Herbes De Napa Recipes

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HERBES DE NAPA



Herbes De Napa image

A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello.

Provided by BecR2400

Categories     Vegan

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

6 tablespoons dried thyme leaves
3 tablespoons fennel seeds
2 1/2 tablespoons dried summer savory
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

  • Combine all ingredients.
  • Store in an airtight container away from light and heat for up to 4 months.

Nutrition Facts : Calories 172.2, Fat 5.9, SaturatedFat 1.2, Sodium 29.8, Carbohydrate 33.8, Fiber 22.4, Protein 6.3

LEMON BRAISED ARTICHOKES OVER PASTA



Lemon Braised Artichokes over Pasta image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or stock
4 cups spinach, stemmed and washed
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
1/2 lemon
6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

  • Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
  • Preheat the oven to 375 degrees F.
  • Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
  • Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
  • As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
  • Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

JAMBALAYA



Jambalaya image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 20

Olive oil, for sauteeing
1 pound smoked sausage, such as andouille or hot Italian, sliced 1/2-inch thick
1 pound raw small to large shrimp, peeled, shells reserved
Salt and freshly ground black pepper
1 large yellow onion, roughly chopped
4 celery ribs, roughly chopped plus 2 celery ribs, minced
2 cups dry white wine
2 bay leaves
2 (14-ounce) cans diced tomatoes
6 cups chicken broth
3 teaspoons smoked paprika
Pinch saffron, optional
1 pound small clams, rinsed
1 large green bell pepper, seeded and chopped
10 to 12 scallions, white and greens parts chopped separately
4 cloves peeled garlic, minced
3 cups uncooked long-grain rice
1 teaspoon thyme leaves, minced
1 teaspoon hot sauce, or to taste
2 tablespoons chopped parsley leaves

Steps:

  • Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to a plate.
  • Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl.
  • Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender.
  • Serve the jambalaya sprinkled with the reserved scallion greens.

SWEET NAPA CABBAGE WITH PASTA



Sweet Napa Cabbage with Pasta image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 2 generous servings

Number Of Ingredients 7

8 ounces fresh angel hair pasta, cooked
2 tablespoons vegetable oil
1 onion, sliced thin
2 Chinese eggplants, sliced thin
1/2 head Napa cabbage, shredded
2 medium tomatoes, diced
1 tablespoon Herbes de Provence

Steps:

  • In a non-stick frying pan or a wok, heat oil until smoking. Add the onions and cook until softened, about 4 minutes. Add eggplant and cook for 4 more minutes. Add the cabbage, tomatoes and Herbes de Provence and simmer for 5 minutes. Toss with angel hair pasta and season to taste.

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