Need an easy, crowd-pleasing appetizer for game day? Make a batch of spicy Buffalo chicken toasts with our new tender chicken leg confit and a few simple ingredients probably already in your kitchen. It takes only 15 minutes to put these together, and not much longer to eat them all! Ingredients 1 fresh baguette 1…
Month: September 2017
People Are Talking About Green Circle Chicken
Why are people so wild about our Green Circle Chicken? Because it’s not the same bland poultry that everyone has become accustomed to. We turned to the old methods, and raise our chickens more like farmyard birds. They eat a diet of surplus vegetables and trimmings collected from commercial kitchens and farmers markets. Not only…
What to Eat: Recipes for the Transition from Summer to Fall
We are currently experiencing summer temperatures along much of the East Coast. But fall has officially arrived, and pumpkin spice is lingering in the air. What does one eat when it’s 90 degrees F in late September? We’re ready for braising, slow cooking, and stews, but the weather cues us to head back to the…
10 Sweet and Savory Recipes that will Make Fall Baking Fun
It’s officially autumn now, and that means it’s baking season. We’ve got recipes with unique D’Artagnan ingredients like bacon, duck fat, and truffle butter that may surprise you. There’s something here for every craving, from doughnuts to cookies and even a truffled pie crust. Time to warm up the oven and try something new …
7 Recipes for Fall Baking
It’s officially autumn now, and that means it’s baking season. We like savory baked goods, but find that bacon works well with the sweet and sticky ones, too. The recipes below show that bacon, duck fat, and truffle butter all have a place in your baking plans. From doughnuts and sticky buns to focaccia and…
Thank a Restaurant Worker Today!
Today is National Food Service Worker’s Day. So let’s take a moment to reflect on the nearly 15 million people who work in restaurants. From the dishwashers and waiters, to the chefs and the hosts, a restaurant team depends on every member to function. Chefs may get the most attention, but ask any chef who the…
Brunch Recipe: Mushroom Croque Monsieur with Truffle Butter Bechamel
Sautéed exotic mushrooms are smothered in truffle butter béchamel and two types of melty cheese in this twist on the classic bistro sandwich. Perfect for lunch or a light supper, serve with cornichons and dressed baby greens. Or top with a fried egg for an upgraded Croque Madame. Check our post about Croque Monsieur for…
Cooking the Classics: Coq Au Vin
It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find,…
Why Let Meat Rest?
Whether it’s a ribeye, skirt steak, duck breast or pork chop, it is most satisfying to eat a piece of meat that is bursting with moisture and flavor. However, if you’re not careful with your dinner, you could end up gnawing away at a steak or chop that is dry and flavorless. That is not…
Cook Like a Chef: How to Sear Foie Gras
Foie gras. Two short words, one long culinary history. Foie gras (fwah grah) is French for “fatty liver,” and refers to the fattened liver of a duck (or goose), considered a delicacy around the world. Made famous in France, foie gras is a traditional food known to mankind since at least Ancient Egypt. Foie gras is…
7 Duck Breast Recipes Perfect for Fall
We’re obsessed with duck at D’Artagnan. And the breast is one of the most flavorful cuts of the duck. Rich, meaty, and lean (once the fat cap is removed, it’s as lean as turkey or chicken), it’s also as easy to cook as a steak, and just as quick. Versatile and adaptable to many cuisines…
5 Duck Breast Recipes Perfect for Fall
As our post yesterday about cooking duck breast attests, we are obsessed with duck at D’Artagnan. With good reason. Duck breast is one of the most flavorful cuts of meat. Rich, meaty and lean (once the fat cap is removed, it’s as lean as turkey or chicken), it’s also as easy to cook as a…
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