PARISIENNE GNOCCHI WITH BACON AND TARRAGON
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place oil and diced bacon in a 2-quart heavy-bottomed saucepan. Place pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crispy. Set aside.
- Bring 4 quarts water to a simmer in a stockpot and line a sheet tray with parchment paper.
- Combine salt, 1 1/2 cups water and 12 tablespoons butter in a 2-quart saucepan and bring to a boil. Add flour all at once and stir constantly, making sure to not let the mixture stick to the bottom of the pan. Stir until a dough ball forms. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the motor running on low, add Gruyere, Dijon mustard and tarragon and mix until well incorporated. With motor still running, add eggs one at a time, making sure each egg is incorporated before adding another. Transfer dough to a medium pastry bag fitted with a large metal tip.
- Slowly pipe dough into boiling water, using a paring knife to slice off into 3/4-inch pieces. (Work in batches.) When gnocchi float, transfer to lined sheet tray and chill until cold.
- Heat 2 tablespoons butter in a saute pan until hot and bubbly. Add gnocchi to pan and saute until browned. Add cooked, cubed bacon and stir.
LEMON-TARRAGON CREAM SAUCE
When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.
Provided by Mmmm Tasty
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
- Add the Riesling.
- Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
- Add the lemon and tarragon and cook for 5 minutes more.
- Add salt and pepper to taste.
- Serve over fettucine.
Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2
CITRUS CRèME FRAîCHE WITH TARRAGON
Provided by Joan Nathan
Categories condiments, dips and spreads, side dish
Time 10m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- Combine crème fraîche and fruit zest in a small bowl. Stir in orange juice. Add tarragon, scallion, and salt and pepper to taste. Refrigerate until serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 266 milligrams, Sugar 5 grams
CREAMY MUSTARD & TARRAGON CHICKEN
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
- Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium
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