HANGER STEAK PROVENCAL
Steak and cabernet are a classic for good reason. Here, we've marinated the steak in Provencal spices to parallel the herb notes in the wine; finishing it with a sprinkle of gray salt sharpens the meaty flavors and pulls out some of the cab's ripe red fruit notes.
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Number Of Ingredients 4
Steps:
- 1. Set up a grill for both direct and indirect heat.
- 2. Mix together the herbes de Provence, large pinch salt, and olive oil; rub onto the steaks. Place the steaks on the hot grill over high heat until marked, about 2 minutes per side. Transfer to indirect heat, cover, and cook 12 minutes more for medium-rare.
- 3. Let rest 10 minutes. Slice, cutting across the grain. Sprinkle with salt and serve.
PROVENCAL SEASONING SALT
After ordering this from www.worldspice.com & absolutely loving the flavor, I used it sparingly to preserve my stash. Then my logic kicked in. It's an easy task to make my own. Now I use it liberally especially on popcorn!
Provided by SusieQusie
Categories European
Time 2m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Add salt to a coffee grinder, herb mill or small food processor.
- Process until the granules are of table salt size. ( Time will vary according to which type of appliance you're using. In my little Handy Chopper it takes less than 20 seconds.).
- Pour in the herbes de provence and process until the pieces are small enough to pass through a salt shaker. Again, time will vary.
- Store in a salt shaker or spice container with shaker top.
- Voila! You've made your own special seasoning salt.
Nutrition Facts : Sodium 56586.7
LEG OF LAMB WITH PROVENCAL SEASONING
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oil in small skillet, add onion, garlic and peppers, and saute until vegetables are tender. Stir in olives, teaspoon of thyme, the fennel, parsley and bread crumbs. Season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Trim as much fat as possible from lamb and spread herb-andbread-crumb mixture over inside of meat. Roll meat into neat cylinder and tie at inch intervals with butcher string. Also make one tie length of roast so it will hold its shape. (You may also prepare herb mixture in advance and give it to butcher to spread on meat before it is tied for you).
- Place lamb in pan and roast until internal temperature of 120 degrees is registered on meat thermometer inserted in middle, or about 20 minutes a pound for total roasting time of 1 hour 10 minutes. Lamb will be medium-rare; increase or decrease cooking time according to individual taste.
- Remove lamb from oven and set on carving board or platter to rest for 10 minutes.
- Drain fat from roasting pan. Add wine, stock and tomatoes to pan and cook over medium heat, scraping particles from bottom of pan, until sauce is slightly reduced. Season to taste with salt and pepper and add remaining 1/2 teaspoon of thyme.
- Carve roast and arrange slices on warmed serving platter and cover to keep warm. Pour any juices from carving board into sauce. Reheat sauce to simmering and, over low heat, add soft butter, whisking it in bit by bit, until sauce is somewhat thickened, glossy and very smooth. Do not allow sauce to come to boil. Pour a little sauce over sliced meat and serve rest alongside.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 99 milligrams, Sugar 1 gram, TransFat 0 grams
HERBS DE PROVENCE SEASONING
Make and share this Herbs De Provence Seasoning recipe from Food.com.
Provided by Bippie
Categories European
Time 5m
Yield 1/3 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients. Store in an airtight container.
PROVENçAL CHICKEN
This recipe was inspired by the flavors and aromas of Provence. The combination of herbes de Provence, picholine olives, and rosé wine transports me there each time I make this dish! The honey and prunes add just the right amount of sweetness. The chicken is cooked on the bone for more flavor. This dish can also feature duck beautifully. Of course, it tastes even better when served with a glass of the same dry rosé.
Yield serves 6 as a main course
Number Of Ingredients 16
Steps:
- Prepare a medium heat fire (325°F) in a wood-fired oven or cooker. If using a wood-fired oven, keep a small fire (one small log) going in the far left rear of the oven to maintain the heat throughout the cooking process.
- Combine the bread crumbs, herbes de Provence, the 1 teaspoon salt, and the 1/2 teaspoon pepper in a bowl. Pat the chicken dry, then toss in the bread-crumb mixture, and set aside on a baking sheet.
- Heat the olive oil in a large cast-iron skillet or shallow clay baking dish over medium heat and brown the chicken on all sides. Transfer the chicken to a shallow clay baking dish or ceramic-coated cast-iron cookware. Add the shallots, garlic, prunes, olives, capers, and fennel seeds. Combine the wine and honey plus any reserved orange juice and pour the liquid over the chicken. Add more salt and pepper. Cover tightly with a heavy ovenproof lid or aluminum foil and bake in the oven for 45 minutes, or until the chicken is tender and the mixture is bubbly. Uncover and place the orange wedges, skin side up, around the chicken, then cook for another 15 minutes to caramelize the chicken. Remove from the oven and let rest for 10 minutes before serving.
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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- Homemade Italian Seasoning. Did you know that the ingredients in Italian seasoning are often the same ones you have lying around your spice cabinet? Needless to say, making homemade Italian seasoning is hands-down the best option when you run out since you’ll be able to mimic the store-bought kind.
- Basil and Oregano. If you’re the type of person who usually purchases spice mixtures, you might not have all the ingredients listed above. But if you have dry basil and oregano, you can get by with making a makeshift Italian seasoning substitute.
- Herbes de Provence. If you’re reading this from the grocery store and want a less work-intensive substitute for Italian seasoning, check if they have Herbes de Provence in stock.
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- Greek Seasoning. It may sound unconventional, but when you’re in a bind and need an Italian seasoning alternative, Greek seasoning can do the trick. The advantage of Greek seasoning is that you can buy it premixed and apply it in an equal ratio to Italian seasoning.
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