Makes 8-10 servings
2/3 cup white wine vinegar
6 tablespoons coarsely chopped shallots
3 tablespoons Juniper Provence Spice Mix
6 tablespoons flour
3 cups vegetable broth
1 cup white wine
1 1/3 cup cream
6 cups new potatoes, unpeeled and cubed
chopped parsley
6 cups ham, cubed (optional)
Combine vinegar, shallots and Juniper Provence Spice Mix in small saucepan. Bring to boil, reduce heat and simmer 10-15 minutes.
While vinegar is simmering, make sauce by melting butter in large saucepan. Stir in flour and cook gently till smooth. Gradually stir in broth and wine. Cook till thickened.
Strain vinegar mixture and add to thickened broth; continue cooking for 1 minute. Remove from heat and stir in cream. Place cubed potatoes in large shallow baking dish. Pour sauce over, making sure potatoes are evenly coated. Bake in 350° oven till potatoes are nearly tender, about 40 minutes.
Add ham to potatoes and sauce, if using, and mix well. Reduce heat to 325° and continue cooking for 24-30 minutes until lightly browned. (If not using ham, stir potatoes, lower heat and continue cooking as directed) Add more stock if mixture becomes too dry. Garnish with parsley and serve.
1-4 to 6 lb roasting chicken, rinsed and patted dry
(or 6-8 cut up chicken pieces, still on the bone)
4-6 garlic cloves, peeled and smashed
2 tablespoons butter, softened
1 tablespoon olive oil
kosher salt and freshly ground pepper
1-2 tablespoons Juniper Provence Spice Mix
1 large yellow or white onion, peeled and sliced medium thickness
1 small bag baby carrots or 5-6 carrots cut into 2-3” pieces
10-12 very small red or white potatoes with bits of peel cut off
Preheat oven to 425°
Mix together the garlic, butter and olive oil. Rub all over the chicken then sprinkle with salt, pepper and spices. Rub under skin as well, if desired.
Place chicken in the bottom of a large heavy duty-roasting pan; surround chicken with onions, carrots and potatoes. Place the chicken in the oven and roast for approximately 30-35 minutes, rotating 360° half way through baking time. The skin will crisp and turn golden brown. Pierce the chicken to make sure the juices are running clear. If you have a thermometer to check the internal temperature, look for 180°. Allow chicken to rest on a platter for about 15 minutes before serving.
1 pound red-skinned potatoes, unpeeled, cut into 1-2” chunks
1 pound celery root, peeled, cut into 1-2” chunks
1 pound rutabagas or beets peeled, cut into 1-2” chunks
1 pound carrots, peeled, cut into 1-2” sections
1 pound parsnips, peeled, cut into 1-2” chunks
2 onions, cut into wedges
2 leeks cut into 1” rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
2 tablespoons Juniper Provence Spice Mix
10 garlic cloves, peeled
Preheat oven to 400°. Spray 2 sheet pans with cooking spray. Combine all remaining ingredients except garlic in large bowl; toss to coat. Season with salt, pepper and Juniper Provence Spice Mix. Divide mixture between sheet pans. Roast 30 minutes, stirring occasionally. Rotate pans 360° and switch places on racks. Add garlic cloves to pans.
Roast until all vegetables are tender and beginning to brown, about 45 minutes longer, stirring a few times during cooking time.
4 cups mixed olives
1-2 tablespoons Juniper Provence Spice Mix
8 garlic cloves, whole
1/2 teaspoon red pepper flakes
2 oranges, sliced
juice of one orange
1/2 cup olive oil
2 tablespoons red wine vinegar
1/4 cup white wine
Preheat oven to 300°
Mix together all ingredients and pour into a shallow roasting pan. Cover with foil and bake for about an hour. Drizzle with a bit more olive oil. Serve warm with bread.
5 tablespoons Juniper Provence Spice Mix
1/4 cup sugar
1 tablespoon salt
1 lb boneless beef tenderloin fillets, cut into 4 portions
1-2 teaspoons olive oil
Preheat oven to 400°F. Mix spices with sugar and salt. Thoroughly rub mix onto each fillet; set aside 5 minutes. Add oil to a large, oven-proof skillet and heat over medium-high. Sear fillets 1 minute on each side or until browned. Transfer to oven and cook 5 to 10 minutes, depending on doneness.
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