Serves 4 to 6
Two of tarragon’s best flavor partners, leeks and eggs, are paired here in a simple, versatile, and delicious frittata. Frittatas not only make good breakfast or brunch dishes, but are also tasty lunch or light supper dishes and, cut into bite-sized diamonds or squares, perfect appetizers. For a hearty sandwich, place a portion between slices of country bread as Italian workers do. To clean leeks, make two lengthwise cuts about 1 ½ inches long through the tender pale green. Then fan the cut ends under running water to rinse out any grit.
Carolyn Dille is replanting much of her herb garden for the sheer dirt-under-the-fingernails pleasure of it. Culinary and medicinal herbs have been her special interest for many years. Her latest books are The Onion Book, with Susan Belsinger (Interweave Press, 1996), and Seasons of the Vineyard, with Robert and Margrit Mondavi (Simon and Schuster, 1996).
Click here for more tarragon recipes from the original article, A Taste for Tarragon.
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