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Saucy Series X: Bechamel Mornay

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 Béchamel Mornay

I discovered Filet of Sole Verdi when I read a description of it that made me swoon –– sole, lobster and truffles on pasta with a creamy Mornay sauce that’s popped under the broiler to brown a bit. Escoffier invented the dish to impress the composer. With 2 great sauces in it I thought it was perfect for the sauce series.

escoffier

Escoffier

But when I looked up the original recipes for béchamel and Mornay sauce, I was shocked.

Escoffier’s original béchamel is made with veal! His white sauce is cooked with pieces of veal for two hours then strained. Remarkable. I will try doing it that way one of these days but decided that, since it was fish, I would go with the simpler, non-veal version that he used for “Lenten preparations.”

Béchamel was named after the Marquis de Béchameil (1630 -1703), of whom Escoffier wrote “After all, if it wasn’t for his divine sauce the Marquis de Béchamel would have been forgotten long ago.” Legend has it that it was invented to sauce dried cod. It is in Varenne’s 1651 Cuisinier Francais made with a veal velouté and cream, so Escoffier’s version echoes the sauce’s velouté ancienne roots (velouté has been around a very long time).

The same was true of the Mornay sauce. Probably named after a “player in the halcyon days” of the 2nd Empire, Charles de Mornay, I never knew Escoffier put fumet into the sauce (fumet being stock-based liquid the meat or fish was poached in). It makes a sublime addition to the cheesy sauce, giving it a bit of backbone.

When you put it together with the sole and lobster and truffles and pasta, ooh la la, you can see why Verdi was pleased with it. It is extremely elegant and if you do the sauces and pasta ahead of time, it can be ready in a few minutes.

Bechamel Mornay 1

Filet of Sole Verdi

(serves 2 main course-4 appetizer)

½ to ¾ lb. filet of sole
1 c fish fumet/stock*
4 c cooked pasta (don’t go too al dente on this, you want it softish to go with the elegant texture of the dish)
1 c cream
2 small lobster tails, shells removed
1 T butter
2 c béchamel
2 c Mornay sauce
1 large D’Artagnan truffle sliced and ¼ chopped (optional)
2-3 t D’Artagnan truffle oil to taste.
Salt and pepper

Put the fish in the stock on medium heat. Add a touch of salt and pepper and cook for 2 minutes per side –– they cook very quickly. Remove. Reduce the stock to 1/2 a cup. Pour any juices that have collected from the fish into the reduced fumet. If you have a lot of juices, you should reduce a little further so you only have 1/2 cup.

Warm the cream. Add the cheeses to the cream. Toss the pasta with the cream and salt and pepper to taste. Add 2 t of the truffle oil and some chopped truffle, if you are using it, and toss just before assembling the dish.

Add the fumet to the Mornay sauce and stir. Warm it. It should be thick.

Sauté the lobster tails for a few minutes. They should not be fully cooked. Chop the smaller end of the tail and add to the pasta. Slice the fatter end.

Heat the broiler. Make single skillets or a large skillet with handles that can take the broiler.

Spoon the pasta into the dish. Lay the sole over 2/3 of the dish. Pour the Mornay sauce over the sole and tuck the lobster at the edge of the Mornay sauce. Heat the pan on the stove for a few minutes at medium-low heat.

Put under the broiler on high for a few minutes. Pay attention, it goes from perfect to burned in no time. Remove and top with chopped herbs. Tuck the truffle slices in and drizzle with remaining truffle oil.

*(I always freeze bones and shrimp/lobster shells and make this when I have enough to make a quart of stock. Then freeze it flat and break it off when I need it or freeze in ½ c portions). You could use chicken stock in a pinch.

Bechamel mornay 2

Béchamel

2 c milk
1 small shallot, sliced
1 clove (optional)
3 T butter
2 T flour

Heat the milk and simmer while you melt the butter. Add the flour to the butter and stir over low heat till all bubbly. Do not let it brown. Strain the milk. Pour the hot milk slowly into the flour mixture, stirring all the while over medium heat till all the milk is used and the sauce is thickened. Add the cheeses and set aside.

bechamel mornay 3

Mornay Sauce

2 c béchamel
½ c fish reserved fumet
1 c grated Parmesan
1 c grated Gruyere

Add the fumet to the béchamel and reduce a little. Add the Parmesan and gruyere and stir till smooth.

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

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!

Saucy Series VIII: Bordelaise

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.

Bordelaise Sauce

Sam Ward was one of the great entertainers of the 19th century.  He virtually invented lobbying in Washington.  He had a talent for creating great dinners with perfectly assembled guests who then made deals since they were in a great mood after great food and conversation.

Uncle Sam Ward

When I looked at one of Sam’s dinner menus, I could see what all the fuss was about –– it is everything you would imagine it to be. The menu is thoughtful and yet full of piquant touches like the Sorbet au Marasquin –– a touch of prussic acid from the cherry pits in maraschino liqueur in the sorbet to aid in digestion and cleanse the palate for the last of the dinner. His nephew, another renowned tastemaker named Ward McAllister, said Sam made sure he would never allow that lest “the fatal mistake should occur of letting two white or brown sauces follow each other in succession; or truffles appear twice in that dinner.” It was always a perfectly choreographed dance of flavors –– and conversation. Without both, the event will never be as great a success.

menu 1

What would I chose for the 4th dish from Sam’s dinner table? I think that Crêpes a la Bordelaise are the perfect choice –– a great addition to a beef dinner with steak or roast, potatoes and a vegetable. My crêpes are light and airy with a winey, mushroom-y bordelaise sauce. They could be served flat or as a beggar’s purse. I know they will delight at your dinner. I have made a white wine bordelaise before for you HERE, but this calls for the red wine version.

Bordelaise is another addition to my Sauce Series that uses both the mother sauce Espagnole and demi-glace. I have included recipes for both but it’s a breeze to order your demi-glace from D’Artagnan and store it in the freezer. I just slice off what I need and put the rest back in the freezer. Bordelaise is great for any steak. You can make it ahead and freeze it easily so you can make your meal in a snap.

Menu 3

Delmonico’s Chef Filippini Recipe from Sam Ward’s Era

Menu 2

Delmonico’s Chef Ranhoffer’s Recipe from Sam Ward’s era

If you are so disposed, you can dissolve a spoon of marrow into the mix, as was done long ago. I skipped that step and let the meatiness of the mushrooms add additional flavor and depth. It’s really pretty easy to make if you have the basics in your freezer.

Crêpes Bordelaise for 4

1 recipe for crêpes
1 recipe for bordelaise
2 cups sliced mushrooms
1 T butter

Sauté the mushrooms in the butter. Add the mushrooms to the bordelaise. Fold your crêpes into quarters on your plate and ladle the sauce over them or serve the sauce on the side. They can be plated separately or served on a platter.

Crêpes (makes 12)

3/4 c milk
2 eggs
1/2 c flour
1/4 t salt
butter for pan

Throw the milk, eggs, flour and salt into the blender and let it rip for a minute.

Strain the mixture through a fine sieve.

Use a stick of butter like a marker and run it all over your pan (or you can use a spoon of clarified butter if you have it). Be especially generous for the first few and use butter before each pour of batter. Swirl 2 T of batter around the pan and flip once it has set –– do not allow to brown too much. Keep warm or reheat gently when you are ready to serve.

Bordelaise

2 shallots, chopped fine
2 t oil or butter
1 c red wine
1 clove garlic, chopped
6 T demi-glace from D’Artagnan
3 T Espagnole sauce* (or add a t. of flour to the sautéed shallots with 1 t. of tomato sauce or ketchup and a little more demi-glace)
stems from 4 mushrooms
1/2 bay leaf
pinch of cloves
1 1/2 c mushrooms, sliced
1 T butter or oil

Sauté the shallots in the oil till softened somewhat.

If you are skipping the addition of Espagnole, you can add a teaspoon of flour to the shallots to give the sauce the extra body and add a t. of tomato sauce or ketchup for the right flavor.

Put the wine, garlic, shallots, demi-glace, Espagnole (if you are using it) and stems from mushrooms into a pan and reduce at medium heat until thickened.

Strain the sauce –– you should have about 1/3 cup of sauce about the texture of chocolate syrup –– a bit less if you don’t use the Espagnole. This sauce keeps well for a few days.

*Super-quick version of Espagnole Sauce

1 T butter
1 T flour
1 T bacon
1 T onion
1 T white wine
1 t ketchup
1 cup stock
2 T demi-glace from D’Artagnan

Sauté the flour in the butter till medium brown. Add the rest and cook on low for 20 minutes to 1/2 an hour — till thickened. Keep watch lest it go too far. Strain and use.

•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 from D’Artagnan
2 T tomato sauce

salt and pepper to taste

Sauté the flour and butter till it is a medium brown on a medium flame –– stirring all the time.

Add the vegetables, ham and bacon 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 hard on the solids. Add salt and pepper to taste.

Save the rest for other uses. It is an invaluable addition to sauces. Freeze it in small portions. Quickest and easiest is to put it in ice-cube trays in 1 T portions and store them in a baggy in the freezer. Then it’s a breeze to use.

Featured Recipe: Wagyu Shepherd’s Pie

Why not elevate the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust? Equal parts comfort food and haute cuisine, this is a pie to savor. Serve with a pint of pale ale or dry stout for a bit of “pub grub” authenticity.

shepherdspie

Ingredients

4 pounds Yukon Gold potatoes, peeled and quartered
1 tablespoon salt, plus more to taste
1 1/2 cups cream (or milk)
5 tablespoons D’Artagnan Black Truffle Butter
Freshly-ground black pepper, to taste
2 pounds D’Artagnan Kobe-Style Ground Wagyu Beef
1 large onion, minced
1 clove garlic, minced
2 carrots, diced
1 1/2 tablespoons tomato paste
2 teaspoons Dijon mustard
1 teaspoon unsweetened cocoa powder
1 cup peas
1/2 container D’Artagnan Veal Demi-Glace, dissolved with 1/2 cup hot water
1/2 cup red wine

 Preparation 

  1. Place potatoes in a large pot, cover with cold water, add 1 tablespoon salt. Heat over medium-high flame until simmering. Cook until a fork slips in and out easily. Drain potatoes then transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lumps are gone, about 2 minutes. Add 3 tablespoons black truffle butter, mix until blended. Turn mixer down to low speed. Add cream, salt and pepper to taste, and nutmeg. Do not over mix. Cover with foil, set aside.
  2. Heat a large Dutch-oven or other heavy pot over medium-high flame. Add ground Wagyu beef, cook, breaking up meat with a spoon or spatula until evenly browned and no longer pink. Remove meat with a spotted spoon and set aside. Drain off all but about 2 tablespoons of fat.
  3. Place pot over medium heat. Add onion, garlic and carrot. Cook, stirring up any browned bits from the bottom of the pan, until softened, about 7 minutes. Add beef back to the pot. Add tomato paste, mustard and cocoa powder, stirring well to combine. Stir in peas. Add red wine and demi-glace mixture. Again, stir up any browned bits from the bottom of the pan. Bring to a simmer, turn heat down to low. Maintain simmer until most liquid is evaporated and mixture reaches a thick, saucy consistency, about 20 minutes.
  4. Meanwhile, preheat oven to 425 degrees F.
  5. Transfer meat mixture to a large baking dish. Spoon mashed potatoes over the top and evenly smooth over the meat using an off-set spatula. Use a fork to make an attractive swirled pattern on the top of the potatoes. Brush with melted truffle butter. Bake until top is golden brown, about 15 – 20 minutes.

Duck Fat 50: The Duck Fat Doughnut

The duck fat doughnut is a savory miracle. We love this recipe by the incomparable Ian Knauer from  Gourmet magazine, and we continue to believe it is the best doughnut ever. But we might be biased. There is a lot of duck involved.

It’s a perfect recipe for Hanukkah, or for that rarest of holidays, Thanksgivukkah. Sufganiyot, or doughnuts, are traditionally served to commemorate the miracle of the oil at Hanukkah; when you make them with a savory filling of duck confit, they are practically a meal.

We took plenty of photos of the process, which you can enjoy in the slideshow after the recipe….which comes with our heartiest of recommendations.

17 Donuts on the Rack

Savory Duck Fat Doughnuts from Gourmet, August 2009

Recipe: Ian Knauer

INGREDIENTS

1 teaspoon active dry yeast
Scant 1/2 cup warm whole milk (105-115°F)
1 1/2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
About 4 cups rendered duck fat, divided
2 tablespoons sugar
1/2 teaspoon salt
2 confit duck leg
2 tablespoons sour cherry or red currant preserves plus additional for serving

EQUIPMENTa stand mixer fitted with paddle attachment; a deep-fat thermometer

1. Stir together yeast and warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Mix in 3/4 cup flour at low speed until combined. Cover bowl with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 1 hour.

2. At low speed, mix in egg, 2 Tbsp duck fat, sugar, salt, and remaining 3/4 cup flour until combined, then beat at medium speed until smooth and elastic, 5 to 7 minutes. Scrape dough into center of bowl and dust lightly with additional flour. Cover bowl with kitchen towel and let dough rise at warm room temperature until doubled, about 1 hour.

3. Discard skin and bones from duck confit, then shred meat. Stir together meat and preserves.

4. Line a baking sheet with parchment or wax paper and lightly dust with flour. Punch down dough (it will be soft) and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, flatten 1 piece of dough and put a heaping tsp duck confit mixture in center. Gather dough up and around filling and pinch to enclose. Roll into a ball and transfer to baking sheet. Make 15 more balls, arranging 1 inch apart on sheet.

5. Heat 2 inches duck fat in a 2-qt heavy saucepan over medium heat to 350°F. Fry doughnuts in batches of 4, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F between batches. Serve doughnuts hot, with additional preserves.

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Duck Fat 50: Potato Pancakes AKA Latkes with Foie Gras

These golden potato pancakes are crisped in duck fat before being crowned with silky foie gras and tart apple. Delicious. And appropriate for Hanukkah. Or Thanksgivukkah. After all, the history of foie gras in Europe can be traced back to Jewish immigrants, who brought the technique of fattening ducks and geese from Egypt. Schmaltz, anyone?

Recipe_Foie_Gras_Latkes_HomeMedium

INGREDIENTS

2 medium Granny Smith or other tart green apples, peeled, cored, and cut crosswise in 1/8-inch slices (reserve trimmings)
2/3 cup simple syrup
1¼ cups duck and veal demi-glace
2 medium-large baking potatoes (about 1¼ pounds), peeled
1 small onion
1 small golden delicious or other sweet apple, peeled
1 tablespoons minced flat-leaf parsley
1 egg, beaten
6 or more tablespoons all-purpose flour
Salt and freshly ground white pepper to taste
1 duck fat
6 foie gras slices

PREPARATION

1. Combine sliced apples with simple syrup in a bowl and soak for 8 hours or overnight.

2. Add apple trimmings to demi-glace, bring to a boil, then simmer for 30 minutes. Strain and keep warm.

3. Grate potatoes, red apple, and onion. Gently stir in parsley, egg, and flour, and season with salt and pepper. Heat enough duck fat to measure about ½ inches deep in a large heavy skillet. Form mixture into 12 pancakes. If too moist, add a little more flour. When fat is hot, about 375 degrees F, add only as many pancakes as will comfortably fit in pan without crowding, flattening them slightly. Cook until browned and crispy on both sides, turning once. Remove with a slotted spatula, blot on paper towels, and keep warm in a warm oven. Discard fat and wipe out pan.

4. Heat pan until very hot. Season foie gras with salt and pepper, and sauté until lightly browned and medium-rare inside, about 45 seconds per side.

5. On warm plates, place a potato pancake, then add an apple slice and a foie gras medallion on top. Spoon on sauce, and serve.

Turkey Stuffing v. Dressing

Whether a stuffing is a dressing, or vice versa, is as much about semantics as whether it is cooked inside or outside the bird. One thing that is certain, both are tasty, fragrant, comforting and satisfying; accompaniments with a balance of texture and taste that complement the bird and pay compliment to the cook. While recipes for many holiday dressings tend to build on bread, plenty call for grains like rice (wild or tame), or even cooked chestnuts as a primary foundation. A dressing also presents you with an opportunity to add a few choice ingredients that can elevate the level of your meal, or step up to an elaborately prepared gourmet bird. Several recipes take advantage of the bounty of autumn and fall harvests, and include fresh ingredients such crisp apples and pears, wild chanterelle and black trumpet mushrooms, and various truffles like the White Alba and Winter Black varieties.

If your dinner is a more formal affair, another grand way to stuff or accompany a bird is with a loose dressing, not based on or bound by starch at all, or with forcemeat such as chicken mousseline. For a full-on gourmet departure, fill your bird with a simple loose dressing of just a few choice yet intense ingredients; for example fresh Wild Boar Sausage and minced bits of turkey liver sautéed with prunes plumped in black tea, and golden raisins darkened in port – of course, with the port thrown in. For a true delicacy, consider a boned bird or turkey breast filled with a duxelles of fresh wild mushrooms or beautiful pieces of foie gras incorporated into a chicken breast mousseline.

For our take on the traditional bread stuffing, try making this Wild Boar Sausage with Apple Stuffing. The wild boar sausage has a hint of sage that is perfect for Thanksgiving, and tastes just enough like traditional pork sausage that finicky eaters will not have word of complaint.

Recipe_Wild_Boar_Apple_Stuffing_HomeMedium

A D’Artagnan favorite: Wild Boar Sausage & Apple Stuffing

INGREDIENTS

1 medium yellow onion, diced
2 ribs celery, diced
1 package of Wild Boar Sausage
4 cups stale bread cubes, or unseasoned stuffing cubes
1 stick unsalted butter
1 tablespoon minced fresh sage leaves
1 to 2 apples peeled, cored and coarsely chopped
2 cups chicken broth
Salt and freshly ground black pepper, to taste

PREPARATION

1. In a large sauté pan, melt butter over medium heat. Add celery and onion and cook until soft and translucent. Break up sausage meat into small chunks (about the same size as the bread cubes) and add to the pan. When the sausage is cooked through, add the apples, sage and broth (or water). Bring to a simmer.

2. Place the bread in a large mixing bowl and pour the cooked ingredients over the top. Mix thoroughly to moisten all of the bread. Test seasoning and add salt and pepper to taste. Bake in a covered casserole until completely heated through and starting to turn golden brown on top and around the edges.

More in the category of dressing, this recipe for Sauté of Chestnuts, Walnuts, Fennel and Onions is inspired by the cuisine of Joël Robuchon, and adapted from Patricia Wells’ book Simply French. Ariane loves to make it with our already-prepared chestnuts, black truffle butter and demi-glace, as you will see below.

Recipe_Chestnuts_Saute_HomeMedium

Saute of Chestnuts, Walnuts, Fennel and Onions

INGREDIENTS

1 1/2 cups Ready-to-Use Chestnuts
20 pearl onions, blanched and peeled
2 tablespoons sugar
2 tablespoons Black Truffle Butter
2 tablespoons unsalted butter
1 fennel bulb, cut into fine julienne, fronds reserved
4 shallots, cut lengthwise into eighths
1/2 cup walnut halves
Duck and Veal Demi-Glace, as needed
Salt and freshly-ground black pepper

PREPARATION

1. Melt 1 tablespoon of butter each in two medium sauté pans over medium-high heat. Add the onions to one and the chestnuts to the other and cook, stirring frequently, until the onions and chestnuts have started to turn golden brown. Season with salt and pepper and sprinkle each pan with 1 tablespoon sugar. Continue cooking the vegetables, stirring frequently to prevent burning, until evenly glazed and caramelized. Set aside.

2. Melt 2 tablespoons truffle butter in a large skillet over high heat and add shallots. Season with salt and pepper and cook until the shallots are translucent, one to two minutes. Add fennel and cook for another couple of minutes, stirring frequently, until the fennel and shallots have started to color. Adjust seasoning with salt and pepper, if needed.

3. Add glazed chestnuts and onions to the pan with the shallots and fennel and cook everything together for another minute or so. Adjust seasoning with salt and pepper and add demi-glace by the tablespoon-full if the mixture seems dry. You may not need the demi-glace. Stir in walnuts and reserved fennel fronds and serve.

If you decide to forgo stuffing altogether, and brave the ensuing riot, or cook your dressing outside of the bird in a baking dish, you can still make good use of the cavity. There is a method of stuffing intended only to add flavor to the meat. It can be as simple as placing rough chopped onions and carrots lightly sautéed with a sprig of fresh tarragon, or tart apples with the skins pierced, inside the cavity. You then remove and discard these dressings after cooking.

One of Ariane’s favorite things to do when not stuffing the bird is to put a few pieces of garlic confit in the cavity. To make garlic confit, melt enough rendered duck fat in a saucepan to generously cover your peeled cloves of garlic, and simmer gently over medium heat until the garlic becomes soft. You’ll be delighted with how delicious these little babies are, especially so without that sharp garlicky edge. Make a big batch and keep them in the refrigerator to use for everything from spreading on bread to flavoring your mashed potatoes.

Holiday Helpers are 15% OFF this Week!

This time of year it’s all about the turkey at D’Artagnan. But let’s not forget all the side dishes that are vital to the Thanksgiving feast.

Mashed potatoes, anyone? We always add black truffle butter to ours.  And who doesn’t love stuffing? You need wild boar sausage and chestnuts for that.

Duck fat and demi-glace are workhorses in the kitchen. And what holiday is complete without a little foie gras and fungi?

Be prepared for anything with our holiday helpers, all 15% off this week.

HPC_HolidayHelpers

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