Posted on 02 August 2010 by tomatocasual.com
By David Harbilas
Corn and tomatoes go together like sunshine and joy.
Here the tomatoes add a sweetness to the plain, old butter spread.
Tarragon is also a natural partner to corn, and if you don’t like tarragon parsley is another good choice.
Yields about 1 cup butter
- 4 large ears of corn
- About 1 cup of milk
- 1 stick of butter
- 4 roma tomatoes, cut in half lengthwise
- 1 large garlic clove
- 2 additional sticks of butter
- olive oil Read the rest of this entry »
Posted on 25 July 2010 by tomatocasual.com
By David Harbilas
The combination of tomatoes and cucumbers is nothing new, so why bother?
Because sometimes a slight change can renew an old favorite.
Tarragon has a wonderful licorice-citrus flavor that isn’t utilized very often in salads, and red onions provide a heat that wakes up the sweetness of the tomatoes and the cooling effect of the cucumbers.
Serves 4
- 3 large vine-ripe tomatoes, cut into wedges
- 2 medium cucumbers, seeded and sliced in half-moons
- 1 red onion, sliced Read the rest of this entry »
Posted on 04 June 2010 by tomatocasual.com
By David Harbilas
The French have many variations for hollandaise, and the familiar addition of tarragon is part of the ubiquitous béarnaise sauce.
This version is a bit different, as it calls for a rich reduction of roasted tomatoes and fresh chopped tarragon; a traditional béarnaise uses a reduction of vinegar, shallots and tarragon.
Tomatoes and fish are a natural combination, so the addition of butter and herbs are a clear choice.
Serves 2
for the roasted tomato puree:
- 1 vine-ripe tomato, not a plum variety
- olive oil
- salt and pepper to taste
for the hollandaise:
