Inspired by Tarragon – Episode 21
Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Inspired By, This Week's Feast, Thoughts
I’ve tried something new. French Tarragon. I’d heard of it, but had never used it before today. I’m so glad to have been introduced.
I perused The Flavor Bible to find out what from this week’s Abundant Harvest Organics box would compliment this herb. Well, there were quite a few things. In the dish that I came up with, the ingredients are meant to compliment the tarragon (so if you do any substituting, do so at your own risk – do your research first, there are a few things that shouldn’t be paired with tarragon, for example: oregano, rosemary, and sage).
This dish has things like: chard (“greens”), spring onion, garlic, beef, dijon mustard, rice, and parsley.
Want to know some other things that go well with tarragon?! Asparagus (in this week’s box), broccoli (in this week’s box), cream, olive oil, pepper, tomatoes, red wine, lentils, capers, fish, chicken, cauliflower, artichokes, lemon juice, lettuce, mushrooms, pasta, potatoes, pork, spinach… These are just a few!
Let’s get excited about FRENCH TARRAGON!
There’s another dish on this week’s menu (Saturday) that goes with tarragon: Tarragon Potatoes w/ Lemon Zest. After you’ve made these dishes, if you still have some left, try the Tarragon Vinegar that’s in the AHO newsletter. I think I’m going to. 🙂
Now one last thing before you’re dismissed. TX Bar Organics is doing a cool thing with beef. I’m not just talking about amazing organic beef. That’s pretty awesome. But, above and beyond that, TX Bar Organics started a Food for a Cause program, where they donate 1 lb of ground beef to local food banks for every 20 lbs of beef purchased. The idea is to provide quality nutrition to families hit hard by the recent economic downturn. I’ve been thinking recently about food that we donate, canned goods for example, and how we usually give the things that have been sitting in the back of the pantry for years, things we know we’ll never eat, or don’t like. Why not give things that we would like to eat? I think what TX Bar Organics is doing is super! I’m glad that families in need will also get to eat wonderful organic beef.
Chard Wraps with Beef and Tarragon
Last modified on 2012-12-01 02:20:39 GMT. 0 comments. Top.
| Chard Wraps with Beef and Tarragon |
- 4 large chard leaves
- 1 lb ground beef
- 1 t fresh parsley, chopped
- 1 t French tarragon, chopped
- 1 C tomato sauce
- 1 spring onion, chopped
- 1 green garlic, chopped
- 2 C chicken stock
- 1 T dijon mustard
- 1 1/2 C rice, cooked (I used leftovers)
- 1 t salt
- 1/4 t pepper
- 4 toothpicks
- Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
- Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add garlic, onion, salt, and pepper; cook 3 minutes. Add tarragon, rice, tomato sauce, dijon, and parsley; cook 3-5 minutes.
- Taste. Add more salt if needed.
- Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
- Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.
This meal can be found on Tuesday of this week’s menu!
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