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Posts from the ‘Bits & Bites’ Category

Pardon My Foie Gras: Between the Covers

Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app!

Though a far cry from the comprehensive volumes Julia Child penned on French cooking, this little book offers a view into 1950s America and its attitude toward French food. Child’s book Mastering the Art of French Cooking would not appear until 1961, and we all know what happened after that!

Ruth Chier Rosen wrote an entire series of these little cookbooks. Ours measures only 4 x 5 inches, and is spiral bound with plenty of lovely vintage flourishes. Clever titles with puns are common in her oeuvre. The recipes are short, direct and easy to follow.

As you might expect, we have the foie gras themed volume.  It’s all about the “choice cuisine of France,” and we want to share a few of the pages with you here.

PMFG Front Cover & Box

The spiral bound book and a clever box to protect it.

PMFG Frontispiece

Inside the front cover, a very intense Frenchman.

As you can see, Ruth was introducing the concept that eating in the French manner involved caring. There is no place for indifference in cooking or dining.

We like Ruth’s message, and it still resonates: French food need not be intimidating. Do things simply, do them well.

In the French Manner

And here is a selection of several pages and recipes worth noting.

Soups & Sauces

We begin in the beginning. Soups & sauces.

French onion soup is a classic that borders on kitsch at this point. But made at home, with your own stock, it is something wonderful. This recipe may be a bit reductionist. It does not make clear that you must really, truly brown those onions.

The other is for chestnut soup – we love French chestnuts (and we offer them). They are perfect to pair with game and poultry; this sauté with fennel is a favorite of Ariane’s at the holidays.

PMFG onion soup chestnut soup

Two soups you might like to try.

A chapter we cannot skip: the meat and vegetables. It’s nice to see such variety – tripe, veal, lamb, sweetbreads, liver – perhaps easier to find in 1956 America than we might have expected.

Meat & Veg

Let’s get to the meat, shall we?

 

Bouef Bourg

Before Julia made it a household name: Boeuf Bourguignon

paupiettes

Paupiettes de veau

You can see Ariane’s recipe for Paupiettes de Veau, and a video in which she demonstrates the preparation. The translation is “Veal Birds,” because they are also known as oiseaux sans tête, or birds without heads. 

poultry and game

Here’s where it gets interesting.

There are plenty of recipes for chicken, and what French cookbook would be complete without a good roasted chicken recipe? It is the cornerstone of a balanced diet.

Chicken Roti

The photos are all black and white, but the charming illustrations make up for it.

We cannot resist the guinea hen – or pintade, in French. In this recipe, we wonder what happens to the rest of the hen. Naturally, every scrap should be eaten and the bones cooked down for stock. Guinea hen legs are not to be missed.

Pintade

Guinea hen is commonly eaten in France.

We were intrigued by the cassoulet recipe. But this Toulouse cassoulet seems to be missing something – could it be duck? Our version is Gascon all the way, so we are biased, bien sur. And while the simplified translation of “baked beans” is accurate, it leaves out some of the caché of cassoulet. The recipe does not involve any baking in the oven, which is the stage that makes cassoulet all crunchy on the outside.

Toulouse Cassoulet

But where’s the duck?

We were excited to see the offering from the region of Gascony. And this one involved torching a duck, so that’s fun.

cassoulet de canard

There are desserts and dishes with eggs… and some handy information about wine. We just couldn’t resist this chart of vintages from 1927-1955.

vintage chart

And if you are going to drink, please be responsible and use the correct glass.

wine glasses

Make mine crystal, please.

Wine Dinner Menu

Ruth lays out a few menus using her recipes and pairing with wine.

However, there is no foie gras in Pardon My Foie Gras. The closest thing is the pâté in the Tournedos Rossini- we know that’s supposed to be foie gras. In 1956 the only foie gras in the United States was canned pâté de foie gras. And some people still think the word “pâté” is synonymous with foie gras.

As you may now, it wasn’t until Ariane started D’Artagnan in 1985 that any fresh foie gras was available in the U.S. at all. Today we sell a variety of preparations, as well as whole livers and foie gras slices.  So here’s our version of Tournedos Rossini, with a slice of fresh, seared foie gras on top.

Tournedos Rossini

truffle man

On the inside back cover, a happy truffle hunter.

Please meet Mrs. Rosen.

ruth bio

Our little volume came with a card promoting the other titles penned by Ruth and published by her husband Richard Rosen.

Also by Ruth

Look at the last title – there was urban farming in the 1950s! Sure, it’s being reinvented today on rooftops and in vacant lots in cities across America, but here it is in 1956. Ahead of her time?

More by Ruth 2

Intrigued by the first one…

If you come across any of these little books, be sure to scoop them up. They offer a charming view of cooking in the 1950s, and would make unique gifts for those friends who are cookbook collectors.

 

Cinco de Mayo Sale!

Celebrate Cinco de Mayo in meaty style with 15% off our picks for the party. You can’t go wrong with Berkshire Pork Ribs or even our Duck Leg Confit – perfect for shredding and stuffing in tacos or tamales. Ground buffalo and Wagyu beef are both adaptable to your favorite Mexican-inspired recipes.

Check out the sale here. Special pricing ends on May 2, 2014.

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Ariane Debunks the Foie Gras Myths

Ariane has been preaching the gospel of foie gras since the earliest days of D’Artagnan. She started the company to sell the first fresh foie gras raised in the United States. Today she is the leading expert on the subject.

Erin Mosbaugh at the blog First We Feast interviewed her on the controversial topic, visited Hudson Valley Foie Gras, our partner farm, and came away with a better understanding of foie gras.

We share their post and hope that you will share it in turn. Foie gras is a topic that excites a lot of passion on both sides. We only ask that people consider all the facts before drawing conclusions about foie gras. Lucky for those who want to do that, First We Feast does a fine job of explaining and debunking the common myths.

Ariane First We Feast Foie Gras Screen Shot

For those who want to learn more about foie gras, try the Artisan Farmers Alliance. And if you want to order some foie gras, we have plenty available on our website, along with recipes to inspire. (Yes, we can ship foie gras to citizens of California. The prohibition on foie gras applies only to sales and production in the state.)

foie gras recipes panel

A Customer Appreciation Sale!

We’re having a sale in your honor! It’s our way of showing appreciation for your loyalty. Take 15% off everything and anything at dartagnan.com from April 22 through April 24, 2014.

Just remember to use the promo code THANKS at checkout. Enjoy!

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Be sure to come visit us on Facebook. And maybe even share photos of what you do with D’Artagnan products. We love to see what’s cooking!

Easter Favorites are 10% OFF!

Easter is April 20 and so it’s time to start planning your holiday meal. Enjoy 10% off our lamb, ham and other Easter selections at dartagnan.com.

For inspiration, check our blog post on Easter appetizers and main dishes (along with sides). Not sure about wine pairing for the feast? We’ve got you covered there as well.

Sale ends Thursday, April 17th at midnight EST.

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Spring Sale!

Though it’s cold, we are determined to welcome spring.  Celebrate the season along with us, and save 15% on a selection of our favorites.

Shop this week and save.

 

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St. Patrick’s Day SALE

They say everyone is Irish on St. Patrick’s Day… even the French! We’re just happy to eat like the Irish (and maybe quaff a few beers) on this saint’s day.

We’d like you to do the same. This week, enjoy 10% off a selection of beefy, lamby and porky items that will help you to celebrate all things Irish this March 17. Erin go bragh!

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If you are looking for recipes, you can always check our site for inspiration. We like this Irish Stout Lamb Loin with Colcannon for a traditional meal. Of course, there’s always Corned Beef. And then, a meat pie is so satisfying  – this Wagyu Beef  Shepherd’s Pie is especially so.

If a hand pie is what you crave, try these Dingle Pies from The Country Cooking of Ireland by Colman Andrews. They are a savory, rustic staple at Ireland’s oldest festival, Puck Fair.

Get Deals on Duck!

We are obsessed with duck. It’s kind of our thing. And we’ve heard that you like duck as much as we do.

That’s why we’re kicking off the month of March with a giant all-things-duck sale!

This means that duck leg confit, raw moulard duck breast, whole Rohan, Muscovy or Pekin duck, smoked duck breast, duck rillettes, duck prosciutto, duck bacon, duck sausage, duck fat and even our cassoulet kit (it’s got duck in it!) are all specially priced to tempt you.

What are you waiting for?  Shop and save 15% on any duck of your choice this week at dartagnan.com.

If you need a little inspiration …

02737CT191Duck a la orange recipe

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Surprise Sale on FOIE GRAS!

Just for you – to banish winter’s remaining gloom – a 50% off sale on small foie gras torchon!

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Spread the Love! Our Truffle Butter & Iman

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Photo: March 2014 Elle Decor, by Nina Westervelt

We already knew the Barefoot Contessa Ina Garten uses our white truffle butter in her tagliaterre recipe and recommends it on TV and in her books. Thank you, Ina!

But we were surprised to learn that supermodel Iman loves it too! It is listed in the March issue of Elle Decor as one of the 12 things she cannot live without. We’re thrilled to be on her list – and we hope you add white truffle butter to your must-have items.

As a way to spread the love, we are giving away a case of white truffle butter on our Facebook page. So head over there and “like” our page to enter.

What would you do with a case of six 3 ounce tubs of white truffle butter? We have a few ideas here.

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