French Tarragon Class – More Time at the Table

Tarragon Vinaigrette (French Tarragon Class, Part 3)

Posted on June 2, 2021June 3, 2021 by More Time at the Table

To make the Zucchini-Tomato Salad, layer thinly sliced zucchini+tomatoes in a circle, add flaky salt, fresh ground black pepper and drizzle with my Tarragon Vinaigrette. For best taste, cover and refrigerate for an hour or two before serving.

This is the third recipe from my French Tarragon Cooking Class. If you’re interested in the other two recipes, here they are:

Poached Salmon with Tarragon-Chive Aioli and Lemon Asparagus (French Tarragon Class, Part 1)
Herbed Goat Cheese Spread! (French Tarragon Class, Part 2)

Not far from our house in Colorado Springs are three yummy “French” restaurants whose names each contain the words, “La Baguette.” It may be that when we first moved to the city they were owned by the same person, though I think they no longer are. We have plain old La Baguette, in Old Colorado City, which is not only the cafe but also a top-notch bakery — still for all 3 locations, I think — and is closest to me. Then there’s La Baguette and Espresso Bar downtown on Pike’s Peak, but only a stone’s throw away. Last, but certainly not least, is La Baguette French Bistro a few miles to the north and east on Chestnut, which is all decked out with Parisian memorabilia and is a favorite “girls” lunch spot, though husband Dave and I have been known to hit them up for dinner occasionally. While the très tasty menus are these days varied from place to place, in my memory at least, they all still serve up a fresh-fresh side salad — just greens — that comes with a lovely tarragon vinaigrette. Tarragon vinaigrette is nothing more than a basic vinaigrette with fresh tarragon added.

Herbed Goat Cheese Spread (French Tarragon Class, Part 2)

Posted on May 12, 2021June 14, 2021 by More Time at the Table

In southern France, I’m reading they’re already cooking the first of the courgettes (zucchini) and beans while here on the edge of the Rocky mountains snow will fly tonight and we’re damned lucky to have the first of our garden’s bounty, which is always herbs. When spring is trying ever so hard to be sprung in Colorado and my herbs have just begun to come on, there’s nothing like focusing on all of them (and little else) to make an herbaceous melody of a cheese spread perfect for favorite crackers, grilled baguette, vegetables, stuffed tiny sweet peppers or cherry tomatoes, omelet fillings, and more.