On Mar 9, 1:03*pm, "James Silverton" >
wrote:
> Hello All!
>
> In its place, I like tarragon but only three common uses come to mind
> for me. Chicken tarragon, some fish sauces and a few leaves (or tarragon
> vinegar) inside a broiled trout. People's sensitivity to tarragon seems
> to vary. Julia Child always called for much more tarragon than I like.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations:
> not.jim.silverton.at.verizon.not

====================
I really like tarragon but only in a few dishes. Besides fish and
chicken, I love what a little tarragon (dry) does sprinkled on New
England Clam Chowder. It makes canned chowder edible.

Start with a can of Clam Chowder. (Believe it or not, canned
Campbell's in the red can is what I like best.) Make it with a can of
half and half or whole milk with a good shot of heavy cream. Add a
whole (6 oz?) can of minced clams. Heat gently (stove or microwave)
until just below the boiling point. Stir and ladle into bowl(s).
Float a pat of butter on top and sprinkle with about 1/4 to 1/2 tsp
(crushed or rubbed) dried tarragon.
Lynn in Fargo
got no clams, got no campbells, got no cream . . . sigh