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Saucisson Sec-The Ultimate Dry Sausage

admin — Sat, 21 Aug 2010 22:31:28 +0000

Saussican Sec-The Ultimate Dry Sausage

Far richer, far more mellow and aromatic than any other type of hard salami that you will find, Saucisson sec brings a wonderful flavor and a wonderful texture. While some saucisson sec is remarkably firm-some say even hard, the flavor is creamy and delicious. Thinly sliced, nearly wafer-like in its consistency, saucisson sec can still impart a full flavor that will leave you begging for more.

The moderate pebbling that you will find inside the saucisson sec makes it nearly creamy in texture. For a hearty meat flavor saucisson sec is absolutely unbeatable, remarkably different from other dry sausages and salami.

Every French family and every charcuterie shop has their own distinct recipe for saucisson sec. Most are naturally air dried, full flavored and amazing, no matter how you slice it. Made in a centuries old French style, the full meaty texture and flavor is satisfying whether you slice it and eat it on crusty bread or simply on its own so that you can savor the light taste of garlic and thyme that it offers.

What could be more lovely, more elegant than a saucisson, sliced paper thin, on a fresh French baguette. Top it with a light mustard or a delicious truffle butter for an appetizer that is nothing short of decadent.

Traditional salami has a slightly sweet taste, but can trend toward the tart on occasion. It has more of a greasy taste which tends to be less palatable when eaten alone. It has a rather rocky interior, large meaty pieces interspersed with a slightly higher fat content. Saucisson can be eaten by the slice, the ultimate finger food, or added to crackers, bread or many other things for an outstanding flavor.

That’s not all that saucisson sec is good for however. If you love a hearty flavor, delicate and savory, saucisson sec can impart that to other dishes in which it is an ingredient. Typically served cold, saucisson sec can be equally wonderful when served on a crusty bread, with a creamy cheese broiled over the top.

Typically the French also add saucisson sec to soups and stews to add a remarkable flavoring to a chicken dish or a hearty stew. For something completely different, try the intermingled flavors of saucisson sec on a sandwich of wafer-thin onion, along with smoked turkey and lettuce.

Once you’ve had this amazing taste temptation, no other type of summer sausage or salami will ever stack up to it again.

Saucisson sec is robust, a remarkable savory blending of flavors that include natural sea salt, pepper, garlic and several other spices. A traditional French sausage whose name literally means “dry sausage”, saucisson sec is anything but dry. The moderate pebbling that you will find inside the saucisson sec makes it nearly creamy in texture. For a hearty meat flavor saucisson sec is absolutely unbeatable, remarkably different from other dry sausages and salami.

Saucisson sec is rich, robust, creamy, and offers a taste that will delight any palate. Traditionally made of a tame well flavored pork, saucisson sec is also frequently made of other meats, including boar, duck, venison and sometimes goose. Every French family and every charcuterie shop has their own distinct recipe for saucisson sec. Most are naturally air dried, full flavored and amazing, no matter how you slice it. Made in a centuries old French style, the full meaty texture and flavor is satisfying whether you slice it and eat it on crusty bread or simply on its own so that you can savor the light taste of garlic and thyme that it offers.

Once you’ve had this amazing taste temptation, no other type of summer sausage or salami will ever stack up to it again.

The Virtues of Pate: How to Serve and Enjoy Pate

admin — Mon, 09 Aug 2010 18:56:55 +0000

What could be easier to serve than pate? Pate is available in so many varieties and can be enjoyed in so many ways.

Let’s start with the basics. For an elegant and tasty appetizer, serve any type of pate with a sliced fresh baguette, sliced toasted baguette, or crackers. Let your guests serve themselves, or spread the pate on the bread or toast in advance and arrange them on a platter. Cornichons (French for “gherkin”) are the perfect accompaniment to any type of pate. These brined little pickles made from tiny gherkin cucumbers have the perfect combination of crunchiness and tartness, which pairs very nicely with rich meaty pates.

An elegant way to serve pate as an appetizer is to fill a tiny choux pastry or gougere with a cube of pate and arrange on a platter. For a larger party, this is a great way to serve pate if you wish to pass it on a tray.

Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal. Again, cornichons make a nice addition to the plate. For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of pate.

Pate is either smooth and mousse-like or “chunky” country style. Either type can be used for the above serving suggestions. Rillettes, which is shredded meat slow cooked in fat (usually made of duck, pork, goose or even rabbit), can generally be used just the same as pate. Duck rillettes is perhaps the most common form of rillettes.

Pate en croute is pate baked in a crust as a pie or a loaf. Though pate en croute may be served with bread, it is not necessary. To serve Pate en croute warm, place the pate in a hot oven of about 400 degrees, for about ten minutes or until the crust is warm and golden brown. Country style pates will hold up better in the oven. Mousse style pate en croute should only be lightly warmed, if warmed at all.

Almost any grilled meat–beef, lamb, duck, or other fowl–pairs well with a mousse style pate such as truffle mousse. Use mousses as you would pate de foie gras. Top a medallion of filet mignon with a generous slice of room temperature truffle mousse. Serve duck mousse with port wine pate with rare, sliced duck breast. Use your imagination. The options are endless!

Enjoying traditional French sausages: Boudin Blanc, Boudin Noir, Andouillete, Saucisse de Morteau and Saucisse de Toulouse

admin — Mon, 02 Aug 2010 22:51:44 +0000

Boudin blanc, boudin noir, andouillete, saucisse de Morteau and saucisse de Toulouse are all traditional French sausages, yet each sausage has totally different ingredients, and it’s own unique flavor. This article describes each type of sausage and it’s ingredients, and provides some serving suggestions. One thing that all of the French sausages have in common is that they all pair well with and are frequently served with potatoes.

Boudin Blanc is a sausage that many people (especially the French) associate with the Christmas holiday season, though they certainly can be enjoyed throughout the year. This tasty sausage is fully cooked and is made of chicken, pork, cream, brandy and seasoning. The texture of the sausage is smooth, a bit creamy, and uniform in consistency, somewhat similar to a bratwurst or English banger.

Boudin Blanc can be cooked in a pan on the stove, with a small amount of oil, for about ten minutes or until fully heated and golden brown outside. Grilling is also a great option for Boudin Blanc. Since the sausage is light colored, the grill marks leave a nice golden brown pattern on the sausages, creating a visually appealing presentation of the sausage.

Like Boudin Blanc, Boudin Noir is also fully cooked. Known also as blood pudding sausage, Boudin Noir is made of beef blood, pork, onions and seasoning. This unique and delicious sausage is dark in color, especially when cooked, and pairs particularly well with mashed potatoes and/or cooked apples. Many people like to take a bite of the Boudin Noir along with some potato, apple, or both. Boudin Noir is easily prepared by heating the sausage in a frying pan with some butter or oil for about ten minutes.

Andouillete is another fully cooked sausage with a unique flavor profile popular with French people. It is made of pork chitterlings, pork stomach, pork meat, onions, red wine, mustard, vinegar, parsley, and seasoning. Andouillete, like the other sausages, can be simply heated in a frying pan with a small amount of oil. The sausage casing will easily burst when heated, and many who enjoy andouillete prefer to eat the sausage this way.

For an interesting variation, mix equal parts of crème fraiche and whole grain mustard, and add a small amount of cognac or brandy. When the andouillete is browned and starting to fall apart, add the sauce to the pan and heat for another mintute.

Morteau is a fourth type of traditional French sausage, which is smoked with pinewood. Saucisse de Morteau contains pork, pork fat, and seasoning. It has a smokey flavor and tastes somewhat like a strong dense salami, though it’s flavor is unique from other types of sausage or salami. Morteau is sometimes used in cassoulet, pairs well with potatoes, or can simply be sliced and enjoyed cold.

Saucisse de Toulouse, a traditional south of France sausage is raw, and is made of pork, onion, white wine, and seasoning. Like the other sausages, Saucisse de Toulouse may be cooked in a frying pan with a small amount of oil until golden brown and fully cooked. This sausage holds up well on a grill and is a good choice for a summer BBQ. Those who do not have a taste for some of the more unique flavored French sausages will likely enjoy Saucisse de Toulouse for it’s more traditional pork sausage flavor profile. This sausage is also ideal for cassoulet.

Summer black truffle taste profile and pairing suggestions

admin — Mon, 12 Jul 2010 21:57:49 +0000

Summer black truffles are at the height of the season! This article addresses how to enjoy summer truffles to the fullest.

The most important thing to remember when using black summer truffles in recipes is that these truffles are NOT the same as winter black truffles or winter white truffles. Summer truffles have a much milder aroma and are more mushroomy in taste than their sought after cousins. It will rarely work well to substitute summer truffles for winter black truffles, particularly if the preparation requires cooking.

Winter black truffles are best when cooked. The cooking process releases the wonderfully intense truffle flavor and aroma. Summer truffles are so delicate in flavor that they will lose much of their taste if cooked; therefore the most important rule with summer truffles is to serve them raw or only slightly warmed.

On the exterior, summer truffles look very similar to winter black truffles as both varieties have a dark, almost black exterior skin. The inside of summer truffles is beige, where winter truffles are dark charcoal to black inside (when ripe).

Summer Black Truffles

Summer truffles have a delicate nutty flavor and a slightly crisp texture. Because the flavor of summer truffles is fairly mild, pairing them with other foods is easy. Summer truffles offer an economical way to boost almost any seasonal menu.

One of the easiest ways to incorporate summer truffles into existing recipes is to simply add them to your favorite salad. Summer truffles pair well with all summer vegetables: baby greens of any type, asparagus, green beans, fava beans, corn artichoke, fennel, onions, leeks and more. For salad preparations, about one ounce of summer truffle per person is a good rule of thumb. To intensify the truffle flavor, use a black truffle oil vinaigrette. If you wish to have a one-dish-meal, top the truffle laced salad with a piece of grilled halibut, sole, salmon, or other fresh fish.

Summer black truffles can be added raw, at the last minute to soups, potato dishes, risotto, eggs, and pasta dishes. Simply shave a generous portion of summer truffle on top of the dish or incorporate the truffles into the dish just before serving. Just remember not to expect the same intense flavor as you would enjoy with winter black truffles or white truffles.

In terms of pairing summer truffles with meats and fish, there are endless choices. Generally lighter meats and almost any fish or shellfish work well with summer truffles. Choose meats such as veal, pork, or poultry, beef carpaccio, or use cured meats as an accent to a vegetable, potato, or pasta dish. Recommended seafood selections include scallops, lobster, langoustines, or almost any type of fish such as halibut, cod, sole, snapper, skate wings, monkfish, or even salmon.

Pairing wine with truffles is simply a matter of personal taste. Certainly any wine originated from a truffle producing area would be a good choice.

Perhaps the most intriguing aspect of summer truffles is the affordable price. At a fraction of the cost of winter black truffles or white truffles, one can be generous with summer truffles, adding them to a wide variety of seasonal recipes with pleasing results.

Tips for Handling and Preparing Summer Black Truffles

admin — Thu, 03 Jun 2010 01:02:38 +0000

We love summer truffles for their versatility and affordability. At only a fraction of the cost of Alba white truffles or Perigord black truffles, summer truffle mushrooms can be used quite generously, complementing a wide variety of recipes. Summer black truffles can generally be substituted for Burgundy truffles, since both varieties are best served cold or slightly warmed. We don’t recommend cooking summer truffles as their delicate flavor dissipates with prolonged heat.

Similar in appearance to black winter truffles, summer truffles have a nubby black or brown skin, and a pale beige interior marbled with white veins. Summer truffles have a much different texture, flavor and aroma than their sought-after cousins. The aroma is milder and the flavor is more mushroom-like and nutty. The outer skin is tougher, and they are slightly crisp.

Most black summer truffles are harvested in France and Italy. The season for French summer truffles is mid to late May until late July. Italian summer truffles are usually available through August. We prefer summer truffles from France because we believe the flavor profile is better. As with all truffles, the season begins with immature truffles, which have not yet reached their maximum flavor and aroma.

With proper storage, summer truffles will usually last up the ten days. Do keep in mind that the flavor and aroma will fade over time. Black summer truffles should be wrapped carefully in a paper towel and kept in an air-tight container or jar in the refrigerator. It is very important to keep truffles dry; therefore it is a good idea to change the paper towel daily. All truffles hate dampness, and will develop mold if moisture is present. If mold develops, simply shave the affected area.

Just prior to using the summer truffles, inspect the truffles for any dirt or gravel. Often, there will be no visible dirt, in which case cleaning is not necessary. If there is any dirt on the truffles, brush them with a soft damp cloth or toothbrush. You may also use a sharp knife to remove anything lodged in the crevices of the mushroom.

All truffles, including summer truffles are usually served sliced very thin. Paper-thin slices are best achieved with a truffle shaver or mandoline. A very sharp knife may also be used; however it is more difficult to achieve uniformly thin slices. Summer truffles can be peeled, or left with the skin intact.

Since summer truffles are much less pungent, and much more affordable than winter black truffles or white truffles, generous portions are recommended. The crisp, nutty flavor is best when served raw or slightly warmed. You may boost the flavor of summer truffles by adding truffle juice or truffle oil to your preparation.

Shave summer truffles on beef carpaccio and drizzle with truffle oil or add thin slices to a cheese omelette. For a delicious salad, slice the truffles paper-thin, allowing the truffles to absorb some of the salad dressing. Summer truffles pair well with light, summer dishes, so a good rule of thumb is to use seasonal ingredients when experimenting with summer truffles.

Please share your favorite summer truffle recipes with us! If you submit your own recipe with photos, you may be selected to win a $100 gift certificate for EnjoyFoieGras.com. Contest rules are available here: http://www.enjoyfoiegras.com/subscribe.html

Highlights from San Francisco NASFT Fancy Food Show

admin — Wed, 27 Jan 2010 00:00:13 +0000

I’ve been attending the NASFT Fancy Food Show since I was a child. My great Uncle was in the candy business (we called it the candy show back then) and always got my family in for a day of total indulgence!

Now, we attend the Fancy Food Show with a different agenda. Though I always enjoy checking out all the new products in every category, my focus is finding new products to offer our clients.

Many of the wonderful products shown at the Fancy Food Show don’t really fit our product line of luxury and French foods; however, there were a few worth considering.

More Than Gourmet offers high quality stock and demi-glace that assists chefs and home cooks in making delicious sauces. Stocks are available in veal, venison, lamb, chicken, turkey, duck, seafood, vegetable and mushroom. Though I frequently make my own stock (even those that take 48 hours), there are times when it would be so convenient to be able to start my sauce with a high quality, ready-made stock that only needs to be reconstituted. From there, I can add my shallots, garlic, wine, or whatever, to make the final sauce. We are waiting for samples, to make sure we like the taste and quality of the stocks and demi-glace, but we are hopeful about this product line!

One of the most innovative products we tasted at the show was a line of savory macaroons. The macaroons were in three flavors, goat cheese, black truffle, and porcini mushroom. These scrumpti0us morsels are not yet on the market, and we hope to be the first to carry them.

Some additional products we might introduce to our line include escargot, marron glace (candied chestnuts), truffle honey, and French chocolate. We’d love to hear from you if you have other ideas or requests!

Somewhat surprisingly, there were no producers of top quality caviar at the show. There were several “affordable” alternatives, but nothing that we thought measured up to the two brands we currently carry, Tsar Nicoulai Caviar and Black River Caviar.

There were more booths than I remember seeing in past years marketing fresh truffle mushrooms and truffle products. Since white truffles are no longer in season, and black truffles are at the height of their season, there were several companies with a basket full of beautiful, fragrant black truffles from the Perigord in France. There were also truffle producers from Oregon and other regions (Oregon truffles are not the same species as Perigord truffles). Though North Carolina has a growing number of farms cultivated the Perigord variety of black truffles, there were no producers at the show from this region.

There were only three or four producers featuring foie gras or foie gras products, most of which we already carry on our site. Notably, Hudson Valley Foie Gras was at the show (they don’t usually exhibit at the Fancy Food Show in San Francisco, only in New York), serving up fresh seared foie gras, foie gras torchon, duck proscuitto and magret de canard. They were clearly there to not only sample their wonderful products, but also to reach out to the food community regarding the pending legislation in California, banning the sale of foie gras in the state, beginning in July 2012.

One of Hudson Valley Foie Gras’ founders, Izzy, was there collecting signatures from those who wanted to help keep Hudson Valley Foie Gras available in California. Hudson Valley Foie Gras raises their ducks free range, and hand feeds the ducks when it’s time for gavage. The company believes they should be excluded from the ban, based on the measures they have taken to keep the birds healthy, comfortable and stress free.

A general observation about the 2010 San Francisco Fancy Food Show was the large number of gluten free foods being offered. I don’t remember ever seeing so many foods marketed as being gluten free, but this year they were everywhere! As always, there were a host of olive oils, dressings, salsas, chocolate and candy and of course cheese.

We thoroughly enjoyed the show as we always do, and hope to soon be featuring some of the newly found French food and luxury products on our website.

Wall Street Journal covers the Black River Caviar story

admin — Wed, 09 Dec 2009 00:20:37 +0000

Earlier this year, the Wall Street Journal published an article about Black River Caviar’s amazing success story. The article, titled, “Caviar Dreams, In the quest to replicate the richness of wild caviar, one aquaculture farm in Uruguay is perfecting the product”, details how Black River Caviar began.

The business plan was created decades ago, and in 1992 fertilized Siberian sturgeon roe were imported to Uruguay where the sturgeon farm is currently located. It takes at least seven years for sturgeon to produce roe that will be harvested and sold as Black River Caviar. Wild sturgeon roe is known for its depth in flavor and cleanliness, and Black River Caviar set out to produce a caviar product through their innovative aquaculture facility that reproduces the distinct wild roe flavor.

“We call it wild raised,” Black River Caviar CEO Graham Gaspard says. Like cattle that wander the open, but fenced, plains of Montana, these fish lead a replica of real life, following their natural reproductive cycle. “When it’s time to swim upstream to spawn, we increase the water flow in the canals to simulate a return to the river,” Gaspard says.

The Wall Street Journal article describes Black River Caviar’s ossetra caviar as follows: “The buttery globules are firm enough to roll over the palate, each revealing its perfectly round shape, but they dissolve with the slightest pressure into a soft cream with hints of nuts, salt and freshwater.”

Black River Caviar truly produces a remarkable, sustainable osetra caviar. To read the entire article, go to: WSJ.com.

To buy caviar online, please visit our website www.mirepoixusa.com.

Black River Caviar's aquaculture facility in Uruguay

Black River Caviar

Interesting review of Hudson Valley Foie Gras Farm

admin — Sat, 29 Aug 2009 22:10:09 +0000

I just read the article below with keen interest.

Though I was certainly already aware of Hudson Valley’s humane practices, including that all of their products are certified “cage free”, I was interested to hear all the details of a totally neutral party’s experience. Hudson Valley Foie Gras welcomes people to visit the farm anytime, unannounced.

Whether you are a fan of foie gras or not, please read this objective review. You may be surprised.

http://www.villagevoice.com/content/printVersion/894706