These lemon roasted potatoes are tossed with fresh rosemary and a flavorful lemon-garlic dressing. They are crispy and gol...
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I don't think Rouxbe should be using pre-mixed seasonings unless they do a corner on prepping your own series of such. Carmen makes a good argument (see above).
My guess is "Greek Seasoning" is probably a blend of salt, pepper, rosemary, thyme, dried onion & garlic with maybe some dried lemon peel.
It reminds me of a processed-food recipe printed on the box ; Just add OUR BRAND this, with a touch of OUR BRAND that. It doesn't teach you about flavours.
I hope we keep using just ingredients and not pre-fab stuff.
Whenever I have time I make fresh. Check out the Ras el Hanout, which is a spice mix I love to make. It does involve a lot of spices but it's really nice. but when I do find myself short on time I sometimes don't mind using healthy, msg free, good quality spice mixes...and there are many of them. Just read the ingredients before buying.
Cavendar's Brand Greek Seasoning is readily available at almost any supermarket. Look for it in the spice section. I like using fresh herbs and creating my own spice blends too, but, if you like Greek dishes, this is one store bought product that you will really appreciate having on hand. I was able to pick up some Greek Spice at a local Mediterranean Market- - but I honestly think it was the Cavendar's blend, only in bulk, then re-packaged.
Another disadvantage of ingredients such as 'Greek Seasoning' is that these things tend to be very local. I have no idea what Greek seasoning is, or what the equivalent might be here in Europe (ironic since it's so much closer to Greece...).
From what I can gather, Greek seasoning is basically a mixture of my most common dried spices/herbs: salt, pepper, oregano, parsley, cinnamon, nutmeg, onion & garlic powder.
I've made a little tub of it and throw on potatoes, pasta salads, etc.
I once had a rack of lamb with ras el hanout and tomato preserve on a tasting menu. It was the most memorable dish I've ever had. I can still remember the taste over a year later. The tomato preserve was excellent and I think had some of the spice mixture in it. I could definitely taste the cinnamon. I would not complain if you guys attempted to re-create it. ;p
Sound delicious...I love lamb, tomatoes and to top it all of with Moroccan spices...yummy!
I will see what I can do.
In the mean time we have a recipe for Ras el Hanout http://rouxbe.com/recipes/53
By the way where was it you had this great meal?
I plan on making these potatoes this weekend. I have rosemary needeles in my spice rack would these work well as a replacement for fresh? Should they be toasted and ground perhaps to bring out more flavor?
How do you think Herbs De Provence would work in this recipe as a substitute for the rosemary?
You can use dried if you do not have fresh; however I would not toast them or grind them as rosemary, especially dried, can be too overpowering. Also the rosemary will be cooked and toasted in the oven as the potatoes bake.
As for the Herbs de Provence this would work, it will just give the potatoes a more Provencal flavor rather than a Greek flavor. Cheers!
I made these potatoes as the side dish to the Beef Tenderloin with Red Wine Sauce recipe, and though they couldn't outshine the beef they held their own. I made the beef and the potatoes for my husband's birthday and he was in food heaven. So was I, actually! Thank you so much for this wonderful recipe and the instructions to potato perfection!
It often comes down to the recipe, but generally, limes cannot simply be substituted for lemons in a recipe. While they may seem or look similar, their individual flavors are quite noticeably different. Limes are more acidic and less sweet than lemon. They can also be more bitter. Lemons are generally more tart or sour in taste.
The best way to become acquainted with their flavors is to taste both of them. See what you pick up from each of them. Given that you are lucky enough to have a lime tree in your backyard, you may find it's okay to substitute limes for lemons in more recipes than the average person would. That's the beauty of cooking, we can personalize it however we feel fit. Hope that helps. Cheers!
Like others here, I was surprised to see Greek Seasoning as a recipe component when it is so easy to make from spices you probably already have on hand. Here is the "recipe" I used for my own "Greek Seasoning":
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp onion powder (or flakes)
1/4 tsp garlic powder
PS> They turned out amazing. Better than our local Greek Restaurant