Sauce De Provence Recipes
HERBS DE PROVENCE
Provided by Food Network
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.
SAUCE DE PROVENCE
This is a sauce that my friend Karen taught me how to cook. It's lovely with shrimp, chicken, or scallops, but it's critical to cook the meat separately from the sauce and them combine it at the last moment. My family will turn themselves inside out to help peel shrimp if I even mention this dish, so I'm always willing to make it. The tomatoes are important in this dish and I would never substitute canned. I don't make this if the tomatoes aren't great. If you choose not to use the Tuaca (or apple brandy), substitute with apple juice concentrate. Serve it over rice for a perfect meal.
Provided by Akikobay
Categories Poultry
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy bottomed sauce pan and saute the onions carefully until translucent.
- Add the tomatoes. (I do not peel or seed these, but you should if you prefer to add this step.) Simmer until the tomatoes have melted into the onions.
- Add the chicken stock. Add a careful pinch of cayenne, if you are using this.
- Allow to simmer until the sauce thickens. Add the sprigs of thyme. Season with salt and pepper to taste. Do not proceed to the next step until the sauce has thickened.
- In a separate frying pan, heat the oil until hot, add the meat until it is just cooked. (Do not overcook the shrimp or the scallops!).
- Mix the shrimp, scallops, or chicken in with the tomatoes and serve over perfectly cooked rice. (We always use the plain version of my Fat Rice.).
Nutrition Facts : Calories 308.4, Fat 13.7, SaturatedFat 5, Cholesterol 246.9, Sodium 331.2, Carbohydrate 12.4, Fiber 2.3, Sugar 6.2, Protein 33.5
HERBS DE PROVENCE - SCALLOPED POTATOES AND HAM CASSEROLE
After New Years, I had leftover ham and wanted to use it up. I love Herbs de provence, potatoes, ham and peas and decided to make a quick and easy casserole, based on scalloped potatoes. This is a very versatile recipe, layered like scalloped potatoes it works beautifully. In a hurry, make it the casserole way, just throw all the ingredients except for the garnish in a large bowl and mix well. Next pour the mixture into a prepared dish, garnish and place in the oven as is. (If you are making it this way you may want to coarsly chop the onions and ham) It is a very tasty dish prepared either way.
Provided by Baby Kato
Categories < 4 Hours
Time 1h30m
Yield 2-3 , 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Cheese Sauce:.
- In a small sauce pan, melt butter and whisk in flour, then slowly add the milk and half & half cream.
- Season with mustard, salt, pepper and Herbs de Provence.
- Cook the sauce on medium heat, stirring until smooth and boiling.
- Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.
- Preheat the oven to 350 degrees.
- Assembly:.
- In a lightly greased dish, layer half the potatoe slices, then scatter the onion and peas on top.
- Next layer all the ham slices overtop of the potatoes.
- Pour half of the cheese sauce over the ham and potatoe mixture.
- Layer the remaining potatoes ontop then pour the rest of the cheese sauce, garnishing with the rest of the cheese and herbs.
- Bake in a preheated 350 % oven, uncovered for 50 - 60 minutes, or until the potatoes are tender. I start checking after 40 minutes.
- This is wonderful served with fresh crusty bread and your favorite white wine.
Nutrition Facts : Calories 810.1, Fat 49.7, SaturatedFat 30.1, Cholesterol 182.8, Sodium 2236.2, Carbohydrate 50.3, Fiber 5.6, Sugar 5.7, Protein 41.6
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