Other uses for tarragon?
- Angelina Oct 9, 2008 06:02 AM
Hello. I just pulled the last bunch of tarragon from my herb garden for the season. (I live in NJ) I wanted to know if anyone had other ideas for uses for the herb. I made salmon last week with a great tarragon, sour cream and watercress sauce. A French roasted chicken recipe, threw some in scrambed eggs...am I missing other ideas?
Thanks so much for any ideas!
Have a great day!!!!
Tarragon is great on asparagus. Toss the asparaus in some evoo, S&P, chopped shallots and fresh tarragon and bake on a cookie sheet at 350 for about 15 minutes (depending on thickness). Delicisious.
Also, you could be adventurous and make a bernaise sauce.
There is a nice recipe in the NYTimes Cookbook for chicken in a sauce flavored with sherry and tarragon. It is served over spinach noodles. I can't remember the exact name, but if you want to look it up, the recipe is entitled something straightforward like "Sherried Chicken with Green Noodles."
Chicken braised with white wine, grapes and tarragon.
Tomato sliced, and dressed with olive oil, white wine vinegar, salt, pepper, tarragon.
Tarragon mayonnaise for crab cakes or lobster, and for roast beef sandwiches.
Bernaise sauce (already suggested) is delicious on beef (steak, roast).
Different approach to asperagus: a dipping sauce of Dijon mustard, honey, white wine, and tarragon.
I LOVE this...
Saute chicken (for this I use boneless breasts, cut in chunks), remove, add diced tomato, simmer away the excess liquid, add white wine or white wine vinegar, garlic, fresh tarragon, a knob of butter, salt, pepper and optionally a splash of cream. Return chicken to pan. Serve over pasta or rice. A really terrific combo of flavors.
If you still have tarragon left after all this, make some compound butter and freeze it. The tarragon will still taste fresh when you pull it out a little at a time to saute chicken in the middle of winter.
Tear up a liberal amount and throw it in with mixed greens. It's terrific in a salad tossed with a homemade vinaigrette. Also mixes well with other herbs like mint, basil, and parsley in a tossed salad.
A memorable starter served to me in CO had serrano-wrapped manchego cheese arranged on a plate, sprinkled with toasted almonds, around a thinly sliced ripe pear with an herb salad and mild vinaigrette at the head of the pear, all drizzled with balsamic reduction. The herb salad was only herbs - no greens - and tarragon was a central flavor in the salad. Wonderful.