Brunch, a brilliant combination of breakfast and lunch, is often the most anticipated meal of the week. This best-of-both-worlds feast is perfect for those lazy weekend days when sleeping in is a must. Brunch is usually served between 10 a.m. and 2 p.m., and in terms of food, anything goes. While we like a leisurely lunch at a restaurant, there is something about making your own brunch at home, and maybe in pajamas. If you are of the same mind, here are six of our favorite recipes for a satisfying brunch at home.
1. Rich and creamy shirred eggs with bacon and chives are not only delicious but ridiculously easy to prepare. Perfect for brunch!
Stewing is a versatile and economical method of one-pot cooking which creates delicious, stick-to-your-ribs dishes of tender meat and rich sauce. Similar to braising, a stew often consists of meats and vegetables slow-cooked in flavorful liquid over a low flame. The perfect antidote to winter’s chill, stew is deeply comforting and easy to make at home.
Just for fun, here are some terms the French use – both for food and for love. Each term of endearment can be cooed in a receptive ear, or ordered at a restaurant.
Wishing you a sweet – and savory – Valentine’s Day!
With 15% off all the cuts fit to braise right now, let’s look at some classic recipes for braising, shall we?
1. Rabbit. This Irish recipe by the inimitable Colman Andrews has hard cider in the braising liquid. Which is also really nice for drinking while your rabbit simmers.
With the winter chill there’s only one thing to do: get in the kitchen and braise! Now is the time for comfort foods like slow-cooked short ribs that fall of the bone. Simmering foreshanks of wild boar. Succulent osso buco … you get the idea.
Now through February 24 save 15% off all the cuts we like to braise, and few other items that might help in your braising efforts. Like bacon. A true braise begins with rendering some bacon fat into a pan – but you knew that. Because you’ve got to brown the meat in something, and it might as well be bacon fat.
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.
For many of us the New Year offers a reset, a return to basics. At D’Artagnan that means duck. Thirty years ago Ariane began the company with duck products, and while she quickly expanded our offerings, duck is where it all started. So in the first weeks of our 30th year, we celebrate the simple pleasures of duck with 15% off at dartagnan.com.
Enjoy duck breast, duck legs (raw and confit), whole duck, duck fat and our signature prepared duck products. So go ahead, cook some duck! It’s easy to do at home, as our video with Sara Moulton proves.
Cozy winter routines – like braising and slow roasting – go hand-in-hand with our flash sale today. Save up to 40% off select items now. There’s something for everyone, from wild boar and pasture-raised beef stripsteak to our 3-ounce tub of truffle butter. Save big and get a case of six to stash in the freezer. You’ll be glad you did. Truffle butter popcorn, anyone?
This limited-time offer is valid Monday 1/12/15 from 9:00 am to 9:00 pm EST. Offer may not be combined with any other offer or membership discount and is not valid on pending or prior purchases. Offer applies to product purchase only, before shipping and handling; standard shipping charges will be applied. Valid on select products, while supplies last.
This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.
2lbs Yukon Gold potatoes, peeled and cut into large chunks
8-12 tablespoons Black Truffle Butter, more as needed
4 cloves Garlic Confit
Coarse salt & freshly ground black pepper, to taste
Fresh Black Truffle, for shaving (optional)
1. Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.
2. Drain potatoes in a colander and shake well to remove excess water.
3. Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.
If you like potatoes with duck fat, you’ll love these. Gorgeous roasted vegetable “fries” get extra flavor and color from a swath of luscious duck fat right before baking. Delicious as a side dish or chilly day snack.
Assorted root veggies, such as parsnips, turnips, carrots, and beets; scrubbed, peeled and cut into ¼ inch sticks
Duck fat, softened
Finely chopped parsley (optional)
1. Preheat oven to 400 degrees F.
2. In a large bowl, toss veggie sticks with a few generous drizzles of with a drizzle of duck fat. Make sure each stick is evenly shiny with fat. Season with salt.
3. Spread evenly, in a single layer, on a rimmed baking sheet. Bake until golden brown and cooked through, flipping halfway through baking time. Fries should take about 15-25 minutes.
4. Remove from oven, taste for seasoning and season with salt if needed. Sprinkle with parsley (if using), and serve immediately.