Herbs de Provence Seasoning

Summer Savory, thyme, rosemary, lavender, herbs

Julienne 8 to 10 small yellow onions, 1 Litre Beef Broth, 1 to 2 cloves of smashed and minced garlic, 1 tsp Herbs de Provence, 2T Salted butter, Parmigianino Reggiano Rind plus the grated 1 Cup for toppings, Gruyere or Mozzarella whatever your favorite melting cheese is. 

I start with melting 2 tablespoons of butter in a medium high heat Creuset Dutch oven pot. Add 1 tsp of the Herbs de Provence, blooms your herbs and then add your sliced onions and minced garlic then fry till translucent. Add your broth. Add a parmesan rind if you have one. If not, you can just add 1 to 2 tablespoons of Parmesano Reggiano to your broth.  Cook on medium simmer for 5 to 10 minutes. Add sea salt and black pepper to taste. 

Serving place your onion and garlic mixture in the bottom of the bowl top with the broth, one crostini (toasted bread wedge} 1 to 2 T of your melting cheese. Me I always have mozzarella around the house. Top with 2 tsp Grated Parmesano Reggiano Cheese. I buy mine at my favorite boutique grocery story locally. That cheese goes in all my soups and pastas as its not too salty. 

Options with this soup: add cooked chicken, cooked egg noodles, angel hair pasta, or cooked rice for kids just blend the soup so the onions are part of the broth. And some cheese, they will go for it just don’t let them see the onions all sliced. There you now have a chicken noodle soup.  

A gorgeous simple Omelet for one, on the go

This breakfast omelet takes less than 5 minutes to make, and I just love it with some of my moms homemade chili sauce, zucchini relish or just on its own. 

Warm an 8 inch frying pan, drop 1to 2 tsp salted butter and a pinch of Herbs de Provence. Then add 2 whisked fresh eggs. You can always tell they are fresh as the yolks with be a sunny yellow to orange colour. Drop your eggs in the pan and add 1 dusting of parmigiano Reggiano. Cook to desired consistency. Me I like my omelets browned on each side. In the butter I just find it more flavorful. I also so this with my cheese on my pizzas they have to be browned for me to really taste the flavour.  

Options chives, fried red peppers, cremini mushrooms, bacon…this takes more time which I love yet this omelet is just beautiful as a simple eggy cheese. That’s what my son and I call our Egg and Cheese Sandwiches. You could even add a pinch of Herbs de Provence to your butter while frying an egg for toast as well. Experiment with this blend. Try it in your spaghetti or on your roasts and let us know your thoughts! 

Roast Chicken

Prepare your chilled chicken by adding 2 inches of water to the bottom of your Dutch oven pot, casserole dish 1 inch of water. Add 2 m celery sticks 2 inches apart and rest your chicken on top. Melt 2 to 3 tablespoons of Butter and 1 to 2 tsp Herbs de Provence and pour it over the top of your chicken. This is where I add a pinch of sea salt to the top and to the water. To the bath add one coarsely chopped cooking onion, one coarsely chopped cleaned celery and cover for one hour on 250 c or.per pound until the internal temperature is 175c. Halfway through your cooking time you add your peeled potatoes in chunks and cover with the lid until the last 20 min until your chicken has browned. I never have to baste my chicken as I coated the top with my butter and Herbs.  

Once cooked remove your chicken to rest on a platter. Potatoes place around your chicken. 

Gravy time. Take a clean jar add 1 cup room temp water. Add 1 heaping tablespoon of cornstarch and put the lid on the jar. Shake till cornstarch is dissolved in the water. Chicken water is now placed on the stove in the Cutch oven or in a pot. Heat broth up till it’s at a rolling boil, add half of your cornstarch water. Whisk and turn the temperature down to a bubbling simmer, watch your gravy thicken and taste. Add salt and pepper to taste. Be proud you did it yourself!