Editorial Product Review: :Better than Butter! Use this all natural rendered duck fat to make your own confit, sauteed potatoes and vegetables. Pork-Free.
Editorial Product Review: :One of the many delights Normandy is known for is its apple orchards and apple brandy known as Calvados. Les Trois Petits Cochons has created a new pate as a salute to Normandys gastronomic delights. A classic dish is Chicken Normandy made with apples, apple cider and Calvados. Using the base of this recipe Les Trois Petits Cochons have created a smooth pate with chicken, pork, chicken liver, eggs, dried apples, Calvados, onions, milk, garlic, salt and spices. Serve with toasted brioche, warm ...
Editorial Product Review: :These rillettes are made only with shredded, seasoned duck meat. Pork free. Just spread on a baguette with cornichons. Fabrique Delices oven baked Pates and Mousses are made with no preservatives, no artificial ingredients & no nitrates. Many of Fabrique Delices products have been served at the White House, on the Air France Concorde and even to his Holiness John Paul II.
Editorial Product Review: :Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New Yorks Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today they make their pâtés ...
Editorial Product Review: :Giovanni's Pates are truly delectable hors d'oeuvres made with high quality ingredients. Giovanni's pates are the most popular and we are pleased to offer you these four delicious selections: Lobster Pate with Cognac, Smoked Salmon Pate, Goose Pate with Port Wine and Shrimp pate. Net Weight: 2.75 oz.
Editorial Product Review: :A traditional French dish, these French-style (made in the US) Rillettes du Perigord are made of the finest duck meat and seasoned duck fat. The meat is simmered in spices, juices, and fat, and left to soak up as much flavor as possible. The saturated meat is then pounded into a spread. Traditionally a spicy dish, serve Rillettes with white wine or champagne to truly enjoy its splendor.
Editorial Product Review: :Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New Yorks Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today they make their pâtés ...
Editorial Product Review: :Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New Yorks Greenwich Village, where founders Alain Sinturel and Jean Pierre Pradié cooked and offered pâtés and other French specialties to the neighborhood gourmets. They soon received rave reviews by such notables as Craig Clairborne, Mimi Sheraton, James Beard, and others. Once word got out, they began making pâtés for other restaurants around Manhattan. By 1990, demand forced them to expand their operation. Today they make their pâtés ...
Editorial Product Review: :A traditional recipe originating in the French countryside, this country-style pâté is a thick, coarsely-textured treasure seasoned with piquant black pepper. We're truly lucky to have found Terroirs D'Antan, a company based in California that is sweet as their French accents, but thankfully much closer to our time zone! This coarse spreadable paste is created using seasonings and fats, added to bring out the flavor in meats. It contains ascorbic acid (Vitamin C) and sodium nitrite to preserve the taste, color, and freshness ...
Editorial Product Review: :An entertainer's delight: an oh-so-delicious and super convenient ready-to-eat smoked salmon and spinach mousse. Cream cheese, butter, milk, and eggs are whipped up with smoky smoked salmon and fresh spinach for a mousse that is so smooth you'll die and go to heaven on the first spoonful. You'll love the fact that it's not fishy, but just subtly smoky, and a great texture that is smooth enough to spread, and firm enough to cut. Serve chilled on toast points, crackers or baguettes. All ...
