My fiancé has the nose of a bloodhound, and he’s exceptional at sniffing out exactly what seasonings to use to bring depth, flavor, and aroma to a dish. He created a spice mix that we use as a base for seasoning in many of the Western dishes we make. The mix utilizes herbs and spices that are common to most pantries. I highly recommend making a batch of it and using it as we do—a dash here, a pinch there, for any occasion.
Recipes using herbes fondamentales:
Nettle Soup with Beef Tongue, Chives, and Croutons
Kidney, Pork Belly, and Mushroom Pie
Low-Carb Chicken and Mushroom Pot Pies (forthcoming)
Curried Goat and Lentil Soup (forthcoming)
Ingredients:
½ tsp fresh ground pepper
1 TBSP ground thyme
1 TBSP dried thyme
½ TBSP garlic powder
½ TBSP parsley
½ TBSP sage
½ TBSP savory
½ TBSP tarragon
½ TBSP marjoram
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