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Posts tagged ‘cooking’

New Steak Gift Sets

Just in time for the gift-giving season, here are three new ways to share your love of steak. Each collection is offered at a special price for the holiday season. Click through the links to get more details.

Our marbled and flavorful beef comes from cattle raised exclusively for us by a cooperative of ranchers committed to strict protocols of humane animal husbandry. No antibiotics, hormones or steroids are ever used, which means the cattle take a little longer to come to market, but that’s fine with us. A stress-free lifestyle produces tasty results.

The Triple Play – 4 Boneless Ribeye Steaks. 4 NY Strip Steaks. 4 Filets Mignons. That’s 12 pieces of extraordinary steak that you can enjoy at home, share at a dinner party, or give as a gift to some lucky carnivore.

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Then there is the Filet Mignon Special – for those special occasion dinners – with 8 tender petite steaks.

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For those with a fondness for the ribeye steak, meet the Ribeye Lover’s Collection.  With 4 each of our boneless and bone-in ribeye steaks, the only question is: what will you do with 8 juicy ribeyes steaks?

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Introducing a New Pork Chop

There’s a new cut of pork in town.


What the New York strip steak is to beef, this chop is to pork. And that’s why we call it a NY strip chop. This uncommon Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork.


In other words, this is not a pale “other white meat” situation. Berkshire pork is known for its richness, dark color and mind-blowing porky flavor. You’ll find all that here. This chop has plentiful marbling, heft and tenderness going for it. All the things you look for in pork.


Nice marbling.

These meaty pork chops weigh in at 12 ounces each, on average.  And there is a little bit of bone left in. We love cooking meat on the bone – it always has more flavor. They are offered in a four pack –  two packs of  two chops  – because what would you do with just one?

Easy to cook (and even easier to eat) this new chop will quickly become a favorite at the grill or stovetop. If you love pork chops (and who doesn’t?), then give this New York strip chop a try.

About Our Berkshire Pork

Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.


A sow with her piglets in an individual hoop house.

Our Berkshire hogs are happy hogs, raised by a cooperative of small farms in Missouri at the foot of the Ozark Mountains. This group of about a dozen family farms raises Berkshire and cross breeds, which we refer to simply as “heritage.”

The hogs are fed on pasture, with access to water and supplemental grain consisting of corn, soybeans and rolled oats. No pesticides, animal by-products or fishmeal are allowed. The majority of the farms are sustainable “circle farms” that grow and grind their own feed for the pigs. Families of pigs are left together, to forage and frolic outdoors in pasture land. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates.


A happy hog enjoying some forage.

The cooperative is strict about banning the use of antibiotics and hormones on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned. They are paid a premium for their humanely-raised pork, making the small family farm a profitable business, and proving that there might be a future in the old breeds after all.


Time to Pre-Order Your Turkey!

Every year we get a limited number of turkeys. It’s just part of doing business with small farms. That’s why we encourage you to pre-order soon, to ensure best selection. We say pre-order because we won’t start shipping until just before Thanksgiving – on Friday Nov. 20th to be precise.


We offer organic turkeys in a wide range of sizes. This organic bird has been described as the “best turkey ever” by many of our customers. Once you go organic, you can never go back to commodity turkey again. You can learn more about these turkeys and pre-order here.

A very fine bird is the heritage turkey. This one is not available in large sizes, because the old breeds just can’t grow that big.  Heritage breed turkeys have deeper flavor and darker meat; they taste like turkey used to. And if you are feeding a crowd that likes white breast meat,  you may want  to supplement with a turkey breast. The heritage breeds just don’t boast as large a breast as the modern broad-breasted white turkeys. Please note that we have even fewer of these rare birds. Learn more about how they are raised and reserve yours today.

And for the adventurous eater, we offer wild turkey.  These are turkeys in their natural state – the largest size is only ten pounds. They do not feature a prominent breast. It will be a very authentic Thanksgiving with one of these birds on the table.

For those who don’t want turkey at all, we also offer capons and geese. These birds are more traditional in Europe and are ideal for smaller groups.


Read our guide on roasting your big bird for the holiday.

Check our recipes for the holiday table.



Second Annual Cassoulet War

Last year we hosted a Cassoulet War in NYC and had a blast. So we are doing it again! Join us on September 24, 2015 at The Standard Highline Biergarten and sample 15 cassoulets from 15 different chefs.


And if you can’t make it, join in the fun at home. Order your cassoulet kit and save 15% now through Sunday, September 20. Or get ingredients for cassoulet (also on sale) and create your own version of this iconic dish.

Be sure to post your photos on Facebook, Twitter or Instagram – and use #CassouletWar so we can all see what you made!

Cassoulet in Cassole

Freezer Sale Going on NOW!

We’ve just done an inventory in our massive refrigerated warehouse. And guess what? We found some deals for you in the freezer! Shop early for best selection, because we have limited quantities.


New Year’s Eve Party

We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year.

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If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these quick pickled mushrooms will complement the rich flavors and textures nicely.


Our chorizo croquettes are served with smoky paprika sauce and make a fabulous finger food for a New Year’s Eve party.


Get the best puff pastry you can find for these mushroom vol-au-vents. And let the vegetarians know that you will have tasty options for them.


New Year’s Eve calls for the fancy stuff. Our caviar pairs well with baby red potatoes and crème fraiche in this simple –  yet elegant – recipe.


These dainty deviled quail eggs with porcini and parmesan  will be a hit. Set them in a drift of parmesan cheese and watch them vanish fast.

porcini eggs

And after the revelry is done, and you are looking for a fortifying New Year’s Day brunch, look to our recipes for inspiration. Because bacon helps make everything better. Your resolutions actually begin January 2.


Duckspotting @ Borough + Parlour, Minneapolis

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!

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Where: Borough + Parlour

What: Chef Drew Yancey’s  Smoked Pork Belly, Celery Root, Apple, Marieke Gouda, and Hazelnut

How: Borough is at  730 North Washington Avenue, Minneapolis, MN 55401 |  for reservations click here or call (612) 354-3135

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to Or post on Facebook, Twitter or Instagram with the hashtag #Duckspotting. We’ll give you & the restaurant a shout out!

Favorite Side Dishes for Thanksgiving

This week we are offering 15% off holiday essentials – we think of them as the “little helpers” to ease you through this year’s holiday meal and make it extra-special. Things like black truffle butter, duck fat, demi-glace and bacon. Imported French chestnuts and porcini powder bring earthy flavor and umami to recipes like classic stuffing. Speaking of which, maybe your stuffing needs a little foie gras this year. These cubes of flash-frozen foie gras are quite handy at the holidays.

For further inspiration, here are a few of our favorite things to make for the Thanksgiving meal. Just click on the photo for the recipe.



D'Artagnan Food products

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A Salad Post (Scandalous!)

You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.

And it’s summer  – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.


While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.


A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise.  Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.


A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens.  Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect. Recipe_Crispy_Duck_Salad_HomeMedium

While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb.  Is is salad? We will allow it.


The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.

Cobb Salad 2


Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots

Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks – hot off the grill. Serve these beauties with your favorite potato dish and a crisp green salad.



2 shallots, thinly sliced into rings
¾ cup whole milk
¾ cup all-purpose flour
¼ cup cornstarch
Oil, for frying
Coarse salt
2 cups crumbled blue cheese
¾ cup heavy cream
Freshly cracked black pepper
4 Bone-In Ribeye Steaks, about 20 oz. each


1. Add shallots to a small bowl, cover with milk and allow to soak for about 30 minutes. In another small dish, mix together flour and cornstarch. Working in batches, using a fork, dredge the shallot rings in the flour mixture, coating evenly. Put battered rings aside on a plate. In a shallow skillet, heat oil to 350 degrees.

2. Again working in batches, fry battered shallots until golden brown and crisp. Drain on paper towels. Season with coarse salt and set aside.

3. In a small bowl, fold together blue cheese crumbles and cream. Season with pepper. Refrigerate until needed.

4. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.

5. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.

6. Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.

7. Let steaks rest for 8 -10 minutes before serving, each with a generous spoon of blue cheese sauce. Top with crispy shallots.