Browsing the aisles of Marshalls last week in search of home décor this and that my eyes zeroed in on a striking bottle of Herbes de Provence.
Herbes de Provence have captured my culinary attention for awhile, but the actual investigation of these Mediterranean herbs coming together to create an aromatic and delicious addition to meat, fish, pasta, and vegetable dishes is a recent discovery.
The aroma is a combination of sweet and bold, and the combination of dried savory, oregano, thyme, marjoram, basil, rosemary and the herb de résistance, lavender, is gorgeously delicious.
Organic food grade lavender is a premium ingredient of higher quality used for cooking and baking purposes.
Herbes de Provence
2 Tablespoons dried savory
2 Tablespoons dried oregano
2 Tablespoons dried thyme
2 Tablespoons dried marjoram
2 Tablespoons dried basil
2 Tablespoons dried rosemary, crushed
2 Tablespoons dried lavender, crushed
Mix all ingredients together. Place in airtight container for storage.
This recipe to test the taste proved to be the perfect choice to showcase the marriage of sweet and bold.
This rather simple blend of herbs comes together in pungent and fragrant aromatic harmony making the entire house smell absolutely fantastic while it is cooking.
Herbes de Provence Pot Roast with Vegetables
3 lb. beef roast
8 red potatoes, gently washed and halved
1 package baby carrots
1 cup beef broth
½ cup dry white wine
1 stick butter, cut into tablespoon pieces
2 Tablespoons Herbes de Provence
1 teaspoon Kosher coarse salt
1 teaspoon fine black pepper
Preheat oven to 350°F. Place beef roast in roaster pan, layering potatoes and carrots on sides of roast.
Sprinkle vegetables with Herbs de Provence. Season roast with coarse salt and fine black pepper.
Pour beef broth and white wine into roaster. Top red potatoes and baby carrots with butter pieces.
Cover with lid and place in oven. Bake for 3 hours or until tender.