I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!
1 lb chicken thighs
Salt and pepper
1 tbsp grape seed oil
1/2 c chicken broth
1/2 c shallot, sliced thin
1/4 c white balsamic vinegar
1 cup rhubarb, sliced
1 tbsp honey
1 tbsp tarrafob
Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.
Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
2 lbs heirloom tomatoes, cored and cut into small pieces
1 quart chicken stock
1 tsp salt
1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
I picked up the most heavily pork chops at the farmers market, so I kept it simple with a mustard tarragon sauce. There was left overs so I served it over poached eggs – so yummy!
1/4 cup of white wine
2 tablespoons of Dijon Mustard
1 tablespoon of dried Taragon
2 tablespoons of sour cream
1/2 cup of 1% Milk
1 teaspoon Wondra
Heat a sauce pan on a medium low heat. Once heated, pour in the white wine and let boil to 1/2 the volume you place in the pan (1-2 minutes). Whisk in the sour cream, mustard, milk, and taragon, stiring constantly for 3 minutes. Lower the heat and continue to intermitently stir till thickened. You may have to add up to a teaspoon of Wondra sauce flour depending on how thick you lick your sauce.
This recipe is from the June Issue of Bon Appetit. It comes together quickly so it’s perfect for a weeknight. I made a few minor changes, the combo of hazelnuts and tarragon is a winner.
1/4 c hazelnuts, toasted and chopped
Salt and pepper
1 lb scallops
1 pint cherry tomatoes
1 shallot, minced
1 TBSP white balsamic vinegar
2 TBSP tarragon, chopped
Salt and pepper the scallops and set aside.
In a large non-stick skillet, heat 1
TBSP of oil over medium high heat, add shallots and tomatoes and cook for 5 minutes. Remove from pan, wipe pan and add the scallops, cooking about 3 minutes per side.
To serve: top tomatoes with scallops and springy with nuts and tarragon.
This recipe was inspired by Bon Appetite, I made a few changes to suit our tastes. This is the perfect cocktail for a hot summer day – the tarragon and Elder liquor are great together.
10 large springs tarragon
2 lemons, thinly sliced
2 TBSP sugar
1 c gin
1/4 c st germain
1/2 c lemon juice
12 oz sparkling water
In a pitcher add tarragon, lemon slices, lemon juice and sugar – muddle the heck out of it. Add the gin and st germain, muddle more. Allow to seep for an hour or more, muddling when you think about it. Just before serving add the speaking water.
Serve over ice with tarragon and a few lemon slices.
This recipe is from April 2013 Bon Appétit and it’s amazing!! How can you go wrong with fresh fish, fresh herbs, hazelnuts and butter?
1/4 c blanched hazelnuts
1 large bunch fresh tarragon
1 lb halibut fillet
1/4 c white wine
1 tsp olive oil
Salt and pepper
1/4 c unsalted butter
1/8 c fresh lemon juice
Tarragon leaves for garnish
Preheat oven to 350°. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
Reduce oven temperature to 300°.
Scatter tarragon sprigs on a rimmed baking sheet. Place halibut on top, drizzle wine, olive oil, and season with salt and pepper.
Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don’t let it burn), about 5 minutes.
Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, 4 – 6 tarragon leave, chopped and season with salt and pepper.
Another winner from Bon Appetite! I made it for Christmas Day – it was the perfect appetizer to keep everyone going until dinner. I swapped out 1 lb of shrimp for Langoustines. I also opted not to make the classic sauce and used Trade Joe’s Cocktail sauce it has an awesome kick.
Shrimp and Langoustines:
1 onion, quartered
10 whole black peppercorns
1 bay leaf
2 TBSP salt
1 lb uncooked, unpeeled shrimp
1 lb Langoustines
Fill a large pot three-quarters full with water; squeeze juice from lemon halves into pot and add lemon halves. Add onion and next 3 ingredients to pot. Bring to a boil over high heat, then reduce heat to medium; simmer for 5 minutes for flavors to blend.
Add shrimp; cook until just opaque in center, 2-3 minutes. Drain and transfer shrimp to a large bowl of ice water; let cool. Drain again. Peel; devein, leaving tails intact. DO AHEAD Shrimp can be poached 1 day ahead. Cover and chill.
2 TBSP fresh lemon juice
2 TBSP shallot, minced
1 TBSP tarragon, chopped
1 TBSP Dijon mustard
1/2 c olive oil
salt and pepper
Combine lemon juice, shallot, tarragon, and Dijon mustard in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Cover and chill.
I try to get salmon in the family at least once a week during salmon season. This week I covered it in fresh herbs and cooked in a wine hot tub, the results, perfectly moist salmon. I like lots of herbs, so I covered my fillet, if your making for more than 2 people double the herbs.
4 springs of chives, minced
4 springs of tarragon, minced
Lemon, thinly sliced
Drizzle of olive oil
Salt & pepper
Preheat oven to 425.
Place salmon in a tight fitting pan, you want just a little room on the sides. Salt & pepper salmon. Place salmon in pan, top with herbs, lemon slices and pour in wine to come up 1/2 way. Drizzle with a little olive oil.