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Posts tagged ‘buy d’artagnan’
Great for brunch, this golden bread is packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer. Adapted from a sweet bread recipe by legendary baker, Flo Braker, this bread is sure to be a crowd-pleaser. Serve warm with unsalted butter for an extra decadent treat.
2 cups bread flour
1 cup all-purpose flour
1 cup warm water
2¼ teaspoon active dry yeast
3 tablespoon sugar
¾ teaspoon salt
2 tablespoons unsalted butter, softened
For the Filling
6 slices hickory smoked bacon, cooked and diced
3 cloves garlic, minced
¾ cup finely chopped soft herbs, such as flat leaf parsley, tarragon, chives, dill, and thyme
½ cup shredded cheddar cheese
½ cup grated parmesan cheese
4 tablespoons unsalted butter, melted
Freshly ground black pepper
In the bowl of a stand mixer fitted with the paddle attachment, combine water, sugar and yeast. Allow to sit for 1 minute. Add salt and softened butter. Add 2 cups of flour and mix on medium speed until combined and a shaggy dough is formed.
Switch to the dough hook, and with the mixer on low speed, the rest of the flour a few tablespoons at a time until the dough is formed.
Knead until the dough pulls away from the sides of the bowl and becomes springy and pliable, about 8 minutes.
Turn the dough out onto a lightly floured surface and form into a round ball. Transfer to a lightly greased bowl and cover with a clean tea towel. Allow to rise into warm location until doubled in size, about 90 minutes.
Punch down the dough and turn out onto a lightly floured work surface. Allow to rest for a few minutes before rolling out into a 12 inch x 20 inch rectangle.
Brush the dough with 2 tablespoons of the melted butter, then season with salt and black pepper. Sprinkle the diced bacon and parmesan cheese.
Then add garlic, herbs and cheddar cheese evenly over the dough.
Cut the dough into 6 equally sized strips. A pizza wheel works well for this. Using a large offset spatula to lift the dough, stack the strips on top of each other.
Cut the stacked dough width wise into 6 rectangles. A large chef’s knife works well. Stack the squares on top of each other, cut side up in a lightly greased 9 x 5 inch loaf pan. Once filled, drizzle the remaining butter over the top.
Cover the loaf with a clean tea towel and allow to rise for about 45 more minutes.
Bake in a 350 degree F preheated oven for 35 – 40 minutes, or until the dough is golden brown on top and the center of the loaf registers 190 degrees F on an instant read thermometer. Remove from the oven and allow to cool for 30 minutes before serving.
August is National Sandwich Month!
We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé.
We have already laid out a little history and a plan for sandwich domination here.
You may want to just feast your eyes on a few of our favorite sandwich ideas…like this peppery saucisson sec tartine with refreshing slices of cucumber.
And though we advocate the cold sandwich as a summer meal, it’s hard to resist the lure of this pulled duck sandwich.
Or the lobster roll with bacon, which is undoubtedly the perfect summer sandwich.
A spicy pressed chorizo sandwich with cheese and red peppers satisfies the heat seekers.
Our smoked duck breast works well in a banh mi sandwich, that perfect melding of French and Vietnamese cuisines.
However you enjoy sandwiches this month, reflect on how this simple and portable meal has infinite varieties, from haute to humble.
“America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” – James Beard
Use this rare opportunity to save 25% off customer favorites including organic chicken, Wagyu beef, Rocky Mountain lamb and more. Those in the know shop early and shop hard, because quantities are limited and the deals are hot!
We would like to highlight a few products that you might want to try while they are on sale.
A staff favorite, the Berkshire porterhouse pork chops weigh in at a whopping 16 ounces each (on average). Beautiful and juicy, they are pork at its best.
Our pasture-raised beef brisket is ready for the smoker or a braise in the oven. Whatever method you choose, this hardworking chunk of flavorful beef will serve you well at dinners and outdoor parties.
Guinea hen legs? Absolutely! Not eating guinea hen? You’re missing out on some dark, flavorful meat. They can be grilled or battered and fried like chicken legs.
Our annual August Freezer Sale ends Sunday, August 17th, 2014 and quantities are limited so get shopping!
We’re have a sale on Wagyu beef this week! For a limited time only, save 25% off our entire selection of Wagyu. Choose from gold-standard cuts like Boneless Strip Steak, buttery Beef Tenderloin or ultra-marbled Striploin. Buying a whole Wagyu Ribeye doesn’t just save you money – roasting on the bone gives you more flavor. And it gives you a lot of meat cred.
Is your mouth-watering? Don’t delay, sale ends Thursday, July 31st at Midnight EST.
It’s a simple enough idea. Take something good (Berkshire pork bacon) and make it even better (add sugar and spice). If you can resist gobbling it up right out of the oven, you’ll have a smoky, sweet treat to play with.
Here is what you will need:
Coat your bacon in the sugar and spice mixture, lay the strips on the rack and bake in the oven at 350 degrees until the bacon becomes golden and crispy. Now it’s candy.
Let it cool and then try adding it to things. For instance…candy breakfast.
Try to stop eating these. We dare you. This completely addictive snack will vanish at your next party. So make a big batch.
And if there is room for dessert, we recommend a candied bacon sundae.
How about you? What do you like to do with candied bacon?
Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days. This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds. But, oh, what a winning combination!
Food bloggers swoon over poutine and post photos all over the internet (go ahead, have a look). Au Pied de Chochon in Montreal offers a version with foie gras (yes!) and a new restaurant called Big Cheese Poutinerie just opened in Chicago, offering 30 variations on the theme. Tucson residents can look forward to the August opening of the first U.S. Fries, a Canadian restaurant which will offer a poutine-centric menu.
Clearly the time has come to embrace poutine. And we are so ready.
Wait. Cheese curds? Not impossible to find in the U.S. But it helps to be near a dairy or cheese factory, because these rubbery little chunks of salty cheese must be eaten fresh. They are sometimes known as “squeaky cheese” because they squeak against your teeth when you bite down.
Poutine has been adapted in the U.S., specifically in New York City and parts of New Jersey, where restaurants offer “disco fries.” By the late 1970s a hot dish of fries with beef gravy and shredded cheese was de rigueur dining for disco divas with a lot of alcohol in their systems at 2 a.m. Or at least that’s what we gather from the history page at the website Montreal Poutine.
For anyone living in Northern New Jersey during the past 35 years, disco fries have been a mainstay on diner menus. The Tick Tock Diner in Clifton, NJ offers disco fries with gravy and mozzarella 24 hours a day. A review on Trip Advisor calls them “the best disco fries in NJ.”
But they are NOT poutine.
The main difference between poutine and disco fries is the cheese. Cheddar or mozzarella cheese is fully melted over the heap of disco fries, unlike the cheese curds in poutine, which melt and soften, but remain whole and add a lot of chewy texture to the dish.
Apparently, you cannot even compare the two in front of a Canadian. We have one in our office and she became quite agitated at them even being mentioned in the same sentence. Sorry!
So we decided to make poutine D’Artagnan style, which means starting with duck fat fried potatoes. There is nothing better than duck fat for frying potatoes. We used 4 of our 7 ounce containers of it in this recipe. The great thing about duck fat is that you can reuse it (if it’s not burned), so let it cool and pour it into jar. Fry something else in it later. You will thank us.
Our gravy is homemade with real chicken and beef stock, though we went a little too heavy on the chicken-to-beef stock ratio. A good dash of our duck and veal demi- glace balanced out the flavor and made the color a bit darker.
Fries need to cook in hot duck fat twice. The first time for 5-8 minutes to par cook and the second time at slightly higher temperature to crisp and brown nicely. This will only take a few minutes.
We tossed the fries in a bowl with a little gravy, then added the cheese curds, a little more salt and it was divine. If you can get cheese curds, we suggest you give it a try. And if you can’t, try them it some foie gras instead.
It’s the official start of grilling season and you will need some meat for that grill if you’re doing things right.
We thought you might like to celebrate with us and save when you buy for Memorial Day. Use the code MEMORIALDAY at checkout, through May 23.
If your mama likes food, we’ve got just the thing for her this Mother’s Day. Save 15% on our selection, including items like foie gras with truffles, bacon and sizable pork chops. Use our ingredients to make that special mother a memorable meal. Or give the gift of charcuterie with one of our brimming baskets.
Shop here, shop now. Our Mother’s Day sale ends Friday, May 9. But you need to order by 12 noon EST on Thursday, May 8 to get your order in time for mother.
Celebrate Cinco de Mayo in meaty style with 15% off our picks for the party. You can’t go wrong with Berkshire Pork Ribs or even our Duck Leg Confit – perfect for shredding and stuffing in tacos or tamales. Ground buffalo and Wagyu beef are both adaptable to your favorite Mexican-inspired recipes.
Check out the sale here. Special pricing ends on May 2, 2014.