Herbes De Provence By Jaques Pepin

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.

Time: 5 minutes

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


herbes de provence by jaques pepin image

Number Of Ingredients: 8

Ingredients:

  1. thyme
  2. savory
  3. marjoram
  4. oregano
  5. sage
  6. rosemary
  7. lavender flowers
  8. fennel seed


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.

Recipe From food.com

Provided by Andtototoo

Time 5m

Yield 1/4 cup

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.


Herbes De Provence by Jaques Pepin image

Number Of Ingredients: 8

Ingredients:

  • 1 tablespoon thyme
  • 1 tablespoon savory
  • 1 tablespoon marjoram
  • 1 tablespoon oregano
  • 1/2 tablespoon sage (optional)
  • 1/2 tablespoon rosemary (optional)
  • 1/2 tablespoon lavender flowers (optional)
  • 1/2 tablespoon fennel seed (optional)


FINES HERBES OMELET

A proper French omelet is all about (you guessed it) technique. Luckily, Jacques Pépin is the master. Note that Mr. Pépin cracks eggs on his cutting board, not against the rim of the mixing bowl. (This prevents any bacteria on the surface of the shells from getting into the bowl.) In the pan, Mr. Pépin maintains a kind of Tilt-a-Whirl shaking and spinning and scraping of the pan, keeping the eggs constantly in motion.

Recipe From cooking.nytimes.com

Provided by Jacques Pepin

Time 15m

Yield 4 servings

Steps:

  • Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
  • Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
  • Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.


Fines Herbes Omelet image

Number Of Ingredients: 6

Ingredients:

  • 10 large eggs, preferably organic
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil)
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter


JACQUES PEPIN'S CLEAR VEGETABLE STOCK

Make and share this Jacques Pepin's Clear Vegetable Stock recipe from Food.com.

Recipe From food.com

Provided by PalatablePastime

Time 1h15m

Yield 2 quarts

Steps:

  • Place all ingredients, along with ingredients for Herbes de Provence, and 10 cups of water into a stockpot or heavy kettle.
  • Bring mixture to a boil; reduce heat and simmer for 1 hour; strain.


Jacques Pepin's Clear Vegetable Stock image

Number Of Ingredients: 14

Ingredients:

  • 1/2 cup dried porcini mushrooms
  • 2 medium onions, thinly sliced
  • 4 medium carrots, chopped
  • 1 medium leek, cleaned thoroughly and thinly sliced
  • 3 celery ribs, sliced thin
  • 6 cloves garlic, sliced
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 1 tablespoon dried fennel seed (optional)
  • 1 teaspoon dried sage (optional)
  • 1 teaspoon rosemary (optional)
  • 1 teaspoon lavender (optional)


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