Another great sausage from one of the best charcuterie in our country. Salumeria Biellese has been supplying the best restaurants in NYC for decades and now you can enjoy this unique game sausage in your own home. I like them browned in a pan or grilled.
Bonus- their gluten free!
INGREDIENTS: Wild Boar, Salt, Spices, Red Wine
Either in Hog or Sheep Casing
These authentic sausages are produced by one of the top French/Italian charcuterie in the country. Salumeria Biellese has supplied the best restaurants in NYC for decades and now you can enjoy their products in your own home. The sausages are packed in one pound packs (3 sweet/1hot). Great browned in a pan or on the grill.
INGREDIENTS: Sweet- Pork, Salt, Spices, Sugar. Hot- Pork, Salt, Paprika, Fennel, Spices
Bonus- their gluten free!
Both sausages are packed in either Hog or Sheep Casings
This is one of the great French potato preparations. As with all my specialty products I spare no expense to prepare the highest quality product possible. To be sure this is not a diet potato in fact it’s a bit decadent but oh so delicious. I use heavy cream, whole milk, fresh thyme, fresh rosemary, shallots, garlic and a lot of Asiago, Fontina, Parmesan, and Provolone cheeses.
Cooking instructions- Take them directly from the freezer and put in micro for 2 minutes. Then with a fork just pop out the block of potatoes (they come right out) and place on a cookie sheet. Bake uncovered for 45 minutes in a preheated 350°f oven and serve.
I’m not gonna lie- you can simply take from the freezer- loosen the top so steam can escape if necessary and microwave for 6-8 minutes. You just want to make the potatoes hot and each micro is different so use common sense.:)
I like to bake them but you might like the micro version better. Your call!
Idaho Potatoes, Heavy Cream, Whole Milk, Whole Butter, Provolone, Parmesan, Asiago, Fontina, Fresh Garlic, Fresh Shallots, Fresh Thyme, Fresh Rosemary, Red Pepper Flakes, Kosher Salt, and Black Pepper
As a Chef and a hard core foodie I’ve always considered this to be my favorite potato preparation. It can be served in the most elegant dinning setting or as the perfect breakfast potato. It’s an addictive potato- much like potato chips. It’s also Gluten Free- bonus!:)
I use 3 large Idaho Potatoes to make each tart and each tart serves 4-6 people depending on the appetites involved.
Here’s how you handle this magnificent potato. You need a 10 inch non stick fry pan. You can use a larger 12 inch pan but not smaller than 10. Preheat you oven to 400°f and then put the non stick pan in the oven to preheat for 7 minutes. Take my Potatoe Tart right from the freezer and remove all packaging. Add aprox 2tbsp of butter to preheated pan and lay the frozen tart therein (upside down). Let bake 10 min and then flip for 10 min more. Remove tart from pan and place on cutting board and cut into 8 wedges as if cutting a pie or cake. It’s best served immediately out of the oven so time your meal accordingly.
It might seem like a lot of effort to reconstitute my Potato Tart but it’s well worth it. Please resist the temptation to heat in microwave as the qualitative difference is immeasurable. Also- once you’ve navigated this procedure a few times it’s actually pretty simple and you’ll enjoy using this magnificent side dish over and over.
Idaho Potatoes, Whole Butter, Canola Oil, Virgin Olive Oil, Kosher Salt, and Black Pepper
I use nothing but the best cheese within my gourmet Mac & Cheese including Pecorino Romano, Fontina, and Parmigiano Reggiano.This is a serious Mac+Cheese product.
Just take from the freezer and put in micro for 2 minutes. Then pop the block out with a fork and place on a cookie sheet and bake uncovered at 350°f for 50 min for best results.
Mezzi Rigatoni, Whole Milk, Monterey Jack, Sharp Cheddar, Fontina, Pecorino Romano, Parmigiano Reggiano, Panko Crumbs, Whole Butter, Extra Virgin Olive Oil, Flour, Kosher Salt, and Black Pepper
Classically Escargot are served in their shell with a garlic herb butter. So I’ve created my version by combining the Escargot with a garlic/Shiitake Confit and wrapping in pastry. Incredibly easy and elegant! Right from the freezer onto a parchment paper lined cookie sheet and bake at 400°f for 15 minutes.
Upon further testing I’ve decided some of my melted garlic/herb butter would make a great dipping sauce. So as of Jan 2, 2018 I’m including a log of said butter for each bag of Escargot. Just melt the herb butter in the micro-nice and gentle like. I like to present the Escargot on a serving tray with the melted butter in a little ramiken and then the guests can either dip in the butter or spoon over the top- your choice. One thing for sure- the Butter takes it in for a touchdown.👨🍳👌
Escargot, Puff Pastry, Onions, Fresh Garlic, Shiitake Mushrooms, Fresh Parsely, Fresh Thyme, Fresh Rosemary, Whole Butter, Fresh Lemon Juice, Extra Virgin Olive Oil, Red Pepper Flakes, Kosher Salt, Black Pepper
This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. The Fig/Walnut Jam provides a sweet texture contrast and the wedge presentation is a different visual. I’ve always maintained that the difference between very good and excellent are the extra touches. That’s why I take the time to hand braid the pastry decoration that adorns the top.
Simply take from the freezer- remove all the packaging- and place on a cookie sheet (I’ve left a piece of parchment paper underneath to keep the Brie from sticking) and bake at 400°f for 29-33 minutes in a preheated conventional oven. In a convection oven do 400°f for 25 min. These are guidelines as all ovens are different- some run hot/some cooler so use common sense. Remove from oven and place on a little bread board to rest before serving (see pictures). While the Brie is resting (5 min) it’s a good time to present it to your guests before cutting. Also- it’s a good idea to verbally describe the preparation as I’ve titled it here. One it’s impressive and two it makes everyone aware that walnuts are in the preparation in case of allergies.
After allowing to chill for 5 min cut the tip and then cut down the center the long way and make 3 cuts across. This produces 7 pieces that can be picked up with fingers but I suggest little plates and cocktail napkins at the ready. (See pictures)
Brie, Puff Pastry, Figs, Walnuts, Fresh Lemon Juice, Sugar, Flour, Whole Milk, Eggs, Whole Butter, Fresh Rosemary, Kosher Salt, and Black Pepper
This is for the serious home cook. Reason being- the proper execution of these requires kitchen skill. But for those adventurous enough I would be more than happy to teach you the technique.
So I posted a couple of pics of an hours d’eouvre I did with this Duck Breast. I served it on Miso Spoons with Leek Puree and Wild Blueberry Preserves. Point is- this Duck can have many uses besides a main course👨🍳👌