For eight days and nights, in the dark of winter, Jewish families around the world will celebrate the Festival of Lights, better known as Hanukkah. And each of those nights will be filled with traditional rituals and foods. For those of you looking for something beyond matzoh ball soup, potato latkes and brisket, we have a few…
Category: Culture
Good Cause: City Harvest Mobile Holiday Market
We are pleased to participate in the 2011 City Harvest Brooklyn Mobile Holiday Market. The Mobile Market is City Harvest’s direct distribution initiative to fight hunger in New York City’s most underserved communities through the distribution of free produce at farmers’ market-style events in the South Bronx, North Shore of Staten Island, and Central Brooklyn….
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…
More mushroom love!
Chantal Martineau from (one of our favorite sites) Food Republic, interviewed Ariane during the wild mushroom harvest dinner at North Square Restaurant. Here’s what she learned… In Season Right Now: Wild Mushrooms Nov 29, 2011 9:01 am Fungi and games with D’Artagnan’s Ariane Daguin Hedgehog, fried chicken, cauliflower, canary, lobster. An odd menu,…
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…
D’Artagnan Thanksgiving Survival Guide: Day 16
If you are laboring to figure out which is the best wine to serve with your roasted turkey and looking for a little direction, let us help you with a few simple and less dogmatic pointers about what to consider and what not to worry about before you delve into the world of ratings, scores and blog…
D’Artagnan Thanksgiving Survival Guide: Day 15
We love turkey. We also love chicken. And, naturally, our love for all things duck is hardly in question. If you love these beautiful, bountiful birds as much as we do, why not have all three at once? That’s right, we’re talking about turducken, that gorgeous – and some say egregious – Cajun concoction made from a stuffed, deboned…
D’Artagnan Thanksgiving Survival Guide: Day 14
Here is an easy, straightforward method good for oven roasting a perfect capon for the holidays, or anytime you want to serve this fabulous bird. The method works for birds whether or not stuffed with dressing. Truss the capon first, as it will make turning the bird easier and help prevent the skin from tearing at the…
No-Fail Thanksgiving Side! Garlicky Truffle Mashed Potatoes
Here’s a super easy recipe to add to your holiday repertoire – Garlicky Truffle Butter Mashed Potatoes. Last week we gave you the recipe for garlic confit, an indispensable French pantry staple, and talked about the importance of truffle butter. Now we’re bringing it all together in an easy yet impressive recipe. If you’re feeling…
D’Artagnan Thanksgiving Survival Guide: Day 13
Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. Some recipes call for turning a bird during roasting…
D’Artagnan Thanksgiving Survival Guide: Day 12
If you are considering an intimate holiday for two, or even a dinner party of six, and in a quandary about the practicality of a full on turkey versus stuffed chicken to stand-in for a celebrity bird, there is no need to fret any further, because we have the perfect solution. Forget about those two this holiday, and do…
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