You are here: / French food

Exquisite Dining: Steamed Red King Crab Legs from Japan

/in , /by

When it comes to indulgent seafood dining, few things rival the exquisite taste of Red King Crab legs from Japan. Renowned for their succulent, sweet meat and impressive size, these crab legs are a treat for any seafood enthusiast. Here’s a simple yet spectacular recipe to prepare these delicacies at home using the steaming method, ensuring you enjoy the natural flavors and tender texture of the crab.

Ingredients:

  • Fresh Red King Crab legs from Japan (as many as desired)
  • Water (enough to steam, about 2 inches in the steamer pot)
  • Optional: melted butter, lemon wedges, and fresh parsley for serving

Equipment Needed:

  • Steamer pot or a large pot with a steamer basket
  • Tongs
  • Timer

Instructions:

1. Prepare the Steamer:

  • Fill the steamer pot with about 2 inches of water. Place it over medium-high heat and bring the water to a

2. Arrange the Crab Legs:

  • Using tongs, carefully place the Red King Crab legs in the steamer basket. Arrange them in a single layer, ensuring they are not overcrowded. If necessary, steam the crab legs in batches.

3. Steam the Crab Legs:

  • Once the water is boiling, cover the steamer pot with its lid. Steam the crab legs for approximately 15 minutes per pound of crab. For example, if your crab legs weigh 2 pounds, steam them for about 30

4. Check for Doneness:

  • After the steaming time is up, carefully lift the lid of the steamer pot. The crab shells should have turned bright red, and the meat should be opaque and white, not translucent. Use tongs to gently pull apart a section of the shell to ensure the meat is fully cooked.

5. Serve:

  • Transfer the steamed Red King Crab legs to a serving platter. Serve immediately while
  • Optionally, serve with melted butter, lemon wedges for squeezing, and fresh parsley for garnish. The butter complements the sweet crab meat beautifully, while a squeeze of lemon adds a refreshing zest.

6.Enjoy:

  • Delight in the tender, sweet meat of the Red King Crab legs from Japan. Dip each piece into melted butter or simply enjoy its natural

Why Steaming?

Steaming is an excellent method for cooking Red King Crab legs because it preserves their delicate flavor and ensures the meat remains tender and juicy. Unlike boiling, which can sometimes water down the flavors, steaming allows the crab to cook gently in its own juices and the steam, resulting in a more intense and satisfying taste experience.

Why wait? Get this magnificent product here: https://thefrenchgrocer.com/product/japan-raw-red-king-crab-taraba-kani-leg-cluster-frozen

Elevate Your Culinary Experience with Premium Iowa Angus Beef Short Ribs

/in , /by

Introducing our premium Angus beef short ribs, sourced directly from the lush pastures of US Iowa. Bursting with robust beef flavor and melt-in-your-mouth tenderness, these boneless beauties are a culinary delight waiting to be savored.

Whether you’re a grill master looking to impress at your next barbecue or a home chef eager to create a memorable meal, our Angus beef short ribs are the perfect choice.

Versatile and full of flavor, they can be grilled to perfection for a smoky charred exterior and juicy interior, or slow-roasted for a succulent dish that practically falls off the bone.

One of the most divine ways to prepare our Angus beef short ribs is by slow-roasting them to perfection. Here’s a simple yet sensational recipe to get you started:

Ingredients:

  • 4 lbs boneless Angus beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. Season the beef short ribs generously with salt and
  3. Heat the olive oil in a large Dutch oven over medium-high Add the short ribs and sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
  4. In the same pot, add the chopped onion and Cook until softened and fragrant, about 3-4 minutes.
  5. Deglaze the pot with the beef broth and red wine, scraping up any browned bits from the bottom.
  6. Stir in the Worcestershire sauce, brown sugar, thyme sprigs, and bay Return the short ribs to the pot, nestling them into the liquid.
  7. Cover the pot and transfer it to the preheated Let the short ribs slow- roast for 2.5 to 3 hours, or until fork-tender.
  8. Once done, remove the pot from the oven and discard the thyme sprigs and bay leaves. Serve the beef short ribs hot, with your favorite sides.

Prepare to be amazed as the irresistible aroma of slow-cooked, beefy goodness fills your home. Our premium Angus beef short ribs promise to deliver a dining experience unlike any other, making every occasion feel truly special.

Get the product here at: https://thefrenchgrocer.com/product/us-iowa-premium-choice-angus-beef-short-ribs-boneless-2kg-frozen

Indulge in Exquisite Elegance: Premium French Honey Infused with New Caledonian Vanilla

/in /by

Are you ready to elevate your culinary experience to new heights? Introducing our latest offering: premium honey infused with the finest vanilla sourced from the paradisiacal shores of New Caledonia, blended with the rich flavors of honey harvested in the picturesque landscapes of France.

Crafted with meticulous attention to detail, our honey is a true testament to artisanal expertise. Each jar is infused with New Caledonian vanilla, renowned for its unparalleled quality and depth of flavour. Sourced directly from local producers who uphold centuries-old traditions, our vanilla beans impart a distinctive richness to our honey, elevating it to a level of sophistication unmatched by any other.

What sets our honey apart is not just its exquisite taste, but also its rich content of vanillin, the compound responsible for vanilla’s unmistakable aroma and flavour. With each spoonful, you’ll experience a symphony of flavours dancing on your palate, leaving you craving for more.

Our honey infused with New Caledonian vanilla is more than just a condiment; it’s a culinary masterpiece waiting to be discovered. Whether drizzled over a warm stack of pancakes, stirred into your morning cup of tea, or simply enjoyed straight from the jar, it promises to delight even the most discerning palates.

Indulge in the luxurious experience of our premium honey, meticulously crafted to perfection. With every jar, you’re not just purchasing a product; you’re embarking on a journey of unparalleled taste and sensory delight. Get it here at: https://thefrenchgrocer.com/product/vanilla-infused-honey-500g-glass-jar

Flavoursome Mushrooms For All Cuisines

/in /by

Porcini mushrooms, with their wild, hand-picked allure, are a true gift from nature. Renowned for their rich, heady, and meaty profile, these fungi are a delight to any culinary enthusiast.

What sets them apart is their unmatched versatility and the ability to bring grace to your table. In this article, we’ll delve into the world of Porcini mushrooms, exploring their unique characteristics and the best ways to savour them.

One of the key aspects that make Porcini mushrooms stand out is their purity. These mushrooms are hand-picked, ensuring that they are free from additives or preservatives. To further preserve their exceptional taste, texture, and smell, they undergo a process of blast freezing. This method not only retains the integrity of the mushrooms but also enhances their shelf life without compromising their quality. The meat-like texture of Porcini mushrooms sets them apart in the world of fungi. It’s this very characteristic that makes them well-suited for roasting, sautéing, or stewing. The earthy and somewhat nutty flavor of Porcini mushrooms is truly unequalled among their mushroom counterparts. This distinct taste adds depth and complexity to various dishes, making Porcini a prized ingredient in the culinary world.

Best Ways to Enjoy Porcini Mushrooms:

  1. Roasted Porcini Delight: Roasting Porcini mushrooms enhances their rich and meaty flavor. Toss them with olive oil, garlic, and herbs of your choice before roasting for a simple yet exquisite side dish.
  2. Savory Sauteed Creations: The meat-like texture of Porcini mushrooms truly shines when sautéed. Create a delightful pasta sauce, risotto, or a mushroom medley by sautéing Porcini with shallots, butter, and a touch of white wine.
  3. Hearty Porcini Stews: Add depth to your stews and soups by incorporating frozen Porcini Their ability to absorb flavors makes them an excellent addition to slow-cooked dishes, infusing every spoonful with their earthy essence.

Get them here: https://thefrenchgrocer.com/product/italy-whole-porcini- mushrooms-4-6cm- individually-quick-frozen

 

A Taste of the Sea: Australian Blue Mussels

/in , /by

Australia is known for its diverse and delicious seafood, and one gem that stands out is the Australian Blue Mussel. Harvested from the pristine waters of Mornington, Victoria, these mussels offer a taste of the sea like no other. In this blog, we’ll explore a simple and delightful recipe that allows the natural flavours of these succulent mollusks to shine.

Here’s a simple no-frills recipe that you can immediately try at home to whip up a lovely dish of sweet, succulent mussels:

Ingredients:

  • 1 kg Australian Blue Mussels
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsley (chopped)
  • Salt and pepper to taste
  • Crusty bread for serving

Instructions:

  1. Prepare Mussels:
    • Rinse and debeard mussels.
  2. Saute Aromatics:
    • Sauté garlic and onions in olive oil until soft.
  3. Cook Mussels:
    • Add mussels and white wine; steam until opened (discard unopened ones).
  4. Add Tomatoes and Season:
    • Stir in cherry tomatoes; season with salt and pepper.
  5. Finish with Parsley:
    • Sprinkle chopped parsley over the mussels.
  6. Serve:
    • Ladle mussels and broth into bowls, serve with crusty bread.
  7. Enjoy Mornington’s Flavors:
    • Indulge in the taste of Australian Blue Mussels from Mornington, Victoria, with this quick and delightful recipe.

Christmas Roast Goose

/in , /by

Have you received our marketing emailer for The French Grocer Christmas Menu 2023? https://thefrenchgrocer.com/festive-season-selection-by-the-french-grocer-singapore  You’d see that apart from preparing a host of delectable festive goodies, we have also brought in a few “Stars of Christmas” products that are rather interesting and will surely delight your guests at the dining table. And one of the stars of our Christmas this year is the Whole Goose (Raw) https://thefrenchgrocer.com/product/hungarian-raw-whole-goose-without-giblets-3-2kg-pc-fozen that we have specially imported from Hungary. Goose is a traditional alternative to the typical turkey at Christmas and it may be seldom seen but don’t underestimate its rich, full-bodied flavour especially when roasted!

With giblets already removed and pre-frozen for your convenience, all you need to do is to defrost and pop it into the oven for a sumptuous Christmas feast like no other! But how do you go about roasting goose, given that it’s not a very common bird on the dining table? We share a quick-and-easy recipe below to get you going.

First, you should defrost the goose until it has reached room temperature before the next step of cooking. Since this product already has its giblets removed, you can go on to the next step which is to remove any excess fat. However, don’t just discard the fat – you might want to save it as goose fat is a lovely thing that’s even healthier than butter! Next, get a cooking needle and prick the meat on all sides. This is to loosen up all the remaining fat underneath the skin so that the skin will eventually turn up nice and crispy – the hallmark of a nicely- roasted goose! And we’re here at the most important step which is to season the goose. Rub it with half a lemon and sprinkle salt liberally all over. You can also stuff garlic and other spices or herbs inside the goose for a flavour-bursting meat. Then place the goose on a roasting pan and pop it into the pre-heated oven at about 160C. After the goose has been in the oven for about 20 minutes, it’s time to add some root vegetables of choice and continue cooking for another 40 minutes at about 60C. And voilà, a Christmas roast goose!

Crazy For Macarons!

/in /by

As a Frenchman, there are many things that I am passionate about when it comes to promoting French foods and cuisines. We have the very classic foie gras, confit de canard, boeuf bourguignon, bouillabaisse among many others but who could forget the hot favourite for those with a sweet tooth…macarons! Nobodu is quite clear about the history of macarons but it could have been brought into France during the 16th century and later made popular by two nuns who were seeking refuge from the French Revolution by baking small pastries to support themselves. The initial macarons were very simple with just egg white, sugar and ground almonds. Then everyone knew what happened: French pastry began taking over the world with chic maisons such as Ladurée and others!

In this edition of The French Grocer blog, I am delighted to introduce the very exquisite creations from Swiss pastry chef Gerard Dubois: https://thefrenchgrocer.com/product/la-rose-noire-assorted-macarons-72-pcs-box-frozen These wonderful macarons are 100% handcrafted and made with the finest ingredients. Back in 1991, Gérard Dubois opened the first La Rose Noire Pâtisserie in the most prestigious shopping mall on Hong Kong Island. In over 2 decades, that one simple operation, a 30-seat restaurant and cake shop, has turned into a reputable enterprise. In 2012, Gérard and the team opened a HACCP/ISO/FSSC 22000 certified state-of-the-art factory in Clark Free Port, The Philippines.

Take your pick from an assortment of flavours such as Chocolate, Earl Grey, Coffee, Lemon, Orange, Passion fruits, Raspberry, Salted Caramel and Vanilla. They come in a convenient 36–piece tray (each pack containing 2 trays), perfect for parties and large gatherings!

The French Grocer is also excited to present other mini desserts in our collection such as chouchous, carolines and cheesecakes. So visit our bakery section today to indulge in your favourite desserts  https://thefrenchgrocer.com/shop/mini-desserts

The French Grocer Festive Menu 2023

/in , /by

It’s that time of the year again as we usher in a very magical season with family and friends. In good old tradition, The French Grocer proposes a finely-curated menu of foods and ingredients every year that will surely delight everyone at the dining table. These premium delicacies include an assortment of beef fillet, lamb racks, scallops, tiger prawns, crab meat, French cheese and so much more. And how could we forget champagne and sweet desserts to finish off the meal!

From the main dish to wine and dessert, here’s a quick look at what friends of The French Grocer will be putting into their shopping cart this year! Check out the full menu here at: https://thefrenchgrocer.com/festive-season-selection-by-the-french-grocer-singapore

Argentina Angus Beef Rib Bone (Grain-Fed, Raw, 700g):

This tender slab of meat is perfect for roasting in the oven with herbs, salt-and-pepper seasoning, and marinade. Simply carve the meat away from the bone before serving. https://thefrenchgrocer.com/product/arg-raw-angus-grain-fed-op-beef-rib-bone-in-1-rib-700g-pce-frozen

Cooked Turkey Breast Stuffed With Truffles:

This product is pre-cooked so all you need is to pop it into the oven for a quick reheating. You can’t miss this classic Yuletide dish! https://thefrenchgrocer.com/product/cooked-turkey-breast-stuffed-truffle-stufing-frozen

Andros Sweetened Strawberry Puree (1kg):

Prepare a sumptuous round of dessert with this flavoursome product that contains a minimum of 90% fruit content! Enjoy its all-natural recipe with no added preservatives. https://thefrenchgrocer.com/product/strawberry-puree-1kg-puree-de-fraises-frozen

Champagne Roger Coulon Heri-Hodie Premier Cru Brut:

This champagne needs little introduction: its white-golden coloured profile boasts a delicate fruity bouquet of red berries…so pleasing on the palette! https://thefrenchgrocer.com/product/champagne-roger-coulon-heri-hodie-brut-75cl-nv

La Rose Noire Assorted Mini Macarons:

Nobody can say no to desserts, especially the sweet French delights, macarons! Available in a tantalising selection of flavours such as coffee, lemon, earl grey, passion fruit and more. https://thefrenchgrocer.com/product/la-rose-noire-assorted-macarons-72-pcs-box-frozen

Hungarian Raw Whole Goose:

This is a traditional alternative to the Christmas turkey but equally appetising! When roasted, it has a full-bodied and rich flavour.

https://thefrenchgrocer.com/product/hungarian-raw-whole-goose-without-giblets-3-2kg-pc-fozen

Australian Raw Whole Turkey With Stuffing:

Raised in large barns without added hormones, these turkeys are as organic as they come! Pop it into the oven for a grand Christmas feast!

https://thefrenchgrocer.com/product/australia-raw-whole-turkey-clean-without-giblets-5kg-frozen

Fruit Juices Made With Passion

/in /by

That is the promise of Maison Patrick Font – a family business that produces high-quality nectars and juices. At The French Grocer, we are delighted to introduce an exotic range of Patrick Font fruit juices directly imported from France!

But what’s so special about these juices, you might ask? It was back in 1986 that Patrick Font took over the cultivation of his parents’ orchards, close to Monts du Lyonnais, nestled in the heart of the stunning Auvergne-Rhône-Alpes region of France. He took the decision to transform this into a fruit juice production plant in 1993, using all of his expertise, passion for nature and the rich diversity of flavours to grow his business.

With very exacting standards in the selection of fruits, Patrick Font has been able to develop a unique collection of some 40 flavours, each just as intense as they are bursting in taste, and combining excellence, authenticity and intensity. Patrick Font has developed recipes which perfectly highlight the flavours of the carefully selected fruit and vegetables from the highest quality orchards. And so, it is thanks to his devoted and passionate work, that juices and nectars made by Patrick Font are today so revered in the gourmet world and served at the table of some of the finest chefs!

Furthermore, the rigorous selection of the fruits and the precision of the equipment allows them to use the best fruits that reached maturity according to the rhythm of the seasons. This house has a vast collection of rich and diverse fruit juices, packaged in elegant glass bottles to best express all of the natural flavours with sophistication.

The French Grocer highly recommends these flavours:

Organic Lychee: https://thefrenchgrocer.com/product/france-lychee-nectar-25cl-patrick-font- glass-bottle

Gamay Pink Grape: https://thefrenchgrocer.com/product/france-gamay-pink-grape-juice-1l- 25cl-patrick-font-glass-bottle

Merlot Red Grape: https://thefrenchgrocer.com/product/france-pure-merlot-red-grape-juice- 25cl-patrick-font-glass-bottle

Earthy and Flavourful Dried Morel Mushrooms

/in /by

Mushrooms add flavour and an interesting profile to dishes. Whether in soups or sautéed, they are a remarkable ingredient to have. In this blog post, we introduce the Dried Morel Mushroom and a few simple recipes to prepare them. They are a type of wild mushroom with an earthy, nutty flavour. They have a meaty texture, unlike the more slimy texture of other mushroom varieties. These mushrooms are a highly desired ingredient among chefs and mushroom enthusiasts.

Morels vary greatly in size and appearance. Their shape can range from oblong to bulbous, and their colour from blonde to grey. Here, we share some quick and easy ways to cook Dried Morel Mushrooms in order to get the most of out them.

Note: morel mushrooms must be cooked, do not consume them uncooked.

 Fried: this method is best with whole or large pieces. You have to soak the dried morel pieces in milk for about 20 minutes until you can gently bend them. While the mushrooms are still soaking, prepare a cast iron skillet on medium heat and douse the surface with oil. Next, coat te mushrooms with all-purpose flour and place them into the skillet. Cook for a few minutes until they are crispy and give off a light fragrance. Season with salt and pepper and put a few dollops of butter over them for that sweet creamy taste!

Melangé With Onions: this method is so simple but it packs a whole punch of flavours! Prepare some yellow onions and caramelise them in a pan over low heat with some butter and a sprinkle of salt. Remember to stir the contents occasionally to prevent them from getting burnt. Next, add the dried morel mushrooms when the onions begin to show some translucency. When the onions slightly stick to the pan, add some chicken or beef stock. For extra oomph, add some sherry. We promise this is going to be so flavourful!

Get this flavour-packed mushroom at: https://thefrenchgrocer.com/product/dried-morel- mushroom-180g-pkt

@2024 The French Grocer. All Rights Reserved.
fewStones