Butter Up Your Summer Herbs
Blog Entry: Monday 08 Jun 2009
‘Even their names spell the soft scent of summer: chervil, tarragon, dill,’ writes Joanna Weinberg for the Times. ‘Mix together what you like, remembering only that of the soft leaved herbs tarragon and basil are particularly striking and could drown out other more delicate flavours. To prepare, simply strip leaves from stalks, and chop or rip as finely or coarsely as you are in the mood for.’
‘For an omelette fines herbes, the most authentic combination is parsley, chervil, tarragon and chives, but I see no reason why dill and even mint would not work nicely too. (The trick for a perfect omelette is to get the dry pan almost smoking hot before you start, allowing the butter to sizzle and melt very briefly before tipping in the eggs. You want to avoid messing with the eggs too much; instead of whisking, it’s best to simply cut the yolk into the white with a knife, seasoning and adding the herbs before you start).’
Read Joanna Weinberg’s full article ‘Shortcuts: how to use summer herbs’ at the Times Online.
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