What is Pate and how to eat?

by HOCAFF Team | Nov 5, 2021 | General

Pate just like Caviar, is a dish associated with luxury but some people don’t even know what it is. If you mention pate to someone in the know and what comes to their mind first will either be expensive gourmet duck liver or chopped liver. Both are correct, of course, but there’s much more to know about Pate. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive appetizer at a dinner party. 

Pate (pronounced pah-TAY) is French for “paste.” It is traditionally served baked in a crust or molded as a terrine. The crust of the en croûte version, interestingly enough, was not originally intended to be eaten. The original purpose of the crust was actually to hold the Pate together. Although Pate is most associated with French cuisine,  variations on this dish can be found all over the world. Most Pates are much simpler to prepare than you might expect so no worries! It can be served hot or cold and also, a pro tip: chillin it for a few days will enrich its flavor. 

So far we know Pate is a luxurious dish that comes from French cuisine. But what is exactly Pate? How is it made?  Pate is traditionally made with liver, and mixed with wine and spices until it’s cooked down into a spreadable texture. It can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion. Some Pates are coarse and rustic, whereas others are fine and smooth. However, one thing that all types of pate will have in common is that they are delicious! 

At this point you may be wondering how to eat Pate and how to serve it. Pate can be eaten as a lunch dish, an evening starter or, possibly, a main component in “Tea party”. Accompaniments for meat Pates and  fish Pates require little more than toast and a few refreshing celery sticks or radish slices. Toasts are also a great partner with Pate.  A grilled, properly spiky sourdough bread would be the ideal here, but any decent, thick-cut real white or granary bread will do. But also any type of fresh baguette, sliced toasted baguette, or crackers works very well. Let your guests serve themselves, or spread the Pate on the bread or toast in advance and arrange them on a platter.  A second great accompaniment is Cornichons (French for “gherkin”) are the perfect accompaniment to any type of Pate. These brined little pickles made from tiny gherkin cucumbers have the perfect combination of crunchiness and tartness, which pairs very nicely with rich meaty Pates.

For a nice dinner display an elegant way to serve Pate as an appetizer is to fill a tiny choux pastry or gougere with a cube of Pate and arrange on a platter.  For a larger party, this is a great way to serve pate if you wish to pass it on a tray. Pate served on toasted bread or baguette along with a large green salad makes a simple, but scrumptious lunch or small meal.  Again, cornichons make a nice addition to the plate.  For a special presentation, slice the cornichon lengthwise in four to six slices and fan them out, placing one on each piece of Pate.

Same as it happens with Caviar, there are many types of Pate. If  you’re just finding this out, House of Caviar is going to show you! But there’s more, all of these products are available in our online store. Visit the Mousse & Pates section and choose your favorite. Now we’re ready to introduce you to the types of Pate, make sure to read all the descriptions and make your pick. 

DUCK RILLETTE 100% DUCK MEAT ROUGIE

This product is the perfect appetizer for any dinner and also fits well on a tray display for larger parties. It tastes great on toasted baguette bread or water crackers, and pickles. This product is  a French invention, so you’d love to  pair it with Pinot Noir which has enough acid to cut through the duck fat.

DUCK PATE COGNAC (DUCK AND FRENCH BRANDY) 

This is a Pate made with 100 % duck meat, spices, and French brandy. Sounds great to you? Serve it with a salty cracker and there you have a great appetizer. 

DUCK AND PORK PATE WITH ORANGE 

This Pate has a beautiful combination of earthy duck meat and creamy duck livers blended with musky pork meat, whipped with oranges and orange liqueur, and spices. This Pate is perfect to spread over a baguette or brioche bread for an appetizer or canapé. 

PATE DE CAMPAGNE ( COUNTRY STYLE COARSE PATE) 

This “Pate de Campagne” is a French classic and is  made with coarse pork and black Peppercorns. We recommend you to serve it at room temperature with a sprinkling of salt, cornichons, dijon Mustard, and a fresh baguette. Your guest will love this! 

You’ve completed your introduction into Pate. Which one caught your attention? Get ready to try a whole new universe of flavors and textures. Visit House of Caviar and choose the Pate you want to try first. You’re just one click away from all the fine food products you want. Come visit us and enjoy! 

All about Classic Siberian Ossetra: How to eat and recipes

by HOCAFF Team | Oct 22, 2021 | General

Choosing Caviar can be a tricky decision once you know there are many types to choose from. Ossetra Caviar  is at least the second most well-known caviar in the world. It comes from the Russian Sturgeon and It ranks highly as some of the best caviar of all time in terms of aesthetics, with amber to gold tinted eggs, and flavor, with its uniquely rich and nutty taste. But did you know Ossetra Caviar has its own types? It’s time to introduce you to the Classic Siberian Ossetra Caviar. 

Classic Siberian Ossetra Caviar is one of the three most exclusive types of caviars, with features that are eclipsed only by Beluga and Russian Osetra Caviar. Despite its exceptional quality, Classic Siberian Osetra Caviar is quite affordable, making it the perfect choice for beginners wanting to include Caviar into their lifestyle. 

But, what does Classic Siberian Ossetra Caviar have that makes it so special? There are many reasons that stand out. The taste, texture, and appearance of this type of Caviar from the Siberian sturgeon is similar to the finest Sevruga Caviar.  Classic Siberian Ossetra Caviar has firm, medium sized globes that range from medium to dark gray or brown in color. Its pearls have a pleasingly sweet, nutty flavor, with a delicate pop and velvety creamy texture. 

If you want to recognize Classic Siberian Ossetra Caviar keep in mind the finest Classic Siberian Ossetra Caviar is prepared using the Malossol method, which calls for a minimal salt content of just 3 to 3.5% and no preservatives. This ensures the Caviar has a refreshingly clean taste with a mildly salty finish.

Now you may be wondering why is such a great quality Caviar still so affordable? Classic Siberian Ossetra Caviar is slightly smaller than Osetra, the Siberian sturgeon is  faster maturing and requires less space than other mid-size sturgeon, making them an ideal Caviar species for farm-raising. 

At this point you’ve already learned what Classic Siberian Ossetra Caviar is, its taste, texture and some facts on why it is so special. Now it’s time for a couple of easy and yummy recipe ideas to try at home. Are you ready? Let’s cook! 

Caviar Tacos 

Ingredients

-2 oz. Classic Siberian Ossetra Caviar 

-2 large peeled Yukon gold potatoes

-1/4 cup sliced scallions

-1 cup crème fraîche

Place the potato lengthwise on a flat surface and at a 45 degree angle, make 3 thin slices. Place into a taco stand and cook at 300 degrees in clean oil for 2 minutes. Then remove and turn up the oil to 375 degrees and then re-fry the potato tacos until crisp. Place on a paper towel to drain any excess oil. Place the crème fraiche in a bowl and whisk until it doubles in volume and becomes stiff. Fold scallions into the crème fraiche. Season with salt/pepper as needed. Take the taco shell-style potato boat in one hand, hold gently and apply the crème fraiche mixture to the bottom of the shell, ¾ of the way up. Add 1 teaspoon of Classic Siberian Ossetra Caviar to the center top of the shell and spread out along the length of the shell. Serve immediately. Enjoy!

Siberian Caviar Potato Wedges 

Ingredients

-2 oz. Classic Siberian Ossetra Caviar 

-3 small baking potatoes 

(cut crosswise into 1/4-to 1/3-inch-thick slices)

-Salt and pepper

-1/2 cup sour cream

Garnish: Chopped white onion or fresh chives

Preheat the oven to 400°F. Brush both sides of potato slices with olive oil. Place on a baking sheet and season lightly with salt and pepper. Bake until golden brown on bottom sides, about 15 minutes. Turn slices over and continue baking until the second sides are golden brown, about 15 minutes. Transfer to plate. Top slices with small dollops of sour cream. Spoon a small amount of Classic Siberian Ossetra Caviar on top of the sour cream. Sprinkle with chopped white onion or fresh chives as garnish. Serve immediately and voilá! 

Which one would you like to try first? Whichever you choose, make sure to buy Caviar in a reputable store like House of Caviar. Visit our Imported Caviar  and get the best  Classic Siberian Ossetra Caviar  with just one click. And if you’re looking for more, remember House of Caviar is the perfect place to buy Caviar and fine foods, visit our online store and find seafood, meats, truffles, specialties and much more! Come as many times as you want to, we’ll be happy to have you! 

Truffle Season: two recipes to enjoy it with Caviar

by HOCAFF Team | Sep 23, 2021 | General

Wait, are you thinking about chocolate? No! These Truffles we’re talking about are subterranean fungi grown in calcareous soils near the roots of broadleaved trees such as oak or hazelnut. They’re mostly produced in concentrated areas around the world, including France, Italy, New Zealand, China, North Africa, the Middle East, and the Pacific Northwest.Because of its spore-bearing body, the truffle is basically considered a form of mushroom. However, there are some remarkable differences between these two. Truffles grow underground while mushrooms typically grow above ground. Plus, edible Truffles don’t taste much like any traditional mushroom, even if both share a certain tier of earthy flavour.

And do we recognize Truffles? Black Truffles tend to have rough and somewhat granular exteriors, resembling solid clumps of dirt or even lumpy poop. Their insides are far more fetching by comparison, looking almost like wagyu beef. White Truffles, meanwhile, tend to resemble a rough-skinned potato on the outside. On the inside, they exhibit the kind of marbled mushroom quality that you find in Black Truffles, albeit in a slightly different form.

The flavour of Truffles  is often described as being nutty, earthy, woody, mushroomy, and even a little chocolatey. White Truffles are somewhat more subtle by comparison, though still completely discernible when added to any dish. They give off a musky aroma and deliver a taste that’s typically described as being lightly garlicky. But its taste isn’t the only thing why it has become a popular product. Truffles are commonly known for being expensive. Furthermore, you may find Truffles at any list of expensive delicacies along with Caviar. 

The distinct flavor and strong aroma of Truffles can help to transform dishes, which is why top chefs love to use them. However, they are not easy to come by, and this is why they are so expensive. Plus, Truffles are costly because they’re hard to find, frustrating to grow, and impossible to store for any length of time.

Now, the question is how to serve Truffles? House of Caviar presents you two recipe ideas to try with this star ingredient. When you start using Truffles you’ll see there are many ways of using it, whereas fresh, honey, sauces and creams or oils. For the following recipes we’re using Truffle Oil, you can find this product visiting our online store and clicking in the Truffle Oil section. So, you have it all now! These are the recipes: 

Prosciutto appetizer with Truffled Burrata and Caviar

Ingredients

8 slices Prosciutto di Parma

2 rounds  fresh burrata cheese

2 ounces Osetra Caviar

1 small piece fresh truffle

1 teaspoon freshly cut chives

Place sliced prosciutto on plates. Quarter the burrata into wedges, place a piece on each prosciutto slice. Top with Caviar, oil or shaved Truffle, and chives. Fold into a roll and enjoy! 

Smashed Potato salad with Truffle oil and Caviar

Ingredients 

10 to 12 yellow flesh potatoes 

1 cup  sour cream

¼ cup  35% cream

1 tablespoon lemon juice

1 tablespoon  Truffle Oil

2 to 3 tablespoons olive oil 

2 tablespoons Caviar or Salmon Roe

6 radishes cut into fine slivers

1 tablespoon  flat-leaf parsley 

Freshly ground pepper

Lemon wedges

Salt

Preheat the oven to 400 °F (204°C). Place the potatoes on a baking sheet and bake for 45 minutes. Meanwhile, combine the sour cream with Truffle Oil, cream, ½ a teaspoon of salt, and lemon juice. Set aside. When potatoes are ready, using an oven mitt and a paper towel, smash each potato gently, with the palm of the hand. In an enamelled cast iron pan  heat one tablespoon of olive oil over medium heat. Grill each side of the potato, add a little oil if needed. Salt generously on each potato. Transfer to a large serving dish. At serving time, top the potatoes with the sour cream mixture, Caviar or Fish roe, radishes, chopped parsley and freshly ground pepper.

Are you ready to start cooking with Truffles? House of Caviar is your go to online store if you want to buy the highest quality delicacies, including Truffles, meats, specialties and of course, Caviar! Visit our online store and find everything you need just a click away from your home. We’ll be looking forward to seeing you!

Recipes with Lobster and Caviar

by HOCAFF Team | Sep 10, 2021 | General

Caviar is recognized worldwide as a delicacy. If you’re  looking for a special, luxurious and exotic meal, you should definitely go for Caviar. You can enjoy it by itself but if you’re thinking about how to pair it, House of Caviar will give you some ideas of how to serve Caviar and we’ll leave one last great idea for the end. Traditionally, Caviar is served on top of blinis, which are mini russian pancakes made from buckwheat.The blinis act as an edible dish that has a discreet flavor. In this way, they are perfect for serving caviar as a canapé. Another way to pair Caviar is to serve it with crackers or crusty pieces of bread that add a nice crunch and allow the Caviar flavor to pop.

They can also be served with lightly buttered bread or simple boiled potatoes; this increases the Caviar’s flavor.Other flavors that go well with caviar include chicken or quail eggs, raw onion, and creme fraiche. You can make the eggs and finely chop the onion, then use it to coat the blinis with caviar and a small dollop of creme fraiche.

Caviar cannot be cooked as its texture and flavor are destroyed. However, it can be served on an already cooked dish. Caviar is perfect for covering hot dishes such as pasta (a ravioli is a good option), risotto soups, and even sauces. Cheaper Caviar or “Caviar substitutes” like colorful salmon roe and tobiko roe will allow you to get creative without spending a fortune and are especially suitable for homemade sushi or as a side dish.

So far we’ve given you many ideas, but have you ever considered trying Caviar with Lobster? Yes! You’re reading okay, Lobster! Fish and shellfish, such as Lobster, are especially important not just  for being delicious but for  providing omega-3 fatty acids, which are found in very few foods. And although Lobster may seem like an expensive, decadent treat, there are many ways of including this yummy seafood in  your diet. For example: 

• Use lobster as your main protein source.
• Add lobster to pasta or rice dishes.
• Mince lobster to top salads.
• Make lobster patties or burgers.

And the best way we recommend you to serve Lobster includes Caviar! And also, eggs. These three ingredients work perfectly whether you’re having a brunch o a dinner at home with family or friends. 

Lobster and Caviar Deviled Eggs 

Ingredients

1 dozen organic eggs

3 – 4 tablespoons mayonnaise

2 tablespoons grated onion

1 tablespoon yellow or dijon mustard

2 tablespoons lemon juice

2 teaspoons sour cream

1 teaspoon chives, chopped

¾ cup cooked lobster tail meat or lump crabmeat, finely chopped

Salt and pepper

Chopped fresh chives and Caviar for garnishing

Place the eggs in a pot, cover with cold water and bring to a full boil. Turn off the heat, cover and let stand for 10 minutes; drain and run under cold water until cool enough to handle. Peel the eggs and half lengthwise (or trim the tops to expose the yolks, then trim the bottoms to stand the eggs upright). Remove the yolks; transfer to a bowl. Add the mayonnaise, onion and mustard; season with salt and pepper. Mash until smooth. Add lemon juice, sour cream and chopped chives. Fold in finely chopped cooked lobster tail meat or lump crabmeat.Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with chopped fresh chives and your choice for Caviar. 

Lobster Eggs Benedict 

Ingredients 

Lobster

English muffins

Eggs

Vinegar

Hollandaise Sauce

Caviar 

Make Hollandaise Sauce or buy your usual one. Prepare Lobster and place it onto one half of a toasted English muffin. Poach eggs. If you don’t know how to do it, these are the instructions: bring water to a boil in a medium saucepan, then add 1 tablespoon of vinegar. Once the vinegar-water is brought back to a boil, crack 1 egg into a measuring cup and ease into the pan. Then, cook for 3-4 minutes, depending on your yolk preference.Using a slotted spoon, remove poached egg from boiling water and pat dry with paper towels. Place it on top of the Lobster. Pour Hollandaise Sauce over egg, Lobster, and English muffin.  Top with a generous spoonful of your favorite type of Caviar. 

So, are you ready to start serving Caviar with Lobster at home? Make sure to buy your ingredients in a well reputed store. House of Caviar offers you a great variety of Caviar (Imported and Domestic), seafood like Lobster and Crabs, meats and specialities, there’s a lot to discover! Visit our online store and find the product you’re looking for. The best products are just a click away from your home. Come visit us, we’ll be glad to have you!