Center of the Plate | D'Artagnan Blog

Saucy Series XII: Financiere

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Financière Sauce Financière is a ‘fork-list’ addition to my Sauce Series –– it’s something I’ve always wanted to…

Saucy Series XI: Sauce Romaine

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Romaine In researching for my Sauce Series, I have tried to cover all the classic mother sauces and…

Happy St. Patrick’s Day

Everyone is Irish on St. Patrick’s Day…even the French. We wish you hearty meals and ample drink, and may the luck of the Irish follow you all year.

Saucy Series X: Bechamel Mornay

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Sauce Béchamel Mornay I discovered Filet of Sole Verdi when I read a description of it that made me…

Recipe: Kale Chips Done Right

It seems like the whole world suddenly became obsessed with kale. Well, we like a leafy green just fine, especially when it’s cooked in duck fat. Hey, everything tastes better with duck fat. Just take your kale cooked, and in moderation. There’s been a few reports lately about the dangers of too much kale, especially…

A Saucy Conversation with Deana

“Sauces are the splendor and the glory of French cooking” ~ Julia Child We will glory in any sauce. Sriracha. Marinara. Fra Diavolo. Bechamel. Bourbon barbecue sauce. Tartar. Chimichurri. Mole. We believe there should be sauce on everything. But when it comes to sauces, the mother lode is in French cuisine, and we are going…

Spread the Love! Our Truffle Butter & Iman

We already knew the Barefoot Contessa Ina Garten uses our white truffle butter in her tagliaterre recipe and recommends it on TV and in her books. Thank you, Ina! But we were surprised to learn that supermodel Iman loves it too! It is listed in the March issue of Elle Decor as one of the 12…

Watch, Learn, Cook! A New Video!

The latest video in our “Back of the House with Ariane” series takes on the subject of veal. The great Barbara Lynch, a chef and restaurateur based in Boston, makes a traditional Italian dish of osso buco and Ariane takes the French path with paupiettes de veau. Link over to the recipes for Barbara Lynch’s Spicy…

Super Bowl Sunday, the Meat of the Matter

For something beyond finger food…that will stick to the ribs and help absorb some of the alcohol on game day, here are our picks. You can’t go wrong with chili. It’s a one-pot, make-ahead meal that can be ladled out in haste between plays. Melt some cheese on top, serve with corn chips. Or with…

Happy National Pie Day!

January 23rd is the day to curl up with your meaty pie and celebrate this food holiday in carnivore style. We love a pie filled with meat — from chicken pot pie to steak, ale and kidney pie. Cornish pasties or any hand-held pie rank high on our list. Shepherd’s pie with Wagyu beef is a…

Saucy Series IX: Cumberland

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Cumberland Sauce Alfred Lunt and Lynn Fontanne were giants of the American stage from the 1920s to 1960. They…

Saucy Series VIII: Bordelaise

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Bordelaise Sauce Sam Ward was one of the great entertainers of the 19th century. He virtually invented lobbying in…