Mortar and Pestle -- Old School

Jamie Oliver Mortar and Pestle

Not many modern home kitchens have a mortar and pestle, and if they do, it's more for decoration.

I really like my mortar and pestle and purchased it about a year ago.  My favorite cookbooks are those of Jamie Oliver and he uses a mortar and pestle frequently in his recipes to crush and grind fresh herbs and spices, mix oils and create fresh mayonnaise and pesto.

There are plenty of sources for buying a mortar and pestle, including grocery stores and World Market, but I chose to order the Jamie Oliver brand and have been completely satisfied.

Look for one that holds about a cup or cup and a half -- bigger if you plan to really create a lot of creations.  Find one that is solid (stone) and that has a good amount of weight to keep it steady.

Jamie Oliver Flavour Shaker

Jamie's "Flavour Shaker" is a bit more limiting, but can still quickly crush herbs and spices and easily create flavored oils and dressings.  This would be a good option for those who have more limited space, have less ability to use heavy objects, or who want something a bit more modern and basic.

The mortar and pestle or shaker are great ways to grind whole and fresh herbs and spices and really create something nice for your recipe.

The aroma from your creation and old world connection to your food preparation will bring extra pride to your finished dish.

I highly recommend this addition to any kitchen.

Herbes de Provence

When I started cooking for our family a few years ago I came upon many ingredients I had never heard of before.  One ingredient was Herbes de Provence.  Where is or what is Provence anyway?

A cookbook suggested it was a mix of Italian spices, so not having any Herbs de Provence on hand, I used dried basil and oregano for the recipe.

I now know the flavor is more complex and originated from the Provence area of south eastern France, adjacent to Italy. Herbes de Provence today is a blend of basil, thyme, fennel, (some also add savory) and lavender to be used on meat, fish, pasta and pizza.

The lavender was probably a later addition to the original blend.  Some suggest the truly original blend of dried herbs used in that region consisted of only sage, thyme and basil.

You can buy your Herbs de Provence pre-mixed, or acquire your own dried herbs and blend them yourself.

When a recipe calls for Herbs de Provence, don't substitute.  Try the real thing.  Your taste buds will be glad.