tag:blogger.com,1999:blog-18071407.post3100629096098516820..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Poulet à l'estragonKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-18071407.post-30068561683231891202012-07-11T04:29:39.411+02:002012-07-11T04:29:39.411+02:00The chicken sounds wonderful, but what I really co...The chicken sounds wonderful, but what I really covet is that big fluffy tarragon plant. My most recent plant went toes up a couple of weeks ago; it was three years old but never got very big, let alone all leafy like yours.chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33408567490784630192012-07-10T19:07:12.576+02:002012-07-10T19:07:12.576+02:00Evelyn, I know about Russian tarragon (not very fl...Evelyn, I know about Russian tarragon (not very flavorful, they say) and French tarragon (tastes good but is hard to grow). Mexican tarragon is new to me. I have some Mexican oregano (dried) which we like. Hope the Mexican tarragon is good.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23522228643960667112012-07-10T17:02:50.516+02:002012-07-10T17:02:50.516+02:00Thanks John-san for omelette idea and Ken for this...Thanks John-san for omelette idea and Ken for this good chicken recipe- will give both a try soon. I have something called Mexican tarragon that can take our heat. I hope it's good.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-30891284943560364042012-07-10T01:08:13.873+02:002012-07-10T01:08:13.873+02:00I can't remember when or how I first had tarra...I can't remember when or how I first had tarragon in a dish, but I do remember I liked it immediately!Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80687570946056675992012-07-09T18:43:08.761+02:002012-07-09T18:43:08.761+02:00Melinda, I used to think that about celery, and no...Melinda, I used to think that about celery, and now I've learned that it's good to appreciate that flavor without letting it compete with others. Same with tarragon — enjoy it on its own, more or less, with bland ingredients like chicken and cream.<br /><br />John-sah, sounds good. I'll try it. I have a big container of fromage frais/blanc battu in the fridge right now.<br /><br />Ellen, happy for you about the leftovers.<br /><br />A & N, sounds like a good way to get the tarragon flavor. I'll have to try it. Add shallots, maybe...Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-65439120857989173252012-07-09T17:44:23.227+02:002012-07-09T17:44:23.227+02:00Tarragon omelette with a dash of fromage frais tur...Tarragon omelette with a dash of fromage frais turned into the mix. Serve with sauteed potatoes. Lovely...john-sanhttps://www.blogger.com/profile/17067198825182586195noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27679160356597122292012-07-09T17:24:36.076+02:002012-07-09T17:24:36.076+02:00a little tarragon goes a long way tho & can ov...a little tarragon goes a long way tho & can overpowermelindahttps://www.blogger.com/profile/14337254308066184912noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86113571192810077852012-07-09T12:18:35.305+02:002012-07-09T12:18:35.305+02:00Ah, back to food! We had family over for lunch yes...Ah, back to food! We had family over for lunch yesterday and I made them a very American menu: barbecued chicken (yes, the rain stopped long enough to cook out, but not eat outside), corn on the cob (from Picard -- not great, but the best I could do) and, for dessert, cheesecake. I don't try to compete with my sister-in-law on the gourmet front, so I keep things simple and easy for myself. <br />And since there were supposed to be two teenaged chocolate fans, I made a chocolate cake, but one was stuck home with an upset tummy, so I sent a big piece home to him. One of the advantages of having guests is that I always make too much, so lunch today is leftovers!Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11688835519052626672012-07-09T09:53:26.150+02:002012-07-09T09:53:26.150+02:00Love cooking with Estragon. Often put it, a slice ...Love cooking with Estragon. Often put it, a slice of lemon and some butter in pockets under the breast skin of a roasting chicken before popping it into the oven. [works with fresh or dried.]Niall & Antoinettehttps://www.blogger.com/profile/12699304108340257145noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85901767148580745252012-07-09T09:28:24.441+02:002012-07-09T09:28:24.441+02:00Our kitchen is almost ready. I can smell the Estra...Our kitchen is almost ready. I can smell the Estragon.The Celiac Husbandhttp://www.theceliachusband.blogspot.comnoreply@blogger.com