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-   -   Herbes de Provence... (http://www.discusscooking.com/forums/f17/herbes-de-provence-3712.html)

Otter 10-23-2004 02:25 PM

Herbes de Provence...
 
I'm putting together my next Penzeys order and need one more item to make sense ordering. How is Herbes de Provence? I like a lot of the ingredients, but have never had lavender or chervil. Can you describe the taste (know that is often difficult) and what is it best used for?

Andy M. 10-23-2004 04:04 PM

Penzey's suggests using it with roast chicken, Cornish hens and beef or pork tenderloin.

Alix 10-23-2004 04:12 PM

I've never had chervil, but I have stuffed chicken with lavendar. It is a very delicate taste. It is more for your nose than your tongue. Um...really soft like a sweet rosemary.

mudbug 10-23-2004 04:17 PM

BTW, Otter, lavender is supposed to have a calming effect on dogs. I would think you can use this combo in any Provencal dish.

Otter 10-23-2004 04:19 PM

hmm, maybe if I put lavender in Bridgets's food she might stop giving "the what for" to every dog that comes down the street.

mudbug 10-23-2004 04:21 PM

Ours do the same thing. Drives me nuts. Maybe I should look into this lavender thing myself.

merstarr 10-23-2004 04:24 PM

Re: Herbes de Provence...
 
Quote:

Originally Posted by Otter
I'm putting together my next Penzeys order and need one more item to make sense ordering. How is Herbes de Provence? I like a lot of the ingredients, but have never had lavender or chervil. Can you describe the taste (know that is often difficult) and what is it best used for?

Herbes de Provence is one of my favorite herb blends. I use it on everything from chicken to roasted potatoes, salmon steaks, shrimp, etc. It's difficult to describe the taste - it's very unique. Try it - I think you'll be very happy with it.

Otter 10-23-2004 05:58 PM

I like a rosemary/thyme taste and many of the ingredients lean that way except for a few . Is this too clovey/minty - don't like that.

merstarr 10-23-2004 06:43 PM

Quote:

Originally Posted by Otter
I like a rosemary/thyme taste and many of the ingredients lean that way except for a few . Is this too clovey/minty - don't like that.

Although every blend is a little different, it is never "clovey/minty." Just so you can see the various ingredients, here are two different recipes I have for Herbes de Provence:

I. Herbes de Provence

1 part marjoram
1 part basil
2 parts thyme
1 part summer savory
1/2 part lavender
1 part rosemary
1/2 part fennel
1 part oregano

(Mix in a food processor to obtain a finer mixture if desired). Store in spice/herb jars or clay pots. The blend can be used to season dishes of soups, meat, poultry and vegetables.

II. Herbes de Provence

2 tsp thyme
1 tsp basil
1 tsp marjoram
1 tsp French tarragon
1 tsp rosemary
2 tsp summer savory
1 tsp fennel seeds
1 tsp lavender flowers

Place all ingredients in large bowl and crush with your fingers, (or place in spice grinder for powder).

***Note: Use dried herbs only for Herbes de Provence***

marmalady 10-23-2004 08:30 PM

Otter, the lavender is more a 'perfumy' taste; not strong, it's just there in the background - order just one of the little jars at first, so you can just try it out. Another 'traditional' use for the mixture is in a French omelet.

Chervil - just IMHO - is a highly overrated herb. Imagine a very young, mild chive (even tho chervil doesn't look like chive), and dilute by about 50%. That's a chervil taste; also a tiny, tiny hint of licorice. It's a very delicate herb, both to grow and in taste. About the only time I really use it is for a pretty garnish on a delicate soup - like a vicchychoise; has a pretty little lacy leaf.

I've gotta place my Christmas order with Penzey's soon - thanks for reminding me! Have you seen their gift sets? They make great gifts for foodie friends or newlyweds, or folks who have moved recently and are 'restocking' the spice cabinet.


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