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Posts tagged ‘d’artagnan’

Flash Sale: 12 Hours Only!

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This limited-time offer is valid Tuesday 8/19/14 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. SHOP NOW!

Bacon & Cheese Pull-Apart Bread

Great for brunch, this golden bread is packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer. Adapted from a sweet bread recipe by legendary baker, Flo Braker, this bread is sure to be a crowd-pleaser. Serve warm with unsalted butter for an extra decadent treat.

Recipe_Bacon_PullApart_Bread_HomeMedium

Ingredients

2 cups bread flour
1 cup all-purpose flour
1 cup warm water
2¼ teaspoon active dry yeast
3 tablespoon sugar
¾ teaspoon salt
2 tablespoons unsalted butter, softened

for the dough

For the Filling

6 slices hickory smoked bacon, cooked and diced
3 cloves garlic, minced
¾ cup finely chopped soft herbs, such as flat leaf parsley, tarragon, chives, dill, and thyme
½ cup shredded cheddar cheese
½ cup grated parmesan cheese
4 tablespoons unsalted butter, melted
Coarse salt
Freshly ground black pepper

for the topping

Preparation

In the bowl of a stand mixer fitted with the paddle attachment, combine water, sugar and yeast. Allow to sit for 1 minute. Add salt and softened butter. Add 2 cups of flour and mix on medium speed until combined and a shaggy dough is formed.

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Switch to the dough hook, and with the mixer on low speed, the rest of the flour a few tablespoons at a time until the dough is formed.

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Knead until the dough pulls away from the sides of the bowl and becomes springy and pliable, about 8 minutes.

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Turn the dough out onto a lightly floured surface and form into a round ball. Transfer to a lightly greased bowl and cover with a clean tea towel. Allow to rise into warm location until doubled in size, about 90 minutes.

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Punch down the dough and turn out onto a lightly floured work surface. Allow to rest for a few minutes before rolling out into a 12 inch x 20 inch rectangle.

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Brush the dough with 2 tablespoons of the melted butter, then season with salt and black pepper. Sprinkle the diced bacon and parmesan cheese.

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Then add garlic, herbs and cheddar cheese evenly over the dough.

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Cut the dough into 6 equally sized strips.  A pizza wheel works well for this. Using a large offset spatula to lift the dough, stack the strips on top of each other.

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Cut the stacked dough width wise into 6 rectangles. A large chef’s knife works well. Stack the squares on top of each other, cut side up in a lightly greased 9 x 5 inch loaf pan. Once filled, drizzle the remaining butter over the top.

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Cover the loaf with a clean tea towel and allow to rise for about 45 more minutes.

Bake in a 350 degree F preheated oven for 35 – 40 minutes, or until the dough is golden brown on top and the center of the loaf registers 190 degrees F on an instant read thermometer. Remove from the oven and allow to cool for 30 minutes before serving.

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Sandwich Savoir-Faire

August is National Sandwich Month!

We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé. 

Sandwich Quote

We have already laid out a little history and a plan for sandwich domination here.

You may want to just feast your eyes on a few of our favorite sandwich ideas…like this peppery saucisson sec tartine with refreshing slices of cucumber.

Recipe_Saucisson_Tartine_HomeMedium

This simple chicken salad sandwich, made with smoked chicken breast and chorizo, was a smash hit at an office tasting.

Chicken Chorizo Sandwich

And though we advocate the cold sandwich as a summer meal, it’s hard to resist the lure of this pulled duck sandwich.

Recipe_BBQ_Pulled_Duck_HomeMedium

Or the lobster roll with bacon, which is undoubtedly the perfect summer sandwich.

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A spicy pressed chorizo sandwich with cheese and red peppers satisfies the heat seekers.

Chorizo Sandwich 2

Our smoked duck breast works well in a banh mi sandwich, that perfect melding of French and Vietnamese cuisines.

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However you enjoy sandwiches this month, reflect on how this simple and portable meal has infinite varieties, from haute to humble.

 

“America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard

 

 

Summer Freezer Sale: Save 25%

Use this rare opportunity to save 25% off customer favorites including organic chicken, Wagyu beef, Rocky Mountain lamb and more. Those in the know shop early and shop hard, because quantities are limited and the deals are hot!

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We would like to highlight a few products that you might want to try while they are on sale.

A staff favorite, the Berkshire porterhouse pork chops weigh in at a whopping 16 ounces each (on average). Beautiful and juicy, they are pork at its best.

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Our pasture-raised beef brisket is ready for the smoker or a braise in the oven. Whatever method you choose, this hardworking chunk of flavorful beef will serve you well at dinners and outdoor parties.

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Guinea hen legs? Absolutely! Not eating guinea hen? You’re missing out on some dark, flavorful  meat.  They can be grilled or battered and fried like chicken legs.

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Our annual August Freezer Sale ends Sunday, August 17th, 2014 and quantities are limited so get shopping!

 

Duckspotting @ Felix Restaurant, 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!

Cote de Boeuf Pierre Landet Painted Hills

Where: Felix Restaurant

What: Chef Piere Landet’s Côte de Bœuf

How: Felix Restaurant is at 340 West Broadway, NY, NY 10013  |  for reservations, call (212) 431-0021

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com

Go Wild for Wagyu with 25% OFF!

We’re have a sale on Wagyu beef this week!  For a limited time only, save 25% off our entire selection of Wagyu. Choose from gold-standard cuts like Boneless Strip Steak, buttery Beef Tenderloin or ultra-marbled Striploin. Buying a whole Wagyu Ribeye doesn’t just save you money – roasting on the bone gives you more flavor. And it gives you a lot of meat cred.

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Elevate your burgers with Wagyu Beef Patties. The 80/20 blend makes burgers so juicy, you won’t need condiments. And for something truly luxurious, try our Ultimate Burger Kit.

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Is your mouth-watering? Don’t delay, sale ends Thursday, July 31st at Midnight EST.

Playing Pinball, Three Musketeers Style

Meet the latest addition to our collection of all things Three Musketeers. This beauty now lives in the lobby of our office. And when it’s switched on, you can play for free! No centimes necessary!

Crop Machine

That is a circa 1964 Rally Three Musketeers pinball machine. Pinball, or un flipper, was once all the rage in the cafés of France. The sad truth is that the age of pinball is coming to an end, according to this article.

Rally was a French company that manufactured interesting pinball machines in the 1960s. They made history in 1966 with the first digital scoring pinball machine. This one, their interpretation of the Three Musketeers, involved three voluptuous babes with swords.

Pinball Machine 3 Pics

Better than XBox!

It’s all in English, because in hipster 1960s France, that was the language of cool, of rock n’ roll caché. Here are some close-up details of the playfield with its garish colors, medieval lettering and even Cardinal Richelieu.

Pinball Details

But the instructions are in French. Here are the cards with rules and prices – and not to worry, we’ve never wagered yet! Click on the photo to enlarge.

Pinball Details Instructions

For more about Rally’s pinball machines, check out the Paris Pinball Museum, where we found this ad for our pinball machine. Très cool….

Pinball Page

 

 

Interview with Ariane in The Village Voice

Ariane talked to Laura Shunk at The Village Voice recently. Here’s the story of the early days at D’Artagnan and the philosophy behind what we do. Get the low-down on organic chicken, heritage-breed pork and the state of  meat in general.

So go ahead, take a peek inside Ariane’s head in this interview.

Village Voice Screen Shot

 

Sweet Bacon! Ideas for Eating Candied Bacon

Candied Bacon Banner with Caption

It’s a simple enough idea. Take something good (Berkshire pork bacon) and make it even better (add sugar and spice). If you can resist gobbling it up right out of the oven, you’ll have a smoky, sweet treat to play with.

Here is what you will need:

Candied bacon ingredients CAPT

Coat your bacon in the sugar and spice mixture, lay the strips on the rack and bake in the oven at 350 degrees until the bacon becomes golden and crispy. Now it’s candy.

Let it cool and then try adding it to things. For instance…candy breakfast.

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Try to stop eating these. We dare you.  This completely addictive snack will vanish at your next party. So make a big batch.

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And if there is room for dessert, we recommend a candied bacon sundae.

Bacon Sundae 2 CAPT

Anatomy of a bacon sundae

How about you? What do you like to do with candied bacon?

Duckspotting @ MoonShine Supper Club, Millburn, NJ

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!

This is a duck double-header, because we couldn’t choose just one. This duckspotting comes with comments from Chef Anthony Theesfeld.

Duck Wings

Duck Wings a l’Orange from the bar menu at MoonShine Supper Club.

“Is there anything better then sitting at a bar with a beer in hand, watching the game, and eating wings?  Probably not.  Not wanting to go the traditional Buffalo Wing route, and inspired by the fried duck legs, I decided to try fooling around with duck wings.  Cooked the same way as the duck legs, they were awesome as-is directly from the fryer.  Putting a slight classical French twist on them, I tossed them with an orange sauce and immediately had something special. Accompanied with arugula and oranges tossed lightly with duck dressing, a perfect match for a beer and the game.”

Duck And Waffles

Duck and Waffles on the brunch menu at MoonShine Supper Club.

“Everyone has had, or at least heard of, the wonderful soul food dish chicken and waffles.  Inspired by this and wanting to put my own twist on it, I thought, ‘Why not duck?’  Buttermilk dipped, lightly floured, and then deep fried, the duck comes out decadently tender. Served with a buttermilk waffle and a sweet and savory duck gizzard gravy, I can’t think of a better way to spend a brunch.”

Where: MoonShine Supper Club

What: Chef Anthony Theesfeld Duck Wings a l’Orange and Duck and Waffles.

How: MoonShine Supper Club is at 55 Main Street, Millburn NJ 07041  |  for reservations, call (973) 218-6042

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com