Herbes de Provence: Cooking with the Herbs of Southern France
The 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.
3 pages matching teaspoon unsalted butter in this book
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20 minutes 72 teaspoon salt Add the onion artichokes baking dish bay leaf bay leaves bell pepper boil bouquet garni bulgur wheat carrots chicken stock chickpea flour cloves garlic coarsely chopped cup finely chopped cup water cups vegetable deribbed drizzle evenly extra-virgin olive oil flavor flour freshly ground black grill ground black pepper heat to low herbes de Provence inch juniper juniper berries lamb large saucepan lavender blossoms lemon thyme let cool let stand mayonnaise medium heat milliliters mixture mushrooms Parmesan cheese parsley peeled and minced pistou polenta pork loin potatoes pound ripe tomatoes Preheat an oven PROVENCE BLEND reduce the heat Roasted sage salad salt 1 teaspoon saucepan saute Serve hot Serve immediately skillet slices soup spoon squashes stem ends sugar tablespoon herbes tablespoons extra-virgin olive teaspoon freshly ground teaspoon unsalted butter teaspoons herbes tender vegetable or chicken vinaigrette vinegar warm the olive whisk winter savory yellow onion