Chervil

(CHUR vul) A delicate herb that resembles parsley and has lacy, fernlike, green leaves. The leaves have a sweet, licorice-like flavor. Chervil is readily available as dried leaves, and fresh chervil may be found in specialty markets.

Recipes

  1. Skillet Chicken-Chervil

    Chervil is an herb related to parsley that has a mild anise flavor. It adds a hint of fascinating flavor to this brothy chicken dish with homemade spinach pasta.

  2. Asparagus Bouquet

    Because roasting accents the sweetness of asparagus, you need only a hint of chervil .

  3. Fresh Herb Frittata

    A quartet of fresh herbs--tarragon, chives, chervil , and rosemary--work in harmony to flavor this ricotta-topped frittata.

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Articles

  1. “Quick Cured” Salmon – 3 Minutes? But I Want it Now!

    Mon, 14 Apr 2014

    Whenever I hear people criticizing millennials for being self-absorbed, having short attentions spans, and for expecting to get what they want, exactly when they want it, I think to myself, “Hey, that sounds like my generation!” Well, if that’s the case, then they’re (and we’re) going to love this quick-cured salmon technique. While the process is incredibly simple, the potential variations are endless. Whenever I show a new technique, I usually keep things simple, as to not distract people, but whether you’re talking about the brine, or post-cure seasonings, this is something that begs for adaptation. Smoked salt, chipotle, or smoked paprika could be used before or after the cure to make things a little loxier, and don’t even get me started on the herbs. After the 3-minute cure, you can sprinkle your slices with dill, tarragon, chervil , and/or thyme, before the refrigeration stage. Speaking of impatient millennials; this is technically ready to eat after the three minute dunk, but you’ll enjoy this much more if you thoroughly chill it first. Besides the flavorings, you can also play around with how thin/thick you slice the salmon, as well as how long you brine it. For me, if I slice the fish about 1/4-inch thick, three minutes is just about the perfect cure time for my desired texture and saltiness. However, you should experiment. Longer curing times, or thinner slices will result in a firmer, saltier product. Of course, all that experimenting is going to make you hungry, and you’ll still need to decide how you’re going to serve it. I’ve suggested three delicious directions herein, but I’m fully confident you’ll come up with some stellar spin-offs as well. I hope you give this a try soon. Enjoy! FOOD SAFETY NOTE: Much like rare meat, oysters, and raw eggs, if you’re concerned about the safety of eating homemade, cured salmon, you should do some research, and decide for yourself if it’s worth the risk. This technique works great with frozen salmon, which apparently kills potential parasites, so that’s one option. Anecdotally, I can tell you I’ve done this, and similar procedures, countless dozens of times with fresh salmon ("sushi grade" from a reputable, local purveyor), and have lived to tell the tale. Good luck. Brine for to cure about 1 pound of salmon: 2 1/2 cups cold water 1/2 cup Kosher salt – I used Diamond Crystal brand 1/3 cup sugar

  2. 8 Things You Didn’t Know About…Using Dried Herbs

    Mon, 20 Aug 2012

    though, some herbs really are so much better fresh that it makes almost no sense to use dried, namely parsley, cilantro and chervil . (8) Ok, so my last column was about using your microwave, and I plugged Beth Hensperger’s book Not Your Mother

Videos

  1. What are Fine Herbs—Counter Intelligence

    Thu, 14 Mar 2013

    Fine herbs is a French term for a mixture of finely chopped herbs—the classic combination is chervil , chives, parsley, and tarragon. Fine herbs are used to season anything from meat to fish to salads.

Food Blogs We Love

  1. London Broil with Herb Butter for Steph’s Virtual Bridal Shower

    Fri, 21 Oct 2011

    tablespoon chopped fresh parsley 1 tablespoon chopped fresh chervil or tarragon Kosher salt and freshly ground pepper 1 tablespoon ..... the herb butter: Mix the butter with the chives, parsley, chervil , a pinch of salt, 1/2 teaspoon pepper and the lemon juice