Peas With A Fresh Tarragon Goat Cheese Sauce Food

PEAS WITH A FRESH TARRAGON GOAT CHEESE SAUCE

Steps:

• Blend Chavrie, and tarragon in medium sauce pot.
• Bring to a gentle simmer.
• Add peas and simmer until thoroughly heated about 5 minutes.
• Serve in a casserole dish.
• Serving Suggestion:.
• Garnish with fresh chopped parsley.
• Replace tarragon with mint.

PEAS WITH LEMON AND TARRAGON

Steps:

• Place peas, sugar and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain.
• Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.

SAUTé OF SPRING PEAS WITH TARRAGON

Steps:

• Melt butter in heavy large skillet over medium heat. Add peas and snow peas. Stir to coat. Cook until just tender, stirring occasionally, about 3 minutes. Stir in tarragon. Season with salt and pepper. Serve immediately.

POACHED CHICKEN WITH TARRAGON SAUCE AND PEAS

Steps:

• Put chicken, garlic, bay leaf, peppercorns, and a few parsley sprigs in a Dutch oven. Fill almost to the top with cold water; bring to a boil. Reduce to a bare simmer. Cook until chicken is no longer pink in the center, 18 to 20 minutes; transfer to a bowl. Add enough poaching liquid to cover; let cool. Reserve garlic and 1/2 cup remaining poaching liquid from pot.
• Process tarragon, bread, capers, reserved poached garlic, and parsley in a food processor until smooth, about 15 seconds. With processor running, add oil and reserved 1/2 cup poaching liquid. Stir in salt, and season with pepper.
• Bring a small pot of water to a boil; add peas. Cook fresh peas until bright green and crisp-tender (or frozen peas until heated through), about 2 minutes; drain. Spoon 2 tablespoons sauce onto each of four plates. Cut each breast half into 5 or 6 pieces. Divide among plates; scatter peas on top. Garnish with tarragon; serve with extra sauce on the side.

BAKED PEAS WITH TARRAGON, YOGURT, AND PISTACHIOS

Steps:

• Preheat the oven to 500˚F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally.
• Meanwhile, put the tarragon, scallions, olive oil, yogurt, and ¼ cup of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios, and bake for about 15 minutes-about the time the top will begin to brown. Remove and serve in your best serving bowl.