This stunning recipe looks harder than it is. The flaky pastry can be store-bought (it doesn’t get easier!) and if you can tie shoes, you’ll be adept at creating this braided look. Packed with our new chicken confit, mixed mushrooms, spinach, truffle butter béchamel, and two types of cheese, this is a whole new level of…
Tag: d’artagnan recipe
Savory & Sweet: Foie Gras Crème Brûlée Recipe
Crème brûlée means “burnt cream,” and is one of the all-time-great desserts. The first recorded recipe for this custard with a burnt caramel crust is in François Massialot’s 1691 cookbook Cuisinier royal et bourgeois. Last seen as crême à l’Angloise in 1740, the recipe more or less vanished from French cuisine until the 1980s. How anything so…
9 Turkey Alternatives that Rock
When it comes to tradition, nobody will dispute the place that turkey has on the Thanksgiving table. But for those who don’t care for this fine fowl, or those who are feeding a small gathering, there are delicious options. Read on for several turkey alternatives for your holiday meal. 1. Go for a Goose Another…
Seriously: Try this Kale Recipe
Kale. The four letter word that launched a thousand juice bars. When we eat kale, we like it cooked, thank you very much. Preferably with animal fat such as bacon or duck fat. Hard to believe, but kale is not the best leafy green to eat raw. It has goitrogens which can inhibit thyroid function,…
The Joy of Cooking with Vincent Price
In honor of National Cookbook Month we have been polling the D’Artagnan staff and asking for their top cookbook picks. And here’s one that is perfect for Halloween … My favorite cookbook, because of the content and the author, is Vincent and Mary Price’s A Treasury of Great Recipes. I was a strange kid. Vincent…
Oatmeal Cookies with Bacon, Apple & Pecans
We’re fond of baking with bacon. Our Berkshire-breed, applewood smoked bacon makes these cookies a carnivore favorite. Cookies for dessert? Yes. Cookies for breakfast? Sure! These hearty oatmeal cookies are studded with crumbled bacon, toasted pecans, and two kinds of apples, then sprinkled with maple sugar for an extra dimension of flavor. They’re sweet and…
Poutine or Disco Fries?
Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days. This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds. But, oh, what a winning combination! Food bloggers swoon over poutine and post photos all over the internet (go ahead,…
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…