online vid recipe using herbs de provence

[cupcake]

this looks yummy and I am going to try it this week.
www.youtube.com/watch?v=4G6Ii7Hsesc

can you tell I love youtube??

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I must have missed this, that is a shame because it is no longer available.

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What an interesting herb mix.

www.penzeys.com/cgi-bin/penzeys/p-penzeysherbesdepro.html

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I bought this spice today. It is in the Select range of spices at Safeway.

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Grilled Chicken Breast With Balsamic & Herbs

Serves 4

INGREDIENTS

* 4 Boneless, Skinless Chicken Breasts (240g Each)
* 2 teaspoons Herbes De Provence (10ml)
* 2 teaspoons Dijon Mustard (10ml)
* 1 teaspoon Onion (Powder 5ml)
* 1 teaspoon Garlic (Powder 5ml)
* ¼ cup Olive Oil (15ml)
* pinch Salt
* pinch Pepper


Method

1. Place chicken breasts into a sealable plastic bag.
2. In a small bowl, combine herbes de provence, dijon, onion powder, garlic powder, oil and balsamic. Mix to combine evenly. Season with salt and pepper.
3. Pour the marinade over the chicken.
4. Seal the bag, shake gently to coat it thoroughly. Place in refrigerator to marinate for 20 minutes.
5. Preheat barbecue to medium heat.
6. Remove the chicken from the marinade and pat lightly with a paper towel to remove access moisture. Season chicken with salt.
7. Oil the grill liberally and place chicken directly over heat. Cook for approximately 7-8 minutes per side or when the juices run clear when pierced with a fork in the thickest part of the breast.
8. Remove the chicken from the heat and cover with foil. Allow to rest 5 minutes before serving.

From: www.lifestylefood.com.au/recipes/recipe.asp?id=640

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French Onion Soup with Herb Croutons

The key to creating this family favorite is to bring out the onions sweetness by slowly sautéing them until they are tender and caramelized, followed by a long, gentle simmer in beef stock. With a tossed green salad, you have a light meal. If using canned beef stock, be sure to taste the soup before adding salt, as the flavors will have become concentrated.

½ cup (11/2 stick) butter

2 pounds yellow onions, thinly sliced

2 large garlic cloves thinly sliced

2 Tablespoons brown sugar

4 Cups beef stock

¼ cup dry sherry

2 Teaspoons minced fresh thyme

½ Teaspoon freshly ground black pepper

1 Bay leaf

Salt, to taste





Herb Croutons

3 Cups fresh bread cubes

2 Tablespoons extra virgin oil

1 Teaspoon Herbs de Provence

½ Teaspoon salt

½ cup grated Swiss cheese

½ Cup grated Parmesan cheese

In a large stock pot melt the butter over medium high heat. Stir in the onions and garlic. Cover and sweat for 15 minutes, stirring occasionally. Uncover and add the brown sugar; stir until the sugar is dissolved and coats the onions. Continue to cook, uncovered and stirring occasionally, for 30 minutes, until the onions are soft and begin to caramelize.

Add 1 cup of water and the stock, sherry, thyme, pepper, and bay leaf. Bring to a low boil; reduce the heat and simmer gently, partially covered for 1 hour stirring occasionally. Season with salt. Remove and discard the bay leaf.

Meanwhile, make the croutons. Preheat the oven to 375-degree F. In a large bowl toss the bread cubes, with the olive oil, Herbs de Provence and salt. Toast in the oven 15 to 20 minutes, until the cubes are crisp and golden, shaking the pan once or twice for oven browning. Set aside and allow to cool.

To serve

Preheat the broiler. In a small bowl, combine the Swiss and Parmesan cheeses. Ladle soup into 6 ovenproof bowls. Top each with ½ cup croutons and ¼ cup of cheese. Place under the broiler for 1 minute, until the cheese is melted. (Serves 6)

From: www.fieldfresh.com.au/products/onionrecipes.html

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Butternut Squash Soup with Herbes de Provence

2 tsp Misty Ridge Herbes de Provence;
1 butternut squash peeled, seeded and diced;
2 sticks chopped celery;
1 tbl olive oil;
1 1/2 cups thinly sliced leeks or onion;
3 cups vegetable stock;
1/3 cup rolled oats;
2 tsp balsamic vinegar;
1/4 cup fresh chives; salt to taste
In a large pot heat the oil and saute the leeks for 1 min. Add stock and bring to boil. Stir in squash, herbes de Provence, celery, oats & salt. Reduce heat and simmer until cooked ( about 15mins). Puree in blender until smooth. Stir in enough vinegar to heighten flavours. Reheat if necessary. Garnish with chives.

Potato Wedges: Cut potatoes into thin wedges & place on baking sheet. Coat in thin layer of olive oil and sprinkle liberally with herbes de Provence. Roast 25mins.

From: www.mistyridgeproducts.com.au/recipes.html

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www.beyond.fr/food/herbs.html

www.beyond.fr/food/ratatouille.html

[cupcake]

Those are yummy sounding. I love these herbs. I have used them in plain quiches with eggs and cheese and also with some pan fried potatoes. They are excellent in omelettes too. You can sprinkle them on pork chops before pan frying them, chicken or turkey as well and make the whole house smell wonderful.