While perusing different cookbooks for an Osso Buco recipe, the photo of Scott Conant's Chicken Breast Topped with Peas, Asparagus, Tarragon and Melted Fontina Cheese nearly made me change course.
Instead, we tried it the very next day. It was so delicious, like the best tastes of spring in one elegant, yet easy dish. It's from Scott Conant's
New Italian Cooking book (p. 198), but the recipe's online as well. Hope you try it, too.
And this was a good reminder of the power of images. My friend Kathy gave me the book because it didn't have enough photos of the actual dishes for her, which I can completely understand.
By the name of the recipe alone, I don't know that I would have even thought about trying it. But the photo looked so enticing, and the recipe was just perfect. So easy. And oddly enough, I'd never really cooked with tarragon before. But now, after trying it fresh in this dish, it's a new favorite. That little anisey zing is so unexpected, but then you start to crave it.
I added some to our little omelet this morning (inspired by a recent Los Angeles Times piece on Julia Child): egg whites, mushrooms, cherry tomatoes, a few kalamata olives and fontina cheese. Yum!
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