Tarragon Corn Risotto

This is simple but delicious, and the corn kernels are little bursts of summer flavor in each bite. I think my kids each ate about six helpings of this. Optional: stir in some sauteed mushrooms after the risotto is cooked. I tried this with shiitakes and they were delicious.

1 Tbsp butter
1 medium shallot, minced
1 1/2 cups Arborio rice
3 1/4 cups chicken or vegetable stock
1 1/2 - 2 cups fresh corn kernels (or substitute frozen off season)
1/4 - 1/2 tsp dried tarragon
Salt and pepper to taste
1 1/2 - 2 cups diced mushrooms, sauteed in butter (optional)

Melt the butter in the pressure cooker. Saute the shallot for a minute or so, then add the rice. Stir and saute the rice for about a minute, then add the stock. Stir well, then cover the cooker and bring to pressure. Cook on high pressure for seven minutes, then release the pressure. If excess liquid remains, simmer, stirring frequently, for another couple minutes. Stir in the corn, tarragon, and salt and pepper. Taste and adjust seasonings if needed. Stir in sauteed mushrooms if using, or reserve them for topping at the table.

Serves 4-6.

Risotto with Tarragon Eggplant and Peppers

Eggplants and peppers are still coming in from the garden in huge quantities right now.  Peppers I don't feel quite as pressed to use because they are so easy to freeze. But eggplants really don't take well to being preserved by virtually any method.  You can freeze cooked eggplant, but I find the texture deteriorates too much to be worth it.  So when we've got a bumper crop like we do this year, I find myself scrambling to use as much as I can without getting too repetitious.  Fortunately, eggplant works well with many different flavorings and types of cuisine.

This recipe uses a pressure cooker to make the risotto, as I pretty much always do now.

Veggies
3 Tbsp olive oil
2-3 medium shallots, minced
2 medium eggplants (preferably Italian style), peeled and cut into thin strips about 2 inches long
2 medium or large sweet red peppers, cut into thin strips
1 tsp dried tarragon
2 Tbsp dry sherry
Salt and pepper to taste

Risotto
Olive oil
1 1/2 cups uncooked arborio rice
3 1/2 cups chicken or vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

Prepare the vegetables first, then make the risotto while they finish cooking.

Heat the olive oil in a large skillet or other wide bottomed pan.  Add most of the minced shallot, reserved 1-2 Tbsp of it for the risotto.  Saute over medium high heat for about 2 minutes, then add the eggplant and peppers.  Toss them well to get them coated with oil.  Saute over medium heat, stirring frequently, until they begin to soften.  Then reduce the heat to low or medium low and cover.  Cook, stirring occasionally, until they are very soft.  Add the tarragon, sherry, and salt and pepper, and cook for a few more minutes.
To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the reserved minced shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to the high pressure setting. Bring to pressure, then reduce heat (maintaining pressure) and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the eggplant and pepper mixture over mounds of risotto.

Serves 4-5.

Red Wine and Shallot Braised Lamb Shoulder

Lamb should roast is one of those really flavorful, less expensive cuts that responds beautifully to slow moist cooking. The method used here submerges the meat only about a third to half way, allowing the exposed side to brown nicely.

I really liked this red wine, shallot, and tarragon treatment. I think it would also be excellent with a beef roast prepared the same way (substituting beef stock for the chicken stock in that case).

2-3 lb lamb shoulder roast
Salt and pepper
3 large shallots, sliced
1 tsp dried tarragon
1 cup red wine (more as needed)
2 cups chicken broth

Be sure to take the lamb out of the fridge at least an hour before cooking to let it approach room temperature. Season it liberally with salt and pepper.

Preheat the oven to 375 degrees.

Take a small roasting pan or oven-proof Dutch oven that will just accomodate the lamb. Place the sliced shallots in the bottom of the pan and sprinkle the tarragon over them. Place the lamb on top of the shallots, then pour in the wine and chicken broth. It should come about halfway up the meat.

Roast the lamb for 1 1/2 hours. Remove from the oven, turn it over, and dd more wine, broth, and/or water if the liquid level seems too low (try to keep it about a third of the way up the meat). Roast for another 30 minutes. Turn it over again and roast 20-30 minutes more. At this point it should be extremely tender. If it's not quite done, turn over again and roast another 20 minutes.

When the lamb is done, remove it to a warm platter. If you used a Dutch oven, place it on the stove top and simmer the cooking liquid (including shallots) until it reduces nicely. If you used a roasting pan, transfer the liquid to a saucepan and reduce.

Carve the lamb as best you can (this roast contains a lot of bones). Pass the sauce at the table.

Serves 3-4.

Green Beans with Shallots, Tarragon, and Olive Oil

With last year's hot, dry summer, the green beans in our garden produced like we've never seen before, and I froze 15 pounds of them. As it turns out, 15 pounds is quite a lot of green beans for a family of three. So we are slowly working our way through them, and green beans have definitely become my go-to vegetable side dish. Fortunately, they're delicious! And they are excellent with shallots, which I also have a rather large supply of, between our own harvest and what came with our fall CSA.

1 lb green beans, cut into 1-2" lengths
1-2 Tbsp olive oil
1 medium shallot, minced
1/4 tsp dried tarragon
Salt and pepper to taste

Thaw the beans if they are frozen. You can do this in the fridge, on the counter, or in a loosely covered bowl in the microwave (3-4 minutes on high).

Steam the beans (or, if you thawed them in the microwave, put them back in for another two minutes or so).

While you thaw and cook the beans, heat the olive oil in a small saucepan. Add the shallots and cook over medium heat for 3-5 minutes. Stir in the tarragon after a few minutes, and add salt and pepper to taste.

Pour the sauce over the beans and toss to coat. Serve hot.

Serves about 4.

Creamy Squash Soup with Shallots and Tarragon

This makes for a silky smooth, rich, creamy soup with sophisticated flavor. If you roast the squash ahead of time, this goes together quite quickly. To really do it up, substitute heavy cream for some or all of the milk.

3 lbs winter squash
2 Tbsp butter
2 medium shallots, finely chopped
2-3 cups chicken or vegetable stock
1 bay leaf
1/2 tsp dried tarragon
1 Tbsp white wine vinegar
1 cup whole milk
Salt and pepper to taste

To roast the squash, cut it in half the long way and scoop out the seeds. Preheat the oven to 375 degrees. Place the cut squash face down in a baking pan with edges and pour in about 1/4 inch of water. Roast for 45-60 minutes, until very tender. Allow to cool, then scoop out the flesh.

While the squash cools (or, if you roasted it ahead of time, when you are ready to prepare the soup), melt the butter in a Dutch oven over medium heat. Add the shallots and saute for about five minutes. Add the squash and stock and combine well.

Puree the soup using an immersion blender (or in batches in the blender or food processor) until nice and smooth. Add the bay leaf and tarragon and simmer for 15-20 minutes. Remove the bay leaf and stir in the vinegar, then turn off the heat and stir in the milk. Add salt and pepper to taste.

Serves about 4.

Tomato Leek Quiche with Tarragon

I've seen lots of big, fat leeks at the farmers market, and I have a good crop of slender ones in my garden. Plus tomatoes, of course! I used tarragon as the seasoning here just for something different from my usual, but I think this would work with a variety of herbs - basil, oregano, sage, thyme, etc.

1 9-inch pastry shell
2 oz. shredded mozzarella (optional)
1 cup chopped fresh tomatoes
1 cup sliced leeks (about 2 fat ones or 4 slender)
1/4 tsp dried tarragon
4 eggs, beaten
1 cup whole milk (1% or 2% okay but not as good)
Salt and pepper to taste

Preheat the oven to 375 degrees. Prick the pastry shell all over with a fork and pre-bake for about 10 minutes. If using homemade, line with aluminum foil and some pie weights.

Spread the mozzarella in the bottom of the pre-baked pie shell. Spread the tomatoes and leeks on top, and sprinkle with tarragon.

In a medium bowl, combine the eggs and milk and add salt and pepper. Pour over the vegetables in the pie shell.

Bake for 30-40 minutes, until eggs are cooked through.

Serves 3-4.