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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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Watch, Learn, Cook! A New Video!

The latest video in our “Back of the House with Ariane” series takes on the subject of veal. The great Barbara Lynch, a chef and restaurateur based in Boston, makes a traditional Italian dish of osso buco and Ariane takes the French path with paupiettes de veau.

Link over to the recipes for Barbara Lynch’s Spicy Veal Osso Buco with Cumin Strozzapreti and Ariane’s Paupiettes de Veau on our website.

Incidentally, you can purchase veal there as well. And if you are squeamish about eating veal, there’s no need to be. Learn more about how our farmers raise veal here.

Duckspotting @ Rotisserie Georgette, NYC

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Rotisserie Georgette Rabbit Duckspotting

Where: Rotisserie Georgette

What: Chef Chad Brauze’s Rabbit Stuffed with Bacon & Savora Mustard, which is served  with crispy Brussels sprouts tossed with lemon zest and lemon juice.

How: Rotisserie Georgette is at 14 E. 6oth Street (Madison/5th) in Manhattan, NY  10022  |   for reservations, call (212) 390-8060

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com

Real Deals on Veal!

Take 20% off all cuts of veal – including our three new additions: ground veal, veal stew meat and veal chuck roast.

Shop the sale now.

HPC_VealSale

Free Shipping in February!

It’s back: a whole month of free shipping!

Any orders of $100 + ship free throughout February. Get over to dartagnan.com and shop…

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Super Bowl Sunday, the Meat of the Matter

For something beyond finger food…that will stick to the ribs and help absorb some of the alcohol on game day, here are our picks.

You can’t go wrong with chili. It’s a one-pot, make-ahead meal that can be ladled out in haste between plays. Melt some cheese on top, serve with corn chips. Or with bacon cornbread. Everyone loves chili. We take ours with buffalo, thank you. 

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For a variation on the theme, this tomatillo and lamb stew is hearty, warming, and a lovely surprise for your Super Bowl guests. You might serve it with tortillas to soak up the luscious juices.

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Tomatillo Lamb Stew

Forget about the Velveeta shortage and try eating real macaroni with real cheese. And real truffles.

Whether you follow directions and make individual ramekins of this decadent mac ‘n’ cheese, or  whip up a huge batch and dole out spoonfuls, this is a dish not easily forgotten. Which is to say that when truffles and cream meet over noodles of any kind, there is true magic.  Get good at making this, because it will be requested again and again.

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Black Truffle Mac ‘n’ Cheese

No sooner do we think of mac-n-cheese than sliders come to mind. Did we promise a foie-gras-free zone? Sorry about that! These buffalo mini burgers with foie gras are too tempting. Not to worry, it’s just our medallion of foie  gras with truffles, which we treat as a spread in this recipe. So easy! The sweet-sour tangy flavor of the onion marmalade balances this burger beautifully.

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Buffalo Burgers with Foie Gras Spread and Sweet Onion Marmalade

Class up the party with a massive Berkshire pork loin, prepared simply: stuffed with garlic and herbs, rolled, tied and then roasted. It’s an easy way to serve up to 10 people and it sure looks impressive.

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Garlic Roasted Pork Loin

And there’s always ribs. Glorious ribs. Smoky, sweet, sticky ribs. Roasted in the oven and slathered with sauce…pork spare ribs or St. Louis style, beef short ribs or even wild boar ribs …  we never saw a rib we didn’t like.  Serve up platters of ribs and make everyone happy this Super Bowl Sunday.

Ribs Recipes

Super Bowl Sunday, the Snack Edition

We have to get in on the action — after all, Super Bowl XLVIII is happening only  a few miles away from our office!  The entire area is filled with excitement, banners are waving high, hotels are filling up, stores and restaurants are having super sales.

And every where we look online, there are football-shaped meatloaves and other wild suggestions for Super Bowl snacks.  We’ve even see lists of foods that should never be served at a Super Bowl party (kale chips are apparently not cool).

We take eating seriously, as you do. So without succumbing to kitsch, or worse, the junk food trap, how can your maintain your high food standards? Without getting too highfalutin? We have a few ideas that don’t involve foie gras or dainty canapes.

Behold the snacks….

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Wild Mushroom Bacon Dip

This dip is no joke. It is thick, creamy, smoky and totally addicting. Maybe that’s due to the hickory-smoked bacon doing its magic, or the porcini powder which adds an element of umami. Let’s just say that you will want a flexible spatula to scrape every last bit out of the bowl. Licking is allowed.

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White Bean Dip with Truffles

OK, we’ll admit this seems a bit fancy, what with the truffles and Tarbais beans. But there are some Super Bowl parties with discerning eater in attendance. Why not give them something worthy of their well-trained palate?  Plus this dip is tremendously tasty.

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Super Pigs in a Blanket

It can’t get much easier. Wrap our log of garlic sausage with pastry dough and bake. Serve with mustard. It’s a simple and elegant take on a classic.

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Mushroom Salsa

Here’s our fresh take on salsa. Who says it has to be tomato-based? We love mushrooms — especially in this “meaty” salsa. It’s safe for vegetarians (you’ll note there is not even duck fat in this recipe), and delicious for everyone.

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Game Sausage Stuffed Mushrooms

Continuing our mushroom theme, these easy, stuffed fungi are a little more special with game sausage inside. We like the wild boar sausage for this recipe, though venison sausage works well. And of course, for a lighter flavor, rabbit and ginger sausage is quite nice.

If you are looking for something more substantial, click on through to our next post

Duckspotting @ bellyQ in Chicago

Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

duck benedict Belly Q

Where: bellyQ

What: Chef Bill Kim’s  Tea Smoked Duck Benedict with Gai Lan, Thai Curry Hollandaise, Tempura Egg – on the brunch menu

How: bellyQ is at 1400 W. Randolph St., Chicago, IL 60607  |   for reservations click here or call (312) 563-1010 

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com. We’ll give you & the restaurant a shout out!

Happy National Pie Day!

January 23rd is the day to curl up with your meaty pie and celebrate this food holiday in carnivore style.

We love a pie filled with meat — from chicken pot pie to steak, ale and kidney pie. Cornish pasties or any hand-held pie rank high on our list. Shepherd’s pie with Wagyu beef is a favorite recipe, too. Lamb tucks nicely into a crust, and so does venison or wild boar. You can say all you like about apple pie, we’ll take a meat pie any day.

Meat Pie mash up

Saucy Series IX: Cumberland

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.

Cumberland Sauce

Alfred Lunt and Lynn Fontanne were giants of the American stage from the 1920s to 1960. They were also legendary entertainers at their home in Manhattan but mostly in Genesee Depot, Wisconsin. All of the greats of stage and screen dropped by their out-of-the-way farm for R&R. Everyone loved it. Fontanne was the perfect hostess and Lunt the master chef. After retiring from the stage, Lunt even got a Cordon Bleu degree and wrote a cookbook that was published after his death by the foundation that took over the house. It is chock full of amazing recipes, all the more so when you think that the likes of Katharine Hepburn, Lawrence Olivier, Noel Coward and Joan Crawford enjoyed them at one time or another.

Cumberland at table

I loved the book and its stories and photos but fell in love with his take on Cumberland Sauce. I LOVE Cumberland Sauce and couldn’t leave it off my Sauce Series list. It is a classic game sauce that has been around in one form or another for a hundred years. Although named after the Duke of Cumberland and thought to be thoroughly English, it has its roots in Germany. Lunt adds a touch of magic in his version with the addition of a bit of horseradish. Best I ever tasted. Although I have always associated it with venison, it would be great with any pork (chops, loin, tenderloin or even sausage or ham) or a game bird (duck to grouse and pigeon) and even would work for vegetarians because it is amazing on sweet potatoes (sans the demi-glace).

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If you like venison, run, do not walk to D’Artagnan for the best venison tenderloin ever. It’s butter tender and full of flavor –– I made it rare and loved it that way. It is also extremely lean, so best not to cook it too much. The sweet and savory combination with a bit of heat from the horseradish and cayenne is masterful and you understand why this sauce has been a favorite for generations (something like it has been used since at least the 18th century). The best part? It takes about 15 minutes to make and can be done ahead of time. That means a world-class dinner could be ready in 1/2 an hour. It’s low in fat and high in flavor, how cool is that?

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Venison Tenderloin with Cumberland Sauce (serves 3-4)

2 venison tenderloins from D’Artagnan
1 c red wine
2 t juniper berries
1 t salt
1 t pepper
1 bay leaf
1 t dry thyme
2 T butter or oil
Cumberland sauce
Steamed sweet potato (a squeeze of orange is great on them)
sautéed spinach

Combine the wine and spices and marinate the venison overnight. Remove from the fridge. Dry the meat and heat the oil in a skillet. Add the meat and sear on all sides. Cook for about 5 more minutes for rare. Tent for 5 minutes, slice and serve with Cumberland sauce and sweet potato and spinach.

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Alfred Lunt’s Cumberland Sauce (serves 4)

1 t chopped shallot
1 T orange peel in fine julienne
1 T lemon peel in fine julienne
¼ c port
2 T D’Artagnan demi-glace (optional)
1/3 c currant jelly
juice of 1 orange
juice of ½ lemon
½ t dry English mustard
dash of cayenne
1 t freshly grated horseradish with 1 t sherry vinegar or 1 t prepared horseradish*

Boil shallots for 2 minutes in a little water and strain and reserve. Do the same with the lemon and orange peels. Melt the currant jelly and add the peels and shallots. Reduce till thickened and serve warm or at room temperature.

*I am kind of crazy about horseradish so I added a bit more after the sauce had cooked for extra kick.

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