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Herbes de Provence

Cornfed
Cornfed Posts: 1,324
edited November -1 in EggHead Forum
Just thought I'd post this info from the Julia and Jacques cookbook which I always reference, "Cooking at Home." It seems that herbes de Provence are almost analgous to a BBQ rub. Just like many Eggers add a spice mix like JJ's rub on many cooks when doing BBQ, many people add herbes de Provence on food when cooking in the French style. I've used them on pork chops and chicken. Very tasty. You can make your own or buy pre-mixed versions at some food stores. Jacques Pepin says:[p]"The essential herbs for the mix are thyme, savory, marjoram, and oregano, which are blended in equal proportions. Optional herbs are sage, rosemary, lavendar flowers, and fennel seeds, which should be added in half the amount of the required herbs"[p]Enjoy,
Cornfed
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Comments

  • Mary
    Mary Posts: 190
    Cornfed,
    I've long used herbs de provence. Southern France has some of the best flavors in the world - it's just an old and well known cuisuine, so people forget how good it really is. A word of warning on lavender flowers - they are very, very strong and will easily overpower a dish. Go very easy on them if you add them in. Pepin's instruction of half the amount of the other herbs is too much lavender. I would keep it to a 1/4 or even an 1/8.[p]Mary
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