Center of the Plate | D'Artagnan Blog

A Saucy Series, Part I: Espagnole

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. Holy Mother of Sauces Lots of people are a bit afraid of French sauces because they think they…

Hog on Hog

Hog on Hog from Listen Films on Vimeo. Now that’s how you do it! Here’s an insanely cool video from our client Alobar restaurant in Long Island City, New York. Chef Ian Kapitan straps our suckling pig on for a joyride through NYC before turning it into one of his signature dishes: Porchetta di Testa….

Presidential Palates

Happy Presidents’ Day! We’ve done extensive internet research on presidential preferences in food. As a result, we now have a game plan in case any of our presidents come over for dinner. George Washington (1789-1797) liked a savory steak and kidney pie, a common dish in his day, so we would bake him up some Deer,…

All About Venison

For many, venison is associated with a hunter friend who dispenses irregular, butcher-paper-wrapped meat parcels of uneven quality and dubious taste. So it’s not a surprise that venison’s reputation has been less than stellar until recently. Over the last decade or so, venison has become more main stream. The best restaurants in the country include it on…

Featured Recipe: Arista with Pork Tenderloin

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…

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…

Ideas for Edible Holiday Gifts

Edible holiday gifts, made lovingly by hand, are often times the most appreciated. Not only a delightful gesture, rolling up your sleeves and getting messy in the kitchen can be a lot of fun. Plus, it’s a great way to check multiple people off of your gift list in one fell swoop. Here are our…

Our Gift Picks for Food Lovers

1. Grande Charcuterie Basket For that cured meat fanatic who makes their own cornichons. 2. Cassoulet Recipe Kit with Authentic Cassole For the Francophile who loves to throw dinner parties. 3. Medallion of Foie Gras with Black Truffles For your foodie sister – who likes to spread it on thick. 4. French Ossetra Caviar with Mother of Pearl…

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…

A message from Ariane

Dear customers, chefs and friends, We are happy to report that D’Artagnan headquarters, in Newark NJ, has now returned to normal activities as power was restored. While several of our team members have incurred damage to their homes, and are still without electricity, they are all here to resume work. Our hearts go out to…