Just for you – to banish winter’s remaining gloom – a 50% off sale on small foie gras torchon!
Posts from the ‘Bits & Bites’ Category
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.
“Cassoulet, like life itself, is not so simple as it seems.” – Paula Wolfert
But our cassoulet recipe kit makes it a whole lot simpler. It includes all the ingredients you need to make a cassoulet to serve 12 (with leftovers) and a clay bowl (cassole) for baking it.
Duck leg confit, duck and pork sausages, ventreche, duck fat, demi-glace and the all-important Tarbais beans are the simple ingredients of this legendary dish. The magic happens when all the flavors mingle together into a thick stew that is ideal for cold winter days. Just get a few bottles of Madiran or Malbec wine and invite some friends over for dinner.
Click through to shop the 15% off sale now, because the deal ends Sunday, January 12, 2014.
We will be watching the new season of The Taste on ABC tonight at 8 PM EST. Not only because our chef friends are on the show, but some of our products might make an appearance as well <wink, wink>. You can take a sneak peak on the ABC website here.
Tune in tonight and see what happens as competitors are judged on one blind spoonful by Anthony Bourdain, Nigella Lawson, Marcus Samuelsson and Ludo Lefebvre.
Happy New Year!
The December issue of Saveur magazine has a cover story about our favorite bird: duck. Yes, it mentions us, but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all you could possibly need to know about ducks and geese, along with some fine recipes.
It’s really quite easy, as this Saveur video with Ariane proves. Her seared duck magret is a tradition handed down by her father, Chef Andre Daguin, who invented the preparation. Read, watch and then get in the kitchen and make duck!
We love these illustrations Saveur did of our products. This is a really useful breakdown of all the parts of the duck. Everything but the quack.
We’re giving away a GRANDE CHARCUTERIE GIFT BASKET on our Facebook page. It’s the perfect way to celebrate the holidays (a little gift for yourself, maybe?).
With a value of $99.99 and 8 of our signature pieces of charcuterie packed inside, this is a savory gift basket anyone would enjoy.
Head on over and enter for your chance to win. Get social and share the giveaway to increase your chances. Bonne chance!
Must be at least 18 years old to enter. Valid only in the United States. Giveaway ends Dec. 18, 2013.
In the December issue, Bon Appétit magazine “effusively recommends” our bone-in heritage ham for your holiday dinner. Obviously, we couldn’t agree more. There is nothing so satisfying (and impressive) as a gleaming, glazed ham on the table.
You can serve a crowd at Christmas and then use leftovers in split pea soup. Yes, please.
A message from Ariane …
Faire chabrot… it’s a rustic tradition from rural France that continues to this day in the Southwest, my region. It’s an expression of conviviality and continuity, of simple pleasures at the table. So what is chabrot?
It’s a fun way to finish a bowl of soup. When in Gascony, it is often garbure, an improvised soup that varies by season and from one house to the next, though usually includes cabbage and confit of duck or goose. Some people keep a permanent pot of soup bubbling, and add vegetables and meat to it each day. A good broth is a staple in the day of many rural people.
For chabrot (pronounced shab-row), just enjoy your soup and then leave a bit of the warm broth in the bowl. Naturally, you have red wine on the table, so pour in a dose of wine, I would say about half the amount of the broth, but you can do equal parts if you like.
There is no stirring and no spoon! Hold your bowl in two hands, swirl gently, and with elbows planted on the table, drink the wine and broth mixture.
This is chabrot. Considered very old school and a peculiar habit of rural people, and in some company bad manners (!), it’s a tradition that l love to share with others.
There is something about the warm broth and the wine together… and the whole table lifting bowls to their faces. It always stirs something in me. Perhaps it is the thought of a long line of ancestors who tipped their bowls through the generations. Or maybe it’s just the unique flavor of the raw wine and the broth together.
You can see how it’s done in this video I made with Ed Brown. We were in the kitchen making poule au pot and I couldn’t resist the chance to show him.
So now that you know, go ahead and faire chabrot!