- 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?
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.
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.
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!