Eva Jeanne Markosky, an aspiring environmental engineer in Pennsylvania, has traveled to several countries, including France. Eva Jeanne Markosky brings home the taste of France by using French spices in her cooking.
One common French spice mixture is Herbes de Provence. Cooks liberally spread this dried-herb mixture over their vegetables, meats, soups, and stews. The mixture usually includes oregano, rosemary, thyme, lavender, marjoram, and a few other herbs.
Tarragon, also called estragon, is a spice frequently found in French dishes and herb combinations. It has a licorice, bittersweet flavor that is pleasant in seafood and poultry. Sometimes it is used to flavor vinegar, mustard, mayonnaise, and salad dressings. It is especially flavorful in herb butters.
Another herb combination is fines herbes, which includes chives, tarragon, parsley, and chervil. Unlike stronger herbs (rosemary, oregano, thyme, and marjoram) this combination is more delicate. Because of its delicacy, cooks typically sprinkle fines herbes over the food after it is prepared.
When a dish is finished, many French cooks sprinkle fleur de sel over the food. This hand-harvested, coarse sea salt is lightly used on grilled fish and vegetables. Specialty foods suppliers such as Williams-Sonoma and Whole Foods often carry this item.
One common French spice mixture is Herbes de Provence. Cooks liberally spread this dried-herb mixture over their vegetables, meats, soups, and stews. The mixture usually includes oregano, rosemary, thyme, lavender, marjoram, and a few other herbs.
Tarragon, also called estragon, is a spice frequently found in French dishes and herb combinations. It has a licorice, bittersweet flavor that is pleasant in seafood and poultry. Sometimes it is used to flavor vinegar, mustard, mayonnaise, and salad dressings. It is especially flavorful in herb butters.
Another herb combination is fines herbes, which includes chives, tarragon, parsley, and chervil. Unlike stronger herbs (rosemary, oregano, thyme, and marjoram) this combination is more delicate. Because of its delicacy, cooks typically sprinkle fines herbes over the food after it is prepared.
When a dish is finished, many French cooks sprinkle fleur de sel over the food. This hand-harvested, coarse sea salt is lightly used on grilled fish and vegetables. Specialty foods suppliers such as Williams-Sonoma and Whole Foods often carry this item.