a home cook with notions & an appetite
This week’s CSA basket from Wayward Seed brought all sorts of fun. We’re snacking on the last of the cherries that came in the basket tonight.
The rest of the basket? (Split in the morning with super-duo S&P, as usual – even after a nice long dinner at Barrio coupled with the late showing of Harry Potter the night before):
This is about using the Mexican tarragon. Thanks to the google, we learn that Mexican tarragon is basically French tarragon with an anise undertone. I’d also picked up a zucchini at the market because it was cheap. This got me to Gourmet’s Zucchini Ribbons with Tarragon recipe.
Easiest ingredient list ever:
I actually just tore off the tarragon leaves and left them whole. The zucchini, on the other hand, needed to be cut into ribbons. I could pretend that I sliced them into ribbons by hand, but this is the real trick:
Cut zucchini into quarters, slice quarters on my V-slicer. The glove? That’s my “how to avoid using the V-slicer safety guard and keep your fingers glove.” It’s a cut-resistant glove and while it’s bulky, it does the job – and it’s machine washable.
After making ribbons, they’re basically pan-fried in a little bit of oil with tarragon and some salt and pepper in two batches:
Once both batches were done, I squeezed some fresh lime juice over the zucchini (it’s what I had at the time). I love warm zucchini in general, but what the tarragon did was give these terrific little pops of flavor with these anise undertones. Perfect side dish for the grilled pork tenderloin husband made that day.