2 Dips using "Not your Grandmother's Herbes de Provence" - for "the Project"

You may ask how many times I am going to post this recipe... Well, this will be the last for awhile.  But you are going to miss it.  Especially if you ever give it a try...

Let's be logical... This is cheap, cheap, cheap.


May not look like it, but making your own mix of herbs is a real money saver.  Sure, you have to buy 6 herbs, a lemon and add salt and pepper to taste.  Sounds expensive.  BUT, the recipe I am giving makes about 12 ounces of mix.  Buy one of the pre-mixed commercial brands and you will see what I mean.  

Let's be even more logical... This is tasty, tasty, tasty AND adaptable to your own tastes, adaptable to your own tastes adaptable to your own tastes.


Herbes de Provence is a classic recipe.  Go ahead and google the phrase, and you will see a combination using mostly Thyme, Fennel, Basil and even Lavender.  Truth is, I am taking liberties when I call my mixture anything close to Herbes de Provence.  In the classic sense, it should be called a Mediterranean herb mix instead.  I just like the name, and it has caught on.  My point is, if you like garlic, by all  means, add garlic.  If you like citrus, by all means, add some lemon zest.  If your wife likes Dill, and takes you to a tropical island for six months... By god, dill is in the mix!  


Be a cook.  play around and get a mixture you like.

And the logic continues... Versatile.  Take a moment and ponder what you can do with this.  I use this mix much more often that salt.  I started sprinkling this on eggs, then chicken salad (yes, the eggs came first, then the chicken).  You can mix this inside dough, an herb mix loaf of bread is a beautiful thing, and herbs mixed in your pizza dough adds a little extra zing.  Fish is wonderful with a pinch of this, as well as pork chops.  To the left, you see a bowl of potato salad with my mix.  It makes cheese pop (like the dip I will show in a minute), as well as a topping for pizza.


Almost anytime I see salt in a recipe, I will ponder whether I can use a pinch of this instead because...

Logically, it is so much more healthy for you than salt.


I am lucky, it was never a medical necessity for me to cut back on my salt.  But I do like to think I have a bit of logic in me.  to the right is a piece of fish I braised.  No salt added, but certainly not - no flavor added.  With a nice bit of "Not your Grandmother's Herbes de Provence" added to the fish, it tastes of dill, garlic, thyme and even a little citrus zest. All by taking a pinch and tossing it on.

Since, even Mr Spock would agree that you also have the benefit of knowing your mix is fresher than anything on the grocery shelf.


Herbs stay fresh for about 6 months.  After that, they begin to lose their taste.  Whenever I make a batch, it goes in a ziplock bag and I write the date on the bag.  This bag will last me about 2 months.


I am lucky enough to have a great herb store.  Always in stock, always a great price, and always fresh.  But even buying the $1.99 McCormick spices, the logic of my arguments will hold.  Give it a shot, you will be amazed how much you use this recipe...

5 TBS dried Tarragon
5 TBS dried Oregano
5 TBS dried Dill
5 TBS dried Thyme
5 TBS dried Rosemary
5 TBS dried Garlic Flakes
2 TBS Sea Salt
2 TBS Fresh ground Pepper
1 TBS dried Lemon Zest

Store in a sealed plastic ziplock bag, airtight in a dark drawer, and stays fresh for 6 months or more.

My salsa recipe is a matter of proportions.  You don't have to measure accurately to the smallest gram weight.  If you have a little more onion, fine, if you have a little less pineapple, fine, but here's how to make it in what ever quantities you need...

1 part (either 1 cup, 2 cups, or 1 TBS) of diced Onion

1 part (either 1 cup, 2 cups, or 1 TBS) of diced Red Bell Pepper

1 part (either 1 cup, 2 cups, or 1 TBS) of diced Pineapple

2 part (either 2 cup, 4 cups, or 2 TBS) of diced Roma Tomatoes

A NOTE ABOUT DICING - try to dice everything the same size

1/2 part (either 1/2 cup, 1 cups, or 1/2 TBS) of minced Parsley

1/2 part (either 1/2 cup, 1 cups, or 1/2 TBS) of "not your Grandmother's HERBES de PROVENCE"

Juice of 1 lime

Again, this salsa is just as versatile... lots of uses.  Check my archive for what you can do with this...


Or, how about a nice little cheese dip... Fastest cheese dip you can imagine...


4 ounces Cream Cheese
1 tsp of Not your Grandmother's Herbes de Provence!


Mix well and serve with crackers...

Among the most useful ... No, I take that back....


THE most useful post I have ever done.


But now, I gotta go... There's a barracuda nipping at my heals...

Really... 5 foot plus Barracuda teeth and all gave us encouragement to get back in the boat quickly.


But that's a story for another day


...