Word: chervil
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...next time your entree arrives with a tuft of tiny greens on top, don't push them aside. Those diminutive, seemingly unnecessary sprigs of baby basil, chervil or arugula are an integral ingredient, not a garnish. The teensy leaves are sprouting up in restaurants across the U.S. as chefs discover that big flavor is sometimes hidden in little bundles. Charlie Trotter pioneered the use of microgreens at his namesake Chicago restaurant, paving the way for the baby herbs to show up on the menus of such eateries as Alain Ducasse at the Essex House in New York City...
Next, massive, seared diver scallops fresh from New Bedford, Mass. are served on a bed of angel hair pasta, smoked salmon and Chervil crème fraiche. The white wine that accompanies it is an upbeat blend of Marsanne, Rousanne and Viognier grapes. Brennan notes that Viognier, a temperamental grape with growing popularity, is a “fat grape, with a rich, unctuous quality. The crème fraiche will stand...
...forgotten indigenous vegetables. This hunger is triggered by "the appeal of turning something simple and outdated into something special and new," says award-winning chef Dieter M?ller, whose three-star restaurant in Bergisch Gladbach's elegant Schlosshotel Lerbach offers such exotic treats as veal filet coated with turnip-rooted chervil and flat-leaf parsley...
...recipes but different techniques." The accent is equally Gallic at L'Ecole, the aptly named restaurant of the French Culinary Institute in New York City's SoHo district. A recent $18 prix fixe lunch began with a light Roquefort souffle, which was followed by a moist salmon fillet in chervil sauce, a delicate lamb ragout and a green salad, and ended with a textbook-perfect creme brulee...
...directly linked to Americans' greatly heightened interest in cooking. No self-respecting cook would be without at least the culinary big four-thyme, basil, parsley and oregano-to which most gourmets would add rosemary, savory, sage, saffron, sassafras, tarragon, mint, chives, dill, lemon verbena, marjoram, fennel, sorrel, chervil, coriander, cumin, caraway and celery seed. From ajowan to zedoary, there are hundreds of other herbs available, in 17th century Herbalist John Parkinson's phrase, "for use and delight." To the delight of the vast army of health-food enthusiasts who use herbs, most of them are grown organically without...