HEIRLOOM TOMATOES WITH TARRAGON
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
- Drizzle red wine vinegar all over the tomatoes.
- Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.
SPAGHETTI WITH TOMATOES AND TARRAGON
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, halve tomatoes lengthwise. Squeeze gently to remove most of seeds; discard seeds. Chop tomatoes into 1/2-inch pieces, and transfer to a bowl; set aside.
- In a large skillet, heat oil over medium-low. Add shallots; cook until golden, stirring occasionally, about 5 minutes. Remove pan from heat. Stir in tomatoes until coated with oil; season generously with salt and pepper.
- Cook pasta until al dente, according to package instructions. Drain; return to pot. Pour tomato mixture over pasta; add tarragon and Parmesan. Toss to combine. Divide among four bowls; top with additional Parmesan, if desired.
TOMATO TARRAGON CREAM SAUCE RECIPE
Steps:
- Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add 2 tablespoons of the butter and let it melt.
- Add the shallot and cook for a couple of minutes and then add the garlic. Stir and cook for another minute or two until the garlic becomes fragrant but do not let it burn.
- Add the tomatoes, season with a little salt and pepper, stir and cook until the tomatoes start to soften. This can take anywhere from 5 to 10 minutes depending on you stove. If they break down more than you expect, don't fear, they will still be great in the sauce.
- Add the remaining 2 tablespoons of butter to the pan with the creme fraiche and the chopped tarragon leaves. Stir to combine and cook for a minute or two.
- Taste and adjust seasoning with salt and pepper.
PASTA SALAD WITH TOMATOES AND PEAS
Steps:
- In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.
SPAGHETTI WITH MUSHROOMS, ZUCCHINI, AND TARRAGON
Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.
Provided by Jean François Méteigner
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Brush large deep nonstick skillet with oil; heat over medium-high heat. Add zucchini and crushed red pepper; sauté until beginning to soften, about 3 minutes. Transfer to bowl. Brush skillet again with oil; heat over medium-high heat. Add mushrooms; sauté until brown and tender, adding water by tablespoonfuls as needed if mushrooms stick to skillet, about 18 minutes. Add zucchini mixture, herbs, and garlic; stir 1 minute. Season to taste with salt and pepper.
- Add pasta and tomatoes to mushroom mixture; toss to blend, adding water by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl.
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- Heat the olive oil in a saucepan. Add the onion, reduce heat and cook, covered, until tender, about 25 minutes.
- Chop and drain tomatoes and add them to the onions. Add the tarragon, season to taste with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Remove mixture from the heat and let it cool slightly.
- Purée it in the bowl of a food processor fitted with steel blade, or use a food mill fitted with a medium disc. Return purée to the saucepan, stir in heavy cream and set over medium heat. Simmer the mixture, stirring often, for 15 minutes, or until slightly reduced. Taste the sauce, correct seasoning, and stir in cayenne and lobster meat. Simmer further,3 to 5 minutes, or just until lobsters heated through.
- Meanwhile, in a large pot, bring 4 quarts water to a boil. Add the salt, stir in the pasta, and cook until tender but still firm. Drain immediately and arrange on warmed serving plates. Spoon sauce evenly over pasta and garnish with a sprig of parsley, basil, and tarragon.
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- Heat the oven to 220°C/200°C fan/ gas 7. Spread the tomatoes on a tray, drizzle with olive oil and roast for 15 minutes until just charred.
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- Cook the spaghetti according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the shrimp, radishes, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until the shrimp are opaque, 4 to 6 minutes.
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- I love to make seafood pastas because they are easy, filling and taste great – when made with the right techniques of course. In this recipe video, I show you how to make a fettucini dish with shrimp and tarragon. Tarragon is a natural match with shellfish, and has a unique anise flavor. Combined with some nicely seared and seasoned shrimp, a bit of garlic, onion and roasted red pepper, and of course the fettucini, you get a healthy, light, and very satisfying Spring/Summer time pasta dish. Recipe Keys to Success
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