Aux Delices des Bois
Transatlantic Foods, Inc. is a New York-based company specializing in fresh, frozen, dried and processed wild and exotic mushrooms, as well as select specialty food products.
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Short Ribs with Mushrooms and Winter Greens
The flavors in this stew pot are intense, the meat meltingly tender, and the sauce—with its wine-coated mushroom nuggets—irresistibly mouth-filling. The do-ahead factor makes it a best bet for winter entertaining.
Fettuccine with Shiitakes
Mario Batali is a feisty, ponytailed redhead whose motto could be “the pasta course waits for nobody.” Mario hosted one of the first TVFN cooking shows, “Molto Mario,” where he entertained viewers with real-people cooking peppered with unintentionally hilarious asides. Po, his tiny converted diner in Greenwich Village, bustles with the exuberance of an Italian fishing village. Now his second New York success, the restaurant Babbo, is opened and thriving as well as a third, Lupa. When I’m desperate for dinner, this soothing, simple, and easy-to-shop-for recipe of his invariably comes to the rescue.
Woodsy Mushroom Pot Pie
This dish’s dramatic presentation and splendidly aromatic effect make it perfect for a dinner party. The wilder you go with mushroom varieties—hedgehog, black trumpet, and chanterelle are exceptionally tasty—the more you will be transported to a woodsy glen in autumn.
Seasoning Salt
This invaluable seasoning stands next to our stove for tossing into mushrooms, vegetables, soups, and stews. It keeps indefinitely, use a 3-cup glass or ceramic container that is about as tall as it is high for this. A liter French preserving jar—the kind with the rubber gasket around the top—that measures about 3½ inches high and across the neck, is perfect.
Roasted Salmon with Wild Mushroom Pan Sauce
Traditional roasted salmon gets a jolt from fresh spring ramps, a healthy dose of mushrooms, and a range of herbal notes. Serve it to your best friends or your boss and his wife without a worry in the world. Keep an eye on the cooking times. Ramps are available only in the spring, but you can substitute thinly sliced leeks sliced into 3-inch lengths.
Light Chicken Stock
This is the stock to use for making soups, it is pale in color, yet rich with flavor and gelatin, which will give soups good body. It is so easy to prepare, and makes such a difference to homemade soups, there is really no excuse not to have some in the freezer.
Roast Chicken with Chanterelle and Apricot Stuffing
What a cornucopia of delicious ingredients! Our mushroom-loving friend Joe Dizney is always dreaming up dishes involving chanterelles and corn, and this is his best one yet. The apricot flavors intensify the mushroom’s fruity nuances and the butter and sausage add a savory richness.
This stuffing calls for corn bread, for which there are as many recipes as there are Southern cooks. Use your favorite recipe or try a prepared mix. The stuffing (there’s about 10 cups) can be used with a goose, turkey, or other bird.
Rich Meat Stock
Plan to make and freeze a few batches of stock the fall, when cooler weather pulls us indoors. Hearty, meaty stews and more complex recipes usually call for this rich base.
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