Crispy Duck Fat Potatoes with Garlic-Parmesan Butter

One of our top selling pantry items is the Rouge Duck Fat from France. This decadent and amazing recipe is a customer favorite. ~ Ann Marie

Ingredients:

  • 3 pounds new or fingerling potatoes, scrubbed clean
  • Kosher salt
  • 5 T unsalted butter
  • 3 medium garlic cloves, minced (about 1 T)
  • 1 tsp red pepper flakes
  • 3 T finely minced fresh parsley leaves
  • 2 oz finely grated Parmigiano-Reggiano (about 1 c)
  • 6 T Rougie Duck Fat

Directions:

  1. Place potatoes in a large saucepan and cover with cold water. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are completely tender and a cake tester or paring knife inserted into potato shows little resistance, about 5 minutes after it starts boiling.
  2. Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and pepper flakes and cook, stirring constantly, until softened and fragrant but not browned, about 1 minute. Transfer to a large bowl. Add parsley and grated cheese. Set aside.
  3. Drain potatoes and allow to cool slightly. When cool enough to handle, split each potato in half lengthwise. Heat 3 tablespoons duck fat in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add as many potatoes as you can fit in a single layer, cut-side down (you should be able to fit about half the potatoes). Cook, shaking pan occasionally, until potatoes are golden brown and crisp, about 10 minutes. Transfer to bowl with garlic butter. Repeat with remaining duck fat and potatoes, transferring to same bowl. Toss potatoes to coat evenly in garlic-butter mixture, and season to taste with salt. Serve immediately.

Recipe from Serious Eats

Marinated Idiazabal Cheese with La Cultivada Quintaesencia Extra Virgin Olive Oil

This recipe incorporates one of our favorite store olive oils:

The La Cultivada premium EV olive oil from Spain is 100% organic. Enjoy this exquisite oil over salads and grilled vegetables, or simply as a dip for crusty artisan bread. Certified organic by S.C. CAAE.
2018 Awards: Gold medal at Ecotrama, Gold medal for package design at Los Angeles International Olive Oil Competition

Ingredients:

Directions:

Add all ingredients to a medium bowl and mix with a rubber spatula to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally. Serve at room temperature with tooth picks and crusty bread for dipping in the oil.

Recipe from Serious Eats

Gazpacho Andaluz with La Sacristia Sherry Vinegar

There can be nothing more refreshing that Gazpacho on a nice hot summer day. Enjoy this special recipe that incorporate a very special Sherry Vinegar from Spain: Sacristia Vinagre de Jerez Reserva. Bon Apetit! ~Ann Marie

Ingredients:

For the soup:

  • 1 slice county-style bread, about 1″ thick, crusts removed
  • 2 small cucumbers, peeled, seeded, and chopped
  • 2 pounds very ripe tomatoes, seeded and coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 2 T La Sacristia Vinagre de Jerez Reserva
  • 1/2 c extra virgin olive oil

Optional garnishes:

  • 1/2 green pepper, seeded and finely chopped
  • 1/2 cucumber, peeled, seeded, and finely diced
  • 1 small tomato, seeded and finely diced

Directions:

  1. Soak bread for 30 minutes in a small bowl with water to cover. Squeeze out excess moisture with your hands.
  2. Puree bread, cucumbers, tomato, garlic, vinegar, olive oil, and one cup water in a food processor until very smooth.
  3. Push the puree through a coarse sieve with the back of a wooden spoon. Gazpacho should be fairly thin. Season to taste with salt.
  4. Chill gazpacho in refrigerator for at least 2 hours. Adjust seasoning. Serve in individual glasses, or in soup bowls with garnishes on the side.

Recipe from Saveur

Spinach and Artichoke Galette

One of my go to appetizers are galettes! I love to get creative with them. One of my favorites is this delicious galette with Italian artichoke hearts. We always like to keep the jarred artichokes stocked at the store as a recommended pantry item for our customers. (I sometimes substitute puff pastry for the pie crust an extra decadent treat…) Bon Apetit ~Ann Marie

Ingredients:

  • 1/4 c extra virgin olive oil
  • 3 large cloves garlic, minced
  • 10 oz fresh spinach
  • 1 T fresh lemon juice
  • 2 jars Frantoi Cutrera Artichoke Hearts, drained
  • 1 tsp dried basil
  • 1 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 store-bought pie crust
  • flour, for dusting
  • 4 oz fresh mozzarella, sliced thin or shredded, about 1 c
  • 2-4 oz bleu cheese, broken into chunks
  • 2 T pine nuts (optional)
  • 1 egg, beaten
  • 2 T fresh basil for garnish

Directions:

  1. Heat a large skillet over medium heat, add the olive oil and garlic. Cook for one to two minutes until garlic is fragrant, being careful to not overcook. Add the spinach and cook until just wilted. Remove from heat and stir in artichokes, basil, lemon juice, pepper, and salt.
  2. Flour work surface and roll pie crust to 1/8 inch thickness. Transfer to a baking sheet lined with parchment paper. Leaving a 3 inch border around the edges, top the dough with mozzarella cheese, then the spinach artichoke mixture, and top with bleu cheese and pine nuts, if using.
  3. Fold the edges of the dough over the filling. Brush the crust with the beaten egg. Place in preheated 375°F oven and bake for 45-55 minutes, or until the crust is golden. Allow to cool 5 minutes, then slice and serve garnished with fresh basil.
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