Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Cooking with Classic French Herbs

Share
avatar
Lobo
Moderator
Moderator

Posts : 26747
Thanked : 1364
Join date : 2013-01-12

Cooking with Classic French Herbs

Post by Lobo on Sat 30 Jan 2016, 7:27 pm

Cooking with Classic French Herbs

Provençal cooks are masters at infusing foods with vibrant flavors. Among their secrets is a blend of dried herbs known as herbes de Provence. This fragrant amalgam typically includes thyme, marjoram, savory, oregano, basil, rosemary, fennel seed and lavender flowers, although the number of herbs and proportions vary. (In Provence, home cooks and herb purveyors carefully protect their recipes.) This seasoning pairs deliciously with fish, poultry, meats and vegetables, lending a distinctively earthy taste. Because dried herbs are more concentrated in flavor than fresh ones and can withstand longer cooking, they can be added early in the process.

Another French favorite is bouquet garni, a bundle of herbs added to soups, stews and other dishes at the start of cooking. A bouquet garni includes parsley, thyme and bay leaf. Often the herbs are tied in cheesecloth so the bundle is easy to remove and discard before serving the finished dish.

Fines herbes, a mixture of very finely chopped fresh herbs, traditionally features chervil, chives, parsley and tarragon, although marjoram, savory, burnet or watercress may also be included in the mix. The flavor of fresh herbs dissipates rapidly, so they should be stirred into a cooked dish just before serving.

Here you'll find recipes that incorporate these classic French herb blends. Whether fresh or dried, they'll enliven foods with their aroma and flavor.

    Current date/time is Fri 24 Nov 2017, 4:59 am