With Memorial Day kicking off the start of grill season, it’s time to start thinking about the meat you choose … because quality matters. Everything we do at D’Artagnan is based on the idea that when you raise animals well – responsibly, with room to roam, natural feed, and no antibiotics or hormones – you get tastier meat in the end.
Here are the top 5 reasons you can count on D’Artagnan for your grilling needs this season.
1. Marbling: ultra-marbled, succulent meats give you great results every time. They are less likely to dry out, which give you more wiggle room with cooking time. This is a boon for the host with perpetually late friends, or even the grilling novice. With better meat, you get better results.
Look at the marbling on these Berkshire pork chops.
Saveur, one of our favorite food magazines, has an entire French issue out now. Plan your trip to France, or simply armchair travel … either way, there are recipes to try!
The issue has many articles and recipes that we love. Check out the profile of the revolutionary Chef Michel Bras, written by Chef Wylie Dufresne, to find out how much this quiet bespectacled chef has contributed to the culinary world.
Chef Michel Bras talking with Jean-Georges Vongerichten. Together they cooked a course for our 25th anniversary progressive dinner. Photo Michael Harlan Turkell
Mise en place (pronounced meez ahn plas) is a French cooking term that literally translates to “put in place.” Often referred to as simply “meez” by the pros.
Mise en place allows you to cook in the most efficient way, without having to stop. All necessary ingredients are chopped and ready to go, spices are measured, oil is portioned, tools are at hand.
Ready to cook!
We love cooking food, eating food, talking about food and watching movies about food. We’re slightly obsessed with food … in a healthy way. Maybe you can relate.
At the office, we got to talking about food films that we love. The list got long- there are so many great films with food at the center of the plot.
This is the list of 14 highly-recommended movies for our fellow food lovers, in no particular order. Which of these movies have you seen? And which are missing from our list?
If you decide to make it a movie night, we suggest a big bowl of our duck fat and truffle butter popcorn – it’s a staff favorite and makes every movie tastier. And if you get hungry watching these trailers, head over to our website for recipes and inspiration.
1. Big Night (1996)
A fantastic film starring Stanley Tucci and Tony Shalhoub, with appearances by a young Marc Anthony, Allison Janney, Isabella Rossellini, Ian Holm, Liev Schreiber … but the point is the food. Two Italian brothers struggle with their restaurant, one committed to the business and the other to the art of authentic gastronomy. The kitchen scenes are memorable, the passion for food inspiring.
What is shakshuka anyway? And why is everyone talking about it? It is just eggs poached in tomato sauce, versions of which can be found in cultures around the world: North Africa, Italy, Israel, Turkey, and Mexico – and they’re all delicious!
Discover for yourself why this poached egg dish is the current darling of the food world with our shakshuka recipe. Though traditional recipes do not include sausage, we had to add some meat. It’s what we do. Our andouille sausage adds richness and spice, but you could swap in lamb merguez for a more North African flavor. Cook the sausages first, and drain off any excess fat.
This hearty dish is great for breakfast, lunch, or dinner; serve it family-style, or individually in 6” skillets, if you’ve got them. And if you want to do brunch Middle Eastern style, serve hummus and/or baba ganoush on the side. A shepherd’s salad with feta cheese, olives and pickled turnips, and a dollop of labneh (thick yogurt) make great accompaniments. And of course, you should have freshly warmed – not toasted – pita bread, kept soft enough to scoop up all the tomato sauce and dips.
Click for the full recipe. And if you make shakshuka, please share photos with us. We love to see what’s cooking! Tag @dartagnanfoods on Facebook, Twitter or Instagram.
There’s an old saying – when you want something done, ask a busy mother.
Ariane Daguin founded D’Artagnan in 1985, and treated it like her own child. Along the way, she became a mother. Her daughter Alix grew up at D’Artagnan – offering extra hands in the office and at our events; learning, playing, staying up too late, and eating a lot of good food. Their mother-daughter relationship is part of D’Artagnan history.
D’Artagnan is often called a woman-owned company, but it’s also a mother-owned company.
While building her business, Ariane nurtured her staff, her chef friends, and a whole community of food lovers – along with her daughter. Somehow, she managed to do it all. Because that’s what mothers do.
Today we thank and honor all mothers for working hard, with love in their hearts. For holding our hands and encouraging us. For always being there. We are inspired by each of you.
Happy Mother’s Day!
Ariane and Alix in the early days of D’Artagnan
We don’t know why this food holiday is on May 7th, but any day that celebrates roasting a leg of lamb is a good one.
To us, bone-in leg of lamb is proof that meat really does taste best when roasted on the bone. It’s a classic preparation, and easy to do.
Just rub with fresh rosemary and garlic for savory and herbaceous flavor. Pop the leg of lamb in the oven and baste a few times. You’ll end up with a gorgeous roast that will draw “oohs” and “aahs.”
But the real pleasure comes when you eat it. Mild and meltingly tender, each mouthful of lamb is a flavor revelation.
Try our recipe for Herb Roasted Leg of Lamb with Port Wine Truffle Sauce, pictured below, for a special occasion dinner.
Tip: Don’t put cold lamb from the refrigerator directly into the oven. Remove the lamb from the refrigerator and leave at room temperature about 30 minutes before prepping.
About Our Lamb
D’Artagnan grass-fed lamb is raised humanely using traditional methods in the range lands of Australia. In keeping with our principles, lamb is free from antibiotics and hormones. The stress-free environment produces tender and mild meat, proving that the best practices can be tasted on the plate. Learn about lamb by reading our article.
Fun Lamb Fact: Americans eat less than one pound of lamb per person annually. Compare that to annual consumption of lamb in Australia and New Zealand: 26 and 25 pound per person, respectively.
The Pink Lady® Food Photographer of the Year for 2016 has been announced. There were 7,000 images from around the world competing for top honors. It must be hungry work judging all those photos!
This is the first place winner – an action photo of a baker in a flour explosion.
Do you love food – and photos of it? Have a look at the finalists. It’s not all food porn; there are markets, agriculture, animals, people eating, wine photos and more. Here are a few that we liked.
This pic from the Food Sn-apping category – any food photo, taken anytime on a mobile device – was highly commended by the judges. A table full of poultry and meats? Could be our office. Also, extra points for all the barding (wrapping lean meat with bacon) depicted.
First place in the Food for the Family category went to this photo from Croatia. We would like to be invited to this picnic. Look at the basket, real glasses and red wine, plus a sumptuous spread of meats, fruit, sandwiches … and is that a pomegranate? Nicely done.
This Peruvian photo got high commendations in Food Adventures category. Lovely lady butchers at work, breaking down primal cuts at the market – we like it!
Highly commended among Food in the Field photos, this mushroom pic is simply stunning in its level of detail. Elegance, mystery and beauty – that’s the world of fungi.
Check out this photo by Jasper Callis in the Young (11-14) category. This young man snapped this brace of pheasants at a hunt in the UK, a scene we appreciate because we offer Scottish game birds just like these during the season.
There is also a Food in Film category, so have a look at the finalists – you may find your next Netflix choice there.
If you take photos of your culinary adventures with D’Artagnan products, be sure to share with us! Tag @dartagnanfoods on Facebook, Twitter or Instagram so we can see your food photos and applaud your efforts.
Are you doing brunch for Mother’s Day? Mix up a Mimosa, Bloody Mary, or maybe pop the cork on a bottle of bubbly… this brunch is about to get interesting.
If you are cooking at home for the mom in your life (or moms – hey, multi-generational brunch sounds great!), try one of our exclusive recipes. Developed and tested by our expert staff, these recipes include the sweet and the savory, so there’s something for every taste. You could call it the recipe for a memorable Mother’s Day brunch.
1. Dutch Baby Pancake with Candied Bacon
The Dutch baby is having a moment right now. Part pancake, part custard, part soufflé, and totally delicious, the Dutch baby is simple and fun to make. Which is why it’s the perfect choice for Mother’s Day brunch. Our recipe has candied bacon, because, well … we love bacon. This bacon-rich Dutch baby is what brunch dreams are made of. Best part? It’s ridiculously easy to make and comes together quickly. Mom will be impressed. Read more