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Posts from the ‘Featured Recipes’ Category

6 Brunch Ideas We Love

Brunch, a brilliant combination of breakfast and lunch, is often the most anticipated meal of the week. This best-of-both-worlds feast is perfect for those lazy weekend days when sleeping in is a must. Brunch is usually served between 10 a.m. and 2 p.m., and in terms of food, anything goes. While we like a leisurely lunch at a restaurant, there is something about making your own brunch at home, and maybe in pajamas. If you are of the same mind, here are six of our favorite recipes for a satisfying brunch at home.

1. Rich and creamy shirred eggs with bacon and chives are not only delicious but ridiculously easy to prepare. Perfect for brunch!

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2. This recipe for creamed mushrooms on toast will brighten up your mid-morning repast.

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3. Earthy mushrooms and fragrant black truffle butter make this classic eggs en cocotte a standout!

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4. Bacon and cheddar scones make the perfect companion to just about any brunch. Spread some bacon jam on top (double bacon!?!) or serve with runny eggs.

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5. Nothing says comfortable Sunday morning like grits and ham. Stir in some truffle butter to make truffled grits (which is very nice as a side dish for dinner too).

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6. We have to mention rillettes…spreadable duck that takes the edge off a long night. A simple brunch might consist of a charcuterie board with this intensely satisfying recipe at center.

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5 Braise-Worthy Recipes

With 15% off all the cuts fit to braise right now, let’s look at some classic recipes for braising, shall we?

1. Rabbit. This Irish recipe by the inimitable Colman Andrews has hard cider in the braising liquid. Which is also really nice for drinking while your rabbit simmers.

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2. Osso buco. We’ve got lamb, veal and venison osso buco on sale. This classic Italian recipe is for veal osso buco, but we encourage you to play with the other types.

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3. Duck. You may not think of duck as a braising meat, but Daniel Boulud knows best. When it comes to duck legs, he browns then braises. That would go for rabbit or guinea hen legs, too.

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4. Beef short ribs. We love to sink our teeth into some tender short ribs. It doesn’t get better than this recipe from Aliya Leekong.

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5. Lamb shanks. The Lobel Brothers know their way around a shank. These Persian-style lamb shanks are fragrant with turmeric, cinnamon and cardamom.

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Valentine’s Day at Home: Dessert

We are definitely known for the savory things in life.  Bacon? We’ll come running. But when there’s chocolate with bacon in it, we’re running even faster.  If you feel the same way, and want something a bit unconventional for your Valentine’s Day dessert, have a look at these recipes.

Bacon brittle is our go-to for holiday gifts. This sweet and savory combination is delightful to munch on any time, but you can serve it with vanilla ice cream for an unexpected twist on dessert.

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Running with the theme, how about these duck fat caramels? Yes, this is candy for carnivores.  Silky duck fat imparts a wonderful texture and mouth feel.

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Duck fat is a versatile ingredient. These biscochitos, a take on a classic from the American Southwest, have great but simple flavor. We suggest cutting them in a heart shape for the occasion.

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And in the cookie department we love these oatmeal cookies. Too dull for a special meal? Oh, we beg to differ. With bacon, apples and pecans, these cookies pack a seriously delicious surprise.

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And finally, our favorite of all time: truffle ice cream. Adapted from David Lebowitz, this screams Valentine’s Day dessert. Plan ahead, as this recipe takes a little time. But, oh, is it ever worth it. You are not likely to find this flavor at the grocery store. Definitely a special occasion dessert.

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And if you wind up curled on the couch watching a movie together, keep the theme going with this truffle popcorn. It’s an addictive and slightly decadent way to pop your corn. Fitting for the close of a lovely evening.

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Happy Valentine’s Day to you!

 

 

Valentine’s Day at Home: The Main Event

What’s for dinner on Valentine’s Day? For those who like eat in, here are a few inspirational recipes.

If you’re cooking to impress and are not intimidated by a classic dish, our Tournedos Rossini offers a trifecta of flavors: filet mignon, foie gras, black truffle. Surprisingly simple and totally decadent.

Named for the composer Rossini and created by one or another of the famous chefs of the nineteenth century. Was it Carême? Escoffier? Or Dugléré? Whoever was responsible, we thank him.

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Craving steak? Is the Rossini version is just a little outside your comfort zone?  Try this rib-eye à la Marcus Samuelsson, served with greens and root vegetable mash. It’s earthy and fitting for the time of year.

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To duck aficionados any occasion is the right one for duck steak – which is what we call the duck magret. Simply seared and dressed with a pan sauce, this recipe is a D’Artagnan classic. It’s also quick to make, which leaves more time for conversation and wine drinking.

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Love birds? Try serving a whole poussin for each diner. These tasty and tender little birds are divine when simply roasted and served with beautiful Champagne grapes.

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Our veal chops make for an elegant plate. Especially when pan seared and served with paprika and cream sauce. This is an adaptation of an historic recipe, and is actually an easy one, thanks to Deana Sidney.

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Rack of lamb is not your ordinary fare. Make the most of it with this succulent recipe from Ariane Duarte, which involves rosemary crumbs and a hot oven. It’s a classic that serves in any season.

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Now that the main course is taken care of, you just have to consider dessert.  Look to our next post for some decidedly different recipes to finish the meal.

Valentine’s Day at Home: The Apps

For many of us, cooking at home for (or with) someone we love is the ultimate way to spend Valentine’s Day. Why leave your cozy cocoon when all you need is right there? If you are a member of this romantic tribe, we have a few fun ideas for dinner à deux.

One way to make the evening special is to include luxurious ingredients. Caviar is the ultimate “special occasion” food, and it is reputed to be an aphrodisiac. Famed lover Casanova was known to enjoy it, and on the other end of the spectrum, Henry Kissinger said of it, “I’d do anything for caviar and probably did.” If you are sharing dinner with an avowed caviar fan, then by all means, pop open a tin.

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D’Artagnan Ossetra-sized Malossol caviar

Simple is best when it comes to caviar. Blinis topped with crème fraîche and a dollop of caviar is all you need. Or you can use a tiny red potato as the caviar delivery vehicle. Just remember to keep the caviar cold, cold, cold. Open the tin 15 to 20 minutes before serving and keep it on a bed of ice to maintain the temperature.

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Baby Red Potatoes with Caviar and Crème Fraiche

Not feeling the cold thing? Try these warm melt-in-your-mouth puffs of heaven. Scented with black truffle butter. What else can we say?  These gougeres are the perfect bites for your aperitif.

D'Artagnan Truffle Butter Gougeres

D’Artagnan Truffle Butter Gougeres

Our French Kisses are the ultimate easy appetizer. Just pop them out of the container and serve. What are they? Dried plums that have been marinated in Armagnac and then stuffed with mousse of foie gras.

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D’Artagnan’s signature French Kisses

And speaking of foie gras, an impressive and quick first course for your romantic dinner might be as easy as searing up two slices of foie gras and serving with a sauce. This recipe from Canal House is perfect. Just cut the portion down to two slices of foie gras.

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Seared Foie Gras with Green Grapes

Use a heart-shaped cookie cutter for the brioche to make these truffle butter toasts with quail eggs just a little more holiday appropriate. They have to be made just prior to serving, so plan carefully.

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Truffled Quail Egg Toast

That takes care of your first course. Try not to fill up on foie gras, caviar and truffle butter, because the main event is yet to come.

 

 

 

Top 7 Favorites for Game Day Grub

Football fans who also happen to be foodies know that the Super Bowl is a chance to eat well and to show off their kitchen skills to a whole party at the big game.

First off, we are offering 15% off a choice selection of items like ribs, sausages, ground beef (Wagyu included!) and various nibbles that require little prep. All will be welcome additions to your game-day lineup.

And when it comes to recipes, we’ve got you covered with some serious game day grub.

With a nod to New England, we love a good lobster roll. And with our hickory smoked bacon on top, these are the best. Plus they are fairly easy to eat on a couch in a crowded room.

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Speaking of bacon, bring your “A” game to the chips and dip with this utterly addictive wild mushroom and bacon creamy dip. Use the best, solidly-built potato chips you can find to scoop up this heavenly stuff. Double the recipe for a big crowd.

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Somebody had to say it: ribs make life complete. While these sweet-and-sticky ribs are just that, it’s worth all the wet-naps in the world to have these piled high for the party. Use our Berkshire pork baby back ribs for the recipe and know the taste of victory.

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Looking for something less hands-on? Try a big pot of gumbo, made with our spicy andouille sausage. This will serve up easily; just stack some bowls and put out the spoons. Make it a day ahead for convenience.

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For another one-pot meal that is sure to please, use buffalo meat in this wild take on classic chili. We like the simple things in life, done with a twist. Heirloom beans and buffalo (we adapted it to use ground meat) make this recipe an all-American dish.

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And where there is chili, there should be cornbread. Watch the crumbs, fellows! Our recipe is enhanced with bacon. But of course it is.

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Here’s another idea we love. Anyone can pull pork, but who is planning to pull duck leg confit? Here the real work is in making your own sauce (so worth a little effort!). The duck leg confit shreds up real easy, so making these sandwiches is a breeze.

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Enjoy the Super Bowl! And just remember, the real game is in the kitchen. May the best team, er … cook, win

 

 

Garlic & Black Truffle Mashed Potatoes

This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.

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Ingredients

2lbs Yukon Gold potatoes, peeled and cut into large chunks
8-12 tablespoons Black Truffle Butter, more as needed
4 cloves Garlic Confit
Coarse salt & freshly ground black pepper, to taste
Fresh Black Truffle, for shaving (optional)

Preparation

1. Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.

2. Drain potatoes in a colander and shake well to remove excess water.

3. Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.

5 Pork Recipes We Love

It’s simple. Pork is nature’s candy. We love to cook it and to eat it, and suspect you feel the same.  Every bit of the pig offers a tasty cut, and we appreciate them all, from pork chops to racks of ribs and beyond.

So here are 5 recipes for pork that will inspire you to heat up the stove and get cooking. Use our outstanding Berkshire pork for best results.

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Pork Schnitzel

Because, schnitzel. We love the crunchy crust and in all honestly, there is some pounding involved. It’s a wonderful release for stress. The recipe is here.

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Pork Chops with Crisp Ventrèche and White Bean Ragu

This is an Amanda Freitag recipe. We love the way she cuts her pork chops double size. And she called this “pork on pork,” so you know that’s insanely good. Plus, we have a video of her making this dish with Ariane.

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Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon

Loving the pork loin. This jewel-like creation – which includes bacon – will feed 12 or more people, so it’s ideal for a big party or holiday.

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Pork Stew with Sweet Potatoes & Prunes

We had to include this stew, not only because it combines prunes, which are perfect with pork, but because it’s a hearty meal for a wintry dinner. And it’s just so comforting.

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Pork Chops with Apples

What is it about pork and fruit? It always works.  And this simple Lucinda Scala Quinn recipe for pork chops with apples demonstrates the successful partnership admirably.

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Bub City’s Pulled Pork Sandwich

This one is a bonus – recipe number 6! You need a smoker for this Doug Psaltis recipe, but who doesn’t love a pulled pork sandwich?  No smoker? Find a friend with one and work on this worthy project together.

Bakin’ with Bacon

When it comes to bacon, we like to put it in everything. There’s simply no limit to the incredible things you can do with this ingredient. Just calling it an ingredient seems somehow demeaning. Bacon brings the magic. It is so much more than an ingredient.

If you are not baking with bacon, we recommend that you try it. So here are a few recipes to awaken and inspire the savory baker in you.

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Your breakfast egg sandwich just got a little more interesting. Split one of the bacon and cheddar scones and slide an egg inside. Late riser? This recipe is perfect for weekend brunch.

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Bacon & Cheese Pull-Apart Bread

The only way this bread gets any better is if you serve it with butter. Bacon and cheese in every layer will put this at the top of your most-requested recipes.

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Pig Brittle

Our crunchy brittle has a surprise in every bite: savory bacon! You might be raising an eyebrow as you read this. But bacon is perfect in candy.

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Oatmeal Cookies with Bacon, Apple and Pecans

These are our favorite cookies. Can you imagine the smell of bacon and the smell of cookies occurring simultaneously? Let’s just say it’s pretty much heaven.

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Cast Iron Cornbread with Bacon

We love a cast iron cornbread. Put bacon in that, and we are smitten. This is like love-at-first-sight, head-over-heels infatuation.

 

 

Oatmeal Cookies with Bacon, Apple & Pecans

We’re fond of baking with bacon.  Our Berkshire-breed, applewood smoked bacon makes these cookies a carnivore favorite.

Cookies for dessert? Yes. Cookies for breakfast? Sure! These hearty oatmeal cookies are studded with crumbled bacon, toasted pecans, and two kinds of apples, then sprinkled with maple sugar for an extra dimension of flavor. They’re sweet and salty, chewy and crisp – delicious no matter when you eat them!

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Ingredients

6-8 slices applewood smoked bacon
1 1/2 cups pecans
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoons pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup chopped Granny Smith apple
½ cup chopped dried apple
Coarse grained maple sugar

Preparation

1. In a skillet set over medium heat, cook the bacon until crisp. Drain bacon slices on paper toweling then chop. Set aside, along with 1 tablespoon of bacon fat.

2. Preheat the oven to 350 degrees F.

3.Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop coarsely.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, bacon fat, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time. Add vanilla.

5. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Stir in the oats, apples, bacon, and pecans and mix just until combined.

6. Drop 2-inch mounds of dough onto sheet pans lined with parchment paper or silicon mats. Flatten slightly with a damp hand. Sprinkle the top of each cookie with maple sugar. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.