Wednesday, September 13, 2006

provence, by way of seattle

We just got back from Seattle, and stopped in the Market Spice shop at Pike Place Market. I picked up a packet of beautifully dried herbes de Provence and was looking for any excuse to use it

chicken provençal, scalloped potatoes, and green salad

chicken provençal
So this isn't authentic as I didn't have any olives and wasn't about to make a special trip to the store for them. I got the recipe from Cook's Illustrated.
[chicken legs and thighs, diced tomatoes, tomato paste, onions, garlic, anchovies, herbes de provence, salt, cayenne pepper, lemon zest]

scalloped potatoes
I flavored the cream with the herbes de provence. It actually made it slightly bitter, and I totallly mis-timed the whole thing. I thought smaller ramekins would mean a shorter baking time, but apparently that's not the case when it comes to potatoes.
[russet potatoes, chicken broth, heavy cream, white wine, herbes de provence, salt, Beecher's flagship raw milk cheese]


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