TARRAGON VINEGAR
Tarragon vinegar takes two weeks to make. I was in a hurry and used mine the same day. I used tarragon from Penzeys Spices, I love their spices.
Provided by Charlotte J
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 2
Steps:
- Place the tarragon in a clean glass jar.
- Heat the vinegar to just under the boil.
- Pour over the tarragon.
- Leave to cool without covering the jar.
- If the jar cover is metal, place some clear plastic wrap over the jar before screwing on the cap (to protect the cap from corrosion).
- Leave the jar of vinegar in a dark, dry place for two weeks.
- Strain the tarragon vinegar through a coffee filter into a clean 4-ounce glass bottle that comes with a plastic lid.
- Cap and use for recipes calling for tarragon vinegar.
Nutrition Facts : Calories 4, Fat 0.1, Sodium 0.8, Carbohydrate 0.7, Fiber 0.1, Protein 0.3
TARRAGON-MARINATED MUSHROOMS
Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
- Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.
VINEGAR-AND-TARRAGON MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced garlic clove and 1 diced shallot in butter in a large skillet over medium heat, 3 minutes; season with salt and pepper. Add 1 pound each quartered shiitake and cremini mushrooms; cook until tender, about 10 minutes, adding 1 to 2 tablespoons water if needed. Add 1/2 cup white balsamic vinegar and cook until evaporated, 5 minutes. Add 1/4 cup chopped tarragon.
TARRAGON CHIVE VINEGAR
Provided by Alton Brown
Categories condiment
Time P14DT30m
Yield 6 cups vinegar
Number Of Ingredients 5
Steps:
- *Cook's Note: You will need half of the herbs when you start the recipe and half in 2 weeks. It is best to purchase the second half of the herbs when they are needed.
- If using pint jars for storage, you will need 3 jars. If using small wine bottles, each holds approximately 13 ounces; therefore, you will need 4 bottles.
- Put the water and bleach in a large container. Dunk 12 sprigs of tarragon and 12 chive shoots in the solution, and then rinse in cold water. Pat dry.
- Heat the vinegar in a large saucepan over medium-high heat, and heat until vinegar reaches 190 degrees F. Place the herbs in a container large enough to hold the vinegar. Pour the vinegar over the herbs, and after the vinegar has cooled, place the lid on the container. Set in a cool dark place for 2 weeks.
- After 2 weeks, sanitize the second half of the herbs as previously, rinse, pat dry, and set aside.
- Sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
- Discard the old herbs. Strain the vinegar through a sanitized colander or funnel lined with cheesecloth. Divide the fresh herbs among the containers and pour the vinegar over them. Seal and refrigerate. The vinegar may be stored at room temperature for 5 to 6 weeks or in the refrigerator for up to 6 months.
JEAN'S MARINATED MUSHROOMS
Tarragon vinegar and garlic highlight the marinade for these delicious mushrooms!
Provided by Kathleen Burton
Categories Appetizers and Snacks Vegetable Mushrooms
Time 8h20m
Yield 12
Number Of Ingredients 9
Steps:
- In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes. Remove from heat and place in a medium bowl.
- In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce.
- Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving.
Nutrition Facts : Calories 142 calories, Carbohydrate 3.4 g, Cholesterol 5.1 mg, Fat 14.2 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 292.4 mg, Sugar 2.5 g
MUSHROOMS IN CRANBERRY REDUCTION
On Christmas day, I realized I had no wine to make my mushroom sauce for our steak. I invented this on the spot, and everyone loved it. Preparation time includes assembling ingredients. Cooking time is also "active" time because of the need to stir.
Provided by Chef George S.
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
- When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid.
- Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
- Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
- Either spoon over sliced steak or serve separately.
Nutrition Facts : Calories 65.1, Fat 3.6, SaturatedFat 0.5, Sodium 149.8, Carbohydrate 7.4, Fiber 0.6, Sugar 4.7, Protein 2
CHICKEN IN A TARRAGON VINEGAR SAUCE
I first had this at my aunt and uncle's house last summer. I'm not sure where they got it from, but it is the most amazing recipie. I've never been a big fan of tarragon, but this chicken is incredibly moist and delicious. I wasn't even that hungry and I finished off my entire plate. The key is to use fresh tarragon. This is a great light dish and can easily be doubled. Also, a little big of regular onion can be subsituted if you don't have shallots. I recommend serving this with roasted red-skinned potatoes and fresh green beans.
Provided by Brinn
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add to skillet and cook until golden, about four minutes per side.
- Transfer chicken to plate.
- Add shallots to skillet and sauté 30 seconds.
- Add vinegar; boil until reduced to a glaze, about two minutes.
- Stir in broth.
- Return chicken, skin side up, to skillet.
- Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
- Using tongs, transfer chicken to two plates.
- Add tarragon to liquid in skillet.
- Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
- Spoon sauce over chicken.
Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 9.5, Cholesterol 76.9, Sodium 169.3, Carbohydrate 8.3, Fiber 0.3, Sugar 0.2, Protein 19.2
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