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Friday, May 9, 2014

Friday Food Feature:


Herbes de Provence, or Provençal herbs, is a traditional blend of aromatic herbs that flourish in hills of southern France during the hot summer months. Used by the handful when fresh, Herbes de Provence is also great using dried herbs. A blend of dried herbs can include thyme, basil, savory, lavender, fennel and marjoram. I keep mine in the traditional terracotta jars (as shown in photo), which keeps it wonderfully fresh. Herbes de Provence is a good addition to any dish and is especially good to coat chicken, chunks of potato or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, soups and stews. The following recipe uses dried herbs.

Herbes de Provence
2 tsp thyme
1 tsp basil
1 tsp marjoram
1 tsp French tarragon
1 tsp rosemary
2 tsp summer savory
1 tsp fennel seeds
1 tsp lavender flowers

Preparation:
Mix together all of the ingredients, crush with your fingers and store in a tightly sealed container.

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