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Posts from the ‘Featured Recipes’ Category

Making Chicken Stock

“Indeed, stock is everything is cooking. Without it, nothing can be done.”  –Escoffier

Forget about the cans and boxes of watered-down, flavorless stock in stores. The best stock is made at home and the good news is: it’s not difficult to do. You will be amply rewarded with glorious, golden liquid that will boost the flavor of sauces and serve as a base for soups. Professional chefs confess that they dip into a constantly bubbling stock pot when water is called for in a recipe.

Stock cooling in quart containers

Health benefits

When Brillat-Savarin said, “Soup is a healthy, light, nourishing food, good for all of humanity; it pleases the stomach, stimulates the appetite and prepares the digestion,” he was not referring to canned soup or low-sodium, thin broth. Bone broth rich with gelatin was the basis of soup in his day. And French studies on gelatin have found it to be useful in treatment of many diseases, and helpful to digestion.

Rich, homemade chicken stock has been called “Jewish penicillin” for its healing qualities. Bone stock has minerals that the body can absorb easily—important ones like calcium, magnesium, phosphorus, silicon, sulphur and trace minerals. Why pay for supplements like glucosamine chondroitin, which supports joint health, when you can get it naturally from bone stock?

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How it’s done

Whether making chicken, fish or beef stock, the first thing you will need is a pile of bones. And the next is a stainless steel pot. The one we used is a 14-quart stock pot, but depending on how many bones you have, you can do this in a smaller (or larger) pot.

Waste not, want not. Start a bone collection; save all the bones, wing tips, backs, necks and gizzards from any poultry that you eat. Seal the bones in a bag and store in the freezer until you’ve collected enough and are ready to make the stock. No need to defrost them–frozen clumps can go right into the stock pot.  And you can mix raw and roasted bones and bits together in the pot.

If you can get hold of chicken feet, throw them in–the collagen in them makes a gorgeous, gelatinous broth that jiggles when refrigerated. This is the holy grail of chicken stock.

We used a combination of a fresh, raw chicken carcass mixed with frozen chicken bones.  Toss the carcass and bones into the pot with the onion, carrots, celery and bay leaves. Cover with water. The rule of thumb here is that meat, bones & water + heat & time = stock.  All you need to do is fill the pot with as much water as possible and let time and heat do their thing.

Bring the whole thing to a boil, and skim the foamy scum off the top. Always skim! The effluvium that rises to the top can spoil the taste of the stock, and it looks pretty nasty, too. You can use a broad, flat spoon or a fine-mesh strainer to do this.

Then reduce the heat and simmer for 6 to 8 hours. The longer you cook it, the more concentrated and flavorful the stock will be.  You can cook it for 10 hours if you like, or even 24. It will just continue to reduce and become more delicious.  About 10 minutes before finishing, add the optional parsley (just throw it in whole), for added dimension and brightness.

Allow to cool a bit before attempting to remove the bones, chicken scraps and soft vegetables with a strainer or slotted spoon. Strain the stock into another pot or large bowl. Allow to cool and skim off the fat as it rises to the top. Be sure to save the fat. Chicken fat, aka schmaltz, is a valuable cooking medium, and a necessity in chopped chicken liver. Or leave the fat in the stock, and pour into quart or pint containers.  Do not fill to the top, as the stock will expand when frozen. Store a quart in the refrigerator and put the rest in the freezer. When you chill it, the fat will separate and you can remove it then.

Use chicken stock in sauces, soups and sautéed vegetables. Add some to the water when cooking rice and pasta. You will soon find it an indispensable ingredient in the kitchen. Add salt and pepper when you cook with the stock, but never in the reducing process, or it will get too salty.

What You Need for Chicken Stock 

1 whole free-range, organic chicken (or assorted bones)
2-4 chicken feet
1-2 onions, cut in half
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2-3 bay leaves
Bunch of parsley (optional)
 

 

A Saucy Series, Part IV: Blanquette de Veau

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

 Blanquette de Veau

When I think of the Paris of Hemingway and Picasso, I think of Blanquette de Veau. It was one of the first classic bistro dishes I had in Paris as a student.  Honestly, it was a disappointment because the veal wasn’t very good. I knew the dish had greatness in it and tried making it differently.

Blanquette de veau post

As part of my sauce series, Blanquette de Veau uses one of Careme’s mother sauces.

The Allemande is chicken stock-based velouté with egg, cream and lemon (also called a Sauce Blonde or Sauce Parisienne). With a sauce this luxurious I wanted a cut of veal that would be equal to the dish.  Instead of using traditional veal shoulder or neck cuts, I went for the tenderloin for my blanquette de veau and was over-the-moon with the results. A very light cooking resulted in soft pillows of tender veal in the beautiful sauce. In this recipe, you don’t brown anything, so it has a more delicate flavor.

Served with noodles or rice it will become a favorite.

All you have to do is make a few adjustments to get the flavors missed from not cooking the veal for a long time –– I think it’s worth it.

blanquette de veau 3

 Recipe: Blanquette de Veau

D’Artagnan veal tenderloin, about 2 ½ lbs., trimmed and cut into cubes and thoroughly rinsed before and after trimming *
1 pint pearl onions, peeled
2 T butter
6 c stock (veal or chicken)
Bouquet garni: 1 thyme sprig, 1 bay leaf, parsley stems, 6 peppercorns, 2 cloves garlic, sliced and 3 cloves tied in cheesecloth or loose
1 celery stalk cut into sticks
1 large carrot, peeled & cut into thick sticks
1 small leek, sliced in half in 4” pieces
1 t coarse salt
4 T butter
5 T flour
2 T vermouth
2 T Cognac
1 container veal demi-glace
3 egg yolks
½ c heavy cream
2 c sliced mushrooms (I used a combination of crimini and shitake without stems but pure white mushrooms are the classic for this)
1 T lemon juice
salt and pepper to taste
minced fresh parsley
chopped yellow celery tops (optional)

Take the veal cuttings, vegetables, bouquet garni and stock and put in a large pot (a wide-mouthed enamel cast iron pan is perfect).  Heat it and simmer on medium-low for 1½ hours, skimming and checking as you go.

While you are doing this, take ½ c of the stock from the pan and 2 T butter and simmer the onions covered for 10 minutes.  When they are nearly done remove the cover and reduce the liquid till it is syrupy.  Remove and reserve the onions and the glaze.

After 1½ hours, strain the stock, pressing on the solids and then discard the vegetables and meat bits. Add the demi-glace to the stock.  You should have around 4 cups.   You can do all of this the day before so that the dish comes together quickly before the meal.

Rinse the veal cubes again and add to the stock**.  Cook for about 15 minutes over very low heat… barely a simmer.  Check it –– you want it medium rare (you will need to heat it again when you add the egg and cream, that’s when you will finish cooking the veal).

When it’s done, remove the meat and strain the broth over a fine mesh.  Reserve 3¼ cup of the stock for the velouté.  Clean out the pan and place the meat and onions with the glaze in it.  Cover (you can do this the day before too, but I think veal is best the day it is cooked –– you can do the rest of the recipe earlier in the day and heat it gently if you would like.

Melt 4 T butter slowly, then add the flour and stir it in –– let it cook for a few minutes but do not let it brown.  Slowly add the stock, whisking. Add vermouth and cognac. Cook it over medium heat for 10 minutes, stirring regularly.  Add the sliced mushrooms tossed in the lemon juice and cook for another 10 minutes or until the mushrooms are soft.  This cooking is what helps give the sauce the beautiful texture… don’t rush it.

Remove 1 cup of the sauce without the mushrooms.  Whisk the egg yolks and cream together and add the reserved hot velouté.

Add this to the meat and onions and cook over a low heat, stirring gently.  Do not let it boil.  Keep the sauce below 180º or the egg will curdle (using a wide-mouthed casserole makes this easy). Just for the heck of it I checked the temperature of the veal cubes –– they seemed to be around 145º –– perfect medium.

When everything is heated though taste for seasoning and add salt and pepper if needed, serve with noodles, rice or potatoes. Sprinkle with parsley and celery tops (I love the flavor of celery tops, originally, they were what was used and the bottoms were tossed!).

The dish re-heats successfully in the microwave too.blanquette de veau 1

* Alisha at D’Artagnan said she made this dish with veal cheeks.  I read up on them and found that about 4 pounds cleaned of silverskin would give you about the right amount.  They would cook for a few hours till tender (it may be 4 or 5 hours on a slow heat). You would skip my additional step.

 ** There are those who do not like the gray scum that veal can generate.  If that bothers you, put the veal in a skillet and cover with water.  Bring to a low boil for 2 minutes and then strain and rinse the veal.   I did not do this step since I was more into the texture and the cloudy stock didn’t seem important in the velouté.

Coffee Rubbed Pork Chops

Ray Lampe may be better known to the world as Dr. BBQ, and with good reason. He turned his outdoor cooking hobby into career, authored five books on the subject, and has been on TV many times to share his techniques. Check out his other recipes on our website, and heat up the grill.

This is a simple recipe that works on the grill or in a pan stove top, though it will lose some of the magical smoky quality. It starts with a spice rub, the foundation for all good things.  Bitter ground coffee, paprika and salt help create a charred crust for meaty, bone-in Berkshire pork chops. If you haven’t rubbed coffee on meat before, you will be amazed at the added depth of flavor. It will work on ribs, steaks, chops, you name it.

Recipe by Ray Lampe, Coffee Rubbed Pork Chops

Recipe by Ray Lampe, Coffee Rubbed Pork Chops

Ingredients

1 tablespoon salt

1 teaspoon coffee, finely ground

1 teaspoon granulated garlic

½ teaspoon lemon pepper

6 Berkshire Pork Milanese Chops 

Preparation 

1. To make the rub, combine the salt, coffee, paprika, granulated garlic and lemon pepper in a small bowl. Mix well.

2. Season the pork chops evenly on both sides with the rub.

3. Prepare the grill for cooking over direct medium-high heat.

4. Place the chops directly on the cooking grate. Cook for 5 minutes. Flip and cook another 5 minutes for slightly pink and juicy, or to your desired degree of doneness.

5. Remove to a platter and let rest for 4 minutes.

A Saucy Series, Part III: Sauce Chasseur

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Chasseur

When the Kennedys came into the White House the quality of the food served there went from 0 to 60.  Instead of cooks and caterers Jacqueline Kennedy hired French Chef René Verdon. As you might imagine, he played an important role in bringing French cuisine to America.

jfk & chef rene verdon

JFK and Chef Rene Verdon.

One of the most famous dinners of the administration was held in 1961. Instead of serving a state dinner at the White House, an elegant tent was erected at Mount Vernon and the meal was an enormous success.

There was avocado and crabmeat mimosa, a wonderful rice dish and raspberries with crème Chantilly.  The main course was Poulet Chasseur.

Sauce Chasseur JFK 3 mt vernon dinner

A view of Mount Vernon from the beautiful tent.

As part of my sauce series, Sauce Chasseur is made with French tomato sauce, one of the mother sauces of the 19th century that differs from Italian sauce in that it has flour and stock in the mix and is slow cooked with a ham knuckle or trotter.  This addition gives the Sauce Tomate a velvety texture that is perfect for the elegant dish.  I decided to use guinea hen instead of chicken for a deeper flavor.  If you’ve never tried it, guinea hen is a great bird… sort of a cross between chicken and pheasant.  I think when you try it you’ll see why everyone wanted a seat at the Kennedy table.  The food and the company were superb.

Escoffier Sauce Chasseur

6 medium mushrooms
2 T butter
2 T olive oil
1 t minced shallots
1 c white wine
2 oz brandy
½ c tomato sauce*
1 c demi-glace
1 T meat glaze (Boil 1/2 c stock till reduced to a thick glaze – pay attention to it – it goes from glaze to burn quickly at the end; a non-stick pan is perfect for doing this.)

Peel and mince the mushrooms, heat ½ oz butter and olive oil.  Fry mushrooms till slightly browned.  Add t of minced shallots and remove half the butter.  Pour 1 c white wine and 1 glass of brandy; reduce by half and finish with tomato sauce, 1 c demi-glace and 1 T meat glaze boil 5 minutes or until it is thickened slightly. Strain and reserve. You will have 1 cup of sauce.

*Tomato sauce

1 large can tomato puree (I used Muir Glen fire-roasted crushed tomatoes)
1 strip bacon, chopped
small piece ham knuckle or trotter with bone or piece of ham with bone – about the size of a child’s fist
3 T carrot, chopped small
3 T onion, chopped small
bouquet garni
small clove of garlic
1 T butter (the bacon will give up about 1 T of fat, add more butter to make 2 T fat)
2 T flour
1  t salt
1 t sugar
pinch pepper
1 c stock

Cook bacon in butter, sprinkle with flour, add tomatoes and veg and ham and stock.  Boil and cook over low heat for 2 – 3 hours, stirring frequently (it will scorch a little). Take out bouquet and ham and strain, pressing on the solids. Whisk till smooth.

sauce chasseur 3

Escoffier’s Guinea Hen Chasseur 

The guinea hen will serve 2 – 4, a chicken will serve 4 – 6

guinea hen or a 3-1/2 lb chicken cut into serving pieces (breasts without bone, legs, thighs and wings –reserve back and breast bone for stock) or 4 breast or 8 thigh pieces
salt and pepper
1 T butter
1T olive oil
¼ c white wine
1 T cognac
1 c chasseur sauce
8 sliced mushrooms ( I used shitakes and chanterelles)
chopped parsley (tarragon and chervil are nice too but optional)

Salt and pepper the meat and brown it well in equal quantities of butter and oil. Cook at medium heat until cooked through.  Cook the breast meat less than the rest of the meat. Place on a dish and cover.  Sauté the mushrooms in the remaining fat.

Pour out the fat. Swirl the saucepan with white wine and cognac and reduce.  Put the chicken back in the pan and toss with mushrooms, pour chasseur sauce over the meat and sprinkle with herbs.

Couronne de Riz Clamart

Based on recipe from Kennedy’s social secretary Letitia Baldrige, 6 servings

2 tsp butter
1/2 cup each finely chopped red and green pepper
 (I used 1 poblano pepper)
3 cups cooked long grain white (or brown) rice
2 eggs, beaten
1/4 cup freshly grated Parmesan cheese
 (I think 1/2 c is better)
1 cup chicken stock
2 tbsp chopped fresh parsley
1 plum tomato, peeled, seeded and finely chopped (I used about 8 un-peeled cherry tomatoes since they have flavor at this time of year)
1/4 tsp each salt and pepper
1 cup baby peas

In skillet, melt half the butter over medium-high heat. Add peppers, cook, stirring often, for about 5 minutes or until lightly browned. Reserve.

In bowl, gently stir together rice, eggs, Parmesan cheese, chicken stock and parsley.

Stir in peppers, tomato, salt and pepper.

Spoon rice mixture into generously buttered 1 quart round tube mold or Bundt pan, packing down gently with spoon (I used a copper mold and put ramkins in the center since I wanted a taller shape!)

Bake in 350 degree oven for 25 to 35 minutes or until lightly browned.  Remove from oven and let stand for 2 minutes.

Invert over serving platter over top of mold and turn out rice mixture.

Toss peas with remaining butter, spoon into center of rice ring.

A Saucy Series, Part II: Sauce Madame

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Sauce Madame

As part of my series on sauces, this goes to the top of the pack as an ancient ancestor of European sauces. Even ketchup owes a debt to this sauce, as does Sauce Espagnole.

This recipe for Sauce Madame is over 600 years old, and comes from the oldest cookbook in England – actually, it wasn’t even a book, it was a long scroll that a household scribe kept in the kitchen of Richard II that has come to be known as the Forme of Cury (cury comes from the French, Querie – the business of a cook –– not the spice). If you would like more of the history, visit my blog for the rest of the story.

Sauce Madame 2

Sauce Madame meets Rohan duck

The recipe is richly flavored, full of fruit and enriched with breadcrumbs and not flour, as was the style from the Middle Ages through the Renaissance. The texture is smooth and elegant. I include a recipe for the sauce without galyntyne, if you want to skip the bread addition –– it was made that way as well.

Normally made with goose, I decided to use one of D’Artagnan’s Rohan ducks and the result is delicious. You could also make the stuffing separately (in a covered casserole with a tablespoon of duck fat and 1 cup of demi-glace cooked for ½ hour to 45 minutes till fruit is tender) and use it with duck breast or legs and thighs…it would be good with chicken as well. The sauce keeps well and you can make the poudre douce and galyntyne ahead of time. I froze some of the galyntyne to use later and it worked beautifully.

Duck in Sauce Madame (original recipe, with measurements interpreted)

1 duck (a Rohan duck ) 5 ½ to 6 pounds
2 T salt
3 c cored, peeled and roughly chopped pears and quinces or tart apples (if you use quince, chop small or steam for a few minutes to soften). I only had pureed quince that I had put up this year so added ½ a cup of that and ½ an apple for texture.
2 c grapes
5 cloves peeled garlic, cut in slices
branch of sage
1 c chopped parsley
2-3 sprigs fresh hyssop or thyme (or 2 t dry)
2-3 sprigs fresh savory (or 2 t dry)
½ to ¾ c juices from duck with some of the fat –– if there’s not enough add demi-glace
¼ c galyntyne (recipe below)
½ c red wine
2 t powdered or grated galingal to your taste (available in the Thai section of your market) or use powdered ginger
3 t poudre douce (recipe below) or to your taste

Preheat oven to 375º

Rub duck with salt inside and out.

Combine fruit, garlic and herbs and stuff the duck with it. Truss up the bird so the stuffing doesn’t leak out.

Put ½ an inch of water in a roasting pan and put the duck on a rack, breast side down. Turn the bird after ½ an hour so the breast side is up. Roast about 1½ hours total for a medium bird –– you will be keeping it warm so you don’t need to cook it to death (around 150º when measured at the thigh). Check the bird regularly and turn the pan in the oven every half hour or so. You may want to put foil around the legs so they don’t burn.

When the bird is done, remove the stuffing and tent the bird.  Put the juices in a heavy saucepan with the stuffing. Stir and allow the fruit mixture to cook a bit more; the fruit may not be softened enough and will improve with a bit of a cook. Add the galantine and wine and spices. Stir to combine.

While the mixture is cooking and after the bird has rested 10 minutes, carve the bird into serving pieces and keep warm in a 200º oven while you finish the sauce. Originally these would be speared with a knife and eaten with fingers. Pour the sauce over the duck and serve.

Poudre douce:

4 t powdered ginger
1 t cinnamon
1 t grains of paradise
1 t ground nutmeg
1 t sugar

Grind together.

Image

Deana’s galyntyne, a medieval recipe

Galyntyne

1/4 cup toasted bread crust, ground good pinch each of galingal, ginger, cinnamon
1 t salt
½ c wine vinegar (approximately)

Combine the breadcrumbs with the spices and salt. Add enough vinegar to make a thick sauce and set aside. You can push though a strainer if you want a finer texture.

Notes: I used about ¼ of the crust of a peasant loaf. I cut it off the bread and toasted it till medium brown (a toaster oven works well, but you can do it in the oven on a cookie sheet at 300º). Then I put it in the processor. To make it extra fine I put it in the spice grinder in batches to give it a fine texture. Then I toasted it in a skillet to get it a little browner –– don’t take your eyes off it when you are doing it. It goes from perfect to burnt quickly –– stir constantly.

Sauce Madame 3

Sauce Madame, sans bread

Sauce Madame sans Bread

Stuffing from bird
juices from duck with some of the fat (around a cup, about 2 T of that duck fat or to taste)
½ c demi-glace
½ c red wine
1 t powdered or grated galingal
2 t poudre douce

Cook the stuffing with the rest of the ingredients. Reduce till thickened somewhat and serve on the duck.

A Saucy Series, Part I: Espagnole

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces.

Holy Mother of Sauces
Lots of people are a bit afraid of French sauces because they think they are too complicated and not worth the effort.  I think they are so wrong. Take a little time on a weekend to make the great base, Sauce Espagnole, and then you are good to go for so many sauces that are made from it; Bourguignonne, Champignon, Bigarade and a million others come from Espagnole, and can be used on all varieties of meat, fowl and game. I make a batch of Espagnole and freeze it in 1 cup bags so I can make a “fancy” dinner in no time, even on a weeknight. I have even come up with a shortcut to Espagnole that is a winner. If you want a more classic, long version of Espagnole Sauce with some history of “Mother Sauces,” visit my blog.

Sauce Chevreuil is a brown sauce made with Espagnole; adding port and currant jelly makes it perfect on venison, beef or even duck (try it on duck breast). It really is finger-licking good with a silky texture that will make you fall in love with it.

If you make the sauces in advance, you can do a dinner like this in no time at all…don’t forget the Stilton Mashed Potatoes, they are so good!

Deana Sidney Venison with Chevreuil Sauce

Deana Sidney’s Venison with Chevreuil Sauce and Stilton Mashed Potatoes

Quick Version of Espagnole Sauce

4 T butter
4 T flour
3 T diced carrot
3 T diced onion
3 T bacon
2 c stock
1 t thyme
piece of bay leaf
2 T white wine
1/4 c demi-glace
2 T tomato sauce
salt and pepper to taste

Melt your butter and add the flour on a low to medium flame.  Stir regularly until the mixture turns a medium brown… kind of a medium caramel color.   Don’t let it get too dark.  This takes 5-10 minutes.

Add the vegetables, ham and bacon to the roux and stir.  Slowly add the stock, wine and demi-glace.  Cook over a low flame for 45 minutes and add the tomato sauce. Cook for another 10 minutes and strain, pressing on the solids.  Add salt and pepper to taste

To make a brown roux, melt your butter and add the flour on a low to medium flame.  Stir regularly until the mixture turns a medium brown… kind of a medium caramel color.  Remove from the stove and use.  Don’t let it get too dark.  This takes 5-10 minutes.

Chevreuil Sauce (an amalgam of many recipes)

1 T butter
2 T chopped shallot
2 T ham
any venison trimmings you may have (optional)
2 chopped mushrooms
bouquet garni (parsley, thyme, bay and sage tied up)
¼ c wine vinegar
1 c Espagnole
2 t Worcestershire sauce
1 mashed anchovy
1 c   demi-glace or stock
3 oz port
1 T red currant jelly
pinch of cayenne

Sauté the shallot, ham, venison trimmings and mushrooms in the butter till softened.  Toss in the bouquet garni and add the vinegar.  Reduce till syrupy and add the Espagnole, stock, Worcestershire, and anchovy.  Cook for ½ an hour at low heat or till thickened. Strain, pressing on the solids and add the red currant jelly, port and cayenne.

Boneless Venison Steak for 2

2 venison steaks or tenderloin  (4 – 6 oz each serving)
salt and pepper
2 T butter
3-4 chanterelle and/or shitake mushrooms, sliced

Heat oven 400º

Heat a cast iron skillet till hot. Salt and pepper the steak. Put in the butter to melt and add the mushrooms and steak.  Sear on one side and then the other, stirring the mushrooms as you do.

Flip and put in a 400º oven for 5 minutes for rare.

Remove from oven and put the meat on a plate and tent for 5 minutes.  Take the mushrooms and add the Chevreuil Sauce to warm.  Pour over the meat and serve.

Note: if you use beef filet, the technique is the same

Stilton Mashed potatoes for 2

6 blue potatoes peeled or unpeeled
2 T butter
½ c milk
¼ cup crumbled stilton or to taste
pinch of mace
Salt and pepper to taste

Boil the potatoes until tender and drain.  Add the rest of the ingredients and mash.

Featured Recipe: Arista with Pork Tenderloin

Deana Sidney, author of the fabulous blog Lost Past Remembered, was inspired by Dario Cecchini the “Michaelangelo of Meat,” for her adaptation of this classical Italian dish. Deana’s blog is a must-read whether you’re a foodie, a history buff, or both.

Ingredients
1 D’Artagnan Berkshire Pork Tenderloin, about 1 pound
2 garlic cloves, minced
3 rosemary sprigs, chopped, plus extra for exterior
2 thyme sprigs, chopped
1 teaspoon fennel pollen
Freshly-ground black pepper, to taste
1 teaspoon smoked salt
2 tablespoons extra-virgin olive oil
3 tablespoons D’Artagnan Duck and Veal Demi-Glace
1/2 cup white wine
Preparation
1. Chop all the herbs and spices together. You should have about 3 tablespoons. Gently slice open the tenderloin so it is flattened (around ½” thick) and put 2/3 of the mixture inside. Fold up the small end and tie the loin together. Rub the rest of the mixture over the outside. Stick extra rosemary in the strings.

2. Preheat oven to 425 degrees F.

3. Brown the pork in the oil on all sides in an oven-proof skillet for 3-5 minutes. Pick up any stray bits of garlic and set aside… if you leave them in the pan they will burn. Transfer to the oven for about 15 minutes, turning once, till it registers 145 degrees F on an instant-read thermometer. Cut the string and let rest for 5 minutes.

4. While the meat is resting, add the demi-glace and wine and scrape up the brown bits in the skillet and add the garlic you had put aside. Pour over the pork to serve.

Recipe: Black Truffle Butter Gougeres

Classic gougeres are already a cocktail hour favorite, but add our Black Truffle Butter, and they become completely irresistible.  These delectable little puffs pair equally well with champagne or cocktails, making them perfect for aperitif.  We won’t tell how easy they are to make!

Black Truffle Butter Gougeres

Ingredients
1 cup milk
1 cup water
7 tablespoons D’Artagnan Black Truffle Butter
3/4 teaspoon coarse salt
1 1/2 cups all-purpose flour, plus 1 tablespoon
1/4 teaspoon D’Artagnan Black Truffle Oil
4 large eggs
1 3/4 cups Gruyère cheese, finely grated
Freshly-ground black pepper, to taste

gougeres blog

Preparation
1. Preheat oven to 350 degrees F. Line baking sheets with silpat mats or parchment paper; set aside.

2. In a medium pot over medium-high heat, add milk, water, truffle butter and salt. Bring to a boil. Add flour, all at once. Cook, stirring constantly with a wooden spoon, until dough comes together and creates a film on bottom and sides of the pot, 5 to 10 minutes.

3. Remove from heat. Transfer to the bowl of a stand mixer with the paddle attachment, allow to cool slightly, about 5 minutes.

4. Add eggs, one at a time, mixing after each addition. Add truffle oil. Finished dough should form peaks that droop over and be smooth and glossy.

5. Drop 1 tablespoon sized balls of dough onto the prepared baking sheets. (1 tbs. sized cookie scoop works well for this, or a spoon + wet fingers. Dough may also be piped with a pastry bag.) Top each gougere with a large pinch of gruyere. Season the gougeres with pepper.

6. Transfer to preheated oven and bake until puffed and golden brown, rotating pan once mid-baking, about 30 minutes. Serve warm or at room temperature.

Featured Recipe: Blini with Caviar

Perfect for your New Year’s Eve fete, this easy recipe for blini uses all-purpose flour instead of buckwheat for a light texture and delicate flavor that lets our French caviar shine! Give it a try!

Buttery blini make a tasty cushion for our French ossetra caviar.

Buttery blini make a tasty cushion for our French ossetra caviar.

Ingredients

2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope)
1/2 cup warm water, (about 110 degrees)
1 cup all-purpose flour
Coarse sea salt or fleur de sel, to taste
1/2 cup buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, seperated
Crème Fraîche, for serving
D’Artagnan Farm-Raised Ossetra Caviar, for serving

Preparation

1. In a small bowl, add water and sprinkle yeast over the top. Let stand until foamy, about 5 minutes. Sift together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.

2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes

3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side

4. Transfer to a lined sheet tray and allow to cool.

5. Garnish with a small dollop of crème fraîche, then top with a spoon of D’Artagnan ossetra caviar. Serve immediately.

Featured Recipe: Chicken with Autumn Vegetables and Madeira

This wonderful recipe is adapted from Chef Frank Stitt’s excellent cookbook, Southern Table. The warming dish is Chef Stitt’s version of coq au vin, made with Madeira instead of red wine, served over puréed root vegetables and topped with crispy bits of country ham. We think it’s the perfect dish for rainy fall weather.

photo courtesy of Artisan Publishing

Chicken with Autumn Vegetables and Madeira
Serves 8

Ingredients

For the Autumn Vegetable Puree:

2 medium turnips, peeled and cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
1 medium parsnip, peeled and cut into 2-inch pieces
1 medium sweet potato, peeled and cut into small chunks
1/2 medium rutabaga, peeled, trimmed and cut ino small chunks
1 to 3 tablespoons unsalted butter, at room temperature

For the Chicken:
2 tablespoons olive oil
1 Organic Free-Range Chicken, 3 to 4 lbs, rinsed and cut into serving pieces
Salt and coarsely-ground black pepper
3 tablespoons unsalted butter
2 medium onions, diced
3 medium carrots, peeled and sliced 1/2 inch thick
1 cup medium-dry Madeira
1 cup dry white wine
2 cups homemade chicken stock or canned low-sodium broth
2 to 3 sprigs thyme
3 bay leaves
2 slices country ham, thin slices, cut into thin julienne strips

Glazed Root Vegetables, if desired

Preparation
1. In a large heavy sauté pan, heat the olive oil over medium heat. Season the chicken with salt and pepper. Raise the heat to medium-high and sear the pieces on all sides until golden brown, about 10 minutes. Transfer the chicken to a rack set over a baking sheet and set aside.

2. Wipe the pan clean with a paper towel. Melt 1 tablespoon of the butter in the pan over medium heat. Add the onions and carrots and cook until softened and golden, about 10 minutes. Add the Madeira and white wine, bring to a boil, and reduce by three-quarters. Add the broth, thyme, and bay leaves and bring to a simmer.

3. Place the chicken in a casserole and pour the simmering broth over it. Cover the chicken with parchment paper, then cover the pan with a lid or aluminum foil and braise in the oven until tender, about 15 minutes for the breast and 45 to 55 minutes for the dark meat. Remove the pieces as they are done and transfer to a rack set over a baking sheet.

4. Strain the braising liquid into a large saucepan and set the pan over medium-high heat, half on and half off the burner so you can easily skim off the fat as it rises to the cooler side of the pan. Reduce by about half, 10 to 15 minutes. Add the remaining 2 tablespoons butter bit by bit, swirling it into the sauce. Add the chicken to the pan and heat through.

5. Spoon the vegetable purée onto individual plates. Arrange the chicken next to the purée and then the glazed vegetables (if serving) alongside. Garnish with the little strips of country ham.