Tarragon is my new favorite herb. It's what turns hollandaise sauce into béarnaise sauce. Tarragon chicken, tarragon aioli, etc.
What restaurants use tarragon?
Like you, I too enjoy tarragon.
But it is largely a French herb, so look for French restaurants to start with.
I buy the French Tarragon Mustard from Epicure Imports, with sale coming in two weeks, aka 7/24-25, and thus prepare dishes at home. 6900 Beck, North Hollywood.
Pattypan squash tonight steamed with dried tarragon, accompanying crab cakes from Trader Joe's, is a delicious dinner.
Whether that whets an appetite or just merely addresses the issue is up to you.
But we are probably the only two on this board that enjoy this wonderful herb.
It's good with scallop dishes.
I'm a tarragon fan. I grow my own from a seedling I bought at Sprouts. Goes great with chicken salad. Tender Greens makes a butter leaf salad with lemon tarragon dressing which is excellent.
You've inspired me to try growing my own. Any tips re: amount of sun, water and amount of time it takes to grow?
Buy one or two seedlings and a 10-12 inch pot for each. Forget seeds. Plant in a good potting soil. Keep it in bright shade or filtered sun until they start to grow. Keep away from hot full sun. They will die back at the end of summer. But if your lucky, the roots will start growing again. During growing season (spring and summer) water, don't drown. Feeding once in a while helps. Good luck.
Alma
Sqrl
Very tasty Grenadine of beef at Musso & Frank.
Other than bernaise sauce, the only classic dish I know of that uses it is chicken tarragon, though it's surely used elsewhere. I myself remember my first trip to France, and having a delicious chicken tarragon at an outdoor restaurant in the Loire Valley, so your question made me curious as well. Perusing the menus of the dwindling number of French restaurants in los Angeles (Bouchon, Church & State, a few places in the valley), I only found it in bernaise sauce. So chicken tarragon seems like a thing of the past.
Tarragon is one of my staples in my herb garden and isn't too difficult to maintain. I keep it in a small container, full sun, regular watering and it thrives. Aside from what's already been mentioned (Bearnaise, chicken salad etc.) I like to use it in vinaigrettes, compound butter, crab cakes, and fine herbes omelettes. I've also heard that it's used as a digestif in sodas.
Tarragon in an omelet sounds amazing. Now to find a restaurant with it on their menu. I use a website names menupages.com
... and a site that doesn't get as much traffic as it should:
You can narrow down the tarragon dishes. Includes Nigella Lawson's Tarragon Chicken with a liberal dose of the herb!
I am very much aware that it's almost exclusively used in French cookery, so in my floral-delivery days I was surprised that whenever I delivered to Maggiano's in Woodland Hills the back corridor by the kitchen smelled strongly of it. Maybe they use a lot of béarnaise?
Mrs. O loves it, though since she's not eating chicken anymore – sautéed chicken with tarragon was her favorite – I'll need to find some other use for it. She is still eating the faceless varieties of mollusk, though, so mc michael's suggestion of scallops sounds like a good way to go. And I do have a patio pot I can put some in.
FWIW, there's an armenian carbonated beverage that's tarragon flavored. rollyer or something like that.
IIRC ferran adria when he was still running el bulli had a stage that included a sprig of tarragon that you sniffed before eating a prawn. tarragon would have otherwise overpowered the prawn.
I love a little in my tuna salad!
I always have tarragon mustard in the pantry that I buy from Epicure Imports, also available for more dinero at Surfas Culver City, which tastes wonderful on any beef, lamb or salmon filet baked in a toaster oven.
Cook at 450 degrees for 15 minutes.
btw - Epicure's next sale dates are next week, July 24 and 25.
am making a modified version of Ludo's roast carrot salad for tonight and he finishes it w/ parsley, tarragon, chervil and chives. assume they serve it at Petit Trois or Trois Mec.
http://cooking.nytimes.com/recipes/10...
I love tarragon as well.
I recommend Gelson's fresh Tarragon Egg Salad in the deli area. I can't get enough of it.
Yeah, I have bought Gelson's deli for years but it really is pricey.
I also love their Herbed Tuna Salad. But it's $14.00 a pound!
Now, I go to Ralph's and get their Chicken Salad at $6.99 a pound. It's great on Oroweat's Winter Wheat Bread which is their top of the line priciest as well. It's getting harder to find.
Oh, and Ralph's also used to have a wonderful Chicken Salad with Chervil. I never knew I loved Chervil until I tasted it. Not sure I've seen it in awhile.
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