Our blends have unusually large pieces creating a coarse and interesting texture. It takes special blending equipment to make our products. They are not finely ground powdery mixes that are more common.
Herbes de Provence
Victoria Taylor's Herbes de Provence is far more flavorful than the traditional variety, which usually includes a blend of four or five typical dried herbs from Provence. Victoria's version includes a blend of seven herbs with the added character of lemon and lavender and the added punch of garlic. This more complex character makes her Herbes de Provence great on chicken, veal and fish as well as vegetables. Try her White Fish Fillets with Herb Bread Crumbs or her recipe for Provençalal Roast Chicken with Olives using this flavorful blend. Roasted Provençal Potatoes Preheat oven to 425°. Cut 1 1/2 lbs. new red potatoes into 3/4" wedges, leaving the skin on. Toss the potatoes with 2 Tbsp. light olive oil, 2 Tbsp. Victoria's Taylor's Herbes de Provence and 1/2 tsp. salt. Place the potatoes, flesh side down, on a jelly roll pan or a cookie sheet with a rim to keep the potatoes from falling off. Cover the pan tightly with foil and cook for 20 minutes. Remove the foil and roast for another 15 minutes. Now turn each wedge over to brown the other side and roast for a final 15 minutes. Serve hot and add salt to taste. Recipe Notes and Serving Suggestions The recommended red potatoes are high in moisture and low in starch. This works best for roasting. Yukon Gold or all purpose potatoes are a second choice. Potatoes with high starch and low moisture (Idaho, Russet or baking potatoes) do not roast well. They tend to dry out and do not form nice light brown crusts as easily. These potatoes are better than French fries and yet have just 2 tablespoons of olive oil in 4 servings. They are great with, roasted chicken, steak, and grilled fish. Recipes - All Purpose Homemade Chicken Stock- Coq Au Vin - Easy Chicken Dinner - Pasta with Chard, Braised Fennel and Grape Tomatoes - Provençal Roast Chicken with Olives - Ratatouille - Roasted Potato Caviar Bites with Sour Cream and Radish Garnish - Roasted Provençal Potatoes - Veal Birds - Veal Medallions with Maple Dijon Sauce - Veal Piccata - White Fish Fillets and Herb Bread Crumbs Ingredients A Blend of Garlic, Herbs and Spices, Sea Salt and Lemon Peel. |
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