Thursday, November 8, 2007
Project Tarragon
It's tarragon week. 1 ounce of fresh tarragon has so far contributed to: Asparagus with Tarragon-Lemon Butter, Veal Scallops with Tarragon, and Baked eggs with Tarragon (Thank you Melanie for the Ultimate 30 Minute Cook Book). There are approximately .75 ounces of tarragon left. Any ideas?
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2 comments:
Here's one I have been meaning to try:
Yoghurt Herb Bread, from "Nourishing Traditions" by Sally Fallon.
Makes 1 9-inch by 4-inch loaf
3 cups freshly ground spelt/kamut/or whole wheat flour
2 cups plain whole yoghurt
1/2 cup filtered water
3 large eggs, lightly beaten
1 tsp sea salt
2 tsp baking soda
1/4 stick melted butter
1/3 cup maple syrup
1 tsp dried dill
1/2 tsp each of dried oregano, thyme, basil, tarragon.
Mix flour with yoghurt and water, cover and leave in a warm place for 12-24 hours - bread will rise better if soaked for 24 hours. Place flour mixture into food processor for several minutes to knead the dough (or knead by hand). Add remaining ingredients and process until well blended. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 until a toothpick comes out clean (approx 1 1/2 hours).
Hey Sarah, I was wondering about the cookbook. I haven't made those particular recipies. Have you found the ones you've made to be easy and yummy?
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