Recipes - Fine Herbs Seasoning (Fines Herbes)
Chicken with Herbs & Tomato Serves 4
4 chicken breast halves, boneless & skinless
4 cloves garlic, finely chopped
2 large tomatoes, seeded and coarsely chopped
1 Tbls. olive oil
1/2 cup chicken stock
3/4 tsp. tarragon herbal vinegar
2 Tbls. Backyard Patch Fines Herbes Seasoning
1/4 tsp. salt
1/4 tsp. ground pepper
1/2 cup dry breadcrumbs
2 egg whites
1 Tbls. safflower oil
In medium saucepan, cook garlic and tomatoes in oil until soft. Add stock, vinegar and 1 Tbls. herbs and simmer to create sauce. Mix remaining herbs with salt, pepper and breadcrumbs in a shallow bowl. Beat eggs in a separate shallow bowl. Dip chicken cutlets in egg and then in bread crumb mixture. Cook in large skillet on medium/high heat until juices run clear. Serve with sauce.
Herbed French Dressing
2 Tbls wine vinegar
½ tsp. Dijon style mustard
1/3 to ½ cup olive oil, or to taste
1 Tbls Backyard Patch Fines Herbes Seasoning
salt and pepper
In a bowl combine vinegar, mustard, salt & pepper, then add oil in a stream, whisking. Whisk the dressing until it is emulsified. Stir in the herbs. Serve immediately.
4 Tbls. butter (1/2 stick)
1/4 tsp. onion salt
1/2 tsp. Backyard Patch Fines Herbs Seasoning
Cream together butter and onion salt. Crush Fines Herbes Seasoning and mix into creamed butter. Store in refrigerator for several hours to meld flavor.
Eggs Florentine (used in ebay listing)
This special recipe is created with Beau-y Monde Seasoning along with the Backyard Patch Seasoning Blend Fines Herbes.
1 10 oz. Pkg. Frozen spinach, chopped
2 tsp. Backyard Patch Beau-y Monde Seasoning
1 Tbls butter, melted
2 Tbls butter
2 tsp arrow root starch
2 cups milk
1 egg yolk
½ cup shredded Swiss cheese
¾ tsp. Backyard Patch Fines Herbes Seasoning Blend
Thaw frozen spinach. Mix with ½ tsp. Beau-y Monde and melted butter. Arrange in flat casserole or baking dish. Carefully break eggs into spinach. Melt butter in saucepan; remove from heat and stir in arrowroot. Add milk and 1 ½ tsp. Beau-y Monde. Return to heat and cook over low heat, stirring constantly, until thickened and smooth. Beat egg yolk slightly; stir in a spoonful or two of hot sauce; mix well and add egg to sauce in pan. Stir in shredded cheese. Crush Fines Herbes and add to sauce. Spoon sauce carefully over eggs. Bake in a 350 degree oven for about 20 minutes or until sauce is bubbling hot. Sprinkle with paprika and serve at once.
How it all started
I started growing herbs in 1994. I love the scents, the shades of green, and the scent and texture of the leaves. I love everything about them!
My first herb garden resulted from my need for good tea herbs. To this day, tea is among my favorite creations.
My husband does not use salt or preservatives, as a result all my seasonings and mixes, are all salt free, organic and preservative free.
Do you use preservatives?
All of our blends are created with no preservatives, flavor enhancers or anti-clumping agents.
We grow our herbs organically, no chemical fertilizers, no pesticides and only organic methods. The herbs are grown in "hills" placed in rows. This allows us to walk among the plants but keep a high-quality soil and easy watering methods that makes plants drought resistant.
Are your items salt and gluten-free?
All our herb blends are crafted with no salt and no gluten. Our baking mixes will be clearly marked if they are gluten-free, but all will be low salt. However, since we make all the blends ourselves if you wish no salt in a baking mix (scones, breads, etc.) just ask and we will blend them without salt.
How and where do you ship?
Due to restrictions on plant materials, we only ship to the US or US territories. NO international orders are accepted. All items can be shipped either UPS or USPS depending on weight.
Where do your herbs come from?
We grow almost all of the herbs we use in our blends at our 3/4 acre herb garden. We have been growing herbs since 1994 and created our garden space in 1998 growing our herbs production style in hills and rows.