Aubergeblendherbesdeprovence Recipes

HERBES DE PROVENCE RECIPE

Herbes de Provence Recipe image

This herbes de Provence recipe, featuring oregano, thyme, savory, lavender, basil, sage, and rosemary, is very versatile and used in many French recipes.

Provided by Rebecca Franklin

Time 2m

Number Of Ingredients 7

Ingredients

7 1/2 teaspoons dried oregano
7 1/2 teaspoons dried thyme
2 tablespoons dried savory
Optional: 2 tablespoons dried, crushed lavender
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried, crushed rosemary

Steps:

Gather the ingredients.
Stir the herbs together in a small bowl.
Use in your favorite French recipe and enjoy!

Nutrition Facts : Calories 8 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 0 g, Fat 0 g, ServingSize 2/3 cup of mixture (10 servings), UnsaturatedFat 0 g

HERBS DE PROVENCE

Herbs de Provence image

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories World Cuisine Recipes European French

Time 5m

Yield 100

Number Of Ingredients 11

Ingredients

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

Steps:

Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

AUBERGE BLEND - HERBES DE PROVENCE

Auberge Blend - Herbes De Provence image

There are numerous recipes for this famous herb mixture from the South of France. As a rule, it always contains thyme, lavender, rosemary, basil, savory, marjoram and basil, but it DOES vary from area to area depending on local tastes. This is my own "Auberge" blend that I make & use regularly in our Chambres d'Hôtes; I find it appeals to most people's taste! Feel free to add or omit those herbs that you are not keen on or find difficult to obtain. This makes a wonderful gift - add a ribbon, a sprig of lavender & a recipe! (I sell this blend at the Auberge, in little fabric bags with a recipe sheet inside!)

Provided by French Tart

Categories European

Time 15m

Yield 1 Jar

Number Of Ingredients 13

Ingredients

1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon marjoram
1 tablespoon dried summer savory
1 tablespoon dried chervil
1/2 tablespoon rosemary
1 -2 teaspoon dried lavender flowers
1 teaspoon dried tarragon
1 teaspoon dried mint
1/2 teaspoon dried oregano
1 bay leaf, crumbled
fennel seed (optional)
dried sage (optional)

Steps:

Mix all the herbs together in a large bowl.
Put the herbs in a jar with a screw top lid and shake together once again.
Make sure it is well sealed and store away from direct sunlight in a cool, dark and dry area.
Use in all types of French cooking, on barbeques and grills, roast meats and poultry, sprinkle onto salads, in baked breads and gratins, pizzas and hot breads, kebabs and brochettes -- the list is endless!

Nutrition Facts : Calories 47.8, Fat 1.1, SaturatedFat 0.4, Sodium 10.2, Carbohydrate 10.7, Fiber 6, Sugar 0.2, Protein 2.2

FRENCH LOVE AFFAIR CROCKPOT PEPPERED HERBES DE PROVENCE ROAST

French Love Affair Crockpot Peppered Herbes De Provence Roast image

For the ZWT8 - "A French Love Affair" Challenge, I chose to modify Annacia's recipe for Recipe#457488 #457488. Annacia's recipe sounds lovely and I hope these modifications will do the original recipe justice. I could not find lavendar flowers anywhere, and went to 3 markets, so I substituted Herbes de Provence (with lavendar) for the original ingredient. For this recipe a 2-pound grass-fed beef chuck roast was used; a larger roast can be used and the measures and cooking time would be about the same. I chose to cook this on high temperature for 2 hours, then low for 4 hours. Longer lower temperature cooking times will produce a roast that is so tender you can eat it with a spoon. Bon appetit ! NOTE: Make sure to measure your peppercorns before grinding.

Provided by kitty.rock

Categories One Dish Meal

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 beef chuck roast (1-2 pounds)
1 tablespoon extra virgin olive oil
2 tablespoons herbes de provence
1 tablespoon ground fennel
1 -2 tablespoon mixed peppercorns, ground
1 1/2 teaspoons dried thyme
4 -6 medium-large red potatoes, peeled and sliced into 1/4-inch rounds
1 lb sliced carrot
1 medium onion, sliced very thin into rounds and separated
salt, to taste
2 cups beef broth, for the crock pot (and au jus)
additional herbes de provence and thyme, for seasoning potatoes and carrots

Steps:

Mix the herbes de provence, ground fennel, ground pepper and thyme together.
Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast with the olive oil.
Rub the mixture over the roast so that all surfaces are coated with the herbs.
Heat a large skillet over high heat. Sear the roast on all sides (about 3 rotations, approximately 1 minutes each). When browned, immediately remove from heat.
NOTE: for best results, fill the crockpot 2/3 full with roast and vegetables; this produces the best results when using a crockpot.
Add the beef broth to crockpot.
Add the roast to the crockpot. Layer carrots, potatoes and onions on top and sides of roast, sprinkling each layer with herbes, thyme, and salt, as desired.
Cook on high for 2 hours, then reduce temperature to low and cook an additional 4 hours.
When ready to serve, carefully remove roast (it may fall apart) to platter, and surround with carrots, potatoes and onions. This will not make as pretty a presentation as a roast and vegetables roasted in the oven; the crockpot tends to turn things a dull brown color, but the flavors are usually magnified.
Add au jus as desired.
Serve with a green salad and toasted french bagette slices with butter.

Nutrition Facts : Calories 587.3, Fat 19.1, SaturatedFat 7.3, Cholesterol 158.4, Sodium 760.2, Carbohydrate 49.2, Fiber 8, Sugar 9.3, Protein 57.7

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