Herbes De Napa Recipes

HERBES DE PROVENCE

Herbes De Provence image

From herbsearch.com. "Every experienced cook has a different recipe for herbs de Provence. This is a good basic recipe to start with. Experiment with the proportions and find the flavor blend that suits your palate best. All herbs should be dried and coarsely crumbled. CHer's add your favorite dried chiles to liven it up. I usually add a milder chile for flavor then a bit of Thai Birds.

Provided by Mamas Kitchen Hope

Categories Caribbean

Time 2m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

3 tablespoons oregano leaves
3 tablespoons thyme leaves
1 teaspoon basil leaves
1 teaspoon sage leaf
3 tablespoons savory
2 tablespoons lavender flowers
1 teaspoon rosemary

Steps:

Combine and mix well.
Store the mixture in small airtight jars in a dark cool location.

Nutrition Facts : Calories 69.2, Fat 1.6, SaturatedFat 0.7, Sodium 5.8, Carbohydrate 16.7, Fiber 10.9, Sugar 0.2, Protein 2.2

LEMON BRAISED ARTICHOKES OVER PASTA

Lemon Braised Artichokes over Pasta image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

Ingredients

1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or stock
4 cups spinach, stemmed and washed
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
1/2 lemon
6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
Preheat the oven to 375 degrees F.
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

HERBES DE NAPA

Herbes de Napa image

Provided by Michael Chiarello : Food Network

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

Ingredients

6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

RICE WITH HERBES DE PROVENCE

Rice With Herbes De Provence image

Adapted from a recipe by Jennifer at allrecipes.com. Very simple, but very good. You can use all kinds of dried herbs in this. Try a mix of oregano, basil and thyme for an Italian influence, or thyme, marjoram, savory and rosemary for a more central French flavor.

Provided by DrGaellon

Categories White Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup white rice
1 cup chicken stock
1 cup water
1 1/2 teaspoons herbes de provence
1 pinch sea salt
1 pinch black pepper

Steps:

In a medium saucepan stir together rice, chicken stock, water, herbes de Provence, salt, and pepper. Set over high heat, and bring to a simmer; cover, and cook 20 minutes. Fluff with a fork, and serve.

Nutrition Facts : Calories 192.8, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 235.6, Carbohydrate 39.9, Fiber 1.3, Sugar 0.9, Protein 4.7

HERBES DE NAPA

Herbes De Napa image

A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello.

Provided by BecR2400

Categories Vegan

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

Ingredients

6 tablespoons dried thyme leaves
3 tablespoons fennel seeds
2 1/2 tablespoons dried summer savory
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

Combine all ingredients.
Store in an airtight container away from light and heat for up to 4 months.

Nutrition Facts : Calories 172.2, Fat 5.9, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 33.8, Fiber 22.4, Protein 6.3

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