You’re hungry and we’ve got the cure. All charcuterie is 15% off from September 4 through September 8 at dartagnan.com.
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Sorry to see summer ending, but we’re celebrating with a Labor Day sale. Take 20% off cuts for the grill through Thurs. Aug. 29, 2013.
Celebrate like the French do: with good food and company, a street party, and a tall drink (bien sur!). Enjoy 20% off today through July 14, 2013.
Click below to link directly to our favorite foods for the fête.
Happy President’s Day! We’ve done extensive internet research on presidential preferences in food. As a result, we now have a game plan in case any of our presidents come over for dinner.
George Washington (1789-1797) liked a savory steak and kidney pie, a common dish in his day, so we would bake him up some Venison Pie. Since he had his own whiskey distillery, we’d pour a few fingers of quality American whiskey. It’s classic tavern food for the father of our country.
Whole books have been written about Thomas Jefferson’s (1801-1809) love of food and his contributions to gastronomy. He introduced macaroni and ice cream to the United States, began experiments with viticulture, and wanted to make the country completely self-sustainable on the food front. We would honor him with a plate of Black Truffle Mac ‘n’ Cheese.
Pancakes were favored by Andrew Jackson (1829-1837), Calvin Coolidge (1923-1929), Thomas Jefferson and Franklin Delano Roosevelt (1933-1945). Now, they might have meant fluffy breakfast pancakes, but we’d serve savory crepes with a béchamel sauce and sautéed wild mushrooms.
Since Washington, Herbert Hoover (1929-1933) and Franklin Delano Roosevelt (1933-1945) all liked sweet potatoes, they would surely appreciate this Pork Stew with Sweet Potatoes and Prunes.
James Buchanan (1857-1861) and FDR relished cabbage, so to please them, along with Theodore Roosevelt (1901-1909), who had a taste for game meat, we would serve Pheasant Braised under Cabbage. Three presidents, one dish.
Our 16th president Abraham Lincoln (1861-1865) liked simple foods: fresh fruit, crackers and cheese, which we would arrange along with a few choice pieces of charcuterie like saucisson sec and jambon de Bayonne.
Dwight D. Eisenhower (1953-1961) also kept it simple, preferring vegetable soup and steak. We’re sure he’d chow down on this Rib Eye Steak with Greens and Root Vegetable Mash and enjoy it.
For Texan Lyndon B. Johnson (1963-1969), steak reigned supreme. But he loved every type of cooking; the White House kitchen said that “he will eat anything that doesn’t bite him first.” He adored French haute cuisine, Southern cooking, German specialties, but most of all, he loved Mexican food (also the favored cuisine of George W. Bush). LBJ took entertaining from the white tablecloth to the backyard when he threw barbeques for foreign heads of state. He sounds like our kind of eater! We could make him happy with any number of dishes, from Terrine of Foie Gras to Sweet and Sticky Baby Back Ribs or Duck Confit Tamales.
John F. Kennedy (1961-1963) really went for soups. His favorite was New England Fish Chowder, which was frequently served in the White House. He was perfectly happy with soup, a sandwich and some fruit for lunch. Though simpler in his tastes than Mrs. Kennedy, who planned elaborate French menus for state occasions, he did enjoy Poulet a l’Estragon, that is, Chicken and Tarragon.
Barack Obama loves a good hamburger, and we think our Big Bleu Burger is perfect for him. We’d like to serve that with some of his beer brewed at the White House. Come to think of it, Bill Clinton (1993-2001) famously loved a burger when he was in office. So burgers all around!
Many of the founding fathers loved ice cream (quite a novelty with no refrigeration); Thomas Jefferson is responsible for the first ice cream recipe in the States. He probably kept cool on hot days in Virginia with his favorite flavor: vanilla.
George Washington, James Madison (1809-1817), and in the modern era, LBJ and Barack Obama have all confessed to a fondness for the cold stuff. But who doesn’t like ice cream? So we know what’s for dessert: Black Truffle Ice Cream.
Theodore Roosevelt loved drinking tea, so we’d be sure to include a steaming pot of black tea. And of course, a bowl of jelly beans in honor of Ronald Reagan (1981-1989).
Dear customers, chefs and friends,
We are happy to report that D’Artagnan headquarters, in Newark NJ, has now returned to normal activities as power was restored.
While several of our team members have incurred damage to their homes, and are still without electricity, they are all here to resume work.
Our hearts go out to the thousands less fortunate than us.
We would like to thank our Mayor Cory Booker and his crew for a swift clean up. And huge thanks to all of you who called and wrote messages of sympathy and concern. We are humbled to be a part of such a caring community. And now we know foie gras doesn’t float.
Ariane Daguin, Owner and CEO
And The D’Artagnan Family
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.
Chicken with Autumn Vegetables and Madeira
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
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.