Recipes

Recipes from Ann Marie

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.

Comfort and the Joy of Food

When it comes to comfort, at our house anyway, it’s all about love and food.  Growing up with an Italian Grandmother I got both good hugs and great food.  Even though the cuisine was on a very lean budget for Grandma, it was amazing and delicious and all home grown and homemade (including the chickens and beef and pork and wine).  I feel so fortunate for this and that is my thankfulness on this coming Thanksgiving Day.

One thing about Risotto- it is a food to prepare while with friends on a cold night and in your cozy kitchen.   It takes time to prepare but while you do, you will be having great conversations and maybe a wee bit of wine with them.    Try this recipe or another delicious “Risotto with Friends” and cheers to you all.  Happy Holidays~Ann Marie.

Risotto with Truffle Oil

1 T butter
1 T olive oil
1/2 onion, minced
1 1/4 c Arborio rice
1/2 c white wine  (remember to always use a top quality dry white wine)
2 T butter
2 T  Truffle Oil (available in our store and online!)
1/3 c Parmesan cheese
1 tsp milk, or as needed
salt & freshly ground black pepper to taste
2 T chopped fresh parsley

1. Heat the chicken broth in a stockpot over medium-low heat until warmed.
2. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; add onion, cook and stir until translucent, about 2 minutes. Add rice and stir to coat; cook and stir until fragrant, about 1 minute.
3. Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to pan, cook until absorbed, stirring constantly. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
4. Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt and pepper, garnish with parsley.  Grate a bit of truffle onto the top if you are fortunate to have!

 

 

 

Fall Harvest and Festivals In Switzerland.

 

It is always a struggle for me to decide whether to travel to Europe in the fall-it is the most fantastic time to go, when the tourists have abated and the festivals of wine, harvests and the “hunt” for game and mushrooms are beginning.   But, it is always hard for me to leave my beloved northern Wisconsin which has amazing color and weather this time of year.  So I usually wait for the last moment and go in October to catch the best of both.    Some of my best memories of fall in Europe are the visits with my husband Stephan to his home town of Schaffhausen, a beautiful city in northern Switzerland.   We stay at  the Park Villa Hotel.   I cannot compare this place to anywhere else I have ever stayed.   The proprietor Max is a true gentleman, the ultimate host, and let me add, quirky and entertaining.   The entire hotel, including the guest rooms, are stuffed with amazing antiques…not your usual antiques, but truly amazing one-of-a-kind.    His kitchen is wonderful.   During the fall, the truffles and other mushrooms are on the menu along with incredible game dishes that Max has worked his magic on.   Swiss wine is always a treat.  You rarely see it here in the states because they do not export very much, so that light, wonderful, local wine of Schaffhausen made from Pinot Noir grapes  is something I always look forward to.   All around Shaffhausen in the country villages there are the festivals for the fall, usually centered around the wine harvest.   And we always find room for a  lovely sausage and beer.  Also, one cannot miss a trip to the Rhinefalls- the biggest waterfall in Europe.

One of the things I love most is that life changes season to season and always there is something to look forward to.   I think when I am home I get caught up in the day to day activities, but over there, the seasons and harvest bring out such different tones.   I think it is the traditional vs our modern world.  They retain the traditions and keep them alive for future generations.   My kind of world.

For the season at our Ann Marie shop I have brought in some special dinnerware -Forest Walk, new from Juliska of Portugal.  Also, our vintage pewter pieces from Arte Italica are a handsome addition to any celebration and add a luxury element to your Forest Feast.  It is a time to start thinking  feasts and platters and wine and celebrations and creating a lovely table for the upcoming celebrations.

For food and drink I am stocking my pantry with Ann Marie fall gourmet foods like Chestnut Egg Tagliatelle, Truffle Salt, Truffle Oil, Truffle and Olive Pate, Polenta, and Risotto.   For a delicious warm up try our  Pumpkin Spice, Cinnamon Cranberry, and our special Harvest Fall Blend Coffee.   More inspirations include Cherry Bitters for a hot toddy and Hazelnut Cranberry Crisps to serve with goat cheese.

Happy Fall Celebrations,

Ann Marie

 


 

Inspired by fall in Shaffhausen, enjoy this pasta with mushrooms along with your favorite Pinot Noir and a simple salad of bitter greens with a classic vinaigrette.  The town of Shaffhausen owns a vineyard around the Munot Castle that sits in the center of town overlooking the River Rhein.  The wine they produce is named Munoetler.

View on Rhine river and famous Munot fortifiction. Schaffhausen, Switzerland.

View on Rhine river and famous Munot fortifiction. Schaffhausen, Switzerland.

Pasta with Fall Mushrooms

Serves 4-6

2 packages 8.8 oz. Chestnut Egg Tagliatelle 

1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced

2 cloves garlic minced

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1/2 cup dry white wine

1/2 cup heavy cream

salt

freshly ground pepper

Truffle oil

Grated Pecorino Cheese to taste

Handful of chopped Italian parsley

In a large pot, bring salted water to a boil.

In a large saute pan, over medium high heat, heat the butter and olive oil. Add the garlic and saute for just until it becomes aromatic and careful not to burn.  Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the white wine and let reduce about 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce.  Finish with a drizzle of truffle oil, a sprinkle (or more) of delicious sheep’s milk Pecorino cheese and parsley.

 

 

 

 

Inspired By the English Countryside

My Trip to Highclere Castle

Since my very first trip to England back in the 80’s , I have been smitten with the English countryside.   The gardens of England are always in my dreams, and are the inspiration for my garden at our Ann Marie shop.   I have been to England several times since on business but imagine my delight when I won a trip to Highclere Castle, home of the filming of one of my favorite English shows, Downton Abbey.   The trip was sponsored by Heritage Lace, a maker a beautiful Downton Abbey inspired curtains and tablecloths.

Being able to make the trip with my good friend Jan, also an avid Downton Abbey fan, made it all the more special.   We started our tour with an all too brief stop at Oxford. A quick walk around, a great English Hand Pie from the market and we were off to Bampton Village in Oxfordshire where some of the Downton Abbey village scenes were shot.   The village is so quaint with lovely brick houses and window boxes filled with flowers still in bloom.  After a quick visit to the St Mary’s church where 2 weddings, a fair and a funeral had taken place on the series we were off to our last stop; the greatly anticipated main event of Highclere Castle.   As we approached the castle I was in awe of the intricate nature of the façade on the castle. Wandering through the castle I recalled the many scenes from the series and was again inspired by the country life of England.   Elegant but rustic, it brought visions of the history of the castle as I had read about. A real feeling of a home, though in grand style, of course.   I paid special attention to the lace window treatments and tablecloths as we wandered through.   I was excited to go home to market our lovely Downton Abbey Lace Curtains and tabletop wares to our avid customers who also love England.   The grand finale was our lovely High Tea in the carriage house on the grounds. Scones with jam and clotted cream, a lovely piece of raspberry filled sponge and as usual, the best English Tea. A perfect end to a lovely day.

On my arrival home I could not wait to share the experience with my husband and enjoy the pleasures of another English afternoon tea served in our new Coronation Meadow pottery from Burleigh of England.   The pottery is Inspired by HRH The Prince of Wales’s Coronation Meadows project, which aims to establish wildflower meadows across the UK. The “Coronation Meadows” pattern is a celebration of the British countryside. A perfect ending to a perfectly fine English experience.

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Coronation Meadows by Burleigh, England

 

Enjoy these favorite tea-time recipes that have just the right hint of lavender to transport you to the Gardens of Highclere.

Lemon-Lavender Shortbread

Servings: MAKES ABOUT 1 1/2 DOZEN COOKIES

Ingredients

  • 1/3 cup sugar
  • 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, chopped
  • 1 teaspoon finely grated lemon zest
  • 1 stick (4 ounces) unsalted butter, softened
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • In a medium bowl, mix the sugar with the chopped lavender and grated lemon zest. Beat in the butter at moderate speed. At low speed, beat in the flour and salt until a soft dough forms. Transfer the dough to a sheet of wax paper and refrigerate for 20 minutes. Form the dough into a 4-inch log and chill for at least 45 minutes longer.
  • Preheat the oven to 350°. Slice the shortbread dough into 1/4-inch-thick rounds and place the rounds on ungreased baking sheets. Freeze the rounds for 10 minutes.
  • Bake the shortbread for 20 to 25 minutes, or until the edges are lightly browned. Transfer the baked shortbread to a wire rack to cool completely.

Make Ahead

The cookie-dough log can be frozen for up to 1 month. Thaw slightly before slicing. The baked shortbread can be stored in an airtight container.

Lavender infused sugar

I love this infused sugar to sprinkle over fresh baked sugar cookies, in my morning tea, or incorporated into my favorite pound cake recipe. It keeps beautifully in an airtight container, and every time I open the lid, I get a waft of lavender essence.watch movie The Lost City of Z now

2 teaspoons fresh, chopped lavender leaves and flowers to 1 cup sugar. Stir the lavender into the sugar and store in an airtight container.

Cheers

Ann Marie

 

 

Shrove Tuesday Pancake Recipe from Emma

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Shrove Tuesday (also known as Pancake Day) is the day preceding Ash Wednesday, the  first day of Lent.   Shrove Tuesday is mainly observed in English-speaking countries, especially the United Kingdom, Northern Ireland, Australia and New Zealand — and interestingly, also the Phillipines and Germany.watch Baby Driver film online now

Here is Emma Bridgewater’s fast and easy pancake recipe for your Shrove Tuesday celebration.

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