Fines Herbes

Fines Herbes

Fines herbes is a delicately balanced combination of finely flavoured herbs found in French cuisine. It is another combination that varies according to the herbs available or for the dish it is intended to enhance. Various combinations of parsley, chervil, lovage, thyme, tarragon, chives, dill, marjoram, basil or cress may be included. Fines herbes go well in egg dishes like omelets or quiche and in sauces and butters. When used fresh they make a good salad dressing, either in and oil and vinegar or when combined with mayonnaise.

A fresh fine herbes blend should be minced very fine just before needed. Add the herbs at the end of the dishes cooking time. You want to see them in the dish, and the flavour will suffer if cooked for too long. Dried herbs can be blended in the same proportions as the fresh and may be added to dishes earlier than the fresh when cooking. Note though, that if a recipe calls for fresh fine herbs, use only one third of what is called for when using a dried blend.

Recipe for Fines Herbes

Ingredients:
2 tbsp parsley
1 tbsp chervil
1 tbsp lovage
2 tsp dill
2 tsp tarragon
1/2 tsp thyme

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Prepartion:
Mix together all of the ingredients and store in a tightly sealed container..

MUSSELS WITH GARLIC AND FINES HERBES

Ingredients:
3 pounds mussels
1 1/2 cups white wine
4 shallot lobes, sliced thin
1 bay leaf
2 tablespoons olive oil
2 cloves garlic, sliced thin
1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
1/2 tablespoon chopped chervil leaves (about 4 sprigs)
2 teaspoons chopped tarragon leaves (about 2 branches)
1 teaspoon thinly sliced chive blades (about 3 blades)

Preparation:

Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.

In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad — discard them), transfer them to four shallow bowls.

Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.

Serves 4.

OMELETS WITH GRUYERE AND FINES HERBES

Ingredients:
4 large eggs
3 tablespoons chopped fresh Italian parsley
2 teaspoons water
1 teaspoon dried fines herbes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
1/2 cup (packed) grated Gruyère cheese (about 2 ounces)

Preparation:

Beat eggs, 2 tablespoons parsley, 2 teaspoons water, dried herbs, salt and pepper in small bowl to blend. Melt 1 tablespoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture (about 1/2 cup) to skillet. Cook until eggs are just set in center, tilting pan and lifting edge of omelet with spatula to let uncooked portion flow underneath, about 2 minutes. Top half of omelet with 1/4 cup cheese. Using spatula, fold other half of omelet over cheese; slide out onto plate. Repeat with remaining butter, egg mixture and cheese. Sprinkle omelets with remaining 1 tablespoon parsley.

2 servings

BEEF BOURGUIGNON WITH FINES HERBES

Ingredients:
4 pounds beef chuck steak, cut in to 1-1 1/2 inch cubes
1/4 cup olive oil
6 carrots; peeled if needed and cut in 1/2-in slices
2 cloves minced garlic
2 sweet onions, chopped
2 cans beef broth; 13 1/2 ounces each
2 cups dry red wine
1 can (6-ounces) tomato paste
1 tsp. fines herbes
Salt and pepper to taste
1/2 lb fresh button mushrooms, quartered if large
1/4 cup all-purpose flour
1/4 cup butter or margarine

Preparation:
Brown beef cubes on all sides in 1/4 cup oil in a large skillet. Pour beef and the drippings into a crockpot. Add the carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, and mushrooms. Cover and cook on low for 10 hours. Remove lid and skim excess fat from surface. Turn to high setting. Cover and allow to boil lightly. In a bowl, mix flour and 1/4 cup butter until creamy. Add to stew and sir until it is well blended and the stew thickens. Season to taste with salt and pepper. Serve with boiled potatoes, noodles or rice.