Herb & Spice Substitutes

Sometimes a recipe calls for something you just don't have in the cupboard...

Herb Substitutions

Basil - Oregano or thyme
Chervil - Tarragon or parsley
Chive - Green onion; onion; or leek
Cilantro - Parsley
Italian Seasoning - Blend of any of these: basil, oregano, rosemary, and ground red pepper
Marjoram - Basil; thyme; or savory
Mint - Basil; marjoram; or rosemary
Oregano - Thyme or basil
Parsley - Chervil or cilantro
Poultry Seasoning - Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
Red Pepper - Dash bottled hot pepper sauce or black pepper
Rosemary - Thyme; tarragon; or savory
Sage - Poultry seasoning; savory; marjoram; or rosemary
Savory - Thyme; marjoram; or sage
Tarragon - Chervil; dash fennel seed; or dash aniseed
Thyme - Basil; marjoram; oregano; or savory

Spice Substitutions

Allspice Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves
Aniseed Fennel seed or a few drops anise extract
Cardamom Ginger
Chili Powder Dash bottled hot pepper sauce plus a combination of oregano and cumin
Cinnamon Nutmeg or allspice (use only 1/4 of the amount)
Cloves Allspice; cinnamon; or nutmeg
Cumin Chili powder
Ginger Allspice; cinnamon; mace; or nutmeg
Mace Allspice; cinnamon; ginger; or nutmeg
Mustard Wasabi powder (1/4 to 1/2 as much since it is hotter); horseradish powder; 1 teaspoon dry mustard powder = 1 Tablespoon prepared mustard
Nutmeg Cinnamon; ginger; or mace
Saffron Dash turmeric or annato powder (for color)
Turmeric Dash saffron (for color) plus ground mustard powder (one to one ratio)

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Thomas Keller's Roasted Turkey Breast

In October of 1999, Beth and I packed up our things and moved two Dallas, Texas. Three days earlier we had been offered positions at the worlds largest software company and that was after telephone interviews a few days earlier. That was the pace of the dot.com era. On the flight down I grabbed a couple of magazines, one on vintage aircraft, the other was the current issue of Esquire. It was their yearly "Genius" edition, Charlize Theron was on the cover, and somewhere near the back was recipe that I first made for a bunch of American co-workers with no place to go on American Thanksgiving that year. Thomas Keller is a man who needs no introduction in food circles. He is a chef, restaurateur and owner of Napa Valley's The French Laundry which has been named one of the world's top fifty restaurants. His inclusion in the Genius issue was a "duh yeah" moment in my mind. But alas, I digress. Cook this. Go on, do it. It is fan-fraking-tastic. Period. Ph...

Roast Beef

There isn't anything more English than Roast Beef for Sunday Dinner. The dish was so stereotypically English that the French have been using the word "rosbif" to describe their cross channel neighbours from at least the Napoleonic era. Photo Gallery by QuickGallery.com Here is how I do it, without the Yorkshire pudding sadly. My wife has taken a gluten free approach to eating and as such, I can't be bothered making it just for myself. But if company is coming... You'll need: 3lb rib roast 2 medium Onions 2 Celery stalks 2 Carrots 3 Garlic cloves Rosemary Thyme Sage Balsamic Vinegar or Red Wine Or Guiness or a dark ale Salt Pepper Olive Oil Tablespoon of flour, corn starch or Arrowroot powder for thickener Lard - Optional, read on... Preheat your oven to 350 F. Base for the Gravy: Roughly chop your onions, celery, carrots, and garlic. No precision here. Just get a large knife and start chopping. Then grease your roasting pan or dish...

Mojito Eclipse

This may be a Cuban drink, but we use our favourite rum, Barbados Mount Gay Eclipse when making it. You could substitute Mount Gay XO, but stay away from spiced or flavoured rum as it will throw off the flavours that this drink is known for. Ingredients: 1/2 a lime 3-5 sprigs of mint 1 tsp coconut or superfine sugar 2 oz Mount Gay Eclipse Rum Soda Water Pull the mint leaves off the sprigs and drop into the bottom of the glass. Add sugar. Use a muddler or a close approximation to gently mash the mint leaves and the sugar together. This process should just bruise the leaves, releasing the mint oil. Squeeze the juice from a half lime into the glass. drop the shell into the glass. Crush or shave some ice (I drop about 4-5 cubes in the blender) and add to the glass. Pour your rum in and top with soda water. Add a straw and enjoy!

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