I'm writing a paper about herbs and spices in provance and i need to know what kind of herbs and spices are tredionely used there.
if any one knows and can help me learn more send to
dodos8942@yahoo.co.uk
(sorry about the spelling mistakes).
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| Author: | dodos [ Sun Dec 12, 2004 5:08 am ] |
| Post subject: | herbs and spices in provance |
I'm writing a paper about herbs and spices in provance and i need to know what kind of herbs and spices are tredionely used there. if any one knows and can help me learn more send to
dodos8942@yahoo.co.uk (sorry about the spelling mistakes).
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| Author: | The reckless chef [ Sun Dec 12, 2004 9:09 am ] |
| Post subject: | HERBES DE PROVENCE |
Typically herbes de provence contain the following: thyme,bay leaves,rosemary,savory,cloves,lavendar,tarragon,chevril,sage,marjoram, fennel seed,basil and orange zest. Of course different companies make different variations,but this is pretty much it. These herbs are great to bring out flavors. If your making some hash browns just sprinkle a bit on when cooking and it gives a wonderful taste to the potatoes. You can sprinkle on meats,put into a meatloaf,etc.,etc. It is very versatile. |
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| Author: | Ethnic Hash [ Tue Dec 14, 2004 11:35 pm ] |
| Post subject: | |
I have a little cook book on the earthenware cookery of Provance, and the herbs mentioned by reckless appear in the recipes - not all together in every one though - plus it uses parsely and celery quite often. |
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| Author: | The reckless chef [ Wed Dec 15, 2004 8:10 am ] |
| Post subject: | HERBES DE PROVENCE |
YOU CAN BUY A HERBES DE PROVENCE MIXTURE ALREADY PREPARED IN LITTLE BAGS AND JUST USE AS MUCH AS THE RECIPE ASKS FOR. THAT IS WHY I PREVIOUSLY SAID THAT THERE ARE DIFFERENT VARIATIONS DEPENDING ON THE MANUFACTURER,BUT BASICALLY ALL ARE VERY GOOD. |
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| Author: | Ethnic Hash [ Fri Dec 17, 2004 12:52 am ] |
| Post subject: | |
I think it depends on where you are from. We don't have anything like that in my area. |
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| Author: | The reckless chef [ Fri Dec 17, 2004 5:56 am ] |
| Post subject: | |
I don't know what part of the country you are from but I am quite sure that if you don't have a gourmet shop in town your local supermarket should carry this. If not you can go to purespice.com and order on line or call 1 (866) 532-1703 and they will be able to help you out. |
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| Author: | Knockdonagh [ Sat Dec 18, 2004 6:58 pm ] |
| Post subject: | |
I'm interested in the chat about the herbs of Provence (note spelling, by the way.) The Provencals do not put several different herbs in one dish. For instance, they might use only fresh basil. I doubt if any good Provencal cook would use bags of mixed dried herbs. They use a great deal of garlic. For a good read about Provence and its people, try Peter Mayle's Provence trilogy. 'A Year in Provence'. 'Toujours Provence' and 'Encore Provence.' He tells you heaps about the way the locals shop, cook and eat . Enjoy the Christmas season. 
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| Author: | The reckless chef [ Sun Dec 19, 2004 9:46 am ] |
| Post subject: | |
I must disagree with you on this one. Herbes de Provence is a selection of herbs that are mixed together so that you have that wonderful flavour when used in your recipes. It is not just a single herb but many that make up this wonderful mixture. If you use only basil in a recipe it will not taste the same as if the mixture is used. Go out and get some and you will see what I mean. HAPPY HOLIDAYS and here is hoping Santa fills your stocking with all that you desire. |
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| Author: | Knockdonagh [ Wed Dec 29, 2004 10:18 pm ] |
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We were in Melbourne for a marvellous Christmas with family.The weather started off hot and then rained buckets but not on the big day. Melbourne gets heaps more rain than we do! About the herbs again. I have been fossicking around in my travel journals and cook books. The Provencals certainly use a bouquet garni in their Soupe de Pecheurs, and it is usually a sprig of thyme, some parsley and a bay leaf but in their famous Agneau aux herbes they seem to use only two...rosemary and thyme. They also use only basil in their pistou but they put thyme and bay with garlic in a Daube. Their cooking is wonderful, n'est ce pas? A Happy New Year to everyone who uses this site and a special thought for the poor earthquake victims. |
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| Author: | The reckless chef [ Wed Dec 29, 2004 11:46 pm ] |
| Post subject: | |
Of course it depends on the recipe for the herbs that are used,but there is a mixture called Herbes de Provence that can be purchased already mixed and ready to use. Try your local herb store and see if they carry it. Buy some and enjoy. |
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