Author: Helene Labat

Shrimp, Feta, and Espelette Pepper Pasta

January 25, 2023

Ingredients: 5 ounces Sapori Antichi Farfalline (Bowtie) Italian Flag 8.8oz 1 tablespoon olive oil Il Boschetto Basil Infused Extra Virgin Olive Oil 6.7oz 2 tablespoons diced red onion 6 ounces frozen, cooked shrimp 1 teaspoon Terre Exotique Espelette Chili Pepper (Basque) 1.4oz 5 ounces cumbled feta cheese 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint 2 teaspoons chopped fresh chives Directions: Bring a large pot of lightly salted water to a … More Shrimp, Feta, and Espelette Pepper Pasta

Fig, Mustard, and Champagne-Glazed Chicken Breasts

January 7, 2023

Ingredients: 4 skinless, boneless chicken breast halves salt and ground black pepper to taste 2 tablespoons canola oil 2 tablespoons of butter 2 tablespoons of Pommery Fig Mustard – Small Stone Jar 3.5oz 1 tablespoon of  LeBlanc Champagne Vinegar 16oz Directions: Preheat the oven to 450 degrees F (230 degrees C). Season chicken breasts with salt … More Fig, Mustard, and Champagne-Glazed Chicken Breasts

Cheese-Filled Pull-Apart Rolls

December 21, 2022

Ingredients: 1 loaf (1 pound) frozen bread dough – thawed 1 10 oz block part-skim mozzarella cheese – cut into 24 cubes 3 tablespoons butter – melted 1 clove  L’epicurien Sweet Garlic with Herbs de Provence 7.4oz– minced 2 teaspoons finely chopped fresh parsley 1/2 teaspoon  La Dalia Spanish Paella Seasoning 3.52oz pinch  Camargue Camargue Fleur de Sel with Herbs de Provence 4.4 oz pinch  French Farm Collection 3 Pepper Mix in a … More Cheese-Filled Pull-Apart Rolls

Pisti Pastry X-Mas Tree

December 21, 2022

Ingredients: 1 (17.5 ounce) package frozen puff pastry, thawed 4 tablespoons  Pisti Spreadable Chocolate and Hazelnut Cream 7.05oz or more to taste, at room temperature 1 egg, lightly beaten Directions: Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.   Roll out one puff pastry sheet into a large rectangle on a … More Pisti Pastry X-Mas Tree

Creamy Artichoke Chicken Breast with Frantoi Cutrera

December 21, 2022

Ingredients: 2 tablespoons olive or vegetable oil 1 pound chicken breasts (454g) Salt Camargue Camargue Fleur de Sel with Herbs de Provence 4.4 oz and pepper French Farm Collection 3 Pepper Mix in a Grinder 4.9oz  to taste 1 medium onion diced 1 red bell pepper diced 1 jar of  Frantoi Cutrera Artichoke Cream 6.7oz 4 cloves  L’epicurien Sweet Garlic with Herbs de Provence 7.4oz … More Creamy Artichoke Chicken Breast with Frantoi Cutrera

Shredded Chicken and Rice Stuffed Pepper Lanterns 

October 27, 2022

These Shredded chicken and rice stuffed pepper lanterns are made in the crockpot (or slow cooker) and are an easy and fun meal when you carve your peppers for Halloween! Ingredients: 🎃2 chicken breast🎃1 teaspoon cumin🎃1 tsp  French Farm Collection Gardener Salt🎃1 tsp  Terre Exotique Espelette Chili Pepper (Basque)🎃1/2 tsp Terre Exotique Penja Black Pepper (Cameroon) 🎃1/3 of … More Shredded Chicken and Rice Stuffed Pepper Lanterns 

Caramelized Onion Ale Chicken with Rosemary and Potatoes

October 14, 2022

Ingredients: 4 Boneless Chicken Thighs Approximately 10-12 new potatoes or fingerling potatoes (I used a mixture of white and red new potatoes straight from the garden) 2 Tbs Fresh Chopped Rosemary  1/4 Cup Beer (whatever beer you have on hand) 1/3 jar Frantoi Cutrera Sicilian Onion Jam 7.9oz 1 Tbs Olive Oil Salt Pepper Directions: … More Caramelized Onion Ale Chicken with Rosemary and Potatoes

L’Epicurien the Perfect Pair to any Charcuterie Board

September 20, 2022

Spice up your charcuterie board with The French Farm. L’Epicurien brings the right balance of flavors and textures, and the overall feel, to any charcuterie platter. We’ll give you some ideas, tips and tricks to master the art of assembling snacks, cheese, and other one-biters in an impressive charcuterie board.  Ingredients: 8 oz. wheel of … More L’Epicurien the Perfect Pair to any Charcuterie Board