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Old 06-09-2009, 12:23 PM   #21
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Quote:
Originally Posted by JohnL View Post
I like to make a compound butter with fresh tarragon to serve with fish fillets or steaks.
Good idea John!!
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Old 07-06-2009, 02:44 PM   #22
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I'm cooking with Tarragon tonight, and writing about it on Thursday. This is a great thread! Thanks everyone.
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Old 07-06-2009, 03:07 PM   #23
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Here's another favorite way I enjoy tarragon - one I usually save for all the "patriotic" holidays - lol!! The tarragon flavor comes not only from the tarragon itself, but also from the tiny Cornichon pickles, which are made in tarragon vinegar. This is a bold & tangy flavored potato salad that might not be to everyone's taste, but it's always been a hit around here. The Peruvian Purple fingerling potatoes, since they're strongly colored blue/purple all the way through, make this dish particularly striking.

Breezy Red, White, & Blue Potato Salad
(adapted from a recipe by Alton Brown)
Makes approximately 4 servings

One 1-pound bag of mixed fingerling or baby potatoes (I like the “Melissa’s” brand), or, if purchased separately, approx. 1/3-pound each of white/yellow, red, & purple/blue baby or fingerling potatoes
2 tablespoons cider vinegar
¾ cup mayonnaise
½ teaspoon dry ground mustard
Approx. ¼ cup chopped fresh Italian flat-leaf parsley
Approx. 2 tablespoons chopped fresh tarragon leaves
1 garlic clove, peeled & minced
1 shallot “clove”, peeled & minced
6 Cornichon pickles, roughly chopped
1 small or ½ a large celery stalk, chopped
Salt & freshly ground black pepper to taste

Wash potatoes, place in a pot with water to cover by a couple of inches, & bring to a boil. Reduce heat to a simmer & cook until potatoes are tender when pierced with a sharp knife – approx. 15 minutes. Drain & set aside until cool enough to handle, then cut potatoes into bite-size pieces/slices.

In a bowl large enough to hold finished salad, combine all remaining ingredients well. Gently fold in potatoes & serve immediately, or chill in the refrigerator as desired.
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Old 07-06-2009, 03:20 PM   #24
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I used some fresh tarragon in my Chick Pea Salad for the 4th. It was a nice addition.
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Old 07-06-2009, 08:47 PM   #25
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i always think i like it or should like it. however, i really don't and and am almost always sorry when i do use it. to me it has a funky earth smell. not any help i know
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Old 07-07-2009, 12:08 PM   #26
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Babe, I've had several people tell me they dislike tarragon. I have the soap-suds reaction to cilantro, so I dislike it, even tho I have tried and tried to like it. Everyone's palate and/or chemical makeup are clearly not alike.

When a recipe calls for tarragon, you can substitute any herb you DO like. As far as I have ever found, they are pretty interchangeable.
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Old 07-07-2009, 03:44 PM   #27
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Quote:
Originally Posted by ChefJune View Post
Babe, I've had several people tell me they dislike tarragon. I have the soap-suds reaction to cilantro, so I dislike it, even tho I have tried and tried to like it. Everyone's palate and/or chemical makeup are clearly not alike.

When a recipe calls for tarragon, you can substitute any herb you DO like. As far as I have ever found, they are pretty interchangeable.

odd huh, i love cilantro in many many things
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Old 07-07-2009, 09:08 PM   #28
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I rarely use tarragon. But over the years find myself using tarragon in chicken and dumplings and beef stew. I know not why just habit and people like both dishes so i keep doing it.

Bonnie Royster, GSD
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www.whosstylin.com
A Woman’s Lifestyle Resource & Salon Professionals Connection

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