Ariane Daguin’s Bacon and Cheddar Scones

Ariane Daguin’s Bacon and Cheddar Scones

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a large skillet over medium heat, cook the bacon until crisp. Remove from the pan and drain on paper towels. Coarsely chop bacon and set aside. With the rack in the center position, preheat the oven to 425 degrees F. In the bowl of a food processor, pulse together flour, salt, baking powder, sugar, and garlic powder. Add cold butter and pulse until incorporated, keeping some larger, pea-sized chunks of butter in the mix.

Add cheese, reserved bacon, and chives. Pulse quickly, just to evenly distribute. Empty mixture into a large bowl. Add the cream and stir to combine. The dough should be shaggy but not too wet. It should stick together when squeezed. Add more cream, a tablespoon at a time, if needed.

Turn the dough out onto a lightly floured work surface. Pat and shape the dough into an 8-inch round. Transfer to a sheet pan lined with parchment or a silicon mat. Cut the dough into 8 wedges. Spread them out on the pan, as they will rise when cooked. Brush the tops of the scones with heavy cream. Bake until golden brown, about 22—24 minutes. Remove them from the oven and let cool slightly before serving.

5 Savory Baked Goods to Make Your Summer Picnics Happier

Why compromise your food game simply because you are eating outside? Any outdoor summer meal, from the backyard table to a blanket on the grass, will benefit from the addition of a savory baked good. Even if you’re glamping, these recipes can be made ahead and packed in the cooler for a rustic and chic meal.

Shop dartagnan.com for the necessary ingredients to make your outdoor meal a little more civilized. For those that love to bake, read on for a few tasty picnic-friendly recipes.

1. Try our addictive Bacon and Cheddar Scones with butter or clotted cream to accompany. Also great to split and stuff with your preferred cheese for a mini sandwich.

2. Another unique choice is our Duck Fat Focaccia Bread with Herbs & Sea Salt which will serve as a neutral base for any spread (like duck rillettes in our featured photo), charcuterie, or cheese you like.

3. These Crispy Mushroom Triangles are filled with herbed crème fraîche and mushrooms and are the perfect finger food – no silverware needed.

4. Try this Mushroom Tarte Tatin with Honey & Goat Cheese for a rustic and delightful savory pastry. The crust can be storebought (it’s a cheat we defend), and the tarte will travel well gently wrapped in foil.

5. Black truffle butter, parmesan cheese, and a little flour combine to make addictively crisp and tasty shortbread with this easy recipe. These are great with charcuterie boards, cheese plates, topped with your favorite condiments, or as a nibble on their own at your picnic.

Are you fond of a picnic? Do you bring china plates and wine goblets? Tell us the most outrageous foods you have brought to a picnic.

Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 30 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.

Connect with us on social media to share your cooking adventures.
Tag @dartagnanfoods on Facebook, Instagram or Twitter.

Eggs of All Sizes

Easter eggs are not just for kids. We love our pretty little quail eggs when they are dyed with food coloring to decorate the table, but they are even better when deviled with porcini and parmesan. Or use them to make quail egg toasts &ndash often called toad-in-the-hole - with brioche and black truffle butter. One pack of eggs will make 15 toasts and we recommend 2-3 toasts per person. A golden shell gives way to flavorful wild boar sausage and a soft-boiled quail egg in our diminutive Scotch eggs - irresistible at Easter brunch.

Full-sized chicken eggs are creamy and rich in our shirred eggs recipe. With bacon and Gruyere cheese, they are not only delicious but ridiculously easy to prepare. Or try a gorgeous appetizer with soft and creamy, just-set scrambled eggs crowned with our sustainable French caviar. Serve them in the shells or as passed hors d&rsquooeuvres atop ceramic spoons. Fans of poached eggs will love our asparagus, bacon, and egg salad that just bursts with green flavors and the oozing yolk mingling with the dressing.

The Spanish omelet is not only versatile, it&rsquos a lovely option for serving a group at brunch. In Spain, where it is called a tortilla, the omelet is served for breakfast, lunch, aperitif, or a light supper. Our tortilla recipe is packed with the requisite creamy potatoes and sweet onions, but we added spicy cured chorizo and some salty Manchego cheese to kick it up a notch.


This classic French potato cake is crispy on the outside with a tender center. Black Truffle Butter adds earthy flavor while a bit of duck fat fat keeps the butter from burning. Duck fat and potatoes were made for each other… and these potatoes will go with eggs any way you like them.

Bakin’ with Bacon

When it comes to bacon, we like to put it in everything. There’s simply no limit to the incredible things you can do with this ingredient. Just calling it an ingredient seems somehow demeaning. Bacon brings the magic. It is so much more than an ingredient.

If you are not baking with bacon, we recommend that you try it. So here are a few recipes to awaken and inspire the savory baker in you.

Your breakfast egg sandwich just got a little more interesting. Split one of the bacon and cheddar scones and slide an egg inside. Late riser? This recipe is perfect for weekend brunch.

The only way this bread gets any better is if you serve it with butter. Bacon and cheese in every layer will put this at the top of your most-requested recipes.

Our crunchy brittle has a surprise in every bite: savory bacon! You might be raising an eyebrow as you read this. But bacon is perfect in candy.

These are our favorite cookies. Can you imagine the smell of bacon and the smell of cookies occurring simultaneously? Let’s just say it’s pretty much heaven.

We love a cast iron cornbread. Put bacon in that, and we are smitten. This is like love-at-first-sight, head-over-heels infatuation.

A Chic, Affordable Milanese Restaurant

THE two-month-old Bice Med Grill on the southwest corner of the Smithaven Mall offers the quality of Bice and the value of Sbarro, which is much better than the other way around. Bice is a chic, prestigious, high-priced Milanese restaurant with branches in places like Manhattan, Milan, Paris and Palm Beach. Sbarro is an inexpensive, Long Island-based fast-food chain with hundreds of outlets that calls itself ''the Italian eatery.''

These two unlikely partners joined forces earlier this year to create Bice Med Grills as a shopping center alternative to food court snack spots.

The first of them, in Lake Grove (724-5554), sports a sunny, spacious, Mediterranean villa look and is serving anything but typical churn-it-out mall morsels. Every dish sampled on a recent visit to this very affordable cafe delivered commendable flavor bang. Despite its modest prices, Bice Med Grill makes all of its desserts and bread and most of its pastas on the premises. The kitchen displays both generosity and boldness in its use of ingredients and its seasoning of dishes.

Outside, Bice's red tile roof, sun logo, tall French windows, attractive awnings, green shutters, outdoor umbrellas, flower pots and plantings serve notice that it is not another shopping center fast-food operation.

Then there are the little quality touches. The crusty delicious foccacia arrives warm from the oven. The dish delivered to the table for dipping that bread contains flakes of red pepper to flavor the olive oil. After a tiny glass of sangria ($3), we enjoyed an unusually robust Margherita pizza ($6.75), suitable as an appetizer for four. A lentil soup special, made thick from pureed beans and distinctive by a sprinkling of rosemary, was well worth its price of $3 for a large bowl or $2.50 for a cup that is actually a small bowl.

But pastas are the big story at Bice (there are only seven nonpasta entrees on the menu). Try the fusilli alla amatriciana ($7.95) with its handfuls of Spanish onions and bacon in a gutsy, pulpy tomato sauce. It is one of the best around. Even primavera presentations that often yield little or no taste have zing here. The lasagna primavera ($9.50) is crowned with a crisp mantle of browned cheese and herbs and is alive with fresh, nicely seasoned vegetables. All pastas come in bowls so large that other courses are unnecessary. Service at Bice is not always speedy, but it is caring, concerned and pleasant.

On Oct. 25, at 8 P.M., Della Femina, 99 North Main Street, East Hampton (329-6666), will hold a $90 wine tasting dinner. Among the dishes are grilled saddle of lamb and roasted Sonoma squab and foie gras.

Le Petit Bijou, 203 Sunrise Highway, Lynbrook (764-5858), is presenting a night of single malt scotches, B and G wines and premium cigars on Oct. 24 at 7:30 P.M. The $85 meal will feature an entree of filet mignon with truffled mashed potatoes, sweet onion compote and natural jus.

The Maidstone Arms, 207 Main Street, East Hampton (324-5006), is presenting the culinary works of women in their Women Star Chefs series this fall. Six women are featured on Sundays in a program that runs through Dec. 8. Each meal will begin with hors d'oeuvres at 6:30 P.M. A three-course dinner will be served at 7 P.M., followed by dessert. The courses are paired with featured wines from Morrell in East Hampton.

The chefs are Diane Forley of Verbena, who cooked last Sunday Ellen Greaves, the chef of Takashimaya's Box Cafe, who will prepare a dinner of new American dishes with a Japanese flare next Sunday Bette Publiker of Club Macanudo, a French-trained chef who will cook a meal of classic American dishes on Nov. 3 Karen Brown of Match Uptown, a native of Honolulu who will bring modern American cuisine with Pacific Rim influence to East Hampton on Nov. 17 Nina Friscia of the Maidstone Arms will prepare a dinner of food from East Hampton's history on Dec. 1 and Ariane Daguin, daughter of the famed chef Andre Daguin and owner of Dɺrtagnan Restaurant, will prepare a dinner of regional French game and pate on Dec. 8.

Bobby Van's Steak House, on Main Street in Bridgehampton (537-0590), has introduced a $21.95 Sunday to Friday, three-course prix fixe dinner for the fall and winter. Among the 11 entrees are roast prime rib, beef Wellington and shrimp pot pie.

Robert Catapano, the chef and owner of Experience Dining In (467-8018), a personal chef service, is offering a novel and interesting cooking opportunity for stay-at-home diners.

He provides his customers with affordable dinners on a regular basis by finding their food likes and dislikes and preparing a personal menu for them. Experience Dining In shops for groceries, supplies pots, pans and utensils and then cooks any of 10 or 20 entrees and side dishes. Finished meals are packaged, labeled with heating instructions and stored in the refrigerator or freezer.

Look Who's Cooking Incorporated, 7 West Main Street, Oyster Bay (922-2400), a hands-on cooking school for the everyday cook, has released its class schedule for the early fall. The program includes cooking series in basic techniques, quick meals for busy people, Italian cooking, little Italy for children and adults, fall entertaining classes, Thanksgiving, not the same old chicken, romantic dinners, woking and many more.

Catfish Cafe has introduced a new wine list for fall and winter with all selections under $23. The restaurant is also having a party on Halloween night. There will be half-priced drinks for all those in full costumes. Live entertainment starts at 8 P.M. featuring the Wolf Pack. Catfish Cafe is at 172 Merrick Road, Lynbrook (599-0137).

A decade or two ago something happened to chicken. It lost its flavor. As Americans ate more chicken, it yielded less and less taste. All this comes to mind because Murray's Free-Roaming Chickens have come to Long Island. They are raised in Pennsylvania's Amish countryside using old-fashioned farming practices. The chickens roam freely with access to food, pure spring or well water and fresh air. Their feed contains no animal proteins, animal fats, growth hormones, antibiotics or pesticides. And a recent tasting test found them exceptionally tasty.

The chickens, which are used by the Lutece and Lespinasse Restaurants in Manhattan, are available at 10 local supermarkets.

Paula Jean's, a New Orleans-style supper club at 130 Old Towne Road in East Setauket (751-5483), is serving a four-course, $24 prix fixe dinner every Tuesday. The Fat Tuesday evening includes appropriate music, half-price hurricanes and dishes like Cajun jambalaya, red beans and rice with smoked sausage, fried stuffed oysters, crawfish etouffe, fried cat fish, bronzed swordfish and blackened prime rib.

Three brunch specials are available at the Blue Parrot, Main Street, East Hampton (324-3609), on Saturdays and Sundays from 11:30 A.M. to 4 P.M. Huevos rancheros (three fresh eggs with ranchero and cheddar cheese sauce served over toasted corn tortilla), bull fighters last rites (mildly spiced chorizo sausage, peppers and onions smothering three fresh scrambled eggs) and a Spanish omlette are all being served. Brunch includes rice and black beans, soft Mexican tortillas, coffee and beverage for $10.95.

J. P. Gelinas, the chef at Big Daddy's Restaurant in Massapequa Park who delights in hot foods and outrageous names for his concoctions, is at it again. This time it's his jump-into-an-open-grave barbecue sauce that he has entered in the Hot Contest at the annual Hot and Spicey Food Show in New Orleans this month. Sixteen-ounce bottles of the explosive down-home Habanero, honey, barbecue sauce costs $6 and are available at Big Daddy's, 1 Park Lane (541-0144).

2. Cheesy Chorizo Twice-Baked Potatoes

Twice baked potatoes take a little work, but they’re definitely worth it. This version has creamy fontina cheese and spicy chorizo, making it delicious as either a side dish or a light supper if served with a salad. Substitute merguez, andouille, or one of our game sausages just make sure raw sausage gets fully cooked.

It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.

This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.

Over 30 chapters include Fresh Beginnings Pasta, Pizza, and Risotto Soups Salads every kind of Vegetable Seafood The Chicken and the Egg Grilling from Ribs to Surprise Paella Grains Beef Lamb, Pork Game The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.

Dinner with D’Artagnan

What would five of Chicago’s top chefs cook for other top chefs, restaurant owners and discriminating foodies if they had access to some of the best cuts of meat in the world? Well, I got to find out! I had the privilege of attending D’Artagnan’s 30th Anniversary Dinner recently at Intro Chicago, an innovative concept restaurant from the Lettuce Entertain You Group located in Lincoln Park. D’Artagnan is the top purveyor of gourmet meats in the United States and is used by some of the top restaurants in the world. Home cooks can also buy their products online. Each course of the menu was prepared by a different chef and showcased a D’Artagnan meat. Yes, even including dessert! To make the dinner even more special, the event was a benefit for the Greater Chicago Food Depository.

I had the great honor to meet and talk with Ariane Daguin, founder, owner and CEO of D’Artagnan. She is the daughter of French Chef André Daguin, famous throughout France for his artistry with foie gras and other Gascon specialties. Ariane was expert at deboning ducks, rendering duck fat, preparing terrines and cooking game birds by the time she was ten. She launched D’Artagnan in 1985 in New York as the first purveyor of game and foie gras in the U.S, and since then turned that small business into a world-class business supplying meats to top restaurants all over the world. D’Artagnan is known for providing humanely-raised meats and top-quality food produced with care.

Each chef presented their dish with a short explanation about its inspiration and cooking technique. Ariane followed up explaining the extraordinary care and expertise in getting that particular cut of meat from the farm to the table. The wines for dinner were provided by M. Chapoutier and were artfully paired with each dish.

Heritage Green Circle Chicken with leeks, lobster, & bitter herbs By Chef Aaron Martinez

Roasted Porcelet with turnip, pumpkin, miso by Chef David Posey

Roast Rohan Duck Breast with maitake mushroom, & a yellow curry sauce by Chef Mike Sheerin

Roasted Venison Loin with torte de gibier, civet sauce by Chef Doug Psaltis

Foie Gras Chocolate Budino with devil’s food, marcona & pistachio crumble by Chef Stephen Gillanders

Thank you Ariane, Intro, and all the Chef’s for a great evening! And thank you Jeanmarie for accompanying me on this culinary adventure.

If you follow my blog, you know I am a big fan of D’Artagnan. Once I tried their Berkshire Pork Chops, I was hooked and now keep a stock of them in my freezer. I have experimented with a pork belly and had great results. Watch my video series on Berkshire Pork Belly recipes.

Oscars 2013: New Jersey chefs nominate best plates for Academy Awards parties

In "Life of Pi," a tiger feasts — hyena tartare, yum! — while our young hero snacks on biscuits and raw fish. In "Amour," an elderly man feeds his failing wife porridge. And in "Les Miserables," we don't even get a glimpse of that damn purloined baguette upon which all that misery turns.

As Star-Ledger film critic Stephen Whitty told me, "Just like the end of that movie, it remains ever tantalizingly out of reach."

Clearly, Oscar party planners with a hankering for themed canapés have their work cut out for them this year. Perhaps it’s not as bad as 2011, when the best picture nominees featured anorexic ballerinas, a squirrel-eating Ozark teenager and a stranded adventurer who drinks his own urine to survive (not recommended for those on low-sodium diets).

But this year has its own challenges for Academy Awards soirees: the threat of starvation ("Life of Pi," "Les Miserables"), stroke ("Amour"), slavery ("Django Unchained," "Lincoln"), hostage situations ("Argo"). And let's not forget "Zero Dark Thirty" — well, what's the culinary equivalent of waterboarding? Fondue?

Bradley Cooper plays a bipolar man who embarks on an unlikely romance with a young widow played by Jennifer Lawrence in "Silver Linings Playbook."

"Silver Linings Playbook," David O. Russell’s Philly-set look at a burgeoning romance between two off-kilter souls, offered one of the few solid leads: crabby snacks and "homemades," party food for Eagles fans.

Russell has said that homemades refers to the labor-intensive Italian specialties such as braciole and lasagna, but the book upon which the movie is based paints crabby snacks as perfect party nibbles: buttered crabmeat and orange cheese on English muffins, cut into bite-size pieces.

Kraft, a leading purveyor of orange cheese, offers a recipe here for crab melt-aways that seems to capture the spirit (and the calorie count) of this particular canapé, although it is served on toasted pumpernickel. To make true crabby snacks, spread it on English muffins, freeze for a minimum of 30 minutes or overnight, cut into quarters and broil until bubbly.

Perhaps the standout meal among the best picture nominees is the crab boil from "Beasts of the Southern Wild," but that’s probably a bit too messy for an Oscar party. Here’s the obvious alternative: hushpuppies, for the movie’s ferocious heroine. (In Lucy Alibar’s play upon which "Beasts" is based, Hushpuppy’s father says she is named for the cornmeal fritters because "a hushpuppy is a small, warm, stupid, good little thing.")

Famed Cajun chef Donald Link purées onion, jalapeños, scallions and parsley to give the fritters bite and some nice color. New Orleans’ Bouligny Tavern offers a more upscale take, pairing perfectly round fritters with duck liver paté and tomato jam.

Chef Anthony Bucco, of Whitehouse Station's Ryland Inn, goes in another direction: slices of pan-roasted wild boar strip loin. He says boars resemble the giant aurochs, with their enormous snouts and thrusting tusks, that make a stunning appearance late in the film. (Never mind that aurochs are an extinct breed of cattle boar has that feral quality that Bossy is lacking.)

Dɺrtagnan, the Newark-based gourmet food purveyor, offers grilled Creole wild boar tenderloin, the thinly pounded meat served over garlic-cheddar grits with a sauce heavy with peppers, onions and tomatoes. For a beastly experience, serve them with garlic-spiked hushpuppies instead of grits.

For fans of "Django Unchained," there's black-eyed pea bruschetta with goat cheese and bacon.

Chef Chris Siversen, at Jersey City's Maritime Parc, took his cue from "Django Unchained," creating a black-eyed pea bruschetta with bacon and goat cheese. Black-eyed peas are African legumes believed to have been brought over with slaves, and have remained an important element in soul food cuisine.

For drinks? Let’s go to "Lincoln." The man who freed the slaves had another claim to fame: He was the only president licensed to be a bartender.

There isn’t much known about his personal preferences, says Byron Johnson, the co-author of "The Authentic Guide to Drinks of the Civil War Era 1853-1873," but he likely served punch at the White House, albeit a much stronger version than what we know today — a glass of punch could have had as much as three to four shots of liquor in it.

It’s possible that Lincoln, a native of Kentucky, may have been partial to the Bluegrass State’s bourbon, and some distillery owners were known to have smuggled alcohol in both directions during the war, Johnson says.

Lincoln was also a great lover of apples, which led Hugh Preece, a managing partner at Princeton’s Salt Creek Grille, to offer the Orchard Outlaw: Pour 2 ounces Booker’s bourbon, 1 ounce Berentzen apple liqueur, and 1 dropper each of apple cider vinegar, walnut bitters and Angostura bitters over rocks in an old-fashioned glass and stir. Garnish with 3 thin slices of apple.

It’s bracing enough to push bitterly contested legislation through Congress — let alone survive a three-hours-plus awards show.

Watch the video: Cooking Veal with Chef Barbara Lynch and Ariane Daguin (August 2022).