Guest guest Posted February 16, 2002 Report Share Posted February 16, 2002 * Exported from MasterCook * Fines Herbes Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler Serving Size : 1 Preparation Time :0:00 Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons dried -- crumbled basil 3 tablespoons dried -- crumbled marjoram 3 tablespoons dried -- crumbled rosemary 3 tablespoons dried -- crumbled sage 3 tablespoons dried -- crumbled savory (winter or summer) 3 tablespoons dried -- crumbled thyme 1 tablespoon dried -- crumbled bay leaves 1 tablespoon dried -- crumbled lavender flowers Put all the herbs in a pint jar with a tight-fitting lid. Shake it vigorously until all the herbs are well mixed. Keep the jar tightly covered and store it away from light, air, and heat. For about 1 1/2 cups Another important herb combination with a French name, fines herbes is a classic potpourri of dried aromatic herbs that is a critical element in many cuisines. Use it to flavor a pot of okra and tomatoes, especially when the tomatoes are the canned variety, and your favorite vinaigrette; or fill a tea ball with it and put it in a stockpot or stewpot, or slip it into almost any stewed vegetable-from slow-cooked green beans to sweet potatoes. I prefer to make this recipe in small batches, so that it stays fresh, but you can make it in larger quantities and either give away or freeze what you won't use right away. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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