Aug 14
Oh Gribiche! Pronounced ‘gree-beesh’, this classic French sauce is made by mashing a cooked egg yolk and mustard into a paste, then adding olive oil, capers, cornichons, parsley, tarragon, red wine vinegar, the cooked, diced egg white, and a squeeze of lemon. It is sublime. Braised endive is a great supporting vegetable, and it is also often served with asparagus. The sauce is so good, I swear you could simply go at it with a loaf of crusty bread…
Radish, cucumber and corn here, but you could add peas, fava beans or whatever crunchy summer vegetable speaks to you. Tossed with vinaigrette of champagne vinegar, mustard, tarragon, minced shallot, salt and pepper. Enjoy!
Jul 24
On a plate? Really though, if you’ve not yet tried these little garlic shoots, buy some as soon as you spot them. Toss with olive oil, salt and pepper, roast in the oven at 425F for 15min or so. They have the most delicate flavor of sweet roasted garlic, but in a fraction of the time of a full bulb. My new favorite summer snack.
You will want to drink this! Shucked corn, cilantro, jalapeño, lemon, butter, milk. Happy Summer.
One of my favorite uses for carrots and tarragon is this quick, healthy soup. Short ingredient list: carrots, leeks, fennel, potatoes, tarragon, and vegetable stock.
Collier's Market 