Category: Entrees

Penja white Pepper Cream Sauce for Flat Iron Filet with Terre Exotique Fleur de Sel

December 22, 2015

    Ingredients 4 6oz Filet Mignon steaks Terre Exotique Fleur de Sel with grilling spices 2 tsp Terre Exotique Penja black peppercorns, coarsely crushed 2 Tbls olive oil 1 Tbls butter 1 Tbls flour 3/4 cup beef stock 3 tablespoons cognac 3/4 cup heavy cream 2 tsp Terre Exotique Penja white peppercorns, coarsely crushed … More Penja white Pepper Cream Sauce for Flat Iron Filet with Terre Exotique Fleur de Sel

Omelet with Edmond Fallot Green Tarragon Mustard

December 22, 2015

Instructions Mix your eggs with one large spoon of Fallot Tarragon Mustard, and then prepare omelet as usual. Keep in mind that mustards and vinegars and some olive oil put together make terrific vinaigrettes. And while Fallot Dijon is the standard, be sure to suggest to your customers that they can change the basics by … More Omelet with Edmond Fallot Green Tarragon Mustard

Sapori Antichi Truffle Farfalline with Parmesan Reggiano

December 22, 2015

  Ingredients 1 bag of Sapori Antichi multicolor Farfalline pasta 1 T LeBlanc pure extra virgin olive oil 1 T Plantin black truffle oil ¼ cup Parmesan Reggiano cheese 1 T fresh parsley Guerande Fleur de Sel to taste Instructions 1. Cook pasta according to directions on bag, strain, and place in sauté pan. 2. Add … More Sapori Antichi Truffle Farfalline with Parmesan Reggiano

Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil

December 22, 2015

  Ingredients 4 large heads Belgian endive ½ cup crumbled bleu cheese ¼ cup candied walnuts, coarsely chopped 1 Tablespoon finely chopped fresh herbs ¼ cup warm Jean LeBlanc hazelnut oil Instructions 1. Chop endive to desired size, top with bleu cheese, candied walnuts, and fresh herbs. 2. Warm hazelnut oil in a pan on … More Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil

Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts

December 22, 2015

    Ingredients 4 cups leftover turkey, cubed 1 cup walnuts, toasted and chopped 1 cup celery, diced 2 Tablespoons finely chopped shallot 1 cup Cranberries cooked in wine by L’Epicurien 2/3 cup mayonnaise 3 tablespoons tarragon vinegar from Edward Fallot 2 tablespoons finely chopped fresh tarragon Salt and pepper to taste Instructions 1. Mix … More Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts

Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard

December 21, 2015

Ingredients 1/3 cup Herbs de Provence from Moulins de la Brague 3 garlic cloves, finely chopped 4 tablespoons of Honey Gingerbread from Edmond Fallot 1/3 cup extra virgin olive oil Salt & freshly ground black pepper Instructions 1. Preheat the oven to 500° degrees for 30 minutes, meanwhile let the leg of lamb stand at … More Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard

Try our Provençale Tian with Moulin de la Brague Olive Oil

December 21, 2015

    Ingredients: 2 cups onions, sliced thin 2 shallots, minced 2 garlic cloves, minced 1 pound zucchini, sliced thin 1 pound eggplant, sliced thin 1 1/4 pounds roma tomatoes (about 8) 2 teaspoon sea salt 1 1/2 teaspoon of Moulin de la Brague Herbes de Provence 1/2 teaspoon freshly ground black pepper 3 ounces … More Try our Provençale Tian with Moulin de la Brague Olive Oil

Duck Breast with L’Epicurien Rose Petal Confit

December 21, 2015

  Ingredients 3 Duck Breasts or legs Salt Black Pepper, freshly ground Rose Petal Confit 2 oz. sugar 1 tbsp. Water 8 Figs, quartered 1 tbsp Sherry vinegar 4 Juniper berries, crushed in a mortar 1 ½ tbsp L’Epicurien Rose Petal Confit Provencale mini-pancakes 3.5 oz Chick pea flour 1 cup Water 1 ½ (0.5 … More Duck Breast with L’Epicurien Rose Petal Confit

Salmon Ceviche made easy with our Terre Exotique Trappeur Fisherman Spice Kit!

December 21, 2015

        Preparation time: 15 minutes Cooking time: 0 Ingredients: 1 Norwegian salmon fillet 2 teaspoons of Scandinavian olive oil 1 lime 1 pinch/teaspoon of mix of wild herbs from Crete 1 teaspoon of Viking salt 1 teaspoon of pink peppercorns from Madagascar Add chopped tomatoes, cilantro, onions and peppers to taste Directions: … More Salmon Ceviche made easy with our Terre Exotique Trappeur Fisherman Spice Kit!