Cooking with Herbs II

For detailed information on cooking with herbs, see All About Herbs

Index of Recipes

Main Dishes

Bay-Scented Skewered Fish
Broiled Tarragon Chicken
Chicken with Prosciutto and Sage
Cornish Game Hens with Garlic and Thyme
French Chicken with Tarragon
Frog's Legs Persillé
Greek Chicken and Parsley in Egg-Lemon Sauce
Herb-Stuffed Pork Chops
Herbed Halibut Veronique
Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding
Herbed Roast Chicken
Lemon-Rosemary Game Hens
Mexican Chicken in Green Sauce
Poached Chicken in Herb Sauce
Roast Rack of Lamb with Mint Sauce
Rosemary Steak
Rosemary-Skewered Scallops
Scallops Basil St. Jacques
Spanish Shrimp in Green Sauce
Spinach and Herb Cannelloni
Tarragon Chicken Breasts
Tarragon Lime Chicken

Desserts

Baked Pears with Bay Leaves
Herbed Plum Tart
Roasted Figs with Thyme and Honey
Stewed Peaches with Thyme
Tomato-Basil Sorbet

Breads

Fresh Herb Bread
Herbed Cheese Toast
Herbed Focaccia
Tomato Herb Bread

Sauces and Condiments

Chilean Aliño
Chimichurri
Cuban Adobo
Cuban Mojo
Gremolata
Herbed Butters
Pesto Genovese
Pesto Rosso
Reduced-Fat Pistou
Sorrel Sauce
Spanish Green Sauce
Watercress Sauce

< More herb recipes

Main Dishes

Here is a technique for grilling fish which you will probably want to try with shrimp and chicken, too. The bay leaves lend their unique aroma to the meat as it cooks, and it can be done over coals or under the broiler so you won't want to throw this recipe out at the end of the summer.

Bay-Scented Skewered Fish

1 small onion, coarsely chopped
4 Tbs (60 ml) lemon juice
4 tsp (20 ml) olive oil
1/4 tsp (1 ml) cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1 1/2 lbs (700 g) firm fish steaks such as halibut or swordfish, cut 1 inch (2.5 cm) thick
20 to 25 large bay (laurel) leaves
2 cups boiling water.

Skin and remove any bones from the fish and cut into 1 inch (2.5 cm) cubes. Combine with the onion, half the lemon juice, half the olive oil, the cayenne, and the salt and pepper in a bowl. Toss to combine ingredients and refrigerate for 4 hours. Meanwhile, pour the boiling water over the bay leaves in a heat proof bowl and let them soak for 2 to 4 hours. Drain the bay leaves and remove the fish from the marinade, discarding the marinade and the onion. Thread the fish and bay leaves alternately on metal skewers, pressing them together firmly. Combine the remaining lemon juice and olive oil and brush it on the fish. Cook over hot coals or under the broiler for 8 to 10 minutes (depending on the heat), turning occasionally, until the fish is opaque and firm to the touch. Serves 4.

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The only thing better than the taste of this dish it its ease of preparation.

Broiled Tarragon Chicken

2-3 lbs (900-1350 g) chicken pieces
4 shallots, finely chopped
1 cup (250 ml) dry white wine or chicken stock
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) dried tarragon
Salt and freshly ground pepper to taste

Combine all ingredients in a bowl and marinate refrigerated for 1 to 2 hours. Place the chicken pieces on a baking sheet and place about 8 inches (20 cm) under a preheated broiler. Cook until browned on both sides, about 15 to 20 minutes per side, basting occasionally with the marinade. Serves 4 to 6.

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Boneless, skinless chicken breasts are the ideal meat for a quick and easy main dish because they will cook in under 10 minutes using the following method.

Chicken with Prosciutto and Sage

4 boneless, skinless chicken breast halves
8 leaves of fresh sage
8 paper-thin slices of prosciutto
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) vermouth, dry white wine, or chicken broth
1/4 cup (60 ml) light cream or half and half
Salt and freshly ground pepper to taste

Hold the chicken breast halves firmly on a cutting board with the palm of your hand. Using a sharp knife, carefully cut the chicken breasts in half lengthwise, sliding the knife blade between your hand and the cutting board. Place a sage leaf on each piece of chicken, and wrap with a slice of prosciutto, securing with a toothpick if necessary. Heat the oil in a skillet over moderate heat and sauté each piece of chicken for 2 to 3 minutes on each side. Add the vermouth and cook covered for 3 minutes. Remove the chicken from the skillet and add the cream, salt, and pepper. Bring the sauce to a boil and pour over the chicken. Serves 4.

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This elegant preparation may be done with chicken, but I like the appearance of a small, half bird on the plate. You can use rosemary instead of thyme for a decidedly different yet equally delicious flavor.

Cornish Game Hens with Garlic and Thyme

2-3 Cornish game hens, halved
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
1 cup (250 ml) dry white wine or chicken stock
12-18 whole cloves garlic, peeled
4-6 sprigs fresh thyme

Season the game hens generously with salt and pepper. Heat the oil in a large heavy skillet and brown the skin side of the game hens. Place the wine, garlic, and thyme in a baking dish big enough to hold the game hens snugly in a single layer and place them on top of the mixture as they are browned. Bake uncovered in a preheated 375º F (190º C) oven until the juices run clear when a thigh is pierced with the tip of a knife, 30 to 40 minutes. Transfer the game hens to a serving platter and discard the thyme. Mash the garlic in the pan juices with the back of a spoon, adding a little more wine if needed, and spoon over the game hens. Serves 4 to 6.

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The au blanc part of this recipe's title refers to the fact that the chicken is not browned, leaving it and the sauce a lovely pale white in color. Please don't try to use dried tarragon in this recipe; it really deserves the incomparable flavor and aroma of the fresh herb.

French Chicken with Tarragon (Poulet au Blanc a l'Estragon)

1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
3 sprigs fresh tarragon
1/4 cup (60 ml) dry white wine (optional)
4-6 skinless, boneless chicken breast halves
1 1/2 cups (375 ml) long-grain rice
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
Paprika to taste

For the sauce:
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
Cayenne pepper to taste
2 cups (500 ml) chicken cooking liquid, strained
1/4 cup (60 ml) heavy cream
3 Tbs (45 ml) chopped fresh tarragon leaves

Place the onion, carrot, celery, tarragon sprigs, and optional white wine in a large pot. Place the chicken breasts on top of the vegetables and add enough water to cover. Bring to a boil over high heat, reduce the heat and simmer covered until the chicken is done, about 20 minutes. Meanwhile, boil the rice in an ample amount of salted water until tender, about 20 minutes. Drain and stir in the butter, salt, pepper, and paprika. Arrange the rice on a serving platter and place the drained chicken breasts on top. Strain the cooking liquid to make the sauce.

To make the sauce, heat the butter in a saucepan over moderate heat and stir in the flour and cayenne. Cook for 3 minutes, stirring frequently. Add the cooking liquid and bring to a boil, stirring frequently. Stir in the cream and tarragon and adjust the seasoning with salt and pepper. Simmer for 3 minutes. Spoon over the chicken and serve immediately. Serves 4 to 6.

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My mother requested frog's legs for her Mother's Day dinner one year because she loves frog's legs and she happened to have some in the freezer. When I asked her how she wanted them cooked, she just shrugged her shoulders and told me that was for me to worry about. This classic French dish is what I prepared.

Frog's Legs Persillé

12-24 pairs of frog's legs (allow 3 to 4 per person, depending on size)
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 head garlic, peeled (about 15 cloves)
1 cup (250 ml) packed parsley
1/2 cup (125 ml) dry white wine
Lemon wedges for garnish

Season the frog's legs with salt and pepper. Heat the butter in a large skillet over high heat and brown the frog's legs on both sides, working in batches of 4 to 5 pairs of legs at a time. Meanwhile, finely chop the garlic and parsley together. Return all the frog's legs to the skillet and sprinkle with the garlic and parsley mixture. Add the wine and simmer covered over low heat for 20 minutes, or bake covered in a preheated 350º F (180º C) oven for 20 minutes. Garnish with lemon wedges. Serves 4 to 6.

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A review of the Greek recipes I have published over the past seven years would reveal that I am inordinately fond of egg-lemon sauce. It is paired with chicken and parsley in this unusual dish in which the parsley is treated like a vegetable rather than as a garnish.

Greek Chicken and Parsley in Egg-Lemon Sauce (Kotopoulo me Maidano Avgolemono)

1/2 cup (125 ml) olive oil
2-3 lbs (900-1350 g) chicken pieces
1 cup (250 ml) dry white wine
Salt and freshly ground pepper to taste
1 cup (250 ml) chicken stock or water
3 lbs (1350 g) fresh flat-leaf parsley plus additional for garnish
10-12 scallions (spring onions), green and white parts, chopped
Avgolemono sauce (see below)

Heat half the oil in a skillet over moderate heat and brown the chicken pieces on all sides. Add the wine and cook for 5 minutes. Add the salt, pepper, and chicken stock and simmer covered over low heat for 30 minutes. Cut off and discard most of the stems of the parsley. Heat the remaining oil in a separate skillet over moderate heat and sauté the parsley and scallions until wilted, about 3 minutes. Add to the chicken mixture and cook 10 to 15 minutes more. Place the chicken pieces on a serving platter or individual plates and arrange the parsley mixture around the chicken. Spoon the avgolemono sauce over the chicken and garnish with chopped fresh parsley. Serves 4 to 6.

Avgolemono Sauce

2 eggs
Juice of 2 lemons
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
1 1/2 cups (375 ml) chicken stock or water
Salt and freshly ground pepper to taste

Whisk together the eggs, lemon juice, and cornstarch mixture. Combine with the remaining ingredients in a saucepan and bring to a simmer over low heat, stirring frequently, until the sauce is hot and slightly thickened. Do not boil. Makes about 2 cups (500 ml).

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Stuffed pork chops are certainly not unique to American cooking, but there was a day when it seemed that every restaurant and diner in the USA featured them on the menu. This recipe relies on fresh herbs for a slightly more sophisticated rendition than you will find in the typical roadside diner.

Herb-Stuffed Pork Chops

6 Tbs (90 ml) butter
1/2 lb (250 g) mushrooms, thinly sliced
1 small yellow onion, finely chopped
1/4 cup (60 ml) finely chopped celery
1 cup (250 ml) dry bread crumbs
1/2 cup (125 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh chives
1 Tbs (15 ml) chopped fresh tarragon
1/4 cup (60 ml) chopped prunes, apricots, figs, or other dried fruit
Salt and freshly ground pepper to taste
4 to 6 double-rib pork chops, with a pocket cut in the middle
1 cup dry white wine, chicken stock, or water

Melt 4 tablespoons (60 ml) of the butter in a large heavy skillet over moderate heat. Add the mushrooms, onion, and celery and cook until the onion is translucent. Add the bread crumbs, the herbs, dried fruit, salt, and pepper, and stir to combine. Set the stuffing aside. Season the pork chops inside and out with salt and pepper. Stuff the mushroom mixture loosely into the pockets and fasten with a toothpick or two. Heat the remaining butter in a large heavy skillet over high heat and brown the chops on both sides. Reduce the heat to low, add the liquid to the skillet, and simmer covered until the chops are tender, about 1 hour. Serves 4 to 6.

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Veronique is a fancy French term for dishes that contain grapes. Call it what you will, this dish is quick, easy, and delicious.

Herbed Halibut Veronique

1 cup (250 ml) heavy cream
1 cup (250 ml) dry white wine
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried
4-6 halibut fillets, or other firm, white fish, about 1 inch (2.5 cm) thick
Salt and freshly ground pepper to taste
2 tsp (10 ml) Dijon mustard
1 cup (250 ml) seedless green or red grapes

Combine the cream, wine, and tarragon in a skillet large enough to hold the fish in a single layer and bring to a simmer over moderate heat. Season the fish with salt and pepper and add to the skillet. Simmer covered until the fish is cooked through and firm to the touch, about 8 minutes. Transfer the fish to a warm platter and stir the mustard into the sauce. Bring to a boil over high heat and cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Add the grapes and heat through. Spoon the sauce over the fish and serve immediately. Serves 4 to 6.

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This classic British dish is one of the world's great inventions, and one of my all-time top five favorites.

Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding

1 3-rib standing rib roast (about 7 lbs, 3.2 Kg)
1/4 cup (60 ml) Dijon-style mustard
3 cloves garlic, finely chopped
3/4 cup (180 ml) chopped fresh parsley
2 Tbs (30 ml) olive oil
2 tsp (10 ml) dried thyme
2 tsp (10 ml) dried rosemary
Salt and freshly ground pepper to taste

For best results, age the beef for 4 to 7 days. Unwrap the roast, dry it thoroughly with paper towels, and place it on a wire rack set over a pan lined with paper towels. Refrigerate uncovered for 4 to 7 days. Before cooking, trim off any parts that are completely dehydrated.

Whether you age the beef or not, allow the roast to sit at room temperature for 3 to 4 hours before cooking. Tie segments of cooking twine around the roast, between and parallel to the ribs, to prevent the outer layer of meat from separating from the rest of the roast during cooking. Place the roast rib-side down on a wire rack in a large roasting pan. Spread the top and sides with the mustard. Combine the remaining ingredients and spread over the mustard. Place in a preheated 200º F (95º C) oven until the internal temperature reaches 130º F (55º C) for medium-rare, about 31/2 hours, or 30 minutes per pound. Remove from the oven and let stand 30 to 60 minutes before serving. Reserve the drippings for the Yorkshire pudding.

To carve, stand the roast up so the bones are pointing upward. Remove the twine and slide a long carving knife along the ribs to separate the meat from the bones. Place cut-side down and cut across the grain into thick slices. Serves 6 to 8.

Horseradish Sauce

1 cup (250 ml) sour cream
3 Tbs (45 ml) prepared horseradish, or to taste
1 Tbs (15 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine all ingredients and refrigerate at least 1 hour before serving. Makes about 11/4 cups (310 ml).

Yorkshire Pudding

2 eggs
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
2 Tbs (30 ml) beef drippings

Combine the egg, flour, milk, and salt in an electric blender. Process at high speed for 2 to 3 seconds. Turn off the machine and scrape down the sides of the jar. Blend for 40 seconds. To make by hand, beat the eggs and salt until frothy. Beat in the flour gradually, followed by the milk. Refrigerate for at least 1 hour. Heat the beef drippings in a large roasting pan (you can use the one the roast was cooked in after removing the rest of the drippings) over moderate heat until the drippings are hot and begin to bubble. Beat the batter briefly and pour into the hot roasting pan. Place in a preheated 375º F (190º C) oven and bake for about 30 minutes, until the batter is crisp and brown and has risen up the sides of the pan. Cut the pudding into squares and serve immediately. Serves 6 to 8.

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This method of roasting requires a little more attention than others due to the frequent basting, but the result is a crisp skin that makes it well worth the extra effort.

Herbed Roast Chicken

1 roasting chicken (3.5 to 4 lbs, 1.5 to 1.8 Kg)
Salt and freshly ground pepper to taste
4-6 cloves garlic, peeled and gently crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, cut into wedges
3 Tbs (45 ml) olive oil

Season the inside of the chicken with salt and pepper. Place the garlic, herbs, and lemon wedges in the cavity. Truss the chicken and place in a lightly greased roasting pan. Drizzle with the olive oil and rub it into the skin of the chicken. Place the pan in the center of a preheated 425º F (220º C) oven. Baste with the accumulated pan juices every 10 to 15 minutes until the chicken is done, about 80 to 90 minutes. The chicken is done when the juices run clear when the thickest part of the thigh is pricked with a knife. Remove the chicken from the oven and allow to rest 10 minutes before carving. Serves 4 to 6.

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This recipe also works for fish with some adjustment to the cooking time, and I really think that this will become one of your "stand-by" recipes once you have tried it.

Lemon-Rosemary Game Hens

2 small Cornish game hens or 2 large chicken breast halves
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) fresh lemon juice
1 tsp (5 ml) dried rosemary, crushed or 1 Tbs (15 ml) fresh rosemary, finely chopped
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste

Cut the game hens in half, rinse, and pat dry. Combine with the remaining ingredients in a non-reactive bowl and toss to coat the hens evenly. Allow to marinate refrigerated for 1 to 2 hours. Roast in a preheated 350º F (180º C) oven for 30 to 40 minutes, until lightly browned. Serves 2.

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This green version is just one example of the many moles of Mexican cuisine. A mole (from the Nahuatl word molli for sauce) doesn't necessarily include chocolate as some food pundits would have us believe, but some sort of chili pepper is always among the ingredients.

Mexican Chicken in Green Sauce (Pollo en Mole Verde)

2-3 lbs (900-1350 g) chicken pieces
2 cups (500 ml) chicken stock
8 poblano chilies
1 cup pumpkin seeds* or pine nuts (pignoli)
1/2 cup (125 ml) walnuts
1/2 cup (125 ml) almonds
1 large onion, chopped
2-4 cloves garlic, chopped
2 cups (500 ml) coarsely chopped tomatillos (Mexican green tomatoes)
1 bunch cilantro (coriander leaves)
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil

* Also called pepitas, pumpkin seeds are available in many supermarkets and Hispanic specialty shops.

Combine the chicken pieces and stock in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 45 minutes. Drain the chicken and keep it warm, reserving the stock. Using a fork, hold the poblano chiles over a gas flame or electric burner until the skin is blistered and blackened in places. Place in a paper bag and allow to rest for 20 minutes. Peel the peppers, slit them lengthwise, and remove the seeds and veins. Working in small batches, pulverize the pumpkin seeds in an electric blender or food processor. Combine the poblano chiles, ground pumpkin seeds, walnuts, almonds, onion, garlic, tomatillos, coriander, salt, and pepper in a bowl and mix to combine. Working in batches, puree the mixture in an electric blender or food processor, adding enough of the reserved chicken stock to make a thick paste. Heat the oil in a large skillet over high heat and add the sauce. Cook, stirring constantly, for 3 to 4 minutes. Thin to the consistency of heavy cream with the chicken stock if necessary. Reduce the heat to very low, transfer the chicken to the skillet, and simmer covered until the chicken is very tender, 15 to 20 minutes. Serves 4 to 6.

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Serve boiled new potatoes and a green salad with this simple dish and you have a complete meal in jiffy.

Poached Chicken in Herb Sauce

4-6 skinless, boneless chicken breast halves
2-3 scallions (spring onions), green and white parts, chopped
12 whole black peppercorns
1-inch (3 cm) piece of fresh ginger, chopped
1/2 cup (125 ml) dry white wine (optional)
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) heavy cream
1-2 Tbs (15-30 ml) chopped fresh dill, chervil, chives, tarragon, or mixture of these, plus additional for garnish
Salt and freshly ground pepper to taste

Place the chicken, scallions, peppercorns, ginger, and optional wine in a pot and add enough salted water to cover the chicken. Bring to a simmer over high heat. Reduce the heat and simmer covered until the chicken is cooked through, about 10 minutes. Remove from the heat and transfer the chicken to a plate. Measure 1 1/2 cups (375 ml) of the cooking liquid and return the chicken to the pot to keep warm. Heat the butter in a saucepan over moderate heat and cook the flour for 2 minutes. Stir in the reserved cooking liquid and the cream and bring to a boil, stirring constantly. Stir in the chopped herbs and salt and pepper. Transfer the chicken to a serving platter and pour the sauce over it. Garnish with more chopped herbs if desired. Serves 4 to 6.

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Roast rack of lamb is one of my absolutely favorite dishes, but the price puts it in the extravagant category so I reserve it for very special occasions.

Roast Rack of Lamb with Mint Sauce

2-3 racks of lamb, 8 to 9 ribs each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil

Trim off as much fat and silver skin as possible from the lamb. If desired, "french" the bones by cutting and scraping the fat and tissue from the bones with a small paring knife. Season with salt and pepper. Meanwhile, place a roasting pan in a preheated 425º F (220º C) oven. Heat the oil in a skillet over moderate heat and brown the racks of lamb, meat side down, until they have formed a brown crust, standing the racks upright and leaning them against each other to brown the bottoms as well. Transfer the racks to the preheated roasting pan, bone side down, and roast until the internal temperature is 135º F (58C) for medium rare, about 12 to 15 minutes. Remove from the oven and let rest for 10 minutes. Cut each rack into individual serving portions, or into individual ribs chops if desired. Serve with mint sauce (see below). Serves 4 to 6.

Mint Sauce

1 cup (250 ml) white wine vinegar
6 Tbs (90 ml) sugar
1/2 cup (125 ml) loosely packed mint leaves

Bring the vinegar and sugar to a boil in a small saucepan over moderate heat. Simmer uncovered until reduced to about 1/2 cup (125 ml). Remove from the heat and allow to cool for 10 minutes. Chop the mint and stir into the vinegar mixture. Let stand for at least 1 hour or overnight. Serve at room temperature. Makes about 3/4 cup (180 ml).

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I have been cooking steaks according to James Beard's method for over 25 years, and everyone I have served them to remarks how wonderful they are. Mr. Beard recommends brushing off the charred herbs before serving, but I leave them on, adding a texture note in addition to the flavor. I haven't given quantities because it's really more of a technique than a recipe.

Rosemary Steak

Press a coating of fresh or dried rosemary leaves into both sides of your favorite cut of beef steak. Season with salt and freshly ground pepper. Heat a little olive oil in a large heavy skillet over high heat and sauté the steak until done to the degree you prefer. Alternately, the steak may be grilled over hot coals.

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If you have a rosemary bush in the garden, pick the sturdiest stems and thread on as many scallops as they will hold. Smaller, store-bough sprigs of rosemary won't hold quite as many, but they'll still do a fine job.

Rosemary-Skewered Scallops

1 1/2-2 lbs (675-900 g) large sea scallops
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese
4-6 branches of fresh rosemary, each about 6 inches (15 cm) long

Toss the scallops with the olive oil, season them with salt and pepper, and sprinkle them with the Parmesan cheese. Strip the leaves off the rosemary branches, leaving only about 1 inch (2.5 cm) of leaves at the top. Skewer the scallops onto the branches. It may help to form a sharp point on the tips of the branches by cutting them at an angle. Grill directly over hot coals for a total of 5 to 6 minutes, turning them halfway through the grilling time. Serves 4 to 6.

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This dish was created by the renowned international food detective Basil St. Jacques while entertaining guests on Retsina, his private Aegean island.

Scallops Basil St. Jacques

2 lbs (450 g) sea scallops
2 cups (500 ml) dry white wine
3 Tbs (45 ml) butter
4 shallots, peeled and finely chopped
1 cup (250 ml) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1/4 cup (60 ml) heavy cream
Salt and white pepper to taste
1/2 cup (125 ml) thinly sliced fresh basil leaves

Poach the scallops in the wine over moderate heat for 3 minutes. Drain and reserve the liquid. Melt the butter in a saucepan over moderate heat and sauté the shallots and mushrooms until tender, about 5 minutes. Add the flour and stir to blend well. Add the reserved poaching liquid, cream, salt, and white pepper. Heat but do not boil, stirring frequently, until thickened. Add the scallops and stir gently. Heat just until the scallops are heated through, about 2 minutes. Serve garnished with chopped fresh basil. Serves 4 to 6.

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The subtle flavor of olive oil stands out when combined with other equally subtle ingredients, and nothing tastes better with olive oil than not-so-subtle garlic. This dish represents a happy marriage of mild and bold flavors.

Spanish Shrimp in Green Sauce (Camarones en Salsa Verde)

1/4 cup (60 ml) extra-virgin olive oil
3-4 cloves garlic, peeled and cut in half
1-1 1/2 lbs (450-675 g) large shrimp, peeled and deveined
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) chopped parsley
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine or vermouth
1/2 cup (125 ml) water

Heat the olive oil in a large skillet over moderate heat and sauté the garlic until lightly browned. Remove the garlic from the oil and chop finely. Add the shrimp to the skillet and cook covered for 5 minutes. Remove the shrimp from the skillet and stir the flour into the oil. Add the chopped garlic, parsley, salt, and pepper, stirring to combine. Stir in the wine and water and simmer uncovered for 5 minutes, stirring frequently. Return the shrimp to the skillet and heat through. Serves 4 to 6.

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This recipe is an updated version of an Italian classic, reduced in fat but not in flavor.

Spinach and Herb Cannelloni

2 cups (500 ml) tomato sauce, fresh or canned
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1 tsp (5 ml) minced garlic
12 oz (350 g) fresh spinach (or frozen, thawed and drained)
12 oz (350 g) low-fat ricotta cheese or low-fat cottage cheese
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) chopped scallions
1 tsp (5 ml) chopped garlic
Salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked

Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes. Remove from heat and set aside. Chop the spinach and combine with the remaining ingredients except the pasta shells. Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom. Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan. Top with the remaining tomato sauce. Bake at 350º F (180º C) for 20 to 30 minutes, until heated through. Serves 4 to 6.

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The secret to making this dish both fast and fabulous is not to over-cook the chicken. Sauté the breasts until barely done since they will continue to cook after you remove them from the skillet.

Tarragon Chicken Breasts

2 Tbs (30 ml) butter
4-6 skinless, boneless chicken breast halves
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) dry white wine
1 tsp (5 ml) Dijon mustard
1/2 tsp (2 ml) dried tarragon
1/2 cup (125 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

Heat the butter in a large skillet over moderate heat and sauté the chicken breasts just until they are firm to the touch, about 4 to 5 minutes per side. Remove to a serving platter and keep warm in a 200º F (90º C) oven. Add the flour to the pan and stir to combine with the liquid remaining in the pan. Stir in the wine, mustard, and tarragon and bring to a boil, stirring constantly. Add the cream, salt, and pepper and cook until the sauce thickens, 1 to 2 minutes. Pour the sauce over the chicken and serve immediately. Serves 4 to 6.

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The secret to this dish, as with any recipe using chicken breasts, is to not overcook the meat. Cook it just until the meat is firm to the touch, and test by making a small cut in the thickest part of the meat to make sure there is no hint of pink.

Tarragon Lime Chicken

1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (60 ml) fresh lime juice
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried
1 Tbs (15 ml) chopped fresh thyme or 1 tsp (5 ml) dried
Salt and freshly ground pepper to taste
4-6 skinless boneless chicken breast halves

Whisk together the oil, lime juice, herbs, salt, and pepper and combine with the chicken breasts in a bowl or plastic bag. Marinate at room temperature for 20 to 30 minutes. Transfer the chicken to a broiler pan or baking sheet and discard the marinade. Broil under a preheated broiler just until cooked through, about 3 minutes per side. Serves 4 to 6.

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Desserts

Fresh or dried herbs may be used to add a delicate floral note to many fruit dishes. Here bay leaves lend their unique aroma to fresh pears.

Baked Pears with Bay Leaves

4-6 firm pears, peeled, halved, and cored
12-15 bay (laurel) leaves, crushed
12 black peppercorns, crushed
1/4 cup (60 ml) water
2 Tbs (30 ml) sugar

Place half the bay leaves and peppercorns in a baking dish big enough to hold the pears snugly. Add the water and sugar. Place the pears in the baking dish cut side down and sprinkle with the remaining bay leaves and peppercorns. Cover tightly and bake in a slow 200º F (90º C) oven for 3 hours. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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We have already discussed the popularity of mint with fruits, and thyme is another herb that pairs nicely with fruits of all kinds. Try adding a pinch to any fruit salad, compote, or fruit preserves.

Herbed Plum Tart

1 prepared 9-inch (23 cm) pastry shell or your favorite pastry recipe
1 1/2 lbs (675 g) ripe red plums, quartered and pitted
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) ground cinnamon
1/4 cup (60 ml) plum or red currant jelly
1/2 tsp finely chopped fresh thyme leaves

Press the pastry dough into a 9-inch (23 cm) tart pan with a removable bottom. Bake in a preheated 350º F (180º C) oven until fully baked and golden brown. Cool the tart shell on a wire rack. Meanwhile, combine the quartered plums, sugar, and cinnamon in a large bowl and toss to combine. Combine the jelly and thyme in a small saucepan and heat over low heat just until melted. Brush the inside of the baked shell with half the jelly. Arrange the plums skin side up in the tart shell, overlapping them slightly. Brush with the remaining jelly mixture. Cover the rim of the pastry with aluminum foil to prevent it from overcooking and bake an additional 30 minutes, until plums are tender. Cool on a wire rack and serve warm, chilled, or at room temperature. Makes one tart to serve 6 to 8.

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Fresh figs are one of nature's miracles; they're like candy that grows on trees. I love them as a dessert with a little Gorgonzola or goat cheese, and you can certainly serve these figs with your favorite cheese.

Roasted Figs with Thyme and Honey

1 tsp (5 ml) butter or vegetable oil
8 large fresh figs, cut in half
3 Tbs (45 ml) honey
1/4 cup (60 ml) dry red wine (or orange juice for a non-alcoholic version)
1/4 tsp (1 ml) dried thyme, or 4 sprigs fresh thyme

Grease the bottom of a baking dish with the butter. Place the figs, cut side down, in the bottom. Cover the figs with the honey and wine, and add the thyme on top. Cover with aluminum foil and bake at 375º F (190º C) for 15 minutes. Serve hot, cold, or at room temperature. Serves 4.

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You will be surprised what a little bit of fresh thyme does to stewed peaches. You might try adding some thyme to your favorite jam and jelly recipes, too.

Stewed Peaches with Thyme

2 cups (500 ml) sugar
1/2 cup (125 ml) white vinegar
1/2 cup (125 ml) water
2-3 sprigs fresh thyme
1 cinnamon stick
6 to 8 firm, ripe peaches, peeled, halved, and pitted

Combine all ingredients except the peaches in a large saucepan over moderate heat and boil for 2 minutes. Add the peach halves and boil uncovered for 10 minutes. Remove from the heat and allow to cool for at least 30 minutes. Place the peaches in clean jars and bring the remaining syrup to a boil. Pour over the peaches and seal the jars. Will keep refrigerated for up to 3 weeks. Makes about 6 cups (1.5 L).

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Tomatoes for dessert? Why not? After all, tomatoes are fruits (botanically speaking) and, paired with their favorite herb, they make a sweet and tangy finish for a summer meal.

Tomato-Basil Sorbet

About 3 lbs (1350 g) fresh ripe tomatoes, peeled, seeded, and chopped or 3 cups (750 ml) tomato juice
3/4 cup (180 ml) sugar
1/4 cup (60 ml) chopped fresh basil
1 tsp (5 ml) lemon juice

Puree the tomatoes in an electric food processor or blender and strain through a fine sieve to make 3 cups (750 ml) tomato juice. Combine 1 cup (250 ml) of the juice with the sugar and basil in a small saucepan and bring to a simmer over moderate heat, stirring to dissolve the sugar. Strain the mixture and stir in the remaining tomato juice and lemon juice. Freeze in an ice cream maker according to the manufacturer's instructions. Makes about 1 quart (1 L).

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Breads

Herb gardeners will love this bread. You can use any one of six fresh herbs, or a combination of your own creation.

Fresh Herb Bread

1 package (1 Tbs, 15 ml) dried yeast
31/2 cups (875 ml) bread or all-purpose flour (approximately)
1 Tbs (15 ml) sugar
1 tsp (5 ml) salt
1/2 cup (125 ml) non-fat dry milk
11/4 cups (310 ml) hot water
1 Tbs (15 ml) butter at room temperature
One or more of the following finely chopped fresh herbs:
2 Tbs (30 ml) dill
2 Tbs (30 ml) savory
2 Tbs (30 ml) basil
1 Tbs (15 ml) oregano
1 Tbs (15 ml) thyme
1 Tbs (15 ml) marjoram

Blend the yeast and 1 1/2 cups (375 ml) of the flour in a large mixing bowl. Add the sugar, salt, milk, and hot water and beat for 3 minutes with a wooden spoon or electric mixer. Add the butter and continue beating until the batter pulls away in strings from the sides of the bowl. Gradually add the remaining flour until the dough has formed a ball and can be kneaded. Knead on a lightly floured surface until the dough is smooth and satiny, about 8 minutes. Place the dough in a lightly greased bowl, turning it to grease all sides, cover with plastic wrap, and allow to rise until doubled in volume, about 1 hour. Turn the dough out onto a floured, flatten it with your fingers, sprinkle it with the herb or herbs of your choice, and knead for 2 minutes, and form into a ball. Form the ball into an oval about 9 inches (23 cm) long and 6 inches (15 cm) wide. Fold the oval in half lengthwise, pinch the seam, and place seam side down in a lightly greased 9x5-inch (23x12 cm) loaf pan. Cover with wax paper or parchment and allow the dough to rise until doubled in volume, about 45 minutes. Bake in the middle of a preheated 375º F (190º C) oven until the crust is golden brown and a toothpick inserted in the center comes out dry and clean, about 45 minutes. Remove from the oven and immediately turn out onto a wire rack to cool on a wire rack before serving. Makes 1 loaf.

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Here is a quick and easy breakfast dish that is almost as easy to make for 20 people as for two. You could even mix up a large batch of the topping and let your house guests assemble and toast their own.

Herbed Cheese Toast

2 eggs
3/4 cup (180 ml) cottage cheese or ricotta
1 tsp (5 ml) chopped fresh parsley
1 tsp (5 ml) chopped fresh chives
Salt and freshly ground pepper to taste
4 slices bread

Combine the eggs, cheese, herbs, salt, and pepper in a small bowl. Spread over the bread and place under a preheated broiler for 3 to 4 minutes, until puffy and lightly browned. Serves 4.

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This rustic Italian bread began appearing on the menus of trendy restaurants years ago, and the trend doesn't seem to be slowing down. Try topping it with tomatoes or roasted peppers, or use it for open-faced sandwiches. My favorite way to eat it is to simply dip the warm bread in extra virgin olive oil.

Herbed Focaccia

1 package (1 Tbs, 15 ml) active dry yeast
1 1/2 cups (375 ml) warm water
31/2 cups (875 ml) all-purpose flour
2 Tbs (30 ml) olive oil, plus additional for the loaves
2 tsp (10 ml) salt
1 Tbs (15 ml) chopped fresh rosemary leaves
1 Tbs (15 ml) chopped fresh thyme leaves
1 Tbs (15 ml) chopped fresh sage leaves
1 Tbs (15 ml) chopped fresh chives
Cornmeal

In a large mixing bowl, stir together the yeast, 1/2 cup (125 ml) of the warm water, and 1 cup (250 ml) of the flour. Sprinkle the remaining flour on top of the mixture and do not stir. Allow the yeast mixture to rise until it rises up through the flour, 30 to 60 minutes. Add the remaining warm water, olive oil, salt, and the herbs, stirring to combine. Turn out onto a floured work surface and knead 5 minutes, until smooth and elastic. It should be very soft and a little bit sticky. Shape into a ball and place in an oiled bowl, coating the dough well with additional olive oil. Allow to rise until double in volume. Punch the dough down and divide into two equal pieces. Shape into balls and place on a heavily floured surface at least 6 inches (15 cm) apart. Brush the tops with olive oil and allow to rise until doubled in volume. Stretch and shape each ball into a 10-inch (25 cm) disk and place on a heavy baking sheet that has been dusted with cornmeal. Prick the dough all over with a fork. Bake in a preheated 450º F (230º C) oven for about 20 minutes, until golden brown. Cool on a wire rack. Makes two 10-inch (25 cm) loaves, to serve 6 to 8.

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This recipe comes from my mother's files and is written in a hand she doesn't recognize and is unsigned, so I can't tell you where the recipe originally came from. I can tell you that my family has enjoyed it for decades.

Tomato Herb Bread

1 package (about 1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) warm water
1 1/2 cups (375 ml) milk
3 Tbs (45 ml) butter
2 tsp (10 ml) salt
2 Tbs (30 ml) sugar
6-7 cups (1.5-1.75 L) unsifted all-purpose flour
2 eggs, beaten
1 large tomato, peeled, seeded, and chopped
1 Tbs (15 ml) dried onion flakes
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried marjoram
1/2 tsp (2 ml) dried thyme

Combine the yeast and water in a small bowl and allow to rest at room temperature until foamy, about 15 minutes. Combine the milk and butter in a small saucepan and heat over a low flame just until the butter starts to melt. Place the salt, sugar, and 2 cups (500 ml) of the flour in a large mixing bowl. Add the yeast mixture and the milk mixture and beat until incorporated. Add the eggs, tomato, onion, and herbs and beat to incorporate. Add the remaining flour 1/2 cup (125 ml) at a time, beating constantly, until the dough becomes stiff and begins to pull away from the sides of the bowl. Turn onto a floured surface and knead, adding as little flour as possible, until the dough is smooth, about 10 minutes. Place in a greased bowl, cover, and allow to rise in a warm place until doubled in volume, about 90 minutes. Punch the dough down and knead slightly on a floured surface. Divide into two equal pieces and place in lightly greased loaf pans. Bake in a preheated 350º F (180º C) oven until browned on top, 35 to 40 minutes. Remove from the pans and cool on a wire rack before slicing. Makes 2 loaves.

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Sauces and Condiments

Use this traditional South American seasoning as a rub for meats, poultry, and fish, or add a sprinkle to liven up a soup or stew.

Chilean Aliño

1 Tbs (15 ml) dried thyme
1 Tbs (15 ml) dried oregano
1 Tbs (15 ml) dried rosemary
1 Tbs (15 ml) dried sage
1 Tbs (15 ml) dried mint
1 Tbs (15 ml) dried tarragon

Mix the herbs together ands store in an airtight container.

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This traditional Argentine accompaniment to grilled and roasted meats adds a pleasing spiciness to steaks and chops which comes as much from the garlic as the cayenne. Try it next time you grill a steak for dinner.

Chimichurri (Argentinean Parsley Sauce)

1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/2 cup (125 ml) finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1/4 cup (60 ml) finely chopped fresh parsley
1 tsp (5 ml) dried oregano
1/4 tsp (1 ml) cayenne pepper (or to taste)
Salt and freshly ground pepper to taste

Whisk together the oil and vinegar in a bowl, and then stir in the remaining ingredients. Let stand at room temperature for 2 to 3 hours before serving. Makes about 1 1/2 cups.

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Most Spanish-speaking countries have a seasoning mixture they call adobo, and this is one of the many variations found in the Caribbean. Use this as a sauce or marinade, or omit the lime juice and use the paste as a rub for meats, chicken, and fresh fish.

Cuban Adobo

1/2 cup (125 ml) lime or lemon juice
2 bunches cilantro (coriander leaves)
2-4 cloves garlic
1 Tbs (15 ml) chopped fresh oregano
1 Tbs (15 ml) chopped fresh thyme
2 tsp (10 ml) freshly ground pepper
1 tsp (5 ml) ground cumin

Combine all ingredients in a blender and process until smooth. Store refrigerated in a non-reactive container for up to 1 week. Makes about 1 1/2 cups (375 ml).

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Mojo is used as a table sauce in Cuba, much as a Mexican salsa. The juice of bitter Seville oranges is usually used, and if this is unavailable in your area I suggest using lime juice rather than regular orange juice. Use mojo sparingly on grilled meats, chicken, and vegetables.

Cuban Mojo

1/4 cup (60 ml) olive oil
2-4 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup (125 ml) Seville orange juice or lime juice
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried cumin
Salt and freshly ground pepper to taste
1/4 cup (60 ml) chopped cilantro (coriander leaves)

Heat the oil in a small skillet over moderate heat and sauté the garlic and shallot until lightly browned. Remove from the heat and stir in the orange juice, oregano, cumin, salt, and pepper. Cool to room temperature before stirring in the cilantro. May be stored refrigerated in an airtight container for up to 2 weeks. Makes about 1 cup (250 ml).

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Gremolata is an Italian garnish that is traditionally sprinkled over osso buco, but it also livens up soups, salads, pasta, and even sandwiches.

Gremolata

1 cup (250 ml) loosely packed parsley
2 tsp (10 ml) grated lemon rind
4-6 cloves garlic, chopped

Combine all ingredients in an electric food processor and process until finely chopped. Makes about 1/2 cup (125 ml) to serve 4 to 6.

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Make a variety of herbed butters when herbs are fresh and in season. They can be refrigerated for weeks and frozen indefinitely without any appreciable loss of flavor. When made with parsley, herbed butter becomes beurre maître d'hôtel, a classic French garnish for steaks and steamed vegetables. Use these to add a quick punch of fresh herb flavor to just about any dish.

Herbed Butters

8 Tbs (1 stick, 110 g) unsalted butter
3-4 Tbs (45-60 ml) chopped fresh parsley, dill, chives, tarragon, cilantro, chervil, celery leaves, savory, or any combination of these
1 Tbs (15 ml) lemon juice
1-2 cloves garlic, crushed (optional)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Mix all the ingredients until thoroughly combined. The butter may be stored in plastic bags or small airtight containers, or may be rolled into logs and tightly wrapped in plastic wrap. Makes about 1/2 cup (125 ml).

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It's hard to eat in a good restaurant these days without running across some sort of "pesto" made with turnip greens and pistachios, or rhubarb and gorgonzola, or some such misguided attempt at originality on the part of the chef. This recipe is the one that started all that, and there is nothing better than the real thing. It is traditionally served as a sauce for pasta, but it also livens up vegetables and soups, and is great spread on toast as an appetizer.

Pesto Genovese

2 cups (500 ml) fresh basil leaves
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 tsp (5 ml) salt, or to taste

Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, loosen the sauce with a little bit of the boiling water from the pasta pot. Makes about 2 cups (500 ml), or enough for about 6 servings of pasta.

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The flavor of this sauce is so intense, you'll find that a little goes a long way. Toss it with hot pasta, add it to salad dressings, or spread a little on toast.

Pesto Rosso (Red Pesto)

1 cup (250 ml) sun-dried tomatoes
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) oil-cured black olives, pitted
1 Tbs (15 ml) fresh or 1 tsp (5 ml) dried rosemary leaves
2-4 cloves garlic, chopped
Hot red pepper flakes, to taste (optional)
Salt and freshly ground pepper, to taste

Combine all ingredients in a food processor and process until almost smooth but slightly chunky. Will keep refrigerated for up to 1 month. Makes about 1 1/2 cups (375 ml).

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We are all familiar with the pesto Genovese from northern Italy, and this is how they do it just over the border in France. Use this reduced-fat version to liven up pasta, soup, or grilled fish or meat.

Reduced-Fat Pistou

1 cup (250 ml) packed fresh basil leaves
3 garlic cloves, finely chopped
1/4 cup (60 ml) chicken broth
2 Tbs (30 ml) olive oil
Salt and freshly ground pepper to taste

Combine all ingredients in an electric food processor or blender and process until smooth. Makes about 3/4 cup (180 ml).

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This tart sauce is great on fish and eggs, and can be used as a sauce or dip for shrimp and raw vegetables.

Sorrel Sauce

2 Tbs (30 ml) butter
2 cups (500 ml) chopped fresh sorrel leaves
1/2 cup (125 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste

Heat the butter in a pot over moderate heat and sauté the sorrel just until it wilts and changes color. Add the remaining ingredients and bring to a boil. Simmer uncovered for 2 minutes. Makes about 1 cup (250 ml).

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Use this colorful sauce to add the bright flavor of fresh herbs to poached fish, grilled meats, and steamed vegetables.

Spanish Green Sauce (Salsa Verde)

3/4 cup (180 ml) extra-virgin olive oil
2 bunches fresh parsley
3-4 sprigs fresh mint
4 anchovy fillets
1-2 cloves garlic, chopped
1 Tbs (15 ml) capers
Salt and freshly ground pepper to taste
Combine all ingredients in an electric blender and process to form a smooth sauce. Makes about 2 cups (500 ml).

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This classic sauce is traditionally served on cold poached salmon, but you will find that it is also great on cold chicken and steamed vegetables, and a dollop livens up just about any sandwich.

Watercress Sauce

1 1/2 cups (375 ml) chopped watercress
1 1/2 cups (375 ml) mayonnaise
1 Tbs (15 ml) wine vinegar
1 shallot, chopped
Salt and ground white pepper to taste

Combine the ingredients in a food processor or electric blender and puree until smooth. Makes about 2 cups (500 ml).

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