Herbs

Basil

Basil

Garlic
Pine Nuts
Kombu
Crab
Avocado
Oysters
Turbot
Apricot
Anchovies
Kumquat
Mozzarella
Balsamic
Beets
Lamb
Gorgonzola
Soft Cheese (Brie & Camembert)
Salt
Mint
Almonds
Olive Oil
Parmesan
Lemongrass
Pistachios
Salmon
Scallops
Bay Leaves
Pork
Lychee
Arugula
Asparagus
Black Tea
Rosemary
Oregano
Quince
Mushrooms
Nutmeg
Risotto
Prosciutto
Chestnut
Olives
Eggplant
Hazelnut
Strawberry
Bergamont
Raspberry

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Arugula

Arugula

Vinaigrette
Salt
Salmon
Garlic
Lemon
Olive Oil
Blood Orange
Parsley
Elk
Pasta
Radicchio
Risotto
Apple
Mango
Bacon
Butternut Squash
Delicata Squash
Artichokes
Anchovies
Basil
Parmesan
Radish
Shallot
Tomato
Carrot
Eggplant
Mint
Peaches
Apricots
Avocado
Pistachios
Pancetta
White Beans
Almonds
Dried Blueberries
Prosciutto
Scallops

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Back to Pairings

Fines Herbes

This blend of herbs is used in a lot of Mediterranean cuisines, and it is one that I use most often when my dish needs “A Little Something”.  This combination of herbs forms a mainstay of Mediterranean cuisine. The ingredients of fines herbes are fresh parsley,chivestarragon and chervil.  Use this blend if you are cooking over very low heat or at the very end of cooking a dish, it is not meant to be used at the begging of cooking as they are delicate herbs.

Fines Herbes

1C        Parsley

1/3C     Tarragon

1/3C     Chives

1/3C     Chervil

Chop each herb separately then mix well.