FINES HERBES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

More about "fines herbes recipes"

JACQUES PéPIN'S STEAMED AND ROASTED TURKEY - NYT COOKING



Jacques Pépin's Steamed and Roasted Turkey - NYT Cooking image

Provided by The New York Times

Total Time 3 hours 15 minutes

Yield About 15 servings

Number Of Ingredients 10

1 16- to 18-pound turkey, preferably fresh and organic, with neck, gizzard, heart and liver, knobby ends of drumsticks cut off so you can remove sinews later (you can ask your butcher to do this)
1 1/2 cups diced (1/2-inch) carrots
2 cups diced (1/2-inch) onions
1/2 cup apple cider
2 tablespoons cider vinegar
1 teaspoon Tabasco or other hot pepper sauce
1/2 teaspoon salt
1 cup white wine
2 teaspoons potato starch or cornstarch dissolved in 2 tablespoons water
Salt and black pepper

Steps:

  • For the turkey: Cut off the ends of the drumsticks if your butcher hasn't already. Make a cut about 1-inch deep and 1 1/2 inches long at the joint connecting the drumstick and thigh of each leg and at the joint connecting each of the wings and the breast.
  • Place a small wire rack (or crumpled foil) in the bottom of a large stockpot (or other large pot like a canning or lobster pot) and add 6 cups of water. Place the turkey (minus the neck, gizzard, heart and liver) in the pot, and bring the water to a boil. Cover, reduce the heat to low, and steam the turkey for about 30 minutes.
  • For the glaze: In a small bowl, mix together the cider, vinegar, Tabasco and salt. Set aside.
  • Remove the pot with the turkey from the heat and heat the oven to 375 degrees. When the turkey is cool enough to handle, remove it from the pot (reserving the stock created from the steaming) and place it breast side up in a roasting pan. Put the pan in the heated oven, and cook the turkey for 30 minutes. Sprinkle the carrots and onions around it, and stir to coat them with any fat in the pan. Brush the turkey with the glaze, and continue to cook it in the oven for 1 1/2 hours longer, brushing it with the glaze occasionally. If the top of the bird begins to brown too much, cover it loosely with aluminum foil.
  • While the turkey is roasting, pour the reserved stock into a bowl and let it rest until most of the fat rises to the surface, about 10 minutes. Skim off and discard as much fat as possible. Transfer the stock to a saucepan and add the turkey neck, gizzard and heart. (As a special treat, sauté the liver in a little butter, add salt and pepper and snack on it with a cold glass of white wine.) Bring the stock to a boil and reduce the heat to low. Simmer, partly covered, until reduced to 4 cups, about 1 hour. Remove the neck, gizzard and heart from the stock, pick the meat from the neck and coarsely chop the meat along with the gizzard and heart. (You should have about 2 cups of meat.) Return the chopped mixture to the stock.
  • Remove the turkey from the oven when the breast and the leg register an internal temperature of about 160 degrees. Transfer to an ovenproof serving platter and, using small pliers and a fork, pull the sinews (which are visible at the drumstick tips) from the drumsticks through the tines of the fork, so you do not pull out chunks of meat along with the sinews. Discard the sinews. Keep the turkey warm, uncovered, in a 160-degree oven.
  • For the sauce: Add the stock and giblets to the vegetables in the roasting pan and mix well with a wooden spoon, scraping the bottom. Transfer the contents to a saucepan and let rest for 5 minutes. Skim off as much fat from the surface as possible. Place the pan over medium-low heat, add the wine and potato-starch mixture and bring to a boil, stirring occasionally until it thickens. Simmer for 1 minute and season with salt and pepper to taste. Transfer to a warm sauceboat and serve.

Nutrition Facts : @context http//schema.org, Calories 730, UnsaturatedFatContent 5 grams, CarbohydrateContent 26 grams, FatContent 19 grams, FiberContent 1 gram, ProteinContent 105 grams, SaturatedFatContent 6 grams, SodiumContent 1338 milligrams, SugarContent 2 grams, TransFatContent 1 gram

WHAT IS TARRAGON AND HOW IS IT USED?
Jul 19, 2021 · Tarragon is a leafy green herb that is highly aromatic with a subtle licorice flavor. It adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, and fish and chicken dishes, and is commonly used in French cooking. Tarragon …
From thespruceeats.com
See details


HOW TO MAKE YOUR OWN HERBES DE PROVENCE BLEND
Apr 12, 2021 · There are many herbs (and spices) that can collectively be called herbes de Provence, but the basic recipe includes fennel, marjoram, parsley, rosemary, tarragon, and thyme. Other recipes include (or omit) basil, bay leaves, savory, chervil, sage, …
From thespruceeats.com
See details


WHAT'S A GOOD HERBES DE PROVENCE SUBSTITUTE? - SPICEOGRAPHY
The French fines herbes blend can also make an effective substitute for Herbes de Provence. Note that unlike most herb and spice blends, the fines herbes must be carefully chosen and balanced. Among the herbs most often used for fines herbes blends are components of Herbes …
From spiceography.com
See details


HERBES DE PROVENCE - WIKIPEDIA
Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under …
From en.m.wikipedia.org
See details


PAVLOVA RECIPE - STEPHANIE ALEXANDER
Carpaccio of salmon with fines herbes Chestnut and bacon salad Cock-a-leekie Crab cakes Fig and caramelised onion pizza Leek tart Merna’s sausage rolls Potato galettes with baked goat’s cheese Pumpkin Scones Rice and peas Salade niçoise Sardines with …
From stephaniealexander.com.au
See details


HOW TO MAKE HERB BUTTER: 8 COMPUND BUTTER RECIPES ...
Aug 28, 2019 · Fines Herbes Butter: This butter will enhance the flavor of vegetables, fish, or French bread. Mint Butter : The perfect accompaniment to lamb or peas. Tarragon Butter : Rub the butter over lamb, chicken, or fish before you roast it.
From boulderlocavore.com
See details


EASY FRENCH RECIPES: TOP 15 FRENCH FOODS TO TRY - MON ...
Made with fresh herbs, an omelet aux fines herbes is delightfully simple yet filled with great flavor from the herbs that are used to make it. I fill my omelette with creamy goat cheese and sun-dried tomatoes as well for a combination that will make you feel like you’re …
From monpetitfour.com
See details


HOW TO MAKE AN OMELETTE - SIMPLY RECIPES
May 24, 2021 · Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are.Beat the eggs lightly with a fork. Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs.Melt the butter over medium-low …
From simplyrecipes.com
See details


IGA | SUPERMARKET IN QUEBEC: RECIPES, ONLINE GROCERY, FLYER
Discover The Joy of Eating Better at IGA. Shop for groceries online and find inspiration in our recipe ideas, videos, tips, and in our Products to discover section.
From iga.net
See details


WHAT'S A GOOD HERBES DE PROVENCE SUBSTITUTE? - SPICEOGRAPHY
The French fines herbes blend can also make an effective substitute for Herbes de Provence. Note that unlike most herb and spice blends, the fines herbes must be carefully chosen and balanced. Among the herbs most often used for fines herbes blends are components of Herbes …
From spiceography.com
See details


OUR BEST JACQUES PéPIN RECIPES - RECIPES FROM NYT COOKING
About Us. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them …
From cooking.nytimes.com
See details


DILL RECIPES - BBC FOOD
Dill recipes Also known as dill weed, this is a green herb with wiry, thread-like leaves that grow in clusters. It has a strong, distinctive taste that is like a combination of fennel, anise and ...
From bbc.co.uk
See details


TOP 7 STEAK RUB RECIPES - THE SPRUCE EATS
Jun 01, 2020 · The Spruce Eats / Anfisa Strizh. A tomahawk steak, also referred to as a cowboy steak, is a very large (30 to 45 ounces) bone-in ribeye. This cut is for the serious steak lover, and this tomahawk steak rub recipe will make the experience even better.
From thespruceeats.com
See details


BOUQUET GARNI RECIPE - THE SPRUCE EATS
Apr 27, 2021 · Using a bouquet garni instead of simply adding the herbs to your dish helps with flavor, texture, convenience, and presentation. Fresh herbs will get soggy and often discolor when left to cook for a long time, and dry herbs are not the most attractive when …
From thespruceeats.com
See details


MAINS RECIPES | JAMIE OLIVER
Mains recipes (858) A good, balanced & healthy main meal can be a real show-stopper; check out our incredible selection of main course recipes below. ... Omelette aux fines herbes. 1 hour 10 minutes Not too tricky . Bertie’s Minervois lapin. 20 minutes Not too …
From jamieoliver.com
See details


CHILI POWDER - WIKIPEDIA
Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers. Gochugaru is a variety …
From en.m.wikipedia.org
See details


BORAGE - WIKIPEDIA
Borage (/ b ʌr ɪ dʒ / or / b ɒr ɪ dʒ /; Borago officinalis), also known as a starflower, is an annual herb in the flowering plant family Boraginaceae.It is native to the Mediterranean region, and has naturalized in many other locales.. It grows satisfactorily in gardens in …
From en.m.wikipedia.org
See details


WHAT IS TARRAGON AND HOW IS IT USED?
Jul 19, 2021 · Tarragon is a leafy green herb that is highly aromatic with a subtle licorice flavor. It adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, and fish and chicken dishes, and is commonly used in French cooking. Tarragon …
From thespruceeats.com
See details


HOW TO MAKE YOUR OWN HERBES DE PROVENCE BLEND
Apr 12, 2021 · There are many herbs (and spices) that can collectively be called herbes de Provence, but the basic recipe includes fennel, marjoram, parsley, rosemary, tarragon, and thyme. Other recipes …
From thespruceeats.com
See details


WHAT'S A GOOD HERBES DE PROVENCE SUBSTITUTE? - SPICEO…
The French fines herbes blend can also make an effective substitute for Herbes de Provence. Note that unlike most herb and spice blends, the fines herbes must be carefully chosen and balanced. Among the herbs most often used for fines herbes blends are components of Herbes …
From spiceography.com
See details


HERBES DE PROVENCE - WIKIPEDIA
Herbes de Provence (French: [ɛʁb də pʁɔvɑ̃s]; Provençal: èrbas de Provença) is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply …
From en.m.wikipedia.org
See details


PAVLOVA RECIPE - STEPHANIE ALEXANDER
Carpaccio of salmon with fines herbes Chestnut and bacon salad Cock-a-leekie Crab cakes Fig and caramelised onion pizza Leek tart Merna’s sausage rolls Potato galettes with baked goat’s …
From stephaniealexander.com.au
See details


HOW TO MAKE HERB BUTTER: 8 COMPUND BUTTER RECIPES ...
Aug 28, 2019 · Fines Herbes Butter: This butter will enhance the flavor of vegetables, fish, or French bread. Mint Butter : The perfect accompaniment to lamb or peas. Tarragon Butter : Rub …
From boulderlocavore.com
See details


EASY FRENCH RECIPES: TOP 15 FRENCH FOODS TO TRY - MON ...
Made with fresh herbs, an omelet aux fines herbes is delightfully simple yet filled with great flavor from the herbs that are used to make it. I fill my omelette with creamy goat cheese and sun-dried …
From monpetitfour.com
See details


JACQUES PéPIN'S STEAMED AND ROASTED TURKEY - NYT COOKING
Preparation. For the turkey: Cut off the ends of the drumsticks if your butcher hasn't already. Make a cut about 1-inch deep and 1 1/2 inches long at the joint connecting the drumstick and thigh of …
From cooking.nytimes.com
See details


HOW TO MAKE AN OMELETTE - SIMPLY RECIPES
May 24, 2021 · Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are.Beat the eggs lightly with a fork. Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a …
From simplyrecipes.com
See details


IGA | SUPERMARKET IN QUEBEC: RECIPES, ONLINE GROCERY, FLYER
Discover The Joy of Eating Better at IGA. Shop for groceries online and find inspiration in our recipe ideas, videos, tips, and in our Products to …
From iga.net
See details


RECETTES | POULET.CA
Dans ce souper de semaine santé, les tranches de citron et les fines herbes fraîches s’unissent pour créer des hauts de cuisse de poulet juteux débordant de sav. Bol de quinoa et de poulet …
From poulet.ca
See details


CHILI POWDER - WIKIPEDIA
Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, …
From en.m.wikipedia.org
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »