We used it!
We received these herbes de Provence from Dhanggit a while back. To fully showcase its flavor, we decided to use them in some sablé cookies.
I used the Lavender Sable recipe from French Food at Home. However, something must've been lost in translation as my cookies melted into one giant cookie in the oven.
I wonder what went wrong. I don't know if it's me or the recipe!
In any case, I simply cut them into rectangles after cooling a bit and we enjoyed them just the same.
And if you're wondering, "Why the gratuitous cookie shots?"
I was testing out our recent "lightbox" purchase.
This is a laundry hamper from IKEA. It works all right. We still haven't mastered working with it, having issues with lighting and such. But, in a pinch, in our current no-sunlight-by-3pm world, this does just fine.
[eatingclub] vancouver French food:
Provençal Onion Tart
Pork Chops with Grainy Dijon and Capers
Prawns with Tarragon and Orange
Herbes de Provence Sablé
Roast Pork Belly with Puy Lentils
Duck and Orange Crêpes with Orange-White Wine Sauce
We're submitting this post to Weekend Herb Blogging, a world-wide food blogging event (created by Kalyn's Kitchen, now maintained by Haalo of Cook (almost) Anything at Least Once) with the goal of helping each other learn about cooking with herbs and plant ingredients.
If you'd like to participate, see who's hosting next week. WHB is hosted this week by Scott of The Real Epicurean.