Portland Foodie

Two New Uses for Chervil

I was so inspired by the Chervil post, I hopped out to the garden and harvested a handful...I threw together two new combinations tonight that I will refine over the next couple of weeks....but I couldn't wait to share!

Chervil Potato Salad

Olive Oil
White Wine Vinegar
Dried Mustard
Course Salt
Cracked Black Pepper
Pinch of Sugar
Capers
Shallot Scapes (handfull, chopped)
Chervil (about a third of a cup)
Red Potatoes, boiled

I can't tell you the exact measurements (that's the part I am still working on) but make as you would a vinaigrette.  Drain potatoes and let stand and cool while letting the dressing steep. After cooling, combine and let stand in order to let potatoes absorb flavors.

The other recipe is more of a method. In a tin foil pouch add carrots, olive oil, course salt, and pepper. On top of the carrots add a handful of chervil stems and leaves. Place on top of indirect heat on the grill and let cook for 20 minutes or so. The Chervil infuses the carrots with a lovely, mild anise flavor...

Very yummy!

Chervil

Chervil is one of those herbs that is impossible to find fresh in your local grocer. It is ephemeral, both in the garden and in the kitchen. When it is dried, it tends to lose its punch, and does not like to be cooked. Using it fresh is a must...and since growing it is so easy, there is really no reason to skip this little lovely.

Francophiles (a word I include here because it sounds so ridiculously pompous I couldn't resist) are familiar with chervil as it is one of 4 primary components in fine herbes. The other three are parsley, chives and tarragon. Fine Herbes are a collection of herbs, primarily used in French cooking, that are delicately flavored and do not lend themselves to long, slow release cooking like a bouquet garni would.

The anise-like flavor of chervil lends itself well to eggs, sauces, chicken and fish. Two of my favorite ways to use chervil are in a compound butter and in vinegar. I never thought of using it as an herb in pesto...I found this recipe at www.sallys-place.com and would suggest you go and check out her full-length post about it.

Chervil Pesto

1 cup fresh Chervil
1/4 cup Romano/Pecorino cheese
1/4 cup toasted pine nuts
3 TBLS olive oil
1 clove garlic, crushed

 

Combine all the ingredients in a food processor until well chopped and blended. Best used right away, but it can be kept for a few days.

If you would like more information about growing and harvesting your own Chervil, check out my other blog, Gardener to Farmer.