As part of our culinary classics recipe series, we made a little adaptation to beef Bourguignon. Hey, the rules are there to be understood, and then broken. Why use beef stew meat when you can use beef short ribs? So satisfying on a chilly day, beef Bourguignon is super easy to make and well worth…
Tag: classic french cooking
Have You Cooked this Classic? Try Our Short Rib Beef Bourguignon Recipe
As part of our culinary classics recipe series, we made a little adaptation to beef Bourguignon. Hey, the rules are there to be understood, and then broken. Why use beef stew meat when you can use beef short ribs? So satisfying on a chilly day, beef Bourguignon is super easy to make and well worth…
Tips for Making Steak Tartare at Home
Steak tartare is a true culinary classic, and a dining experience like no other. It is a melt-in-your-mouth delicacy made from the choicest high-quality beef steak – freshly chopped or minced, highly seasoned and enjoyed raw. The texture and mouth feel is beyond buttery, and the delicate flavor of the beef exquisite, with a balance…
The Duck Press: A French Classic
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…
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…
Center of the Plate | D'Artagnan Blog 