Most people agree that everything tastes better with bacon. Wrapping foods in bacon is a fad with serious staying power…and deep historical roots. The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is…
Category: Cooking
October is ….
… National Chili Month, National Apple Month and National Pork Month. Yes, all in October. Who decides these things? Whoever you are, we thank you. To celebrate, we offer you recipes that involve one or more of these, because we don’t have one for pork and apple chili. But that could be interesting…Happy October! Anasazi…
Mad About Mushrooms
We’re more than just meat … did you know that D’Artagnan is also a purveyor of mushrooms? We follow the seasons around the globe to bring wild mushrooms to our chef clients. The fragrant and delicate truffles and porcinis, morels, chanterelles, mousserons, hedgehogs, matsutakes, chicken of the woods and many more, come by truck and…
Cooking with Duck
As you might expect, there are quite a few duck recipes on our website. From the meaty breast of the mighty moulard duck to a tender leg of duck confit, we love it all. If you are stuck on duck like us, have a gander at this selection of recipes. And enjoy this video of…
Charc Week: Cooking with Charcuterie
Charcuterie is often served cold. It’s the simplest way to go. A board spread with cheeses and cured meats along with a bottle of wine. Instant party. However, charcuterie can be used in recipes. Think bacon. Yes, bacon is charcuterie. Smoked, cured and cooked meats all fall into the category. Sausages, too. So you already…
Charcuterie 101
Whole books have been devoted to the subject. Techniques have been handed down through the generations, and different cultures have distinct charcuterie traditions. So what is this mysterious “charcuterie”? Pronounced shahr-kyut-uh-ree it is a French word that comes from chair “flesh” and cuit “cooked.” It refers to cooked, cured or smoked meats such as bacon,…
A Salad Post (Scandalous!)
You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it. And it’s summer – the perfect time to try…
Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots
Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks – hot off the grill. Serve these beauties with your favorite potato dish and a crisp green salad. Ingredients 2 shallots, thinly sliced into rings ¾ cup whole milk ¾ cup all-purpose flour ¼ cup cornstarch…
Bacon & Cheese Pull-Apart Bread
Great for brunch, this golden bread is packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer. Adapted from a sweet bread recipe by legendary baker, Flo Braker, this bread is sure to be a crowd-pleaser. Serve warm with unsalted butter for an extra decadent treat. Ingredients 2 cups bread flour 1 cup…
Sandwich Savoir-Faire: Top 6 Sandwiches
August is National Sandwich Month! We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé. “America is a confirmed…
Sweet Bacon! Ideas for Eating Candied Bacon
It’s a simple enough idea. Take something good (Berkshire pork bacon) and make it even better (add sugar and spice). If you can resist gobbling it up right out of the oven, you’ll have a smoky, sweet treat to play with. Here is what you will need: Coat your bacon in the sugar and spice…
Poutine or Disco Fries?
Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days. This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds. But, oh, what a winning combination! Food bloggers swoon over poutine and post photos all over the internet (go ahead,…
Center of the Plate | D'Artagnan Blog 