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Posts tagged ‘d’artagnan recipes’

The Whole Foie Gras Duck

Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC last week. Ariane is committed to educating and supporting the next generation of chefs, and she enjoys going to culinary schools to share her experience and wisdom. This time she demonstrated breaking down a whole duck – with the foie gras inside – and talked about the uses for each part.

The beak-to-tail philosophy means that we eat the whole duck, and waste nothing. From duck breast to duck leg confit, duck pâtémousse and duck fat … we enjoy every tasty bit.  The liver may be the big prize, but every part is valued. Even the bones are used to make demi-glace.

Ariane starts with the whole duck, foie gras and all.

Ariane starts with the whole duck, foie gras and all.

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Let’s Eat … Brunch at Home

Love it or hate it, brunch is a Sunday ritual that is not going away. Late breakfast, early lunch … what better way to celebrate the leisure of a Sunday?

Check out this illustrated history of brunch … which traces brunch from a gentlemanly breakfast after the early morning hunt, to Prohibition (you knew there would be alcohol), the mainstream IHOPs with stacks of pancakes and ultimately to the gentrified neighborhoods of our cities. And the resulting brunch backlash.

No need to wait on a long line. Mix yourself a Bloody Mary, and make something for brunch at home…read on for our ideas and recipes below.

Portlandia Brunch Line

The long line for brunch.  Portlandia: Brunch Village episode.  Still via paulgerald.com.

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Top 7 Chicken Recipes You Need to Try

Tired of the same old, same old when it comes to chicken? You are not alone! Americans consume 90 pounds of chicken per capita each year, and we suspect that much of that is chicken breasts.

How to jazz up your chicken dinner? Start with quality chicken, choose whole chicken or different cuts (sorry, boneless skinless chicken breast!), and try one of these recipes.

1. Black Truffle Butter Buffalo Wings

Oh, yes we did. Take a classic dish with lots of hot sauce and add the miracle of black truffle butter, and you get our “truffalo” chicken wings recipe.  Don’t relegate chicken wings to game day – they make a perfectly good meal anytime of the year.

Truffalo Wings 5

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8 Ways to Mix Up Your Grilling Routine

Bored with the same old stuff on the grill? Mix up your grilling routine and try some of our protein alternatives to shake things up! Summer is the perfect time to upgrade your grill game and try new things.

1. Burgers

If you normally grill burgers, try… buffalo burgers. An easy switch! Try our recipe and top your buffalo burger with mushrooms.

Recipe_Mushroom_Lovers_Burger_HomeMedium

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How To Build a Better Cheeseburger

Burgers. We all love ’em, right? And with the summer season underway, we can expect to eat a lot of hamburgers.

While there’s something to be said for sticking with the classics, sometimes you feel like shaking up the burger routine. Go ahead – get adventurous! The burger makes an excellent blank canvas (try a buffalo burger for the patty). Here are some ideas for using cheese to take the great American burger from humble to haute.

buffalo-bleu-cheese-burger-recipe_CAPT

Cheese, Please!

Getting tired of that same old slice? Try using cheeses with a little panache.

  • English Stilton or Roquefort add a tangy kick.
  • Fontina, havarti and gouda are buttery, smooth and melt beautifully on burgers.
  • Craving creamy? A thick slice of pungent Taleggio, Coulommiers or triple-cream Brillat-Savarin should do the trick.
  • Creamy burrata is mild, milky and decadent on a burger.
  • Herbed chèvre adds a tart pop of flavor and pairs will with bitter greens like arugula.
  • Add crunch with a cheese crisp, or frico – Parmigiano-Reggiano, Mimolette, and manchego are all good cheeses for making frico.
Coulommiers au lait cru

Coulommiers cheese. Photo: Myrabella / Wikimedia Commons / CC-BY-SA-3.0 & GFDL 

Super Frico

How to make a frico crisp: sprinkle ¼ cup of finely shredded cheese in a circle shape (the same diameter of your hamburger bun) on a non-stick baking sheet, and bake in a 375 degree F oven until the cheese melts and begins to turn golden. Let it cool and firm up for a few minutes before using. Crunch, crunch!

Make This Burger Now!

Try our recipe for wagyu and veal sliders with burrata cheese … lots of basil and a creamy aioli add flavor. This could be summer’s biggest burger hit.

Caprese burger sliders with wagyu beef, veal and burrata

Caprese burger sliders with wagyu beef, veal and burrata cheese

Shop dartagnan.com for wagyu beef, pasture-raised beef, and buffalo for your burgers this season. And check our burger recipes for more inspiration.

If you make the perfect burger be sure to share it with us on social media. Tag @dartagnanfoods on Facebook, Instagram and Twitter.

Make this Shakshuka Recipe Now!

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.

Shakshuka Version 2

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.

 

It’s Roast Leg of Lamb Day!

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.  

roast-leg-of-lamb-holiday-recipe

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.

 

 

6 Mother’s Day Brunch Recipes

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

candied-bacon-dutch-baby-recipe

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

Top 5 Mother’s Day Meals

Are you are staying in for Mother’s Day and cooking a special meal? We think it’s a lovely way to spend time with Mom and the family. The extra effort will certainly be appreciated. And there will be no waiting in line at the brunch place, where everyone and their mother will be…

But what to cook? Her favorites?  Or something new and exciting? Here are a few recipes we like for a Mother’s Day meal.

1. Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauceparmesan-veal-chops-milanese-recipe

Double or triple this veal recipe, depending on how many are coming to dinner.  That’s easy to do, because this simple veal dish comes together quickly. Packed with flavor, and finished with a lovely Parmesan crust, it’s sure to be a hit with the family. Fines herbes and lemon zest keep the creamy pan sauce fresh and light. Read more

Perfect Mother’s Day Brunch: Waffles … or Foie-ffles

What’s better than chicken & waffles? Foie gras & waffles, bien sûr! Our recipe for foie-ffles (yeah, we made up that word) combines seared foie gras with fresh strawberry waffles, strawberry sauce, and tart balsamic syrup. They’re perfect for a special occasion brunch … let’s say for Mother’s Day.

Don’t be nervous about searing foie gras for this recipe. It’s easy as can be, and takes very little time.

Watch Anito Lo and our own Ariane sear foie gras in this video to see for yourself. If you can sear a steak in a pan, this will be a breeze.

In fact, the strawberry waffles are more complicated than the foie gras in this recipe. But we know you can handle those, too.

Foie-ffles: Strawberry Waffles with Seared Foie Gras & Balsamic Syrup

foie-gras-strawberry-waffles-recipe
Ingredients

FOR THE STRAWBERRY SAUCE

1 pound strawberries, hulled and diced
½ cup sugar
½ teaspoon vanilla
2 teaspoons fresh lemon juice

FOR THE WAFFLES

About 12 ripe strawberries, hulled and diced
2 tablespoons sugar, divided use
1 teaspoon Grand Marnier (optional)
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
3 large eggs
1¼ cups plus 2 tablespoons buttermilk
1 teaspoon vanilla
½ cup unsalted butter (1 stick), melted, plus 4 tablespoons, melted, for the waffle iron

FOR THE FOIE GRAS

8 Individually Quick Frozen Foie Gras Medallions
Fine salt (we like Diamond Crystal Kosher Salt)
Balsamic Syrup

Preparation

  1. Make the strawberry sauce: In a medium saucepan over medium high heat, combine strawberries, ½ cup sugar, ½ teaspoon vanilla, and 2 teaspoons lemon juice. Bring to a boil, stirring constantly. Cook until strawberries are very soft. Carefully add strawberries to a blender and puree until completely smooth. Pour sauce back into the saucepan and bring back up to a boil, cooking for about 3 minutes until sauce starts to thicken. Keep warm.

2. Make the waffles: Set aside 2 nice strawberries for garnish. Dice remaining strawberries and add to a bowl with 1 tablespoon sugar and Grand Marnier, if using. Stir then let strawberries macerate at room temperature for about 20 minutes.

3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and remaining tablespoon sugar. In a small bowl, whisk together eggs, buttermilk, and vanilla. Add the wet ingredients to the dry ingredients and whisk just until the mixture comes together. Fold in the macerated strawberries and 1 teaspoon of their juice along with the melted butter. Cover and let the batter rest at room temperature for about 30 minutes.

4. Preheat oven to 200 degrees F.

5. Heat waffle iron according to the manufacturer’s directions. Brush with melted butter and ladle batter onto the iron. Close the cover, and cook until crisp. Repeat. Transfer waffles to baking pan fitted with a rack and keep warm in the oven.

6. Prepare the foie gras: Heat a dry skillet over high flame. Using a sharp paring knife, score the foie gras in a crosshatch pattern. Season with salt. When the pan is very hot, add the foie gras and lower the heat to medium-high. Sear until the foie gras slices are dark brown. Turn them over and cook on the other side until fully cooked but still soft to the touch, basting a few times with rendered foie gras fat. Set foie gras slices on a paper towel to drain.

7. To serve: Pool strawberry sauce in the center of a plate. Place a warm waffle on top, off-center. Top with foie gras slices. Drizzle with balsamic syrup, garnish with half of a reserved strawberry. (To make balsamic “hearts” like we did in the above photo, instead of drizzling, place balsamic syrup in a line of dots inside the perimeter of the strawberry sauce. In a single motion, drag a toothpick through the center of each dot.) Serve.

If you make foie-ffles, please share photos with us on social media! Tag @dartagnanfoods on Facebook, Instagram or Twitter so we can cheer your efforts!