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Old 02-01-2016, 12:33 PM   #21
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I use Herbs de Provence a lot, without lavender. Many people don't know that lavender is an American idea in the mix, and is never found in the Provence area of France. It's a really wonderful blend of spices.
https://en.wikipedia.org/wiki/Herbes_de_Provence
I didn't know that, Kayelle. Thanks
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Old 02-01-2016, 03:23 PM   #22
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GG, if you're like me when it comes to spices, you probably have every individual spice/herb needed to make your own Herbs de Provence. I have just a few more shake-shakes left in my Penzeys bottle, then I plan on mixing up my own blend using this recipe:

Herbs de Provence recipe
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Old 02-01-2016, 03:24 PM   #23
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3 that i cannot live without paprika, cayenne pepper and garlic salt. Of course I do have a lot more.
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Old 02-01-2016, 04:31 PM   #24
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Originally Posted by Cooking Goddess View Post
GG, if you're like me when it comes to spices, you probably have every individual spice/herb needed to make your own Herbs de Provence. I have just a few more shake-shakes left in my Penzeys bottle, then I plan on mixing up my own blend using this recipe:

Herbs de Provence recipe
I have most of those. No tarragon - not a fan. No savory - never needed it. I might have marjoram - I think I bought some last year in anticipation of making sausage that called for it.

I'll be honest - some might be horrified, but French food is not something I make often
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Old 02-01-2016, 08:23 PM   #25
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I have most of those. No tarragon - not a fan. No savory - never needed it. I might have marjoram - I think I bought some last year in anticipation of making sausage that called for it.

I'll be honest - some might be horrified, but French food is not something I make often
Herbs de Provence is the flavor ingredient in a classic French omelette. In cooking school that was the only thing we added. It was actually the first time I ever heard of that blend, and it's still the only thing I use it for.
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Old 02-01-2016, 11:45 PM   #26
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Lately I've been using Penzey's Fox Point seasoning in my omelet. And I've gotten pretty good at flipping it! :woot:
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Old 02-02-2016, 12:28 AM   #27
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GG, if you're like me when it comes to spices, you probably have every individual spice/herb needed to make your own Herbs de Provence. I have just a few more shake-shakes left in my Penzeys bottle, then I plan on mixing up my own blend using this recipe:

Herbs de Provence recipe
I sure would not like that recipe with tarragon in the mix. Never heard of that before. I can't stand the stuff myself.

This is pretty darn close to what I brought home from the south of France.


5 tablespoons dried thyme
3 tablespoons dried savory
2 tablespoon dried marjoram
5 tablespoons dried rosemary
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Old 02-02-2016, 01:10 AM   #28
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Kayelle, I'll take the tarragon off of your hands if you'll have my rosemary! Unlike you, tarragon is one of my favorite herbs; rosemary, not so much. They are both in the Penzeys blend, but rosemary leads the list. That's why I figure I'll play around with other versions. The one I posted will be an even smaller batch - I'll measure out just one teaspoon for every tablespoon listed. After all, isn't "playing" with food half the fun of cooking?

At least I have a couple of the more difficult items on hand: Himself brought back some organic lavender when he was doing his Astronomy Guy stuff at the farm this fall, and I have ground bay leaf on hand. Love it sprinkled (with other seasonings) on beef meals.
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Old 02-02-2016, 05:00 AM   #29
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I do have some blends, but they are mostly ones that I made up in small batches using individual herbs and spices from my cabinet.
Same here. The curry blends I have are ones that a friend makes for me--I trade her eggs for her curry mixes.
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Old 02-02-2016, 05:38 AM   #30
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Besides the basics (kosher salt, black pepper corns, garlic powder, onion powder, cumin seeds and cayenne pepper, etc.), we have:

A variety of dried chilis
Chipotles in adodo
Juniper berries
Cardamom seeds
Caraway seeds
Cure #1
Cure #2
File' powder
Several paprikas
Bay leaves
Kaffir lime leaves (we have a tree)
Brown and black mustard seeds
Coleman's dry mustard
Many Asian sauces and ingredients

Blends:
Adobo
Tony Cachere's Creole seasoning
Liquid crab boil concentrate
Old Bay original
Zatarain's extra spicy crab boil bags
Five spice powder

There are many more, but I won't list them all.
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