Tag Archives: tarragon recipes

Tomatoes and Peaches with Ricotta and Fried Almonds

Heirloom tomatoes are not only delicious to eat, they are a true feast for the eyes. I love the wide variety of colors and shapes. I decided to deviate from my favorite salad of tomato, mozzarella and basil to this combination or tomato, peach, ricotta and tarragon. You will love this variation, especially if you find a good quality store bought ricotta cheese. If you are ambitious try making your own ricotta cheese it’s really simple.  My recipe is included below. I made my own ricotta for this salad because I had a large container of whole milk about to hit the expiration date. I didn’t want the milk to go to waste and I can’t think of a better use than making fresh ricotta cheese. The peaches add some sweetness to the salad and frying a few almonds in olive oil adds some needed crunch. This is a new favorite for my summer dining!

From by the bay, wishing you sunny tomato and peach food memories!


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Tomatoes and Peaches with Ricotta and Fried Almonds

Serves 4


  • 2 pounds mixed heirloom tomatoes, some sliced and some halved
  • 2 large ripe peaches, pitted and sliced
  • 1/4 cup whole unsalted roasted almonds
  • 1/4 cup olive oil
  • 2 tablespoons sherry wine vinegar
  • 1/2 cup fresh ricotta ( homemade or store bought) recipe below
  • 2 teaspoons tarragon leaves
  • fine sea salt and fresh ground black pepper to taste


On large platter arrange the tomatoes and peaches. Dot the ricotta on top of the tomatoes and peaches. In a small skillet heat the olive oil and add the almonds. Stirred until almonds are heated and start to sizzle. Remove from heat and cool to room temperature before adding the sherry vinegar. Mix  together. Drizzle dressing over the tomatoes and peaches. Dot the ricotta cheese on top. Add salt and pepper to taste. Sprinkle with tarragon leaves.  Serve immediately.

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Homemade Ricotta Cheese


  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons white vinegar
  • 1 teaspoon fine sea salt


Line a sieve with a dampened cheesecloth and place over a bowl to strain the cheese. Place all the ingredients in a saucepan over medium heat. Bring to a full boil, stirring occasionally. The mixture will start to separate in curds ( the thick part that is the cheese) and whey ( the thin liquid you drain off). Once that happens, pour into the sieve, catching the ricotta into the cheesecloth lined sieve. Let stand for 20 to 25 minutes letting the liquid drain off. Let drain depending how thick and moist you want. the longer it drains the thicker and drier the ricotta. Once drained, take the cheese out of the cheesecloth and store in a container in the refrigerator until ready to use. This will stay 3 to 4 days.

Variations – all good and I’ve made and enjoyed each one depending on the ingredients on hand. 

  • Use only whole milk for a slightly less creamy version, this is great if you don’t have any heavy cream.
  • Replace the heavy cream with buttermilk, don’t use any vinegar for a drier textured ricotta, good for cooking

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Lobster Roll with Tarragon

Last weekend I had guests out from the city visiting by the bay. So when I was thinking about  what to serve my friends so that they could really experience the waterside, of course lobster came to mind, the quintessential waterside dish. I love lobster rolls and I make it many different ways. Sometimes I just want the simplicity of fresh lobster meat , a toasted roll and melted butter and it’s delicious. This weekend I wanted to kick up the ingredients for my lobster salad with Old Bay Seasoning to add warmth to the taste of cool mayonnaise, fresh herbs such as parsley and the slightly licorice flavor of tarragon and  a touch of fresh lemon juice to brighten all the flavors. My friends were taking the train from Penn Station, I told them to come early and I would pick them up in Port Washington and we would head over to the pier to buy some fresh lobsters. Once by the bay, I steamed the lobsters and made my salad. After a walk to the beach, we came back to have a terrific lunch of lobster rolls on the deck. What a perfect day!

From by the bay wishing you perfect waterside memories!
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Lobster Roll with Tarragon

Serves 6

6 cups chilled lobster meat from 4 – 1  lb steamed lobster cut in chunks

½ cup celery, chopped fine

2 tablespoons scallions, chopped

¾ cup fine store bought mayonnaise

2 tablespoon Dijon mustard

4 tablespoons lemon juice

4 tablespoon fresh tarragon, chopped

4 tablespoons Italian parsley, chopped

1 teaspoon Old Bay Seasoning

1 teaspoon fine sea salt

1/4 teaspoon ground black pepper

Pinch cayenne pepper

6 brioche rolls, top split

1/2 cup unsalted butter


To a bowl add lobster, scallion and celery. In a separate bowl , whisk together mayonnaise, mustard, lemon juice, tarragon, parsley, old bay seasoning, salt , pepper and cayenne pepper. Pour over the lobster mixture. Blend well. Place in refrigerator covered until ready to use.

Melt butter and brush the insides of the roll. Toast in a 400 degree F oven 4 minutes until golden brown. Fill buns with lobster salad and serve.