Por Serves 8 Torte3/4 cup unsalted butter, softened1/2 cup confectioners’ sugar11/2 cups unbleached all-purpose flour Filling1 (10-ounce) package white chocolate, melted1 (8-ounce) package cream cheese, softened1/2 cup heavy cream Topping1 (20-ounce) package pineapple chunks, drained, reserving 1/2 cup of juice1 pint fresh strawberries, washed and sliced in half1 (11-ounce) can mandarin oranges2 kiwis, peeled and sliced …
TARRAGON TASTY ROLLS
Serves 12 2 3/4 cups all-purpose fl our, divided1 package active yeast1 tablespoon dried parsley1 tablespoon dried tarragon1 tablespoon dried oregano fl akes1/2 teaspoon celery seed2 tablespoons sugar1/2 teaspoon salt1 cup warm water1 egg2 tablespoons olive oil Combine 11/2 cups fl our, yeast, herbs, celery seed, sugar, and salt in a large mixing bowl. Then …
ASPARAGUS WITH TARRAGON BUTTER SAUCE
Serves 4 1 bunch fresh asparagus2 tablespoons unsalted butter1 tablespoon freshly minced tarragonSalt and freshly ground black pepper to tasteLemon peel for serving Wash asparagus and break off tender part, discarding woody ends. (Break where asparagus breaks naturally.) In boiling salted water, cook asparagus for 1 minute. Place in a bowl of ice water. This …
BASIC BERNAISE SAUCE
1/4 cup white wine vinegar1/4 cup white wine2 teaspoons minced shallots3 tablespoons fresh chopped tarragon leavesSalt and pepper to taste3 large egg yolks2 sticks unsalted butter, melted Add vinegar, white wine, shallots, 1 tablespoon tarragon leaves, salt, and pepper to a sauce pan. Bring to a boil and simmer over medium heat for 5 minutes …
BLACkENED TUNA WITH CITRUS TARRAGON VINAIGRETTE
2 pounds fresh tuna steaks cut about 1 inch thick1 tablespoon cold pressed olive oilSalt and pepper to taste Vinaigrette1 cup fresh orange juiceZest of 1/2 an orange1/4 cup lemon juiceZest of 1 lemon1 shallot, minced2 tablespoons Dijon mustard1/2 cup cold pressed olive oil1/4 teaspoon salt1/4 teaspoon pepper Brush both sides of tuna steaks with …
TARRAGON PESTO
1 cup fresh tarragon leaves or 2 bunches1 cup fresh fl at leaf parsley or about 2 bunches1/2 cup slivered almonds1 cup Parmesan cheese2 cloves garlic, peeledJuice and zest of 1 lemon1/4 cup cold pressed olive oil1/4 teaspoon salt1/4 teaspoon pepper Place all ingredients in a food processor and pulse a few times until mostly …
RAISIN AND ALMOND PILAF
Serves 4 2 tablespoons olive oil2 cloves garlic, minced1 cup brown riceSalt and freshly ground black pepper to taste1 tablespoon fresh tarragon, minced1 tablespoon unsalted butter1/2 cup raisins soaked in 1/2 cup white wine2 cups chicken stock1/2 cup slivered almonds Sauté the garlic lightly in the olive oil in a 2-quart saucepan. Add the brown …
BRAISED PORK LOIN STUFFED WITH CHEESE AND MUSHROOMS
Serves 6–8 3 tablespoons olive oil1/2 cup shiitake mushrooms, chopped1/3 cup red onion, chopped1 garlic clove, minced1 tablespoon minced parsley2 tablespoons minced French tarragon1/2 cup Gorgonzola, mashed until smooth5 to 6 pounds boneless pork loin2 cups chicken stock1 cup chardonnaySalt and freshly ground pepper, to taste In 1 tablespoon of the olive oil, sauté the …
BLUEBERRY CRISP
Serves 6 1/4 cup unbleached all-purpose fl our3 tablespoons unsalted butter, cut into 1/8-inch cubes1/2 cup sugar2 tablespoons fi rmly packed brown sugar1 teaspoon lightly crushed coriander seeds3 cups fresh or frozen blueberriesZest of one lemon, yellow part only2 tablespoons sugar for sprinklingWhipped cream or ice cream for topping Preheat oven to 375°F. Butter a …
RICE AND BEANS WITH VINAIGRETTE
Serves 4 2 cups cooked long grain rice1 (16-ounce) can black beans, rinsed and drained1/2 cup red bell pepper, seeded and chopped1/2 cup green bell pepper, seeded and chopped1 tablespoon chopped jalapeno pepper2 tablespoons chopped parsley2 tablespoons chopped cilantro3 tablespoons olive oil2 tablespoons red wine vinegar2 tablespoons water1 teaspoon ground cumin1/2 teaspoon salt, or to …