Herbes De Provence By Jaques Pepin Recipes

BASIC CHICKEN STOCK

The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out. This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again. It also freezes beautifully.

Provided by Jacques Pepin

Categories one pot, soups and stews

Time 2h30m

Yield 13 cups

Number Of Ingredients 7

Basic Chicken Stock image

Steps:

Place the bones and the water in a large stockpot, and bring to a boil over high heat. Reduce the heat and boil gently for 30 minutes. Most of the fat and impurities will come to the surface during this time; skim off and discard as much of them as you can.
Add the remainder of the ingredients, return the liquid to a boil and boil gently for 2 hours. Strain through a fine-mesh sieve or through a colander lined with a dampened cloth kitchen towel or dampened paper towels.
Allow the stock to cool. Then remove the surface fat and freeze the stock in plastic containers with tight-fitting lids. Use as needed.

Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 51 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

3 pounds chicken bones (neck, backs and gizzards, skinless or with as little skin as possible)
6 quarts lukewarm water
1 tablespoon herbes de Provence (see note)
1 large onion, peeled and cut into 4 pieces
12 whole cloves
1 teaspoon celery seed
1 tablespoon dark soy sauce

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.

Provided by Andtototoo

Categories European

Time 5m

Yield 1/4 cup

Number Of Ingredients 8

Herbes De Provence by Jaques Pepin image

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.

Nutrition Facts : Calories 79.3, Fat 1.7, SaturatedFat 0.7, Sodium 10.7, Carbohydrate 19.5, Fiber 12.8, Sugar 0.4, Protein 2.6

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)

HERBS DE PROVENCE

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories World Cuisine Recipes European French

Time 5m

Yield 100

Number Of Ingredients 11

Herbs de Provence image

Steps:

Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

Ingredients

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

SLOW-COOKED ROAST BEEF

Provided by Jacques Pepin

Categories dinner, roasts, main course

Time 6h30m

Yield About 200 slices

Number Of Ingredients 6

Slow-Cooked Roast Beef image

Steps:

In a small bowl, mix together the salt, paprika, herbes de Provence, cayenne pepper and dry mustard. Rub on the roast, coating it evenly on all sides.
Place the roast in a roasting pan and bake it in a 225-degree oven for approximately 5 to 6 hours, or until it reaches an internal temperature of 130 degrees. Remove and set aside to cool until lukewarm, for 45 minutes to 1 hour.
Strain and reserve the juices. When ready to serve, cut the roast into very thin slices by hand or on a meat-slicing machine. Serve with the juices or on greens.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 68 milligrams, Sugar 0 grams

Ingredients

4 teaspoons salt
2 tablespoons paprika
4 tablespoons herbes de Provence (see note)
1 1/2 teaspoons cayenne pepper
1 teaspoon Colman's dry mustard
1 top-round beef roast, about 16 1/2 pounds, trimmed of all but a thin layer of fat

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CASSOULET OF SAUSAGES RECIPE - JACQUES PéPIN - FOOD

Web Dec 6, 2013 Rate Yield: 4 Ingredients 1 tablespoon pure olive oil 1/4 cup water 4 sweet Italian-style sausages (3/4 pound) 1 onion, peeled and thinly sliced 5 scallions, cut into …
From foodandwine.com
5/5

Pour the olive oil and the water into a large saucepan. Add the Italian sausages and cook over medium to high heat for about 10 minutes, shaking the pan occasionally to roll the sausages over so they cook on all sides.
When most of the moisture has evaporated and the sausages are browning, add the onion, scallions, and garlic and sauté for 30 seconds. Then add the beans with their liquid and the herbes de Provence, Tabasco, kielbasa and Canadian bacon. Cover and bring to a boil. Cook for 15 minutes. Set aside off the heat.
Meanwhile, process the bread in a food processor to produce 1 1/2 cups of crumbs. Lightly toss the bread crumbs with the corn oil.
Preheat the oven to 400°. Divide the Italian sausage, kielbasa and Canadian bacon among four large (2 1/2 cup) ovenproof soup bowls. Cover with the beans and juice, filling the bowls to within 3/4 inch of the rims. (Make sure the beans are submerged in liquid; add water or chicken stock if necessary to make the mixture slightly "soupy," because it tends to dry out in the oven.) Sprinkle the bread crumbs over the beans. Arrange the bowls on a foil-lined baking sheet and bake for 30 minutes, or until the cassoulet is bubbling and very hot. If you want the crumbs a little browner, turn on the broiler and broil until just browned.

Herbes De Provence By Jaques Pepin Recipes

BASIC CHICKEN STOCK

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.

HERBS DE PROVENCE

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

SLOW-COOKED ROAST BEEF

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