I've never used one of these and I was just wondering if they came ready made
in the supermarkets. Every thing seems to be premade today, so why not this
;-). I know they have soup greens pre packaged. Hate to buy full bunches of
herbs when you just need a bit as they are expensive, and have no idea where to
get cheesecloth. Can you make several in advance and freeze them, if they can't
be bought premade? Any advice on this?

>From: (Sheellah)

>I've never used one of these and I was just wondering if they came ready made
>in the supermarkets. Every thing seems to be premade today, so why not this
>;-). I know they have soup greens pre packaged. Hate to buy full bunches of
>herbs when you just need a bit as they are expensive, and have no idea where
>to
>get cheesecloth. Can you make several in advance and freeze them, if they
>can't
>be bought premade? Any advice on this?

I love your post. Until I lived with the House Chef I didn't understand the
difference between a Bouquet Garni and a Sachet.

Here's the deal. A bouquet garni as I understand it, is a bunch of fresh herbs,
tied up with string and placed in the cooking pot to flavor the dish, but
easily removed at the point where their oil has been released, not necessarily
when the dish is complete. The House Chef sometimes slip knots the garni to the
pot handle so it can be easily pulled out after the essential oils have been
released.

A Sachet is your choice of herbs contained in cheescloth, and allowed to steep
in your dish, much like a tea. The House Chef does this most often in Thai
soups...when woody Lemon Grass might break up in the soup, if it was done as a
Bouquet Garni.

Okay, to get back to YOUR subject, yes I have seen premade fresh herb mixes at
my local Publix. There is an Italian herb mix and a Fines Herbs Mix. Can't
remember any others. You might ask your local market that already carries fresh
herbs if the mixes are available.

On the other hand, you might grow your own. My personal experience is that the
first year is a learning experience, after that you will learn what you did
right and wrong. By the second or third year you will be reaping fresh herbs
like a pro. Then growing fresh herbs becomes your culinary lifestyle. *grin*

Supplement fresh herbs with good quality dried herbs and you'll be shocked at
how often you use them. Oh, and how flavorful and healthful your food will be.

Ellen

(Sheellah) wrote in
:

> I've never used one of these and I was just wondering if they came
> ready made in the supermarkets. Every thing seems to be premade today,
> so why not this ;-). I know they have soup greens pre packaged. Hate
> to buy full bunches of herbs when you just need a bit as they are
> expensive, and have no idea where to get cheesecloth. Can you make
> several in advance and freeze them, if they can't be bought premade?
> Any advice on this?
>

Use a large Tea ball...Dried herbs are allowed.

--
And the beet goes on! (or under)
-me just a while ago

Replying to my own post. Just chatted with the House Chef and he said that
there are commercially produced Sachets (dried herbs and peppercorns contained
in cheesecloth bundles) available at Gourmet Shops and online.

As far as cheesecloth is concerned, which I forgot to address in my previous
post....we can buy it at almost every local market this time of year due to its
former popularity (maybe people still do it) in covering turkeys while they are
roasted. I bet if you ask they will be able to help you find it.

Ellen

In article >,
(SportKite1) writes:

>>From: (Sheellah)
>
>>I've never used one of these and I was just wondering if they came ready
>made
>>in the supermarkets. Every thing seems to be premade today, so why not this
>>;-). I know they have soup greens pre packaged. Hate to buy full bunches of
>>herbs when you just need a bit as they are expensive, and have no idea where
>>to
>>get cheesecloth. Can you make several in advance and freeze them, if they
>>can't
>>be bought premade? Any advice on this?
>
>I love your post. Until I lived with the House Chef I didn't understand the
>difference between a Bouquet Garni and a Sachet.
>
>Here's the deal. A bouquet garni as I understand it, is a bunch of fresh
>herbs,
>tied up with string and placed in the cooking pot to flavor the dish, but
>easily removed at the point where their oil has been released, not
>necessarily
>when the dish is complete. The House Chef sometimes slip knots the garni to
>the
>pot handle so it can be easily pulled out after the essential oils have been
>released.
>
>A Sachet is your choice of herbs contained in cheescloth, and allowed to
>steep
>in your dish, much like a tea. The House Chef does this most often in Thai
>soups...when woody Lemon Grass might break up in the soup, if it was done as
>a
>Bouquet Garni.
>
>Okay, to get back to YOUR subject, yes I have seen premade fresh herb mixes
>at
>my local Publix. There is an Italian herb mix and a Fines Herbs Mix. Can't
>remember any others. You might ask your local market that already carries
>fresh
>herbs if the mixes are available.
>
>On the other hand, you might grow your own. My personal experience is that
>the
>first year is a learning experience, after that you will learn what you did
>right and wrong. By the second or third year you will be reaping fresh herbs
>like a pro. Then growing fresh herbs becomes your culinary lifestyle. *grin*
>
>
>Supplement fresh herbs with good quality dried herbs and you'll be shocked
>at
>how often you use them. Oh, and how flavorful and healthful your food will
>be.

I like Penzeys bouquet garni, always at the ready for use in a tea infuser and
simple to add extra ingredients such as peppercorns, bay leaf, etc. I almost
always have fresh parsley on hand as I grow my own, except in dead of winter,
then I use frozen (I separate the stems from the leaves before freezing- stems
are better in the infuser- leaves added at finish).

Penzeys Bouquet Garni salt free
A robust and flavorful mix of herbs for baked chicken or fish, beef stew or
chicken soup. Also excellent for pork or pot roast. Not too sweet, and strong
enough to stay flavorful even in long cooking dishes. Hand-mixed from: savory,
rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and
tarragon.
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
(SportKite1) writes:

>Replying to my own post. Just chatted with the House Chef and he said that
>there are commercially produced Sachets (dried herbs and peppercorns
>contained
>in cheesecloth bundles) available at Gourmet Shops and online.

Prolly filled 2 years previously and with inferior product at that.

>As far as cheesecloth is concerned, which I forgot to address in my previous
>post....we can buy it at almost every local market this time of year due to
>its
>former popularity (maybe people still do it) in covering turkeys while they
>are
>roasted. I bet if you ask they will be able to help you find it.

Food grade cheese cloth is relatively expensive, often costs more than the
goesinto and is not reusable... whereas a large reusable stainless steel tea
infuser costs a couple-three bucks and will last a lifetime... I prefer the
mesh type to the perforated.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>From:

>Prolly filled 2 years previously and with inferior product at that.

ROFLMAO...gawd, you are so kewl!

Huggz,
Ellen

in article , PENMART01 at
wrote on 11/30/03 9:03 PM:

> I like Penzeys bouquet garni, always at the ready for use in a tea infuser and
> simple to add extra ingredients such as peppercorns, bay leaf, etc. I almost
> always have fresh parsley on hand as I grow my own, except in dead of winter,
> then I use frozen (I separate the stems from the leaves before freezing- stems
> are better in the infuser- leaves added at finish).
>
> Penzeys Bouquet Garni salt free
> A robust and flavorful mix of herbs for baked chicken or fish, beef stew or
> chicken soup. Also excellent for pork or pot roast. Not too sweet, and strong
> enough to stay flavorful even in long cooking dishes. Hand-mixed from: savory,
> rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and
> tarragon.
> ---

Oh yes, this is one of my very, very favorite herb blends from Penzey's!
I love it with baked/roasted chicken, and it really makes my beef stew and
pot roasts SING! I have not tried it with pork, however. My favorite blend
for pork is their Bavarian rub. Yumm Yumm

But their Bouquet Garni is just a wonderful, fantastically delicious herb
blend and one I reach for frequently. Funny, the tarragon is listed last,
but it's one note I get very strongly, and that's a good thing.

I recently bought some Penzey's blends for my nephew, he's the head chef at
my sister's house these days, and she's on a low-sodium diet so they use a
lot of Mrs Dash (which is not a bad thing, but...boring after awhile). Of
course, i sent him Sunny Paris, my #1 herb blend. And Bavarian, Bouquet
Garni, Parisian Bonnes herbes, Pasta Sprinkle, Florida seasoned Pepper
(which I have never used, but my nephew loves anything lemony) and of
course, a jar of china cassia cinnamon.

Can't wait to hear the report from them on how they like everything!

I highly recommend their Bouquet Garni, I can't say enough good things about
it.

Sheryl Rosen writes:

>PENMART01 writes
>
>>I like Penzeys bouquet garni, always at the ready for use in a tea
>>infuser and simple to add extra ingredients such as peppercorns,
>>bay leaf, etc.
>>
>> Penzeys Bouquet Garni salt free
>>Hand-mixed from: savory, rosemary, thyme, Turkish oregano,
>>basil, dill weed, marjoram, sage and tarragon.
>> ---
>
>their Bouquet Garni is just a wonderful, fantastically delicious herb
>blend and one I reach for frequently. Funny, the tarragon is listed last,
>but it's one note I get very strongly, and that's a good thing.

Tarragon is a strongly flavored herb so a little goes a long way. I also like
Penzeys Herbes de Provence, I especially like the lavender nuance, very good in
poaching liquid for fish.

Penzeys Herbes de Provence
Herbes de Provence combines sweet French herbs and flowery lavender with
Italian herbs and fennel, demonstrating the historical influence of the Romans.
Excellent for roasting chicken or Cornish hens, beef or pork tenderloin, rub on
1 /2 -1 tsp. per lb. Hand-mixed from: savory, rosemary, cracked fennel, thyme,
basil, tarragon, lavender, and marjoram.
---

ANCHOIADE
(Provençal Anchovy Vegetable Spread)
Can be prepared in 45 minutes or less.

1/3 cup blanched whole almonds
a 2-ounce can flat anchovies, rinsed and patted dry
3 garlic cloves
1 shallot, quartered
3 tablespoons olive oil
1 tablespoon red-wine vinegar
1/4 teaspoon herbes de Provence or dried Italian seasoning, crumbled
1 tomato, seeded and chopped fine (about 3/4 cup)
1 red bell pepper, chopped fine (about 3/4 cup)
3 tablespoons finely chopped fresh parsley leaves
French bread toasts as an accompaniment

In a food processor grind fine almonds with anchovies and garlic. With motor
running add shallot, oil, vinegar, and herbes de Provence and blend well. Add
tomato, bell pepper, and parsley and pulse motor until just combined, being
careful not to purée smooth. Anchoïade may be made 1 day in advance and kept
covered and chilled.

Serve anchoïade at room temperature on toasts.

Makes about 2 cups.

Gourmet



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

in article , PENMART01 at
wrote on 12/1/03 9:25 AM:

> Tarragon is a strongly flavored herb so a little goes a long way. I also like
> Penzeys Herbes de Provence, I especially like the lavender nuance, very good
> in
> poaching liquid for fish.

I love the Herbes de Provence on roasted potatoes!
(but then again, I love most of Penzey's blends on roasted potatoes!)

It's nice in potato salad, too, with a lemon-mustard vinaigrette as the
dressing. (sort of a nicoise potato salad.)

I just whisk up a spoonful of dijon mustard with a squeeze of lemon juice,
some white wine vinegar and olive oil, stir in a teaspoon of herbs that have
been reconsituted with some water. (who measures?)

Then toss together with some boiled red-skin potatoes, some diced onion, and
chopped olives.

Mmmmm.