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Posts tagged ‘truffle butter’

Roasting for the Holidays

What are you roasting for Christmas this year?

It seems fitting that a holiday gathering should center on a piece of roasted meat. Thanksgiving has the turkey, but at Christmas there’s room for more culinary expression.

While technically not a roast, something we always recommend for a big party is the cassoulet. An iconic French dish of beans and cured meats, the cassoulet has come into its own the past few years. Lots of restaurants are serving it, in all kinds of variations. Our recipe kit is the classic version from Southwest France, as you would expect. This one-dish meal serves up to 12 people, making it ideal for a holiday meal.

This is the natural "crust" that is formed on a cassoulet. No crumbs required.

This is the natural “crust” that is formed on a cassoulet. No crumbs required.

The Christmas goose. Without Dickens, would we all yearn for a roasted goose on the table? When you want to invoke tradition, and do it with flare, this is the bird for you. With dark meat and incomparable flavor, a goose is ideal for a smaller crowd – say 5 to 7 people.

Roasted Goose

Roasted Goose, a la Dickens

Another well-established European tradition is the capon. Bigger than a chicken, with more robust flavor, plus a lot more breast meat, the capon is a crowd-pleaser.

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A juicy capon for Christmas.

Many families roast a turkey at Christmas, and it’s a solid choice, because it feeds many and is a little more mainstream than a goose or capon. We like ours with black truffle butter under the skin, just to keep things interesting.

D'Artagnan Food products

Black truffle butter serves to flavor and baste the turkey.

For those with a taste for red meat, there’s always Wagyu beef. This 3- or 4-rib roast is the last word in luxurious dining. There’s not much to do when it comes to roasting this epic piece of beef – just be sure not to overcook it. You want to err on the side of rare to maintain the exquisite texture and flavor.

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The Wagyu beef standing rib roast in all its glory.

No, we did not forget the holiday ham. Ours is made with heritage-breed pork and is smoked over real applewood. All you need to do it glaze it and pop it in the oven for a superb meal of impressive proportions.

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Our heritage ham all glazed and ready.

Whatever you decide to place at the center of your holiday feast, you’d better order fast for delivery before Christmas! Monday, Dec. 22 is the last chance!

Favorite Side Dishes for Thanksgiving

This week we are offering 15% off holiday essentials – we think of them as the “little helpers” to ease you through this year’s holiday meal and make it extra-special. Things like black truffle butter, duck fat, demi-glace and bacon. Imported French chestnuts and porcini powder bring earthy flavor and umami to recipes like classic stuffing. Speaking of which, maybe your stuffing needs a little foie gras this year. These cubes of flash-frozen foie gras are quite handy at the holidays.

For further inspiration, here are a few of our favorite things to make for the Thanksgiving meal. Just click on the photo for the recipe.

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Recipe_Game_Sausage_stuffed_Mushrooms_CAPT

D'Artagnan Food products

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Save 15% Off Holiday Helpers!

While the holiday bird may take center table (ours truly are stars!), the supporting cast of savory side dishes is just as important. We’re offering some of our favorite ingredients for those dishes at 15% off this week.

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Add flavor and texture to your basic stuffing with our mushrooms or chestnuts. And don’t make a holiday feast without black truffle butter – whether under the turkey skin or in mashed potatoes, it lends a rich, earthy flavor that is completely unique.

Enrich your gravy with our duck and veal demi-glace for silky body and great depth of flavor. Green beans are a holiday standard but have you tried them sautéed in duck fat? Sublime.

Take the stress out of Thanksgiving with 15% off these holiday helpers  – but only until Sunday, November 16th at midnight EST.

And if you haven’t pre-ordered your bird, there’s still time. Click through to peruse your options – we’ve got heritage breed, organic or wild turkeys. And for those who plan a small holiday gathering, we offer bone-in turkey breast and free-range capon.

 

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.

Spread the Love! Our Truffle Butter & Iman

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Photo: March 2014 Elle Decor, by Nina Westervelt

We already knew the Barefoot Contessa Ina Garten uses our white truffle butter in her tagliaterre recipe and recommends it on TV and in her books. Thank you, Ina!

But we were surprised to learn that supermodel Iman loves it too! It is listed in the March issue of Elle Decor as one of the 12 things she cannot live without. We’re thrilled to be on her list – and we hope you add white truffle butter to your must-have items.

As a way to spread the love, we are giving away a case of white truffle butter on our Facebook page. So head over there and “like” our page to enter.

What would you do with a case of six 3 ounce tubs of white truffle butter? We have a few ideas here.

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It’s Time for a Giveaway!

We’re giving away a GRANDE CHARCUTERIE GIFT BASKET on our Facebook page. It’s the perfect way to celebrate the holidays (a little gift for yourself, maybe?).

With a value of $99.99 and 8 of our signature pieces of charcuterie packed inside, this is a savory gift basket anyone would enjoy.

Head on over and enter for your chance to win. Get social and share the giveaway to increase your chances. Bonne chance!

Must be at least 18 years old to enter. Valid only in the United States. Giveaway ends Dec. 18, 2013.

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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Recipe: Black Truffle Butter Gougeres

Classic gougeres are already a cocktail hour favorite, but add our Black Truffle Butter, and they become completely irresistible.  These delectable little puffs pair equally well with champagne or cocktails, making them perfect for aperitif.  We won’t tell how easy they are to make!

Black Truffle Butter Gougeres

Ingredients
1 cup milk
1 cup water
7 tablespoons D’Artagnan Black Truffle Butter
3/4 teaspoon coarse salt
1 1/2 cups all-purpose flour, plus 1 tablespoon
1/4 teaspoon D’Artagnan Black Truffle Oil
4 large eggs
1 3/4 cups Gruyère cheese, finely grated
Freshly-ground black pepper, to taste

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Preparation
1. Preheat oven to 350 degrees F. Line baking sheets with silpat mats or parchment paper; set aside.

2. In a medium pot over medium-high heat, add milk, water, truffle butter and salt. Bring to a boil. Add flour, all at once. Cook, stirring constantly with a wooden spoon, until dough comes together and creates a film on bottom and sides of the pot, 5 to 10 minutes.

3. Remove from heat. Transfer to the bowl of a stand mixer with the paddle attachment, allow to cool slightly, about 5 minutes.

4. Add eggs, one at a time, mixing after each addition. Add truffle oil. Finished dough should form peaks that droop over and be smooth and glossy.

5. Drop 1 tablespoon sized balls of dough onto the prepared baking sheets. (1 tbs. sized cookie scoop works well for this, or a spoon + wet fingers. Dough may also be piped with a pastry bag.) Top each gougere with a large pinch of gruyere. Season the gougeres with pepper.

6. Transfer to preheated oven and bake until puffed and golden brown, rotating pan once mid-baking, about 30 minutes. Serve warm or at room temperature.

Featured Recipe: Truffled Hasselback Potatoes with Ham Crisps

Here’s an easy recipe for those chilly nights when cravings run carb heavy. While tasty on their own, Swedish-style Hasselback potatoes are equally delicious alongside roasted meats, such as rack of lamb, venison medallions or beef tenderloin.

Of course our version is slathered in black truffle butter before baking, which lends a subtle earthiness and keeps the interior moist. We crowned each potato with a ham crisp which gives a nice, salty crunch when crumbled over the top.

Truffled Hasselback Potatoes with Ham Crisps

serves 4

Olive oil, as needed

4 russet potatoes, scrubbed clean

Salt & pepper, to taste

4 cloves garlic, sliced paper thin

6 tablespoons D’Artagnan Black Truffle Butter, softened

4 fresh thyme sprigs, leaves chopped

4 slices D’Artagnan Jambon de Bayonne

1. Preheat oven to 425 degrees F. Lightly oil a baking dish that’s large enough to hold all 4 potatoes without crowding.

2. Cut the potatoes: Using chopsticks or 2 forks as a knife guide, make several thin slices width-wise without cutting all the way through each potato. Set potatoes in baking dish. Season with salt and pepper.

3. Evenly distribute garlic slices and about half of the thyme in between slices of potatoes. Slather each potato with 1 tablespoon softened truffle butter, stuffing a bit in between some of the slices.

4. Bake the potatoes, uncovered, for 45 minutes to 1 hour, basting with the pan-drippings every so often. Until crisp on the outside yet tender on the inside. If the potatoes look like they’re starting to get too crisped, put a sheet of foil over them in the last 15 minutes of cooking.

5. While the potatoes are baking, make the ham crisps. Heat a medium skillet over medium high heat. Add a little olive oil. Gently lay each slice of jambon in the pan, without touching. Cook until crispy and browned, turning once. Set aside on paper towel.

6. Once baked, carefully remove each potato from the pan using a flat-bottomed spatula or tongs. Garnish with ham crisps and the rest of the chopped thyme. Once plated, top each potato with the remaining truffle butter.

D’Artagnan Thanksgiving Survival Guide: Day 14

Here is an easy, straightforward method good for oven roasting a perfect capon for the holidays, or anytime you want to serve this fabulous bird. The method works for birds whether or not stuffed with dressing. Truss the capon first, as it will make turning the bird easier and help prevent the skin from tearing at the joints in the process. It is also a good method for roasting other large chickens.

The Holiday Capon Part 2

 

Two Stage Roasting

Roasting begins on the lower middle oven rack in a preheated 450°F oven, then 30 minutes into the roasting the heat is reduced to 350°F for the remainder of the cooking time. This jump-starts the browning process and sears the meat, sealing in precious juices. As mentioned, you turn the bird a few times in the process, and baste every 10 or 15 minutes. Rub the capon with our pure, renderedduck fat, lightly softened before gently ‘massaging’ it into the skin. Season the capon with a good salt and freshly ground pepper before putting it in the oven, and baste with melted duck fat until the bird creates enough of its own pan juices for basting.

If you are using an x-shaped rack, you can start the bird breast down for about 15 minutes. Then turn the bird on one side for 20 minutes, then onto its other side for 20 minutes. After that, turn the bird breast up and finish roasting. You can easily coordinate this with your basting. If you use a flat rack, forget about starting breast down, and instead start roasting on one side, then turn onto the other, giving each side an extra five minutes, and finish roasting breast up.

For a 7- pound capon, this should take about 1-1/2 hours. Use a quick read meat thermometer to test the internal temperature for doneness. Transfer it Read more