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Thread: Where can I find Herbs de Provence?

  1. #1
    Join Date
    Aug 2002
    Location
    lakewood co
    Posts
    194

    Where can I find Herbs de Provence?

    I looked for it with the fresh herbs and also with the dried spices - no luck. Maybe my store just doesn't carry it.

    Thanks!

  2. #2
    Join Date
    Apr 2005
    Location
    Atlanta, Georgia
    Posts
    140
    I know I've seen it at Williams-Sonoma. I believe Dean & Deluca carry it as well.

  3. #3
    Join Date
    Aug 2000
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    Texas
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    Well-behaved women seldom make history!

  4. #4
    Join Date
    Mar 2003
    Location
    Metrowest MA
    Posts
    1,945
    Last time I bought them I found them at Whole Foods.
    You can also get them at Penzey's.

    Just make sure they contain lavendar (some blends don't). It makes a world of difference!

    ETA my link will take you directly to the blend
    ~ ~ Leslie ~ ~

  5. #5
    Join Date
    Apr 2002
    Location
    California
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    402
    I bought mine at Whole Foods.

  6. #6
    Join Date
    Aug 2002
    Location
    lakewood co
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    194
    Thanks for the help. A trip to Whole Foods is on my to do list for tonight.

  7. #7
    Join Date
    Nov 2003
    Location
    North Texas
    Posts
    4,581
    I buy it with the dry spices at the grocery store; Albertsons or Staters. Never had any trouble finding it.

    So what are you making with it?
    Everyone needs to believe in something. I believe I'll have another beer. . .

  8. #8
    Join Date
    Aug 2002
    Location
    lakewood co
    Posts
    194
    I want to give the roasted potatoes that Bob mentioned in this thread a try.

    http://community.cookinglight.com/sh...threadid=73926

    They sound yummy!


  9. #9
    I always buy mine at Marshall's. I've tried several brands (some of which I dis-liked a lot) and I really like the brand they carry the best. Of course the name escapes me now....Victoria? When I get home from work I'll check and report back.
    Beautiful young people are accidents of nature, but beautiful old people are works of art.

  10. #10
    Join Date
    Jun 2003
    Location
    los angeles
    Posts
    2,252
    I got mine at the regular grocery store - it was Spice Islands brand. It was an excellent blend. I have a chicken recipe that I love to make with it (I'll post it below) so I bought a 1 pound bag at a restaurant supply place for just a bit more than the 4 oz bottle of Spice Islands (it isn't as good as Spice Islands though).

    Here is the recipe (I use a 4 pound chicken to make this):

    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

  11. #11
    I just bought some at Cost Plus/World Imports

  12. #12
    OK - Just checked and I wasn't too far off. The brand is Victoria Taylor. Really, really good!
    Beautiful young people are accidents of nature, but beautiful old people are works of art.

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