What to do with Tarragon...
So, I bought some Tarragon this past Sunday at the Farmer's Market. It looked great and there was a good price so I figured why not try something new. I know you can put it in Chicken Salad, but what else?? I have plenty so feel free to give me some delicious pointers! Thank you Serious Eaters! :)
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20 Comments:
Bearnaise sauce is the most magnificent use of tarragon. I rub it on lamb chops before I saute them and either braise them or deglaze the pan with some dry white wine. Also, this time of year, cook green beans, and finish them off with some chopped tomato and tarragon and let that cook together briefly. We ate this in Siena, Italy, and it even impressed green bean-hating children.
lemons at 2:56PM on 07/22/09
Definitely dry what you can not use fresh....
I have a potato soup recipe that calls for tarragon. I know it's not soup weather right now in most of ther country.
Allrecipes has a ton of recipes with uses for tarragon.
rlwycoff at 3:02PM on 07/22/09
puree alrge bunch with lemon juice, garlic, olive oil and fresh pepper. You want a consistency similar to pesto. Stuff under the skin of a roasting chicken. Roast chicken as usual.
KtMc24 at 3:18PM on 07/22/09
Love it in a frittata. I make mine with par boiled potatoes (enough to cover bottom of what ever pan you are using), eggs, caramalized onions and mushrooms (what ever kind you like) s&p and the tarrragon. Roasted tomatoes on the side. Very simple as I really don't like to much stuff going on in my frittata. But you could add what ever you like.
finsbigfan at 4:16PM on 07/22/09
I like to chop it and shove it under the skin of chicken before roasting.
I consider tarragon a "sweet" herb and use it sparingly. If you like, put it in a blender with a small amount of either neutral oil or very light olive oil. Just enough oil to make it become a paste. Then freeze in ice cube trays for future use.
therealchiffonade at 4:23PM on 07/22/09
its good with asperagus, chicken and bernaise.
My papa gets a massive wild shrub in the backyard every year: it goes well wild wild game too if you have it.
hungrychristel at 5:03PM on 07/22/09
@hungrychristel: Im so envious of the wild tarragon!!! I find it so seldom where I live. Yes, absolutely lovely with richer, gamier proteins-- Im thinking of our ubiquitous [autumnal] quail. and especially venison, actually.
emilytaylor at 5:28PM on 07/22/09
Make tarragon vinegar, roast chicken, add to poaching liquid for fish or chicken, make compound butter to top chicken, fish or vegetables.
CJ McD at 5:39PM on 07/22/09
@emilytaylor - goodness take some! It's seriously outta control this bush ahaha: at least we can experiment with its options. You're lucky yourself to have quail roaming nearby!
Yes (I guess to add) venison is a perfect pair. I've had it with some wild turkey, elk, deer, moose and wild goose. Wild goose was probbaly my favourite application (it was Christmas) mmmm....
Best of luck!
hungrychristel at 5:43PM on 07/22/09
I love tarragon with pork, I always add it to the rub I use for a pork butt..
huneybumper at 8:13PM on 07/22/09
In a chicken and mushroom stew with a bit of cream and white wine...yum
renzata at 8:39PM on 07/22/09
it's a great flavor compliment to brussels sprouts!
yayfood at 9:36PM on 07/22/09
Whatever you do, don't put it in BBQ sauce. Don't ask how I know.
RegrettableFoodie at 9:58PM on 07/22/09
@christel: yeh, luckily the men in my universe have introduced me/imposed on me/ ushered in greatlove for hunting and the product of the hunt! preserves are short drives away, plus great out of town wild hunts. truly, though, Im the only one with any business getting her hands on the quail!-- to quote No Reservations :"...but there is no greater sin than to overcook a quail"..( et al.. )
emilytaylor at 10:52PM on 07/22/09
also @hungrychristel: I just read your profile and noted your fish-eating-only status. I just wanted to give you a thumbs up on the seafood: i liveon the gulf coast, where in the summer we have the freshest, most gorgeous fish all the bloody time! my family is classically 'salty'-- fishing, diving, spearfishing-- always, always freshly speared game fish around! today it was mangrove snapper; otherwise we have cobia, reds, grouper, etc, etc.. crab.. you name it. glorious summer lifestyle.
emilytaylor at 10:57PM on 07/22/09
it's terrific on green beans and i always put some in my vinaigrette.
cybercita at 11:21PM on 07/22/09
Thank you guys for the ideas!! I LOVE Bearnaise sauce so I will make that. And the idea for the green beans sounds delish.
Everything just looked so good this past weekend; it was hard to control myself. I also bought some rosemary. I was thinking about focaccia bread would be a good use of that. Of course, it would be my first try at bread so I am a little nervous about it. But man, I LOVE that bread. Also thought about grilling potatoes with it. But, I digress-we are here to talk about tarragon. :)
Butrflygirly at 9:06AM on 07/23/09
@emilytaylor - yes I "try" to abide by my fish/veg (presecitarian (sp?)) diet--works most of the time.
My family are fisherman at the roots as well; from the North Sea area between Denmark and Sweden (Lolland)--so I think it's natural for people like us to love fish [in our blood!]
I'm also envious of the availability of snapper for you. I love a Thai-prepared snapper, like, anyday :)
hungrychristel at 9:40AM on 07/23/09
I put tarragon in my french onion soup. Adds a certain, je ne sais quoi.
juliebugsmama at 1:40PM on 07/23/09
I am new to tarragon too... I made the other day I made these Tarragon Almonds. They were a complete hit...
Madelyn
KarmaFreeCooking
MadelynRodriguez at 3:32PM on 07/23/09