Brunch, a brilliant combination of breakfast and lunch, is often the most anticipated meal of the week. This best-of-both-worlds feast is perfect for those lazy weekend days when sleeping in is a must. Brunch is usually served between 10 a.m. and 2 p.m., and in terms of food, anything goes. While we like a leisurely…
Tag: d’artagnan
Stewing Essentials
Stewing is a versatile and economical method of one-pot cooking which creates delicious, stick-to-your-ribs dishes of tender meat and rich sauce. Similar to braising, a stew often consists of meats and vegetables slow-cooked in flavorful liquid over a low flame. The perfect antidote to winter’s chill, stew is deeply comforting and easy to make at…
Happy Valentine’s Day!
Just for fun, here are some terms the French use – both for food and for love. Each term of endearment can be cooed in a receptive ear, or ordered at a restaurant. Wishing you a sweet – and savory – Valentine’s Day!
5 Braise-Worthy Recipes
When it’s cold outside, we crave a good, long braise. So let’s look at some classic recipes for braising, shall we? 1. Rabbit. This Irish recipe by the inimitable Colman Andrews has hard cider in the braising liquid. Which is also really nice for drinking while your rabbit simmers.
Garlic & Black Truffle Mashed Potatoes
This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes. Ingredients 2lbs Yukon Gold potatoes, peeled and cut into large chunks 8-12…
Oven-Roasted Veggie Fries with Duck Fat Recipe
If you like potatoes with duck fat, you’ll love these. Gorgeous roasted vegetable “fries” get extra flavor and color from a swath of luscious duck fat right before baking. Delicious as a side dish or chilly day snack. Ingredients Assorted root veggies, such as parsnips, turnips, carrots, and beets; scrubbed, peeled and cut into ¼…
5 Pork Recipes We Love
It’s simple. Pork is nature’s candy. We love to cook it and to eat it, and suspect you feel the same. Every bit of the pig offers a tasty cut, and we appreciate them all, from pork chops to racks of ribs and beyond. So here are 5 recipes for pork that will inspire you to heat up the…
New Year’s Eve Party
We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year. If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these…
Secret Ingredient: Chestnuts
Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan. The chestnut tree is nicknamed l’arbre à pain, or “bread tree” in France, with good reason: from sweet to savory, chestnuts make their way into many dishes. A natural to pair with poultry (turkey, goose, duck) or pork…
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…
Roasting for the Holidays
What are you roasting for Christmas this year? It seems fitting that a holiday gathering should center on a piece of roasted meat. Thanksgiving has the turkey, but at Christmas there’s room for more culinary expression. While technically not a roast, something we always recommend for a big party is the cassoulet. An iconic French…
Center of the Plate | D'Artagnan Blog 