Not just for braising in the oven, our beautiful, grass-fed short ribs are the ultimate cut for smoking. The process helps break down the collagen in this nutrient-dense cut and will lead to tender fall-off-the-bone beef that melts in your mouth. Check out the method and try it in your backyard soon.
Tag: dartagnan foods
How to Bake Focaccia with Fiddlehead Ferns
We found an unbeatable combination – fiddlehead ferns and focaccia. The edible fiddlehead fern is one of the early signs of spring, with the coiled green shoots appearing on the barren forest floor and announcing the change of season. But they are only around for a very brief time – and go in and out…
Welcome Spring!
Each year, we are excited anew to see the first ramps, fiddlehead ferns, and morel mushrooms arrive in the warehouse. These green and fragrant products are definite signs that spring is here. Our chef clients clamor to be the first to put these foraged delights on the menu. After the supply steadies, our home cooks can expect ramps, fiddlehead…
A Simple Venison Chili You’ll Love
For many people, their first venison experience is with ground meat. That’s because most venison is hunted and ground up, frozen, and enjoyed over the winter. Not so with our premium New Zealand venison. Farm raised in nearly wild conditions, the red deer get a diet of nutritious grasses and roam vast, pristine pastures. This…
Christmas Dinner: Recipes for 7 Splendid Side Dishes
These recipes for side dishes involve ingredients we love, like truffle butter, duck fat, bacon, and chorizo. Whether baking yeast rolls or sauteing green beans, there’s always room to make things a bit more savory. We hope you will try some of these recipes for your holiday meal, or any other occasion where full flavor…
Meet the Mushroom: Black Trumpet
This is a mushroom that goes by many names: black chanterelle, black trumpet, horn of plenty, poor man’s truffle. In Latin it is Craterellus cornucopioide. Without a separated stem and cap, the mushroom looks like an elongated funnel. The aromatic, thin-walled and delicate fungi range in color from grayish brown to almost black. Beautiful velvety…
Stuffing vs. 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. Some people will tell you that it’s called stuffing when cooked inside the bird, and dressing when cooked separately. And in the south, they call both versions dressing. They are really…
What the Turducken?!
Having a hard time choosing a holiday bird? Love turkey? Also love chicken? How about duck? If you love these birds as much as we do, why not have all three at once? That’s right, we’re talking about turducken, that gorgeous Cajun concoction made from a stuffed, deboned chicken inside a stuffed, deboned duck inside…
Marvelous Meat Pies
What image do you conjure up when you hear the word pie? Something with fruit – maybe apple, blueberry, cherry or key lime? As much as we adore those, the most important pies in the annals of gastronomy are not the ones served for dessert, topped with a scoop of vanilla ice cream. No, the serious…
When Cauliflower Meets Truffle Butter
Cauliflower is gaining on kale as the vegetable of moment. It’s showing up in all kinds of recipes, and brings back over 25 million hits in a Google search. We love our vegetables at D’Artagnan; we just like them a little better with truffle butter and cream. So this Truffled Cauliflower Gratin recipe is just our…
Makes a Gourmet Meal in Minutes
Have you tried Duck Leg Confit? It’s a signature D’Artagnan product – and a tasty one! The meaty legs of duck are cooked in aromatic juices until tender. This fully-cooked product is our favorite fast food. Here are two recent reviews left on our website about our duck confit. We love to see how people…
Antibiotics in Food An Official Health Crisis
Thirty-one years ago, Ariane founded D’Artagnan as an antidote to the industrial food system. Way back then, it was a novel idea to source from small farms, and to commit to free-range, natural production, sustainable, humane farming practices, and no antibiotics or hormones. Over the last few decades it has grown clearer that Ariane’s vision…