Great little dish packed with a powerful punch of flavor. The tarragon is very prominent and has a similar taste to a fennel or anise flavoring. If you're not sure about the tarragon you can cut the amount down or add fresh parsley for a milder flavor. It's supposed to be an easy weeknight dinner but I'm not sure making a roux to thicken the sauce and chopping up all the tarragon is something I would want to do after a long day at work. I served it over orzo pasta to soak up the sauce.
Chicken with Tarragon and White Wine Recipe
Stuffed Artichokes
They looked beautiful but I wasn't a fan of how they turned out. I would use the stuffing to make delicious stuffed portobella mushrooms instead.
10 ounces mild Gorgonzola cheese, room temperature
2 tablespoons cream
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons bread crumbs
1 tablespoon olive oil
Combine gorgonzola, cream, thyme, tbsp of parsley, garlic. Stuff mushrooms (artichokes) with this mixture. Top with breadcrumbs mixed with additional parsley. Drizzle with olive oil. Bake at 400 until cheese is melted.
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