Here at D’Artagnan, like much of the country, we’ve come down with a serious case of Super Bowl Fever. Our “home team” is playing and there are A LOT of football fans on staff (and an equal number who will tune in just for the commercials *cough, cough*) but no matter who we root for…
Category: Featured Recipes
Our New Year’s Eve Party Tips
At a good New Year’s Eve Party, the star is the champagne. When planning the menu for your party, consider flavors that pair will with bubbly. So that you can be a guest at your own party, select dishes that require little work, can be made ahead of time, and will taste delicious at room temperature;…
Christmas Cookies D’Artagnan Style! Duck Fat Biscochitos
Duck fat is not only an indispensable cooking fat, it’s also excellent for baking. It can be substituted 1:1 for lard in any old fashioned recipe, you just need to keep it well-chilled while you work with it. Duck fat adds depth of flavor to baked goods, makes an especially tender pie crust, lofty Viennoiseries, and flaky cookies….
D’Artagnan for dessert: Black Truffle Ice Cream with Truffle Honey Florentines
It’s no secret, we love to eat. And while 99% of the time you’ll find us posting about our various, in-office meaty adventures, we also make time to enjoy the sweeter treats in life. So last week, when there was a rogue truffle floating around the D’Artagnan kitchen, we put it to good use by mixing up a…
How-to: Foie Gras Butter
Oh do we ever relish simple pleasures. Take our latest addiction – equal parts sweet butter and foie gras, beautifully blended into a silken spread. Tasty alchemy that makes an easy holiday hors d’oeuvre. This recipe is adapted from Jennifer McLagan’s excellent cookbook, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Which by the…
Featured Recipe: Truffled Hasselback Potatoes with Ham Crisps
Here’s an easy recipe for those chilly nights when cravings run carb heavy. While tasty on their own, Swedish-style Hasselback potatoes are equally delicious alongside roasted meats, such as rack of lamb, venison medallions or beef tenderloin. Of course our version is slathered in black truffle butter before baking, which lends a subtle earthiness and…
Mushroom Mania!
vibrant bluefoot mushrooms, like otherworldly delights There are hundreds of products that come in and out of D’Artagnan that the general public never gets the chance to see. Our catalogue of chef-only items is expansive and runs the gamut, from specialty game like ostrich and goat to large primal cuts of beef, exotic eggs and…
Holiday Workhorse: Garlic Confit
Garlic Confit is a staple in the Gascon larder and an excellent ingredient to have on-hand during the holidays. In this super easy recipe, fresh garlic is slowly cooked in duck fat which changes the firm, pungent cloves into soft, mellow, spreadable garlic goodness. Use as a spread on crusty country bread, add to mashed…
Featured Recipe: Cassoulet D’Artagnan
It’s a dark, drizzling day in New York and we have cassoulet on the brain, natch. The hearty, bubbling bean stew is the perfect antidote to chilly, wet weather. Always made in a large batch, cassoulet is the perfect dish for sharing with friends and makes a great excuse for an Autumn get-together. Our cassoulet…
Simple Pleasures: Quail Egg Toast
This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter, and diminutive quail eggs, we call it ridiculously delicious!
Cool Recipe for Hot Weather: Steak Tartare
It’s been unseasonably HOT here in the Northeast. How do foodies cope? With steak tartare of course! Steak tartare is a popular dish in French brasseries. Escoffier’s 1921 tome, Le Guide Culinaire, called it steak à l’Americaine but its origins are anything but. Legend has it the dish is named after the nomadic Tatar people of Central…
D’Artagnan’s Ultimate Movie Night Popcorn
Movie night goes gourmet with this indulgent popcorn recipe. Serve it family-style, in a large bowl, or go for the in-theatre experience and use individual paper cones. Ingredients ½ cup high-quality popcorn kernels 3 tablespoons D’Artagnan Duck Fat 2 tablespoons D’Artagnan Black Truffle Oil 3 tablespoons D’Artagnan Black Truffle Butter ½ cup Parmigiano-Reggiano cheese, grated…
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