Chef Anita Lo of Annisa, a long-time friend of D’Artagnan, was featured on Serious Eats explaining her philosophy behind plating pork loin. Yes, it’s our Berkshire pork, but aside from that, we have a lot of respect for Chef Anita and find this a fascinating peek into the mind of a brilliant chef.
We are not going to spoil this by trying to explain it, so just head over to Serious Eats for the full post.
And for more Anita Lo – in action – check our video in which she and Ariane demonstrate how easy it is to sear foie gras.
The latest video in our “Back of the House with Ariane” series takes on the subject of veal. The great Barbara Lynch, a chef and restaurateur based in Boston, makes a traditional Italian dish of osso buco and Ariane takes the French path with paupiettes de veau.
Link over to the recipes for Barbara Lynch’s Spicy Veal Osso Buco with Cumin Strozzapreti and Ariane’s Paupiettes de Veau on our website.
Incidentally, you can purchase veal there as well. And if you are squeamish about eating veal, there’s no need to be. Learn more about how our farmers raise veal here.
The December issue of Saveur magazine has a cover story about our favorite bird: duck. Yes, it mentions us, but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all you could possibly need to know about ducks and geese, along with some fine recipes.
You can read the entire fantastic article on the Saveur site, after which we wager you’ll be inspired to cook some duck for dinner.
It’s really quite easy, as this Saveur video with Ariane proves. Her seared duck magret is a tradition handed down by her father, Chef Andre Daguin, who invented the preparation. Read, watch and then get in the kitchen and make duck!
We love these illustrations Saveur did of our products. This is a really useful breakdown of all the parts of the duck. Everything but the quack.
Ariane appeared on ABC 7 Eyewitness News yesterday to share her tips for making the perfect turkey this Thanksgiving. If you missed it, you can watch the video and get Ariane’s recipes here. For more turkey recipes, go to our website.
Ariane preps for the cameras.
Ariane brought three different types of turkeys — wild, heritage and organic — to the studio. Each offers something different for your Thanksgiving feast. Learn more about our birds here.
Michelle Charlesworth asks Ariane about the different turkeys available at dartagnan.com.
With a whole Thanksgiving meal (and wine!) set up in the studio, no one went hungry.
Ariane force feeds the team. L-R Amy Freeze, Ariane, Michelle Charlesworth, Alisha from D’Artagnan and Phil Lipof.
Happy 1oth Anniversary, ‘wichcraft! Check out this video series to learn about their carefully-sourced ingredients. We’re proud to supply them with our heritage breed bacon, which they put to good use in many delicious sandwiches. In this short video, watch for Tom Colicchio and for Ariane’s bacon socks! And learn how we raise pigs to make the best bacon around.
Mmmm. Might be time for a BLT.
In the latest episode of Back of the House, Ariane & Chef Amanda Freitag are laughing it up in The Brooklyn Kitchen while they prepare two of their favorite recipes for Berkshire pork.
Berkshire pork is known for its juicy, flavorful meat which is heavily marbled. Sometimes known as kurobuta, (which is Japanese for “black pork”) Berkshire is highly sought-after by chefs and home gourmands alike for its sweet, nutty flavor and fork-tender texture.
We source our Berkshire pork from a cooperative in Missouri, at the foot of the Ozark Mountains. About a dozen family farmers raise Berkshire and cross breeds (referred to as simply “heritage”) on pasture, with access to individual houses, water and supplemental grain feed. Families of pigs are left together, to forage and frolic outdoors in pasture. The cooperative is strict about banning the use of antibiotics and hormones on each farm, and about limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm. They are paid a premium for their humanely-raised pork, making the small farm a profitable business, and proving that there might be a future in the old breeds after all.
In this video, Ariane is preparing a flavorful Stuffed Berkshire Pork Loin with Prunes and Porcini, while Amanda is making one of her fantastic go-to pork recipes, Pork Chops with Crisp Ventrèche and White Bean Ragu. Bon appétit!
Black… truffle… butter. The words alone have the power to induce salivation. And while black truffle butter is a year-round kitchen staple, it’s versatility is especially appreciated during the holidays. From passed hors d’oeuvres to plated appetizers and all the way through the main event – truffle butter plays an essential role in our Thanksgiving feast. In this holiday video, Ariane demonstrates how to slide disks of the earthy, creamy concoction under the skin of a turkey before roasting for an out-of-this-world delicious bird.
It’s Day 4 of our Turkey Day guide! And the home-stretch of Turkey Roasting 101. S0 – the bird is now perfectly roasted and ready to come out of the oven. You have already cleared a safe place for it, with surfaces protected if necessary from the intense heat of the roasting pan. Your cutting board with juice trough, sheet pan or warmed platter are situated close by………. uh… now what?!
Turkey Roasting Basics, Part 4
Give the Bird a Breather… Finally, it is time for a good rest. Unfortunately, that rest is for the bird, not for you. After the turkey is through cooking, remove it from the oven, and transfer it to the waiting board, pan or warmed platter. Then place it in a warm place (out of the way of any drafts) to allow it to ‘rest’ with the dressing still inside. Do not just place it on a flat cutting board. If that is Read more
Welcome to Day 3 of our Thanksgiving Survival Guide! By now, you’ve learned some turkey roasting basics, so you chose a technique to initially protect the turkey from the dry heat; it is in the oven roasting beautifully, and you are basting away diligently – this is great! Now comes the second step towards a moist, juicy bird – don’t overcook it!
Turkey Roasting Basics, Part 3
First, use each basting as an opportunity to keep an eye on the browning. If the skin becomes too brown – too soon before the bird has cooked through, you can prevent over browning or burning, simply by shielding the skin. You do this with a piece of aluminum foil, shiny side up, that you crease from side-to-side across the center to form a tent shape. Place this tent very loosely over the top of the turkey. Be sure to leave at least 2 to 3 inches open between the bottom of the foil and the top of the roasting pan, to avoid trapping moisture or steam under the tent (remember, dry heat). If at this point the bird is already as brown as you would like, use the foil shield through the remainder of the cooking, and continue to baste as usual.
Otherwise, take the foil off at the beginning of the last hour of your cooking range to allow the bird to continue browning and the skin to ‘crisp’ again. If after that, the skin has browned to your liking, and the bird has still not finished cooking; just put a tent back over the turkey and leave it until the bird does finish cooking. In either case, it is very important to continue basting as usual.
Are we there yet?
Even when equipped with a guideline and good intuitive timing, a quick read or instant read meat thermometer is an indispensable little tool for determining when your bird has finished roasting. These are not the same meat thermometers that protrude out of the breast throughout roasting. Quick read thermometers have a slender sensor that you push into the meat to take the temperature
In the first installment of our Thanksgiving Survival Guide, we told you why turkeys should have fat added to the mix during roasting and gave specific oven temperatures for best results. For Day 2, we’re taking these lessons one step further, to ensure crispy skin and moist meat, with buttering, cloaking and barding.
Turkey Roasting Basics, Part 2
Here are three more ways to protect a turkey from the dry, oven heat, which will send you well on your way to roasting the perfect holiday bird.
Buttering beneath the skin is the second technique, and this one actually helps the bird to self-baste. This treatment is a particularly delicious choice for our free-range organic turkeys. For birds up to 16 pounds start with a well-chilled 1- pound roll of our black truffle butter, you may want two rolls if your bird is any bigger. Slice each roll evenly creating approximately 1/4-inch thick discs. Use your fingers to slip between the skin and meat at the neck opening, gently working up to using your entire hand to ease your way carefully along the breast and leg meat, taking care not to puncture the skin. Then place these black truffle butter discs in an even layer over the entire surface created between the skin and the bird; pat the skin back into place, and season generously with a Read more