Herbes de Provence: Cooking with the Herbs of Southern FranceThe herbs of Provence -- those aromatic herbs in earthenware crocks that are the hallmark of Provencal cuisine -- enliven almost any dish. Herbes de Provence brings the flavors and fragrances of the French countryside into kitchens everywhere with this wonderful collection of home recipes from Ethel Brennan. From savory main dishes to sweet scented cakes, here are 30 dishes made delicious with such herbs as rosemary, sage, bay, fennel, juniper, lavender, thyme, and winter savory. Half of the recipes highlight a particular herb used fresh; the other half offer instructions for drying and mixing three special versions of herbes de Provence, and then use them in a host of delectable dishes. Herbes de Provence shares the simple secrets Provencal cooks have enjoyed for centuries. |
Common terms and phrases
1/2 teaspoon salt Add the onion artichokes baking dish bay leaves bell pepper boil bouquet garni Bulgur Wheat cake carrots cheese chicken stock cloves garlic coarsely chopped coat crêpes cup finely chopped cup water cups vegetable deribbed dried herb drizzle evenly extra-virgin olive oil fennel bulbs fish flavor flour freshly ground black grill ground black pepper Gruyère heat to low herbes de Provence inch juniper LA SAUGE lamb large saucepan lavender blossoms lemon thyme lemon zest let cool let stand medium heat milliliters Parmesan cheese pears peeled and minced pistou polenta pork loin potatoes pound ripe tomatoes Preheat an oven PROVENCE BLEND reduce the heat Roasted salt 1 teaspoon sauté skillet soup spoon squashes stem ends sugar tablespoon herbes tablespoons tablespoons extra-virgin olive Tarte Tatin teaspoon freshly ground teaspoon unsalted butter teaspoons herbes trout vegetable or chicken VINAIGRETTE vinegar warm the olive whisk winter savory yellow onion