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| Fines Herbes Blend Recipe |
Category: Condiments / Herb/Spice
Rating:
N/A
Servings: About
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Ingredients
1 cup fresh chervil; packed
1/2 cup fresh chives
1 cup italian, flat-leaved parsley - pack; ed
1/2 cup fresh tarragon
Cooking Directions:
To prepare fresh herbs after harvesting, remove stems. Wash well, then spread loosely on paper towels. Let them stand overnight, changing paper towels if needed, to completely rid them of any clinging drops of water.
Place dry herbs in food processor bowl. Using steel blade, process on high until herbs are finely chopped. Some herbs may stick under the blade, so stop several times and stir. Let stand in fine mesh strainer to dry further.
Yield: About 1 cup. Keeps in an airtight container in a cool, dark, dry spot for several months. Use a spoonful to season salad dressings, sauces, omelets and herb butters. Freeze small amounts for use in winter soups and stews.
From _The Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 22. ISBN 0-88862-788-2. Electronic format by Cathy Harned.
condiments,harned1994,herb/spice,seasonings
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