CHERVIL HERBS RECIPES

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FINES HERBS OMELETTE RECIPE | INA GARTEN | FOOD NETWORK



Fines Herbs Omelette Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Yield 1 serving

Number Of Ingredients 11

1/2 tablespoon medium chopped fresh Italian parsley
1/2 tablespoon medium chopped fresh chervil
3/4 tablespoon thin sliced fresh chives
1/2 teaspoon thin sliced fresh tarragon
2 extra-large eggs
2 tablespoons milk
Pinch kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 ounces plain goat cheese
2 ounces roasted red peppers, julienned

Steps:

  • To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside. 
  • Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork. 
  • Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top. 
  • Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

PASTA WITH MEATBALLS AND HERB SAUCE RECIPE - NYT COOKING



Pasta With Meatballs and Herb Sauce Recipe - NYT Cooking image

Before you use herbs as a main ingredient — it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs — chervil, chives, cilantro, dill, shiso — by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

2 cups finely chopped fresh basil
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh chives
1 thin slice white bread
1/4 cup milk
1/2 pound ground sirloin, pork or lamb or a mixture
Salt
black pepper
6 tablespoons olive oil
1 pound pasta
1 garlic clove
Freshly grated Parmesan cheese for garnish

Steps:

  • Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
  • Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
  • Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Nutrition Facts : @context http//schema.org, Calories 750, UnsaturatedFatContent 22 grams, CarbohydrateContent 89 grams, FatContent 31 grams, FiberContent 5 grams, ProteinContent 28 grams, SaturatedFatContent 7 grams, SodiumContent 549 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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