Summer is a glorious time in England, if and when we have a summer. Last year, summer was a no-show, and I couldn’t get anything to grow. I love summers because my little garden is most productive and I enjoy the freshness of the herbs and vegetables around me. I’m sorry -- it does make a difference when you are able to gather a bunch of fresh herbs and salad leaves. I am also grateful that I live in a country-side abundant with ‘wild food’ – spring’s offering of wild garlic this year produced an amazing aromatic soup.
Tonight’s dinner was no exception. I love chervil, and it is an under-appreciated herb. I grow chervil whenever I can but it can be temperamental and when given enough early attention, will grow profusely and easily. Omelette fines herbes is a remarkable dish, though spectacular it is not. It does not cry out for over-the-top ingredients, just fresh ones. There is no fancy garnish, it is simple and honest, and best eaten immediately. I do not demand this as necessary, and purchased herbs will do. However, If you have a herb garden, all you need are French tarragon, flat leaf parsley, chives and of course, the delightful chervil. Chop them very fine and put half of the chopped herbs into the beaten eggs, stir, and add salt (preferably coarse) and pepper. The rest, place onto the omelette when nearly cooked, and fold over. The omelette should remain runny and soft in the centre.
I had my omelette tonight with a fresh leaf salad from the garden. A simple dressing of olive oil, and salt and pepper is enough. I dislike the use of balsamic vinegar as a dressing since it has become such a sad excuse for ‘sophisticated food’. Balsamic is over-used, and over-abused – deployed when we are too lazy to consider other types of vinegrettes that we can certainly concoct ourselves, and with more imagination and verve.
Tip. Never despair when your leaf salads grow to seed. The Mizuna plant is a wonderful leaf but when a little hardened by bolting, simply deep-fry the leaves (individually) as a tempura – and dip in a tempura sauce garnished with thin slices of ginger. It’s lovely.
Persimmon Wong (with thanks to Bianca for letting me blog along)
Tonight’s dinner was no exception. I love chervil, and it is an under-appreciated herb. I grow chervil whenever I can but it can be temperamental and when given enough early attention, will grow profusely and easily. Omelette fines herbes is a remarkable dish, though spectacular it is not. It does not cry out for over-the-top ingredients, just fresh ones. There is no fancy garnish, it is simple and honest, and best eaten immediately. I do not demand this as necessary, and purchased herbs will do. However, If you have a herb garden, all you need are French tarragon, flat leaf parsley, chives and of course, the delightful chervil. Chop them very fine and put half of the chopped herbs into the beaten eggs, stir, and add salt (preferably coarse) and pepper. The rest, place onto the omelette when nearly cooked, and fold over. The omelette should remain runny and soft in the centre.
I had my omelette tonight with a fresh leaf salad from the garden. A simple dressing of olive oil, and salt and pepper is enough. I dislike the use of balsamic vinegar as a dressing since it has become such a sad excuse for ‘sophisticated food’. Balsamic is over-used, and over-abused – deployed when we are too lazy to consider other types of vinegrettes that we can certainly concoct ourselves, and with more imagination and verve.
Tip. Never despair when your leaf salads grow to seed. The Mizuna plant is a wonderful leaf but when a little hardened by bolting, simply deep-fry the leaves (individually) as a tempura – and dip in a tempura sauce garnished with thin slices of ginger. It’s lovely.
Persimmon Wong (with thanks to Bianca for letting me blog along)
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