Herbes de Provence
European cooks have been using a wonderful blend of herbs for a very long time.
Many of these herbs are familiar to American cooks. Basil, rosemary, parsley, tarragon and sometimes dried garlic are blended to season all types of foods. But, there is no end to the selection of ingredients. The home cook as well as chefs in fancy-schmancy restaurants reach for this fragrant blend.
What really makes this blend stand out are lavender buds.
It is the one common herb no matter what country or what cook. This one flavor alone, is the enchanting ingredient in this seasoning that has traveled far through time. Cooks all over Europe have been taking advantage of indigenous herbs growing on the continent. The blend known today as Herbes de Provenςe has found its way into American kitchens. In my own cooking, it has just about replaced Italian herb blends called for in recipes.
It is an easy blend to find in most grocery stores. Or it can be ordered online from some wonderful spice merchants.
Use Herbes de Provence to season beans, breads, pasta, meats, vegetables, sauces and dips. Substitute your usual seasoning in meatloaf or meatballs. It is also a complementary seasoning for tomato-based sauces. Sprinkle on top of your garlic bread before toasting.
Try the following recipe for a roasted pork loin. It is easy and oh, so delicious.
And, if you just need a light addition to a meal, try making this French version of potato soup. Bon Appétit!
Pork Roast Dijon
Equipment
- Roasting pan
- Electric blender or food processor
Ingredients
- 2-3 pound pork loin roast
- 6 Tbsp. dijon-style or Creole mustard
- 1½ Tbsp. soy sauce
- 2 cloves garlic minced
- 1½ Tbsp. Herbes de Provence or Italian herb blend
- 1½ Tbsp. olive oil
- ½ cup broth, wine or water
Instructions
- Allow the roast to come to room temperature for about 15 minutes while you make the marinade.
- Place mustard, soy sauce, garlic and Herbes de Provence in the blender. With the machine running, gradually trickle in the olive oil.
- Coat the entire roast with this marinade.
- Place roast in the roasting pan and place in a 350°F preheated oven for 1½-2 hours.
- Remove from oven and transfer to a cutting board. Cover loosely with foil while deglazing the pan.
- Deglaze the pan with broth, wine or water after removing the roast to a cutting board. This will make a wonderful gravy.
Notes
French Potato Soup
Equipment
- 5-quart soup kettle
- Electric blender or food processor
Ingredients
- Half stick butter
- 2 whole onions peeled and thinly sliced
- 1 Tbsp. Herbes de Provence
- 1 tsp. sea salt or to taste
- ½ tsp. sugar may be omitted
- 4 pounds potatoes peeled and sliced
- 4 cups chicken or vegetable broth
- 5 cups whole milk
- 2 scallions (green onion) thinly sliced
Instructions
- In the soup kettle, saute' the onions in butter over medium heat until golden.
- Add the salt, sugar and Herbes de Provence and cook for 2 minutes.
- Add the potatoes and broth; bring to a boil and lower heat to simmer 20 minutes, stirring occasionally. Cook until potatoes are tender.
- Transfer potatoes to the electric blender or food processor and puree.
- Return soup to the pot, adding milk. Bring to a gentle boil and simmer another 10 minutes.
- Garnish individual bowls with scallions, or stir into the hot soup after removing from heat.