Cooking Spice Blends: Fines Herbs
A wonderful way to freshen and flavor fish, meat, chicken, soups, salads, and sauces. Blend with butter to add somethng special to steamed vegetables.
Ingredients: Marjoram, Thyme, Parsley & Chives.
Although French cuisine is characterized by its extreme diversity, each region of France has its own individual specialties. Provencal (from the southeast) cuisine showcases olive oil and herbs. Though food fashions and trends in France tend to alternate between three types of cuisine, today there is a distinct focus on cuisine du terroir, with a return to traditional rustic cooking. Fines Herbs is a wonderful example of the fresh flavor that is favored in provencal recipes. Not only is the flavor fresh and fashionable, it is also free of garlic, salt or pepper, which makes it a great spice for anyone looking for healthy meal options.
MUSHROOMS WITH FINES HERBS
- 1 1/2 to 2 lb mushrooms
- Juice of 1/2 a lemon
- 2 tbsp FINES HERBS
- 3 tbsp unsalted butter
- 3 shallots, minced
- Salt and freshly ground pepper
Cut the mushrooms into halves or quarters. If they are small, leave whole. Place in a bowl and sprinkle with lemon juice. In a large sauté pan, heat 2 tbsp butter. Add the shallots and 1 tbsp FINES HERBS and sauté over moderate heat for 1 minute. Add the mushrooms and sauté until tender. Strain off any excess liquid, return mushrooms to the pan with the remaining 1 tbsp butter and Fines Herbs, and over high heat cook until golden brown. Season with salt and pepper.
VEGGIE & CHIP DIP
- 1 tsp Fines Herbs
- 1/3 cup sour cream, plain yogurt or cream cheese
Blend thoroughly. Best when left to sit 1 hour before enjoying.
Photo Credit: Julie T Cecchini
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