Part of being a chef involves never being satisfied with what you currently cook. It can be frustrating at times, never feeling completely happy with anything you do, but it often provides great surprises. A few months ago, I shared my recipe for currywurst sauce, while speaking about how passionate I was about the dish. […]
Ingredients: 1# Butter, Softened ¼ C Parsley ¼ C Lemon Juice 1 t Worcestershire 1 t Salt ½ t Black Pepper Method: Combine all the ingredients in the kitchen aid and use the paddle attachment to beat at medium speed for about 3 minutes, or until it is light and fluffy. Place the butter on […]
Over the years Tarragon has sought out to establish its own identity with everything from ambiance to the dishes we prepare. Throughout that journey we have explored flavors from across the globe. Executive Chef Bret Andreasen recently worked collaboratively with his team to establish a vision for the future. The result was a collective epiphany […]
Ingredients: 4 Qts Green Cabbage, Large Diced 4 C Yellow Onion, Large Diced 2 C Turnips, Medium Diced 3 C Celery, Medium Diced 2 C Carrot, Cut in Half and Sliced 3 T Garlic ¼ C Salt 1 T Black Pepper 4 Qt Vegetable Stock 1 t Fresh Thyme ¼ C White Wine Vinegar 2 […]
Ingredients: 2 ½ C Water 1 ½ C Milk 2 C Heavy Cream 4t Salt 1 C Corn Meal 3 T Softened Butter 2 t Sage, Finely Chopped Black Pepper to taste Method: In a heavy bottomed sauce pot, bring the water, milk and heavy cream to a boil. Add the salt and gradually […]
Ingredients: 6 Eggs 1 T Dijon Mustard ¼ C Mayonnaise 1 T Sour Cream 1 t Lemon Juice 1 T Cornichons, Finely Chopped 1 t Capers, Finely Chopped 1 T Fresh Dill, Finely Chopped Salt and Black Pepper to taste Method: Place 6 eggs in a medium sauce pot and cover with cold water. […]
