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Herbes de Provence


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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"


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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

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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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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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