Sharon Gray's Cooking Club Blog

Herbes de Provence

sharongrayscookingclub — Sun, 15 Feb 2009 01:01:49 +0000

My newest favorite cooking spice is Herbes de Provence. It is traditionally made up of a combination of herbs that easily grow on the hillsides of southern France. It consists of dried savory (an herb that resembles marjoram in flavor), thyme, rosemary, fennel, bay leaf and lavender. It is great on roasted chicken and vegetables or even in soups. Lately I have seen Herbes de Provence sold in local stores, such as Costco and Winco, as it is becoming a very popular spice to use. Here is one of my favorite ways to use this spice.

Roasted Chicken Thighs

10 to 12 chicken thighs, bone-in, with skin on

Olive oil

1 Tablespoon Herbes de Provence

Sea salt

Fresh ground pepper

Preheat oven to 425 degrees.

On a baking sheet lined with parchment paper, place the chicken. Drizzle with olive oil and rub around to cover the chicken well. Season with herbes de Provence, sea salt and pepper. Roast in oven for 45 to 50 minutes or until poked with a knife and juices run clear. Let chicken rest for about 5 to 10 minutes before serving.

In the last 10 minutes of roasting time put the asparagus into the oven. It will continue cooking when you remove the chicken to let it rest.

Roasted Asparagus

1 to 2 lbs. asparagus

¼ cup parmesan cheese, grated (I love parmesan cheese, so I say the more you put the better)

1 Tablespoon olive oil ( The key is to coat the asparagus well)

Kosher salt

Freshly ground pepper

Preheat oven to 425 degrees.

On a baking sheet lay asparagus flat. Sprinkle with olive oil, salt and pepper. Sprinkle with parmesan cheese and bake for about 10 to 15 minutes, until fork tender. It is the best way to eat asparagus.

Serves 6

This meal is great served with a fresh mixed green salad and loaf of crusty bread.

Hot Vidalia Onion Dip

sharongrayscookingclub — Sat, 22 Nov 2008 22:03:07 +0000

This dip is great for parties. Be prepared to make more than one dish.

Hot Vidalia Onion Dip

1 cup mayonnaise

1 cup grated Swiss cheese

1 cup grated Vidalia or sweet onions

Salt to taste

Juice of ½ lemon

Few drops of Tabasco sauce

Preheat oven to 325 degrees.

Mix all ingredients and put into small baking dish, preferably one in which you intend to serve dip. Bake about 15 minutes or until bubbly. Brown top of dip under broiler about 2 minutes, watching carefully. Serve with crackers.

Thanksgiving Deocorating Tip

sharongrayscookingclub — Sat, 22 Nov 2008 21:53:52 +0000

To decorate your table for Thanksgiving it is as simple as what you have in your kitchen and yard. Oranges and tangerines make a simple and economical way to decorate. When you are done with your thanksgiving meal you can eat your centerpiece. For the greenery, you can cut some branches from a bush in your yard (or neighbor’s yard) and randomly display them on the table. If you have colorful leaves that adds so much. Baby pumpkins are also colorful and fun to decorate with. Do not forget candles. They brighten the table and make a nice focal point.
Enjoy your Thanksgiving Day and delight in the gathering of family and friends.