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…

Perfect Pork Plating with Anita Lo

Chef Anita Lo of Annisa, a long-time friend of D’Artagnan, was featured on Serious Eats explaining her philosophy behind plating pork loin. Yes, it’s our Berkshire pork, but aside from that, we have a lot of respect for Chef Anita and find this a fascinating peek into the mind of a brilliant chef. We are…

What is Barding?

Most people agree that everything tastes better with bacon. Wrapping foods in bacon is a fad with serious staying power…and deep historical roots. The technical term for wrapping food in a layer of fat to add flavor and moisture is “barding.” Bacon is commonly used because aside from its signature fat content, the flavor is…

A Salad Post (Scandalous!)

You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it. And it’s summer  – the perfect time to try…

Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots

Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks – hot off the grill. Serve these beauties with your favorite potato dish and a crisp green salad. Ingredients 2 shallots, thinly sliced into rings ¾ cup whole milk ¾ cup all-purpose flour ¼ cup cornstarch…

Bacon & Cheese Pull-Apart Bread

Great for brunch, this golden bread is packed with flavorful bacon, cheese, and fresh herbs between each heavenly layer. Adapted from a sweet bread recipe by legendary baker, Flo Braker, this bread is sure to be a crowd-pleaser. Serve warm with unsalted butter for an extra decadent treat. Ingredients 2 cups bread flour 1 cup…

Sandwich Savoir-Faire: Top 6 Sandwiches

August is National Sandwich Month! We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé.  “America is a confirmed…

Pardon My Foie Gras: Between the Covers

Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app! Though a far cry from the comprehensive volumes Julia Child penned on French…

Saucy Series XI: Sauce Romaine

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 Romaine In researching for my Sauce Series, I have tried to cover all the classic mother sauces and…

Saucy Series X: Bechamel Mornay

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 Béchamel Mornay I discovered Filet of Sole Verdi when I read a description of it that made me…

Recipe: Kale Chips Done Right

It seems like the whole world suddenly became obsessed with kale. Well, we like a leafy green just fine, especially when it’s cooked in duck fat. Hey, everything tastes better with duck fat. Just take your kale cooked, and in moderation. There’s been a few reports lately about the dangers of too much kale, especially…

A Saucy Conversation with Deana

“Sauces are the splendor and the glory of French cooking” ~ Julia Child March is National Sauce Month. And so … let’s talk about sauces!! We will glory in any sauce. Sriracha. Marinara. Fra Diavolo. Bechamel. Bourbon barbecue sauce. Tartar. Chimichurri. Mole. We believe there should be sauce on everything. But when it comes to sauces,…