Spice Week: Herbs de’Provence

Welcome back to another (slightly later than I would have liked) edition of Spice Week.  In celebration of the Spice Girls reuniting, this week is all about how to use spices in your cooking.

And yes, I realize that herbs de’Provence are herbs and not spices, but bear with me here.  They’re a handy little thing to have for cooking.

Firstly, what are herbs de’ Provence?  Well, they’re herbs…from…Provence, France…

Actually, herbs de’ Provence are a mixture of dried herbs all of which are typically found in abundance in the Provence region of southeastern France and typically contain rosemary, marjoram, basil, bay and thyme.  Sometimes sage or lavendar are added as well.  They are an earthy mix of herbs that are used to add a natural, woodsy flavor to cooked foods.

Use herbs de’ Provence with either very robust flavors like beef or lamb or when you want the herbs to be the star of the show like in herbed chicken or in brown butter sauce poured over cheese ravoli.  Why then?  Well, the herbs in question, especially thyme and rosemary, are very strong and can easily drown out mild flavors like most vegetables or seafood.

Here’s something I am considering doing with some of my herbs de’ Provence.

You will need:

  • One tube of soft goat cheese
  • 1/2 cup of flower
  • 1/4 cup herbs de’ Provence
  • 1 tablespoon of fresh ground black pepper
  • 1 teaspoon of salt
  • cooking spray (yes cooking spray…)
  1. Make sure the goat cheese is fresh out of the refrigerator when you prepare this recipe.
  2. Cut the goat cheese into medallions about 1/3 inch thick.  If the cheese is very soft, spin the cheese and press the outer edge of the circle inwards to firm it up almost like folding the edge of a pizza crust.
  3. Mix the flour, herbs, black pepper, and salt together in a plate or wide bowl.
  4. Place the goat cheese medallions on the flour/herb/spice mixture and coat both sides liberally.  As you coat the medallion, press down gently to really get the herbs and flour to stick.
  5. Let the medallions rest in the refrigerator for 5 minutes while the skillet preheats over medium heat.
  6. Coat the skillet and saute two to four medallions over medium heat until the cheese/flour is golden.  This should take about 2-3 minutes per side.

Enjoy as is or tune in tomorrow for my advice on how to top the goat cheese.

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