In the history of world cuisine, French chefs have been accused of being many things, but rarely ever “shy.” The French tradition holds dear the notion of not only using every part of an animal, leaving nothing edible to waste, but also of celebrating certain dishes that that often make more squeamish diners fold their…
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…
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…
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,…
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…
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…
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…
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…
Drumroll please ….Here’s the video of our first-ever public Duckathlon! This year our farmers came together with our chef clients and they served up games and challenges, and most importantly plenty of food and drink. Winners were declared, prizes distributed and everyone went home with a full belly and a (slightly) light head. We…
Meet the latest addition to our collection of all things Three Musketeers. This beauty now lives in the lobby of our office. And when it’s switched on, you can play for free! No centimes necessary! That is a circa 1964 Rally Three Musketeers pinball machine. Pinball, or un flipper, was once all the rage in the…
Center of the Plate | D'Artagnan Blog 