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Posts tagged ‘recipes’

Super Bowl Sunday, the Meat of the Matter

For something beyond finger food…that will stick to the ribs and help absorb some of the alcohol on game day, here are our picks.

You can’t go wrong with chili. It’s a one-pot, make-ahead meal that can be ladled out in haste between plays. Melt some cheese on top, serve with corn chips. Or with bacon cornbread. Everyone loves chili. We take ours with buffalo, thank you. 

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For a variation on the theme, this tomatillo and lamb stew is hearty, warming, and a lovely surprise for your Super Bowl guests. You might serve it with tortillas to soak up the luscious juices.

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Tomatillo Lamb Stew

Forget about the Velveeta shortage and try eating real macaroni with real cheese. And real truffles.

Whether you follow directions and make individual ramekins of this decadent mac ‘n’ cheese, or  whip up a huge batch and dole out spoonfuls, this is a dish not easily forgotten. Which is to say that when truffles and cream meet over noodles of any kind, there is true magic.  Get good at making this, because it will be requested again and again.

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Black Truffle Mac ‘n’ Cheese

No sooner do we think of mac-n-cheese than sliders come to mind. Did we promise a foie-gras-free zone? Sorry about that! These buffalo mini burgers with foie gras are too tempting. Not to worry, it’s just our medallion of foie  gras with truffles, which we treat as a spread in this recipe. So easy! The sweet-sour tangy flavor of the onion marmalade balances this burger beautifully.

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Buffalo Burgers with Foie Gras Spread and Sweet Onion Marmalade

Class up the party with a massive Berkshire pork loin, prepared simply: stuffed with garlic and herbs, rolled, tied and then roasted. It’s an easy way to serve up to 10 people and it sure looks impressive.

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Garlic Roasted Pork Loin

And there’s always ribs. Glorious ribs. Smoky, sweet, sticky ribs. Roasted in the oven and slathered with sauce…pork spare ribs or St. Louis style, beef short ribs or even wild boar ribs …  we never saw a rib we didn’t like.  Serve up platters of ribs and make everyone happy this Super Bowl Sunday.

Ribs Recipes

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!

Happy National Pie Day!

January 23rd is the day to curl up with your meaty pie and celebrate this food holiday in carnivore style.

We love a pie filled with meat — from chicken pot pie to steak, ale and kidney pie. Cornish pasties or any hand-held pie rank high on our list. Shepherd’s pie with Wagyu beef is a favorite recipe, too. Lamb tucks nicely into a crust, and so does venison or wild boar. You can say all you like about apple pie, we’ll take a meat pie any day.

Meat Pie mash up

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.

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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.

Saucy Series Part V: Sauce Robert

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 Robert

Sauce Robert is one of the ancient sauces. Mentioned in literature and dating from at least the 15th century, it remained popular right through to the 19th century (although you can still buy bottled Sauce Robert, it is nothing like the original).

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La Varenne

The sauce is used brilliantly in the 17th century by the legendary cook La Varenne in a dish made with pork (you can read more about the history HERE.) This is no surprise since the sweet and sour oniony mustard sauce is a perfect accompaniment to pork.

Although the original was made with the whole loin, I decided that I would use D’Artagnan’s tenderloin for this recipe since I love the texture. Also, D’Artagnan’s Berkshire Pork has such a full flavor, unlike any supermarket tenderloin you are used to. It’s great pork, and the careful way it was raised can be tasted. Since it cooks quickly, a meal fit for a king can be ready in no time. Cooking the onions slowly is the longest step.

sauce robert 3

Pork Tenderloin with Sauce Robert, serves 4

2 pork tenderloins
1 T lard or butter
1 large onion chopped
2 T butter
½ t salt and ½ t pepper*
pinch ground cloves
¾ c verjuice ** + ¼ c white wine vinegar OR ½ c white wine and ½ c white wine vinegar
2 small bunches sage leaves
½ c demi-glace
2 T grainy mustard

1. Heat the butter in a skillet and add the onions and one of the sage bunches. Cook at low heat for about ½ an hour till soft and sweet, stirring regularly.

2. Preheat oven to 425º.

3. Put the lard or butter in the heated pan, salt and pepper the tenderloins, put in the skillet and brown the meat over high heat for a minute or two on each side. Put them in the oven for 10 -15 minutes or until the internal temperature is 145º. Remove from the oven and tent while you finish the sauce.

4. Remove the sage, add the verjuice and vinegar and begin reducing over medium-low heat. Add the demi-glace and stir till you have a thick sauce. Pour any juices from the pan (after removing excess fat) and pour any accumulated juices from the plate into the sauce. Add the salt and pepper and cloves.

5. Taste for seasoning and then add the mustard. Serve with the sliced tenderloin garnished with the rest of the sage.

*originally long peppers and grains of paradise would be used…they are great so use them if you can get them.

** verjuice is vinegar-like but milder and absolutely delicious –– refrigerate after opening

Thanksgivukkah Comes But Once Every 79,000 Years

You’ve surely heard. It’s being touted by the media as a once-in-a-lifetime event. The convergence of the Jewish and Gregorian calendars brings us a hybrid holiday this year: Thanksgivukkah.

Hanukkah falls early this year, with the first night of the Festival of Lights on Wednesday, November 27. And Thanksgiving is later than normal on Thursday, November 28.

So Jewish families will find themselves lighting a menorah after their turkey dinner on the second night of Hanukkah. And that means …

Thanksgivukkah

It might have been called Chanksgiving, but in a frenzy of excitement surrounding this unique holiday, the most common appellation is Thanksgivukkah. Seems it’s the winning hashtag. And once the mayor of Boston said he would proclaim November 28, 2013 “Thanksgivukkah,” the name stuck.

Thanksgivukkah has inspired products like the menurkey, a menorah shaped like a turkey (a nine-year-old kid created it!), t-shirts, cards, and an all-things Thanksgivukkah website. Rabbis have been commenting on it, and Buzzfeed weighed in with a credible mash-up menu for the festival (Manischewitz-brined turkey, anyone?).

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Light your menurkey.

Even satirist Stephen Colbert has commented on the phenomenon with a sketch, and this song parody supplies an anthem for Thanksgivukkah.

We are not falling for the hype…OK, maybe just a little. Come on, it’s not going to happen for another 79,000 or so. Let’s celebrate!

That means food in our book. Our friends at Bon Appetit have been unimpressed with the weird Thanksgivukkah recipes populating the internet, and their post about the worst-ever Thanksgivukkah menu had us chuckling.

So we’re just going to recommend a few of our favorite recipes that are appropriate for the occasion.  You decide how carried away you want to get with it.

First up, cassoulet. Granted, we have a little pork in our recipe (ventrèche is salted pork belly), but this bean and meat stew bears more than a little resemblance to cholent, a slow-cooked bean and meat stew served at countless Sabbath meals over the centuries in Eastern Europe. And with all due respect to kosher laws, the pork really adds something special. Cassoulet would make a perfect centerpiece for a Thanksgivukkah meal.

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Cassoulet serves a crowd.

For a more literal interpretation, try our potato latkes topped with foie gras and apples, which we just posted on the blog here.

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Potato latkes with foie gras

The legs of duck make beautiful confit when slow cooked in their own fat, and when they are shredded…well, we think duck rillettes are one of the most satisfying meat spreads around. Slice a baguette and get a jar of cornichons. Long live the duck fat!

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Duck rillettes

And speaking of confit, garlic can be cooked in duck fat for mellow, tender cloves that are virtually spreadable. We like them in any dish calling for garlic, and love stuffing poultry with the savory tidbits.

Cloves cooked.

Cloves cooked.

Sufganiyot are doughnuts, traditionally eaten because all the oil represents the miracle of the oil that Hanukkah is based upon. We use duck fat in the dough and in the fryer when we make doughnuts. You will agree this is divine once you taste them.  

15 First one out of the pan

Duck fat doughnuts.

Of course, for a smaller gathering on any night of the holiday (Hanukkah lasts eight nights…does that mean Thanksgivukkah does too?) , a de-boned turkey breast that has been slathered with black truffle butter before roasting makes a very satisfying feast.

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Turkey roulade with black truffle butter.

Perhaps our newest product offers the simplest solution. Our Jean Reno Reserve Oil is much like the oil used in the Jewish temple to light the menorah. It is pure and is made using ancient techniques. And you can use it as a finishing oil without much fuss or forceful combining of recipes. It’s a lazy, but elegant solution.

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Celebrate the miracle of the olive oil.

Whatever you eat, however you celebrate it, Thanksgivukkah is the rarest of holidays. Enjoy it!

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.

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.

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