Tarragon And Thyme Oil Recipes

TARRAGON TURKEY

Steps:

• In a very large casserole, roasting pan or plastic tub, combine honey, vinegar, sugar, peppercorns, salt and dried tarragon. Add onion, garlic, lemon and five quarts of water. Submerge rolled turkey breast in mixture, adding 1 to 2 more quarts as needed to cover breast with liquid. Refrigerate overnight, preferably for 24 hours.
• Remove turkey from brine, and place on a rack for 30 minutes to drain and come to room temperature. Meanwhile, heat oven to 400 degrees. In a saucepan combine olive oil and fresh tarragon, and place over medium-low heat until oil begins to sizzle. Remove from heat, and allow to sit for 10 minutes.
• Transfer tarragon from oil to a clean roasting pan. Pat turkey dry with paper towels, and place on top of tarragon. Pour oil over turkey, and rub by hand until meat is completely covered with oil. Roast for two hours. No basting is necessary.
• Remove pan from oven. Transfer turkey to a sheet of foil, and allow it to cool for 20 minutes. Remove, and discard strings, wrap turkey in foil, and refrigerate until chilled, at least one hour. To serve, cut into slices.

TARRAGON AND THYME QUICHE

Steps:

• Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
• If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
• Mix all ingredients except meat together and pour into pie shell.
• Sprinkle with meat.
• Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
• Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance).

FRESH TARRAGON OIL

Steps:

• Purée herbs, oil, and salt in a blender until smooth, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Chill if not using immediately.

TARRAGON AND THYME OIL

Steps:

• 1. Place some of the thyme in the bottom of a clean pint jar, and top with some tarragon. Continue layering, leaving about an inch of space at the top of the jar. Add enough oil to cover (still allowing an inch of space). 2. Using a butter knife, gently press down the herbs to eliminate any air pockets. Put the cap on the jar, and add a label that includes the contents, date prepared, and approximate date the oil will be ready (2 to 6 weeks from the preparation date). 3. Place the jar on a small plate and set on a windowsill. After 2 weeks, taste the oil. If stronger flavor is desired, let it continue to steep. Continue to check once a week. 4.When the oil is ready, pour it through a fine mesh strainer or cheesecloth into a bowl, wide-mouth jar, or measuring cup. Before discarding the strained herbs, either squeeze them with your hands (with or without the cheesecloth) or press them against the strainer with the back of a spoon to get every last drop of oil. 5. Transfer the oil to a clean bottle or jar with a lid or cork, and label it with the type of oil and date. Store in a cool dry place, where it will keep for at least a year. For a Change . . . • Instead of tarragon, use cilantro; and add a bay leaf to the mixture as it steeps.

TARRAGON AND THYME QUICHE II

Steps:

• Sprinkle the tarragon and thyme evenly over the bottom of the pie shell.
• Line the bottom of the pie shell (I like the graham cracker pie shells best, gives the quiche a slightly sweet flavor, and the Oreo cookie pie shell gives it a very sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
• Lightly saute the onions, bell peppers, and celery (or if you like the vegetables in your quiche crunchy, don't saute them). If you are using frozen chopped vegetables, once thawed in the microwave, they will be soft and won't need to be sautéed.
• Break the eggs into a bowl and mix well.
• Brush the sides and bottom of the pie shell with the egg mixture.
• Broil the pie shell for about 10 minutes at 400 degrees, or until the pie shell begins to brown.
• Dice the tarragon and thyme finely. I use a coffee bean grinder for this.
• Mix the cayenne and New Mexico peppers together and sprinkle evenly over the bottom of the pie shell.
• Line the bottom of the pie shell with the cheese.
• Mix remaining ingredients except meat together with an electric mixer and pour into pie shell.
• Sprinkle with meat.
• Cover with tin foil or an inverted aluminum pie shell and bake at 400 degrees for 50 to 60 minutes for a 9-inch diameter pie shell or 60 to 75 minutes for a 10-inch diameter pie shell, until eggs in the center are set.
• Optional - Remove tinfoil and broil 2 to 5 minutes until lightly browned on top.
• Wait at least 20 minutes before cutting or else the melted cheese will run out. Cut into eight slices when cool and microwave to serve.

TARRAGON AND THYME SALAD DRESSING

Steps:

• Combine 2 tablespoons lemon juice with next 7 ingredients (mustard- salt) in blender.
• Blend until thick (2 minutes).
• Gradually add in oil, blending an additional minute.
• Add remaining lemon juice (2 tablespoons) and blend again to combine.
• Store in covered jar or contained in refrigerator until ready to use.

TARRAGON BUTTER

Steps:

• Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,

COURGETTE, TARRAGON & THYME GALETTE

Steps:

• To make the pastry, sieve the flour into a bowl and stir in a pinch of salt and the sugar. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Using a cutlery knife, stir in just enough cold water to bring the pastry together into a dough (you can use up to 5-6 tbsp). Form the dough into a ball and flatten into a disc. Wrap and chill in the fridge for 30 mins.
• For the filling, cook the onions with the oil and thyme leaves in a frying pan over a medium heat for 20 mins until the onions have softened and are translucent but not coloured. Season, remove from the heat and leave to cool.
• Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a lightly floured surface into a large rectangle, around 3mm thick. Transfer the pastry rectangle to a large baking tray, spoon the onion filling into the centre and spread it out evenly, leaving a 5cm border around the edges. Sprinkle over the tarragon, then arrange the courgette slices over the onions in overlapping rows. Season the courgettes and sprinkle with some extra thyme.
• Fold the sides of the pastry over so they're overlapping the edge of the filling, leaving the middle exposed. Gently press the pastry folds down at the corners to secure them, then brush the pastry with the beaten egg. Bake the galette for 40-50 mins until the pastry is golden brown and the courgettes are soft and slightly golden. Leave to cool and firm up for a few minutes before serving. Will keep chilled for up to three days. Leave to cool first.