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16 answers 1685 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 5 years ago

lots of lovely tarragon recipes to peruse in the food52 archives: http://www.food52.com/recipes...

I like it best with seafood and egg dishes.

Have fun exploring!

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 5 years ago

We are making a cantaloupe-tarragon sorbet at Peels right now. There's a lot of melons that would work well with the herb-- honeydew, galia, charantais, cucumber, h'aogen...

Tarragon is both a strong and soft flavor and can completely take over a dish if one isn't careful. That said, tarragon is nice tossed into a salad, like a leafy green, or chopped into a salad dressing {tarragon pairs well with creamy dressings made with yogurt and buttermilk}, or blended into a cold soup. I have even been known to toss it into a muffin or scone batter, but I think it shows off its best personality in raw/cool foods.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 5 years ago

I also love tarragon. Lately, I've been having it + chives with eggs. Sometimes I add a little fresh goat cheese to that combination. Tarragon is also great with chicken. And one of the the great French sauces, Béarnaise sauce, is like a Hollandaise but made with tarragon instead of lemon--it's superb with beef. And it's also a classic in simple green salads. Very versatile! I wish it were slightly easier to grow.

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sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added about 5 years ago

duplicate answer posted

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sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added about 5 years ago

I agree with Greenstuff regarding chicken. I make a killer tarragon, toasted pecan, mayonnaise salad. I also jazz up everyday green salads and rice with it, and infuse olive oil with it. The infused oil makes a nice hostess gift. Oh, love it in a rustic beef stew.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

I make a panna cotta with lavender blossoms and tarragon poached in the cream. I have a feeling the same combination would be lovely in a creme brulee.

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added about 5 years ago

Tarragon chicken salad from the Silver Palate cookbook is pretty dang good. Also I'm a big fan of lentils and tarragon -- I never have had in lentil soup (which sounds good) but have often made a lentil/toasted walnut/tarragon cold salad dressed with vinegar & olive oil.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added about 5 years ago

Tarragon also goes really well with blueberries.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 5 years ago

Tarragon vinegar and tarragon mustard! Also, mix it with parsley, chervil and chives to create "fines herbs" which is nice in creamy salad dressings, in chicken salad, with fennel, etc. ;o)

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added about 5 years ago

Michael Chiarello has a recipe for a yummy heirloom tomato panzanella salad that uses tarragon in it.

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added about 5 years ago

I am a huge fan of the Silver Palate chicken salad recipe as well.

33f00148 b116 47f0 8789 76ae3bdb2bbb  photo 1
added about 5 years ago

My favorite tarragon use is with pan seared scallops in butter. Very simple and elegant, and done in 10 minutes! Just sear the scallops in some butter and after you flip them from side 1 to side 2, add the tarragon and a splash of white wine.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

I really like tarragon on corn on the cob, or off the cob, along with butter, salt, and pepper.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

There are so many great suggestions here -- most of what I was going to say has been said already! So I'll just add that I'm also a big fan.

I find it easy to grow, and it comes back on its own every year.

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added about 5 years ago

Re: growing. Don't be fooled, as I was, by the seed packets. From seed, you're likely dealing with Russian Tarragon, which is noticeably lacking flavorwise. French Tarragon is hard from seed, but you're more likely to have success getting a started plant from a nursery / stem cutting from a friend. The French Tarragon is much more flavorful and hardy once it's established.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

I love the combination of tarragon with zucchini. I make a zucchini pancake and add fresh, minced tarragon to it. It's heavenly!