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| Tarragon http://www.cookaholics.org/viewtopic.php?f=13&t=2332 |
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| Author: | Kathy Henry [ Sat Jun 09, 2012 8:05 am ] |
| Post subject: | Tarragon |
I have a ton of tarragon. any ideas what to do with it? Vinegar, but what else? |
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| Author: | Amy [ Sat Jun 09, 2012 8:15 am ] |
| Post subject: | Re: Tarragon |
Send some to me.  Anything with chicken, e.g., chicken salad, poached chicken; grapefruit vinaigrette, lobster or shrimp salad, sauteed mushrooms, tomato salad with sherry vinegar, béarnaise on artichokes or asparagus, shirred eggs, crab cakes, in a salad with frisée, mayonnaise for whatever, most fish, sweet melons. A few thoughts. Amy |
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| Author: | Kathy Henry [ Sat Jun 09, 2012 8:18 am ] |
| Post subject: | Re: Tarragon |
Thanks, Amy. I was thinking of something long term, like vinegar. any other ideas? |
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| Author: | Amy [ Sat Jun 09, 2012 8:19 am ] |
| Post subject: | Re: Tarragon |
Dry it. One of the few herbs which is actually okay dried. Amy |
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| Author: | Cubangirl [ Sat Jun 09, 2012 8:59 am ] |
| Post subject: | Re: Tarragon |
I love tarragon. I just brought some in from the garden to make a browned butter tarragon pesto sauce to use with ravioli. You can freeze the pesto. You can also make tarragon oil. I use it more than I do basil. I have a wonderful recipe for Halibut with Mushrooms and Tarragon. There was a recipe in Food and Wind for Strawberry Cream Puffs with Tarragon. |
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| Author: | auntcy1 [ Sat Jun 09, 2012 12:48 pm ] |
| Post subject: | Re: Tarragon |
Tarragon mustard! |
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| Author: | pepperhead212 [ Sat Jun 09, 2012 1:35 pm ] |
| Post subject: | Re: Tarragon |
auntcy1 wrote: Tarragon mustard! I second that! Maille has (or is it had?) a tarragon mustard that opened my taste buds to it, and it is my second favorite mustard, beat out only by green peppercorn. I freeze fresh tarragon in a FS bag - bigger than I really need, so that when I need some through the off-season, I just snip a little piece off, get some out, and re-seal it. It keeps forever this way. |
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| Author: | marygott [ Sat Jun 09, 2012 1:35 pm ] |
| Post subject: | Re: Tarragon |
Tarragon butter. I use this in chicken Kiev. |
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| Author: | gardnercook [ Sat Jun 09, 2012 1:57 pm ] |
| Post subject: | Re: Tarragon |
pepperhead212 wrote: auntcy1 wrote: Tarragon mustard! I second that! Maille has (or is it had?) a tarragon mustard that opened my taste buds to it, and it is my second favorite mustard, beat out only by green peppercorn. I freeze fresh tarragon in a FS bag - bigger than I really need, so that when I need some through the off-season, I just snip a little piece off, get some out, and re-seal it. It keeps forever this way. Ditto on the freezing....or cover in olive oil and keep in frigerator. Keeps for quite a long time and the oil is pretty good too. |
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| Author: | Kathy Henry [ Sat Jun 09, 2012 2:05 pm ] |
| Post subject: | Re: Tarragon |
So many good ideas! Thanks! |
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