Time 5m Yield 1/2 cup. Number Of Ingredients 5 Steps:
Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.
Time 5m Yield 1 cup. Number Of Ingredients 6 Steps:
Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat a grill to medium high. Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl. In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes. Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week).
Time 1h35m Yield 4 servings (about 40 tortelli) Number Of Ingredients 18 Steps:
For the Corn Tortelli: Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal and set aside. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover the remaining dough with plastic wrap until you are ready to use it. Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth. Then roll it through the remaining settings to the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta. Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside. To form the tortelli, place a sheet of pasta on a dry work surface. Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli. To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients. To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat. Sprinkle with Parmesan and serve immediately. Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball. Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes. Roll out the dough to your desired shape.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total). Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter. Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.
Time 30m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes. Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil. Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.
Time 15m Yield 2-3 serving(s) Number Of Ingredients 4 Steps:
Salt and pepper tops of fish. Melt 1 tablespoon butter in a skillet. Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes. Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish. Remove to a platter. Over low heat, add remaining 2 tablespoons butter to skillet. Stir in lemon juice and tarragon. Spoon over fish.
Yield Serves 2 Number Of Ingredients 5 Steps:
Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid. Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste. Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell. Spoon some tarragon butter over each lobster tail and serve remainder on the side.
More about “tarragon butter recipes”
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes. Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.
