Best Auberge Blend Herbes De Provence Recipes
AUBERGE BLEND - HERBES DE PROVENCE
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
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
HERBES DE PROVENCE
Herbs de Provence is a mixture of herbs commonly found in the south of France. Thyme, savory, marjoram, and oregano are generally present. Sometimes fennel seeds, sage, rosemary and lavander flowers are included. Use to season chicken, meats, and vegetables.
Provided by Barb G.
Categories High Fiber
Time 15m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Mix well and spoon into a tightly-lidded jar.
- Store in cool, dark place up to 4 months.
Nutrition Facts : Calories 124.7, Fat 3.3, SaturatedFat 1.2, Sodium 21, Carbohydrate 29.1, Fiber 18.5, Sugar 0.6, Protein 4
RICE WITH HERBES DE PROVENCE
Adapted from a recipe by Jennifer at allrecipes.com. Very simple, but very good. You can use all kinds of dried herbs in this. Try a mix of oregano, basil and thyme for an Italian influence, or thyme, marjoram, savory and rosemary for a more central French flavor.
Provided by DrGaellon
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.
Nutrition Facts : Calories 192.8, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 235.6, Carbohydrate 39.9, Fiber 1.3, Sugar 0.9, Protein 4.7
HERBES DE PROVENCE BY JAQUES PEPIN
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
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 - SIMPLE SPICE MIX FROM VEGETARIAN TIMES
Entered for safe-keeping. From June 2012 Vegetarian Times. Once always available at the corner grocer, sometimes it is hard to find this French Provencal summertime grilling spice mix. There are many versions of this spice mix. Most include lavender and fennel, which are absent in this version. Some object to the floral overtones of lavender or the anise/licorice accent of fennel. Most kitchens would have everything but the savory already on hand.
Provided by KateL
Categories European
Time 2m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a bowl. Mix well.
- Store in an airtight container in a cool, dark place.
PAIN DE PROVENCE (HERB FRENCH BREAD)
Herbes De Provence is a mixture of savory, thyme, fennel, and lavender, however you can use herbs of your choice; such as rosemary, dill, basil, thyme, mint, chives, etc. If you choose to make with herbs other than Herbe de Provence you may want to reduce the amount. This recipe comes from an internet site called The Fresh Loaf. Prep times includes time required to ferment the poolish. UPDATE: Please note that the dough should be tacky, add additional flour a couple tablespoons at time if the dough is sticky!
Provided by Galley Wench
Categories Yeast Breads
Time 16h25m
Yield 1 Large Loaf
Number Of Ingredients 9
Steps:
- The night before baking, make the poolish by mixing together 1 cup of flour, 1 cup of water, and 1/2 teaspoon of yeast to make a batter.
- Cover the container with plastic wrap and set aside for 8 to 16 hours.
- Next Day:.
- In large bowl combine the remaining flour with the remaining yeast, salt, and herbs.
- Add the poolish, the liqueur, and 1/4 cup of the additional water.
- Mix the ingredients, and, if necessary, add more water or flour until the proper consistency is reached (tacky but not so sticky that the dough sticks to your hands).
- Knead by hand for 10 to 15 minutes or in a mixer for 5 to 10 minutes.
- Place the dough in a well-greased bowl and cover the bowl with plastic wrap.
- Set aside to rise until doubled in size, approximately 90 minutes. Remove it from the bowl and gently degas it, then return it to the bowl, cover it, and allow it to double in size again.
- Remove the dough from the bowl and shape it into a ball or long loaf.
- Cover the loaf with a damp towel and allow it to rise again until doubled in size, which takes between 60 and 90 more minutes.
- While the loaf is in its final rise, preheat the oven and baking stone, if you are using one, to 450.
- I also preheat a broiler pan, or cast iron skillet, into which to pour a cup of hot water just after placing the loaf in the oven. This creates steam in the oven which increases the crunchiness of the crust.
- Just prior to placing the loaf in the oven, score the top of it with a sharp knife or razor blade.
- Place the loaf in the oven and bake for 20 minutes at 450, then rotate it 180 degrees and reduce the oven temperature to 375 and baked it another 25 minutes.
- The internal temperature of the loaf should be approximately 200 degrees when you remove it from the oven.
Nutrition Facts : Calories 1388.6, Fat 4, SaturatedFat 0.6, Sodium 2342.9, Carbohydrate 289.2, Fiber 11.8, Sugar 1, Protein 41.8
HERBES DE PROVENCE
Make and share this Herbes de Provence recipe from Food.com.
Provided by troyh
Categories Vegan
Time 2m
Yield 8 cups, 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix in a food processor to obtain a finer mixture if desired.
- Store in spice/herb jars or clay pots.
- The blend can be used to season dishes of soups, meat, poultry and vegetables.
Nutrition Facts : Calories 411.2, Fat 10.3, SaturatedFat 3.8, Sodium 74.7, Carbohydrate 94.4, Fiber 61.7, Sugar 1.9, Protein 14.6
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