Ingredients
- When making up a spice blend, or for that matter any recipe mistakes will be made. I make mistakes all the time. I was searching for a chili recipe in the early 1970's and I learned I will never make ground pork and ground beef chili again! I thought , well the dog will eat the chili. I was wrong, I think I severely traumatized the poor pooch and I hope he finally forgave me. When making a new recipe take a small amount and taste. If I am mixing like a meat loaf I will take a small amount and cook it in a sauté pan and see what the finished product would taste like. This technique saves a lot of waste and doesn't hurt or stigmatize anyone. I know for years after the infamous chili adventure it was hard for me to mention chili in our house .....TW shopping list
- Nothing like white wine and a dash of lemon for a classic pick me up for baked fish......TW shopping list
- The always popular and classic: shopping list
- herbes de provence fits a lot of recipes. shopping list
- herbes de provence shopping list
- Ingredients shopping list
- 2 tablespoons dried savory shopping list
- 2 tablespoons dried rosemary shopping list
- 2 tablespoons dried thyme shopping list
- 2 tablespoons dried oregano shopping list
- 2 tablespoons dried basil shopping list
- 2 tablespoons dried marjoram shopping list
- 2 tablespoons dried fennel seed shopping list
- Directions shopping list
- In a small mixing bowl, combine all the ingredients together. Store in an air-tight container. shopping list
How to make it
- DIY Herb Blends (there are deviations from this recipe, but as I often say try it and change it to your liking)..TW
- Create custom blends of dried herbs and spices for poultry, pork, beef, or seafood. Bonus: These blends make great gifts when adorned with printable labels.
- Poultry
- Combine the classic French seasonings of thyme and tarragon with dried grated lemon peel for a light, clean taste.
- Pork
- Mix sage and thyme with fennel seed for a robust flavor boost.
- Beef
- Mediterranean herbs such as rosemary and oregano, with cracked black pepper, stand up to red meat.
- Seafood
- Use a bright mix of Provencal flavors — fennel fronds and chervil, for example — and dried grated orange peel.
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