Ingredients 16 large, ripe plum tomatoes, cut in half lengthwise 2 tbsp muscovado sugar 2/3 cup / 150 ml olive oil 2 tbsp LeBlanc Tarragon Vinegar 2 onions, thinly sliced 1 1/2 cups / 250 g mograbiah 1 2/3 cups / 400 ml chicken or vegetable stock A pinch of saffron threads 1 1/2 cups / … More Couscous and Mograbiah with Oven Dried Tomatoes and LeBlanc Tarragon Vinegar
Ingredients 3 1/2 slab St. Louis ribs 2 cups water 2 cups liquid smoke flavoring Sauce 1/4 cup chicken stock 2 cups ketchup 1 teaspoon maple or cane syrup 1/3 teaspoon garlic powder 1/4 teaspoon black pepper 2 1/2 tablespoons vegetable oil 1 3/4 teaspoon liquid smoke 1 teaspoon French’s mild yellow mustard 1 1/4 … More St. Louis Ribs with LeBlanc Champagne Vinegar
Ingredients 2 large chicken breasts 1/2 lb mushrooms 6 tsp LeBlanc Pure Extra Virgin Olive First Press 2/3 cup LeBlanc Xeres (Sherry) 12 year Vinegar 2 tbsp tomato paste 2 tbsp chopped parsley Directions Trim excess skin from the breasts. sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones … More Chicken Breast Xeres with LeBlanc Sherry 12 years Vinegar
Ingredients For croutons 12 to 16 (1/2-inch-thick) baguette slices 3 tsp extra-virgin olive oil 1 garlic clove, halved For soup 1 (1- to 1 1/4 -lb) live lobster 2 large tomatoes, peeled and coarsely chopped 1 large onion, chopped 4 garlic cloves, chopped 1/2 cup extra-virgin olive oil 1 lb boiling potatoes 1/3 cup finely … More Bouillabaisse with Safrante Saffron and Salt
Ingredients For the roast 1 (2 ½ to 3-pound) boneless beef eye round roast Kosher salt and freshly ground black pepper to taste 3 tablespoons olive oil 2 teaspoons minced garlic 2 tablespoons Pommery Lion’s Mustard 2 teaspoons Pommery Sherry Vinegar For the horseradish sauce 1/2 cups sour cream 2 tablespoons jarred horseradish 1 tablespoons 1 tablespoon … More Roast Beef with Pommery Lion’s Mustard and Sherry Vinegar Garlic Crust
Ingredients For the Marinade: 2 pounds beef chuck, cut into 1-inch cubes 2 medium carrots, peeled and chopped 2 medium yellow onions, chopped 3 cups full-bodied red wine (eg, Bordeaux like cabernet sauvignon or merlot) ¾ cup Pommery Red Wine Vinegar 1 bouquet garni For the Stew: 3 tablespoons oil or lard 1 medium yellow … More Boeuf Bourguignon with Pommery Red Wine Vinegar
Ingredients 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick) Coarse kosher salt Cracked black pepper 3 tbsp canola oil 6 tsp (3/4 stick) chilled unsalted butter divided 4 garlic cloves, peeled, smashed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 cup finely chopped shallots 1/2 cup Cognac or brandy 2 tbsp … More Beef Tenderloin Steaks with Pommery Cognac Mustard Sauce
Ingredients 1 eggplant, cut lengthwise into 1/2-inch slices 1 large zucchini, cut lengthwise into 1/2-inch slices 1 summer squash, cut lengthwise into 1/2-inch slices 3 beefsteak tomatoes, cut into 1/2 slices olive oil Kosher salt 1 large red onion, cut into 1/2-inch dices Pinch crushed red pepper flakes 1 red bell pepper, cut into 1/2 … More Roasted Veggie Ratatouille with La Cave de L’Abbe Rous Banyuls Vinegar
Ingredients 3 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, seeded and thinly sliced 3 garlic cloves, thinly sliced 1 teaspoon ground cumin 1 teaspoon La Dalia Smoked Spanish Paprika – Sweet ⅛ teaspoon La Dalia Smoked Spanish Paprika – Hot 1 (28-ounce) can whole plumtomatoes with juices, … More Shakshouka with La Dalia Smoked Spanish Paprika – Sweet and Hot
Ingredients 1 lb crab meat, jumbo lump 1 large egg 3 Tbsp mayonnaise 1 tsp Edmond Fallot Traditional Dijon Mustard 1 1/2 tsp Groix & Nature Lobster Oil 1/4 tsp garlic powder 1/2 tsp paprika 1/2 tsp salt 3 Tbsp red bell pepper,finely diced 1/3 cup green onion,finely sliced , about 3–4 1 Tbsp parsley,chopped, … More Crab Cakes with Groix & Nature Lobster Oil
Sardines & Chocolat 