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Herbes de Provence

torakris

By torakris
in France: Cooking & Baking

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torakris

torakris

Posted
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My friend just came back from France and brought me a huge back of herbes de Provence (150 grams), I have seen it called for in recipes before but have never actually used it.........

What are some of your favorite uses?

Kristin Wagner, aka "torakris"

 

forever_young_ca

forever_young_ca

Posted
Posted

I buy Herbes de Provence every time I go to France. My husband loves to sprinkle it into scrambled eggs and omlets prior to cooking. I sprinkle it over chicken before I put it into the oven to roast, great with pork and lamb dishes, great with some fish dishes. Use it over all manner of roasted meats.

In the markets of Provence you can buy H de P that are especially made for different uses - lamb, pork, chicken, etc.

It is great stuff! Maybe I will have scrambled eggs with H de P for breakfast Bon appetit! :smile:

Life is short, eat dessert first

Alex

Alex

Posted
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150g?! Yowza!

My favorite uses? Let me count the ways:

1. A rub for pork tenderloin (I add fennel pollen to the mix) before browning and roasting.

2. Toss with roasted potates for the last 5 minutes of cooking.

3. A topping for pan-roasted salmon.

4. Seasoning for omelettes, esp. with goat cheese and roasted peppers.

5. In a marinade for lamb chops.

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Carlovski

Carlovski

Posted
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One of the few dried herb mixes that is any use.

I tend to stick to using it as a marinade/rub for pork and lamb. Especially Chops.

Makes a great smell on the grill.

I love animals.

They are delicious.

Jinmyo

Jinmyo

Posted
Posted

Let us not forget the blessings of leek and potato potage with h de p.

And wascally wabbits with wed wine.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

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Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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