The Old World Flavor, Herbs de Provence
The Old World Flavor, Herbs de Provence
The origin of Herbs de Provence is Southern France, Provence. It is a mixture of some other herbs. It began its commercial sales in 1970s. Actually, before that date, it was unknown completely.
While usually found as a dried blend, it can also be mixed and used fresh. The traditional blend consists of a mixture of rosemary, marjoram, basil, bay leaf, thyme, and sometimes Orange zest and lavender flowers but this may vary by manufacturer or personal taste for those that make their own herbs de Provence. Every experienced cook has a different recipe for herbs de Provence.
Flavorful Uses
This great herb is used to flavor foods grilled. Sometimes it is used while cooking meat and fish as well. Countries of Mediterranean are famous for making delicious dishes containing this herb. They add it to soups, using it as a method of flavoring oils. Pizza and sauces are preferred with some addition of that herb.
Several great recipes are used for Herbs de Provence during the daily cooking. You have to try to rub the herbs on beef, chicken or lamb. As soon as you rub with olive oil, pepper and salt, you can rub the mixture onto the surface of the meat or chicken. You can try to sprinkle it to the hot coals.
Ordinary and sensational
As a change, potatoes de Provence will be nice. Three large potatoes may be selected and cut to thin pieces. It may be coated with oil, while sprinkling wedges with the blended herb and be put into an oven at 450o for around 25 minutes till the crispy and golden appear.
If you are a fan of aroma and flavor of herb bread you can bake some herbs de Provence. Just add 2 spoons of herbs de Provence to a double loaf. Just you will act according to that delicious French bread recipe. An oven may be heated to 400o before you bake for 10 minutes. You can reduce the heat degree to 350o for 20 minutes. Remove from pan and leave it to be cooled.
The delicious Herbs de Provence can be selected according to your taste and favored dishes.
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