life worth living
jennyema is offline   Reply With Quote
Old 09-23-2005, 05:45 AM   #15
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I'd go with the thyme. Yes, both sage and thyme are major ingredients of "poultry seasoning", and even in commercial packaged chicken soups both are in there somewhere. Oh, dear, I couldn't live without sage. Turkey stuffing. Tourtiere. Any poultry dish, or fish, or pork ... But I chime in with the thyme group.

Don't go with tarragon (sorry if I'm stepping on toes here) unless you like licorice. Of all the licorice-flavor herbs (and they are abundant), it is the mildest, so the easiest to experiment with. I love it, but don't go there if you don't like that flavor (and most of my friends don't, so my beautiful plant gets prettier by the year, mostly un-used!).

Sometimes if you don't like something, or don't want to buy it, the best option is to just leave it out and not try to substitute.
Claire is offline   Reply With Quote
Old 09-23-2005, 08:22 AM   #16
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I can't believe I never came back to this post to give you all an update. It turns out that I did not have any thyme, but I did have sage. I must have bought it a long time ago for a recipe and forgotten all about it. Sage is not an herb I have had much experience with so when looking at this recipe I could not even picture the flavor.

Well even though the sage I had was quite old, it was still in very good condition. It smelled great when I took a pinch out. It worked very well in this recipe. Thyme would have worked well also as would many other herbs, but I am glad I used the sage. This recipe was a big hit with my wife. She thought it looked so fancy and had a great taste. I loved that it was inexpensive and took very little time and effort to cook
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-23-2005, 08:45 AM   #17
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Well GB you are not the only one, there always seems to be one thing or another, that we KNEW we had somewhere but indeed it has been long gone, or that we dig out which we totally forgot we had, and not to mention those fuzzy green monsters at the bottom of the fridge... I think it is one universal issue we ought to pay more attention to but somehow escapes us...

MAINTAIN A DECENT INVENTORY OF YOUR CUPBOARD, FRIDGE AND FREEZER!!
urmaniac13 is offline   Reply With Quote
Old 09-23-2005, 09:14 AM   #18
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
A couple more....italian seasoning or savory.

Also I'm wondering the results of the dish if you left it out, since was just a small amount.
Raine is offline   Reply With Quote
Old 09-23-2005, 09:16 AM   #19
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Since it was such a small amount Raine, I actually used more than it called for. It would have been fine without any herbs, but it sure did add a nice additional flavor.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 05:03 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×