Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes. A hearty yet refreshing option for a beautiful Spring day! Couscous: 1 ¾ C Vegetable Broth 1 T Salt 2 […]
There are numerous ways to cook prime rib, and everyone swears by their method. If you’ve never tried cooking it or are looking for a new approach, here is mine: The night before you plan to cook your roast, liberally season it with salt and freshly ground black pepper. Reserve your roast in the refrigerator. […]
Ingredients: Sweet Pastry Crust: 1 ¼ C Flour ½ C Powdered Sugar ¼ tsp Salt ½ C Butter, Medium Diced 1 Egg ½ tsp Vanilla Extract Chocolate Ganache: 8 oz Chocolate Chips ½ C Heavy Cream 1 tsp Vanilla Extract 1 Tbsp Corn Syrup Chocolate Tart: 1 ¼ C Heavy Cream 9 oz Semi-Sweet Chocolate […]
Ingredients: 1.5 oz Drambuie 1 oz Dewar’s Scotch .5 oz Honey Syrup 2 Dashes of Lavender Bitters to float. Directions: Pour the Drambuie, Dewar’s and honey syrup over ice in a rocks glass. Gently stir. Float the bitters on top. Garnish with a Luxardo cherry and a slice of orange.
Ingredients: 8 Large Idaho Potatoes, Peeled 3 T Rosemary, Finely Chopped 1 T Garlic, Minced 1 C Shredded Parmesan 1 C Crumbled Feta 1 C Heavy Cream 1 ½ T Salt 1 t Black Pepper 2 C Mozzarella & Provolone Blend Method: Using a mandolin, slice the potatoes very thin. In a mixing bowl, gently […]
Ingredients: Butternut Squash Soup: 5 lb butternut squash 1½ tbsp salt ½ tbsp black pepper ½ tbsp vanilla extract 3 thyme sprigs 1 qt yellow onion, medium dice ½ lb butter 2 tbsp garlic 1 cup white wine 2 qt vegetable stock 2 cups heavy cream 1 tsp vanilla Eextract ¼ tsp cayenne pepper ½ […]
