Tarragon Chive Potato Bread Food

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.

TARRAGON & CHIVE POTATO BREAD

Steps:

• Combine 3 cups flour and yeast in a large bowl.
• Heat milk, sugar, salt and butter until butter melts, and stir into dry ingredients in bowl along with soup, sour cream, chives and tarragon.
• Beat in more flour, gradually, until dough becomes too stiff to stir.
• Turn out onto floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
• Put in a large oiled bowl, and cover with plastic wrap.
• Allow to rise in a warm place until doubled in bulk (about 1 hour).
• Punch down, and divide in half to make 2 loaves.
• Pre-heat oven to 375F (400 at 6000 ft).
• Place loaves in well greased pans, cover and let rise until doubled in bulk (about 30 minutes).
• Bake bread in the center of the oven for 30 minutes, or until browned and hollow sounding when tapped (May have to cover with foil tent the last 10 minutes to prevent excessive browning).
• Brush hot loaves with butter.
• Remove from pans and place on rack to cool.

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 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.

CHIVE-TARRAGON DEVILED EGGS

Steps:

• Cut eggs in half lengthwise; carefully remove yolks.
• Mash egg yolks; stir in mayonnaise, lemon juice, hot sauce, and next 4 ingredients. Spoon or pipe egg yolk mixture evenly into egg white halves.
• Cover and chill at least 1 hour or until ready to serve. Garnish, if desired.

POTATO-TARRAGON GRATIN

Steps:

• Preheat oven to 375ºF.
• Butter 8x8x2-inch glass baking dish.
• Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan.
• Season generously with salt and pepper.
• Bring to boil over medium heat.
• Reduce heat; simmer 4 minutes.
• Using slotted spoon, transfer potatoes to prepared dish.
• Pour cream mixture over.
• Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour.
• Let stand 10 minutes.
• Sprinkle with parsley and serve.

ELEGANT TARRAGON TWICE BAKED POTATOES

Steps:

• NOTE: Depending on the size of your potatoes is how much of the other ingredients you will need. If the potatoes tend to be more medium-sized than large, start with the smaller amounts.
• Heat the oven to 350 degrees. Pierce potatoes, rub the potatoes with oil, sprinkle with the coarse salt, and bake 1 hour or until tender when tested. Set the oven to broil.
• In a small pan, heat the butter and milk, but do not boil.
• Cut the potatoes in half lengthwise and scoop out the pulp. Mash, until creamy, with the butter/milk, and salt and pepper to taste. Stir in the cheese and tarragon.
• Place the potatoes into a pastry bag fitted with a large star tip and pipe back into the shells.
• Broil the potatoes until the top is just golden brown, about 1-2 minutes, depending on your broiler.

SOUR CREAM & CHIVE POTATO BREAD

Steps:

• Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding water or flour if needed. The dough will become fairly elastic, though still somewhat stiff. Place the kneaded dough in a greased bowl or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes, until it's quite puffy (though not necessarily doubled in bulk.).
• Shape the dough into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch over the rim of the pan.
• For sandwich rolls, divide the dough into six pieces, each about 4 1/2 ounces in weight. Roll each piece into a smooth ball, then flatten the balls (using your fingers and/or a rolling pin) till they're about 4 inches in diameter. Place them on a lightly greased or parchment-lined baking sheet, about 1 inch apart, and cover them with a proof cover or lightly greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour (or longer, depending on the temperature of your kitchen), till they're noticeably puffy, though probably not doubled in bulk.
• Bake the bread in a preheated 350°F oven for about 40 minutes; an instant read thermometer inserted into the center will read about 190°F Bake the rolls in a preheated 350°F oven for 22 to 27 minutes, or until they're a light golden brown. Remove the bread or rolls from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. Transfer to a rack to cool.

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.

POTATO TARRAGON BREAD

Steps:

• Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 170 calories (35 calories from fat) 4g fat (1g saturated) 20mg cholesterol 310mg sodium 30g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPWe found from our testing that for good texture and volume, slightly less yeast is needed in the 2-pound loaf than is needed in the 1 1/2-pound loaf.Try ThisFor a delicious Potato Chive Bread, use the same amount of freeze-dried chives or 1 tablespoon chopped fresh chives for the tarragon.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COD WITH TARRAGON AND POTATOES

Steps:

• Adjust oven rack to uppper-middle position, place rimmed baking sheet on rack and heat oven to 500 degrees. Meanwhile, toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl. Microwave, covered, until tender 4-8 minutes.
• Combine mustard, tarragon and garlic in bowl. Toss half of mustard mixture, bread crumbs and 1 tablespoon oil in medium bowl. Whisk mayonnaise and lemon juice into remaining mustard mixture. Pat fish dry with paper towels. Coat top and sides of fish with mayonnaise mixture, then dredge in crumb mixture, pressing to adhere.
• Brush preheated baking sheet with remaining oil. Arrange fish, crumb side up, in center of baking sheet and scatter potatoes around fish. Bake until fish is cooked through, 12 to 15 minutes. Transfer fish to platter, tent loosely with foil, and heat broiler. Broil potatoes until spotty brown, 4 to 6 minutes. Transfer potatoes to platter. Serve.

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 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.