HERBES DE NAPA
A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello.
Provided by BecR2400
Categories Vegan
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Store in an airtight container away from light and heat for up to 4 months.
Nutrition Facts : Calories 172.2, Fat 5.9, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 33.8, Fiber 22.4, Protein 6.3
LEMON BRAISED ARTICHOKES OVER PASTA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
- Preheat the oven to 375 degrees F.
- Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
- Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
- As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
- Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.
JAMBALAYA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to a plate.
- Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl.
- Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender.
- Serve the jambalaya sprinkled with the reserved scallion greens.
RICE WITH HERBES DE PROVENCE
Adapted from a recipe by Jennifer at allrecipes.com. Very simple, but very good. You can use all kinds of dried herbs in this. Try a mix of oregano, basil and thyme for an Italian influence, or thyme, marjoram, savory and rosemary for a more central French flavor.
Provided by DrGaellon
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.
Nutrition Facts : Calories 192.8, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 235.6, Carbohydrate 39.9, Fiber 1.3, Sugar 0.9, Protein 4.7
HERBES DE PROVENCE
From herbsearch.com. "Every experienced cook has a different recipe for herbs de Provence. This is a good basic recipe to start with. Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. CHer's add your favorite dried chiles to liven it up. I usually add a milder chile for flavor then a bit of Thai Birds.
Provided by Mamas Kitchen Hope
Categories Caribbean
Time 2m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine and mix well.
- Store the mixture in small airtight jars in a dark cool location.
Nutrition Facts : Calories 69.2, Fat 1.6, SaturatedFat 0.7, Sodium 5.8, Carbohydrate 16.7, Fiber 10.9, Sugar 0.2, Protein 2.2
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