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Chef2Chef Recipe Club - Volume 4 Issue 118 - June 11, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Tarragon, a member of the Composite tribe, closely allied to Wormwood, is a perennial herb cultivated for the use of its aromatic leaves in seasoning, salads, etc., and in the preparation of Tarragon vinegar. There is a recipe below. It can grow to a height of about 2 feet (although mine never does) and has long, narrow leaves, which are undivided. It can bloom in late summer. The small flowers appear in round heads and are yellow mingled with black. The roots are long and fibrous, spreading by runners. Two kinds of Tarragon are cultivated in kitchen gardens. The French Tarragon, with very smooth, dark green leaves and the true Tarragon flavor, and Russian Tarragon, a native of Siberia, with less smooth leaves of a fresher green shade and somewhat lacking the tartness of the French variety. It loves warmth and sunshine and succeeds best in warm, rather dry situations. A little protection should be provided to the roots through the winter, as during severe frost they are liable to be injured. Both varieties need a dry, rather poor soil, for if set in a wet soil, they are likely to be killed during the winter months. The green leaves should be picked Midsummer. The foliage may also be cut and dried in early autumn for use in a dry state afterwards. The beds should then be entirely cut down to protect from frost. Tarragon leaves have a fragrant smell in addition to their aromatic taste and makes an excellent pickle. Fresh Tarragon possesses an essential volatile oil, chemically identical with that of Anise, which becomes lost in the dried herb. Tarragon vinegar is a great flavoring for Tartar Sauce, some cooks mix their mustard with Tarragon vinegar and it is used when making a Bernaise Sauce. Tarragon Vinegar Ingredients: 1 pt. cider vinegar 1 pt. white vinegar 3 tbsp. dry tarragon Instructions: In clean glass jar place dried tarragon. Bring Vinegar to a light boil & pour into jar (over the tarragon). Do not cap.. Let cool If the jar has a metal lid place plastic wrap over jar before putting on lid so the vinegar does not come into contact with any metal. Place in a dry & dark area (cupboard). After 2 weeks strain the tarragon vinegar through cheesecloth & pour into new clean jar or glass bottle, add a stem or two of fresh tarragon to the vinegar for a garnish. Pretty basic simple recipe, easy to make & great to use! NOTE : YIELD: 1 quart -------------------------------------------------- Culinary Classics Since Culinary Classics is the manufacturer, you are able to order form our pre-designed chef coats, pants, shirts, aprons, vest and more from our web site. If you want a different fabric or options, we are able to custom make even one item to order. Complete in house embroidery and a staff of design consultants are standing by to guide you through the ordering process. This makes for the ultimate service and product choices. http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- Creamy Tarragon Dip 10 servings Ingredients: 1 pkg. Cream cheese, softened (8oz) 1/2 cup Mayonnaise 1/4 cup Milk 4 tsp, Tarragon vinegar 1 tsp. Sugar 3/4 tsp. Fresh Tarragon 3/4 tsp. Salt 1/8 tsp. Pepper Romaine lettuce leaves Carrot sticks Chinese pea pods Cauliflower Zucchini slices Instructions: In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate. To serve, line a plate with the Romaine leaves. Arrange vegetables and bowl of dip on the plate. If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dripping consistency. -------------------------------------------------- The best BBQ burger recipe from Bandana Bandito Summer is barbecue time, and everyone has his or her own ideas on what makes a barbecue great. But the Bandit has found a classic burger recipe that is destined to become a favorite with ALL your family and friends. Succulent and delicious with the crunch of pickled Jalapeno peppers and the pure taste of the Bandit's spicy BBQ sauce - you're looking at the big hit of your summer! Click here for the BBQ burger recipe PLUS a special bonus potato salad recipe - exclusive to the Chef2Chef newsletter readers only! http://www.bandito.com/c2c_june.html All the products mentioned are available at the Bandana Bandito website, or call 800.880.5938. Our products are all available as singles or by the case (12 pcs) http://www.bandito.com/c2c_june.html -------------------------------------------------- Mushrooms with Tarragon 4 servings Ingredients: 3 cups Button Mushrooms 1 ea. Clove garlic 1 tsp. Oil 1 tbsp. Tarragon 1/2 tsp. Soy sauce Salt to taste Instructions: Sauté mushrooms & garlic in oil till soft. Stir in the remaining ingredients & serve. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? Register to win a cookbook from Robert Wemischner and Diana Rosen called Cooking with Tea. It's a $35 dollar value. Click here to register: http://marketplace.chef2chef.net/sweep/ Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit's Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. http://html.chef2chef.net/goto.php?id=215 Chef Revival has launched a new line of Chef Clogs. These exciting new clogs have the flexibility and support every chef needs. Register to win one of 8 pairs to be given away. A $95 value for each pair. http://html.chef2chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Tarragon Chicken 6 servings Ingredients: 6 Boneless, skinless chicken breasts 4 tbsp. Butter, divided 1 tbsp. Olive oil 2 tbsp. Finely chopped shallots 1 tsp. Minced garlic 3/4 cup Beef or veal stock 3/4 cup Chicken stock 1/2 cup Dry white wine 1 tbsp. Fresh chopped tarragon or 1 1 tbsp. Chopped parsley 1/4 tsp. Pepper Salt to taste Instructions: Trim the chicken breasts and pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown. Remove from pan and keep warm. Pour grease out of the pan and add the remaining butter. Add shallots and garlic and sauté, stir constantly for 3 minutes. Add the stocks and wine and reduce by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |