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A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Tarragon doesn’t shout like rosemary, thyme, or basil. Instead, it adds flavor, freshness, and complexity to any dish without overpowering. In other words, it’s a great party guest.
Dried tarragon leaves. French tarragon is the variety used for cooking in the kitchen [8] and is not grown from seed, as the flowers are sterile; instead, it is propagated by root division. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. [7]
Chervil is one of the four traditional French fines herbes, along with tarragon, chives, and parsley, which are essential to French cooking. [13] Unlike the more pungent, robust herbs such as thyme and rosemary, which can take prolonged cooking, the fines herbes are added at the last minute, to salads, omelettes, and soups. [14] [15]
Russian Tarragon The delicate blade-like foliage of Russian tarragon can be used dried or fresh in egg, fish, or meat dishes. Its flavor is milder than French tarragon, and is extremely cold-hardy ...
Place the skillet over medium-high heat, whisk the white wine into the pan drippings, and let reduce by half, about 2 minutes. Stir in the lemon juice, then season to taste with salt and pepper. Place a chicken breast on each plate and drizzle with the pan sauce. Spoon the creamed corn onto the plate, garnish with the tarragon sprigs, and serve.
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