HERBS DE PROVENCE INFUSED OLIVE OIL
Bring the age-old Herbs de Provence spice blend into your cooking! This is a simple way to make a brilliant infused olive oil. This is the perfect additive to savory pork, poultry, and fish recipes. This is one of the secrets to my kitchen, and my neighbors ask me when I will make them another bottle. Pour this oil into a container, and add salt and pepper for the best dipping oil ever!
Provided by Our Kitchen To Yours
Categories European
Time 1h1m
Yield 1 bottle, 30 serving(s)
Number Of Ingredients 2
Steps:
- Pick a container that you would like to use for your infused olive oil. Most people will typically choose a 16 oz Olive Oil Bottle.
- Pour olive oil in the container 80% full. (The herbs will take up room in the finished product).
- Pour the Olive Oil into pot on the stove.
- Add 1/2 Cup of Herbs de Provence.
- Gently stir & bring the oil to a slight simmer, and turn off heat. (Make sure you do not mess up this step! Deep fried herbs are terrible in this oil, and turn golden! You want to keep your herbs de provence green!).
- Let the oil cool for 30 minutes.
- Repeat bringing the oil and herbs to a slight simmer, and then turn off the heat.
- Allow oil to cool to room temperature. (This could break your olive oil bottle if you don't allow this to cool).
- Use a colander to put your oil and herbs into your container. Use a fork to squeeze the infused oil from the herbs.
- The oil should be herb green colored, but should never form clouds. If you see clouds within the first week, re-simmer the oil ASAP. The only way to keep the oil from becoming rancid later is to remove as much moisture as possible.
Nutrition Facts :
OLIVE TAPENADE RECIPE
Prepare this tapenade with green or black olives from scratch.
Provided by Helene Dsouza
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Pit your olives. Some olive varieties are easier to pit than others. Help yourself with a knife. Keep pitted olives together, discard pit.
- Decide if you want to use a mortar and pestle or a food processor. *see Notes
Nutrition Facts : Calories 42 kcal, Carbohydrate 1 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 428 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERBES DE PROVENCE FOCACCIA
From Vegetarian Times. Delicious focaccia bread with whole wheat flour for added nutrition. Can also prepare the dough in a bread machine.
Provided by COOKGIRl
Categories Yeast Breads
Time 2h30m
Yield 24 slices
Number Of Ingredients 7
Steps:
- NOTE: homemade herbes de Provence is easy to make. **Very important to use a herbes de Provence recipe that has lavender. Some recipes do not specify it.
- In a small bowl, stir the sugar and yeast into 1 1/2 cups warm water. Allow to stand 5 minutes or until the mixture becomes bubbly.
- In a food processor or large bowl, combine both flours and the salt. Add the yeast mixture and process until soft dough forms. Pour 4 tablespoons of the olive oil through the feed tube while the motor is running. Process 2 minutes more or until dough pulls from the side of the processor.
- Transfer dough to bowl coated with olive oil, cover with clean kitchen cotton towel and proof 45 minutes in warm spot.
- Prepare a baking sheet by coating with oil. Pat the dough into an 11 x 13-inch rectangle. (The shape doesn't have to be perfect because this is a rustic bread.) Cover with clean cotton towel and let rise 1 hour.
- Preheat oven to 425 degrees.
- Place oven rack on lowest level. With your fingertips, gently poke holes randomly all over the bread dough. Brush focaccia with olive oil. Sprinkle evenly with the herbes de Provence and a little bit of salt.
- Bake approximately 30 minutes or until both the top and bottom of bread are golden brown.
- Remove from oven and let set for 15 minutes before slicing. (We don't slice however, we grab and tear.).
Nutrition Facts : Calories 79.4, Fat 2.5, SaturatedFat 0.3, Sodium 122.1, Carbohydrate 12.4, Fiber 1.1, Sugar 0.6, Protein 2.1
OLIVE OIL AND HERBES DE PROVENCE BREAD
Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.
Provided by Glitterhoof
Categories Yeast Breads
Time 2h5m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
- Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
- Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
- Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
- Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
- Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
- Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
- Let the bread cool a little before slicing to serve.
VEGAN BEAN CASSOULET
An easy veggie cassoulet. I hate to use 2 pots, so if you have a cast iron casserole that goes stove top to oven, use that (although it is nice to have a big surface area for the bread topping). Update Jan 2011 - I forgot to give proper credit for this recipe, I believe it came from the original Moosewood cookbook, adapted from there. Having made this a few times now and as one reviewer mentioned below, you could take or leave potatoes in this. It's more filling with them, but they don't add a whole lot. When including them be sure to cut in a fairly small dice because they've got to cook through in about 45 mins. If the pieces are too large they won't be done. I've really come to love this recipe though, find a nice blend of herbes de provence, it really makes it. Bon Apetit!
Provided by magpie diner
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F In a large skillet, sauté onion, carrot and potato in olive oil over medium-high heat 5 minutes. Add garlic, herbes de Provence, salt and pepper and sauté another minute.
- Combine vegetables with bay leaf, beans, tomatoes and vegetable broth in a large, lightly oiled casserole dish. Bake uncovered 20 minutes.
- To make the bread crumb topping - combine olive oil, bread, parsley and garlic in a food processor; puree on high until finely crumbled.
- Remove cassoulet from oven and take out bay leaf. Raise oven temperature to 400°F (205°C). Sprinkle half the bread crumbs on top; bake another 15 minutes.
- Remove cassoulet from oven; stir bread crumb topping into beans. Top with remaining bread crumbs. Bake another 15 minutes or until topping is lightly browned. Serve immediately.
HERBES DE PROVENCE SPREAD (FOR BREAD)
I mixed this up one night when I didn't want plain old garlic bread with dinner. We love it. The lavendar in the herbes really make this mix. I have never mixed my own Herbes de Provence, but have had success using Penzey's or Victoria Taylor's blend of spices. This may be mixed and stored in the fridge, or spread on bread and frozen for future use. The cheese is optional, and I have used provolone, mozzarela, or even white American with success. You could use French or Italian loaves, or some nice ciabatta rolls. I have a little crock of this in my fridge, and I use it on green beans and baked potatoes as well. It's very versatile!
Provided by Mommy2two
Categories Spreads
Time 15m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Allow the butter to soften in a small bowl or crock for about an hour.
- Mix butter, garlic powder, herbes de Provence, and cheese.
- Enjoy toasted on bread, melted over veggies, or fluffed into baked potatoes.
EASY STUFFED TOMATOES PROVENçAL
Stuffed Tomatoes Provençal is a classic French recipe where fresh tomatoes are stuffed with a delicious breadcrumb mixture and drizzled with olive oil. It is a quick and easy dish to prepare that can be made ahead of time. These stuffed tomatoes are a perfect side dish for meals ranging from elegant to every day.
Provided by Chula King
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Line a rimmed baking sheet with non-stick aluminum foil. Set aside.
- Core the tomatoes and cut in half horizontally. Scoop out pulp and seeds. Set aside.
- Make the fresh breadcrumbs by pulse processing bread in food processor fitted with a steel blade 10 times. (See Tip 2)
- Transfer breadcrumbs to bowl. Add shallots, parsley, Parmesan cheese, garlic, salt, Herbes de Provence, pepper and 2 tablespoons of olive oil. Stir to combine.
- Stuff each of the tomato halves with the bread stuffing. Drizzle with remaining one teaspoon of olive oil. (Can be made in advance up to this point.)
- Bake stuffed tomatoes in preheated 400°F oven for 20 minutes or until tops are golden brown.
- Yield: 4 stuffed tomatoes. (See Tip 3)
Nutrition Facts : Calories 127 kcal, Carbohydrate 11 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 2 mg, Sodium 399 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
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