Posts Tagged ‘how to make your own home made spice mixes’

‘Herbes de Provence’ a la California

Sunday, August 23rd, 2009

This ‘Herbes de Provence’ a la California mixture is especially versatile for a ‘California’ flavour to all your dishes, from soups to savory dishes. You can use it on fish, poultry and meats, with your vegetables, casseroles, stews….virtually any dish you wish to spice up reminiscent of a little California sun! (A delightful combination in which to use your pesticide-free home-grown herbs…..For more spice-mix recipes, check betweenclosefriend.com ) This recipe will yield approximately 3/4 cup.

 

To create your own ‘Herbes de Provence’ a la California herb mix, in a small bowl, combine together:

1 T dried basil

1 T dried sweet marjoram

1 T dried sweet savory

1 T dried thyme

2 tsp dried grated lime zest 1 dried and ground bay leaf

1 tsp dried lavender buds

1 tsp fennel seeds

Mix all the herbs together well, then pour and store in an airtight container between uses.

 

NOTE: To draw the full flavour from your home made spice mixtures, heat the ingredients very gently in a dry, heavy frying pan for a few minutes, stirring all the time. Then pound or grind the ingredients together. When your spice mix is cold, store it in an airtight container in a cool and dark place.

Ideally, your spice mixtures should be prepared just before using them in your cooking and baking. But, it is both useful and more convenient to keep some of your favorite mixtures stored in airtight containers. It is best to make up and store small quantities of your chosen mixes in order to ensure their unique flavours, and that they do not become stale. Below are some ‘specialty’ mixes, with the universally accepted standard classic combinations of ‘Classic Fresh Herb Cooking Combinations’ recipes following.

Some unique uses of herbs and spices are included in the “Recipe” category of betweenclosefrinds.com blog for your enjoyment and experimentation. You may also wish to check out the herb salt mix combinations, how to make your own mustards, and cheeses— from cream cheese, milk cheese, yogurt cheese and other popular combinations, (particularly my favorite recipe for 4 different Boursin Cheese recipes!), or unique recipes for herbal sugars (including how to candy ginger and blossoms for decorations on platters, cakes, pies, etc), to other of my favourite specific main course recipes, mocktails and desserts.