Like all regions around the world, the South of France has its own distinct culture and cuisine. Part of what makes the flavor of this region unique is their spice blend. Herbs de Provence is a versatile blend of herbs and spices that are readily available and naturally occurring in this particular region. Herbs de Provence normally consists of basil, parsley, lavender, marjoram, rosemary, sage, savory, and thyme. These spices can be found in many French recipes including fish, sauces, pastas, soups, pie fillings, salad dressings, poultry and more.
Though these spices have been present in French cuisine for centuries, the blending of these herbs into Herbs de Provence can be found in recipes dating back to the early 1900’s. It was made famous worldwide by Julia Child with the addition of lavender in the 1970’s. Many French chefs keep these fresh herbs on hand and create their own Herbs de Provence blend for each culinary creation. That means no two blends are exactly alike, making our Colorado Spice Herbs de Provence blend unique. This spice blend will help you to create a beautiful meal and transport your kitchen to the South of France. To begin introducing this spice blend to your everyday use, there are two recipes to get you started; Baked Zucchini de Provence and Sea Bass Provencal.
For this recipe you will need:
To begin, preheat your oven to 350 degrees F. In the meantime, slice your zucchini into quarter inch rounds and arrange them in a layer across the bottom of a 9-inch backing pan. They may overlap one another. Next, drizzle the layer with 1 tbsps of olive oil over the zucchini and sprinkle them with sea salt and Herbs de Provence. Now add a new layer of zucchini on top and repeat this process until all the zucchini is layered. Back the entire dish in your preheated oven for 30 minutes. While the zucchini bakes, stir together your bread crumbs, parmesan cheese, and 3 tablespoons of olive oil in a bowl. Season with salt and pepper to taste. Spread this mixture over your baked zucchini and return it to the oven for another 10 minutes. Serve hot and enjoy!
Sea Bass Provencal
For this recipe you will need:
Again, you will need to preheat your oven to 350 degrees F. As your oven heats up, rinse your fillets of Chilean Sea Bass under cold water. Now slice your lemons and arrange the slices on parchment paper or aluminum foil. Make sure you use enough parchment or aluminum foil to completely enclose your fillets. Now place the sea bass on top of the lemons. Generously sprinkle Herbs de Provence over the fish and pout 2 tbsps of white wine over the top. Close the parchment or aluminum foil around your fillets and place them on top of a cookie sheet. Bake your fish for 18-20 minutes and you’ll have a beautiful main course ready to serve!
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