a
supreme herb! 
Until recent times, tarragon enjoyed
little or no esteem in most kitchens, being mostly regarded as a
French quirk! A native of southern Europe, this herb prefers dry
soil and lots of sun. It has a pronounced anise-like flavor and
minty heat. French tarragon, the culinary herb of choice (not to
be mistaken with Russian tarragon, which has much less flavor),
is a hardy perennial that will grow about 1 to 2 feet and will produce
wiry stems. It is perfectly suited to our East Coast climate. My
own tarragon plant produces green shoots as early as April and has
survived our harshest winters.
Everyone will recognize the flavor of tarragon vinegar or béarnaise
sauce, but why stop there?! Tarragon is a delicate yet sophisticated
herb that lends itself to many wonderful dishes. I use it in salad
dressings, in frittatas (as in today's recipe), in pastas with fresh
beets, and in soups with tender young carrots or peas. It is good
indeed to break away from traditions and explore all the possibilities
that this supreme herb offers the avid cooks among us!
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8 large eggs
1/3 cup finely grated Reggiano or Grana Padano Parmesan
1/4 cup finely chopped fresh tarragon
1/2 teaspoon sea salt
freshly ground pepper to taste
2 tablespoons extra virgin olive oil
Step 1: In a large mixing bowl, whisk together the eggs,
Parmesan, tarragon, salt and pepper.
Step 2: Heat a large, non-stick omelet pan over medium-high
heat. Add the oil, tilt the pan so the oil covers it evenly and
pour in the egg mixture. As the eggs begin to set, use a spatula
to push the edges to the center and tilt the pan so that the raw
egg fills in the bare sections. Only do this process once or twice,
and do it quickly, before the frittata sets. Then leave the frittata
undisturbed until it is almost set and the bottom is golden brown,
about 2 to 3 minutes. There should still be some uncooked egg on
the top. Invert the frittata onto a large serving plate and quickly
slide it back into the pan top-side down. Continue cooking until
the bottom is just set, about 30 seconds.
Step 3: Slide the frittata into a large serving plate and
let cool for 5 to 10 minutes. Cut the frittata in eight equal wedges.
Serve 2 wedges for each person with your choice of side vegetables
or a green salad.
© 2007 viviane bauquet farre — food & style NY LLC
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