Herbes de Provence I like the idea of buying in the open market by the ounce or in a cloth bag, avoid the wasteful packaging. |
One 5.5 ounce bag fills several jars |
Remember that plastic can take up to 1,000 years to decompose in the landfill |
Fish is a tender meat and can easily take on the taste of the spice applied. I like the results better to mix the herbs with a good quality olive oil and rub on with a light touch.
I don't use it with beef because the fennel is a little overpowering and if the spices are not cooked, they will take over the flavor.
I like it in soup, but only if I mix it with the stock and not sprinkle it in. The flavors of the spice will infuse with the stock and when the raw meat is put into the pot, the spices will saturate the grain of the meat.
For chicken, I like to make a mixture of butter, olive oil and herbs and rub into the skin a few minutes before cooking, baked or grilled. It gives the chicken a strong flavor of thyme.
It is great as a rub on lamb - lightly, not to overpower the lamb.
You can do wonders with an omelet and even a salad dressing.
Herbes de Provence mixed with Olive oil and butter for poultry |
You can actually mix your own herbes de Provence, with dried marjoram, thyme, savory, basil, rosemary, sage, fennel seeds, tarragon, chervil and mint. Portions and herbs vary with different recipes. The American version uses lavender
I found this great recipe in with the herbes de Provence package the last trip to France. You can buy this already made in the open market. Wonderful for hors d' oeuvres, summer picnics, hostess gifts. It is so easy but requires some planning. Find a pretty jar and make one week in advance.
12 oz.bocconcini (small mozzarella balls) we can even find them in Mexico
1 tsp. herbes de Provence
4 bay leaves
12 black peppercorns, slightly crushed
1 to 1 1/2 cups of good quality olive oil
Place the four ingredients in a glass jar and cover with olive oil. Close securely and place in the refrigerator for one week and up to one month. Bring to room temperature before serving and drizzle with a bit of olive oil and serve with crusty bread.
It is all about flavor so experiment and have fun!!!
Inspired while dividing the bags of herbes de Provence from St. Tropez.
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