370628 Tue Feb 13 04:59:48 -0800 2007 41 31 Home Cooking 0 2287348 Not too long ago my nephew gave me a large, and I mean LARGE crock of herbs de provence from William Sonoma. This is the large, have it for the rest of your life size. It was an interesting choice because I have NEVER used herbs de provence and I don't have a clue about what to use it on and how to best use it. Your suggestions would be greatly appreciated. I'd love to make something with it and serve it to him sometime soon. Thanks! Tue Feb 13 04:59:48 -0800 2007 10813 KingsKetz 1 2287364 You are lucky. There are cheaper varieties without lavender. I use it on roasted chicken and turkey. I'm anxious to hear what else it's used for, but it's not cheap so I save it for those two. PS. can you please tell me how to post a new topic? When I bring my screen up for Boards, I get a list of current topics but no option for a new post. Thanks. Tue Feb 13 05:11:08 -0800 2007 2287348 73540 LIMary 2 2287408 Go to the board you want to post on. At the top of the page, under the board title, is a button that says "add new topic". Use that. Tue Feb 13 05:37:58 -0800 2007 2287364 12124 TorontoJo 1 2287410 Roast vegetables. Whatever kind you like, cut up, toss with some olive oil and some of the herbs and then roast until done (timing will depend on what vegetable you choose). I'm especially fond of the combination of these herbs with roasted sweet potatoes with onions. Tue Feb 13 05:39:33 -0800 2007 2287348 56762 LulusMom 1 2287421 Use on roasted chicken, roasted potatoes (toss with olive oil and then the Herbes de Provence), it's great on lamb (or in lamb stews). Tue Feb 13 05:47:10 -0800 2007 2287348 10532 LindaWhit 1 2287468 I too use it on roasted chicken and veggies. On the chicken, a little sprinkling of s & p, cinnamon, and a dash of garlic powder with the herbes. Mmmmm..... Tue Feb 13 06:03:33 -0800 2007 2287348 46180 Addisonchef 1 2287477 i use them in my ratatouille. one of my favorite ways to use them is to break two eggs and put in a bunch of the herbes de provence, whatever fresh herbs i have around, salt and pepper and almost glaze my roast chicken with the whole mess. parts of it fall off into the pan juices which makes for a really yummy start to a gravy. it makes the chicken look positively beautiful too. i can't remember whose technique it is - perhaps patricia wells. Tue Feb 13 06:06:48 -0800 2007 2287348 24502 potterstreet 1 2287812 Roast pork! Ditto for the roasted veggies, olive oil, garlic, onions, and the yummy juices from the herbed pork......scrumptious! Tue Feb 13 07:43:26 -0800 2007 2287348 44682 mothrpoet 2 2290821 Pork roasts ... yes indeed. I make a very delicious one, and one of the key elements is utilizing Herbes de Provence. The roast is remarkably good every time! FYI, I find the Lavender to be a bit overpowering - so I remove some of it beforehand. Tue Feb 13 21:03:58 -0800 2007 2287812 10609 Cheese Boy 3 2296565 I agree, good as it is w roast chicken, I like to take thick pork chops, marinate them in olive oil, a few tablesp of herbes de p and chopped garlic. So so good, and smells amazing. Thu Feb 15 13:13:02 -0800 2007 2290821 18154 prunefeet 1 2288085 Ditto on the roasted veggies! But also, when summer arrives, do the same technique of olive oil and sea salt and herbs and then GRILL the vegetables! This was my first introduction to herbs de provence and somehow the sweet-lemony taste of the combination of herbs work beautifully with grilled vegetables. I've also found that herbs de provence is a nice combination for shrimp, either grilled or sauteed on a pan. Again, all the shrimp needs is salt, olive oil and your herbs de provence. Whenever I want to give my dishes a "French country" feel, that's when I use the herbs. So for example, I made a French carrot soup, and then to accompany the soup, I sliced a baquette, spread so butter, and then sprinkled a pinch of herbs de provence on top of the bread before toasting in my oven to make a nice crostini or toasted baquette slices to go with the soup. Tue Feb 13 08:54:42 -0800 2007 2287348 43882 singleguychef 1 2288129 Clams and linguine with white wine and butter Tue Feb 13 09:05:25 -0800 2007 2287348 27101 bolivianita 1 2291043 I use herbs de provence so often it's hard to think of specific applications. A hefty pinch is great in scrambled eggs and omlettes, especially with goat cheese. Wonderful on roasted chicken like others have said. To make my favorite roasted potatoes I toss quartered small potatoes (like baby red or yellow of fingerlings) with olive oil, herbs de provence, and Montreal steak seasoning and roast at a high temp (usually with a pork tenderloin). I know that probably sounds like a funny combo of spices, but the steak seasoning adds a really nice spicy bite that I think goes well with the herbs. Sometimes I put HdP in my chicken pot pies, if I don't have fresh taragon or dill at the time. I think you'll find many uses once you start using it in everyday dishes. Have fun! Tue Feb 13 23:02:36 -0800 2007 2287348 72947 chaussonauxpommes 2 2341123 I also love them in scrambled egss, with goat cheese. Yum. Thu Mar 01 08:25:22 -0800 2007 2291043 10308 Tom P 1 2291048 I have used HdP in creme brulees... steeping it in the hot cream in cheesecloth before tempering the eggs. Also in risotto as well as roasted duck in port. It can also be useful when using figs. Tue Feb 13 23:08:54 -0800 2007 2287348 67805 chefaltieri 1 2291079 I use Herbes de Provence all the time. 1/2-1 teaspoon in a Meyer Lemon Vinaigrette made with good quality EVOO brings a taste of the South of France to a simple salad. Any dish that has the classic ingredients of Provence, tomatoes, garlic, EVOO, olives,can benefit from a pinch or two. Tue Feb 13 23:57:43 -0800 2007 2287348 10838 Fleur 1 2291191 Thanks for all of the suggestions. I'm going to get it out on the counter and start using it! Wed Feb 14 04:16:59 -0800 2007 2287348 10813 KingsKetz 2 2291334 one more: one of our family favorites - salmon rubbed with a little quality olive oil, lemon juice, HdP - grilled outside over charcoal. Wed Feb 14 06:17:22 -0800 2007 2291191 12607 Tee 1 2291473 use them as you would any herbs--very nice in stews,ratatouille,omelettes,soup,roasted chicken- Wed Feb 14 07:09:46 -0800 2007 2287348 55914 marlie202 1 2291790 In bread. On bread, with olive oil, sea salt, black pepper, as an alternate to zataar. Most recent use was on some fingerling potatoes, halved and grilled on panini press. Wed Feb 14 08:43:32 -0800 2007 2287348 46177 rexmo 1 2293116 I would add this caveat: No matter how wonderful Herbes de Provence is as a seasoning, if you use it on everything, all your dishes will taste the same. Wed Feb 14 13:41:28 -0800 2007 2287348 10838 Fleur 2 2295426 chicken and fish taste different no matter what you use--when I stopped using these wonderful herbs-I ran out-I found the recipes lacking something--the delightful herbs- Thu Feb 15 09:10:42 -0800 2007 2293116 55914 marlie202 1 2293358 Herbed butter--mix some HdP with good quality butter, a little garlic powder, and a little salt. It keeps in the fridge as long as regular butter would and is great for crusty bread, to rub into any meat before you roast it, to toss with veggies just before serving... Also, roast lamb is particularly good with HdP. Make a few shallow cuts with a sharp knife into a leg of lamb and hide large chunks of fresh garlic within them. Then rub the whole roast with HdP, salt and pepper and put in the oven. Fantastic! Wed Feb 14 14:32:06 -0800 2007 2287348 19626 thursday 1 2293422 I use it on sauteed mushrooms. Wed Feb 14 14:47:35 -0800 2007 2287348 17481 QueenB 1 2296441 I use HdP in pretty much anything I would use dried herbs in. It's my default herbal application. Roast chicken, pork tenderloin, scrambled eggs, steak, vegetable soup, cooked vegetables, chicken salad ... Thu Feb 15 12:45:52 -0800 2007 2287348 10669 Amuse Bouches 1 2296551 Like most of the others, once I discovered what a wonderful extra it added to my dishes, I began to use it all the time. I love to use it mostly in my beans though, Since I cook my dried beans in a crockpot, I will omit the bay leaves because they aren't meant to endure that length of cooking time ( I don't think) and I cover the entire top of the pot with the herbs de provence. Another dish I use it is for chicken and dumplings, it gives it a wonderful french country taste! Thu Feb 15 13:08:05 -0800 2007 2287348 50431 chef chicklet 1 2297108 Oh almost forgot, one night I made cheddar herb de provence savory scones.... Pretty doggone good.... Thu Feb 15 15:19:30 -0800 2007 2287348 50431 chef chicklet 2 2341166 YUM! Is there a special recipe you use? Thu Mar 01 08:35:53 -0800 2007 2297108 57801 lollya 3 2351367 Nope just my own scone recipe and make it savory. They are very good, well so we thought anyhow. Will share if you want it. This is the scone recipe that I sorta snagged from Wente Vineyard it was orginally a shortbread cookie recipe. Realizing when I began to make them that something was terribly wrong with the proportions for the ingredients, I had to then make it my own. I don't know what happened on their end they said they were happy to share their recipe for cranberry and pecan shortbread. I changed it for scones, and like I said, working on it about a year. I have the best recipe for Bing Cherry Pecan Scones. And from this recipe came the Rosemary Scone and from that the Cheddar Herbs de Provence Scone..... or the Spinach and Bacon White Cheddar Scone...... I even made a stuffed Scone with Raspberry Fig Jam with cinnamon sugar kiss. Crazy fun. Sun Mar 04 11:34:00 -0800 2007 2341166 50431 chef chicklet 1 2297957 Sprinkle on french fries- very tasty Thu Feb 15 20:19:51 -0800 2007 2287348 63093 YumTum 1 2298946 I've sprinkled it on roasted butternut squash and onions (before roasting them) and it's so good. It smells so good that I used to cook up a batch whenever someone was coming to see my house when it was for sale. Fri Feb 16 08:23:41 -0800 2007 2287348 63311 puppymomma 1 2298964 Get yourself a good bagel, top with good cream cheese, sprinkle on the herbs de provence and eat with fresh cukes and tomatoes. One of my favourite lunches. As with many others, I often sprinkle it into whatever I'm cooking - fish braised in tomatoes (Mediterranean style), chicken dishes, scrambled eggs..... Fri Feb 16 08:27:58 -0800 2007 2287348 17956 jcanncuk 1 2337578 When I am at work (I work in my boss's home) and he is cooking with Herbs de Province, the aroma is intoxicating and almost beg to stay for dinner. I bought my own and followed the recipe on the bottle: Marinate boned chicken breasts for one hour in 1/2 cup olive oil, juice from one lemon and 2T Herbs de Province. After the hour, heat 1/2 of the marinade in a frying pan, add the chicken. Cook until thoroughly done. It was so simple and my daughter was checking the herb bottle to make sure I didn't use too much of the herbs. She loved it that much. My boss does the roasting which makes the whole house smell wonderful, but this recipe was so easy. The lemon flavor gave it another dimension. We loved it! Wed Feb 28 09:53:53 -0800 2007 2287348 78553 Jcteut 1 2337827 One of my favorite things to make in the summer is roasted red bell peppers. I seed, peel, and chop the roasted peppers. Then I cook them slowly with olive oil and minced shallots (garlic is optional) into a sort of marmalade, seasoned with herbes de Provence. I crumble some in early in the cooking process, and then crush and add some during the last few minutes of cooking (after 45 minutes or so -- you really want the shallots and peppers to caramelize). It's a great spread for crackers or toasted baguette slices. Wed Feb 28 10:46:18 -0800 2007 2287348 12341 vanillagrrl 1 2341402 peter reinhart has an herbed focaccia in the bread bakers apprentice. you can use a third of cup of the herbs inmaking the herb oil. absolutely delicious. Thu Mar 01 09:24:31 -0800 2007 2287348 12724 eLizard 1 2341631 I had never used herbes de provence until I saw this recipe on Julia Childs show from Gordon Hammersley: http://www.pbs.org/juliachild/meet/hamersly.html# On the link select, "Roast Chicken with garlic and lemon" (it's a video) Thu Mar 01 10:13:56 -0800 2007 2287348 19678 bluesman13 1 2351967 I agree with the roasted veggies and potatoes and chicken ideas. I also use it on grilled artichokes. Yum! Sun Mar 04 18:09:48 -0800 2007 2287348 11375 perk 1 2353652 I use it in beef stew ... roast chicken ... roast pork ... Mon Mar 05 09:46:17 -0800 2007 2287348 10666 Chocolatechipkt 1 4197967 also very good on pizza and on slices on French bread rubbed with garlic and olive oil and then toasted. Mon Nov 24 09:15:29 -0800 2008 2287348 31141 teetytot 1 4198050 I use HDP on chicken, quail, duck breasts, pork. In addition, I always put them in my spice mill to grind 'em to an almost powderlike consistency. Don't like chunks of herbs in my teeth! Mon Nov 24 09:46:08 -0800 2008 2287348 239703 jarona 1 4198290 I use it in a paste w/ shallots and olive oil and spread it under the skin of the turkey breast before roasting. Also great on fish and vegetables. Mon Nov 24 11:17:35 -0800 2008 2287348 20522 gourmanda 1 4199212 I have a great recipe for lima beans with herbs de provence made in the slow cooker...so good, so easy and it completely transforms the lowly lima bean. Mon Nov 24 16:36:31 -0800 2008 2287348 200490 mudhudhud