Deana Sidney, author of the fabulous blog Lost Past Remembered, was inspired by Dario Cecchini the “Michaelangelo of Meat,” for her adaptation of this classical Italian dish. Deana’s blog is a must-read whether you’re a foodie, a history buff, or both. Ingredients 1 D’Artagnan Berkshire Pork Tenderloin, about 1 pound 2 garlic cloves, minced 3…
Category: Cooking
Recipe: Black Truffle Butter Gougeres
Classic gougeres are already a cocktail hour favorite, but add our Black Truffle Butter, and they become completely irresistible. These delectable little puffs pair equally well with champagne or cocktails, making them perfect for aperitif. We won’t tell how easy they are to make! Black Truffle Butter Gougeres Ingredients 1 cup milk 1 cup water…
Featured Recipe: Blini with Caviar
Perfect for your New Year’s Eve fete, this easy recipe for blini uses all-purpose flour instead of buckwheat for a light texture and delicate flavor that lets our French caviar shine! Give it a try! Ingredients 2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope) 1/2 cup warm water, (about 110 degrees) 1 cup…
About the Goose
If your goose is well cooked, it has a succulent, tender dark meat that is rich tasting but free of fat. A fine roasted goose can be a feast for king and peasant alike, suggested the French writer Honoré de Balzac. Although plentiful and relatively inexpensive for the common man throughout history, these long-necked, web-footed birds are a rich…
All About Capon
A capon is a male chicken that is gelded, or castrated, at a young age, and then fed a rich diet of milk or porridge until it reaches 6 to 12 pounds, between the age of 5 and 6 months. The flesh is very white and, unlike that of other chickens, marbled with fat. Larger…
Featured Recipe: Chicken with Autumn Vegetables and Madeira
This wonderful recipe is adapted from Chef Frank Stitt’s excellent cookbook, Southern Table. The warming dish is Chef Stitt’s version of coq au vin, made with Madeira instead of red wine, served over puréed root vegetables and topped with crispy bits of country ham. We think it’s the perfect dish for rainy fall weather. Chicken with…
All About Wild Hare
This small, common game animal has been a part of the human diet since early history, and bone remains have been discovered in ancient caves in Greece dating back to 15,000 BC. While rabbit boasts a mild flavor, wild hare appeals mostly to ardent game lovers, as its red meat is distinctly gamey in flavor. Although both…
Featured Recipe: Rabbit Stew with Olives
It’s grey and a bit chilly in the Northeast, so we’re thinking stew for dinner. Here’s a warming recipe for rabbit stew from our friend, Chef Marco Canora of Hearth Restaurant in New York City. Marco’s classic Tuscan stew is just right for fall – hearty and satisfying but not too heavy. And it just…
All About Partridge
The partridge is a medium-size, plump-bodied Old World game bird with tender white flesh. Of the four major species, all in the pheasant family, the two most common are the red-legged partridge, a bird that originated in Spain and southern France, and nests in woodland trees; and the gray-legged partridge, from Great Britain, which is about…
All About Porcini Mushrooms
The porcini is a native mushroom almost everywhere in the Northern Hemisphere, throughout North American, European and Asian forests, though it has been introduced in parts of the Southern Hemisphere, including Australia and South America. The universally popular boletus mushroom grows under specific trees, including pine, but most commonly under chestnut trees, during the summer and…
Chile Rubbed Ribeyes with Cilantro Butter
We wanted to share this simple recipe with you, {and just in time for Labor Day grilling!} BBQ Master, Ray Lampe’s mouthwatering Chile Rubbed Ribeye Steaks with Cilantro Butter. Learn his grill-savvy techniques and become a master of your own backyard BBQ. And check out Ray’s other recipes in his awesome book, Ribs, Chops, Steaks, and…
All About Lamb
Lamb is one of the most popular meats in England, Australia, Greece, the Middle East… pretty much everywhere but the United States, where our paltry annual average of one pound of meat per person pales in comparison to the almost 40 pounds consumed by each person in these countries. Our pals in New Zealand get special…
Center of the Plate | D'Artagnan Blog 