This is the season to season! Enter our Spice Up Your Summer Giveaway for a chance to win 5 types of D’Artagnan meats (value: $300+), PLUS 10 tins of organic spice blends from our friends at Teeny Tiny Spice Company (value: $99.50).
Our prize package includes meats that are great for grilling, and ideal for outdoor dinner parties: 2 racks of lamb, 4 NY strip steaks, 4 Berkshire pork chops, 4 packs of organic chicken thighs, and 4 Pekin duck breasts. Plenty to share!
Because the best meats deserve the best spices, the winner will also receive 10 tins of Teeny Tiny Spice Company’s organic spice blends (pictured below): Shepherd Herb Mix, Harissa, Montréal Seasoning, Ethiopian Berberé, Perfection Spice Rub, Szechuan Spice, Jamaican Jerk, Tandoori Masala, Hot Italian Spice and Vindaloo. It’s like traveling the world in your kitchen.
Thora, the owner of Teeny Tiny Spice Company, offered the pairings below, but there is no reason to limit yourself – all the spice blends are delicious and work with any of our meats.
Cooking with D’Artagnan and Teeny Tiny Spices? Be sure to share your results with us on social media! Tag @dartagnanfoods and @teenytinyspice on Facebook, Twitter or Instagram to show off your culinary creations.
Entries must be received by 11:59 PM EDT, July 31, 2016. One entry per email address. No purchase required. Official rules at dartagnan.com.
In our recipe, these meaty nuts take the place of chickpeas for a richer flavor and creamier texture than traditional hummus. Easy to whip up for a party, a snack, or a summer evening supper when it’s too hot to cook, this chestnut hummus recipe is a keeper.
Imported from France, D’Artagnan chestnuts are fully-cooked, vacuum-sealed and ready-to-eat, which makes them easy to use in recipes.
In Southwest France chestnuts are a favorite ingredient, and have long been used to make cakes and breads. Today many gluten-free bakers are discovering that chestnut pureé and chestnut flour can be used in place of wheat flour.
Chestnut Hummus Recipe
Our hummus recipe pretty much follows the traditional chickpea version, with the exception of the chestnuts. Liberal use of good olive oil gives hummus dimension, while garlic, tahini, lemon juice, and spices provide tangy flavor notes.
- 2 packs of Ready-to-Use Chestnuts
- 3/4 cup tahini paste
- 2 large garlic cloves
- ¾ -1 cup water
- Juice of 1 large lemon
- 1/2 cup Jean Reno Black Fruity Olive Oil, plus some for drizzling
- 1 tsp cumin
- ½ – 1 tsp chile powder, to taste
- ¼ tsp smoked paprika for topping
- ½ tsp sumac plus ¼ tsp for topping
- 1 tsp chopped flat-leaf parsley
- Salt and freshly ground pepper, to taste
- Rinse, dry and then finely chop parsley and set aside.
- Add all remaining ingredients to a food processor or blender. Pureé until smooth. If the hummus is too thick, add more water until desired consistency is reached.
- Place in a shallow bowl. Top with a drizzle of olive oil, sprinkle smoked paprika, sumac and chopped parsley in circular patterns before serving. Serve with crudités, pita bread, tortilla chips, or your favorite hummus accompaniment.
Did you know that chestnuts are packed vitamin C, potassium, copper and magnesium, amino acids, antioxidants, and have high levels of essential fatty acids? More comparable nutritionally to a sweet potato, sweet corn or a plantain than to other nuts and seeds, chestnuts also have folates, like all those leafy greens they keep telling you to eat.
If you make our chestnut hummus recipe, or anything else with D’Artagnan ingredients, be sure to share pictures with us on social media! Tag @dartagnanfoods on Facebook, Instagram or Twitter.
Are you cooking with duck bacon? If not, you are missing out.
The heady smokey flavor of duck bacon pairs well with pasta, especially when dressed with a creamy sauce. Our duck bacon carbonara (recipe below) is rich, indulgent and deeply satisfying – plus it’s done in under 30 minutes. Perfect for a weeknight dinner.
For a variation, try chopped duck bacon with penne, green peas, sautéed shallots and homemade vodka sauce, or simply tossed with halved cherry tomatoes, fresh basil, olive oil and orecchiette for a light, summer supper.
Duck Bacon Carbonara
It’s July 18th, so that means it’s National Caviar Day! Break out the bubbly!
Did you know that D’Artagnan has caviar? Our Ossetra Malossol Caviar is from a state-of-the-art French aqua farm and is raised in an ecologically responsible manner. You can learn about our caviar here.
Read on for our top 5 ways to eat caviar … on National Caviar Day or any day.
Happy Bastille Day! Bonne fête! Joyeux Quatorze Juillet!
What is the holiday all about? It commemorates the storming of the Bastille prison on July 14 during the bloody revolution of 1789 – the one where all the aristocrats lost their heads.
Get the history here – and see how the French celebrate their day of independence.
At D’Artagnan, Bastille Day means pétanque, Pastis and lamb merguez sausage. Read on to see how Ariane celebrates Bastille Day.
A French classic: lamb merguez sausage dressed with mustard
We are always happy to have visitors at our Union, NJ office. When Chef Bryce Shuman of Betony in NYC made the trip, along with two chefs from his kitchen, he came bearing gifts.
From left to right: Alex, Pierre, Chef Bryce, Ariane, John, Chef Jack.
The first was an autographed dish for the wall of plates in our dining hall. The message reads: “Dear Ariane, Thank you for being one of our partners in greatness for many years, and for many more to come. -Bryce and the team at Betony.”
A dish from the team at Betony that will hang on our wall of plates in the dining hall.
Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.
We’ll just sit here with a slice of bread slathered in butter … truffle butter, of course … while science proves the point. Again.
Butter is back, and it’s safe to enjoy.
Our grandmothers and their grandmothers knew this simple fact. But it’s nice when a study can back up that old-time common sense.
PLOS One journal has the results of a study that included 600,000 people and concluded that eating butter is not linked to a higher risk for heart disease, and might even be protective against type 2 diabetes. Read that study here: Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality
This goes against the longstanding advice to avoid butter because it contains saturated fat.
“This study adds to a growing understanding that saturated fats are not public health enemy number one,” said Dr. David Ludwig, an endocrinologist and a professor of nutrition at the Harvard School of Public Health. Check Time for the full story: The Case for Eating Butter Just Got Stronger.
So go ahead, get out the butter knife … and try some of our truffle butter recipes.
Will you be more liberal with butter because of this study? Tell us what you think by leaving a comment.
Or join the conversation on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter.
The New York Times recently reported that Perdue is making changes in how they raise chickens. They will overhaul animal welfare practices, making their plants more humane to give the birds better lives. It’s good to see one of the largest chicken producers in the nation talking about changes, however small they may be.
At D’Artagnan we have been advocates of humane animal husbandry for over 30 years. We have always supported and partnered with small farms that actually raise animals the most humane way, without antibiotics or added hormones, and at a slower pace. We’ve been doing this since day one. In fact, our organic chicken was the first on the market – before the USDA had clear protocols in place for organic labeling.
Check out Eater’s article and interview with Ariane on this subject, excerpted below.
TELL US WHAT YOU THINK…
- How do you feel about Perdue’s announcement?
- Do you think that real change can come from the massive factory farms?
Share your thoughts with a comment below.
Ariane Daguin, CEO and founder of D’Artagnan (an organic meat purveyor), says the labels slapped on meat have become diluted over time, largely due to the influence of the meat lobby. “Big factory farmers that say they produce organic chicken today often simply buy ‘organic’ grain from China — which isn’t even organic by U.S. standards. They can also tout that chickens have access to the outside — but it’s usually one little door for 100,000 chickens.”
Daguin says the labels are confusing for consumers and “infuriating” for a company like D’Artagnan, which sells organic products at a higher price point than companies like Perdue. Though D’Artagnan and Perdue products might have similar labels, Daguin says her company holds its processes to a higher standard. “When people read the word ‘organic,’ the perception is that it’s a small family farm and the growers respect the animals,” she says. “I wish I could put, ‘more organic than the other guy’ on my product. Labels don’t necessarily mean the same thing for me and for Mr. Perdue, I guess.”