For centuries the French have enjoyed serving duck meat on their charcuterie platter as well as in appetizers and as a stew. On their charcuterie platters you might find baguette, cornichons, fig jam,…

Balsamic Fig Sauce Recipe Heat a teaspoon or two of oil in a pan on the stove at medium-low heat. Add a clove or two of garlic; cook, stirring, until fragrant maybe for…

Rules for pairing Jams with cheese – a beautiful combination. The sharper the cheese, the sweeter the jam should be – figs, peaches, and apricots. Mellow, creamy, and sweet cheese works best with…

Seafood Paella Recipe Ingredients 1/4 cup Extra Virgin Olive (or Saffron Oil) 1 Onion , diced 4 cloves Garlic 1 teaspoon Paprika, sweet or smoked 1 teaspoon Saffron (2 or 3 threads) Salt &…

Orzo Salad Cook and drain orzo (Do not overcook the orzo) Add Itaca Mandarin oil -or- Itaca Lemon oil  Also add Boschi Limoncello vinegar Add small amount of thinly sliced red onion,  fresh…

We just received a large selection of Gourmet du Village from Quebec. Dozens of Chilled Dip Mixes and Baked Dip Mixes with recipes on how to make plus marinades, vinaigrettes and sauces that…