Today is National Filet Mignon Day, so let’s have a steak… more specifically, a grass-fed filet mignon. This is a new addition to our website, and an uncommon thing. These barrel-cut steaks are from the thick end of the tenderloin, and offer superb texture and flavor. With all the health benefits of grass-fed beef and all…
Category: Cooking
It’s Chanterelle Season!
To us summer means the beginning of chanterelle season … and we have some really nice chanterelles from the Pacific Northwest and Saskatchewan in stock this week. Things are always changing in the mushroom department, with new shipments daily, so order soon and enjoy the season’s bounty. There are three varieties in stock now: Domestic chanterelles:…
Last Call for Black Winter Truffles in Summer!
Winter truffles in summer?! It’s true. But this is the last week they are in stock, so order your truffle today! Your last chance to order at dartagnan.com is August 5, 2016. Remarkably, even miraculously, the black winter truffle has finally been cultivated in the Australia. With its specific climate, acidic soil, cool winters and…
Spicy Interview with Thora of Teeny Tiny Spice Company
Do you like it spicy? So do we! We’ve been using some very tasty spice blends from Teeny Tiny Spice Company when cooking with our favorite D’Artagnan meats. So we wanted to know more about these organic spice blends and the entrepreneurial woman behind them. These spices are tiny in name only; they pack big flavor! Thora Pomicter,…
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,…
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….
5 Ways to Eat Caviar on National Caviar Day
It’s July 18th, so that means it’s National Caviar Day! Break out the bubbly! Did you know that D’Artagnan has caviar? Our Ossetra Malossol Caviar is from a state-of-the-art French aqua farm and is raised in an ecologically responsible manner. You can learn about our caviar here. Read on for our top 5 ways to eat…
Tips for Making Steak Tartare at Home
Steak tartare is a true culinary classic, and a dining experience like no other. It is a melt-in-your-mouth delicacy made from the choicest high-quality beef steak – freshly chopped or minced, highly seasoned and enjoyed raw. The texture and mouth feel is beyond buttery, and the delicate flavor of the beef exquisite, with a balance…
Meat and Fruit: Made for Each Other
You may not automatically consider meat and fruit to be perfect flavor companions. But think of classic dishes like lemon-pepper chicken, duck à l’orange, turkey with cranberry sauce, and pork with apples. These familiar meat-and-fruit pairings are just the tip of the culinary iceberg. Read on to see how fruit can make a magical accompaniment…
Why Let Meat Rest?
Let it Rest! This could be the D’Artagnan motto. Whether it’s a ribeye, skirt steak, duck breast or pork chop, all meat needs to rest after it is cooked. Cook the meat on a grill or cast iron skillet until it has reached your preferred level of doneness. Then be patient and let the meat…
How to Make Savory Crêpes
What is a crêpe? A crêpe is a very thin pancake, which is usually stuffed and folded. Commonly found throughout France, the crêpe is a classic at brunch or breakfast, but can easily serve at lunch or dinner. Many think of crêpes as being filled with fruit and topped with chocolate sauce or whipped cream….
The Whole Foie Gras Duck
Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC. 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…
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