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Posts tagged ‘d’artagnan’

A Customer Appreciation Sale!

We’re having a sale in your honor! It’s our way of showing appreciation for your loyalty. Take 15% off everything and anything at dartagnan.com from April 22 through April 24, 2014.

Just remember to use the promo code THANKS at checkout. Enjoy!

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Be sure to come visit us on Facebook. And maybe even share photos of what you do with D’Artagnan products. We love to see what’s cooking!

The Duckathlon 2014

For nine years, The Duckathlon has tested the mettle of our chef clients, challenging them with a culinary obstacle course unlike any other.

Good news! The Duckathlon is – FOR THE FIRST TIME – open to the public. Now you can run the challenge course and drink deeply from the cup of victory. New York City’s ultimate food competition wants you!

The team from Felix Restaurant featured a guest member: Elyse Pasqual, who blogs at foodieinternational.com

The team from Felix had a guest member: Elyse Pasqual, who blogs at foodieinternational.com

How well do you know a pig’s anatomy? How many crêpes can you flip in one minutes? Can you handle the heat?  Better start training now!

The Duckathlon will take place in NYC on June 14, 2014.

Yes, lipstick was part of the Egg Spin Out challenge.

Lipstick was part of the Egg Spin Out challenge. David Burke was game!

Call your friends with good palates, wine knowledge, and sense of competition.

Get them to join you and build a formidable team. Win prizes, eat, drink, laugh and learn.

 

500 competitors
125 teams
25 challenges
15 sustainable farmers
15 local restaurants
Beer, wine, whiskey, Armagnac
PRIZES, PRIZES, PRIZES

Learn more about the particulars right here. And get your tickets here.

See you in the winner’s circle!

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Happy Easter

Happy Easter 2014

Happy Passover

Why is this night different from all other nights? On this night, we eat a proper feast, with multiple courses. And lots of wine. We sing and we lean on comfortable cushions. On this night our bread is flat, but our spirits are high.

Chag Sameach Pesach. May your seder be long and your herbs bitter. And may someone else clean up the matzoh crumbs.


Matzah Passover Greeting

Meat the Team: Bryan

Meat the Team will introduce you to the people who work at D’Artagnan. Go behind the scenes with us and find out who actually makes the meat go round. 

Bryan Glynn’s is one of the friendly voices you may hear when you call D’Artagnan with a question. He’s one of the cheeriest members of our staff, always ready with a smile and a joke, even first thing in the morning. Obsessed with food, as many of us are, he shares his knowledge and enthusiasm with our customers and staff alike. Sometimes he even shares his food.

Get to know a little about him right here.

Bryan Glynn

Bryan Glynn in our lobby, kicking it old school with the Three Musketeers pinball machine.

What do you do at D’Artagnan? And how long have you been here?

I handle sales support for Westchester/CT and for the D’Artagnan website. I won’t be a greenhorn anymore! May marks 1 year.

What is your favorite D’Artagnan product? How do you prepare it?

It’s between our duck magret (which I do Magret A La D’Artagnan like on the website) and our venison. I use either the medallions or the NY strip (and cut them accordingly into medallions if I use the strip). I season them with just kosher salt and pepper, and get a good sear on them. I caramelize onions down in our black truffle butter and put them in a roasting pan with some fresh root vegetables like parsnips, carrots, and potatoes.

I deglaze the pan I seared the venison and caramelized the onions in with a little bit of bourbon and water and let that reduce. The venison in the roasting pans only takes about ten to fifteen minutes to get to medium rare (at most), and I plate them up with the vegetables and spoon over some of the reduction. Super simple and one of my favorite dishes.

Venison NY Strip

Bryan’s venison with root vegetables.

Pork Shanks Before Cooking

Bryan’s Berkshire pork shanks going into the oven.

What are you doing when you’re not at D’Artagnan?

I sketch and doodle almost constantly. I went to school for art, and I try to keep doing that every day, to keep myself sharp. I read books (A Song of Ice and Fire currently!) or comics, and I unwind with some video games or playing guitar. I love travel, live music (particularly at Asbury Lanes in Asbury Park, NJ), and going on road trips with my girlfriend to find perfect matzoh ball soup.

Bryan G Drawings

Some of Bryan’s drawings. Clockwise from left: Gambit, The Hound, Bill the Butcher & Hell Boy.

What would you choose for your “last meal?”

Oh man. That’s tough.

My mom makes this killer quiche. It’s not small or dainty at all. It’s more like a pizza rustica. Spinach, sausage, mozzarella. It’s incredible and could also be used to stop a mugging. I think that, a Pappy van Winkle bourbon, a good Ommegang beer, and macarons or pecan pie. Actually, both. Both of those.

What is your fondest food memory?

When I first got hired here, as is pretty customary, I see a little bit of every department’s responsibilities. I was out on delivery runs with a driver, seeing what the typical day is like, and we got to stop in the 11 Madison Park kitchen. It was unreal. There was prep going on at literally every flat surface available, but the kitchen itself was spotless. A station was stuffing lavender sprigs into chicken. No one was speaking. They were all so intent on what they were doing. It was pretty amazing to get to see that process live.

Three random facts about you:

I’m left handed.

I don’t know how to ride a bicycle.

I’m insanely allergic to silver.

Bonus fact- I have the Heisenberg sketch from Breaking Bad tattooed on me.

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Bryan played with our logo a bit. We are all getting leather jackets with this on the back.

Easter Favorites are 10% OFF!

Easter is April 20 and so it’s time to start planning your holiday meal. Enjoy 10% off our lamb, ham and other Easter selections at dartagnan.com.

For inspiration, check our blog post on Easter appetizers and main dishes (along with sides). Not sure about wine pairing for the feast? We’ve got you covered there as well.

Sale ends Thursday, April 17th at midnight EST.

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Spring Sale!

Though it’s cold, we are determined to welcome spring.  Celebrate the season along with us, and save 15% on a selection of our favorites.

Shop this week and save.

 

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Happy St. Patrick’s Day

Everyone is Irish on St. Patrick’s Day…even the French. We wish you hearty meals and ample drink, and may the luck of the Irish follow you all year.

St Patrick's Day

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.

St. Patrick’s Day SALE

They say everyone is Irish on St. Patrick’s Day… even the French! We’re just happy to eat like the Irish (and maybe quaff a few beers) on this saint’s day.

We’d like you to do the same. This week, enjoy 10% off a selection of beefy, lamby and porky items that will help you to celebrate all things Irish this March 17. Erin go bragh!

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If you are looking for recipes, you can always check our site for inspiration. We like this Irish Stout Lamb Loin with Colcannon for a traditional meal. Of course, there’s always Corned Beef. And then, a meat pie is so satisfying  - this Wagyu Beef  Shepherd’s Pie is especially so.

If a hand pie is what you crave, try these Dingle Pies from The Country Cooking of Ireland by Colman Andrews. They are a savory, rustic staple at Ireland’s oldest festival, Puck Fair.

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