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Small bites

Tidbits of information for the foodie.

By Janet K. Keeler, from staff and wires
Published March 14, 2007

HERBS FROM PROVENCE

A recent Taste section recipe that called for herbes de Provence had some readers scratching their heads. More than a dozen called to ask "What's that?"

Herbes de Provence is a blend of dried herbs prevalent in the Provencal region of southern France. The mixture includes thyme, bay leaf, rosemary, summer savory and marjoram, and often lavender, fennel seeds and sage. The herbs are often sold in a decorative crock.

Look for the herb blend at Williams-Sonoma, Fresh Market and some larger grocery stores. A passable, though not perfect, substitute is 1 teaspoon each of dried thyme, marjoram and rosemary.

Compiled by Janet K. Keeler from staff reports and the Los Angeles Times and McClatchy- Tribune Newspapers.

Recipe contest

The Fresh Market, which has stores in Clearwater and North Tampa, is looking for recipes for its 25th anniversary cookbook, to be published in time for the end-of-the-year holidays.

Submit entries online for any type of dish at www.thefreshmarket.com or deliver them to either of the stores (25961 U.S. 19 N, Clearwater, or 13147 N Dale Mabry Highway, Tampa). Multiple entries are permitted. Deadline is April 30 and winners will be notified by May 31.

A tour of France

Emmanuel Roux, co-owner of Redwoods restaurant in downtown St. Petersburg, will be leading a culinary excursion to his native France from April 28 to May 9.

Roux promises an "intimate view of Provence, the Dordogne and in between." Participants will visit local markets where they will sample artisan cheeses and chocolates among other treats. Wine tasting and stops at museums and art galleries are included.

Cost is $3,500 to $3,750 and does not include air fare. For more information, go to http://francetours.effusive.net or call (727) 251-1879.

Bigger burgers put to test

McDonald's is testing Angus beef burgers at some outlets in Southern California. Last week, 600 restaurants introduced three 6-ounce Angus beef burgers for $3.99 - a move that follows rivals Carl's Jr. and Burger King, which have seen financial success with their premium patties.

The last time McDonald's introduced a new burger in Southern California was 10 years ago, when the Big 'N Tasty quarter-pounder debuted. That burger eventually went national. A coast-to-coast rollout of the Angus line will be up to consumers. If they like it in Southern California, the rest of the nation is likely to see the beefier burgers.

[Last modified March 13, 2007, 11:26:31]