Avocado with Horseradish Cream

Yum...I have an obsession with avocado, so I am willing to give this recipe a try!

Avocado with Horseradish Cream

Ingredients:
*fresh horseradish root (approx. 6 inches long) (preserved horseradish in vinegar can be substituted, if so, leave out the lemon juice)
*1 tbsp. butter
*3 tbsp. fresh breadcrumbs
*1 apple
*2 tsp. yogurt
*1 tsp. lemon juice
*pinch of salt and sugar
*1 tsp. chopped fresh chervil
*1/2 tsp. each of fresh chopped tarragon and dill
*3-4 tbsp. heavy whipping cream
*2 ripe avocados cut in half, pits removed

Directions:
1) Peel and grate the horseradish.
2) Melt the butter and add the breadcrumbs. Fry until brown, and add the grated horseradish. Remove from heat and grate the apple into the mixture.
3) Add yogurt, lemon juice, salt, sugar, and herbs. Put aside to cool. Then chill in the refrigerator.
4) Just before serving, gently fold the cream into the mixture and spoon into the avocado halves. Serve with green salad and brown toast. Enjoy!

Recipe found in: Jekka McVicar, The Complete Herb Book, pg. 43.

For additional information, see: references and warnings

Tarragon stuffed mushrooms

I love mushrooms AND my tarragon is ready to use. I am sure that I will be making this recipe soon...

Tarragon stuffed mushrooms

Ingredients:
*1 pound large mushrooms
*3 cups fresh breadcrumbs
*2 cloves garlic, minced
*1 small onion, chopped very finely
*2 tbsp. finely chopped fresh tarragon
*2 eggs
*salt and pepper
*1.5 cups dry breadcrumbs
*oil for frying

Directions:
1) Wipe the mushrooms clean. Carefully remove the stalks without damaging the caps. Finely chop the stalks and set aside.
2) Place the fresh breadcrumbs in a bowl and add the garlic. Stir in the onion, tarragon, 1 egg, seasonings, and chopped mushroom stalks. Mix very well to form a soft stuffing.
3) Divide the mixture between the hollows of the mushroom caps, pressing it in well.
4) Beat the remaining egg in a dish and dip each stuff mushroom in it.
5) Place the dry breadcrumbs in a dish and dip the egg-coated mushrooms into them, ensuring that they are evenly coated.
6) Heat about 4 cups of oil in a heavy pan. Deep-fry the mushrooms for 4 minutes in about 4 batches. Drain on paper towel. Serve immediately, possibly with an herbed mayonnaise. Enjoy!

This recipe was found in: Lesley Bremness, The Complete Book of Herbs, pg. 177.

For additional information, see: references and warnings

Tarragon

Name:
*Tarragon (Artemisa dracunculus)

Description:
*Perennial
*Culinary herb with exceptional flavor
*Also known as French Tarragon

Parts Used:
*Leaves, fresh or dried

Position:
*It is cold hardy and drought resistant and can grow in high summer temps.
*It is vulnerable to high humidity and is easily infected with fungal diseases.
*Avoid overwatering
*Best in full sun

Propagation:
*It rarely sets seed, especially in cooler climates
*It propagates best by tip cuttings in the spring and early fall
*It can also be propagated by root division: dig up underground runners in spring after frost. Place a small amount of the root with a growing nodule in a 3 inch pot and cover with compost. Place in a warm and well ventilated spot

Maintenance:
*Regularly thin the plants by harvesting
*Remove any diseased branches
*Protect in the winter by covering with straw or mulch
*Renew the plants every 3 years because the flavor lessens over time *OR* dived and replant every 3 years
*It grows well in containers: Use a soil based compost mixed in equal parts with composted fine bark. Choose a large pot due to its' root runners.
*It is suitable for growing indoors

Harvesting:
*Harvest fresh leaves at any time except in the winter
*Harvest leaves for freezing in midsummer
*You can dry the leaves, but fresh is always best

Medicinal:
*It was used in the past for medicinal purposes, but this is no longer the case

Cooking:
*The flavor diffuses rapidly through cooked dishes, so use carefully
*Use it fresh with fish, shellfish, turkey, chicken, game, veal, and egg dishes
*Use chopped leaves in salad dressings and sauces

For more information, see: references and warnings