Herbes De Provence By Jaques Pepin Food

SLOW-COOKED ROAST BEEF

Steps:

• In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
• Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
• Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.

HERBES DE PROVENCE

Steps:

• 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.

BASIC CHICKEN STOCK

Steps:

• Place the bones and the water in a large stockpot, and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.
• Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.
• Allow the stock to cool. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids. Use as needed.

SIMPLE HERBES DE PROVENCE

Steps:

• Mix ingredients together.

FINES HERBES OMELET

Steps:

• Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
• Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
• Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.

HERBES DE PROVENCE

Steps:

• Combine all ingredients.
• Mix well and spoon into a tightly-lidded jar.
• Store in cool, dark place up to 4 months.

HERBES DE PROVENCE PIZZA

Steps:

• Preheat oven to 450 degrees.
• Lighly oil a pizza stone or aluminum pan. Spread the pizza dough evenly and thinly onto the pan and prick the dough randomly with a fork.
• Sauté shallots and garlic in 1 tablespoon of the olive oil until shallots are translucent.
• Spread the crumbled goat cheese over the pizza dough, then spread the sautéed shallots and herbes de Provence over the cheese. Add the sliced olives.
• Drizzle remaining 2 tablespoons olive oil over the ingredients.
• Bake approximately 10 minutes, or until cheese bubbles.

HERBES DE PROVENCE

Steps:

• Combine all ingredients.
• Mix well and spoon into small jars.

HERBES DE PROVENCE BY JAQUES PEPIN

Steps:

• In a small bowl put the thyme, savory, marjoram,and oregano. Add any of the optional herbs that you wish to add. Mix well.
• Store in a small glass container with a lid.