Skip to content

Posts tagged ‘recipes’

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!

Top 5 Recipes for Baking with Black Truffle Butter

Everyone likes baking with butter, but when you have truffle butter in the fridge, you can take it to a whole new level. Why? Well, truffles are one of the supreme luxuries in nature and the kitchen. Earthy and intoxicating, their distinctive fragrance has inspired culinary brilliance for centuries. D’Artagnan truffle butter captures the essence of the truffle, and makes it an affordable luxury that you can enjoy year-round. Our beautifully-balanced black truffle butter is made with real truffle bits and will change the way you cook…and bake.

Read on for inspiration …  and click the titles to get the recipes.

Black Truffle Parker House Rolls

Soft, squishy, golden yeast rolls are a holiday favorite but when our black truffle butter is baked right into the dough, they’re downright irresistible. But why wait for a holiday to make these tasty rolls? Dinner just got a whole lot more interesting.

black-truffle-butter-parker-house-rolls-recipe_HomeMedium

Read more

5 Duck Breast Recipes To Try Now

Every recipe has a story and Ariane, the founder of D’Artagnan, is very involved in this one.  Her father, Chef André Daguin, was the first to cook duck breast like a steak, pan-searing and serving it rare. That was back in the 1950s at his restaurant in Southwest France, and the technique caught on. Today it’s quite common to see seared duck breast on a restaurant menu.

If you haven’t tried cooking duck breast at home, we encourage you to do so.  These easy variations on the basic recipe will hopefully inspire your inner chef. Choose the flavors you like and heat up your pan!

1. The Classic: Magret Duck Breast à la D’Artagnan

This simple duck magret recipe should be a part of every home cook’s repertoire. If you can cook a steak in a pan, you can sear a duck breast. We love this simple recipe and the opportunity it affords to get creative with the pan sauce. Master this one, and you can whip up an impressive meal in 30 minutes anytime. Kitchen victories are so sweet, aren’t they?

Recipe_Magret_Dartagnan_HomeMedium

Read more

How to Cook Porcelet

Our milk-fed piglet – called porcelet – has been a hit with professional chefs for years. In France the milk-fed piglet is known as cochon de lait, and until our farming partners in Quebec began raising them, it was hard to find any milk-fed piglets in North America. Raised on a proprietary milk formula, these piglets produce the most tender and delectable pork. Now available to the home cook, our website has 3 primal cuts for the pork aficionado to choose from: bone-in porcelet shoulder, bone-in porcelet loin and rack of porcelet.

They call it porcelet (poor-seh-lay), which to us means “the best pork ever.” How do you cook this extraordinary pork? We have a few ideas …

8-Hour Porcelet Shoulder with Crackling

Take it slow and easy with this 2-ingredient porcelet recipe. Oh, sorry. That’s 3 ingredients: porcelet shoulder, salt and pepper. Since it comes with the rind on, you get the magic of pork cracklings on the entire surface when you finish the porcelet with a few minutes of broiling at the end. The hardest part is waiting 8 hours for the roast to come out of the oven.

slow-roasted-porcelet-milk-fed-pork-shoulder-recipe

Porcelet Shoulder with Crackling

Read more

7 Favorite Veal Recipes

The real deal on veal? Our veal is raised humanely in New York State by a network of small farms. The calves live in groups, in open barns, with sunlight and access to the outdoors; they are never caged or penned. They eat a special milk formula that is scientifically dispensed to add weight and nourish the young animals. This system of veal farming has been lauded by Dr. Temple Grandin, an expert in the humane livestock handling and husbandry.

Have you been missing out? Veal is a delicious alternative to beef, with a lighter taste and tender texture. It’s quite lean, so many recipes add fat to keep it moist. Try one – ore more – of our favorite veal recipes below and let us know how you like it.

Veal Chops Saltimbocca with Tomato Cream

In Italian, saltimbocca means “jump into the mouth,” and if you try this easy recipe for saltimbocca-style veal chops, you’ll understand why it’s top of the favorite list. We wrap Veal Milanese Chops with fresh sage leaves and our Jambon de Bayonne to impart flavor and maintain moisture, and then pan roast in a hot oven. This recipe can be on a plate in under 20 minutes, so it makes an easy weeknight dinner. A light, creamy tomato sauce finishes this delicious dish.

easy-baked-veal-chop-saltimbocca-recipe

Read more

5 Favorite Charcuterie Recipes

Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food.

Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charctuerie for more than 30 years, with time-honored techniques, recipes and all-natural ingredients. We offer a full range of styles and flavors, and our charcuterie is a favorite among restaurants, retailers, and home cooks.

So we take charcuterie pretty seriously, and we like to find new ways to enjoy it. Here are a few of our favorite recipes featuring charcuterie. We hope you will try some of them.

Fig & Prosciutto Tart

Our tart is as easy to make as it is beautiful and delicious. In this recipe, salty French prosciutto (we call it Jambon de Bayonne) pairs perfectly with creamy mascarpone and sweet figs. If figs aren’t in season, replace them with ripe stone fruits for equally tasty results. Served at room temperature, this tart is ideal for a party, picnic, or decadent snack anytime.

prosciutto-fig-tart-recipe

Read more

What is Foie Gras Torchon?

For a fancy dish, foie gras torchon has a humble name. This sister to foie gras terrine is similarly named for the vessel in which it is cooked. “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped tightly in a towel for cooking. You may see torchon wrapped in a towel, or muslin, to make that historical connection.

Today cheesecloth is more commonly used to form the raw foie gras into a cylindrical shape. The oblong bundle is then gently poached in a pot of water or stock to cook it.

Foie Gras Torchon

D’Artagnan’s signature Foie Gras Torchon, available in two sizes.

Read more

Top 5 Easter Main Dishes

What are you serving on Easter?  We have some classic, fresh spring preparations for family favorites like heritage ham, lamb, and rabbit.

roast-leg-of-lamb-holiday-recipe

Read more

Top 5 Easter Side Dishes

At Easter you may serve tender spring vegetables like peas and asparagus. But there is a long-standing tradition of breaking the Lenten fast with rich, creamy dishes and generous amounts of meat, assuming that you have deprived yourself for 40 days. Since we love a hearty side dish, we collected some of our favorites that pair well with ham or lamb. And there are plenty of potatoes. Always potatoes… truffle-butter-pommes-anna-recipe

Read more

Top 6 Easter Appetizer Recipes

How about a nibble to start the Easter meal? From the simple to the sublime, there’s a little something for everyone here. Small bites, big flavors. Click through to see the recipes.

scotch-quail-eggs-recipe
1. Tiny quail eggs may take extra time to peel, but they are so cute – and delicious – that it’s worth the effort. Make a big batch of these Scotch eggs, because they are all too easy to eat! With wild boar sausage inside the golden crust they may also serve as a conversation starter.

french ham & pear recipes preview

2.  The combination of dry-cured ham and fruit is a perennial favorite. In this case, we used pears, and a bit of fresh ricotta; truffle butter on the crostini brings in a tasty new element. The truffle honey is optional, but we highly recommend it.  Just keep this recipe in your back pocket for parties.

gougeres-french-cheese-puffs-with-truffle-butter-recipe

3. Speaking of truffle butter, this recipe for gougeres is going to change your game. Brunch, cocktail parties, holiday gatherings … they all benefit from the perfection of these mouthfuls of airy dough and cheese. They seem so right for the Easter meal, whether it’s a brunch or a feast.

deviled-quail-eggs-with-bacon-and-thyme-recipe

4. It’s Easter, so everyone expects eggs. Do the grown-up thing and devil some quail eggs and top them with bacon.  Everyone will thank you.

crispy-phyllo-mushroom-appetizers-recipe

5. Mushrooms and crème fraîche fill these phyllo triangles with flavor. Yes, we brushed them with truffle butter. Because we can … and so can you!

wild-mushroom-vol-au-vents-recipe

6. One last honorable mention, also involving puff pastry, mushrooms and a hint of cream: the vol-au-vent.  This classic hors d’oeuvre makes a lovely presentation, and can be passed or served at dinner, or brunch.