Why does air-chilled chicken taste so much better than the average bird? Here are a few of the key reasons. Chill Out Since the mid-1990s the USDA has required that the temperature of a chicken carcass be lowered to at least 40 degrees within four hours of slaughter. Most processors cool chickens in vats of…
Tag: d’artagnan
Food for Thought: Stuffed Mushrooms
We never need an excuse to stuff mushrooms….but for National Snack Month Ariane was invited to share her recipe on Local 12 News. Watch the short video here and start stuffing! And you can read the simple recipe on our website. Great for parties or snack time, these stuffed mushrooms are a staff favorite.
Foie Gras Cream Puffs with Black Truffle
Looking for a show-stopping appetizer for your Valentine’s Day dinner? Or perhaps the perfect hors d’oeuvre for a party? Amuse your bouche with these crispy choux puffs – the silky, creamy, truffle-studded foie gras center makes a satisfying contrast of textures. Ingredients 4 tablespoons unsalted butter 2 eggs ½ cup water Pinch of salt ½ cup all-purpose…
Game Day Eats: Top 5 Mains for Super Sunday
Looking for game day menu ideas? A cold afternoon in February seems like the perfect time for warming, hearty dishes and you can score a touchdown with our game-day recipes. Top 5 Main Dishes for Super Sunday Cassoulet is nothing but French chili – granted, it has a lot of incredible cured meats and heirloom…
Game Day Eats: Top 5 Snacks Foods for Super Sunday
What are you eating on game day? Score a major win with our recipes for every kind of game-viewing party, from snacks and bites to full-on hearty meals. Top 5 Snacks Foods for Super Sunday 1. Super pigs in a blanket. Because our 1 lb. French-style pork and garlic sausage makes enough for everyone to enjoy…
New Steak Gift Sets
Just in time for the gift-giving season, here are three new ways to share your love of steak. Each collection is offered at a special price for the holiday season. Click through the links to get more details. Our marbled and flavorful beef comes from cattle raised exclusively for us by a cooperative of ranchers…
Introducing a New Pork Chop
There’s a new cut of pork in town. What the New York strip steak is to beef, this chop is to pork. And that’s why we call it a NY strip chop. This uncommon Berkshire pork chop is cut from the short loin and offers all the flavor and texture of heritage pork. In other words,…
What is the Paleo Diet?
The Paleo diet has been coming out of the cave and into the mainstream over the past few years. This return to pre-agricultural eating has its detractors and supporters, like any dietary trend. But in a world where people seem to be eating themselves to death with processed foods, the Paleo Diet encourages a return…
Fiery Goa Pork Vindaloo
Welcome guest blogger Cherie Scott, who made the improbable journey from her birthplace in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a…
D’Artagnan Chorizo and Maine Little Neck Clams in a Spicy Seafood Broth
Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes –…
Ideas for Leftover Ham
Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. For the in-depth story on the inspiration for the mousse, plus lots of historic photos, visit her blog. I abhor wasting food, so I was thrilled when one of our finest chefs, Dan Barber of…
Signs of Spring: Ramps
We are sure that spring is here when the ramps arrive. We’ve had them for a little while now, in limited quantities, and they have been selling out quickly to our chef clients. These fragrant wild leeks are the hottest thing on spring menus. Among the very first green to appear in the dead woods,…
Center of the Plate | D'Artagnan Blog 