February Recipes: herbs

herbs2 

Three Herb Butter

  • 1/2 lb. (1 cup) unsalted butter, at room temperature
  • 1/2 cup finely chopped shallots (about 3 oz.)
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh flat-leaf parsley (from about 1 oz. parsley sprigs)
  • 1/4 cup chopped fresh thyme leaves (from about 3/4 oz. thyme sprigs)
  • 1/4 cup chopped fresh sage leaves (from about 1/2 oz. sage sprigs)
In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.

On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.

[source & credit to: www.finecooking.com] 

 

Herb Dumplings

  • cup self-raising flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 egg
  • 2 tablespoons of finely chopped herbs or 2 tablespoons dried herbs
  • 1/2 cup milk
Sift flour and salt into mixing bowl,.
Rub butter in lightly with fingertips
Beat egg and mix with herbs and milk, add egg mixture to flour and mix to soft dough, scoop dough into bubbling stew,
Cover and cook 15 minutes.
Serve with stew.

[source & credit to: www.food.com] 

 

Herb Crusted Salmon with Spinach Salad

  • 3 slices white sandwich bread 
  • 1 cup fresh parsley & any other herbs desired
  • 2 tablespoons olive oil 
  • Coarse salt and ground pepper 
  • 4 skinless salmon fillets, (6 ounces each) 
  • 2 tablespoons Dijon mustard 
  • 3 tablespoons fresh lemon juice 
  • 5 ounces baby spinach 
  • 1/2 medium red onion, thinly sliced  

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

[source & credit to: www.marthastewart.com] 

 


 
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