Week 20

Tarragon

• When tarragon is dried, the oils dissipate. so fresh tarragon has a much more intense and should be used accordingly.

• you can freeze but To retain the most flavor of fresh tarragon during storage, freeze whole sprigs in an airtight baggie for 3 to 5 months. No need to defrost before using.

• Dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year.

• Heat greatly intensifies the flavor of tarragon, both fresh and dried.

• Tarragon vinegar is easy to make. Put fresh tarragon sprigs into a sterilized bottle of distilled white vinegar. Taste after a few days. Continue steeping until it suits your taste. Once desired strength is achieved, remove the sprigs.

• Vinegar can also be used to preserve fresh tarragon sprigs. Store in the refrigerator. Rinse and pat dry before use. Use the preserved tarragon in sauces, butters, or any recipe where fresh is not required.

• Tarragon is also a good herb to use in infused oils.
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• 1/2 ounce fresh tarragon = 1/3 cup.

• 1 Tablespoon fresh tarragon = 1 teaspoon dried.

 Béarnaise Sauce

This classic French sauce is made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks. It is served with meat, fish, eggs, and vegetables.

• 1/2 pound (2 sticks) unsalted butter
• 4 shallots, finely chopped
• 2 tablespoons fresh tarragon leaves
• 4 white peppercorns, crushed
• 1/4 cup white wine vinegar or tarragon Vinegar
• 1/3 cup dry white wine or dry vermouth
• 4 large egg yolks
• 1/4 teaspoon salt

Grilled Swordfish with asparagus and Béarnaise Sauce

Grill sword fish steaks with a pinch of salt and pepper

Steam asparagus until color changes, but not mushy

Place Swordfish on plate. Place asparagus ¼ way over the fish, serve with béarnaise sauce.

Extra Béarnaise

Can be covered and refrig. Can use over other vegetables and steaks.. you can use it on your eggs.. it great for eggs Benedict instead of using hollandaise

White Bean and Tarragon Soup
serves 4
8 ounces Great Northern white beans
2 Tablespoons olive oil
1 medium onion, diced
1 small fennel bulb, diced, about one cup
2 teaspoons grated lemon peel
2 cloves garlic, minced
7 cups chicken stock
1 Tablespoons fresh tarragon leaves, chopped*
3 Tablespoons thinly sliced ham, julienned
salt and pepper to taste
 Soak beans overnight.  Pick out what doesn’t belong
Drain off the water.
In a stainless steel pot, heat the olive oil. Saute  the onion and the fennel until golden. Add the grated lemon peel and the garlic. Cook for one minute the aroma at this point will wow you.. Add the stock, cover the pot and reduce the heat to a simmer. Cook the beans until soft, about one hour.
Stir in the tarragon, reserving 1/2 teaspoon to use for garnish. Add ham,  stir , salt and pepper to taste.  garnish  with tarragon .

Basil

A leafy herb from the mint family with a licorice-clove flavor. Basil is usually green, though there are purple varieties, such as Opal Basil. Lemon basil, anise basil, clove basil and cinnamon basil all have flavors similar to their names.
Season: June - September
How to select: Available year round, but true harvest is summer. Look for even colored leaves.
How to store: Refrigerate wrapped in damp paper towels and plastic bag for up to 4 days or stems down in a glass of water with plastic over the leaves for about a week with regular water changing. Store the dried herb for 6 months in a cool dark place.
Matches well with: cheese, chicken, duck, eggplant, eggs, fish, lamb, liver, olive oil, onions, pasta, pesto, pizza, pork, potatoes, rabbit, salads, shellfish, soups, sweet peppers, tomatoes, veal, vegetables, vinegars, zucchini, tomato sauce
Substitutions: 1 tsp dried basil = 1 tbsp chopped fresh basil = 1 tbsp chopped fresh summer savory; 1 tsp dried basil = start with 1/2 tsp marjoram, oregano, thyme or tarragon then add more if necessary;

Thai Chicken Basil

½ cup Basil

2 Cloves garlic

Chili Peppers Optional

½ onion

2 tbs veg oil

1 chicken breast

4 tbs oyster sauce

2tbs soy sauce

1 tsp Blk soy sauce

1 cup cook jasmine rice

Smash and chop the garlic, slice the onion in thin slices.

Cut chicken into ¼ slices

In your WOK or lg sauté pan, heat oil over med heat

Add the garlic and stir, add the chicken, once the chicken is almost cooked, add the oyster sauce, soy sauce and black soy.

Add the onion and stir until onion is translucent. Add chili pepper if using. You may want to star with one that even just  a half, but remove the seeds and veins. Add the basil and stir, serve with the jasmine rice.

MBTA

Mozzarella Basil Tomato Appetizer

Long thin paresean bread. French will do

Fresh mozzarella

Extra Virgin Olive Oil

Roma Tomatoes

Basil Leaves

Slice the bread into ½” slices

Slice tomatoes and the mozzarella in the same manner

On a large platter, pour a little oil on the bottom

Arrange slices of bread on platter

Pour a little oil on each slice

Sprinkle with granulated garlic powder

Add a slice of tomato to each bread

Then a slice of Mozzarella, top with a Basil leaf on each and serve.

Rosemary Chicken

	3- to 3 1/2-lb whole broiler-fryer chicken
1 1/2	lb buttercup or acorn squash, peeled and cut into 1/2-inch rings or slices, then cut crosswise in half
2	medium onions, cut into 1-inch wedges (2 cups)
1/2	cup butter or margarine, melted
1/4	cup lemon juice
2	tablespoons honey
2	teaspoons dried rosemary leaves, crumbled
1	clove garlic, finely chopped

1.   Heat oven to 375°F. Fold wings of chicken under back. Tie or skewer drumsticks together. Place chicken, breast side up, on rack in shallow roasting pan. Arrange squash and onions around chicken.

2.   In small bowl, mix remaining ingredients; brush on chicken and vegetables just until evenly coated. Reserve remaining butter mixture. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.

3.   Roast uncovered 1 hour. Brush remaining butter mixture on chicken and vegetables. Cover loosely with foil to prevent overbrowning. Bake 45 to 55 minutes longer or until thermometer reads 180°F, juice of chicken is no longer pink when center of thigh is cut and squash is tender.

 Barrett’s Ale house,

with location in fall river and Bridgewater on Bedford street. Home of the 1.25 cheese pizza,  that’s right with the purchase of any alcoholic beverage during any Boston sporting event and on Sundays you can get a cheese pizza for a 1.25 / check out their website www.barrettsalehouse.com  for full menu

Prisco’s Market & Deli

located on RT 18 in Bridgewater just 2miles south of Bridgewater center.  You can’t miss the sign.

Prisco’s is the home of the “WORLDS GREATEST MEATBALLS” and a 5lb calzone, that’s made from scratch. They have the best prices on Boarshead deli meats.  They serve fantastic pastas soups and salads as well as sandwiches made with Boarshead sliced just for your sandwich and you can taste the difference. 

They make their own fudge, pastries and their own soda pop! Remember penny candy?  Prisco’s got it! 

They have a wide selection of beer and wine as well as an extensive line of premium Italian specialty items, and over 6,000 unique gifts under $20.00 .

You gotta see this place to believe it,  Prisco’s was awarded the Metro South Chamber of Commerce Small Business of the Year for 2010 visit their website www.priscosmarket.com to see more. Their phone number is 508-697-2273. Mention that you heard this ad on Cooking Ala Rick on WVBF 1530. That’s Prisco’s Market & Deli, Rt 18 in Bridgewater, 2 miles south of Bridgewater center, You can’t miss the sign.

Bruno’s Pizzeria 

59 Broad St Bridgewater

Great pizza  and lunch specials mon – fri for 4.99

Order online for fast delivery www.brunospizzadelivery.com

Cake in the Box

15 Broad St Bridgewater 508-807-0659

A unique cake for every occasion

www.thecakeinabox.com