Category Archives: recipes

Thanksgiving Menu

Thanksgiving Dinner Menu – 11 Delicious Recipes!

It’s the final countdown to Thanksgiving, so how about some delicious inspiration? We gathered our culinary troops to help you out! We’ve selected our favorite Thanksgiving recipes from genius foodies from all around the web. Spend spend less time researching, and more time enjoying.  Take a look and get cookinspired!

Thanksgiving feast!

Photos by: 1) My Endless Picnic. 2) The Galley Gourmet 3) Cooking Canuck 4) A Spicy Perspective 5) Tide & Thyme 6) An Edible Mosaic 7) The Faux Martha 8) Domesticate ME! 9) Drizzle & Dip 10) Unexpected Elegance 11) Simple Gourmet Cooking

A THANKSGIVING DINNER MENU

  1. Homemade Cranberry Sauce – My Endless Picnic
  2. Dry Brined High-Heat Roast Turkey – The Galley Gourmet
  3. Turkey Gravy – Cooking Canuck
  4. Apple Cider Turkey Gravy – A Spicy Perspective
  5. Roasted Turkey – Tide & Thyme
  6. Pumpkin And Cheese Spice Bread –  An Edible Mosaic
  7. Cranberry Sauce – The Faux Martha
  8. Mashed Sweet Potatoes with Goat Cheese, Sage and Pepitas – Domesticate ME!
  9. Roasted Sweet Potato With Pecan and Maple – Drizzle & Dip
  10. Pecan Pie – Unexpected Elegance
  11. Buttermilk Biscuits – Simple Gourmet Cooking

 

fresh truffle recipe truffle risotto truffle ragu truffle pizza

Wintertime Weeknights: Favorite Fresh Truffle Recipes

fresh truffle recipe truffle risotto truffle ragu truffle pizza

Looking for an update to your Friday night menu? Fresh truffle season is in full swing, with aromatic white truffles from Italy and black truffles from France flown in every week (and flying off our shelves!). These amazing mushrooms are easy to incorporate to any dish – slice and add! Don’t believe us? We found three great truffle recipes to make this winter more delicious. Invite friends over, grab a great bottle of wine, and get ready to enjoy those long winter nights with good company and delicious food.

OUR FAVORITE FRESH TRUFFLE APPETIZER: RISOTTO

Comfort food at its best, risotto gets some serious upgrade to first class when you add truffle shavings.  We loved that in this fresh truffle recipe by Fred of Delicious Tapas (www.delicioustapas.blogspot.com) reinvented the usual hearty (and heavy) risotto dish as a tapas, meaning a small, appetizer-sized portion. It gives you the opportunity to get a taste of the dish, without the moaning and groaning (and guilt!) that  comes after eating a very heavy meal.  The truffles are sliced paper thin and then added at the end of the preparation, where the heat and steam of the risotto brings out the aroma and flavor. Although Fred uses black truffles, you can easily substitute for fresh white truffles for a more intense garlicky aroma. Serve this as a fresh truffle appetizer at your next dinner party or alongside some other small dishes as a tapas meal.

Get the recipe! > Truffle Risotto

Truffle risotto recipe

Truffle Risotto, Tapas-Style! Photo by: delicioustapas.blogspot.com

FAVORITE FRESH TRUFFLE ENTREE: LAMB RAGU PAPPARDELLE 

When the weather turns chilly and we want a rich, filling dish that will carry put some warmth in our bones, we turn  to this fantastic Lamb Ragu Papperdelle with fresh truffle shavings by Noms & Rambles (http://www.NomsandRambles.net).  This is the perfect winter truffle recipe, combining tender, fall-of-the-bones roasted lamb with colorful (and healthy) vegetables, a flavorful Napoli tomato sauce and lots of aromatic herbs and spices.  The fresh truffle shavings give this otherwise rustic “country” dish an indulgent and luxurious final touch. Perfect for a large gathering, make enough for leftovers; this dish demands seconds!

Get the recipe! Lamb Ragu Pappardelle With Fresh Black Truffles

Lamb Ragu Papperdelle With Shaved Truffles truffle recipe

Lamb Ragu Papperdelle With Shaved Truffles. Photo by: www.nomsandrambles.net

FAVORITE FRESH TRUFFLE SNACK: TRUFFLED PIZZA

The plainest and most commonplace dish goes from dull to deluxe when you use the right ingredients and some imagination.  Start with a simple thin crust pizza dough, then layer up delicious fresh mozzarella (from real buffalo milk), a bit of truffled cheese, sweet Prosciutto di Parma ham, a bit of truffle oil, and finish up with thin slice of fresh truffle (white or black, your choice). Unlike chewy doughy crusts, a thin crust allows you to actually taste the great ingredients you’re using. This sophisticated fresh truffle recipe for pizza is ready in minutes (make the dough ahead and freeze) and will become your go-to dish for a glamorous pizza party.

Get the recipe! Prosciutto & Mozzarella With Truffles Thin Crust Pizza

Prosciutto, Mozarella & Truffle Thin Crust Pizza.

Prosciutto, Mozarella & Truffle Thin Crust Pizza. Photo by: www.gourmetfoodworld.com

Products from this post:

Fresh Italian & French Truffles >
Prosciutto di Parma >
Organic Arborio Risotto Rice >
Mozzarella di Bufala >

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction.

Winter Weeknights: Braised Chicken With Sherry and Sherry Vinegar

There are a few things more comforting than a big bowl of pasta during a cold winter night. Easy to make (boiling water, anyone) and the ingredients don’t really spoil (who has ever looked at the expiration date on a box of spaghetti?). However, weeknight pasta can get boring and need beefing up, or, in this case, chicken-ing up! Introducing your new favorite pairing for your winter spaghetti dinners: Braised Chicken With Sherry Vinegar by Alexandra of AlexandraCooks.com.

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction

Sophisticated Take On Chicken And Noodles! Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction, Over Egg Noodles. Photo by: Alexandra of AlexandraCooks.com

The dish itself is derived from a French recipe, chicken au vinaigre, which consists of braised chicken in a thick sauce of shallots and tomatoes reduced in sherry vinegar and sherry wine. The modern twist comes from the egg noodles (or any other pasta). Noodles are thoroughly NOT French, but perfect for this dish, according to Alexandra (and we agree!), because the wide noodles “soak up the delicious sauce so nicely”.

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction – browning the chicken. Photo by: Alexandra – AlexandraCooks.com

The recipe calls for the more flavorful sections of the chicken – thighs and drumsticks. However, Alexandra buys the chicken whole and like to cut it up – she has a super useful video on how to do this, if you’re interested in giving it a try. If, however, you’re not feeling like putting in some many kitchen hours, just buy a tray of thighs and drumsticks (organic or free-range chicken is always more flavorful).

Why Sherry Vinegar?

The addition of a good aged Sherry vinegar makes a world of a difference in sauces. To even be considered Sherry vinegar, it must be produced from the sherry grape, aged in American oak barrels for at least six months, and all this needs to happen in what’s called the “sherry triangle” of Spain, an area in the Spanish province of Cadiz. This wine vinegar is sweet, well rounded, with a full bouquet of flavors, which translates into the finished preparation.

This dish will fill your kitchen with delicious aromas, as you braise, sauté and reduce your heart out. Serve Alexandra’s Braised Chicken in Sherry Vinegar with egg noodles, your favorite spaghetti, or just with a big hunk of bread to wipe that plate nice and clean. For more of Alexandra’s great recipes, follow her blog at www.AlexandraCooks.com. You can view her original recipe, along with some very useful tips, here.

Products From This Post:

Cepa Negra Sherry Vinegar – Aged 40 Years
Pedro Ximenez Sherry Vinegar
French Dijon Mustard
Spanish Natural Rock Salt

Braised Chicken With Sherry and Sherry Vinegar - AlexandraCooks

Rating: 51

10 minutes

50 minutes

Total Time: 1 hour

Yield: About 4 Servings

Braised Chicken With Sherry and Sherry Vinegar - AlexandraCooks

Ingredients

  • Thighs and drumsticks from one 3lb chicken, skin on.
  • kosher salt, plus more to taste
  • freshly cracked pepper, plus more to taste
  • 3 tbsp flour
  • 1 tbsp + 1 tsp olive, grapeseed or peanut oil
  • 1/4 cup + 2 tbsp shallots, finely chopped
  • 2/3 cup medium-sweet sherry
  • 1/3 cup sherry vinegar, prerably aged
  • 1 – 1-1/2 tsp sugar
  • 2 cups chicken stock
  • 1 cup drained and coarsley chopped peeled plum tomatoes
  • 1 tbsp dijon mustard

Instructions

  1. Season chicken all over with salt and pepper. Dredge chicken in flour and shake off excess.
  2. Heat 2 tsp oil in a skillet and sear chicken until golden on each side. Add more oil as needed working in batches.
  3. Reduce heat and sauté shallots, covered until softened; uncover and sauté until golden brown. Add sherry and deglaze; reduce by half. Add vinegar and sugar and reduce by half. Add chicken stock, tomatoes, mustard, salt and pepper. Add chicken thighs and legs, partially cover and cook 7 mins. Cover and simmer 20 mins or until chicken is cooked through.
  4. Remove chicken to a plate.
  5. Simmer sauce 10 mins or until slightly thickened and flavors are rich and mellow.
  6. Return chicken to pan and heat through.

Notes

Serve this mouthwatering braised chicken in sherry vinegar over your favorite pasta, or simply with a side salad and a big hunk of bread.

http://www.gourmetfoodstore.com/gourmet-food-blog/braised-chicken-sherry-vinegar/

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Beautiful Pairings: A Delicious Duck Breast Recipe With Wine And Figs

Muscovy Duck Breast Recipe: Start with delicious duck breasts and sweet ripe figs.

Muscovy Duck Breast Recipe: Start with delicious duck breasts and sweet ripe figs.

We’re in the midst of the most beautiful season, the peak of autumn, filled with the blazing red of fall foliage and vibrant orange of pumpkin patches. Culinary speaking, autumn is a lovely time for cooking, with gorgeous seasonal ingredients bringing flavor and color to our tables, and the weather allowing for heartier main dishes with meats. Today we’re featuring a duck breast recipe that highlights some of our favorite ingredients: earthy duck breast, sweet figs and voluptuous wine.

This duck breast recipe starts with boneless Muscovy duck breasts. Muscovy duck is a fabulous flavorful fowl meat, with a bold and succulent flavor, much more complex than what you would expect. Paired with the sweet figs cooked in Beaujolais wine, it’s absolute perfection – a sophisticate melding of sweet and salty flavors, a buttery on the inside yet crispy on the outside texture, and just a sublimely rich dish.

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Muscovy Duck Breast Recipe: The finished dish! Succulent, sweet and gorgeous.

Cooking Tips For Our Muscovy Duck Breast Recipe

This duck breast recipe is simple, but there are some things to know.

  • Muscovy duck breast should always be cooked medium (or medium rare). Overcook it, and it’ll be dry and tough. So…
  • Use a kitchen thermometer if you have one, to make sure you don’t overcook it. Our duck breast is ready once the inside temperature reaches 120 degrees.
  • Look for the ripest figs you can find, they’re the sweetest! They should be soft (but not mushy), and have small wrinkles on the skin.
  • You don’t need oil or butter for this Muscovy duck breast recipe; the duck meat itself has enough fat to cook to perfection by itself.
  • Save the rendered fat from the pan where you cooked the duck breast, this concoction is full of delicious flavor and perfect for sautéing veggies or potatoes
  • Serve with your favorite red wine, especially great with Burgundy wine or Pinot Noir.

 

Duck Breast With Wine-Poached Figs

Rating: 51

20 minutes

50 minutes

Yield: 2

Duck Breast With Wine-Poached Figs

A delicious combination of perfectly-cooked succulent duck breast, paired with a reduction of sweet figs in Beaujolais wine.

Ingredients

  • 2 boneless Muscovy duck breasts
  • 6 figs
  • 1 stick of cinnamon
  • 1 bay leaf
  • 2 cup of Beaujolais wine
  • 2 cup of Chianti wine
  • 1 cup of sugar
  • 2 large Yukon gold potatoes
  • Salt and pepper
  • Parsley for garnish

Instructions

  1. Add 2 cups of Beaujolais wine, 2 cups of Chianti wine, of sugar, bay leaf and cinnamon stick to a medium pot, over medium heat. Bring to a boil, then remove from the stove, and add the whole figs. Bring back to a boil and simmer for about 10/15 minutes over medium heat.
  2. Remove the wine and fig mix from the stove, then carefully remove the figs one by one and place them in a double bowl with ice. Leave to cool. Once the figs are fully cooled down, mix them back up with the wine sauce. If you want, do this one day in advance and keep the sauce in the refrigerator until you use it.
  3. Pre-heat the oven to 350.
  4. Peel and dice the potatoes into ½-inch thick cubes. Pour some flour on a shallow dish, and toss the potatoes, very lightly coating them in flour.
  5. Place a sauté pan over medium-high heat, drizzle some olive oil, and sauté the potatoes until lightly browned. Transfer the potatoes to a shallow oven pan, salt and bake until fully cooked (about 10/15 minutes).
  6. While the potatoes are baking, prep the duck breast.
  7. With a sharp knife, score diagonal and horizontal lines (diamond pattern) on the skin side of the duck. Season with salt and pepper on both sides.
  8. Place the duck breast skin-side down on a large sauté pan, over medium heat, and sauté until golden brown (no butter or oil needed here!). Flip, and cook the other side.
  9. Once the duck breast is ready, remove from the pan and plate, adding the potatoes (garnish them with parsley). Cut the figs in half and heat the wine sauce, pouring over the duck breast.
http://www.gourmetfoodstore.com/gourmet-food-blog/duck-breast-recipe-with-wine-and-figs/

Products from this post:

Muscovy Duck Breast – Boneless >
Cinnamon Sticks >
Gourmet Salt >

Coq Au Vin Recipe: slow cooker gourmet style.

Cooking With Wine: A Delicious Coq Au Vin Recipe

There’s a wise saying that says, “you only need four things in life – family, friends, great food and great wine“….ok, so we just made that up…but doesn’t it just ring true?! Today we’re featuring a classic dish that is cooked with great wine, and is the perfect meal to share with friends and family: Coq Au Vin!

Cooking with Wine: Coq-Au-Vin Recipe

Cooking with wine: Coq-Au-Vin recipe. Ph: I-Hua Lim. www.msihua.com

One of the most well known of French cuisine dishes, the classic Coq Au Vin recipe – which easily translates into “chicken in wine” (but sounds oh-so much fancier in French) is a sort of rustic country recipe given a sophisticated twist. The ingredients are farm basics – chicken and fresh vegetables.  But it’s that robust flavor of a fine red wine that gives this dish that sensual, luxurious touch.

COQ AU VIN RECIPE ESSENTIALS:  THYME, WINE & TIME

There are several steps to a Coq Au Vin recipe, and a most important ingredient: patience. Although the dish is called simply Chicken in Wine, it should really be called SLOW-Cooked chicken in wine…you’ll need wine and time! This recipe needs long cooking times, because the idea is to break down the meat until it’s superbly tender, with nary a hint of toughness, and for the flavors of the vegetables, wine and aromatics to fully blend in together so that every bite is bursting with flavor.

Cooking with wine: Essentials for the perfect Coq-Au-Vin recipe.

Cooking with wine: Essentials for the perfect Coq-Au-Vin recipe.
Photos: Left: Zsuzsanna Kilian Center: Bev Lloyd-Roberts LRPS Right: bert8k

SLOW FOOD, SLOW COOKER!

Since this is one of those “classic French cuisine” dishes, you’ll find tons of results out there for Coq Au Vin recipe. However, the recipe we’re featuring this week was a standout. Slow Cooked Coq Au Vin by I-Hua, from The Chronicles of Ms. I-Hua & The Boy, an amazing cooking blog from beautiful Australia.  Find more fun and delicious recipes by I-Hua at www.msihua.com.

This Coq Au Vin recipe might be “slow cooked” but it’s definitely not time consuming. I-Hua’s trick is using a slow cooker for the job, maintaining all the beauty of this traditional recipe but using the modern time-saving device to avoid slaving over the stove. The result is an amazingly tender chicken, incredibly flavorful, perfect to feed a crowd of hungry and exacting foodies!

Cooking With Wine: Coq-Au-Vin

Rating: 51

30 minutes

6 hours

Yield: 6 servings (approx)

Cooking With Wine: Coq-Au-Vin

Ingredients

  • 1 whole Chicken (chopped into 8 pieces - thigh, drumstick, breast & wings)
  • 7 oz of Bacon (cut into batons)
  • 2 cups (500ml) of Beaujolais Red Wine
  • 1/2 cup (125ml) of Semi-Sweet Sherry Wine
  • 2 1/2 cups of Chicken Stock
  • 1 Tbsp. of Olive Oil
  • 1 Tbsp. of Tomato Paste
  • 2 stalks of Carrot (chop into 2-inch pieces)
  • 12-15 Pickled Pearl Onions (from a jar)
  • 7oz of Button Mushrooms (trimmed & halved)
  • 4 cloves of Garlic (chopped finely)
  • 1 large Onion (chopped finely)
  • 4 sprigs of Thyme
  • 1 Bay Leaf
  • Parsley Leaf (chopped finely) for garnishing
  • 1 Tbsp of Plain Flour
  • Salt & Pepper to taste

Instructions

  1. In a large pan, heat olive oil on medium heat and fry the bacon batons until most of the fat is rendered. Transfer speck to a bowl.
  2. In the same pan (on medium heat), brown the thighs, drumsticks and wings on both sides. This should take about 3-4 minutes each side. Remove chicken pieces.
  3. Place chicken breast (skin side down) in the same pan and fry for 2 minutes and remove.
  4. Transfer fat from the pan into a separate bowl (for the slurry) but keep at least 2 tablespoons of it in the pan.
  5. Return the pan to medium heat and add chopped onion. When the onion starts to soften, add in garlic and cook until fragrant (careful not to burn the garlic).
  6. Pour in the Sweet Sherry and start deglazing the pan by scrapping off the fond at the bottom of the pan.
  7. Once most of the liquid is evaporated, add in the Beaujolais wine, chicken stock, thyme, bay leaf, carrots and tomato paste. Simmer (low heat) for 5 minutes.
  8. Place chicken pieces and speck into the slow cooker. Pour contents from the pan into the slow cooker, making sure that the chicken pieces are covered with liquid (add more chicken stock if required).
  9. Cook on low for 4-5 hours (or until meat is very tender). Add in pickled pearl onions and mushrooms at the last hour.
  10. Transfer chicken pieces, speck, pickled onions and mushroom from the slow cooker to a dish and cover to keep warm.
  11. Strain your stock from the slow cooker through a fine sieve and discard any herbs, chopped onions & garlic.
  12. Heat the stock in a pan (on medium heat) to reduce it a bit. Using the fat kept earlier, mix 2 tablespoons of fat with 1 tablespoon of flour to make your thickener.
  13. Add 1 teaspoon of the flour and fat mixture at a time and stir into the sauce. Do this until you are happy with the thickness of the sauce.
  14. If you prefer a thicker sauce, keep adding more of the flour and fat mix, but keep in mind that you might not have enough sauce to cover the chicken.
  15. Once the sauce is done, return the chicken pieces and other ingredients into the pan to reheat and coat with the sauce. Season with salt and pepper.
  16. Transfer to a serving dish and garnish with chopped parsley.

Notes

Cook time includes slow cooker time.

http://www.gourmetfoodstore.com/gourmet-food-blog/coq-au-vin-recipe/

COQ AU VINE RECIPE & WINE TIP

A Coq Au Vin recipe usually calls for Burgundy wine (the region where this dish originates), but this rule is not set in stone – you can use Beaujolais (which is the wine of choice for our feature recipe), or any other full-bodied red. It doesn’t even have to be French…but to be truly authentic, it should be!

 

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce.

A Recipe For Fall: Roast Chicken With Dijon Mustard and Fresh Tarragon

Are you mourning the end of summer already? Don’t! Fall is such a wonderful season for foodies and gourmets! So we might need to remember to close the windows at night and throw on a sweater. So what! Early fall is the best of both worlds – we still have lovely daytime temperatures that allow us those walks on the beach, and cooler night temperatures give us the chance to add heartier ingredients, autumn-y spices, and finally, FINALLY turn the oven on! It’s time to bring out the big guns (by which we mean, roasting pans, basters, oven mitts, intense ingredients like Dijon mustard, etc.).

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce.

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce. Ph: Sue Moran

Fear not, fellow foodies, we found the perfect dish to transition us to Fall: Roast Chicken Breast With Tarragon and Dijon Mustard Sauce, compliments of contributor Sue Moran, from The View From Great Island.

Intense and bright: Dijon mustard and fresh tarragon.

Intense and bright: Dijon mustard and fresh tarragon. Ph: GourmetFoodStore / Sue Moran

The Recipe: Intense Dijon Mustard and Bright Fresh Tarragon

This recipe is everything we could want for a transitional dish – it’s hearty without being heavy, flavorful without being cloying, and the combination of creamy Dijon mustard sauce with aromatic tarragon is both bright and fresh. The recipe calls for chicken breasts (dish bonus: lots of healthy protein there), but you could just as easily use the delicious tarragon and Dijon mustard sauce with any fresh white fish that’s available at your grocery store (Sue recommends haddock, cod or tilapia).

Colorful seasonal produce to pair with our Roast Chicken With Dijon Mustard and FreshTarragon.

Colorful seasonal produce to pair with our Roast Chicken With Dijon Mustard and FreshTarragon. Ph: Chillimarmalade.com

What to serve this with: a medley of seasonal fall produce, of course! You could try roasting parsnips and carrots, like Sue did, or any other colorful veggie you choose. If you want a bit more oomph, try adding a start for a side dish, like couscous, wild rice or even quinoa. Want more recipes from Sue? Visit her website at www.theviewfromgreatisland.com.

Roast Chicken Breasts with Tarragon & Dijon Mustard Sauce - Sue Moran

Rating: 51

20 minutes

50 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 2

Roast Chicken Breasts with Tarragon & Dijon Mustard Sauce - Sue Moran

A wonderful recipe to takes us into Fall, delicious roasted chicken with a creamy Dijon mustard and bright tarragon sauce.

Ingredients

  • 2 boneless chicken breasts, skin on (I asked my butcher to de-bone a couple of skin-on breasts)
  • olive oil
  • salt and fresh pepper
  • 2 baby vidalia onions, sliced (or 1 leek, or 2 large shallots)
  • splash of marsala, white wine, vermouth or dry sherry
  • juice of 1/2 lemon
  • handful of fresh chopped tarragon leaves
  • 1/2 cup cream
  • 1 Tbsp stone ground or Dijon mustard

Instructions

  1. Rub the chicken breasts with olive oil and season well with salt and fresh pepper. Rub the oil and spices in to the meat.
  2. Drizzle a little olive oil in a pan over medium high heat. When the pan is hot, put the chicken breasts in, skin side down. Sear for a couple of minutes until the skin has good color.
  3. Remove the chicken to a baking pan that has also been drizzled with olive oil, skin side up.
  4. Cook at 400 for 20 to 30 minutes or until done. The time will depend on how large your chicken breasts are (your thermometer should read between 170 and 180.)
  5. Finish under the broiler if you want more color or crispness to the skin.
  6. Set aside to rest under foil.
  7. Reserve any juices from the cooking to add to the sauce later.
  8. In the same pan you seared the chicken in, add the onions and saute over medium low heat for several minutes until they soften. Do not brown them.
  9. Give the pan a splash of wine and squeeze in the lemon juice. Let reduce on medium high for a minute.
  10. Add the tarragon, the cream, the mustard, and any leftover juices from the cooked chicken. Bring to a simmer. Cook for a minute or two. Taste and adjust the seasonings if necessary.
  11. Pour onto a serving platter or shallow casserole dish.
  12. Slice the chicken and nestle into the sauce. Sprinkle with a little more fresh tarragon.
http://www.gourmetfoodstore.com/gourmet-food-blog/chicken-dijon-mustard-recipe/

duck breast with seared foie gras and balsamic cherries

Guest recipe: Duck Breast with Foie Gras and Balsamic Cherries

After a summer of avoiding the oven, cooler weather is finally here and we’re ready to dust off those oven mitts!  To inaugurate the season, we’re sharing with you an exclusive recipe featuring an icon of culinary sophistication, the epitome of gourmet ingredients: foie gras! In this recipe, delicious duck magret is served alongside rich and unctuous foie gras, then topped with sweet cherry in a syrupy balsamic reduction. This foie gras recipe is a truly fabulous way to start off your Fall cooking!

Duck Breast with Foie Gras and Balsamic Cherries

Rating: 51

Total Time: 60 minutes

Yield: 2 servings

Duck Breast with Foie Gras and Balsamic Cherries

Ingredients

Instructions

  1. In a small bowl, stir together the cherries, balsamico and sugar. Cover and place in the refrigerator for at least 30 minutes.
  2. Heat up the olive oil in a non­stick pan on medium/­low heat with a pinch of salt and add the minced shallot. Cook for a few minutes until the shallots turn transparent and then add the cherries, including all balsamico and cherry juice in the bowl. Simmer on medium-­low heat, stirring periodically, until the liquids have reduced to a thick syrup and the cherries are very soft, approximately 15 minutes.
  3. Score the fat on top of the duck breast diagonally in two directions. Cut all the way through the fat without cutting into the meat. Season generously with salt and pepper.
  4. Heat a saute pan over medium-­low heat and then place the duck in the pan, fat­-side down. Allow the fat to render until it's dark brown and crisp, approximately 10 minutes. Drain some of the duck fat from the pan periodically to avoid splatter.
  5. Flip the breast and allow it to cook on the opposite side for a few minutes, until an instant read thermometer reaches 125 degrees F in the center of the breast. Allow the meat to rest for at least 5 minutes.
  6. While the duck is resting, prepare the foie gras. Heat up a nonstick skillet on high until it's very hot. Lightly score one side of the foie gras and season with salt and pepper. Place the foie gras into the hot skillet, which should immediately start sizzling (if it doesn't remove the foie and allow the pan to continue to get hot). Sear for approximately 45 seconds per side.
  7. Lay a bed of arugula on two plates.
  8. Slice duck on the bias into thin strips and fan it over the arugula. Add one slice of foie
  9. gras to each plate, scored side up, and serve immediately.
http://www.gourmetfoodstore.com/gourmet-food-blog/duck-breast-with-foie-gras-recipe/

This exquisite recipe was developed exclusively for us by Jen from Savorysimple.net. Thank you so much for sharing it with us, Jen!


Interested in sharing your recipes with us? Just send us an email to recipes@gourmetfoodstore.com

Labor Day Cookout Gourmet Feast!

Bye Bye Summertime! A Sophisticated Gourmet Labor Day Cookout Menu

Labor Day Cookout Gourmet Feast!

A Labor Day Cookout Feast! Left to Right: Bacon Scallops by Kate, Gourmet Chili Dogs by Bev, Succotash by Profiteroles & Ponytails, & Key Lime Pie by Galaxy Desserts.

It’s… inevitable. Summer, with all it’s fun under the sun, is almost over. Labor Day weekend  is almost upon us, and with it, the unofficial close to the summer season. But before we unpack the sweaters and bring out the comforters, there’s still time for a last summer hurrah! Get ready for a Labor Day Cookout! Celebrate a fun-filled, warm and beautiful long weekend with family and friends… and great food, of course!

Labor Day weekend celebrations are all about barbeques and grilling, picnics and cookouts, so we’ve prepared a summery Labor Day Cookout Menu for you, with recipes as fresh as they’re unfussy, as down-to-earth as they’re sophisticated, with the freshest ingredients of the summer season.

  Labor Day Cookout Menu

Appetizer
Grilled Bacon Scallops by Kate
Salad
Summer Succotash by Profiteroles & Ponytails
Main
Gourmet Chili Dogs by Bev Cooks
Dessert
Key Lime Pie by Galaxy Desserts

 

Grilled Bacon Scallops by FramedCooks.com

Bacon Scallops for a Labor Day Cookout

Summer on a stick! Photo: Bacon Scallops by Kate of FramedCooks.com

Start off your meal with an easy, summer-ready appetizer.  Plump sea scallops wrapped with bacon, brushed with olive oil, seasoned with salt and pepper, and grilled to perfection.  Add a squeeze of lemon and you have the most delicious start to a Labor Day cookout. Grilled Bacon Scallops Recipe

Summer Succotash Salad by Profiteroles & Ponytails

Colorful Labor Day Cookout Salad

The most colorful Labor Day yet! Ph: Saccutash by Profiteroles & Ponytails

An outdoor meal is never complete without a fresh, seasonal salad. This Succotash Summer Salad by Profiteroles & Ponytails could just as easily be a meal by itself. Sweet corn, juicy grape tomatoes, plump edamame, avocado, onions and sweet pepper. Drizzle with some lime juice, olive oil and season with salt and pepper, and you’re done! Summer Saccutash Recipe

 

Gourmet Chili Hot Dogs by BevCooks.com

Gourmet Chili Hot Dogs For Labor Day Cookout

(Hot) Dog days of summer! Gourmet Chili Hot Dogs, Ph: Bevcooks.com

A stylish, sophisticated version of an American classic we all know and love? That’s what we’re talking about! There’s no need to get complicated, to get gourmet. Bev of Bevcooks.com made these barkin’ hot dogs with grilled Polish Kielbasa, slid those puppies into fresh baguettes, then ladled a generous portion of her amazing sweet and spicy chili and finished off with shredded cheddar, diced onion and cilantro. This recipe inspired our Labor Day Cookout Menu, so run for the recipe, now!  Gourmet Chili Dog Recipe

Key Lime Pie by Galaxy Desserts

Key Lime Pie For Labor Day Cookout Desesrt

A flourishing finish! Key Lime Pie by Galaxy Desserts

Our Labor Day Cookout dessert is the most labor-less of them all! These gourmet key lime tarts are made by Galaxy Desserts in California, featuring an all-butter shortbread crust and a filling made out of real Key limes. Just take out of the freezer and serve. Order here >

 

 

Pain au chocolat - delicious flaky french bread filled with melted chocolate

Beyond the Baguette: Our Five Favorite French Breads Plus The Best Pain Au Chocolate Recipe Ever!

A recent New York Times article brought to light very distressing news to us. Forget the economy, global warming, and politics, the world is facing a…French bread CRISIS!  The article stated that, “the average Frenchman these days eats only half a baguette a day compared with almost a whole baguette in 1970 and more than three in 1900.”

Mon dieu!

The icon of French breads, a crusty baguette.

Simply perfect: the icon of French breads, a crusty baguette.

Take heart, baguette lovers, help is on the way! To counteract this unacceptable situation, the Observatoire du Pain, a lobby for bakers and millers, has started a campaign to promote the consumption of one of France’s most iconic food staples, French bread.

And because there’s nothing that we love more than a good food cause, we’re joining the cause, and giving French bread some love and attention. Here’s our list of Five Favorite French Breads plus, a delicious Pain Au Chocolat recipe to try your bread-baking hand at home.

Tackling the French bread crisis, one baguette at a time!

OUR FAVORITE TYPES OF FRENCH BREAD

  1. The Baguette: the ultimate classic, this flute of crusty bread should practically be stamped on your passport when you enter the country.  A traditional baguette or “baguette de tradition” must, by French law, have the following ingredients: wheat flour, water, salt and yeast. Perfect in it’s simplicity! Don’t feel like baking? Try our frozen, ready-for-the-oven artisan baguettes by Bridor! Click here
  2. The Brioche: a mixture between bread a pastry, brioche is made with a super buttery dough, braided into the classic shape. But it’s the addition of sugar and eggs which makes this a sweet treat as well, perfect to make French toast (see below), or to eat with a cup of tea or coffee. Oh la la!
  3. Le Pain Perdu: Also known as the world-famous, USA-favorite, French toast! The name, pain perdu, means “lost bread”, so named (some say) because it was made using leftover, stale bread.  Well,  if stale bread dipped in eggs and fried turned into French toast, then not all is lost!
  4. Beignets: Probably just as much a tradition in New Orleans as in Paris, this doughnut is actually a deep-fried bread dough.  There are several variations of this, but the most well-known, at least in America, is the one popularized by New Orlean’s famed restaurant, Café du Monde. Theirs is fried in cottonseed oil and then liberally covered in delicious powdered sugar.
  5. Pain au Chocolat: last, but absolutely not all least, our favorite (and featured) type of French bread! The French call it “pain” (bread), but Pain a Chocolat is really a buttery and flaky croissant, filled with gooey melted luscious chocolate. Oh, oui!  We found the greatest recipe for a homemade Pain au Chocolat, by our featured blogger, Alexandra from Confessions of a Bright-Eyed Baker. It might take a few tries to get it right, but the results are completely worth it, we swear!
Pain au chocolat - delicious flaky french bread filled with melted chocolate

Pain au chocolat – delicious flaky croissants filled with melted chocolate! Ph: Brighteyedbaker.com

 

Pain Au Chocolat by BrightEyedBaker.com

3 hours, 30 minutes

15 minutes

Total Time: 4 hours, 45 minutes

Yield: 12

Serving Size: 1 Croissant

Chillier afternoons calls for a hot cup of tea and a sweet treat. Try this sophisticated chocolate-filled French croissant, the traditional and delicious Pain Au Chocolat, and be immediately transported to belle Paris!

Ingredients

  • 4 teaspoons active dry yeast
  • 1/2 cup lukewarm water
  • 11 tablespoons butter, divided
  • generous 1/2 cup milk
  • 3 1/2 cups bread flour
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons salt
  • generous 1 cup chocolate chips (I used dark chocolate)
  • 1 egg, lightly beaten
  • 2 tablespoons milk

Instructions

  1. In the bowl of stand mixer, dissolve the yeast into the lukewarm water and let sit for 5 minutes. Meanwhile, melt 3 tablespoons butter and combine with milk to cool quickly. Place another 1/2 cup butter (1 stick) out to soften.
  2. Add the melted butter, milk, bread flour, granulated sugar, and salt, to the yeast/water mixture. Mix on lowest speed for 2 minutes. If the dough seems tough, add another tablespoon melted butter. Change attachment to the dough hook and knead on medium speed for another two minutes. At this point the dough should be soft and supple.
  3. Shape the dough into a ball and place in a large bowl covered with plastic wrap. Allow to rest for 30 minutes.
  4. Roll the dough out on a lightly floured surface to a rectangle, 10" x 15". Cover again with plastic wrap and let rise for 40 minutes.
  5. Take the softened stick of butter and rub onto the rectangle of dough (Your hands will get very buttery). Rub on as much butter as possible, and then, with the shorter side facing you, fold into thirds, like you would a letter. Roll again into a 10" x 15" rectangle and fold into thirds once more. Place on a plate, cover with plastic wrap, and place in the refrigerator to chill for 1 hour.
  6. Remove dough from the refrigerator and roll again into a 10" x 15" rectangle. Rub the remaining butter onto the dough, fold into thirds, roll out once more (10" x 15"), and fold once more.
  7. Using a sharp knife, cut the folded dough into 12 rectangles, using 4 slices in the longer direction and 3 slices in the shorter direction.
  8. One rectangle at a time, with the shorter end facing you, place about 10 chocolate chips halfway along the rectangle. Fold the end closer to you over these chocolate chips, and repeat on the other side, adding chocolate chips to the other half and folding over the first half. Press end into dough to form a seam.
  9. Repeat the above process for each rectangle of dough. Place each pain au chocolat seam-side down on a lined baking sheet. Cover with plastic wrap and let rise for another 45 minutes to 1 hour, until almost doubled in size.
  10. Preheat oven to 400 F. Combine egg and 2 tablespoons milk in a small bowl to form egg wash. Brush over each pain au chocolat. Bake in the preheated oven for 12-14 minutes, until puffed up and lightly golden.
  11. Enjoy warm from the oven, or store in refrigerator and microwave each pain au chocolat for 25-30 seconds when ready to eat.

Notes

Prep time includes resting and rising time for the dough.

http://www.gourmetfoodstore.com/gourmet-food-blog/our-five-favorite-french-breads/

Tea and fruit

The Art Of Cooking With Tea

Tea and fruit

You have probably heard about adding wine and even beer to certain dishes in order to bring out specific flavors and give your taste buds a more fulfilling dining experience. However, it’s not just beer and wine that can be used in foods.

An increasingly popular ingredient in a number of recipes is your one and only favorite hot beverage: tea. With its unique flavors and aroma, tea can turn a recipe into an exquisite dish that will make you feel you’re eating the food of the gods.

Firstly, you need to pay special attention when pairing up a tea with a meal and make sure that they do indeed complement each other. It can be a challenge to incorporate it into your favorite dishes, that’s why we have prepared a list of things to know before putting your chef’s hat on.

8  Tips for Using Tea as Food Ingredient

  1. There are several ways in which you can use tea as an ingredient in your food. The easiest way is by substituting the water or milk in your cooking with tea.
  2. When steam cooking, you can add tea leaves to the water or you can add powdered tea to your meal as you would add other condiments.
  3. For desserts, use brewed tea instead of water when melting butter or chocolate.
  4. When using tea as an ingredient, you should always take special care to pair your meal with the right kind of tea. The process is pretty much the same as if you were adding wine to your cooking. You need to select the right aroma to enhance the flavors in the meal.
  5. Use delicately flavored teas with light meals such as rice or chicken. Stronger, more aromatic teas can be used in dishes with a more dominant taste and abundance of various condiments.
  6. You can smoke or marinate meat using tea and tea leaves.
  7. Put tea leaves in the water, when cooking rice, fish or vegetables.
  8. The easiest way to start is to by following a few recipes before experimenting on your own.

There are hundreds of types of tea, each featuring a different aroma or flavor, but there are some general rules you should know before embarking on the journey of tea cooking. The following table will help you find the main tea varieties and help you choose the perfect one to use in you cooking.

Main Tea Varieties Table

Main Tea Varieties

Now to get you started, here are some mouthwatering recipes that include various teas as ingredients:

Rooibos Butternut “Pizzettas”

The sweet Rooibos flavor is the perfect complement to any squash. Make a generous batch of these because they are sure to get eaten up fast! They also make lovely appetizers when hosting a party, formal or informal functions.

Ingredients:

  • 1 tablespoon and 1 teaspoon of Rooibos tea leaves
  • 2 medium butternut pumpkins
  • 3 tablespoons of unsalted butter
  • Olive oil
  • 1 teaspoon of salt
  • 1 tablespoon of fresh basil leaves
  • Pepper

Instructions:

  • Preheat your oven to 425°
  • Melt the butter in a pan over medium heat and add 1 tablespoon of tea. Remove from heat once it begins to foam. Cover and allow it to stand for 10 minutes.
  • Strain the butter and discard anything caught in the sieve.
  • Cut off the pumpkin at the neck. You will only need the unseeded portions of it.
  • Use a knife to cut off the peel and trim the top of the butternut pumpkin.
  • Cut into half inch thick slices.
  • Oil your baking sheets lightly and place the sliced pumpkin on them. Leave space between each slice.
  • Crush the left over tea leaves (if they aren’t already crushed fine) and mix with salt.
  • Use a basting brush to spread the infused butter over the tops of the slices.
  • Season with pepper and the Rooibos tea / salt mixture.
  • Bake for about 25 minutes or until soft.
  • Place on a platter and garnish with basil.

Cooking with Tea: Tea soup

Darjeeling Dashi

Dashi is a type of Japanese soup stock and has a number of uses in the kitchen. You can use it as a soup base, to deglaze pans and even to cook your rice. When making rice, use half the regular amount of water and fill in with an equal amount of dashi.

Ingredients:

  • 2 tablespoons of dried tomatoes
  • 1/2 ounce of dried shiitake mushrooms
  • 1 tablespoon of soy sauce
  • 4 teaspoons of honey
  • 1 1/2 teaspoons of aka (red) miso
  • 1 tablespoon of Darjeeling tea leaves
  • 1/2 teaspoon of salt

Instructions:

  • In a medium saucepan, combine the tomatoes, mushrooms, soy sauce and honey with 1 quart of water.
  • Simmer for 5 minutes.
  • Remove from heat and wisk in the miso, tea leaves and salt.
  • Allow the mixture to steep for 5 minutes.
  • Use a fine-mesh colander to strain the mixture.
  • Save the mushrooms for use in other dishes or in the dashi itself when served as a soup.
  • Allow it to cool and use immediately or store in a glass jar for up to 1 week.

Jasmine Tea Rice

Jasmine Tea Rice

This is a wonderful recipe that you can use to include the spicy pleasures of jasmine tea. Jasmine tea rice makes a fantastic side dish and can be served with a variety of meals.

Ingredients:

  • 2 1/2 tablespoons of Jasmine green tea
  • 1 1/2 cups of jasmine white rice
  • 1 teaspoon of salt

Instructions:

  • Bring 2 cups of water to a boil in a medium saucepan.
  • Place the tea in a heat resistant bowl and cover with the hot water.
  • Allow the Tea to steep for 5 minutes and strain into a saucepan through a sieve.
  • Allow the tea to cool.
  • Rinse the rice with cold water until the water is clear (not milky or cloudy).
  • Add the rice to the tea and add the salt.
  • Allow to sit for 30 minutes.
  • Place the saucepan over a medium-high heat and cover.
  • Bring it to a boil and reduce to simmer for approximately 17 minutes.
  • Allow to stand for 5 minutes after cooking before you serve.

Your kitchen awaits! Put on that apron and start brewing. Your family is going to think you have started cooking classes and they will certainly ask for seconds!

Written by RiverTea - a community of tea lovers, with a life mission to accompany you on your journey to discovering the flavourful universe of teas.