The
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May 27, 2009
Tarragon vs. Cilantro:
It’s the Battle of the Abrasive Herbs
In
years past, the herb tarragon was widely considered to be an antidote to
snake bites. It is unknown who may have started this, but it is widely
believed to be someone who relied on tarragon to cure a snake bite.
Today, tarragon is used mostly in the kitchen where it is one of our
strongest of herbs. It is not unlike cilantro, which has the reputation
of being an herb shelf’s abrasive personality – people who like it
really like it, people who do not hate it with a passion matched in heat
only by the sun’s burning gases. Cilantro does have an advantage over
tarragon in the politics in which ingredients of food engage. It has a
fallback recipe. When things get tough for cilantro, it can still stake
its place in the kitchen as an ingredient to salsa. Tarragon, the haute
cuisine equivalent of cilantro, cannot make such a boast.
In
fact, when mentioned at all, it is mostly as an ingredient in a sauce.
Sauces, like gravy, are made almost as an afterthought; something to
whip up if there just happens to be time. In fact, the word sauce
imparts two values – time and effort – both of which frequently cause
people to recoil in horror when it comes to food.
This need not be the case.
Mix a small amount of corn starch, pepper, garlic powder and dried
tarragon leaves. Stir these into milk and begin to heat. Add some
butter, which will melt as the corn starch thickens the milk and the
heat releases the flavors of tarragon.
Turn off the heat just as the sauce is about to boil. If it were a
person, it would look at you and say, “Hey, what gives?” Your answer to
this very understandable query would be, “Sometimes you just walk away
from the edge, man.” Be aware that when you say this out loud, you will
inspire someone back in time – the ‘70s, specifically – to incorporate
this into progressive rock music lyrics. If you are okay with having
that on your conscience, speak freely. If not, bite your tongue.
Add some fresh squeezed lemon juice to the sauce, and also a bit of
salt. Mix these together and you have yourself a lemon tarragon sauce.
Probably you’re now asking yourself what you should serve it over. This
is something you should have thought about well before you got to this
point. But our purpose here is not to lecture, only to guide. The first
and easy answer would be over some kind of cooked whitefish filet
(whitefish, as in fish that is delicate and easily flaked apart when
cooked). Tarragon and lemon both have strong enough flavors to match
that of fish.
Cooking fish requires forethought, however, which could explain why it
is referred to as brain food. A good alternative to this would be a
plate of freshly steamed asparagus, which itself has a strong flavor
that is well complemented by both tarragon and lemon.
© 2009
North Star Writers Group. May not be republished without permission.
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