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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

715.0. "Herbs in Mustard Question" by PNEUMA::WILSON (Senses Working Overtime) Mon Sep 21 1987 12:51

    Has anyone ever heard of a French mustard with "Herbs de
    Provence"...
    
    Just what specifically are those herbs? 
    
    
    Thanks,
    
    
    WW
T.RTitleUserPersonal
Name		DateLines
715.1herbs that grow in sunny, dry placesMUGSY::GLANTZMikeTue Sep 22 1987 11:2710
  "Herbes de Provence" are mainly thyme, oregano, rosemary and basil.
  Sometimes also bay, lavender, fennel, tarragon and other things. These,
  along with lots of garlic and olive oil, are the basic seasonings of
  many dishes made in Provence (the southeast of France). You can use any
  combination of them on meats, poultry, fish or vegetables, roasted,
  grilled, stewed, fried, etc. Delicious. My favorites are roast leg of
  lamb with garlic and thyme; and broiled fish with fennel seed and olive
  oil.
  
  - Mike
715.2Delicious Mustard RecipePNEUMA::WILSONLes Garcons de la PlageFri Sep 25 1987 08:0912
    Here's a recipe using Herbs of Provence mustard:
    
    Saute 1/2 lb. FRESH mushrooms in 3 Tbs. butter (salted or unsalted) and
    1 Tbs. olive oil for 2-3 min. while tossing. Add 1/3 cup heavy cream,
    a little salt and pepper, and 2-3 tsp. of Herbs of Provence mustard.
    
    Stir and cook for 1-2 min. until thickened. Serve on toasted French
    bread. Serves 2.
    
    
    WW