Chive Blini With Creme Fraiche Quail Eggs And Tarragon Recipes

Steps:

• Prepare an ice-water bath; set aside. Coarsely chop enough tarragon leaves to make 6 tablespoons, and set chopped leaves aside. Reserve remaining sprigs for garnish. Bring a small saucepan of water to a boil; add 1 teaspoon salt. Add scallions, and cook until bright green and just tender, about 1 1/2 minutes. Add tarragon leaves, and cook until bright green, about 20 seconds; immediately transfer scallions and tarragon to the ice-water bath. Let cool completely.
• Drain scallions and tarragon, then squeeze dry in a clean kitchen towel. Coarsely chop, then transfer to a food processor; pulse until finely chopped. Add mustard. With machine running, add oil in a slow, steady stream; process until smooth and thickened, about 1 minute. Transfer to a small bowl; stir in creme fraiche. Cover, and refrigerate until ready to serve (up to 2 days).
• Prepare an ice-water bath; set aside. Place a dozen eggs in a saucepan large enough to hold them in a single layer; cover with cold water by 2 inches. Bring to a boil, then reduce heat, and simmer 1 1/2 minutes. Using a slotted spoon, transfer eggs to the ice-water bath, and let cool. Meanwhile, repeat with remaining eggs. Peel eggs, dipping them in cold water if needed to remove shell pieces. (Peeled eggs can be refrigerated in an airtight container overnight.)
• Pick 4 dozen small leaf clusters from remaining tarragon sprigs; set aside. Halve eggs lengthwise. Arrange blini on a platter. Spoon 1/2 teaspoon sauce in center of blini. Top each with half an egg, 1/4 teaspoon roe, and a tarragon cluster.

Steps:

• Sprinkle yeast over warm water in a small bowl; let stand in a warm place until foamy, about 7 minutes.
• Stir together flour, chives, and salt in a small bowl; set aside.
• Stir together yogurt, butter, sugar, and egg yolk in a large bowl; whisk in yeast mixture and then flour mixture. Cover with plastic wrap, and let stand in a warm place 30 minutes.
• Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes.
• Heat a medium nonstick skillet or crepe pan over medium heat. Drop scant tablespoons batter into skillet, working in batches of 6 or 7. Cook until bubbles form on surface, 1 1/2 to 2 minutes, then flip; cook until golden, about 1 1/2 to 2 minutes more. Transfer blini to a parchment-lined baking sheet.

Steps:

• Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
• To make the dressing:.
• Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
• When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
• For the Salad:.
• Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
• Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
• Grind black pepper lightly on top.

Steps:

• Preheat oven to 375 degrees. In a fireproof pan, heat the butter, and brown the chicken lightly. Season with salt and pepper, add half the tarragon. Cover with foil and bake for 10 to 15 minutes or until chicken breasts are cooked.
• Remove from oven. Stir in the crème fraîche, heat through and sprinkle with remaining tarragon leaves.