For the chicken: 3 T Extra Virgin Olive Oil 4 garlic cloves, minced juice of one lemon 2 T finely chopped rosemary 1 tsp paprika 2 T DEA Harissa Paste 1 tsp salt 1 tsp freshly ground pepper 4 chicken thighs 3/4 c plain Greek yogurt Optional garnishes: chopped parsley or cilantro, capers, green or … More Lemon Harissa Chicken with DEA Harissa
Ingredients: 8oz whole wheat pasta 4 T butter, divided 3 cloves garlic, minced, divided 16oz fresh mushrooms, sliced 2 T flour (or whole wheat flour) 1 tsp Aux Anysetiers du Roy Herbs de Provence 1-1/2 c milk salt & pepper to taste 3 T olive oil additional 1/4 c water, broth, milk, or cream (optional) … More Creamy Garlic Herb Mushroom Spaghetti with Aux Anysetiers du Roy Herbs de Provence
Ingredients 1 c Bernard Michaud Traditional Summer Flower Honey 1/3 c sliced ginger 1-1/2 c fresh-squeezed lemon juice ice cubes, for serving Directions bring 2 cups water, the honey, and ginger to a boil in a medium saucepan over medium-high heat. Turn off heat and let steep for 10 minutes. Strain and refrigerate until cold. … More Ginger Lemonade with Bernard Michaud Traditional Liquid Honey
Ingredients 1-1/2 c plus 2 T all-purpose flour pinch of salt scant 1/4 c sugar 3/4 tsp baking powder 1/2 tsp vanilla extract grated peel of 1/2 lemon 2 medium eggs, room temperature 3-1/2 T unsalted butter, very soft 1 jar Les Confitures a l’Ancienne Wild Blueberry Jam Directions Preheat oven to 350°F. Dump the … More Crostata with Les Confitures a l’Ancienne Wild Blueberry Jam
Ingredients 2 pounds medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments kosher salt 1/4 c crème fraîche 2 T DEA Harissa Paste 1/2 tsp ground cumin 1/2 tsp freshly ground black pepper 1/4 c extra virgin olive oil 1 T finely chopped fresh cilantro leaves Directions Adjust oven rack to center position and … More Roasted Carrots with DEA Harissa Paste
Ingredients 1 T butter 1 T olive oil 2 1-inch thick pork loin rib chops 1/4 c water 1 shallot, minced 2 T minced Edmond Fallot Cornichons 1 T Edmond Fallot Burgundy Mustard 1/4 c chopped fresh parsley Directions Melt butter with oil in a large heavy skillet over medium heat. Sprinkle chops with … More Pork Chops with Edmond Fallot Burgundy Mustard and Cornichons
Ingredients 4 T unsalted butter, melted, divided, plus more for pan 1/2 tsp caraway seeds 2 T Rougie Duck Fat 1 tsp kosher salt 1/2 tsp freshly ground black pepper 2 pounds medium Yukon gold potatoes, unpeeled, cut into 1/8″ slices 1 small sweet onion, very thinly sliced Directions Place a rack in the middle of … More Potato Galette with Rougie Duck Fat, Caraway and Sweet Onions
Ingredients 1/4 c sour cream 3 T Edmond Fallot Tarragon Dijon Mustard 1/4 c half-and-half 1 T butter 2 tsp fresh lemon juice freshly cracked black pepper fresh tarragon for garnish, optional Directions Combine all ingredients except pepper in a saucepan. Whisk over low heat until heated through. Add pepper and garnish with fresh tarragon if … More Tarragon Sauce for Steak with Edmond Fallot Mustard
Ingredients 2 quarts cherry tomatoes, halved or quartered depending on size 3 T La Favorita Balsamic Vinegar 1 small red onion, sliced 1 quart sugar snap peas handful basil leaves, roughly chopped olive oil, for drizzling Camargue Fleur de Sel freshly cracked pepper Directions Bring a pot of salted water to a boil, and prepare … More Sugar Snap Pea & Tomato Salad with La Favorita Balsamic Vinegar
Ingredients 1/2 small red onion, thinly sliced 2 T Leblanc Extra Virgin Olive Oil 1 T Edmond Fallot Red Wine Vinegar, plus additional to taste freshly ground black pepper 1 jar Serrats White Tuna in Olive Oil (do not drain) lemon juice to taste 2 kaiser rolls lettuce leaves, a combination of Boston, green-leaf, or … More Pan Bagnat with Serrats White Tuna in Olive Oil
Sardines & Chocolat 