What's For Dinner? - Dress Up the Ordinary
What takes salmon from simple to superb? A glaze made with Essence de Champignon Gold, mirin, grated ginger and a touch of soy sauce. A fetching sprinkle of toasted sesame seeds and fresh chives adds eye appeal. This recipe can be doubled or tripled.
This tasty whole grain dish is rich in flavor--wild mushrooms, shallots, white wine, our savory chicken or veggie stock, Parmesan, and a dash of balsalmic vinegar all add up to a delicious result. Toss in a handful of cooked seasonal veggies like asparagus, zucchini, or butternut squash for variety.
This hearty pasta dish comes from a recipe clipped years ago from Bon Appetit magazine. The original recipe was epic, making enough for 25 servings. This is our more modest version, with a few tweaks discovered in making dish many times. If you have a crowd to feed, you can double, triple, or quadruple it!
Looking for the perfect side for a grilled steak or chop? Look no further than these tender braised onions with a great sweet/sour/savory flavor from balsamic vinegar, a whisper of honey, and our rich brown stock. They're also delicious with cheeses, in sandwiches and salads, or for topping a pizza.
Fresh corn, tomatoes, and cucumber combine beautifully with the nutty flavor of barley in this warm weather salad perfumed with aromatic basil. Serve it as a side with grilled fish, poultry, or meat, or make it a main dish by adding black beans, crumbled goat or feta cheese, cooked chicken--or even lobster for a superlative summer salad.
This sauce is excellent as an addition to any pan-seared, oven-baked, or grilled fish.
Make this sauce in high summer, when basil is abundant. With cream, sun-dried tomatoes, and Parmesan, this sauce is the perfect way to dress up your favorite pasta.
Leftover roast beef on hand? Here's the perfect way to use it--add some aromatic vegetables, tender, earthy mushrooms, and a rich, beefy sauce with a whiff of brandy. Blanket them with a flaky, golden crust and toast your creation with a glass of red wine.
This delicious and easy-to-prepare stir-fry dish is sure to please with its savory beef, crisp-tender peppers, and silky sauce. Just ladle it over rice or pasta for a satisfying meal.
Here's our version of an English and Irish tradition: we've added some fresh spinach to the savory meat gravy and tossed some Parmesan into the rich mashed potato topping to create a dish just right for a cold winter night.
Chewy wild rice studded with yellow and red peppers and dressed with balsamic vinegar and olive oil makes a stunning salad. Serve it with grilled steak or chicken and a glass of your favorite summer wine.
A rich, tangy sauce perfect for brushing on a slab of ribs or smoked pork chops. Get out the grill!
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.
Savor tender chicken cooked gently in white wine and our flavorful stock with garlic, bay leaves, and herbs. Combined with tomatoes and hearty red lentils, it's the perfect dish for a chilly spring or fall evening.
This recipe works well hearty greens like kale or collards, too. They're gently braised in savory stock accented with plenty of garlic, chili flakes, onion, and bacon to make a perfect side for grilled or roasted meat, poultry, or fish.
A perfect dish for celebrating spring--beautiful pink salmon filets with tender spring vegetables, lightly sauced with savory braising liquid swirled with a little butter.
This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock. Smoked pork chops and sausages are nestled into the sauerkraut to cook. The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender. We've tossed in some apples for a little extra sweetness. For a German twist on this dish, try substituting an amber beer for the white wine. No matter how you make it, though, be sure to pass a pot of good mustard at the table.
Welcome spring with this mosaic of bright green, crisp tender vegetables and savory mushrooms accented with mint. Serve it as a side dish for roast chicken or lamb, or as a vegetarian main dish over buttered noodles or polenta.
Tender veal meatballs, gently braised in our Demi-Glace Gold, make the perfect appetizer or a savory main dish served over home-style mashed potatoes.
Perfect cold weather comfort food: hearty root vegetables, fennel, and onion, gently braised in our veggie stock, then tossed with a little butter and chopped fresh herbs. This dish is the perfect side for roast chicken or pork, or serve it up as a main course over rice, mashed potatoes, or couscous--or add more stock to make a warming soup.
Nothing says comfort like beef brisket, cooked slowly for hours until it's tender and juicy. The tempting aroma will fill your home and bring the family to the table ready for dinner.
A great summer side dish: Brown rice is cooked in our Glace de Poulet for an extra hit of flavor then tossed with crisp green beans, juicy tomatoes, and a tangy mustard-tarragon dressing. The perfect accompaniment to grilled burgers, pork chops, chicken, or veggies.
A tender, sweet crust topped with a rich topping of pecans enrobed in caramel--a decadent combination of flavors and textures. The secret ingredient? Our Graisse de Canard Gold rendered duck fat. We add it to the crust and the caramel topping for an extra dimension of flavor in these terrific pastries. Enjoy!
Tender pork simmered gently and then briefly sautéed until crisp and browned, Carnitas has been called Mexican pulled pork. It's most popular as a decadently delicious filling for tacos, often along with a fresh, green tomatillo salsa, but it can also be used in burritos, enchiladas, tostadas, or even in omelets or sandwiches.
Thanks to Chef Michaelangelo (Mick) Rosacci of Tony's Market in Denver for this luscious sauce recipe that makes the perfect accent for bison, venison, or elk steaks hot off the grill. Chef Mick recommends trying the sauce with grilled game burgers, as well.
Forget about the cafeteria Salisbury steaks you remember--here's a tender, savory round of ground beef (or lamb, veal, or bison) flavored with onions and horseradish and napped in a silky sauce studded with browned mushrooms, courtesy of Chef Michaelangelo (Mick) Rosacci from Tony's Market in Denver.
Crisp breaded chicken cutlets with delicate spring vegetables in a bright, lemon-scented sauce--the perfect dish for your spring table. Quick and delicious!
Simple and elegant--chicken breasts quickly sautéed and served with a Marsala-scented pan sauce studded with mushrooms and enriched with cream. Serve it over pasta or rice or with a side of roasted potatoes.
Our take on a comfort food classic: tasty chunks of chicken and vegetables enrobed in a savory cream sauce spiked with sherry, all topped with a crisp, buttery, golden brown crust.
This dish is all about the sauce--the tang of mustard, the oniony flavor of the chives, and the silky texture of rich cream come together beautifully to dress up simple sautéed chicken. It also works well with veal or pork cutlets.
This one-pot meal, accented with a Morroccan spice combination of cumin and cinnamon, is delicious and simple to put together--the perfect dinner solution for a busy day. It's substantial enough to serve alone, or a green salad with orange slices and green onions would be an ideal accompaniment.
Tortillas smothered in salsa, studded with chunks of chicken, and topped with queso fresco make up this traditonal Mexican peasant dish served with a selection of flavorful garnishes. Chilaquiles can be varied almost endlessly--with shredded turkey or beef instead of chicken; with additions like black beans, corn, cooked chorizo, or green chiles; with different salsas; and on and on. This dish is delicious for brunch, but can also be served for dinner or lunch. In Mexico, it's often served for breakfast.
This light and colorful main-dish salad is made mostly ahead of time. The tender salmon and crisp vegetables tossed with a lemon vinaigrette make a great lunch or brunch dish--or a light supper.
Cincinnati is often called "The Chili Capital of America" for its 100+ chili parlors, all serving a version of Cincinnati's distinctive brand of chili. It's actually more a topping than a stew. Traditionally served over spaghetti or a hot dog, Cinicinnati chili is also unique in its eclectic blend of spices and the addition of unusual ingredients like cocoa (or chocolate) and molasses. Kidney beans, chopped onion, and grated cheddar cheese are the favored toppings, and oyster crackers and a bottle of hot sauce are served on the side. The good citizens of Cincinnati consume more than 2 million pounds of chili each year, and for good reason. Try out some Cincinnati chili yourself, and you'll be a fan, too.
Originally a traditional Irish Easter Sunday dinner, this dish has become a fixture in Irish restaurants in America. Succulent beef and tender vegetables served with a hearty broth--it's the perfect centerpiece for your St. Patrick's day celebration or anytime a simple, warming meal is in order. Serve it with a mound of steaming mashed potatoes and a pint of Guinness stout or Smithwick's Irish Ale.
Rather than serving the same old stuffing with your holiday turkey, try this fragrant couscous with dried cranberries and toasted pecans. It takes just minutes to prepare and will surely gather raves. The secret is More Than Gourmet's Glace de Volaille Gold mixed with a touch of orange juice for a flavor that gives just a hint of the bird's taste. If there are leftovers the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.
These buttery grits made with sharp Cheddar and light cream are the perfect side for grilled pork or sausage. You can also ladle beef stew or chili over them for a hearty dinner.
For an extraordinary pie or tart crust we use our Graisse de Canard Gold, along with pure unsalted butter. The result a is rich, crisp pastry just right for any savory tart or pie--and maybe some sweet ones, too. We've heard tales of a baker in San Francisco who made some incredibly delicious and quite popular pecan pies with--you guessed it--a duck fat pastry crust.
Popovers are wonderful things, crusty and golden brown on the outside and moist and tender on the inside. They're especially delicious made with our Graisse de Canard Gold, which gives them a deep, rich flavor. Serve hot popovers for breakfast with butter and jam or honey, or serve them with meats and savory dishes, just as you would a dinner roll. They also make a great dessert with a scoop of ice cream and a drizzle of warm caramel or chocolate sauce.
Nothing brings out the flavor and sweetness of vegetables like roasting them, especially with the savory richness of our Graisse de Canard Gold. They'll make the perfect side for roasted or grilled meat, game, or poultry--or toss them with pasta or serve them over rice with crumbled goat or feta cheese on top.
Farro, also known as emmer, is an ancient variety of wheat culivated in many regions around the Mediterranean. It has recently become more popular in the U.S. and can be found in many grocery stores and specialty food markets. Farro's nutty flavor and chewy texture combine beautifully with sautéed mushrooms and roasted tomatoes to make a hearty side dish or vegetarian main course.
The peppery flavor of arugula complements shrimp, garlic, and shallots in this simple pasta dish.
Try this twist on potato salad with a tangy mustard dressing, the fresh flavor of chives, and tasty fingerling potatoes. Simple to prepare, it's the perfect side for grilled chicken or steak.
Cooking garlic very slowly in our Graisse de Canard yields tender, mellow garlic with a deep, rich flavor, plus savory, garlic-infused duck fat. Use the garlic cloves in almost any recipe that calls for garlic--soups, sauces, salad dressings, and more--or slip a few under the skin of a chicken before roasting it. Use the duck fat for things like sautéing or roasting potatoes or veggies. For a real treat, try mashing a few of the garlic cloves with a spoonful of the duck fat to make a delicious spread to smear on a baguette slice or stir into mashed potatoes or cooked white beans or lentils.
Ladle this simple sauce over grilled chicken, pasta, vegetables, or use it as a dipping sauce for bread.
A well loved Louisiana brunch dish, Grillades are a classic braise of tender beef with plenty of seasoning, tomatoes, garlic, and the "holy trinity" of Cajun and Creole cuisine: a base of sautéed onion, green pepper, and celery. Serve Grillades over our Simple Grits or Creamy Cheddar Grits for a delicious brunch or supper.
Marinated in soy sauce and lime juice with ginger, garlic, and spices, chicken breasts are ready for a quick grill. You'll simmer the marinade with our Glace de Poulet Gold and add a little sesame oil and cilantro to make the perfect sauce.
Dress up plain grilled pork chops with a colorful sauce studded with bright roasted peppers and onions and accented with a balsamic vinegar and shredded fresh basil. The chunky sauce goes beautifully with the smoky flavor of the pork. Serve it with creamy polenta or grilled corn on the cob.
Bulgur's nutty flavor and wholesome texture make this a hearty winter dish to serve with poultry and roasted meats. An attractive way of presenting this side dish is to pack the mixture into a ring mold and bake it briefly. Once unmolded, fill the center with baby peas, broccoli florets, or any bright green vegetable. Either coarse or fine bulgur is appropriate.
Quinoa is an ancient grain from Peru, with a slightly crunchy texture and nutty flavor. We add a gorgeous mosaic of colorful vegetables and fresh green herbs, along with an extra layer of flavor from cooking the quinoa in our Veggie-Stock Gold, to make a delicious side dish for chicken or fish or a vegetarian entrée.