Foie Gras Hash with Grilled Duck Breast

•May 18, 2010 • 1 Comment
Foie Gras Hash with Grilled Duck Breast

Foie Gras Hash with Grilled Duck Breast

The following recipe comes from What’s Cookin with Doc’s Blog

This recipe is a sure way to impress dinner guests.  Cooking the potatoes with foie gras gives them a rich, buttery flavor.  Along with the sauce and roast duck, its a match made in heaven.


  • 2 duck breast (about 12-16 oz total weight)
  • 2 Tbs chopped shallot
  • 1 clove garlic finely chopped
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 Tbs finely grated fresh ginger
  • Juice of 1 lemon
  • 2 champagne mango, chopped
  • 1 cup champagne
  • 4 Baby Bok Choy
  • 2 large potatoes, cut into about ¼ inch cubes
  • ¼ cup chopped sweet onion
  • 1 clove chopped garlic
  • Olive oil
  • 4 approximately ½ inch slices of foie gras torchon for serving, + ~another 1 to cook with (OK here to use some pieces or scrap)


  1. Season the duck breast on both sides. Place some scores across the fat, about ½ inch apart approximately ½ way into the fat pad. Grill the duck breast fat side down. Remove the breast and allow it to rest for about five minutes.
  2. While the breast is resting, place the lightly seasoned bok choy on the grill and finish. While the duck grills make the sauce.
  3. In a medium saucepan heat the oil and butter. Add the shallots and cook until tender, about 2 minutes.
  4. Add the garlic and ginger and cook 1 more minute. Add the lemon juice, mango and wine. Cook until reduced by about 1/3 and the mango has become very soft.
  5. Using an immersion blender (or in batches in a regular blender or food processor) puree the mixture. Bring the mixture back to a boil, reduce the heat and simmer for about 10 minutes, until thickened.
  6. While the duck grills and the sauce thickens, prepare the hash browns. Heat the olive oil and foie scraps or about 1 sliced torchon in a large sauté pan.
  7. Add the potatoes, season with salt and pepper and brown. As the potatoes start to brown add the onion and cook for several more minutes.
  8. Add the garlic and finish browning the potatoes. Serve by placing the hot hash browns over the torchon, this cause the torchon to melt slightly and mixes with the potatoes. Garnish with chopped thyme.

The Caviar Egg

•May 13, 2010 • Leave a Comment
The Caviar Egg

The Caviar Egg

The following recipe comes from Mission Food: A Foodies Gastronomic Adventures:

Caviar Egg

(adapted from Jean-George’s Simple to Spectacular)

Serves 1


  • 3 T. heavy cream, divided
  • Salt and cayenne pepper
  • 1/2 tsp. lemon juice
  • 1/2 tsp. vodka
  • 1 egg
  • 1 tsp. unsalted butter
  • Beluga caviar for garnish


  1. Whip 2 T. of heavy cream to hold stiff peaks.  Add the salt, cayenne pepper, lemon juice, and vodka, and whip again to combine.  Set aside.
  2. Remove the top of the egg by carefully cracking it at one end, then peeling away enough of the shell to pour out the egg into a bowl.  Then just try to even out the edges as best you can.  A rustic look is not always a bad look.  Rinse out the egg-shell and set aside.
  3. Beat the egg with 1 T. heavy cream and some salt.  Heat up a small frying pan with the butter on medium heat, add the egg, and using a wooden spoon stir the egg constantly until you have a nice soft scramble, a couple of minutes at the most.  Remove from the heat, and carefully fill the scrambled egg into the empty egg-shell.  Pipe the vodka cream onto the top (you may have extra) and then top with a spoonful of caviar and serve.

Introducing Davidoff Coffee

•May 11, 2010 • Leave a Comment

Buy Coffee Online | Davidoff Cafe - Espresso 57

We are proud to introduce you to Davidoff coffee.  Like a fine blended whiskey, Davidoff selects its beans from the world’s best growing regions and then perfectly roasts and blends to create the perfect cup of coffee.

Davidoff cafe received its name from its founder, Zino Davidoff, a Swiss entrepreneur . His motto is “Having a taste for Quality is Having a Taste for Life”.  He starts his morning with 2 espressos and has always had a taste for fine coffee. The brand strives to maintain the highest quality and flavor to ensure that even the most discriminating aficionado is pleased.  The coffee is a blend of quality Arabica beans from various fertile soils from around the globe.

When perfecting the blend acidity, aroma, flavor and body are put into the equation to get the perfect balance of each. It is roasted with carefully controlled temperate and time to get it just right.

Davidoff has a variety of blends:

Davidoff Café Supreme Reserve (Limited Selection)

  • Rich Aroma: This is a full body coffee made from South American and East African beans, giving it a full body and rich aroma. It comes as whole bean, ground or instant to meet the individuals brewing preference.
  • Fine Aroma: Uses beans from Central America and Colombia, giving it a delicate aroma and taste.
  • Espresso 57: Made from Arabica beans from Africa, Latin America and Pacific to create a rich, dark roast with a mellow finish. It is named 57 after the specific roasting temperature. This is available as wholebean, ground or instant, allowing it be made it with an espresso machine or simply by adding hot water
  • Cafe Creme: This is a blend of South American and Central American Highland beans is designed to be made with an espresso machine.  It guarantees a perfect crema every time.

So why not indulge and try our Gourmet coffee’s by blending coffees you get that perfect cup of coffee to start of your day!

Chocolate Around the World

•May 5, 2010 • 1 Comment

Each Country has its own signature recipe for chocolate that makes it special and unique.  As it often happens, the best chocolate is produced in countries that do not even grow Cacao trees.

Fun Chocolate Facts

Natural Cacao

Here’s a look at some of the Worlds most famous chocolate making countries and what makes theirs unique:


Cadbury Dairy Milk logo

Cadbury Dairy Milk

England has a long history of chocolate making. In fact, the first chocolate house opened in the 17th century and Frys lay claim to creating the worlds first chocolate bar in 1847. It is famous for its high milk content and creaminess. Cadburys Dairy Milk chocolate claims to have a glass and a half of milk in every pound and is the most popular selling chocolate in the World.


The first chocolate factory opened in 1765 by Hershey and is currently the biggest producer of chocolate in the World.


The French took a while to get a taste for chocolate, but now produce some of the finest in the world such as Bonnat Varhona and La Maison du Chocolat.


Is known around the world for its wonderful chocolate.  It contains a high cocoa butter content and rich taste, meeting high quality standards.


Leonidas Belgian Chocolates Assorted (32 pcs)

Leonidas Belgian Chocolates Assorted (32 pcs)

Often considered to be the best chocolate in the world.  As a country, it boosts over 2000 chocolate shops and produces 172, 000 tons of chocolate a year. Belgian chocolate production differs from other countries in the fact that it is cooled only at the end of production, locking in the aroma. It is mostly hand crafted and not mass produced making it a rather unique product.

We are proud to sell Leonidas Belgian Chocolate, which has a history of nearly 100 years.  Leonidas makes chocolate in Brussels using 100% cacao, fresh butter, cream and wonderful ingredients from around the world. Leonidas simply has the right formula for creating unforgettable chocolate: fresh, delicious ingredients and strict enforcement of high quality, hand made production using highly guarded secret recipes. The companies slogan is “Just Think of Someone”

So this mothers day, why not think of Mom and order some special Belgium Chocolates for her!

Natural Chocolate Truffles by Leonidas

Natural Chocolate Truffles by Leonidas



Truffle Mushroom Risotto

•May 4, 2010 • Leave a Comment

Truffle Mushroom Risotto

The following Recipe comes from Fresh Local and Best, it uses our Italian white truffle oil from Eugenio Brezzi, Italy:

Truffle Mushroom Risotto Recipe
(adapted from Simply Recipes)


  • 4 tablespoons butter
  • 2 cups mushrooms, cut into half inch to inch pieces
  • 2/3 cup cognac, vermouth, or dry white wine
  • 3/4 cup heavy cream
  • 7 cups chicken stock
  • 1 tablespoon olive oil
  • 1/3 cup shallots, peeled and minced
  • 1 3/4 cups arborio rice
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons Italian white truffle oil


  1. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
  2. Bring stock to a simmer in a saucepan.
  3. In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
  4. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley. Serve while warm, and sprinkle roughly 1/4 teaspoon of truffle oil onto each serving.

Serves 6.

Lemon Pasta with Prosciutto and Mascapone

•April 28, 2010 • Leave a Comment
Lemon Pasta with Mascarpone, Prosciutto di Parma & Spinach

Lemon Pasta with Mascarpone, Prosciutto di Parma & Spinach

The following wonderful recipe comes from Cinnamon and Spice and Everything Nice:
Pasta with Mascarpone & Prosciutto di Parma & Spinach


  • 8 ounces Spaghetti* (like Barilla Whole Grain)
  • 1 cup frozen Spinach*
  • 5 cloves Garlic, minced
  • 6 ounces sliced Prosciutto di Parma, rough chopped in large, bite-size pieces
  • Olive Oil, for sauteing
  • 1 cup Mascarpone Cheese
  • 1/2 cup Parmesan Cheese, fresh grated, plus additional for serving
  • 1 tablespoon Fresh Rosemary, Basil or Parsley, chopped
  • 1 lemon, the peel grated and juiced
  • 1 cup of Pasta Water

Extra-Virgin Olive Oil, for serving


1. Cook the pasta and spinach together in plenty of water to al dente according to package directions. Drain and reserve a cup of pasta water. Add pasta back to pan with a tablespoon of butter.

2. Meanwhile saute Prosciutto in a large skillet over medium-low heat until it starts to curl and shrink around the edges – it should only take a few minutes – be careful not to over cook. Remove from pan and set aside.

3. In the same skillet (let it cool a bit so as not to brown the garlic) add a teaspoon or two of oil and saute garlic over low heat until fragrant. Carefully add enough pasta water to just cover the bottom of the pan along with the mascarpone and lemon peel. Whisk together over low heat until well combined. Turn heat up to medium-low, add Parmesan and more pasta water if needed. Simmer for two to three minutes.

4. Toss everything together including the lemon juice and Rosemary, adding more pasta water if the sauce becomes too thick. Serve with a drizzle of Extra-Virgin Olive oil and Parmesan cheese.

*Substitute fresh Spinach, 3 cups loosely packed, chopped, saute with garlic and remove before making sauce

How Blue Cheese is Made

•April 26, 2010 • Leave a Comment

Deliciously Crumbly Blue Cheese

Blue cheese gets its color and veiny appearance by the addition of a mold from the genus penicillium family. It can be made from cows milk, goats milk or both. Both related to the life saving antibiotic, Penicillium Roqueforti and Penicillium Glaucum are both used in production. Blue cheese is characteristically sharp tasting, strong-smelling and slightly salty. Famous blue cheeses include Roquefort, Gorgonzola, Stilton and Cabrales.

Roquefort Gabriel - French Sheep's Milk Blue Cheese

Roquefort Blue Cheese

The Penicillium Roquefort mold and Roquefort Blue cheeses come from a beautiful French town. In the past, as it was first made in 1070 AD, the mold was obtained from caves.  Gorgonzola cheese was first made in 879 AD and Stilton in the 18th century.

In the Roquefort region, cheese makers historically left loaves of rye bread in the caves to become a host to the mold. The bread would then be ground and added during the cheese making process. After the cheese was made it would then be stored in the caves to finish the aging process.

Aging Blue Cheese

Today, some cheese makers use commercially made freeze-dried penicillium. The cultures are added in the third stage of cheese making. In stage one, known as precipitation, the milk turns into curds and is then concentrated in the second stage, when the whey is removed then ripened. Ripening, or stage three, is where the cultures are introduced to the cheese. Needling then takes place, which is a process whereby the cheese is injected with tiny holes to allow air into the cheese to assist the growth of the mold.

In Roquefort, Europe, Gorgonzola and Stilton are protected designation of origin. Since 1411, in order for the cheese to be called Roquefort,  it must be produced in that specific region following strict traditional standards.

Blue cheeses are recognized as some of the Worlds finest cheeses.  With its unqiue taste it adds bold character to many dishes.

Tips for Using Blue Cheese:

  • Add to salads with apple and chopped nuts
  • Make a white wine and garlic sauce with crumbled blue cheese to add to steak
  • Make a blue cheese dip
  • Add blue cheese into your hamburger patties
  • Add blue cheese into your lasagna
  • Serve with fresh figs and prosciutto

Blue cheese is perfect on salads

However you decide to use your blue cheese, be sure to savor this Ancient delicacy and dream of the mystical French caves where it was first made!