As soon as the temperatures drop we start dreaming of hearty meals. The heartiest of them all is the iconic cassoulet…which is why we are offering 15% off the recipe kit and all the components at dartagnan.com this week (sale ends Friday, 10/10 at midnight EST). Plan a cassoulet party and share the bounty.
Posts tagged ‘d’artagnan’
… National Chili Month, National Apple Month and National Pork Month. Yes, all in October. Who decides these things? Whoever you are, we thank you.
To celebrate, we offer you recipes that involve one or more of these, because we don’t have one for pork and apple chili. But that could be interesting…Happy October!
Anasazi Cowboy Chili with Buffalo & Nopales
Anasazi beans are a cross between kidney and pinto beans. They hold their shape beautifully in this spicy buffalo chili recipe by Steve Sando.
1 pound Anasazi beans
1 1/2 medium white onions, chopped
6 cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
1 pound ground buffalo meat
1 jalapeño chile pepper, finely chopped
2 teaspoons cumin seeds, toasted and ground
1 teaspoon dried Mexican oregano
3/4 teaspoon good-quality chile powder, such as chipotle
1 can (14 1/2 oz) crushed tomatoes
1 cup lager beer
2 tablespoons masa harina (optional)
2 nopales paddles, prepared and cooked
Grated cheddar cheese
Scallions, sliced, white and pale green parts
Fresh cilantro, chopped
1. Soak beans overnight in water at room temperature.
2. After soaking, put the beans in a large pot with their soaking water and enough cold water to cover the beans by 1 inch. Bring to a boil. Add one-third of the onions and half of the chopped garlic. Reduce the heat to low and simmer, partially covered, until the beans are nearly done, about 1 hour. Season with salt.
3. Meanwhile, in a soup pot or Dutch oven over medium-high heat, warm the oil. Add the meat, season with salt, and cook, stirring, until the meat loses all of its pink color and begins to brown. Remove with a slotted spoon and set aside. Pour off most of the fat.
4. Add the remaining onions and garlic and the chile, and sauté until soft, about 10 minutes, scraping up any browned bits clinging to the bottom of the pot. Add the cumin, oregano, chile powder, tomatoes, and beer and return the meat to the pot. Add the beans and their broth. Bring to a boil, reduce the heat to low, cover, and simmer gently until the flavors are blended and the beans are tender, about 30 minutes. Taste and adjust the seasonings, adding salt and pepper and more chile powder if needed.4
5. If you’d like a thicker chili, dissolve the masa harina in 1/2 cup water, stirring well to eliminate lumps. Stir the paste into the chili, add the nopales, adjust the seasonings, and cook for 10 minutes. Ladle the chili into warmed bowls. Pass the sour cream, grated cheese, green onions, and cilantro at the table.
CHEF’S NOTE: Any of the pinto beans will work nicely in this chili, as will Vallarta, yellow Indian woman, or black beans.
Pork Chops with Apples
Lucinda Scala Quinn’s homey pork chops with apples and cider are sure to become a family favorite. The perfect recipe to celebrate the apple harvest!
6 Berkshire Pork Milanese chops
Salt and coarsely-ground black pepper, to taste
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 large white onion, sliced
2-3 apples, cored and sliced (about 3 cups)
1 cup apple cider, white wine, or chicken stock
1. Trim the chops of excess fat and sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay the pork chops in the pan and don’t move for a few minutes. This assures a good golden sear. Turn the chops over and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.
2. Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return the chops to the pan.
3. Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
Potato Latkes with Foie Gras & Apples
There is no reason to wait for Hanukkah to make these golden potato pancakes. After all, it’s National Apple Month. First the pancakes are crisped in duck fat and then crowned with silky foie gras and tart apple.
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
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.
We’re more than just meat … did you know that D’Artagnan is also a purveyor of mushrooms? We follow the seasons around the globe to bring wild mushrooms to our chef clients. The fragrant and delicate truffles and porcinis, morels, chanterelles, mousserons, hedgehogs, matsutakes, chicken of the woods and many more, come by truck and airplane from just about every corner of the globe. Foraged from woods and mountains by experts, then swiftly transported to us, these are the very essence of wild eating. Their seasonal availability, fragile and perishable nature, and their susceptibility to the vagaries of weather make them all the more precious.
We also offer beautiful cultivated and wild mushrooms that work in many recipes, such as the ones below. We hope they will inspire you to cook a meal that includes mushrooms. And should you be inclined to explore, or rather, to forage for more, you will find others on our website.
Creamed Mushrooms on Toast
This simple recipe is rich and comforting. And while we think it’s totally fabulous as-is, when you add a generous knob of black truffle butter and serve it on petit toasts, it becomes luxurious party food.
4 tablespoons butter, plus more for buttering rolls
2 lbs wild & exotic mushrooms, brushed clean, cut into pieces of equal size or left whole if small
6 small French rolls
1 cup heavy cream
Coarse sea salt
Chopped fresh parsley, for garnish (optional)
1. Preheat the broiler.
2. Melt the butter in a large skillet over medium-low heat. Add the mushrooms and cook, stirring frequently, for about 20 minutes, or until they have released their liquor and reabsorbed some of it.
3. Meanwhile, split the French rolls, butter them lightly, and toast them lightly under the broiler. Divide the toasted rolls equally between 6 plates (2 small halves or 1 large half on each plate).
4. Add the cream to the mushrooms, stirring it in well, and continue to cook for another 8 to 10 minutes, or until the sauce thickens. Season to taste with salt, then spoon the mushrooms and sauce over the rolls. Garnish with some chopped parsley, if you like.
Pasta with Foie Gras & Wild Mushrooms
Add a little luxury to weeknight dinner with this simple recipe that uses top-tier ingredients but comes together in minutes. It’s a favorite dish at D’Artagnan, and we’ve served it at many tasting events to great acclaim.
8 ounces foie gras cubes
1 pound Gemelli pasta, or similar
2 Tablespoons black truffle butter
1 container duck and veal demi-glace
2 cups wild mushrooms, chopped
1 Tablespoon porcini powder
Salt & freshly cracked pepper
1. Cook pasta in lightly salted water, to al dente. Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside.
2. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes.
3. Leaving the mushrooms in the pan, add the demi-glace, reserved pasta water and porcini flour, then reduce by a third.
4. Add the cooked pasta to the pan, toss to coat with the liquid, add 2 tablespoons of black truffle butter, allowing it to melt. Now add the sautéed foie gras, and toss it all together gently.
5. Add salt, pepper, and more truffle butter, to taste.
Wild Mushroom Bread Pudding
This versatile, savory bread pudding pairs well with meat or poultry and can be baked in a large dish or individual ramekins.
4 cups fresh brioche cubes (about ½”)
2 lbs assorted wild mushrooms, chopped
2 shallots, finely chopped
3 tablespoons black truffle butter
6 sprigs flat-leaf parsley, finely chopped
10 chives, finely chopped
3 sprigs fresh thyme, leaves only
2 large garlic cloves, finely chopped
1 cup heavy cream
1 cup whole milk
1/2 cup grated hard, aged cheese (such as Parmigiano-Reggiano or Mimolette)
1. Preheat oven to 350 degrees F. Grease a medium sized casserole, about 9×12.
2. Spread brioche cubes in a single layer on a baking sheet. Bake until golden brown, turning once, about 10 minutes. Set aside.
3. In a large skillet over medium heat, melt 1 tablespoon black truffle butter. Add shallots and garlic. Cook, stirring occasionally, until they begin to soften, about 3 minutes. Add mushrooms, season with salt and pepper. Cook, stirring occasionally, until mushroom liquid has evaporated and mushrooms turn golden (about 15 minutes). Stir in thyme, parsley and chives. Cook about 1 minute more, remove from heat.
4. In a large bowl, whisk together cream, milk, eggs, and cheese. Season with salt and pepper. Gently stir in mushroom mixture and bread cubes, turning to coat. Let rest for about 10 minutes, then pour into prepared dish.
5. Bake until slightly firm to the touch, about 30 – 35 minutes. Cool slightly on wire rack, then unmold and serve.
Broiled Wild Mushrooms with Tamari Butter
This simple recipe from Bruce and Eric Bromberg of Blue Ribbon fame, has few ingredients but is packed with umami. It’s a favorite dish at their New York City restaurant, Blue Ribbon Sushi, and once you see how easy and delicious it is from your own kitchen, we have no doubt it will be one your favorites too! And it takes only ten minutes to make.
1 pound wild & exotic mushroom mix, gently cleaned and trimmed if needed
2 tablespoons tamari
2 tablespoons sake
4 tablespoons unsalted butter
1. Preheat the broiler.
2. In a medium bowl, toss together the mushrooms, tamari and sake. Arrange on a rimmed baking sheet and dot with butter. Broil, turning once, until tender and golden, about 5 minutes total.
We are always sad to see summer go, but there is a certain pleasure in the arrival of autumn. It means going back to the kitchen and the comfort food techniques we love: roasting, simmering and braising. It’s time to get cozy and get cooking.
So we’re kicking it off today with 15% off our favorite meats for fall. Stock up and and plan ahead for kitchen victory. Dust off the slow cooker, and bring on the braise.
Shop and save until Sunday 9/28 – the sale ends at midnight EST.
In the history of world cuisine, French chefs have been accused of being many things, but rarely ever “shy.” The French tradition holds dear the notion of not only using every part of an animal, leaving nothing edible to waste, but also of celebrating certain dishes that that often make more squeamish diners fold their napkins away and politely excuse themselves from the table.
There’s foie gras, of course, the production of which is abhorred by many and cherished by many more (us included, obviously). And then we have the ortolan, a small songbird that, due to the traditional preparation — it is gorged on grains, drowned in Armagnac and then roasted, served, and consumed in a single mouthful– has become illegal in France, although many intrepid diners continue to find gastronomic speakeasies that continue to serve it.
But one of our absolute favorite dishes — and kitchen implements — is the much lauded and feared duck press. Considered by many to be the most spectacular entree in classical French cuisine, the duck press is a device and method of preparation that was invented by a man named Machenet in Paris at the dawn of the 19th century, quickly becoming popular among the culinarily elite. The contraption, and its corresponding dish, canard à la rouennaise (or, “duck in blood sauce”) was later adopted by Chef Frèdèric of the restaurant La Tour d’ Argent (or “Silver Tower”), making it his restaurant’s signature dish, which they continue to serve today.
So, what is this infamous dish often labeled as barbaric and macabre? It begins simply, with one of our favorite things in the world: a roasted duck. The whole duck — and this includes all of the internal organs, particularly the heart and lungs of the beast, though the liver is removed and reserved — is seasoned, the skin lightly scored, and then roasted. Some chefs, including Daniel Boulud, opt to marinate the duck for up to two days before roasting quickly over very high heat, until the duck is appropriately rare. The beautifully roasted bird is carried by the chef to the diners’ table, where the rest of the elaborate process continues in full view of the restaurant’s guests. The duck’s magret (breasts) and legs are removed and reserved, and the chef uses poultry shears to cut the remaining carcass in half lengthwise.
Now comes the fun part.
The chef packs the roasted carcass and internal organs into the duck press, a large, squat, menacing piece of kitchen machinery, usually made from a heavy metal such as brass, with a large crank, a wheel, and four legs that are sometimes, in a delightfully morbid fashion, made to look like duck feet. Many people like to compare the object to a medieval torture device, and, if you get a chance to see one, you’d be hard “pressed” do disagree. The increasing pressure of the crank plate compacts the bird until its bones are pulverized, the organs liquified, and the carcass blood juices out of the animal, all of which sluice through a small spout in the duck press and are collected in a pan, then strained through a fine chinois.
The chef then thickens the mixture with the pureed duck liver, adds Cognac and red wine, and reduces it carefully until it achieves a deep burgundy, almost black color. Diners are then treated to thin slices of the duck breast in the exquisite blood sauce, followed by a second course of roasted duck legs and thighs.
Duck presses aren’t easy or inexpensive to come by these days, though our friends Chef David Burke and Chef Daniel Boulud both use them. While pressed duck isn’t nearly as popular as it was in nineteenth-century Paris, the tradition of the duck press — whether or not you consider it macabre or sublime — continues. And for that, we are most certainly thankful.
You lucky duck. No sooner did Charc Week end … and now there’s a special deal on all things duck at dartagnan.com.
Enjoy 20% off duck all week. But do it before Sunday, September 14 at midnight EST.
Our jambon de Bayonne is made right here in the United States, and some would argue that the use of “Bayonne,” as in the AOC, is all kinds of wrong. Ariane was well aware of this when she began making the product in the early days of D’Artagnan. Of course, she could see Bayonne from her office window… Bayonne, NJ, that is. Using the same simple, centuries-old dry-curing technique that made this ham famous in France, our domestic version may break rules, but it satisfies jambon cravings.
Try it wrapped around figs, melon or pear slices. Sandwiched in a baguette with mustard. On a charcuterie board with cheese.
Buy it now and save 15% off at dartagnan.com during our Charc Week celebration – when all charcuterie is 15% off. The sale ends Sept. 7 at midnight EST.