Tag: #food

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

Dark Chocolate & Camargue Fleur de Sel Shortbread

December 21, 2015

      Ingredients 1 cup (2 sticks) butter, room temperature 1/2 cup powdered sugar 1 1/2 cups flour 1/2 cup cornstarch 1/4 teaspoon fleur de sel or coarse grained salt 1/2 cup dark chocolate, cut into small pieces Directions 1. Cream the butter and sugar. 2. Mix in the flour, cornstarch and salt. 3. … More Dark Chocolate & Camargue Fleur de Sel Shortbread

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!

Grilled Vegetable Quesadillas with T French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz & La Favorita Pesto

December 21, 2015

Ingredients 1 small zucchini, sliced 1 small summer squash, pieces 1 red bell pepper, stem and seeds removed 1 small red onion, sliced 1 large Portobello mushroom, cleaned and sliced 2 tablespoons of Leblanc extra virgin olive oil A dash of French Farm collection BBQ Salt French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz 4 … More Grilled Vegetable Quesadillas with T French Farm Collection Cacio e Pepe Crushed Pepper 2.8oz & La Favorita Pesto

Pesto Grilled Shrimp with La Favorita Pesto

December 21, 2015

  Ingredients 1 lb large shrimp, peeled and deveined extra virgin olive oil sea salt and freshly ground black pepper La Favorita Pesto Genovese with Truffles Directions 1. Heat grill to medium high. Skewer shrimp and coat with olive oil, season with salt and pepper. 2. Grill until shrimp is opaque, turning halfway through, about … More Pesto Grilled Shrimp with La Favorita Pesto

Stuffed Mushrooms with La Favorita Pesto

December 21, 2015

  Ingredients 1 lb Baby bella mushrooms, stems removed extra virgin olive oil Sea salt and freshly ground black pepper crumbled feta cheese 1/4 cup Bread crumbs La Favorita Pesto Genovese with Truffles Directions 1. Preheat oven to 350 degrees. Toss mushrooms with olive oil, salt, and pepper. 2. Stuff mushroom caps with feta cheese … More Stuffed Mushrooms with La Favorita Pesto

Prosciutto & Pesto Panini with La Favorita Pesto

December 21, 2015

      Ingredients 1 loaf ciabatta, sliced in half horizontally 1/3 lb prosciutto, thinly sliced La Favorita Pesto Genovese with Truffles 1 roasted red bell pepper, cut in strips 1/4 lb fontina cheese, thinly sliced 1/2 cup baby arugula extra virgin olive oil sea salt and freshly ground black pepper Directions 1. Preheat Panini … More Prosciutto & Pesto Panini with La Favorita Pesto