Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Herbes de Provence

torakris

By torakris
in France: Cooking & Baking

 Share

Recommended Posts

torakris

torakris

Posted
Posted

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"

 

Link to comment
Share on other sites
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

Link to comment
Share on other sites
Alex

Alex

Posted
Posted

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.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites
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

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

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

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...