Skip to content

Posts tagged ‘recipe’

Win Big in our Spicy Giveaway!

11916097_890403790995674_6317405269947769655_nThis 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.

lamb-slice

steak-slice

pork-slice

chicken-slice

duck-slice

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.

What is in that Hummus?

Chestnuts.

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.

Secret Ingredient Chestnuts

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.

chestnut-hummus-recipe

Ingredients

  • 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

Preparation

  1. Rinse, dry and then finely chop parsley and set aside.
  2. 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.
  3. 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.

Health Nuts

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.

20-Minute Dinner: Duck Bacon Carbonara

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.

easy-duck-bacon-carbonara-recipe

Duck Bacon Carbonara

Read more

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.

Read more

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

Read more

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

Read more

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.

 

 

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!