tag: D'Artagnan

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D'Artagnan's venison tenderloin is spectacular with a Cumberland Sauce. Currant jelly, orange and port are divine together -- a special ingredient makes it the best version EVER!

lostpastremembered.blogspot.com

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D'Artagnan's strip sirloin with Heston Blumenthal's mushroom ketchup. Rich as could be with no fat and umami to spare. You will love it on any meat.

lostpastremembered.blogspot.com

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D'Artagnan's pork tenderloin with a 300 year old onion and mustard wonder of a sauce –– Sauce Robert. Easy to make and terribly good!

lostpastremembered.blogspot.com

Blanquette de Veau using D

Blanquette de Veau using D'Artagnan's gorgeous veal tenderloin makes a voluptuous version of a French classic bathed in a mushroom and pearl onion cream sauce.

lostpastremembered.blogspot.com

Fava bean cassoulet with duck confit and pork belly is a grand alternative to summer baked beans... inspired by Paula Wolfert and André Daguin.

Fava bean cassoulet with duck confit and pork belly is a grand alternative to summer baked beans... inspired by Paula Wolfert and André Daguin.

lostpastremembered.blogspot.com

Toulouse-Lautrec

Toulouse-Lautrec's recipe for pigeon with olives, stuffed with sausage... a delicious work of art (with a little help from D'Artagnan).

lostpastremembered.blogspot.com

Squab from D

Squab from D'Artagnan with an insanely good Port Currant sauce -- part of a recreation of a 1906 dinner for Mark Twain.

lostpastremembered.blogspot.com

Wood Pigeon and Poussin from D

Wood Pigeon and Poussin from D'Artagnan in a circa 1684 recipe that seems as new as today with a delicious orange sauce.

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Butchers from Team Green Grape strike a pose with pig heads. Yes, real ones. It

Butchers from Team Green Grape strike a pose with pig heads. Yes, real ones. It's all part of the wacky NY chefs competition, Duckathlon, hosted by D'Artagnan.

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