Tag Archives: tarragon

Recipe: Shredded Root Vegetable Ragout

17 Jan

Deborah Madison does it again.  Somehow she combined two of my favorite ingredients (tarragon, sour cream) into a wonderful wintery dish that’s perfect for the end of a long holiday weekend (plus, it used many of our CSA veggies).  This would be good for a potluck, since you can make much of this in advance.  If you do not have a food processor with a grater attachment, run out and get one now!  This recipe can easily be made with an old box grater, but a food processor really cuts down prep time and the amount of bloody knuckles you may suffer.  Adapted from Vegetarian Suppers.

“wild rice pancake”

  • 2 cups cooked wild rice or long-grain brown rice (I used a wild rice mix)
  • 3 eggs, separated
  • 1 cup milk
  • 3 T oil or melted butter
  • 3/4 c whole wheat pastry flour (or AP flour)
  • 2 t baking powder
  • 2 scallions, sliced
  • 1 T tarragon, chopped
  • 1 T parsley, chopped

“the ragout”

  • 2 T olive oil
  • 2 bay leaves
  • 1 red onion, diced
  • 2 T tarragon, chopped
  • 1 large beet, peeled & grated (we got some candy cane beets)
  • 1 large carrot (or 3 small ones), peeled & grated
  • 1 large parsnip, peeled & grated
  • 4 c thinly sliced red cabbage
  • 1 tart apple, peeled & grated
  • 1 T tomato paste
  • 1/2 cup vinegar (I did half balsamic, and half red wine b/c that’s all I had)
  • 1/2 c toasted walnuts chopped (from a Christmas gift!)
  • 5 oz goat cheese
  • Sour cream for serving

Oil a 9×12 inch gratin dish, or a couple smaller ones.

Chop have of the rice finely and leave the rest whole.  Mix the egg yolks with the milk and oil, then whisk in the flour, baking powder, 1/2 t salt and rice.  Stir in the scallions and herbs and some pepper.

Heat oil in wile skillet with the bay leaves over med-high.  Add onion and tarragon, then beet, carrot, parsnip and cabbage.  Season with 1 t salt and cook until cabbage is tender (stirring frequently).  Halfway through the cooking, add the apple and 1/2 cup water.

Once the veggies are tender, stir in the tomato paste and vinegar.  toss well, season with pepper and turn off the heat.  Add more water if it looks too dry.  Stir in the nuts and then transfer to the baking dish(es).  Place aside.  Preheat oven to 375.

When ready to bake, crumble goat cheese into the veggies and toss.  Whip the egg whites with a pinch of salt until stiff and fold into the rice batter.  Bake for 25 minutes.  Enjoy with sour cream and a nice white wine.

This recipe would also be good just as shredded root veggies, sauteed, and served with rice, etc.  Had not really thought of grating root veggies before like this, but it’s so easy and delicious!

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Recipe: Pasta with Asparagus and Egg

9 Apr

OK – so technically this doesn’t have any CSA ingredients in it either – but the asparagus are from the Santa Monica farmers market, and the herbs are from our yard.

Ingredients

  • 1 bunch asparagus, trimmed and sliced into 2-inch lengths
  • Whole wheat linguine pasta for 2 people
  • small handfull of chives, chopped
  • small handfull of tarragon, chopped
  • red pepper flakes to taste
  • grated Parmesan cheese to taste
  • 2 eggs, fried sunny side up (yolk should be runny)

Bring a large pot of salted water to boil and throw in the pasta.  About a minute before the pasta is done, throw the asparagus into the pot.  Drain and put back into the pot.  Combine pasta with herbs, olive oil, red pepper flakes and cheese plus S&P.  Toss to combine.  Put on plate and top with egg and more cheese if you like.  Beyond yummy!

Recipe: Beet & Goat Cheese Salad

1 Mar

Nothing mind blowing here in terms of flavor profiles, etc.  but this was a tasty salad!  Inspired by this recipe from the NY Times we used lots of greens and all our beets.  I don’t think i’ve ever actually cooked beets, but the NY Times technique made it mess-less and quick.

Ingredients for roasted beets

  • 3 beets, peeled, and cut into 1/2 inch cubes
  • olive oil
  • red wine vinegar

Preheat the oven to 375.  Toss the beets in the oil & vinegar, salt & pepper.  Spread out in a single layer on a foil-lined baking sheet and cover with another piece of foil.  Crimp the edges a bit to make a packet and cook for 20 minutes.  Remove the foil lid, stir the beets around and cook for another 15-20 minutes, or until the beets are done.

Ingredients for the salad

  • 2 bunches arugula
  • red wine vinegar
  • olive oil
  • 2 t chopped tarragon
  • 1 large clove garlic, chopped
  • goat cheese, to taste

Wash and dry arugula well.  In a small bowl, combine vinegar, oil, tarragon and garlic and whisk to combine.  Toss with salad and salt & pepper.  Crumble goat cheese and toss with salad.  Plate salad, top with more goat cheese, beets, and garlic bread.

Recipe: Celery Soup with Veggie Burgers

26 Feb

This soup is very easy and quick.  The flavors are pretty subtle and refined, but sometimes it’s nice to eat something that doesn’t slap you in the mouth.  It also uses a lot of celery, which is great, since it’s been piling up lately.  Served with veggie burgers.

Ingredients

  • 3 green onions, chopped
  • 2 cups sliced celery with leaves
  • 2 cups veggie broth
  • 1 white-skinned potato, peeled, cut into 1-inch pieces
  • 1/4 teaspoon celery seeds
  • 3 tablespoons whipping cream
  • 3/4 cup 1/3-inch cubes sourdough baguette (about 1 1/2 ounces)
  • 2 tablespoons plain yogurt (I used Greek)
  • 1 teaspoon minced fresh tarragon plus more for garnish

Heat 1 teaspoon olive oil in large pot over medium-high heat. Add chopped green onions; sauté 2 minutes. Add sliced celery with leaves, broth, potato, and celery seeds; bring to boil. Reduce heat to medium; cover and simmer until vegetables are tender, about 15 minutes.  Puree soup in blender until smooth. Return puree to pot. Stir in cream. Season with S&P.

While the soup is cooking, heat a good dollop of olive oil in small nonstick skillet over medium high heat. Add sourdough baguette cubes; sauté until brown and crisp, 3 to 4 minutes. Season croutons to taste with salt and freshly ground black pepper.  Also, mix the yogurt and tarragon in small bowl.

Dish the soup out into bowls, and dollop yogurt mixture on top, sprinkle with sourdough croutons. Garnish with tarragon sprigs and enjoy!