Buttered Tarragon Chicken

buttered tarragon chicken

This is the time of year when I really, really, REALLY miss my trusty whiskey barrels of herbs that are outside my kitchen door.  They are still there, but currently they are under a good 18 inches or so of mean-looking frozen snow, and the lovely friendly basil, rosemary, parsley, sage, mint, thyme and tarragon that live in them during the summer are just misty memories.  So every once in a while I fork over the money to buy a handful of whatever herb I am craving, just to remind me that one day I will be able to just run outside and snip myself a handful.  This time I was jonesing for sweet anise-tasting tarragon, with some brown butter braised chicken. Read More & Get the Recipe

Shrimp Artichoke Pot Pie

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Okay, so I know that this is not the most beautiful food picture I have ever taken.  Not by a long shot...and usually when that happens, I usually don't post about the recipe, because for me and my little blog, it's as much about the picture as it is the recipe.  Please see this post for more on this stubborn quirk of mine and what can happen when I try and fight against it. Read More & Get the Recipe

Chocolate Merlot Tarragon Truffles

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Someone I hold near and dear recently commented that I talk about some, well, strange food combinations on this blog, and I know he's sitting out there somewhere looking at the title of this recipe and shaking his head.  Because it is not every day that you run into a combination of chocolate and merlot in the same truffle, not to mention the tarragon.  I'll get to the tarragon in a sec, but this gives me yet another opportunity to mention my favorite merlot...Red Bicyclette. It's a little hard to track down, but if you ever spot it and you are a merlot-lover like me, give it a try.  Yum.  Meanwhile, back at the tarragon...I know you might be thinking, why on earth would I toss some herbs into a mixture of perfectly good chocolate?  Merlot maybe, but tarragon?  But be brave and do it...tarragon gives these babies just a teeny hint of that anise flavor that cuts the sweetness just the right amount.  That and rolling the truffles in a nice coating of unsweetened cocoa Read More & Get the Recipe

Shrimp and Tarragon Crostini

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I love crostini.  Maybe it has something to do with my love for toast, which you can read about here if you are interested.  And even though I flirted with silver dollar pancakes shamelessly in terms of being the vehicle for holding delicious little spoonfuls of various things.  But crostini, you will still always be first in my heart, especially when you are topped with a delicious mixture of shrimp and tarragon.Crostini is super-simple to make.  Just slice up a loaf of your favorite French bread (or Italian bread if you are the kind that likes your crostini substantial. Slice it pretty thin...as close to 1/4 inch as you can get without driving yourself crazy.  Brush them with a little olive oil and pop them on a cookie sheet and into a 400 degree oven just until they are getting golden brown - 5 to 10 minutes.  After that, the possibilities are endless, but in this case I went with a quick little mixture of cooked chopped shrimp, mayo, fresh chopped Read More & Get the Recipe

Deviled Eggs with Tarragon and Shallots

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Well, the Easter Bunny is almost here, and you know what that means.  Yes yes, there are chocolate bunnies, and jelly beans, and we all need to switch our closets from the winter clothes to the summer clothes, but that's not the most exciting part.  The most exciting part is that there are hard-boiled eggs everywhere you turn.  Which means...deviled eggs!!! Now, the garden variety deviled egg is just fine with me, and I can eat an unmentionable number of them at a clip.  But a whole new deviled egg world opened up to me with this month' issue of one of my favorite magazines, TASTE OF THE SOUTH.  Along with a whole raft of recipes for barbecue that I intend to make all summer long, there was also an entire array of recipes for variations on the deviled egg...including this little beauty, which I promptly added to our Friday Night Lights rotation. Among other things, I learned a deviled egg fact that I had never learned before, which is this: in addition to the usual approach, Read More & Get the Recipe

Tarragon Chicken Salad

tarragon chicken salad

Summer is getting so close I can almost taste it, and one of the things I love best about summer is having my wooden barrels full of herbs. I plant little basil, parsley, thyme, mint, sage, rosemary and tarragon plants, and by the middle of July I am doing everything I can to keep up with them. But right now, in the middle of April, it is just a little bit risky to be putting those tender little baby plants out yet, and so my barrels are sitting out there with nothing in them but last year's dirt. And so perversely, all I want to make are recipes that call for fresh basil, parsley, thyme, mint, sage, rosemary and tarragon. Which means I have to dip into the teenager's college tuition fund to actually BUY them at the supermarket, but some things have to be done. And speaking of the supermarket, this particular recipe is the closest I have ever come to replicating the awesome but extremely expensive chicken salad at Whole Foods. It is a snap to make, and while you CAN use Read More & Get the Recipe