Fingerling Potatoes With Chives And Tarragon Food

FINGERLING POTATOES WITH TARRAGON CHIVE BUTTER

Steps:

• Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add in potatoes. Cover and bring to a boil; steam until tender, 15 to 20 minutes.
• Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.
• Transfer garlic butter to a mini food processor. Add remaining butter, creme fraiche, chives, and tarragon; pulse until smooth. Season with salt and pepper.
• Drain potatoes and place in a bowl. Gently break open using the back of a large spoon, but do not mash. Mix in about 1/2 of the garlic-herb butter. Season with salt and pepper.

FINGERLING POTATOES WITH CHIVES AND TARRAGON

Steps:

• Peel potatoes and halve lengthwise.
• Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.

ROASTED FINGERLING POTATOES & GREEN BEANS IN TARRAGON SAUCE

Steps:

• Preheat oven to 425°.
• Cut fingerlings in half lengthwise, and place in a large bowl.
• Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
• Place potato halves, cut sides up, in a jelly-roll pan.
• Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan.
• Bake potatoes at 425° for 30 to 32 minutes or until tender and browned.
• While the potatoes are baking, make the sauce.
• Whisk together first 6 ingredients in a small bowl until combined.
• Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
• Whisk in green onion and tarragon.
• Use immediately, or store in an airtight container in refrigerator up to 2 days.
• Let chilled dressing stand 30 minutes before using.
• Remove potatoes from oven, and let potatoes stand in pan.
• Bake green beans at 425° for 12 minutes.
• Arrange green beans around roasted potatoes on a serving platter.
• Drizzle with Creamy Tarragon Dressing.

FINGERLING POTATOES WITH FRESH PARSLEY AND CHIVES

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain., In a large bowl, combine olive oil and seasonings; reserve 1 tablespoon. Add potatoes; toss to coat. Let stand 15 minutes., Thread potatoes onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat 8-10 minutes or until browned, turning once. Cool slightly., Remove potatoes from skewers. Transfer potatoes to a large bowl. Add reserved marinade and herbs; toss to coat.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• Make sauce:.
• Pick enough tarragon leaves to measure 1/2 cup (do not pack).
• Chop enough chives to measure 1/3 cup.
• Coarsely chop shallot.
• In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
• Sauce may be made 1 day ahead and chilled, covered.
• Bring sauce to cool room temperature before serving.
• Make Fish:.
• In a deep 10-inch skillet bring wine and water to a simmer, covered.
• Cut salmon into 6 pieces and season with salt and pepper.
• Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
• Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
• When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
• Salmon may be cooked 1 day ahead and chilled, covered.
• Bring salmon to cool room temperature before serving.
• Assemble:.
• Cut potatoes lengthwise into 1/8-inch-thick slices.
• In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
• Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
• Season potatoes with salt and arrange salmon on top of potatoes.
• Garnish salmon with peas.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• Make sauce
• Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
• Make Fish
• In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.
• Assemble
• Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas.

GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat a grill to medium heat.
• Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
• Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.