TUNA IN TOMATO-TARRAGON BROTH
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season both sides of tuna with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add tuna to hot pan and cook 2 minutes per side, until golden brown.
- In a medium bowl, combine broth, tomatoes, shallots, and tarragon. Add mixture to skillet and bring to a simmer. Simmer 2 minutes, until tuna is cooked to medium (or longer for more well done fish). Finish the sauce with butter. Serve 4 tuna fillets with all of the sauce and rice. Reserve the remaining tuna for melts, if desired.
CARROT AND TARRAGON SOUP
This recipe is served at Ballymaloe House in County Cork, Ireland. Found in New Celtic Cooking by Kathleen Sloan-McIntosh and Ted McIntosh.
Provided by Whisper
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large saucepan over moderate heat.
- Add the olive oil, onion and garlic and saute for a few minutes.
- Add the carrot to the pan and toss together until well coated.
- Add the lengths of fresh tarragon and toss together.
- Add a little salt and pepper, lower the heat and cover the vegetables with a piece of buttered wax paper or parchment paper.
- Press it down on top of the vegetables.
- Cover and let the vegetables cook over low heat for about 10 minutes.
- Remove the lid and the paper, add the broth and bring to a boil.
- Cook vegetables until soft.
- Remove and discard the tarragon stems.
- Using a hand-held blender or regular blender or food processor, blend the vegetables to a puree.
- When smooth, add the cream and reheat until quite hot.
- Serve with a little fresh tarragon for garnish.
Nutrition Facts : Calories 332.4, Fat 17.3, SaturatedFat 8.1, Cholesterol 38, Sodium 1016.2, Carbohydrate 40.8, Fiber 7.6, Sugar 15.1, Protein 6.4
LEEK, POTATO, AND TARRAGON SOUP
Categories Soup/Stew Milk/Cream Potato Appetizer Quick & Easy Yogurt Leek Winter Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.
VEAL CHOPS WITH TARRAGON
Provided by Darren DiPietro
Categories Beef Herb Sauté Quick & Easy Dinner Veal Pan-Fry Tarragon Bon Appétit Pennsylvania Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Season veal with salt, pepper and 1 teaspoon tarragon; dust lightly with flour. Melt butter in heavy medium skillet over medium-high heat. Add veal and cook until light brown and just cooked through, about 4 minutes per side. Transfer veal to plate. Add wine, broth, lemon juice and remaining 1 teaspoon tarragon to skillet. Boil until juices are syrupy, scraping up any brown bits, about 5 minutes. Return veal and any collected juices to skillet and cook until just heated through, about 1 minute.
SWEET TARRAGON-MARINATED VEGETABLES
Crunchy raw garden veggies flavored in a sweet tarragon marinade... so good tossed onto a little fresh garden lettuce. If snow peas are fresh and young enough, you don't need to cook them. Our garden is giving them up daily; but this dish can be tailored to whatever your garden's producing or whatever's on sale at the store that week.
Provided by EdsGirlAngie
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the oil, vinegar, lemon juice, green onions, tarragon, sugar, salt and pepper.
- Combine vegetables in a shallow dish and toss with the marinade.
- Cover and refrigerate at least 4 hours and up to 24 hours, stirring occasionally.
- Drain off marinade before serving, or toss vegetables with some lettuce and use marinade as the dressing.
Nutrition Facts : Calories 399.9, Fat 40.8, SaturatedFat 5.7, Sodium 10.4, Carbohydrate 9.3, Fiber 2, Sugar 5.9, Protein 1.9
TARRAGON CHICKEN AND RICE SOUP
When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth.
Provided by RUBYJEWEL
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
- Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 20.9 g, Cholesterol 24.7 mg, Fat 1.4 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 0.4 g, Sodium 284.5 mg, Sugar 2.8 g
VEGETABLE BROTH
Provided by Jean Georges Vongerichten
Categories Soup/Stew Herb Vegetable Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Gourmet
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Put all ingredients in a 4-quart heavy saucepan and bring to a boil over moderately high heat. Boil, uncovered, 20 minutes, then pour through a large fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
TARRAGON BEEF STEW WITH VERMOUTH
Simply throw it all together, cover, and walk away. Return to a rich, hearty, dark stew. Serve with heavy, rustic breads and strong cheeses, such as smoked Cheddar, baked Brie, or Roquefort.
Provided by Christine M. Cook
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
- Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
- Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.
Nutrition Facts : Calories 449.8 calories, Carbohydrate 29.7 g, Cholesterol 76.6 mg, Fat 20.2 g, Fiber 1.9 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 423.5 mg, Sugar 13.5 g
SPANISH TARRAGON CHICKEN
My next door neighbour gave me this recipe and I will be making it tonight. She swears it's the best and her family loves it.
Provided by AussieGal Tracey
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rub oil all over the chicken. Place into a casserole dish. Place uncovered into a preheated (180 degrees c) oven.
- Bake for 30 minutes.
- Add the ham, onion, celery, carrots, stock and tarragon. Cover and continue to bake for 1 hour.
- Remove from oven, strain the broth (keep broth) and carve chicken.
- Return the chicken to the casserole dish and reserve warm with the vegetables.
- Heat the butter in a saucepan; stir in the flour and pour in 2 cups of the strained broth. Simmer until sauce thickens; pour over chicken and vegetables. Serve in the casserole dish.
Nutrition Facts : Calories 389.8, Fat 24.4, SaturatedFat 8.1, Cholesterol 107.5, Sodium 786, Carbohydrate 11.5, Fiber 1.7, Sugar 4.2, Protein 29.9
LEEK, POTATO, AND TARRAGON SOUP
Recipe found on Epicurious.com - Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead.
Provided by lauralie41
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
- Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 317.1, Fat 22.4, SaturatedFat 13.5, Cholesterol 67.6, Sodium 194.5, Carbohydrate 23.5, Fiber 2.2, Sugar 5, Protein 8.9
ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER
Provided by Brad Avooske
Categories Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
- Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.
MIXED MUSHROOM AND TARRAGON RISOTTO
Got this one from my cooking club...and it is incredibly yummy and easy to put together. You can use whatever fresh mushroom combination looks good at your market. Add a mixed green salad with a tart red wine vinaigrette to round it out for a perfect meal!
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan, bring broth and wine to a simmer.
- Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
- Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
- Remove mushrooms from saucepan with slotted spoon; set aside.
- Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
- Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
- Add all but 1/2 cup of the simmering broth mixture.
- Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
- Stir in tarragon and mushrooms.
- Cook 2 minutes, stirring constantly.
- Add cheese; stir to blend.
- If necessary, add remaining broth for a creamy consistency.
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