Even better than clouds in my coffee, are chives in my yogurt!
Years ago in France, I discovered the delicious combination of fromage blanc (a sort of liquid farmer’s cheese) with fresh herbs. At home in New Mexico, I’ve recreated this delicious appetizer with yogurt or kefir (a more liquid yogurt, that you can drink out of a glass) and chives cut fresh from the garden. I add a little sea salt, and it’s just delicious.
Have you ever had sorrel soup? In France and in other countries in Europe, sorrel is the harbinger of Spring. When your sorrel pops up out of the ground, Spring is here, and it’s time to make “la soupe à l’oseille” Here is the basic recipe:
- In a frying pan, put some butter, olive oil, salt and diced shallot.
- Once the shallot is translucent, throw in a lot of freshly cut sorrel, then put a lid on the frying pan.
- When the sorrel is wilted and dark green, turn off the flame and set aside to cool for 20 minutes.
- Put the mixture into your blender, along with some heavy whipping cream or crème fraîche.
- Blend until smooth, then pour into bowls.
- Garnish with black pepper
For more crazy herb recipes, some even with exact measurements, visit http://corralesherbfarm.com
Fresh herbs always announce the beginning of Spring for us here at Corrales Herb Farm. We have chives, oregano, and lemon balm all coming up out of the warming earth. Today we’d like to give you three easy ways to add fresh herbs to your dinner table this week.
- Add a sprig of fresh rosemary to a simple cheese platter. Add French bread and dinner is ready!
- Chop some fresh chives into your yogurt for a refreshing snack.
- Canned or boxed tomato soup becomes a gourmet appetizer with fresh chopped basil. TIP: Use scissors to easily chop leafy herbs like basil.