Ingredients 4 egg yolks 4 tbsp Edmond Fallot Burgundy Mustard 350ml (12fl oz) LeBlanc Grape Seed Oil 70ml (2½fl oz) Ilipula Hojiblanca Extra-Virgin Olive Oil juice of 1 small lemon 5 cooked lobsters, about 500g (1lb 2oz) each, cut in half by your fishmonger if possible Directions Mix the egg yolks, mustard, a large pinch … More Mayonnaise with Edmond Fallot Burgundy Mustard for Steamed Lobster
Ingredients 1 (2.5 pound) pork shoulder 2 tablespoons brown sugar 1 teaspoon salt 1 teaspoon pepper 1 teaspoon onion powder 8 ounces of beer 2 garlic cloves, minced 1 shallot, diced 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 (28-ounce) can tomato puree 1 (28-ounce) can crushed tomatoes 2 (14-ounce) cans kidney … More Pulled Pork Chili with Terre Exotique Espelette Chili Pepper
Ingredients 1/2 cup Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs, plus 2 tablespoons 2 medium onions, chopped 2 pounds pork shoulder, cut into 1-inch cubes 3/4 cup tomato paste 1 1/2 cups basic tomato sauce, recipe follows 3 cups hot chicken stock, plus more for thinning the sauce Salt 12 cups water … More Pasta Timbal with Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs
Ingredients 1 tbsp olive oil 2 thick venison 2 thick venison-steaks, or 4 medallions 1 tbsp La Favorita Balsamic Vinegar 150ml beef stock 2 teaspoons of Edmond Fallot Blackcurrant Mustard 1 garlic clove, crushed 85g fresh or frozen blackcurrant Directions Heat the oil in a frying pan, cook the venison for 5 mins, then turn over … More Pan-fried venison with blackcurrant sauce
Ingredients 8 bacon strips, chopped 1/2 cup chopped sweet red pepper 1/3 cup chopped onion 10 ounces thinly sliced cooked turkey, shredded 1-1/2 cups (6 ounces) shredded Swiss cheese, divided 1/4 teaspoon salt 1/4 teaspoon Il Boschetto Mixed Three Peppers 8 yellow corn tortillas (6 inches), warmed 1 carton (10 ounces) refrigerated Alfredo sauce 1/4 cup … More Turkey Enchiladas with Il Boschetto Mixed Three Peppers
Ingredients 1 1/2 cups pomegranate molasses 3/4 cup prepared horseradish, drained 3 tablespoons dijon mustard French Farm Collection Mixed Pepper French Farm Collection Butcher Salt Box For the turkey: 1 15 -pound fresh turkey 1 stick unsalted butter, softened Kosher salt French Farm Collection Mixed Pepper French Farm Collection Butcher Salt Box 4 cups homemade … More Black Pepper-Pomegranate Molasses Glazed Turkey with the French Farm Collection
Ingredients Crust 3 cups all-purpose flour 2 teaspoons kosher salt ½ cup (1 stick) chilled unsalted butter, cut into pieces ½ cup vegetable shortening or beef lard Filling and Assembly 3 pounds boneless beef short ribs, cut into 2” pieces Kosher salt and freshly ground black pepper ½ cup all-purpose flour, plus more 2 tablespoons … More Short Rib Pot Pie with La Guerande Fleur de Sel
Ingredients 4 cups red wine 1 large yellow onion, halved and thinly sliced lengthwise 1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine) 2 tablespoon. olive oil 10 oz. peeled pearl onions 12 oz. white button mushrooms, quartered 10 oz. bacon, cut into 1⁄2” pieces 3 … More Coq au Vin with Quai Sud Australian Rock Salt
Ingredients 2 tablespoons unsalted butter 2 tablespoons Il Boschetto Extra Virgin Olive Oil Infused with Pesto Herbs 2 pounds fennel bulbs, thinly sliced 1 medium sweet onion, thinly sliced 2 medium heads of radicchio (10 ounces total), chopped 12 ounces jumbo shells 2 cups fresh ricotta cheese 6 ounces Italian Fontina cheese, shredded (1 1/2 cups) … More Stuffed Shells with Fennel, Radicchio, and Il Boschetto
Ingredients 2 tablespoons unsalted butter, softened 3 tablespoons chopped fresh herbs, such as tarragon, parsley, dill, thyme, sage, chervil, savory, and/or rosemary finely grated zest and juice of 1/2 lemon 4 sole (or flounder) filets, about 6 ounces each coarsely ground mixed peppercorns 2 tablespoons olive oil 4 pinches French Farm Collection Fisherman Salt Directions … More Sole with Herb Butter & Fisherman salt
Sardines & Chocolat 