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Old 08-25-2009, 07:36 PM   #1
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Herbes de Provence

Does anyone have a favorite recipe for an herbe de Provence mixture?

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Old 08-26-2009, 04:48 AM   #2
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Beef stew

Herbes de provence is great for beef stew
You can also use it when cooking veggie stew
Hmm i know you are after for the recipe but i think i can not give you the ingredients at these moment I haven't yet ask my mom for her recipe book...
Hmm but i think you can use the regular ingredients of beef stew and then just add the herbes de provence when cooking
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Old 08-26-2009, 05:45 AM   #3
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Are you asking for a list of the herbs to make your own, or for a recipe for using herbes de provence?
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Old 08-26-2009, 07:53 AM   #4
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I found several recipes for herbes de provence through a google search, but I'd be interested to see what people use in their blends.
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Old 08-26-2009, 09:19 AM   #5
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I am a lazy cook--I buy mine premixed from Penzeys. Love it on chicken and pork.
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Old 08-26-2009, 09:40 AM   #6
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I found a mixture in a book, The Wonderful Food of Provence, Escudier:

1 T coriander
1 t lavender
4 T powdered bay leaf
3 T each of basil, nutmeg, rosemary, thyme
2 T each of clove, savory, white pepper

I've used the Penzey's blend, which I really like, but I grow my own herbs and would like to have a recipe for proportions.

Does the above recipe sound right to you? The amount of bay seems strong, but flavorful.
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Old 08-26-2009, 09:56 AM   #7
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Interesting, looking at several recipes online, one can see that each cook probably has their own version, like "curry." Some say sage is NEVER included, other recipes contain it, some say lavender is ALWAYS included, others say it's optional.
I've used it, only as a spice blend that comes in a jar, used up the jar of it then never used it again. I have used a variety of herbs in a dish, but none with the variety that herbes de provence provides.
I think I should go to the south of France and research...
http://www.google.com/search?q=recip...ient=firefox-a
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Old 08-26-2009, 10:07 AM   #8
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Quote:
Originally Posted by 18thccuisine View Post
I found a mixture in a book, The Wonderful Food of Provence, Escudier:

1 T coriander
1 t lavender
4 T powdered bay leaf
3 T each of basil, nutmeg, rosemary, thyme
2 T each of clove, savory, white pepper

I've used the Penzey's blend, which I really like, but I grow my own herbs and would like to have a recipe for proportions.

Does the above recipe sound right to you? The amount of bay seems strong, but flavorful.
I have never seen coriander or bay leaf listed before, nor clove nor any pepper! I have taught Provencal cooking for 23 years, and have eaten and studied in Provence extensively. My lessons and taste buds tell me (and the traditional mixture is) MORTTS + lavender in the summer.
M= marjoram
O= oregano
R= rosemary
T= thyme
T= tarragon
S= summer savory.

However, like all things, it's a matter of personal taste. I thought Herbes de Provence were another thing entirely BEFORE I went to Provence and tasted everything there, and breathed in the air. It's an epiphany!

Personally, I purchase my dried Herbes de Provence at a small coffee and herb shop called Polcari's on the corner of Parmenter and Salem in the North End of Boston. They blend their own, and it tastes just like what I bring back from Provence!

This time of year, I grow all the components in my little herb garden, and enjoy using them all fresh.
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Old 08-26-2009, 10:28 AM   #9
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Thank you, Wyogal and ChefJune

Thanks for the links and for the insight on actual France, not virtual, as one can only get from a book and never having been there.

BTW: Savory on squash is out of sight!
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Old 08-26-2009, 12:42 PM   #10
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oops! I forgot to say that the proportions of the MORTTS are equal portions. The lavender in season is to taste. It does add a decidedly sweet flavor to the mixture if you use the dried blossoms. I usually use the leaves.
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