Tuesday, July 26, 2011

My Adventures with Tarragon Dressing

I decided to make the wonderful tarragon dressing which is served at the House Without A Key restaurant. I checked three supermarkets and couldn't find the ready made Tarragon vinegar so the next option was to make the vinegar from scratch.  I google-d "how to make tarragon vinegar" and this is what came up. I'll let you know the results.

Devoid Of Culture And Indifferent To The Arts: Gardening & Recipe: Homemade Tarragon Vinegar: "Ah me! Love can not be cured by herbs. – Ovid The star of this post (centre). Photo: apple_pathway, Flickr ccl File this under 'news yo..."

After shopping for fresh cut tarragon at various supermarkets and discovering that it was an outrageous price (something like $45/lb.) about $2.20 for a tiny packet, I decided to look for a plant.  The recipe did not state what kind of Tarragon to buy.  So I looked up a few more recipes which said to use French Tarragon but if not in season, you could sub Mexican Tarragon.  The Mexican variety was the only kind I could find at Lowe's. I believe this 4" plant was only $1.40 and I have a plant leftover!

I used the entire bottle of white wine vinegar which came out to be approximately 1 2/3 cup.  I put it in a sauce pan and brought it almost to a boil, then turned off the heat.

The recipe did not state whether one cup of tarragon was with the stem or without but when I looked at the picture, the stems seemed to be still attached so I left  them on and pat them dry...sort of.   It was too hard to measure out 1 cup of tarragon this way so I just eyeballed it.

I placed all of the stems into the sterilized jar, bruising some with a wooden spoon before pouring in all of the heated vinegar.  Then I jumped back on the computer to see if I was supposed  to cover it while it was still hot or wait till it cooled down.  I had to google another recipe to find my answer and it was to cover while still hot.  This second recipe says to let cool for 2 hours before placing in fridge for 1 week.  I think I'll do that instead of leaving it in a dark cupboard for 2 - 3 weeks as stated in this recipe.  I'll let you know how it tastes before turning it into the Tarragon dressing.  I can't wait.

Thursday, July 21, 2011

2011 AIFD Symposium in San Francisco, CA

If you missed the AIFD Symposium in San Francisco, here are some of the highlights.

Thursday, July 14, 2011

Michelle's bouquet

Michelle's beach wedding was held in July on the island of Oahu.  She wanted white lilies and green cymbidium orchids with a hand tied look.  A detailed ribbon treatment was added to the handle.

Ribbon treatment

Side view

Michelle and Alex


Closeup photo by bride