Ten Things...Number Two

No

spice
rack

is

complete

without

a

pretty

and

fragrant

jar

of

Herbs de Provence.

While herbs have been grown in the beautiful southeastern landscape of Provence in France for thousands of years, Herbs de Provence is a modern day concoction... dreamed up in the 1970's no less. Like curries, which we have applauded before, there is no magic recipe for Herbs de Provence. The main herbs which make up the blend are basil, fennel, lavender, rosemary, savory, and thyme. Other herbs can be included depending on the recipe, but thyme is usually the most recognizable by taste, and the main reason that Herbs de Provence is most often used as a rub. What is interesting to note is that if you purchase this blend in one of France's famous outdoor markets, something will be noticeably absent, and that is the lavender. Lavender is part of the Americanized Herbs de Provence, and we have to say, it was a very smart inclusion. People have been cooking with all of these individual herbs for many many years but what makes Herbs de Provence so remarkable is the manner in which we use it- from an already mixed recipe that has been allowed time to marry its flavors and aromas. Most often used as a rub for fish, meats, and vegetables, the herbs need time and heat to infuse themselves into the food, or the flavor can be a bit overpowering. The lavender addition adds so much color to this blend and it is difficult to imagine why all of France has not also embraced its presence in their secret blends.

Most of the allure of cooking with this little jar is the first moment upon releasing the aromas. It literally does conjure up an image in your minds eye of colorful lavender fields under a blue sky. Because it is used as a rub, these aromas only intensify as you break the leaves apart. Once the fish or meat has been rubbed in Herbs de Provence it is best if the dish is cooked over a grill or roasted slowly in an oven. The same goes for vegetables if this is your base.

Thick pork chops are a wonderful way to use Herbs de Provence for the first time, as is a good white fish like Halibut. Halibut should be Pacifically sourced and hook and line caught, and even then eaten on rare occasion as it is a fish that has been heavily depleted. If you really wish to knock the socks of your guests at your next weekend gathering try this menu:

Smoked Ribs rubbed in Herbs de Provence

Tiny assorted purple potatoes roasted lightly in salt and olive oil

Light mixed salad of arugula, endive, and radicchio in vinaigrette

served up with a Fragrant Chardonnay

Ribs rubbed in Herbs de Provence is something no one ever expects, and this meal will instantly transport everyone at your table to the Mediterranean. Many soup recipes also include Herbs de Provence, but may we suggest another alternative. Instead of placing the herbs in the soup, add two generous tablespoons to your favorite recipe of crusty bread. The colors and aromas wafting from the warm bread and dipped in hot potato or leek soup is a sensory indulgence. Morton and Basset make a great blend of these French herbs and you will want to keep your eyes open for the beautiful clay pots of the herbs as well sold in many gourmet markets. If you are really adventurous, try growing and blending your own formula of Herbs de Provence this coming summer.