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Kathy Henry
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Post subject: Tarragon  Posted: Sat Jun 09, 2012 8:05 am |
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
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I have a ton of tarragon. any ideas what to do with it? Vinegar, but what else?
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Amy
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 8:15 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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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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Kathy Henry
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 8:18 am |
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
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Thanks, Amy.
I was thinking of something long term, like vinegar. any other ideas?
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Amy
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 8:19 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Dry it. One of the few herbs which is actually okay dried.
Amy
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Cubangirl
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 8:59 am |
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
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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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Alina
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auntcy1
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 12:48 pm |
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
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pepperhead212
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 1:35 pm |
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Joined: Fri Dec 19, 2008 7:58 pm
Posts: 1206
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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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Dave
Last edited by pepperhead212 on Sat Jun 09, 2012 1:36 pm, edited 1 time in total.
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marygott
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 1:35 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Tarragon butter. I use this in chicken Kiev.
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gardnercook
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 1:57 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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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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Ilene
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Kathy Henry
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Post subject: Re: Tarragon Posted: Sat Jun 09, 2012 2:05 pm |
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
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So many good ideas!
Thanks!
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