I don’t purchase mixed seasonings such as rubs, dressing mixes or Italian seasoning as I prefer to mix them to my taste. Mixed seasonings almost always have a salt rather than seasoning base. By mixing my own seasonings I can adjust the ratio to our preferences, eliminate the sodium and experiment with new flavor sensations. Spices are also a lot less expensive if you mix the seasonings from bulk spices rather than purchasing the small supermarket jars. I buy bulk spices from the restaurant supply to mix all my blends, rubs and to make salad dressings. [...]
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Herbes de Provence are called for in a lot of my recipes, and indeed, French recipes. Herbes de Provence mixtures are as varied as the number of cooks that comprise the recipes or the vendors who manufacture them commercially. There is no standard for Herbes de Provence. Traditionally, Herbes de Provence mixtures comprise a a large quantity of Thyme and a mixture of other herbs such as basil, marjoram, savory, rosemary and sage. I have created my own mixture based upon my, and my family’s, tastes. While I love lavender in many dishes I left it out of my herbs so it would be useful in a broader variety of dishes. Feel free to experiment to suit your own taste and the season. [...] |
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