Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan. The chestnut tree is nicknamed l’arbre à pain, or “bread tree” in France, with good reason: from sweet to savory, chestnuts make their way into many dishes. A natural to pair with poultry (turkey, goose, duck) or pork…
Category: Cooking
Ham for the Holidays
Our heritage ham is featured in the December issue of Bon Appetit magazine … and they did a beautiful job with it. Check out their video with editor Adam Rappaport extolling the virtues of the ham for a holiday party. We get a little choked up watching the video. Our ham looks so good. And…
Oatmeal Cookies with Bacon, Apple & Pecans
We’re fond of baking with bacon. Our Berkshire-breed, applewood smoked bacon makes these cookies a carnivore favorite. Cookies for dessert? Yes. Cookies for breakfast? Sure! These hearty oatmeal cookies are studded with crumbled bacon, toasted pecans, and two kinds of apples, then sprinkled with maple sugar for an extra dimension of flavor. They’re sweet and…
Roasting for the Holidays
What are you roasting for Christmas this year? It seems fitting that a holiday gathering should center on a piece of roasted meat. Thanksgiving has the turkey, but at Christmas there’s room for more culinary expression. While technically not a roast, something we always recommend for a big party is the cassoulet. An iconic French…
Secret Ingredient: Demi-Glace
Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan. Demi-glace is one of those things that professional chefs know about and home cooks need to discover. For sauces, there is nothing better. Braising liquid fortified with demi-glace is a miracle. Added to soups, bean dishes and yes,…
Wagyu Standing Rib Roast
When it comes to serving an impressive meal, whether for a holiday or a celebration, this Wagyu beef prime rib roast will be there for you. Little embellishment is needed for this gorgeous rib roast – just salt, pepper, and a very hot oven. Starting the roast at a high temperature will create a beautiful…
Secret Ingredient: Porcini Powder
Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan. Sprinkle a little of this mushroom powder on just about anything for instant umami. We think of it as magic powder, because it has all the earthy power of porcini mushrooms. It can be used in spice rubs,…
Wishing for a White Truffle
Every season we fall in love with white truffles all over again. Tuber magnatum pico is the most precious of all the truffles, and it has an all-too-brief season. That time is now, but it’s coming to an end. Celebrate the season and get your truffle soon. Let the delicate shavings transform your meals into blissful…
Secret Ingredient: Duck Fat
Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan. We cannot imagine life without duck fat. Discover the joys of its silkiness and delicate flavor; pronounced enough to recognize, subtle enough to let the star ingredients shine. We sauté with it, rub it on poultry headed into…
Salted Duck Fat Caramels Recipe
And now for something completely different: Salted Duck Fat Caramels from Laura at the beautiful blog Tide and Thyme. Thanks for sharing, Laura! Go have a look at what she’s up to, but first cast your eyes over this tiny miracle. Ingredients 1 cup heavy cream 5 tablespoons duck fat, chilled 1/2 tsp vanilla 1 1/2…
Our Green Circle Chicken
You may have seen Mike Rowe’s TV show Somebody’s Gotta Do It on CNN … with our own Ariane and a flock of chickens! Mike was interested in our new Green Circle chickens because of the way they are raised. So he and Ariane went to the farm to see how it’s done. Watch the…
Perfect Pork Plating with Anita Lo
Chef Anita Lo of Annisa, a long-time friend of D’Artagnan, was featured on Serious Eats explaining her philosophy behind plating pork loin. Yes, it’s our Berkshire pork, but aside from that, we have a lot of respect for Chef Anita and find this a fascinating peek into the mind of a brilliant chef. We are…
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