Herbes De Provence By Jaques Pepin Recipes

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HERBES DE PROVENCE BY JAQUES PEPIN



Herbes De Provence by Jaques Pepin image

For quite some time I have been looking for a good Herbes de Provence recipe and this is it! Herbes de Provence is used in southern France. I like to use it in anything where I would normally use thyme, like chicken and dumplings.

Provided by Andtototoo

Categories     European

Time 5m

Yield 1/4 cup

Number Of Ingredients 8

1 tablespoon thyme
1 tablespoon savory
1 tablespoon marjoram
1 tablespoon oregano
1/2 tablespoon sage (optional)
1/2 tablespoon rosemary (optional)
1/2 tablespoon lavender flowers (optional)
1/2 tablespoon fennel seed (optional)

Steps:

  • In a small bowl put the thyme, savory, marjoram,and oregano. Add any of the optional herbs that you wish to add. Mix well.
  • Store in a small glass container with a lid.

Nutrition Facts : Calories 79.3, Fat 1.7, SaturatedFat 0.7, Sodium 10.7, Carbohydrate 19.5, Fiber 12.8, Sugar 0.4, Protein 2.6

HERBES DE PROVENCE



Herbes De Provence image

Make and share this Herbes De Provence recipe from Food.com.

Provided by Dancer

Categories     Vegan

Time 10m

Yield 3/4 c.

Number Of Ingredients 7

3 tablespoons dried marjoram
1 teaspoon dried rosemary
3 tablespoons dried thyme
1/2 teaspoon dried sage
3 tablespoons dried savory
1/2 teaspoon fennel seed
1 teaspoon dried basil

Steps:

  • Combine all ingredients.
  • Mix well and spoon into small jars.

Nutrition Facts : Calories 124.7, Fat 3.3, SaturatedFat 1.2, Sodium 21, Carbohydrate 29.1, Fiber 18.5, Sugar 0.6, Protein 4

FINES HERBES OMELET



Fines Herbes Omelet image

A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.

Provided by Jacques Pepin

Categories     brunch, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

10 large eggs, preferably organic
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil)
1 tablespoon canola oil
2 tablespoons unsalted butter

Steps:

  • Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
  • Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
  • Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 328 milligrams, Sugar 1 gram, TransFat 0 grams

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

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

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