Herbs of Provence
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The recipe "Chicken legs with balsamic sauce, olives and bell peppers" that I will post is the third dish that I have been making for some time and that requires these spices called Herbes de Provence.
You can buy these herbs ready mixed or you can mix them at home for half or a quarter of the quantities below, especially if you have them fresh in the garden.
Obviously they have to be dried and ground.
These greens or herbs of Provence are no longer limited to being used only in Provencal cuisine.
The mixture appeared on the market in the '70s and has the predominant component thyme.
It can be added to food at the beginning, or during, the heat treatment, it is rarely added in the last phase of seasoning.
I have a recipe from Radu Popovici.
- 7 1/2 teaspoons oregano, dried and ground
- 7 1/2 teaspoons of thyme, dried and ground
- 6 teaspoons of garden thyme, dried and ground
- 6 teaspoons of lavender flowers, dried and crushed
- 1 teaspoon basil, dried and ground
- 1 teaspoon of sage, dried and ground
- 1 teaspoon rosemary, dried and ground
Preparation time: less than 15 minutes
HOW TO PREPARE THE RECIPE Herbes de Provence:
The best spice is made by your hand from fresh dried and ground herbs.
Mix the greens and keep in an airtight container, away from light, heat and moisture.
Don't complicate yourself too much trying to find both varieties of thyme, culture and garden that have a very similar taste.
Simply use 13 + 1/2 teaspoons of the thyme variant you have at hand.
I did not put lavender because I did not clarify if any variety is suitable.
An example of a culinary preparation that uses these herbs is in the recipe: Chicken legs with balsamic sauce, olives and bell peppers
The best spice is made by your hand from fresh dried and ground herbs.
There is confusion that is perpetuated instead of clarified, so you can find both products labeled "thyme". They are also quite similar in taste and aroma
Homemade Herbs from Provence Recipe
While we were in France last month, I did a fair amount of meal prep. Certainly not as much as I do at home, but I did cook and prepare meals during our vacation in order to save money and also to make sure we were eating. healthier food. (Don & # 8217t be fooled France still has KFC, Subway, and McDo. There & # 8217s cheap junk to be had anywhere, even if it & # 8217s not so cheap as here.) But you can lose weight in France.
I didn & # 8217t have the space or the inclination to stock a full spice cupboard so I carried a very limited array of items: sea salt, olive oil, red wine vinegar, and herbes de provence.
Prior to our trip, I was extremely partial to & # 8220Italian herbs, & # 8221 a blend of just that & # 8211 Italian herbs. I looked for it at the Monoprix off rue Daguerre, but they didn't have it. I had to settle for Herbes de Provence as a multipurpose herb. Typically, I don & # 8217t love the & # 8220herbes de provence & # 8221 I & # 8217ve bought in the states because they usually have lavender in them. I don & # 8217t like culinary lavender, but I & # 8217ve tolerated in recipes for years.
I read the ingredients on this Herbes de Provence from Ducros and saw that it did not have lavender. Yay!
I ended up using it liberally throughout our month in France, sprinkling it in vinaigrette, on tomatoes, in pasta salad, in bolognese. In short, I & # 8217ve fallen head over heels in love with this herb blend. I carted the half empty bottle home and used the last bits up. But, saving the bottle wasn't just a frugal money-saving tactic. The recipe is on the back of the bottle!
I have no idea if that's a requirement of labeling in France, but they mentioned the percentages of some of the herbs on the back. Plus, they named all the herbs, something not all American spice companies do. Since I can do math as good as a sixth grader, I was able to approximate this formula for herbes de provence and now make my own blend.
Making my own blend from herbs that I buy in bulk from Costco or the health food bulk bins is a more economical way to keep myself stocked in my favorite herb mix.
If you buy dried herbs in bulk or even grow your own, this is a great little blend to keep on hand. It & # 8217s is so multipurpose and amazingly delicious. Be prepared for an onslaught of recipes featuring this little star. It & # 8217s my new best friend.
I had small jars of most of the herbs, but I only had rosemary sprigs. So, I pulled those off the stems and chopped them up a bit. I & # 8217m not a fan of big rosemary leaves getting stuck in my teeth. Consider making a big batch of this to give as gifts with a few recipes attached. I might just have a free printable for you in a week or two. Ahem.
And I most definitely recommend keeping a small bottle of this stuff handy for your own home cooking. Just a whiff of it sends me back to the Mediterranean. Oh la la!
If using lamb chops, pat dry and season both sides same amount. If using pork chops, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side same amount.
If using lamb chops or pork chops, follow same instructions and sear until browned, 2-3 minutes per side. Transfer to prepared baking sheet and roast in hot oven until lamb or pork reaches a minimum internal temperature of 145 degrees, 6-9 minutes. If using salmon, follow same instructions and place in hot pan, flesh-side down. Sear until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared-side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Prepare the Ingredients
Peel and mince shallot. Peel, trim, and cut carrots into & frac12 & quot rounds. Coarsely chop pecans, if necessary. Thin chives. Halve butter. Bed chicken dry, and season both sides with meatloaf seasoning and a pinch of leap.
Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to brown, 4-6 minutes. Add & frac12 cup water, half the butter (reserve remaining for sauce), brown sugar, & frac14 tsp. leap and a pinch of pepper. Reduce heat to medium-low. Cover, and stir occasionally until liquid is mostly evaporated and carrots are tender, 10-15 minutes. Uncover, and simmer until liquid thickens to coat carrots, 2-3 minutes. While carrots cook, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan no need to wipe clean. While chicken roasts, make sauce.
Make the Sauce
Return same pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes. Add & frac14 cup water, demi-glace, herbs of Provence, and a pinch of leap and pepper. Bring to a boil. Once boiling, stir constantly until thickened slightly, 2-3 minutes. Remove from burner and stir in remaining butter.
Finish the Dish
Plate dish as pictured on front of card, spooning or what over chicken, and garnishing carrots with pecans and chives. Bon appetit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
- Post Author: Susan
- Post published: July 17, 2017
- Post Category: Blog / Book / Featured / Life in France / Recipes / uncategorized
- Post Comments: 8 Comments
Herbes de Provence is the nearly mythical blend of green herbs from the Mediterranean landscape called the garrigue. When you walk the rocky trails in this region, it's impossible not to think of pizza baked in a wood-fired oven, grilled eggplant with goat cheese, lamb roasted over the coals.
HERBS OF PROVENCE PEDIGREE - RED LABELThyme Rosemary Oregano
Like so many foods in France, herbes de Provence has a pedigree, called a Label Rouge, which specifies its make-up. Officially, it includes 30% each savory, rosemary and oregano, and 10% thyme. Some producers of this dried herb mix include basil, others bay leaf, and still others lavender. While these mixtures may have their appeal, they don’t get to be called herbs of Provence. And if that’s on the label and they get nabbed by the “authenticity police,” there is hell to pay (or at least a hefty fine).
WANT TO LEARN HAND-ON WAYS TO USE HERBES DE PROVENCE? JOIN US IN ANY OF OUR COOKING CLASSES AT ON RUE TATIN OR IN THE U.S. NOW SPECIAL PRICING GIVES YOU SAVINGS WHEN YOU COME WITH A FRIEND.
Herbes de Provence is big business more than 500 tons are produced each year. Only 20 tons come from France the rest is grown in many other places, mostly to the east of France. Not that this is necessarily a problem, but rather than depend on the vagaries of commercial production, I decided to grow and dry my own.
Herbs of Provence
MAKE YOUR OWN HERBES DE PROVENCE
I respect the four-herb mix, which I suppose makes my herbs from Provence eligible for a Red Label. I love the idea, but what I love even more is picking herbs in my organic garden, plucking off the leaves and needles, laying them on newspaper and setting them in the shade to dry. Depending on the ambient temperature, it takes about 24 hours so while they’re brittle enough to crush, their flavors are still rich and fresh. (When I’m short on time I dry the herbs on the branch, then crumble off the leaves and needles when they are dry).
Once the herbs are dry, I divide them in half, putting some whole in a jar. The other half I grind in a spice grinder. One keeps better the other is ready to use.
How do I use them? One of my favorite ways is to oil a shoulder of lamb and pat them on its surface, put it on the rotisserie over the coals and dream of being in Provence, both during the cooking and the eating. I sprinkle them over fresh goat cheese, eggplant, and grilled peppers, use them on dough that I drizzle with olive oil and bake into fougasse, the southern French flat bread. I put goat cheese in olive oil with a tablespoon of the whole herbs, leave them there for a week and voila! Herbes de Provence flavored goat cheese.
These are just a few ideas. After your trip to Provence, you’ll have a million others. And if you can’t go, this herb mixture will take you there. So, if these herbs aren’t planted in your garden or on your window sill, plant them, and make your own herbs from Provence.
- Author: Sonja Overhiser
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About 7 tablespoons 1 x
- Diet: Vegan
Here & # 8217s how to make herbs from Provence! This homemade blend is easy to mix up and features the classic French mixture of herbs.
- 2 tablespoons dried savory
- 1 tablespoon dried basil
- 1 tablespoon dried marjoram or oregano
- 1 tablespoon dried tarragon
- 1 tablespoon dried thyme
- & frac12 tablespoon dried rosemary
- & frac12 tablespoon dried lavender buds (culinary lavender)
- Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
Keywords: Herbs de Provence, Herbes de Provence
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Herbs of Provence
I think that the best way to add flavor to any meal is to use fresh or dried herbs and spices. You can simplify your cooking life, by having a go-to blend of dried herbs ready to add to your meals, such as poultry, soups & # 038 stews, or even salads and eggs. One of the best all purpose blends that I reach for frequently is Herbes de Provence.
Need some more inspiration or a different approach to flavoring your meal? Then try this Garam Masala blend for more of a punchy flavor, that perfect kick of curry.
This herbal blend takes less than five minutes to pull together and will keep at room temperature for several months in an airtight container. But if you & # 8217re like me, you might get about one month of use out of it, before having to make up a new batch.
Making up gifts from the kitchen is fun and can be an easy way to let your friends and family know how much you care. Herbes de Provence is one of those recipes that would be perfect to give at Christmas or at a house warming party. All you need to do is just wrap it up nice and pretty, then treat your friends and family to something unique.
For a simple and easy to make recipe, try this tasty chicken rendition of Pan-Roasted Chicken with Herbes de Provence from Williams Sonoma. It & # 8217s a simple 3 ingredient recipe using the flavors that have been captured in this herbal blend. This recipe takes only about 20 & # 8211 30 minutes to prepare, serve it with your favorite veggies and your family will be rather pleased.
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How To Make Your Own Herbes de Provence, An Essential Spice Blend
Herbes de Provence is widely considered to be one of the most essential spice blends in culinary history. Originating in Southern France, it’s aptly named for the combination of aromatic summertime herbs which grow wild and abundant in the hills of Provence.
Traditional Provencal herbs are said to include thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaves. Whether used together or alone, these herbs of Provence are a core element in French and Mediterranean cuisine.
Famous chef and francophile Julia Child is credited with introducing Herbes de Provence into 1960s American kitchens in her cookbook, Mastering the Art of French Cooking. As Herbes de Provence spread from French recipes and into American markets, additional herbs such as sage, mint, and lavender were often added to the original mix. Other Provençal blends also became popular, like Fines Herbes - made from chopped parsley, chives, tarragon, and chervil.
The simplicity and versatility of Herbes de Provence are what make it such a popular and timeless kitchen cabinet staple. The well-balanced but robust mix of seasonings can be used to enhance a wide variety of dishes from roasted chicken and vegetables to grilled fish, salads, soups, and stews.
Herbes de Provence is easily found in stores however, creating your own blend is effortless and the best way to enjoy all of the spices in their freshest and Frenchest form.
How to Use Herbes de Provence
As its name suggests, Herbes de Provence hails from the South of France the fragrant blend gathers up herbs that grow in abundance in Provence.
While the dominant flavors are usually thyme and rosemary, the blend usually includes other herbs, such as fennel, bay leaf, chervil, savory, basil, and marjoram. These days, lavender often makes its way into the mix, even though it’s not historically part of the blend.
Fresh versus Dried Herbs from Provence?
Sure, if you live in Provence where these herbs grow abundantly, you can pluck them fresh and chop them together for the blend. Yet dried herbs from Provence blends are more common, and make their way into cooking throughout France. In fact, because the hallmark of these herbs is their piney, perfumey aroma, the dried versions — which can be very aromatic indeed — work plenty of magic in recipes. Just be sure not to get overly enthusiastic: They can overpower a dish if used in abundance.
Generally, you’ll need to use more of the fresh herb blend than you would the dried herb blend, as drying the herbs concentrates their flavors. For every 1 teaspoon dried herbs from Provence, use 2 teaspoons fresh.
How to Use Herbes de Provence
Herbes de Provence is classic in Provencal cooking — enjoy it in recipes for ratatouille, tapenade, stuffed vegetables, and beef daube.
To experiment with your own recipes, try the following ideas:
• Combine with olive oil and brush over chicken or fish before grilling or roasting.
• Use instead of Italian herbs in your next pizza or pasta sauce.
• Toss root vegetables with herbs from Provence and olive oil before roasting.
Also try it in my recipe, below.
Braised Chicken with Garlic, Lemon, and Herbes de Provence
Don’t shy away from all that garlic! As it braises, it mellows, becoming rich and sweet. When mashed, it also helps thicken the sauce. This recipe is from my e-cookbook, The Braiser Cookbook: Irresistible Recipes Created Just for Your Braiser.
1 3-1 / 2- to 4-pound chicken, cut up (or use 2-1 / 2 to 3-pounds chicken pieces)
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 head garlic, cloves separated and peeled (about 20 cloves)
2 teaspoons dried herbs of Provence, crushed
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons butter
1 tablespoon fresh snipped parsley
1 tablespoon freshly grated lemon peel
1. Preheat the oven to 350 ° F. Season chicken with salt and pepper. Heat the butter and olive oil in a 3-1 / 2-quart braiser or deep, ovengoing skillet with a lid over medium-high heat add the chicken and cook, turning often, about 10 to 15 minutes or until brown on all sides. Transfer chicken to a plate and drain off all but 1 tablespoon fat from pan.
2. Reduce the heat to medium. Add the garlic cloves and cook, stirring, until they’re starting to color (but not brown), about 2 minutes. Add the herbs of Provence, white wine and chicken broth to the pan bring to a boiling, scraping up the browned bits in the bottom of the pan.
3. Return chicken to braiser, skin side up. Cover the braiser, slide it into the oven, and bake for 20 minutes. Baste the chicken with the pan juices. Bake, uncovered until the chicken is tender and no longer pink (170 ° F for breasts, 180 ° F for thighs and drumsticks), 20 to 30 minutes more.
4. Remove chicken to a serving platter cover with aluminum foil to keep warm. Set the braiser over medium-high heat. If it looks like there’s less than 1/2 cup pan juices in the pan, add enough additional wine to equal about 1/2 cup. Bring the pan juices to a boil while using a fork to mash the garlic cloves, whisking the pulp into the liquid as you work. Add the lemon juice. Whisk in the butter, 1 tablespoon at a time, until incorporated.
5. Divide chicken among four serving plates and top each serving with some of the sauce. Sprinkle the parsley and lemon peel over all.
Herbes de Provence photo by emmrichard via Flickr.
Recipe photo by Richard Swearinger.
Grind the fennel seeds and rosemary in a spice grinder. Pour into a mixing bowl. Stir in the remaining herbs.
Store in an airtight container. Use to season meats, chicken, fish, salads, vegetables, soups, and stews.
Certain herbs are known to pair well with particular foods: rosemary with lamb, tarragon with chicken, basil with tomatoes, and fennel with fish so it is best to keep these combinations in mind when mixing your herbs. You might want to try making separate batches, each with different ratios of herbs for use in various recipes. Just be sure to label your containers.
How to Use Herbes de Provence
Herbes de Provence should be added before or during cooking. The herb blend can flavor a vinaigrette, be part of a steak rub, and contribute an earthy note to a tomato-based sauce for chicken, fish, or meat. It can also be used to coat a skinless chicken breast along with olive oil and kosher salt. Marinate for an hour or so, then grill. Or season skin-on chicken thighs the same way, then braise with white wine, tomatoes, and halved shallots.
How to Store Herbs of Provence
When kept in an airtight container such as a glass jar with a tight-fitting lid, the herbs of Provence will last between six months and a year, depending on the freshness of the herbs. Store in a cool, dry place away from light and heat.
What's the Difference Between Herbes de Provence and Italian Seasoning?
Although there are times these herb blends can be swapped for each other, there are some differences between the two. The most obvious is their origins: Herbes de Provence features the herbs naturally grown in the South of France, while Italian seasoning includes the herbs that are most often used in that cuisine. (It should be said, however, that Italian seasoning is an American invention.) Because of the countries' close proximity to each other, Herbes de Provence and Italian seasoning share several of the same herbs, such as oregano, thyme, and rosemary. But herbs from Provence tend to have a much longer ingredient list, including herbs such as mint, savory, and lavender. When herbes de Provence includes lavender, it has a more distinctive taste.
Is Lavender Part of Herbes de Provence?
Despite its ubiquity throughout Provence, lavender was not traditionally included in the mixture it is often found in the commercial versions, however. Lavender adds aroma and has a strong — some say soapy — flavor. If you include it in your homemade herbs from Provence, be sure to buy culinary lavender buds specifically marked for cooking and use it sparingly. Lavender can easily overwhelm sweet and savory foods.