igourmet.com carries dozens of butters from all across the world, including; New Zealand, France, Denmark, Great Britain, Ireland and the United States. Useful for cooking, melting, or as a spread, butter is one of our favorite all-around food products. Without butter, dining would be a lot less interesting.
Summer is finally upon us. Please take a moment to visit our site, www.igourmet.com and browse our selection of Summer Cheeses. These were chosen by our Knowledgeable Product Managers as the best cheeses for warm summer weather, barbeques and garden parties. Under each cheese photo you’ll find serving suggestions, wine pairings and recipes. Enjoy
Instead of using beef suet or pork fat, an interesting change of pace is to use beef marrow to create a really luxurious flavor. It’s a bit more gelatinous than pork fat, although it allows you to use a very lean cut of meat to get a great beefy flavor. You could also use this to create crepenettes and use pork caul instead of sausage casings
Beef Sausages with Truffled Bone Marrow
by Nick Benard
2 ½ lbs top round beef, cut to roughly ½ inch cubes. Fat cut off and finely minced
½ - 2 lbs veal femur bones, cut in 2” sections
2 tsp truffled salt
1 Tbsp truffle oil
1 Tbsp truffled balsamic cream vinegar, such as Blaze
4 large cloves garlic, smashed
¼ C diced onion
4 sprigs fresh thyme, minced
Sausage casing
Mix salt, oil, vinegar and cubed beef and allow beef to marinate overnight.
If your sausage casings are packed in salt, allow to soak in a large bowl or pot of water for at least 30 minutes, although an hour is best.
Using a small pairing knife or a grapefruit spoon, scoop out bone marrow. As you get close to the bones’ caps, you will notice tiny, feathery bones appearing. It is better to avoid these, as they may be tiny, but they can be quite sharp and painful to eat. The more middle cuts you can get, the better the marrow yield will be.
Mix all ingredients together and allow to chill in the refrigerator for 30 minutes. It’s better to grind cold, as the marrow will warm up and begin to melt from the friction and heat of your grinder.
Fix your meat grinder with the coarse sieve and the sausage stuffing attachment feeder. Take about 5 feet of sausage casing and gently push it up around the mouth of the feeder. This will allow you to easily unroll it, and create less strain on the casing. Slowly work the meat into the grinder, while supporting the casing with your other hand.
You can divide the sausage at any interval you like, or just make one large pinwheel. Use within 2 days, or freeze for three months.
This past weekend we had the pleasure of exhibiting at the Aspen Food and Wine Classic. Attended by Bobby Flay, Jacques Pepin, Masaharu Morimoto, and many more food celebrities, this event attracts the world’s most accomplished wine makers, chefs and culinary experts to its idyllic setting atop the Rockies. The Classic is truly heaven on earth for its 7,000-plus attendees. During the seminar portion of the event, esteemed author and renowned cheese expert Laura Werlin spoke about two igourmet.com cheeses: Abbaye de Belloc and Delice d’Argental. Abbaye de Belloc, a sheep’s milk cheese from the Pyrenees, offers hints of citrus and caramelized sugar, whereas Delice d’Argental, a French triple crème, has a tanginess that nicely cuts its buttery decadence.
Padma Lakshmi, host of Bravo’s Top Chef, stopped by the igourmet.com pavilion to sample Dorothea, a unique Dutch Goat Gouda flavored with basil oil and potato skins. Michelle Bernstein, of Top Chef and Iron Chef fame, raved about our English Cheddar with Carmelized Onions, a great melting cheese that takes cheeseburgers to a whole new level.
The honor of Top Cheese at Aspen went to our Boschetto al Tartufo, which garnered universal “wows” from just about all of the attendees and wooed many back for seconds and even thirds!
Sample the favorites of Aspen for yourself . Click Here to browse the full list of cheese featured at this year’s Aspen Food and Wine Classic.
TODAY IS NATIONAL LOBSTER DAY!
Here is a link to igourmet.com’s selection of Lobster items.
Take this Lobster Quiz!
Enjoy your Weekend! Happy Father’s Day
Saffron is the golden stigma of the purple fall crocus and is the world’s most expensive spice. The value of this spice is derived from the fact that it is such a labor-intensive crop. Only five to seven pounds of saffron can be produced from each acre of land. The flavor of saffron, however, is very concentrated. One gram of saffron is enough to flavor forty servings of saffron rice or two large batches of paella.
Here are a few links to Father Friendly recipes.
Dads love food. And as the old saying goes, the way to a man’s heart is through his stomach. In one simple click, you can impress Dad with a truly grand gesture of your appreciation and respect. Our extensive list of Father’s Day gifts will coax a smile out of even the most serious man. Treat your Dad to one of our award-winning gift baskets, assortments of specialty cheeses and meats or one of our ever popular Of-the-Month Clubs, for the gift that keeps on giving.
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