Fines Herbes Omelet à la Jacques Pepin
After you taste the flavorful, fresh herbs in this simple yet sublime omelet, you’ll know why the French enjoy omelets so often. if you’ve never made an omelet, watch the video below. INGREDIENTS 10 large eggs, preferably organic 1/4 teaspoon salt 1/2 teaspoon pepper 1/2 cup loosely packed chopped fresh... Read More
Fines Herbes Seasoning Blend
INGREDIENTS 1 tablespoon chopped tarragon 1 tablespoon chopped chervil 1 tablespoon chopped chives 1 tablespoon chopped Italian parsley 1 tablespoon chopped marjoram, optional METHOD Fresh herbs: Finely chop herbs and combine. These herbs quickly lose their flavor when heated, so add to the cooked dish at the end of the... Read More
Baked Chicken with Fines Herbs and Breadcrumbs
This tasty baked chicken is coated in soft breadcrumbs with mixed fresh herbs, then baked in the oven. You can use a whole cut up chicken, or you can use all thighs or drumsticks. The nice thing about using the same parts is that they’ll cook evenly. Drumsticks are great... Read More
How to Harvest and Dry Herbs
Extend the summer flavor of home-grown fresh herbs by drying them for use over the winter. Drying herbs is easy, and just takes some scissors, twine, and a little time. As your fantastically vigorous herb bed flourishes, there will be times you will need to cut back your herbs for... Read More
Chervil
Chervil (Anthriscus cerefolium), sometimes called French parsley, is a delicate annual herb related to parsley. Its lacy, fern-like folige resembles a flat-leaved parsley, but its leaves are more finely dissected and paler green. Its unique scent and flavor are similar to the flavors of tarragon and fennel, although milder. Chervil... Read More