Roast Gala Goose Recipe

Forget your fear of flabby, greasy goose! This do-ahead method produces a succulent, flavorful bird with crispy skin. After poaching, only a half-hour of high-heat roasting is needed before serving.  It’s a classic and perfect centerpiece for a Christmas meal and should serve six. Ingredients One 9 to 11lb goose 3 tablespoons rendered goose fat 1½ cups…

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Saucy Series Part V: Sauce Robert

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 Robert Sauce Robert is one of the ancient sauces. Mentioned in literature and dating from at least…

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Ham, Glorious Ham!

In the December issue, Bon Appétit magazine “effusively recommends” our bone-in heritage ham for your holiday dinner. Obviously, we couldn’t agree more. There is nothing so satisfying (and impressive) as a gleaming, glazed ham on the table. Click over to the Bon Appétit site and start planning your own path to ham nirvana (step one, buy it from dartagnan.com)….

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Recipe: Alsatian Roast Goose with Foie Gras and Chestnuts

This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christmas Eve. And in true Alsatian style, is served on a bed of cabbage. Ingredients For the cabbage: 1 large head red cabbage 1 cup red wine 2 teaspoons red…

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How to Make Chabrot

A  message from Ariane … Faire chabrot… it’s a rustic tradition from rural France that continues to this day in the Southwest, my region.  It’s an expression of conviviality and continuity, of simple pleasures at the table. So what is chabrot? It’s a fun way to finish a bowl of soup. When in Gascony, it…

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Thanksgivukkah Comes But Once Every 79,000 Years

You’ve surely heard. It’s being touted by the media as a once-in-a-lifetime event. The convergence of the Jewish and Gregorian calendars brings us a hybrid holiday this year: Thanksgivukkah. Hanukkah falls early this year, with the first night of the Festival of Lights on Wednesday, November 27. And Thanksgiving is later than normal on Thursday, November…

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The Duck Fat Doughnut Recipe

The duck fat doughnut is a savory miracle. We love this recipe by the incomparable Ian Knauer from  Gourmet magazine, and we continue to believe it is the best doughnut ever. But we might be biased. There is a lot of duck involved. It’s a perfect recipe for Hanukkah, or for that rarest of holidays, Thanksgivukkah. Sufganiyot, or doughnuts,…

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Duck Fat Potato Pancakes AKA Latkes with Foie Gras

These golden potato pancakes are crisped in duck fat before being crowned with silky foie gras and tart apple. Delicious. And appropriate for Hanukkah. Or Thanksgivukkah. After all, the history of foie gras in Europe can be traced back to Jewish immigrants, who brought the technique of fattening ducks and geese from Egypt. Schmaltz, anyone?…

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About Our Reserve Jean Reno Olive Oils

A message from Ariane… It’s not every day that you meet a movie star like Jean Reno, let alone go into business with him. But I was lucky enough to have a long dinner with the great man and our talk turned to food, to France, and to his passion: olive oil. Not only olive oil,…

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Turkey Stuffing v. Dressing

Whether a stuffing is a dressing, or vice versa, is as much about semantics as whether it is cooked inside or outside the bird. One thing that is certain, both are tasty, fragrant, comforting and satisfying; accompaniments with a balance of texture and taste that complement the bird and pay compliment to the cook. While…

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Ariane Talks Turkey on TV

Ariane appeared on ABC 7 Eyewitness News yesterday to share her tips for making the perfect turkey this Thanksgiving.  If you missed it, you can watch the video  and get Ariane’s recipes here. For more turkey recipes, go to our website. Ariane brought three different types of turkeys — wild, heritage and organic — to…

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