Herbes De Provence Food

HERBES DE PROVENCE

Steps:

• Combine and mix well.
• Store the mixture in small airtight jars in a dark cool location.

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

Steps:

• Herbs de provence is best made with dried herbs as fresh herbs lose their flavour if the cooking is longer than about 20 minutes.
• This blend is excellent in soups, on potatoes, rice, pasta, fish, roasted vegetables or bread.
• Mix with 1/4 lb butter for a real treat.

HERBES DE PROVENCE GRILLED FLANK STEAK

Steps:

• Prepare a grill for medium-high heat; brush the grates lightly with oil.
• Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
• Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
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HERBES DE PROVENCE POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
• Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
• In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
• Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
• Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
• Let cool for 20 to 30 minutes before serving.

HERBS DE PROVENCE

Steps:

• In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

HERBES DE PROVENCE

Steps:

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

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.

HERBS DE PROVENCE

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.