FINES HERBES

During the Renaissance, blends of Mediterranean herbs became a staple of French cuisine including herbes de Provence, bouquet garni and fines herbes. Of the three, fines herbes is the most delicate combination and is traditionally used fresh in a wide range of dishes. Originally the French term “fines herbes” referred to a mixture of equal parts of finely chopped herbs.

 
Fines herbes should be made fresh with herbs grown in the garden or purchased at market which are minced very fine just before needed, so that the flavor rather than the herbs are found in the finished dish. The fine cut also ensures equal distribution of the seasoning. The composition can vary depending on the herbs available or the dish it is intended to enhance, but the basic blend is equal parts of fresh parsley, chives, chervil and tarragon. Other herbs such as dill, thyme basil and marjoram can be used as well. A dried version can also be made, but combine in small amounts so that it can be used within a month to remain as fresh as possible.

This is a favorite gourmet combination you can use if you want to try blending your own dried signature mixture:

1Tbs dill weed
1Tbs parsley
1Tbs thyme
1Tbs tarragon
1Tbs chervil
1tsp onion

A wide range of dishes call for fines herbes, but typically they are added at the end of cooking to retain the most flavor unless you are using a dried version which may be added earlier. Note when using dried blends as with all herbs, 1Tbs fresh equals 1 tsp dried in recipes. Fines herbes can be used in egg dishes such as omelets or quiche, in delicate sauces and butters for use on grilled steaks. Fresh fines herbes also make a great salad dressing with oil and vinegar or combined with mayonnaise. Try adding this blend to non-traditional dishes such as meatloaf or zucchini bread too!

MINI HERB QUICHES
1 pkg Grands butterflake biscuits
1/2c shredded Cheddar cheese
1c chopped zucchini
1c roasted tomato
2Tbs caramelized red onion
2 eggs
1c half & half
1Tbs fresh or 1 tsp dried fines herbes
          Grease muffin tins. Separate each roll in half and press into tins for shell. Combine zucchini, tomato and onion then divide between shells. Combine eggs, cream and herbs, fill shells, then top with cheese. Bake at 325 degrees for 20 mins. or until golden. Serve warm or cool, or wrap in foil and freeze. To serve, place frozen shells on cookie sheet and bake at 350 degrees for 15 mins.

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31