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Recipe: Barley Risotto with Duck Sausages

Our barley risotto, served with duck sausages, is hearty enough for a one-dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.

Recipe: Braised Baby Artichokes

These tender baby artichokes, gently braised with onions, garlic, and marjoram, make a terrific spring appetizer or side dish for roast chicken or fish.

Recipe: Braised Moroccan Lamb Shanks with Apricot Almond Couscous

Morocco . . . the gateway between Europe and Africa, and a culinary star in her own right. Although Morocco’s culture has been influenced by trade from Europe, the country has still retained her own flavor by using bold, rich spices. Couscous and lamb are staples of Moroccan cuisine, and this recipe adapted from Chef Steve Chiappeti at Viand Restaurant in Chicago incorporates these two essentials into an exotic braised dish.

Recipe: Braised Rabbit and Cherries in Beer

Belgians are famous for cooking with beer. They also use dried fruits, especially cherries and prunes, in stews. This sweet, rich, and satisfying dish is a splendid example of how cherry beer and dried cherries marry with rabbit or other game meats. The final splash of balsamic really makes the tastes sparkle. Serve it over spaetzle or with boiled potatoes.

Recipe: Catalan Lamb Chops With Apricots and Sage

These beautifully seasoned, fork-tender shoulder lamb chops are simmered in a heady sauce redolent of vermouth, apricots, sage, tomatoes, and cinnamon. It was inspired by a dish from Spain's Mediterranean coast. The aromatic combination of ingredients harkens back to the Moorish culture that imparted many lush flavors to the international stew pot. Serve the chops on a bed of wide noodles or mashed potatoes.

Recipe: Chile Crab Soup with Cilantro Croutons

This delightful recipe was created by a friend of MTG, Chef Kurt Kulzer. He's a terrific cook, great fun, and has a wonderful knack for creating some terrific recipes using our stocks and sauces. We tip our toque to Kurt, and hope you enjoy this recipe as much as we do.

Recipe: Classic Bordelaise Sauce

This wine-enriched sauce is traditionally served over beef steaks or beef tenderloin, but it will also add a luscious finish to veal, pork, or lamb.

Recipe: Classic Velouté

This simple, traditional sauce made with chicken stock is one of the five "mother sauces," from which many other sauces can be made by adding a variety of differenct ingredients. It's delicious on its own with roasted, poached, or sautéed chicken or with egg dishes--just add a little cream if you like.

Recipe: Dried Cherry Cognac Glace

A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast, or with lamb or venison.

Recipe: Drunken Boar

Chunks of wild boar are marinated in gin and vermouth with juniper berries and then braised in a rich broth to make a hearty stew. Sour cream and olives are stirred in at the end to make this soul-satisfying cold-weather dish--serve it with your favorite bold red wine.

Recipe: Duck Sausages on Polenta with Balsamic Sauce

If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.

Recipe: Duck with Red Wine Cream Sauce

A special-occasion dish: rich duck with a creamy red wine sauce. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast!

Recipe: Duck, Apple & Manchego Cheese Salad

The duck in this fanciful and flavorful salad is poached in stock without skin, making it succulent and low fat. The same stock adds flavor to the creamy dressing. Those crispy bits of skin, or "cracklings," add a heavenly if not exactly dietetic crunch to the salad. Use as many as you dare!

Recipe: Garlic Confit

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.

Recipe: Greens and Beans Soup with Olives

This hearty soup combines good-for-you greens and beans in one pot. The olives give it a wonderful earthy flavor, along with tomatoes, herbs, veggies, and garlic. Serve it with crusty bread for a tasty lunch or dinner.

Recipe: Lamb Wellington

A twist on the classic "Wellington" dish--using lamb instead of beef and won ton wrappers to stand in for the puff pastry (yes, they work beautifully!), but keeping the classic paté and mushroom filling and the red wine and mushroom sauce. This dish will earn raves from your guests as an elegant first or middle course, or you may double it and serve two apiece as a substantial main course.

Recipe: Lobster Bisque

Try your hand at making this extraordinary soup. Rich and creamy, with complex layers of flavor and plentiful chunks of fresh lobster, it's worth every ounce of effort required. Serve it in elegant small portions as a first course, or increase the portions a bit and serve it as a stunning main dish.

Recipe: Luxurious Turkey-Mushroom Risotto

Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, and Parmigiano. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.

Recipe: Maple-Chipotle Barbecue Sauce

Smoky hot chipotles, sweet maple syrup, and savory roasted peppers team up to make a great barbecue sauce. Brush some on pork spareribs, steaks, or chicken quarters just before they're done cooking and pass the rest at the table.

Recipe: Marchand de Vin Sauce

This luxurious and classic red wine sauce, accented with herbs and peppercorns and finished with butter, makes an elegant complement to beef, veal, lamb, or game. Try it with our Roasted Chicken Demi-Glace or our Roasted Vegetable Demi-Glace for poultry or vegetarian dishes.

Recipe: Mediterranean Fish Soup with Quick Aïoli

Our fragrant, saffron-scented soup is nice and garlicky. It will transport you to southern France with your first spoonful. We take a shortcut for the aïoli garnish, using a ready-made mayonnaise. Stir it into the soup before serving.

Recipe: Mustard Tarragon Butter Sauce

This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.

Recipe: Pan-Seared Steaks with Red Wine Butter Sauce

Take it from us: there's nothing more tempting than a luscious steak with a French wine-butter sauce. However, butter sauces often have mounds of butter. We find that if the wine and stock are well reduced, you'll only need about a tablespoon of butter per serving. Because everything counts in this minimalist preparation, choose fine wine, butter, meat, and, of course, demi-glace.

Recipe: Pepper-Crusted Rack of Venison with Morel Sauce

Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or brussels sprouts, would nicely complement this luxurious dish.
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