We originally enjoyed this butter at a local restaurant. My son loved it and one day mentioned that he would like to be able to enjoy it at home. This is the recipe that I came up with and he assures me it tastes exactly like what Harry's serves.
1 stick of butter, softened (I use real butter not margarine)
2 tablespoons fresh chives, chopped; or more to taste
1 teaspoon minced garlic or more to taste (I often use the store bought minced garlic)
2 tablespoons sour cream
Salt to taste (if necessary)
To soften butter, allow to come to room temperature. Put all ingredients except the salt into a bowl, mix until well blended. Although it doesn't taste as good as this point, spread some on a bite of bread to test and see if you want to add salt, more chives or more garlic. For a creamier consistency, which is how we prefer this butter, add more sour cream if necessary. Refrigerate for at least six hours to allow the chive and garlic to flavor the butter.
Saturday, October 29, 2011
Sunday, October 16, 2011
Tarragon Chicken
This is one of our favorite recipes. It's very easy and makes a good Sunday dinner too! I often make this smaller recipe when it's just me and my son. Of course you can easily double or triple this recipe if you're having a lot of people.
1 whole chicken (2-3 pounds)
2 zucchini
1 carrot
2-3 springs of tarragon
olive oil
salt
freshly ground black pepper
Preheat oven to 425. Grate zucchini and carrot into large bowl. Mix in just the leaves from the tarragon sprigs. I usually chop the leaves, but I've been in a hurry before and put the leaves in whole and it turned out fine. Stuff the chicken with the zucchini/carrot mixture and then place the chicken into a roasting pan. Rub outside of chicken with olive oil. It doesn't take much. Use just enough to give it a thin coat. You can also use butter if you don't have olive oil. I simply prefer olive oil. In a pinch I've also used my Pam spray olive oil if I was out of regular olive oil. Salt and pepper the chicken to taste and garnish with more tarragon springs if desired. Roast chicken at 425 for 45 minutes. Turn oven down to 350 and roast another 45 minutes or until done.
1 whole chicken (2-3 pounds)
2 zucchini
1 carrot
2-3 springs of tarragon
olive oil
salt
freshly ground black pepper
Preheat oven to 425. Grate zucchini and carrot into large bowl. Mix in just the leaves from the tarragon sprigs. I usually chop the leaves, but I've been in a hurry before and put the leaves in whole and it turned out fine. Stuff the chicken with the zucchini/carrot mixture and then place the chicken into a roasting pan. Rub outside of chicken with olive oil. It doesn't take much. Use just enough to give it a thin coat. You can also use butter if you don't have olive oil. I simply prefer olive oil. In a pinch I've also used my Pam spray olive oil if I was out of regular olive oil. Salt and pepper the chicken to taste and garnish with more tarragon springs if desired. Roast chicken at 425 for 45 minutes. Turn oven down to 350 and roast another 45 minutes or until done.
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