Ingredient Challenge - Herbes de Provence

[tbb113]

Okay, this week's challenge is Herbes de Provence. I think I bought my bottle for a lamb chop recipe, but since I didn't post the recipe, I'm not sure :o

I know that this month's issue has a recipe to start us off....

Chicken with Provençal Sauce
From Cooking Light


A heady combination of dried basil, thyme, marjoram, rosemary, lavender, and sage, herbes de Provence is a classic French seasoning. Try it in other Mediterranean dishes, such as pasta sauce or baked black olives. Serve with roasted potato wedges.

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons dried herbes de Provence
1 teaspoon butter
1 teaspoon fresh lemon juice
Fresh thyme sprigs (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 248(30% from fat); FAT 8.2g(sat 1.8g,mono 4.5g,poly 1g); PROTEIN 40.2g; CHOLESTEROL 101mg; CALCIUM 32mg; SODIUM 376mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1g

Cheryl Alters Jamison and Bill Jamison
Cooking Light, JANUARY 2005

[lorilei]

I'm ashamed to admit that I have a whole bottle of this blend that I've only used once or twice -- a year or more ago. I doubt the spices are really all that potent anymore...

So maybe a thread like this is in order!!
:eek:


I do have this lovely, simple, (probably outstanding) recipe, which I got from a friend, for cooking filets of salmon. Of course, it calls for Herbs de Provence, so I've never tried it :o


Salmon Cooked with Red Wine and Herbs

olive oil
Salmon filets
dry red wine
herbs de provence

Heat oil in a large, heavy-bottomed frying pan until hot. Place the fish filets in the pan along with a glass of red wine. Fry gently, turning occasionally and adding a sprinkling of herbs and pepper and a little salt. Fry until the fish is cooked all the way through and has gone a uniform light, opaque pink and takes on a flaky texture.

How long the fish needs to be cooked will depend upon the thickness of the filets. 15-20 minutes would seem standard.

[kimmer99]

My mom brought me back a bag of the stuff from her walking tour in Provence and they sat in my cupboard for a while before Cooking Light printed a recipe for roasted butternut squash with herbes de provence, which I can't seem to find at the moment.

Then DH discovered them. Now when he grills filet mignon, he takes the herbs and rubs them on both sides of the steak and presses on some kosher or sea salt first - simple and delish.

[JulieM]

I made a stew recipe (probably from this board) that used these herbs and they're wonderful! But the flavor is unique and I find tiring if I use it too often. Hence, I also have a nearly full bottle that I bought last year. It's time to use it again!

[TLee4]

Roasted Butternut Squash w/ Herbes de Provence

6 cups 1 1/2 inch cubed peeled butternut squash (about 2 1/2 lbs.)
1 T Olive Oil
1 1/2 t. dried herbes de Provence
3/4 t kosher salst
1/2 t ground black pepper
2 med onions each cut into 8 wedges (about 3/4 pound)
cooking spray

Preheat oven to 425
Place first six ingred. in shallow roasting pan coated w/cooking spray; toss well. Bake at 425 for 30 minutes or until tender and lightly browned, stiring occasionally.

[SusanMac]

My question about herb de provence is how to pair it with other herbs?

It tastes wonderful sprinkled over roasted veggies. However, because it's so overpowering, I don't know what herbs to sprinkle over my chix that is served w/ the veggies. Would rosemary clash, for example?

I'm not really looking for more new recipes (I already have too many in my to-try files), but rather guidance on when/where/how to use it. Does this make sense? Any ideas?

[blazedog]

Generally herbs de provence IS the seasoning except for salt and pepper -- at least in terms of most of the recipes I've seen.

Since it already is a blend, you have complex flavorings going on.

[sneezles]

Originally posted by SusanMac
guidance on when/where/how to use it. Does this make sense? Any ideas?

I have found that there are different blends and the one with the lavendar is very potent (and I'm not allowed to use it if DH is eating the dish :p ). Rosemary would be fine with your chicken if you're using Herbes de Provence in some other dish as rosemary is a component of the blend and thyme would be another choice...of course this is JMHO!;)

[blazedog]

Originally posted by sneezles


I have found that there are different blends and the one with the lavendar is very potent (and I'm not allowed to use it if DH is eating the dish :p ). Rosemary would be fine with your chicken if you're using Herbes de Provence in some other dish as rosemary is a component of the blend and thyme would be another choice...of course this is JMHO!;)

Poor Sneezles:D :D

To me, lavendar is the essence of Herbs de Provence -- I picture the sun drenched lavendar fields of Provence:)

[Barrie]

I've made the butternut squash recipe that TLee4 posted and it's excellent. I've also made this potato dish, from epicurious. It's very yummy (but then I think everything with goat cheese is yummy).

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE
The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accomaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce.

1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence*
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
*A dried herb mixture available at specialty foods stores and some supermarkets.


Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.

Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.

Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

Serves 8.

Bon Appétit
December 1996

[Chelle D]

I just wanted to pop in and thank Tyra for doing these ingredient challenge threads....I LOVE THEM! YOu always seem to pick things that I have and do not know what to do with. I always lurk and copy ideas from these threads and this is another one that I will use.

Thanks again!

[tbb113]

Originally posted by Chelle D
I just wanted to pop in and thank Tyra for doing these ingredient challenge threads....I LOVE THEM! YOu always seem to pick things that I have and do not know what to do with. I always lurk and copy ideas from these threads and this is another one that I will use.

Thanks again!

You are welcome. I figure since we all cook from the same sources, our spice cabinets look similiar :) I also take requests, if you want a thread on an ingredient, send me a pm and I'll add it to the list :D

[Kelli Kerrigan]

A real simple and super way of using Herbs de Provence is by adding them to your hash browns. The blend seems to really lend itself to the spud family. (Or roasted root vegetables are lovely too!)
A lot of times I will make Potatoes O'Brian (red and green peppers and onions) dice up a small granny smith apple, fry it all up and then add some salt, pepper, and the Herbs de Provence. It's a nice change from the same old stuff and can really jazz up a breakfast!

[deniseannsc]

Here's my contribution:


* Exported from MasterCook *

Herb-Garlic Chicken

Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 6-ounce skinned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil -- divided
40 garlic cloves -- peeled (about 5 whole garlic heads)
1 cup dry white wine or fat-free less-sodium chicken broth
1 cup fat-free less-sodium chicken broth
1/2 teaspoon dried herbes de Provence or thyme

Sprinkle chicken with salt and pepper

Heat 1 teaspoon oil in a Dutch oven over medium-high heat.

Add half of chicken; cook 3 minutes on each side or until browned. Remove from pan

Repeat procedure with 1 teaspoon oil and remaining chicken.

Add garlic to pan; cook 4 minutes or until lightly browned, stirring frequently.

Add wine, broth, and herbes de Provence, scraping pan to loosen browned bits.

Return chicken to pan; cover, reduce heat, and simmer 30 minutes or until chicken is tender.

Source:
"Published: Cooking Light- 09/01/99"
Copyright:
"Southern Progress Corporation, 2000"
Yield:
"1 chicken breast half"

NOTES : serving size: 1 chicken breast half and 1/3 cup sauce

My Notes: Very nice dish! Peeling the garlic was time consuming so I just used two garlic heads and added ready made chopped garlic. I'm sure all fresh garlic would make it even better. I highly recommend this dish - you can use the broth to flavor mashed potatoes too.

[mrswaz]

Oh my- I adore my Herbes de Provence- with lavender. I use it almost everytime I use chicken. If I roast or bake chicken (whole/parts/breasts) they get a sprinkle of my herbes. Let's see- chicken soup, chicken stew, and my chicken pot pie all get a healthy dose of herbes de provence. I made chicken meatballs once- add it there too.

Here's my potpie-



* Exported from MasterCook *

Deep Dish Chicken Pot Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked chicken -- cubed
1 cup sliced carrots -- cooked
1 cup potatoes -- cubed and cooked
1 cup frozen peas
1/2 cup celery -- chopped
6 Tablespoons butter or margarine
1/3 cup flour
7 chicken bouillon cubes -- *see Note
2 teaspoons herbes de provence
4 1/2 cups milk
Biscuit dough
2 cups flour
2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 stick butter or margarine
1 cup milk

In a large saucepan, cook celery in margarine until tender. Stir in flour, buillion, and black pepper to taste. Add milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes, peas, and herbes de provence. Remove from heat.

In a bowl, combine dry ingredients for bisuit dough. Cut in butter until crumbly. Add milk and combine well.

Pour chicken mixture into a large baking dish. Drop biscuit dough by spoonfuls over the top. Bake at 375 for 20 minutes. Turn up heat to 425 and bake until biscuits are cooked through and a nice golden brown.

*Note: If you prefer, use 4 teaspoons of chicken broth base instead of 7 bouillion cubes.

** Thisrecipe is extremely versatile. Add any frozen veggies you have on hand. We like it with broccoli and cauliflower- and you can even add a cup of cheese to the vegetable mixture to make it cheesy.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 370 Calories; 19g Fat (47.1% calories from fat); 19g Protein; 30g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 841mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

[Just Mary]

I copied the recipe below from here a couple weeks ago. I don't know who originally posted it, but I love it!

Split Pea Soup
olive oil
2 C. diced onion
1 T. chopped garlic
8 C. chicken stock
1 lb. dried split peas, rinsed under cold water
2 C. peeled, diced (1/2-inch pieces) potato
2 tsp. salt
1 1/2 tsp herbes de Provence
1 tsp. Tabasco hot pepper sauce
1 large ham steak (about 8 oz), cut into 1/2-inch dice (2 cups)

Garnishes:
2 C. croutons, cut from 1-inch thick bread slices, browned in the oven
1 1/2 C. grated Swiss cheese, preferably Gruyere (about 5 oz)
2 T. minced fresh chives

Heat the oil in a large saucepan, and add the onion and garlic. Saute for 1 minute to soften. Add the remaining ingredients, except for the garnishes, and bring to a boil. Reduce heat to low, cover, and boil gently for 1 hour, stirring occasionally to prevent scorching. Stir well, and add more water if the soup gets too thick.
(If freezing) At serving time, add the ham to the soup, and heat to the boil. Serve with croutons, cheese, and chives, and sprinkle on extra tabasco if desired.

[Judy K.]

I'm so glad someone started this thread. I've been thinking about it since I saw the Chicken with Provencal Sauce. Here's the first recipe in which I used this ingredient. For several years, my daughter and I both subscribed to CL. Once a month, we'd choose a recipe and get together to cook dinner. This is one she introduced me to.


* Exported from MasterCook *

Stuffed Chicken Breasts With Artichoke Hearts and Goat Cheese

Recipe By : Cooking Light Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil -- divided
3/4 cup frozen artichoke hearts -- thawed and chopped
1/4 cup shallots -- minced (about 3)
1/4 cup goat cheese -- or feta, crumbled (about 1 ounce)
1 teaspoon dried herbes de provence or thyme -- divided
1/4 teaspoon salt -- divided
1/4 teaspoon black pepper -- divided
4 4-ounce skinless boneless chicken breast halves
1 cup fat-free chicken broth
2 tablespoons fresh lemon juice
2 teaspoons cornstarch
chopped fresh parsley (optional)
lemon rind strips (optional)

Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from skillet; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper

Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.

Heat 1 teaspoon oil in a large non-stick skillet over medium hear. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from skillet; keep warm. Add 1/2 teaspoon herbes de Provence and broth to skillet; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to skillet; cover and cook 2 minutes or until thoroughly heated. If desired, garnish with parsley and lemon rind strips.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce).

Source:
"Cooking Light,"
Copyright:
"Cooking Light Magazine"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 217 Calories; 6g Fat (26.5% calories from fat); 32g Protein; 8g Carbohydrate; 3g Dietary Fiber; 73mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 801

[krhm]

I don't have a specific recipe to add, but FIL likes to saute asparagus in a little olive oil until it's tender-crisp, then sprinkle it with the herbes de provence. It's really yummy and makes asparagus taste even more special.

I have a request for an ingredient challenge: sliced almonds. I bought two big bags to make almond roca over Christmas, and I loved the roca so much I ate almost the entire thing by myself. I absolutely can NOT have that anywhere near me. Hence, the almonds must go to a healthier cause! :D

Kari

[zwieback]

Another simple way to use Herbes de Provence is to cut small potatoes in half. Put face down in a roasting pan. Pour olive oil over the top and sprinkle with the Herbes (and salt & pepper to taste, if desired). Cook the potatoes in the oven until brown on the outside (maybe in a 350 - 400 degree oven for about 20-30 minutes). They're so crispy on the outside and tender on the inside. YUMMMM!!!

[tbb113]

Kari:
I'll add the almonds to the list. Look for it next Wednesday unless something else comes up (or I forget :o )

Tyra

[acginkc]

This recipe is by no means light, but if you like cheese it is soooo fabulous. My DBF loved setting the brandy on fire. Great way to get him to cook something other than grilled cheese. :D


PASTA WITH THREE CHEESES BROWN
Can be prepared in 45 minutes or less.



3 cloves garlic, minced
1/2 teaspoon dried herbes de Provence or dried rosemary, crumbled
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/4 brandy
1 cup heavy cream
3 ounces soft mild goat cheese such as Montrachet, crumbled (about 1/3 cup)
3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 pound tricolored rotelle (corkscrew-shaped pasta) or other multicolored pasta


In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream.
Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.

In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.



Serves 4.


Gourmet

February 1995
Katie Brown: Half Moon Bay, California

[SusanMac]

Thanks for the input on pairing HDP dishes with items that have other spices! Good info. And, good to know about the potato/root veggie combination.

[stacy7272]

This is one of my favorites. I actually bought a 1 pound bag of Herbs de Provence so I can make this a lot! (It wasn't much more expensive than a 4 oz jar of the stuff.) I almost NEVER repeat recipes but this is one I've made many times and I like to make it for company. I always make this with a 4 pound chicken.

Roast Chicken Provençale
From Cooking Light


Thinking of roasting a chicken? Think big. Large roasters have a greater proportion of meat to bone, and leftovers are a time-saver. Look for herbes de Provence, a combination of dried herbs (basil, lavender, marjoram, rosemary, sage, savory, and thyme), in the spice section of supermarkets. Rubbing the flavorful paste under the skin means even though the skin is discarded, the meat keeps the flavor.

2 tablespoons dried herbes de Provence
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 garlic cloves, minced
1 (7-pound) roasting chicken
1 small onion, quartered
Cooking spray
1/3 cup Sauvignon Blanc or other dry white wine
2/3 cup fat-free, less-sodium chicken broth
1 tablespoon chilled butter, cut into small pieces

Preheat oven to 400°.
Combine first 5 ingredients in a small bowl; mash to a paste consistency.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub seasoning mixture under loosened skin. Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.

Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert a meat thermometer into breast, making sure not to touch bone. Bake at 400° for 1 hour and 20 minutes or until thermometer registers 180°. Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 5 minutes (the fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.

Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve sauce with chicken.

Yield: 12 servings (serving size: 4 ounces chicken and about 1 tablespoon sauce)

NUTRITION PER SERVING
CALORIES 204(37% from fat); FAT 8.4g(sat 2.6g,mono 3.1g,poly 1.7g); PROTEIN 28.2g; CHOLESTEROL 86mg; CALCIUM 25mg; SODIUM 433mg; FIBER 0.3g; IRON 1.7mg; CARBOHYDRATE 1g

Cooking Light, OCTOBER 2002

[PAMMELA]

I specifically bought the Herbs de Provence for Rachael Ray's oven fries. And they are terrific!!! DH claims it's his favorite potato now. I just wedge russet potatoes, soak in ice water for 15 minutes, then toss in a bowl with EVOO, Herbs de Provence, and Montreal Steak Seasoning. Bake at 475 or so for about 30 minutes. YUM! :D

[Searcher]

I sprinkle them on beef roasts after browing and before roasting or braising. They make the gravy wonderful!

[Kay Henderson]

I sometimes put Herbes de Provence in biscuits -- whether Bisquick or homemade. Adding some to the dry ingredients makes an aromatic, interesting biscuit. They go particularly well with meat dishes at dinner, such as stews and pot roasts.

Kay

[MikeC]

I've had a bottle of Herbes de Provence on my spice rack for quite a while; I've usually just tossed some in homemake soup. But after checking the label today, I had a shock -- there's no lavender in it! It's McCormick, but it's been around for a long time.

So now I don't really know what Herbes de Provence tastes like!

I'll have to buy a bottle WITH lavender and then start experimenting with some of these recipes!

(I, too, love the ingredient challenge threads.)

[karenv]

I came across this ingredient a few years ago. I use it sprinkled in fresh vegetables that I will be cooking, I rub it on all sorts of meats and fish, I put it in marinades, on salads, and in dressings. It is a very versitle herb mix and I always have it on hand.


Karen

[tbb113]

bump for 2011. I will say that the recipe I posted to start this thread has been in my rotation ever since. I just made it again the other night for dinner.

[mkc]

Here's a simple pork tenderloin recipe using herbes de Provence that we like

Herb-Crusted Pork Tenderloins

1/4 cup firmly packed brown sugar
2 tablespoons herbes de Provence or dried Italian seasoning
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon pepper
2 (1- to 1 1/2-lb.) pork tenderloins, trimmed

1. Combine first 5 ingredients. Rub mixture evenly into pork. Place pork in a large shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill 2 to 4 hours.

2. Place pork on a wire rack in a lightly greased shallow roasting pan.

3. Bake at 450° for 10 minutes. Reduce heat to 350°, and bake 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and cover pork loosely with aluminum foil; let stand 10 minutes before serving.

Southern Living DECEMBER 2006

Michelle

[swedish cook]

Another simple way to use Herbes de Provence is to cut small potatoes in half. Put face down in a roasting pan. Pour olive oil over the top and sprinkle with the Herbes (and salt & pepper to taste, if desired). Cook the potatoes in the oven until brown on the outside (maybe in a 350 - 400 degree oven for about 20-30 minutes). They're so crispy on the outside and tender on the inside. YUMMMM!!!

Sounds great! Will try that recipe :) I finally caved in and bought Herbes de Provence at Penzeys to prepare these potatoes. At first I had tried making my own blend after finding 7 different recipes :confused:

Crunchy Oven Baked Fries with Herbes de Provence (http://www.joythebaker.com/blog/2009/03/crunchy-oven-baked-fries-with-herbes-de-provence/#more-491)
Serves 3 or 4 (about a potato per person)

3 or 4 medium sized Russet potatoes, rinsed and dried (you can peel them if you like)
2 Tablespoons grapeseed oil plus 1 teaspoon (or olive oil if you have it on hand)
1 teaspoon Herbes de Provence
1/2 – 1 teaspoon sea salt (depending on how salty you like your fries)

Preheat oven to 400 degrees F.

Pour 1 teaspoon of oil on baking sheet and spread around with a paper towel, greasing the sheet before you add the potatoes.

Slice cleaned potatoes lengthwise into 1/3″ thick slices, then slice those slices into smaller potato strips. Place on the baking sheet and drizzle with 2 Tablespoons of oil. Toss the potatoes in the oil to coat. Place in oven for 25- 35 minutes, removing the tray every 10 minutes to toss and stir the potatoes, then returning to the oven. Cook until browned and irresistible.

Remove from the oven and immediately add salt and Herbes de Provence. Toss and serve.

[cookieee]

Not a big fan of "hot" tuna, but maybe someone else is. Just came across this on Penzeys website.


Tuna Noodle Supreme

"This homey recipe from Kathy is comfort food at its best. It takes awhile to make but is very worth it."

1 12 oz. pkg. wide egg noodles
11/2 pints (3 cups) Albacore tuna (or at least 4 cans, solid packed, canned tuna)
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 medium yellow or red bell pepper, finely chopped
2 WHOLE BAY LEAVES
1 8 oz. can mushroom soup (or 6 oz. water)—see note
2 Cups milk, approximately (sometimes 1/4 cup extra is used)
1/4 Cup half and half (or 1/2 cup of white wine)
1 tsp. RUBBED SAGE
1 tsp. OREGANO
1/2 tsp. THYME
1/2 tsp. HERBES DE PROVENCE
1 TB. REGULAR MUSTARD POWDER
1 TB. Worcestershire Sauce
1/2-1 tsp. salt, to taste
1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
11/2 TB. cornstarch mixed with 3 TB. Water
2/3 Cup Parmesan cheese, shredded, divided
1 Cup sharp cheddar cheese, shredded, divided
3/4 lb. fresh mushrooms, sliced
6 TB. butter, divided
1/2 Cup fresh parsley or 3 TB. dried (large handful)
1 Cup dry bread crumbs

Preheat oven to 375°. Place the onion, celery and bell pepper in a large saucepan and add enough water to cover the vegetables. Add the BAY LEAVES and bring to a simmer. Cook the vegetables until softened, about 7 minutes. Mix the soup or water with 2 cups milk and half and half or wine and add to the cooked vegetables. Season the sauce with the HERBS, MUSTARD POWDER, Worcestershire sauce, salt and PEPPER. Add the cornstarch mixture, stirring until thickened to a medium sauce. Remove the sauce from the heat and add 1/2 cup of the Parmesan and 3/4 cup of the cheddar. Stir until well blended. Set aside. Melt 2 TB. of butter in a frying pan over medium heat. Add the mushrooms and cook until transparent. Remove from the heat and set aside. Open the tuna, drain, and place in a bowl. Flake the tuna slightly with a fork, leaving it fairly chunky. Cook the noodles according to package directions. Drain the noodles and rinse with warm water. When drained thoroughly, add the mushrooms, chopped parsley and tuna. Pour the sauce over the noodle mixture and stir gently to mix. Taste to see if more salt is needed. This Tuna Noodle Supreme will thicken more after baking in the oven, so make sure it is not a dry mixture. If it is, stir in an extra 1/4 cup milk. Melt the remaining butter and mix together with the bread crumbs.

Pour the tuna/noodle mix into a large, buttered casserole and sprinkle the buttered crumbs over the top of the casserole. Cover and bake at 375° for 15 minutes. Remove the cover and continue baking until it begins to bubble, about 15 minutes. Before removing from the oven, sprinkle with the remaining grated cheese and allow it to melt. Serve hot from the oven.

Note: May use instead of cream; mix in before baking. Cream of mushroom soup is usually beef based and if you would like to keep this beef-free, water works well, as the cornstarch and cheese thicken the sauce anyway and the casserole has regular mushrooms plus a whole lot of flavor

Prep. time: 40 minutes
Cooking time: 20 minutes
Serves: 8-12

Nutritional Information: Servings 12; Serving Size 1 cup (244g); Calories 370; Calories from fat 130; Total fat 14g; Cholesterol 80mg; Sodium 440mg; Carbohydrate 35g; Dietary Fiber 2g.

Source: Penzeys

[sparrowgrass]

I sprinkle it over loaves of bread or foccaccia before baking, and almost always put it on my pork chops or baked chicken. I use Penzey's, and it does have lavender.

[tbb113]

This was in Relish today (in the newspaper). I haven't tried it...but I plan on doing so

Lemon Chicken with Green Beans and Mushrooms

Herbes de Provence, a sunny combination of rosemary, marjoram, thyme, savory and lavender, brings life to everything from eggs and scalloped potatoes to lamb and chicken.

Ingredients
1 cup reduced-sodium vegetable or chicken broth
3 tablespoons lemon juice
3 tablespoons white wine or dry vermouth
1 tablespoon all-purpose flour
1/2 teaspoon herbes de Provence
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
4 (4- to 5-ounce) boneless, skinless chicken breasts
2 tablespoons dry breadcrumbs
2 tablespoons extra-virgin olive oil
1 pound green beans, trimmed and diagonally cut in half (about 4 cups)
1/2 pound mushrooms, halved or quartered (about 3 cups)

Prep Time - 10Cook Time - 25
Instructions
1.Whisk broth, lemon juice, wine, flour, herbes de Provence, salt and pepper in a medium bowl.
2.Lightly coat chicken with breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes. Remove to a plate. Add beans and mushrooms to pan and cook, stirring occasionally, until mushrooms are lightly browned, about 5 minutes. Return chicken and any juices to pan. Pour broth mixture over top. Cover and simmer until chicken is thoroughly cooked and vegetables are tender, about 15 minutes.
Recipe by Jean Kressy.