a crapload of fresh tarragon and a five pound chunk of mozzarella?? My husband teaches at a college with a culinary program. At the end of each term, they clean out the cooler and make food available to whoever wants it. Darling Hubs came home with romaine lettuce, butter lettuce, blueberries, raspberries, blackberries, red and green bell peppers, two pounds of fresh tarragon and a five-pound block of mozzarella. Mostly, that's all good. However, I'm puzzled about the tarragon. That's a LOT of tarragon, and making hollandaise does get old after awhile. Any suggestions? I appreciate your advice/opinions/expertise! I'm going to shred and freeze the mozzarella. Maybe I should start a side chaffle business at the Farmer's Market! With the berries! Oooh, I am becoming inspired! Thanks for your tarragon advice!
I'm not a huge fan of tarragon. Outside of eggs and fish, I find it doesn't pair wonderfully with a lot of things. That said, I've heard that tarragon vinegar is wonderful for making dressings. So if I had a bunch of tarragon, I'd probably pack it in some jars with white wine vinegar and let it infuse.
Illegitimi non carborundum
