Showing posts with label herbes de Provence. Show all posts
Showing posts with label herbes de Provence. Show all posts

05 April 2014

Roasted Potato Salad with Feta Cheese and Herbes de Provence

Roasted Potato Salad with Feta Cheese and Herbes de Provence

I never like to throw food away, but it happens, especially when life is busy and we forget or simply cannot locate leftovers lurking in the refrigerator.

My husband and I have been focusing on decluttering our kitchen spaces, from top cupboard to crisper drawer, so our not-so-big food-prep area is more user-friendly. We simply need more countertop space and more storage.

In the process, I found about a dozen Yukon gold potatoes purchased less than two weeks ago that needed to be used - and soon.

18 February 2014

A Dozen Pantry Staples I Can't Do Without

It's been snowing for nearly seven hours as I write this, and some prognosticators say it's not going to stop for another 20 or so. Oh, goody.

Fortunately, I've baked beans in the slow cooker. When you keep navy beans and condiments on hand, it's an easy meal to make. All you need are beans, bacon, ketchup, mustard, onions, bacon, molasses and brown sugar - pantry staples for most of us.

There are a few other pantry items I am never without, in addition to flour, sugar and other baking-related supplies. Here's my list:

17 February 2014

Zesty Homemade Tomato Soup with Herbes de Provence

One winter day in 2007 I came home from work at 11 a.m., displaying all the symptoms of approaching upper respiratory ailment. I intended to make chicken soup and take a nap.

I didn't make chicken soup at all.

03 January 2007

Tomato Soup with Lemon and Herbes de Provence

One cold winter day in 2007 I came home from work late morning, displaying all the symptoms of approaching upper respiratory ailment. I intended to make chicken soup and take a nap.

I didn't make chicken soup at all. Instead I made a very tomato-y soup with a dash of orange rind and lots of thyme. It was inspired by a similar recipe at Epicurious, adapted to my taste buds and to the ingredients I had on hand.

Tomato Soup 
  • 4 cups chicken, turkey or vegetable stock
  • 1 can Italian-style diced tomatoes
  • 1 large celery rib, finely chopped
  • 4 garlic cloves, minced
  • 3 strips of fresh orange zest, minced
  • 2 teaspoons fresh thyme
  • dash red pepper flakes
  • one bay leaf
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons tomato paste
  • additional water as needed
  • 1 tablespoon parsley
  • dash or two herbes de Provence to taste

Options: Rice, chicken, a dash of fennel seeds. The original recipe calls for saffron, but I had none.

Cook onions, celery, garlic, orange zest and pepper flakes in olive oil for about five minutes in a stock pot. Add soup stock, tomatoes, tomato paste and bay leaf. Bring to a low boil, then simmer uncovered. Taste frequently and add water as needed. You may need to add some sugar at this point. After about a 40 minutes, remove bay leaf and add parsley and herbes de Provence.

I also tossed in some leftover cherry tomatoes, chopping them to a paste first.

This soup tastes as though it would cure a cold. Really.

08 October 2006

Roasted Potatoes with Herbes de Provence

In October, even our weekends are busier than usual. Family and social obligations, getting the cars and house ready for winter, volunteering and having fun take time away from the kitchen.

So Sunday dinner was a bit rushed today. Meatloaf is one of my favorite comfort foods, but it's a bit plain, so I always try to dress it up a bit. This week, the "dressing" was a recipe I found on Epicurious. They call it "Potatoes Roasted with Olive Oil and Bay Leaves."

But I call it Potatoes with Herbes de Provence.

  • 8 medium red potatoes
  • 1/2 cup of olive oil
  • 40 small bay leaves
  • one tablespoon sea salt
  • 2 teaspoons herbes de Provence
  • 1 1/2 teaspoons freshly ground black pepper

Pre-heat oven to 350. Wash potatoes but do not peel. Make 5-6 parallel slices in each potato, but do not cut all the way through. Tuck one bay leave into the cuts of each potato. Place potatoes in small, oven-proof dish that has been coated with olive oil. Drizzle with olive oil, coating evenly. Sprinkle salt, pepper, and herbes over the potatoes. Place in oven for about 55 minutes. Place under pre-heated broiler for about four minutes, until potatoes begin to brown. Remove bay leaves before serving.

The bay leaf imparts a delicate taste to the potatoes. I used small Yukon Gold, because that's what I found in the bottom of the crisper. All in all it was a good foil for the meatloaf, which was light but savory. Our vegetable was sliced tomatoes.

01 September 2006

Parmesan Cheese Scones with Herbes de Provence

Scones don't have to be sweet.

Several years ago I finally broke down and invested in a cast-iron scone pan.

I was writing an article about scones for my weekly food column and figured I’d better have some first-hand knowledge. Since then I have periodically made sweet scones, usually pumpkin-raisin or cinnamon, but I wanted to try some savory scones this time. Why not scones with herbes de Provence?

Parmesan Scones with Herbes de Provence

  • 1 cup pre-sifted all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 Tablespoon baking powder
  • ½-cup grated Parmesan cheese
  • ¼-teaspoon salt
  • 2 teaspoons Herbes de Provence
  • ½-stick cold butter, cut into small pieces
  • 1 large eggs
  • 1 large egg yoke, reserve the white for glaze
  • ½-cup buttermilk

Pre-heat oven to 450 degrees. Blend dry ingredients, including cheese, in a large bowl. Cut in the butter, working it into the flour with your fingers or with a pastry tool. Mixture should crumbly.

In a small bowl, blend egg, egg yoke and buttermilk. Gradually add to dry mixture until a sticky dough is formed. This is where an eight-section scone pan comes in handy. But you can also shape dough into round balls and place on a lightly greased baking sheet.

Beat leftover egg white, and brush each scone with it, sprinkling on additional Parmesan or herbs, if you like.

Bake scones for 10 minutes, or until golden brown. Makes 5-6 scones.

The delicate flavor of these scones pairs well with cheese as well as honey or jam. I thought butter with a lavender honey spread might be tasty.

Next time, I may increase the herbes de Provence for more zest.