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annab Nov 19, 2004 03:10 AM

Have a big bunch of it, and am very partial to it as an herb. Any thoughts on a recipe that would feature it?

  1. h
    hildegard Nov 21, 2004 04:07 PM

    i make pink grapefruit and tarragon sorbet

    1. e
      Emme Nov 19, 2004 11:30 PM

      Sear scallops in butter and olive oil. Remove from pan and deglaze with white wine, add fresh squeezed lemon juice, salt and pepper, and tarragon. Add in just a few splashes of cream. Return scallops to pan to marry the flavors.

      1 Reply
      1. re: Emme
        Chuck Nov 20, 2004 09:26 PM

        Pork chops - Olive oil, salt, pepper, Dejon, crushed red pepper, honey and tarragon - One of the world's best herbs!

        Marinade 3-4 hrs and cook on charbroiler. Works jsut as well with shrimp and chicken

      2. b
        bryan Nov 19, 2004 10:11 PM

        Add a big handful of fresh tarragon to a bottle of dry vermouth and refrigerate. In around 2 weeks you have the greatest cooking wine ever. Use in chicken, beef and fish dishes. Also good as a splash in creamy soups. Keep refrigerated.

        1. a
          abdul alhazred Nov 19, 2004 05:13 PM

          try sauteeing some chix breasts in butter, spinkle on chopped taragon, then finish pan with some dry white wine

          1. c
            Candy Nov 19, 2004 01:54 PM

            You might add a bunch of it to som eplain white wine vinegar and let it infuse and become tarragon vinegar. Lovely for salad dressings.

            1. r
              redstains Nov 19, 2004 01:35 PM

              Boil up a pot of red potatoes, drain the water, add a big lump of butter, salt and pepper, and torn up leaves of tarragon - stir a bit to meld. A revelation!

              1. p
                Pam Nov 19, 2004 10:53 AM

                New York Times cookbook has a chicken tarragon recipe that been a staple in our house for years. Chicken breasts dredged in flour, browned, removed from pan, make a roux with leftover flour, tarragon, then add white wine, broth. Cook covered, remove chicken then add cream and a little butter. Mmmm. If you'd like measurements, let me know.

                1. g
                  GG Mora Nov 19, 2004 07:38 AM

                  Bearnaise sauce, of course.

                  1 Reply
                  1. re: GG Mora
                    kc girl Nov 19, 2004 09:19 AM

                    Absolutely. Bernaise is good on fish, steak, eggs, artichokes, etc. Make a bunch.

                    Also, steaming artichokes with tarragon or dipping in tarragon butter is really good. Artichokes and tarragon are a great flavor match.

                    And, tarragon butter will freeze well, too.

                  2. b
                    Bobfrmia Nov 19, 2004 07:19 AM

                    Although it won't use much, this is a must for me when I have fresh Tarragon.
                    Make Colbert butter. I use a recipe from the Joy of cooking. Don't have it with me but can post it later if you want.
                    It is absolutely fantastic on a grilled porterhouse.

                    1. v
                      Val Nov 19, 2004 05:36 AM

                      Really easy and so delish...Chicken Louisa, link below...this recipe uses 2 Tablespoons of fresh tarragon.

                      Link: http://www.epicurious.com/recipes/rec...

                      3 Replies
                      1. re: Val
                        MMRuth Nov 19, 2004 06:46 AM

                        I love tarragon in chicken salad - I make it with chicken breasts, mayonaise, celery, toasted walnuts and chopped fresh tarragon. Maybe a little lemon juice and finely chopped onion if I feel like it.

                        1. re: MMRuth
                          Val Nov 19, 2004 12:35 PM

                          Publix grocery stores down here in FL sell a very decent chicken tarragon salad...has sliced almonds rather than pecans in it but very similar to what you are describing...it really is delicious for a store-bought salad! Chicken and tarragon just go so well together.

                          1. re: MMRuth
                            Emme Nov 19, 2004 03:35 PM

                            I make this same salad without the walnuts, add in water chestnuts sometimes, and dill as well.

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