Herbes De Provence By Jaques Pepin Food

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.

JACQUES PEPIN'S CLEAR VEGETABLE STOCK

Steps:

• Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
• Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

CHICKEN BOUILLABAISSE

Steps:

• Mix the olive oil, garlic, saffron, lemon zest, salt, pepper, fennel seeds, herbes de Provence, onion, celery, and carrot in a large bowl. Add the chicken and turn to coat. Cover and refrigerate until you are ready to cook (at least 20 minutes). This step can be done up to 8 hours in advance.
• Transfer the contents of the bowl to a Dutch oven or a stainless steel pot and add the tomatoes, wine, water and potatoes. Cover, bring to a boil over high heat, then reduce the heat to low and boil gently for 25 minutes. Add the sausage and cook for 5 minutes longer. If adding Pernod, stir it in now with the tarragon.
• Remove half a cooked potato and 1/4 cup (60 ml) liquid from the pot and place in a food processor with the garlic, cayenne and paprika. Process for 10 seconds. Add the egg yolk. Then, with the processor running, slowly pour in the oil and process for a few seconds, or until incorporated. Taste for salt and add some, if needed.
• Serve the bouillabaisse in warmed soup plates with a spoonful of the rouille drizzled on top.
• Recipe Credit: Adapted from Fast Food My Way by Jacques Pépin.

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.

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.