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Thursday, March 31, 2016

Apple Spice Muffins






From the 2003 Milk Calendar
 
Course Desserts and Sweets
Prep. Time 10 mins
Cooking Time 25 mins
Yields 12 muffins



Preparation
What You Need
 

1 1/2 cups (195 g) all-purpose flour
1 1/2 cups (210 g) whole wheat flour
2 tsp (10 ml) baking powder
2 tsp (10 ml) ground ginger
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) cinnamon
Pinch ground cloves
1/2 cup (110 g) packed brown sugar
2 eggs
1 1/4 cup (310 ml) milk
1/3 cup (80 ml) fancy molasses
1/4 cup (57 g) melted butter
2 cups (186 g) diced peeled cooking apples (such as Spy, Crispin, Granny Smith)



Instructions
 

Preheat oven to 400 ºF (200 ºC). Lightly butter or spray 12 nonstick muffin pans or line with paper baking cups.

In bowl, combine all-purpose and whole wheat flours, baking powder, ginger, baking soda, salt, cinnamon and cloves. In a separate bowl, whisk together brown sugar, eggs, milk, molasses and butter; pour over dry ingredients and sprinkle with apple. Stir just until moistened.

Spoon into prepared muffin pan. Bake for 25 min or until tops are firm to the touch.

To bake this as a loaf, spread batter into buttered 9 x 5-inch (23 x 13 cm) loaf pan and bake in 350 ºF (180 ºC ) oven for 1 hour or until tester inserted in centre comes out clean. Let cool in pan on rack.



Tips
 


For the Adventurous: For an extra ginger kick, add 2 tbsp (30 mL) minced fresh ginger or finely chopped crystallized ginger to wet ingredients. Or, pears can be substituted for apples. Reduce the amount to 1-1/2 cups (375 mL).


Bocconcini-Veggie Salad







Course Salads
Prep. Time 20 mins
Cooking Time 7 - 10 mins
Yields 4 servings



Preparation
What You Need
 

Parmesan Dressing:
1/3 cup (80 ml) olive oil
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
3 tbsp (45 ml) minced fresh basil
3 tbsp (45 ml) grated Canadian Parmesan
Salt
Freshly ground pepper
2 tomatoes, quartered
2 yellow peppers, quartered
1 red onion, quartered
2 cups (448 g) baby potatoes, cooked and halved
1 bunch asparagus, cut in sections and blanched
8 Canadian Bocconcini, quartered, a 13 oz (400 g) container



Instructions
 
Preheat barbecue to medium-high.

In a large bowl, combine olive oil, lemon juice, Dijon mustard and basil. Salt and pepper to taste.

Brush a little dressing on tomato, pepper and onion pieces.Roast tomatoes, peppers and onion on hot grill until browned and soft, then cut into chunks.

Add Parmesan, potatoes, asparagus and Bocconcini to dressing.

Add grilled vegetables to mixture in bowl. Toss lightly, adjust seasoning as needed and serve immediately.



Tips
 
When barbecue season is over, the vegetables can be grilled in the oven at 450 °F (230 °C). This recipe can easily be prepared ahead of time.Cool cooked vegetables and refrigerate. Serve salad cold. To serve salad warm, keep cooked vegetables separate, then heat them in a frying pan before tossing salad.

For a change of taste, try with Canadian Swiss, Gouda or Mozzarella, etc.

Cauliflower with Zesty Cheese Sauce







With a bit of heat from the Monterey Jack cheese with hot peppers, this sauce is delicious with mellow cauliflower and broccoli
Course Side Dishes
Prep. Time 15 mins
Cooking Time 12 mins
Yields 6 servings



Preparation
What You Need


 
1 tbsp (14.2 g) butter
1/2 small onion, finely chopped
1/4 cup (33 g) all-purpose flour
2 cups (500 ml) milk, heated
6 cups (525 g) cauliflower, cut in pieces
1 cup (112 g) shredded jalapeno-flavoured Canadian Monterey Jack or Canadian Havarti cheese
1/2 tsp (2 ml) salt
1 tbsp (15 ml) chopped fresh chives



Instructions
 
In saucepan, melt butter over medium heat; cook onion, stirring for 3 min or until softened. Sprinkle with flour; cook, stirring for 1 min. Gradually stir in milk; bring to simmer, stirring constantly. Simmer, stirring for 5 min or until thickened. Do not boil.

Meanwhile, in large pot of boiling salted water, cook cauliflower for 5 min or until tender. Drain well.

Remove saucepan from heat; stir in cheese and salt. Stir until cheese is melted. Pour over cauliflower to serve. Sprinkle with chives.



Tips


 
Frozen cauliflower can be substituted or you can try one of the many frozen vegetables mixtures, just cook until heated through.

For the Adventurous: For a smoky Tex-Mex flavour, in addition to the flavoured cheese, mince 1 chipotle pepper in adobo sauce and add to sauce with cheese or stir in 1 tbsp (15 mL) smoky chipotle barbecue sauce.

Healthy Eating Tip: Perfect Partners: Pair up foods from the Vegetables & Fruit food group with the Milk Products food group as in this recipe. Many Canadians don't get enough of these 2 food groups.




Cheddar Chicken Penne







Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 mins
Yields 6



Preparation
What You Need


 
1 tbsp (14.2 g) butter, divided
1 lb (500 g) boneless skinless chicken, cut into strips
4 green onions, sliced
2 tart cooking apples, thinly sliced
Pinch ground nutmeg
Salt
Pepper
2 tbsp (30 ml) cider vinegar
1 1/2 cups (336 g) 35% whipping Cream
1/2 cup (125 ml) dried cranberries
12 oz (336 g) penne or other short pasta
1 cup (250 ml) shredded old Cheddar cheese
Chopped fresh chives



Instructions
 
In a large skillet, melt half of the butter over medium-high heat; brown chicken strips, in batches; transfer to a bowl.

Add remaining butter to skillet. Add green onions, apples, nutmeg, 3/4 tsp (4 mL) salt and 1/4 tsp (1 mL) pepper; cook, stirring, for about 3 min or until softened. Add vinegar, scraping any bits stuck to pan. Stir in Cream and cranberries; bring to boil. Reduce heat and boil gently, stirring often, for about 3 min or until slightly thickened.

Meanwhile, in a large pot of boiling, salted water, cook pasta for about 10 min or until tender but firm. Drain and return to pot.

Add chicken and any accumulated juices to sauce; simmer for about 3 min or until chicken is no longer pink inside. Pour over cooked pasta and sprinkle with cheese; toss to coat. Season with salt and pepper. Serve sprinkled with chives.



Tips
 
Left-over turkey can be used instead of the chicken

Veal Mignons D'Arthabaska

Course Main Dishes
Prep. Time 20 mins
Cooking Time 25 - 30 mins
Yields 4 servings



Preparation
What You Need
2 about 10 oz (280 g) each veal filet mignons
12 thin slices bacon
12 thin slices Canadian Sir Laurier d'Arthabaska cheese*
Salt
Freshly ground pepper, to taste

Sauce:
1 shallot, finely chopped
1 clove garlic, chopped
1 carrot in small dice
1 onion, chopped
1 cup (250 g) veal stock
2 tbsp (28.4 g) butter
4 tbsp (60 ml) olive oil



Instructions
Trim the veal fillets, reserving trimmings for the sauce. Cut each fillet into 6 noisettes. Wrap each one in a slice of bacon.

To prepare the sauce, heat the oil in a saucepan. Over a gentle heat, brown the carrot, onion, garlic, shallot and veal trimmings for 5 minutes. Moisten with the veal stock and 1 cup of water (250 mL). Season with salt and pepper and simmer for 20 minutes.

Preheat the grill.

Strain the sauce through a sieve back into the saucepan. Adjust the seasoning if necessary and, over a gentle heat, reduce until the sauce is a syrupy consistency. Fry the veal in a frying pan in 1/3 of the butter until the bacon is crispy but the meat is still tender. Season. Place a slice of Canadian Sir Laurier d'Arthabaska cheese on each noisette and melt under the grill for about 2 minutes.

When you are ready to serve the veal, whisk remaining butter into the sauce over a low heat. Serve the veal noisettes on hot plates with roast new potatoes and a few mesclun leaves. Pour sauce around veal noisettes and serve very hot.

Wednesday, March 30, 2016

Salad of Oranges on Mixed Salad Leaves with Feta Cheese

Course Salads
Prep. Time 10 mins
Yields 4 to 6 servings



Preparation
What You Need
5 oz (140 g) mixed salad leaves
3 oranges
4 shallots, minced
5 oz (140 g) Canadian Feta cheese, crumbled
12 kalamata olives

Vinaigrette:
1 cup (250 ml) sunflower oil
1/4 cup (95 g) honey
1/3 cup (80 ml) orange juice
1/4 cup (60 ml) white wine vinegar
2 garlic cloves
1/4 cup (60 ml) tamari
Freshly ground pepper, to taste



Instructions
Arrange the salad leaves in a large salad bowl. Peel the oranges and, using a small knife, lift out the segments.

Arrange the segments on the greens; add the shallots, sprinkle over the crumbled Canadian Feta cheese and dot with kalamata olives.

Mix together all the vinaigrette ingredients by hand or in a food processor. Dress salad with vinaigrette to taste and season with pepper.



Tips
Tamari is a wheat-free soy sauce. You can use any good quality soy sauce for this recipe.

Salmon Steaks with Creamed Spinach, Estrie-Style

Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 4 servings



Preparation
What You Need
2 lbs (1 Kg) fresh spinach, washed and stemmed
1/3 cup + 2 tsp (80 g) 35% cream
2 tbsp (30 ml) pastis
1 tbsp (15 ml) pink peppercorns
4 5 oz (126 g) each salmon steaks
4 tbsp (56 g) butter
Salt
Freshly ground black pepper
Lemon juice



Instructions
Cook the spinach in butter over a low heat for 3 minutes. Drain and season with salt and pepper.

Mix together the cream, pastis and pink peppercorns.

Cut 4 large rectangles of aluminium foil, butter the inside of each sheet with a pastry brush, and then fold up the sides. Place a piece of salmon and some spinach on each sheet. Add the 35% cream, the pink peppercorns and the pastis.

Seal the foil to form a bag by folding over the edges (papillote). Cook for 20 minutes on the grill*.


Jean Soulard, Executive Chef, Le Château Frontenac

Shrimp and Asparagus Salad with Lemon Vinaigrette and Délice des Appalaches

Course Salads
Prep. Time 20 mins
Cooking Time 3 - 4 mins
Yields 4 servings



Preparation
What You Need
12 asparagus spears
2 Belgian endives
2 avocados
2 carrots
10 oz (280 g) pink shrimp
Crushed black pepper, to taste
Salt
Freshly ground black pepper

Vinaigrette:
1 tbsp (15 ml) Dijon mustard
1 small egg yolk
1 tbsp (15 ml) lemon juice
Zest of 1/4 lemon
1 tbsp (15 ml) champagne or white wine vinegar or white wine vinegar
1/3 cup (80 ml) extra virgin olive oil
2 oz (56 g) Canadian Délice des Appalaches cheese*



Instructions
Peel asparagus and snap off the ends of the stalks if they are too large or too tough. In a pan of boiling salted water, cook asparagus, tips out of the water, for 3 to 4 minutes till just tender. Drain, rinse in cold water, dry and cut in half lengthways.

Vinaigrette:
In a small bowl, whisk together mustard, egg yolk, lemon juice and zest, and vinegar. Blend in olive oil.

Slice avocados. Cut carrots into matchsticks.

Divide, wash and dry the Belgian endive leaves and arrange in a salad bowl or on 4 plates. Put the asparagus, avocados, carrots and shrimp in another bowl, pour over the vinaigrette and toss gently. Season with salt and pepper. Arrange this mixture on the bed of Belgian endive leaves and sprinkle with crushed pepper and slices of Canadian Délice des Appalaches cheese. Serve immediately.


Jean Soulard, Executive Chef, Le Château Frontenac

Trout Fillets with Peppers and Gré des Champs

Course Main Dishes
Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 4 servings



Preparation
What You Need
4 large tomatoes, diced
1 yellow pepper, cut into strips
2 onions, chopped
1 clove garlic, minced
1/2 hot pepper, cut into rounds
2 tbsp (28.4 g) butter
4 trout fillets, 5 oz (140 g)
1 tsp (5 ml) capers
1 tsp (5 ml) flat leaf parsley, chopped
2 oz (56 g) Canadian Gré des champs cheese*
Olive oil
Salt
Freshly ground pepper, to taste



Instructions
Preheat grill.**

Sauté onions, tomatoes, pepper, hot pepper and garlic in a little olive oil. Season with salt and pepper.

Cut 4 large rectangles of aluminium foil. Butter the inside with a pastry brush, then shape foil to form a raised edge all around.

Spread the vegetable mixture in the middle of each rectangle and top with a slice of trout. Season with salt and pepper, sprinkle with capers and parsley and top with Canadian Gré des champs. Seal the edges of the each foil rectangle to form a bag (papillotes). Cook on the grill for 15 minutes.


Jean Soulard, Executive Chef, Le Château Frontenac



Tips
** Alternative to BBQ: 15 mins in 350°F (180 °C) oven.

* Instead of Canadian Le Gré des Champs , try this recipe with Canadian Victor et Berthold or Canadian Le Cendré

Veal Cutlets with Bleu Bénédictin Sauce

Course Main Dishes
Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 4 servings



Preparation
What You Need
4 veal cutlets
Juice of half a lemon
Salt
Freshly ground pepper, to taste
2 tbsp (28.4 g) butter
2 shallots, minced
1/4 cup (60 ml) dry white vermouth
1/3 cup (80 ml) dry white win
1/3 cup (37 g) Canadian Bleu Bénédictin* cheese
1/2 cup (112 g) 15 % cream
2 green onions, minced



Instructions
Sprinkle veal with lemon juice, and season well. In a frying pan, cook cutlets in the butter over a high heat for 1 to 2 minutes on each side. Remove from pan and set aside on a plate. Keep warm.

Sauté shallots in the same pan until golden, about 5 minutes. Deglaze pan with vermouth, reduce until pan is almost dry, add wine and reduce by half. Whisk in Bleu Bénédictin cheese, a little at a time, add cream, then green onions and let simmer over a low heat for 3 to 4 minutes, whisking continuously.

Pour sauce over hot cutlets and serve with seasonal vegetables.

Tuesday, March 29, 2016

Ile d'Orleans Pears

Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 10 mins
Yields 4 servings



Preparation
What You Need
7 oz (200 g) chocolate
4 ripe pears
1/4 cup (57 g) butter
1 cup (224 g) 35 % cream



Instructions
Break the chocolate into small pieces.

Peel the pears and slice them thinly.

Butter the inside of 4 sheets of aluminium foil with a pastry brush. Divide the chocolate and the pears among the sheets. Pour over 35 % cream. Add a knob of butter to each and seal foil to form a bag.

Place on the grill* and cook for 10 minutes over a medium low heat.


Jean Soulard, Executive Chef, Le Château Frontenac

Tips
*Alternative to BBQ: 350 ° F (180 °C) oven for 10 minutes.

Omelet with Cru des Érables and White Laurentian Asparagus

Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 4 servings



Preparation
What You Need
3 eggs
7 oz (200 g) of Canadian Cru des érables cheese, in 1/2 inch (1 cm) cubes
1 cup (224 g) 35 % cream
1/4 cup (57 g) butter
7 oz (200 g) white asparagus tips
1 small bunch of chives, snipped
Salt
Freshly ground pepper, to taste



Instructions
Peel asparagus tips with a vegetable peeler, starting at the bottom.

In a pan of boiling salted water, cook tips for 10 to 15 minutes depending on their size, until tender. Drain and set aside in a clean tea towel.

In a bowl, separate the yolks from the whites of 5 eggs. Add the cream to the yolks and the 3 remaining whole eggs. Season with salt and pepper. Mix with a fork. Beat egg whites until fluffy, then gently fold into egg yolks mixture.

Over a high heat, melt butter in a thick-bottomed non-stick frying pan. Pour in the egg mixture all at once. Let the centre set. Arrange the asparagus over the surface. With a flat spatula, scrape edges of omelet towards the centre.

When omelet starts to set, reduce the heat a little and add the Canadian Cru des érables cheese and half the chives. Leave the omelet to turn a nice golden colour, about 3 minutes. Fold omelet in two, slide onto a hot serving plate and sprinkle with chives.


Jean Soulard, Executive Chef, Le Château Frontenac

Pork Medallions with Belgian Endives and Apricots, Mont Laurier Style

Course Main Dishes
Prep. Time 20 mins
Cooking Time 20 mins
Yields 4 servings



Preparation
What You Need
4 prunes
4 dried apricots
10 oz (280 g) Belgian endives
4 slices bacon
5 oz (140 g) pork tenderloin
1/2 cup (125 ml) port
2 tbsp (28.4 g) butter
2 oz (56 g) Canadian Windigo cheese*, sliced
Salt
Freshly ground pepper, to taste



Instructions
Stone the prunes. Cut the prunes and apricots into small pieces and soak in a bowl of boiling water.

Wash the endive, slice into very thin strips. Season with salt and pepper. Sweat the endives in a little butter. Set aside.

Cut the pork tenderloin into 8 medallions. Season with salt and pepper, then brown in a frying pan over a high heat, 5 minutes on each side. Set aside.

In the same pan, cook the bacon. Cut into small pieces.

Butter the inside of 4 rectangles of aluminium foil and place on each one: some endives, bacon, 2 pork medallions, pieces of prune and apricot. Sprinkle with port. Add the sliced Canadian Windigo cheese after 5 to 10 minutes of cooking.

Seal each rectangle of foil along the edges to form a bag. Cook for 15 minutes on the grill.**


Jean Soulard, Executive Chef, Le Château Frontenac

Tips
** Alternative to BBQ: 15 minutes in 375 °F (190 °C) oven.

* Instead of Canadian Windigo, try this recipe with Canadian Clos St-Ambroise or St-Pierre de Saurel or Cantonnier cheese.

Portneuf-Style Marinated Trout, Potato Pancake with Le Mi-Carême and Parsley Oil

Course Hors D'oeuvres and Appetizers
Prep. Time 30 mins
Cooking Time 15 mins
Refrigeration Time 6 - 8 hrs
Yields 4 servings



Preparation
What You Need
2 7 to 8 oz (210 -240 g) trout, filleted
1/2 tbsp (125 ml) olive oil
Juice of 1 lemon
1 tsp (5 ml) sugar
1 oz (28 g) coarse salt
1 tsp (5 ml) crushed black pepper
Small bunch of dill
4 potatoes, peeled* and grated
2 oz (56 g) Canadian Le Mi-Carême cheese**
Salt
Freshly ground black pepper, to taste

Parsley oil:
1 cup (250 ml) flat parsley
1/3 cup (80 ml) olive oil
Juice of 1/2 a lemon
Salt
Freshly ground black pepper

Garnish:
Diced tomato
A few sprigs of dill



Instructions
If necessary, remove the bones from the trout fillets. Place the fillets on a baking tray. Douse fillets with olive oil, lemon juice, sugar, coarse salt, black pepper and dill. Cover and marinate in the refrigerator for 6 to 8 hours.***

Grate the potatoes.

In a small round frying pan, pre-heated and well oiled, cook the potatoes to make a thin pancake, nicely golden on both sides. Season. Keep hot. Repeat 8 times.

In a food processor, mix the parsley with the olive oil and lemon juice. Season lightly.

Assemble dish by placing a warm pancake on each plate. Slice the trout fillets finely and arrange on the pancakes. Add the Canadian Le Mi-Carême cheese. Top with a second pancake. Drizzle with parsley oil. Garnish with diced tomatoes and dill.


Jean Soulard, Executive Chef, Le Château Frontenac

Tips
* It's very important not to wash the potatoes for this recipe. Washing them gets rid of the starch, which is needed to keep the pancake from falling apart.

*** The trout fillets can be marinated for longer if you wish. They will be even tastier.

Ricotta Cheesecake with Fresh Summer Herbs

Course Hors D'oeuvres and Appetizers
Prep. Time 25 mins
Cooking Time 1 hr, 20 mins
Yields 8 to 12 servings



Preparation
What You Need
10 oz (280 g) Canadian Ricotta cheese
1/4 cup (23 g) fresh Canadian Parmesan cheese, grated
3 egg yolks
3 tbsp (45 ml) all-purpose flour
1/4 cup (60 ml) fresh basil
1/4 cup (60 ml) fresh coriander
1/4 cup (60 ml) fresh chives
3 egg whites, whisked to stiff peaks
Salt
Freshly ground pepper
1/4 cup (60 ml) toasted pine nuts



Instructions
Preheat oven to 350 °F (180 °C). Oil a spring form pan with extra virgin olive oil.

In the food processor, mix the Ricotta and Parmesan cheeses with the egg yolks, flour, basil, coriander and chives. Season.

Using a spatula gently incorporate the mixture into the whisked egg whites, using a cutting motion so as not lose any air. Pour into the pan, sprinkle with toasted pine nuts and bake in the oven for 1 hour and 20 minutes until puffy and golden. Let cool, then turn out.

Serve in slices accompanied by whipped cream mixed with a little lemon zest, then season with salt and pepper. Garnish with a bouquet of fresh herbs.

Monday, March 28, 2016

Atlantic Salmon a l'Italienne

Course Main Dishes
Prep. Time 20 mins
Cooking Time 20 - 25 mins
Yields 4 servings



Preparation
What You Need

2 lemons
1 onion, minced
1/2 cup (125 ml) oil
1/4 cup (60 ml) balsamic vinegar
1 tsp (5 ml) fresh ginger, peeled and finely grated
1 large orange
5 oz (140 g) 4 salmon fillets each
1 tsp (5 ml) coriander, chopped
2 oz (60 g) pitted green olives
2 tbsp (28.4 g) butter
2 oz (56 g) Canadian Provolone* cheese, grated
Freshly ground black pepper, to taste



Instructions

Wash and dry one of the lemons. Cut into slices.

Cut 4 sheets of double-thickness wide aluminum foil. Butter the inside with a brush.

In a frying pan, sauté onion in a little oil. After a few minutes, add vinegar and cook for 5 minutes more.

Place a little of this mixture on each sheet of foil. Place a fillet of salmon on top of the mixture and top with lemon slices.

Grate the zest of the orange and squeeze the orange and the second lemon. In a pan, reduce juice by half. Pour juice into the foil parcels and sprinkle with ginger and coriander. Season with pepper. Add a few olives and some Canadian Provolone cheese. Close the packages and place on the grill**. Cook for about 15 minutes.


Jean Soulard, Executive Chef, Le Château Frontenac
Tips
** Alternative to BBQ: 15 minutes in 350 °F (180 °C) oven.

Celery Root Gratin with Spinach

Course Side Dishes
Prep. Time 20 mins
Cooking Time 40 - 45 mins
Yields 6 servings



Preparation
What You Need
1 lb (500 g) celery root
1 tbsp (14.2 g) butter
1 leek, white part only, chopped
10 oz (280 g) spinach, stalks removed
1/4 tsp (1 ml) grated nutmeg
Salt
Freshly ground pepper, to taste
1 egg
1/2 cup (112 g) 35 % cream
2 oz (56 g) Canadian Vacherin des Bois-Francs cheese, rind removed and grated



Instructions
Preheat oven to 375 ºF (190 ºC).

Quarter celery root, then slice it finely using a mandoline or a very sharp knife. Bring a large pan of salted water to the boil and cook celery root for 2 minutes. Drain well and set aside.

In a large pan, melt butter over a medium heat. Cook leek for 2 minutes. Add spinach and cook for 2 minutes more, stirring continuously. Season and set aside.

Butter a 9 x 5 inch (23 x 13 cm) loaf pan, arrange half the celery root in base, season and sprinkle with half the nutmeg. Layer spinach, then remaining celery root, season and add remaining nutmeg.

Lightly beat egg, add cream and mix well. Pour over prepared celery root and spinach. Bake for 30 minutes. Sprinkle with cheese and bake for a further 5 minutes.

Cod with Raclette and Beer Sauce

Course Main Dishes
Prep. Time 30 mins
Cooking Time 1 hr
Yields 4 servings



Preparation
What You Need
4 fresh cod fillets, 5 oz (150 g) each
7 oz (200 g) Canadian Raclette de Griffon cheese*
12 new potatoes, washed
2 shallots
12 cloves of garlic
1 cup (250 ml) Griffon Blonde beer
4 tbsp (56.8 g) butter
1/2 cup (112 g) 35 % cream
1 tbsp (15 ml) olive oil
Handful of fresh parsley, snipped
coarse salt
Salt
Freshly ground pepper, to taste



Instructions
Preheat oven to 200 °F (400 °C).

Brush unpeeled garlic cloves with olive oil and arrange on a baking tray sprinkled with coarse salt. Add the potatoes. Roast for 30 minutes.

Sauté the shallots in 2 tbsp (30 mL) butter and little oil over a very gentle heat about 10 minutes. When they are transparent, deglaze pan with the beer, bring to the boil and reduce by half. Put aside.

Rinse the cod fillets and pat dry. Warm 2 tbsp (30 mL) butter and a little oil in a frying pan over a gentle heat. Season fish with pepper and fry, skin-side down, for 10 minutes. Turn and cook for 10 minutes more, covered. Season with salt and pepper.

Cube the Canadian Raclette de Griffon cheese and incorporate into the sauce. When the cheese has melted, pour in the cream and boil for a few seconds. Season with salt and pepper. Pour some sauce over the base of each plate and arrange the cod fillets with the roasted garlic** and potatoes on top. Sprinkle with parsley.


Jean Soulard, Executive Chef, Le Château Frontenac



Tips
** Cut the roasted garlic cloves in half horizontally and squeeze out the soft cloves. Enjoy!

* Instead of Canadian Raclette de Griffon, try this recipe with Canadian Mi-Carême or Cru des érables.

Creamy St-Raymond de Portneuf Blueberry Sandwiches

Course Main Dishes
Prep. Time 15 mins
Yields 4 servings



Preparation
What You Need
2 1/2 oz (70 g) Canadian Bleubry cheese*
8 slices rye bread**
3 tbsp (42.6) butter
2 stalks celery
1/3 cup (80 ml) pecan nuts
1/4 cup (56 g) 35 % cream
Fleur de sel***
Freshly ground black pepper



Instructions
Set aside a few green celery leaves and some pecan nuts for the garnish.

Remove the stringy fibres from the celery with a vegetable peeler and cut them into 1-in (2.5 cm) chunks. Then cut them into thin matchsticks. Set aside. Chop the remaining pecan nuts coarsely.

Mix the Canadian Bleubry cheese, the cream and the butter by mashing them together with a fork. Add the chopped pecan nuts and fleur de sel and mix into a smooth paste.

Spread the bread slices with the mixture and sandwich them together. Cut the sandwiches in half diagonally and stack them. Wrap the sandwiches in plastic wrap and keep cool until ready to serve.


Jean Soulard, Executive Chef, Le Château Frontenac

Fall Salad, St-Benoît-du-Lac Abbey Style

Course Salads
Prep. Time 20 mins
Yields 4 servings



Preparation
What You Need
7 oz (200 g) Canadian Bénédictin cheese, crumbled
1 head oak leaf lettuce, washed and spun dry
1 carrot, peeled and cut into matchsticks
1 small celery root, grated
7 oz (200 g) button mushrooms, cleaned and sliced
1 cooked red beet, cut into matchsticks
1 onion, sliced into thin rounds
1 stick celery, cut into matchsticks
2 smoked chicken fillets
Some garlic-rubbed croutons

Vinaigrette:
1 tbsp (15 ml) old-fashioned mustard (moutarde de Meaux)
1/2 cup (125 ml) 35 % cream
1 lemon
Salt
Freshly ground black pepper, to taste



Instructions
For an attractive presentation, arrange the lettuce leaves facing upwards in a salad bowl, so that it looks like the original shape of the head of lettuce. Sprinkle the mushrooms with a little lemon juice. Grate the celery root and cut up the beet.

Slice the chicken fillets. Place the vegetable matchsticks, onion, sliced chicken and mushrooms on the lettuce leaves. Scatter over the celery root. Then add the crumbled Canadian Bénédictin cheese and the garlic-rubbed croutons. Keep in cool place until ready to serve.

For the vinaigrette, mix together the mustard, the 35 % cream, lemon juice, salt and pepper. Dress salad with vinaigrette just before serving.

Saturday, March 26, 2016

BBQ Steamed Asian Mussels







Course Main Dishes
Prep. Time 20 mins
Cooking Time 10 - 12 mins
Yields 4 servings



Preparation
What You Need
 
2 lbs (1 Kg) fresh mussels
1/4 cup (57 g) butter, melted
1 tbsp (15 ml) all-purpose flour
1/4 cup (60 ml) teriyaki sauce
1/4 cup (60 ml) bottled herb BBQ sauce
1/4 cup (60 ml) white wine
1/4 cup (40 g) finely chopped shallots or onions
1 tbsp (15 ml) lime juice
2 cloves garlic, minced
2 tbsp (30 ml) chopped fresh coriander (optional)
Crusty bread


Instructions
 
Preheat grill to medium-high. Scrub and debeard mussels, discarding any that don't close when tapped.

Blend butter with flour until smooth. Combine butter mixture with wine, teriyaki sauce, shallots, lime juice and garlic. Take a rectangle of heavy-duty foil and seal on three sides to form a bag (or use a pre-prepared 'hot bag'). Put sauce and mussels into the bag and seal tightly.

Slide bag onto grill and cook, turning and rotating bag occasionally, for 10 to 12 minutes or until mussels open. Discard any unopened mussels.

Serve mussels with cooking juices in bowls. Sprinkle with coriander, if desired, and serve with bread.

Creole Sausage on a Bun







Course Main Dishes
Cooking Time 10 - 15 mins
Yields 6 servings



Preparation
What You Need
 
6 smoked sausages, mild or hot
3/4 cup (180 ml) bottled Creole Dijon BBQ sauce
2 tbsp (30 ml) coarsely ground pepper
1 red pepper, diced
1 large onion, diced
2 tbsp (30 ml) bottled steak sauce
1 tbsp (15 ml) lemon juice
1 tbsp (14.2 g) butter
1/4 tsp (1 ml) salt
6 large panini buns



Instructions
 
Preheat grill to medium-high then line with non-stick grill foil.

Brush sausages with 1/2 cup (125 mL) of Dijon sauce. Sprinkle pepper over a clean surface and roll sausages to coat with pepper.

Take a rectangle of heavy-duty foil and seal on three sides to form a bag (or use a pre-prepared 'hot bag'). Combine red pepper, onion, steak sauce, lemon juice, butter and salt in the bag, folding open edge to make a snug packet. Place bag on the grill for 10 minutes, turning once. Meanwhile, grill sausages, turning often, for 8 to 10 minutes or until well browned.

Brush rolls with remaining Dijon sauce and toast on grill until nicely marked. Place a sausage in each bun and top with onion-pepper mixture.

Grilled Onion & Artichoke Dip







Course Sauces, Dips and Spreads
Prep. Time 15 mins
Cooking Time 30 mins
Yields 2 cups / 500 mL



Preparation
What You Need
 
1 Vidalia or other sweet onion, peeled and sliced
1/4 cup (60 ml) bottled sweet onion vinaigrette
1 tsp (5 ml) butter
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) ground pepper
1 14 oz (398 mL) can artichokes, drained
3/4 cup (180 ml) bottled cheese dressing and dip
2 tbsp (30 ml) chopped fresh parsley



Instructions
 
Preheat grill to medium.

Place onion slices in a single layer on a large piece of non-stick grill foil, non-stick side facing up. Drizzle with 3 tbsp (45 mL) of the sweet onion dressing and top with butter. Sprinkle with salt and pepper. Shape foil around onions into a sealed packet.

Grill onion packet, turning occasionally, for 30 minutes or until onions are very soft. Increase heat to high and line grill with a sheet of grill foil. Toss artichokes with remaining sweet onion dressing and grill, turning often, for 5 to 7 minutes, or until browned.

Combine onions, artichokes and cheese dressing in a food processor. Pulse until ingredients are combined but still chunky. Stir in parsley and serve warm. Can be covered, refrigerated and reheated in a microwave oven.

Migneron Melt with Pear







Course Hors D'oeuvres and Appetizers
Prep. Time 15 mins
Cooking Time 2 - 3 mins
Yields 4 servings



Preparation
What You Need
 
2 Bartlett pears
8 slices of Canadian Migneron de Charlevoix
Mesclun lettuce
2 tbsp (30 ml) toasted hazelnuts or
pecans
Salt
Pepper, to taste

Port vinaigrette:
1 tbsp (15 ml) honey
2 tsp (10 ml) white wine vinegar
4 tbsp (60 ml) walnut oil
2 tbsp (30 ml) Port



Instructions
 
Wash, core and cut Bartlett pears into 8 slices. Place one slice of Migneron on each. Broil 2 to 3 minutes or until cheese is melted.

Place two Migneron melts on bed of mesclun lettuce and sprinkle with toasted hazelnuts or pecans.

Port vinaigrette:
Combine honey, white wine vinegar, walnut oil and Port. Drizzle 2 tbsp (30 mL) on salad. Add salt and pepper to taste.

Panna Cotta with Canadian Brie and Yogurt, Strawberry Soup with Passion Fruit Juice







Course Desserts and Sweets
Prep. Time 30 mins
Cooking Time 15 mins
Refrigeration Time 2 - 3 hrs
Yields 8 servings



Preparation
What You Need


 
4 oz (112 g) Canadian Brie
1/3 cup (82 g) plain yogurt
3/4 cup (168 g) 35 % cream
1/3 cup (67 g) sugar
1/2 (8 g) sachet gelatine
1 2/3 cup (276 g) strawberries
1 cup (250 ml) passion fruit juice
1/2 tsp (2 ml) cornstarch
1 tbsp (15 ml) water



Instructions
 
Remove the rind from the Brie with a hot knife. Heat the Brie and the yogurt in a bain-marie (a heatproof bowl placed over a pan of gently simmering water) for about 5 minutes, stirring to mix with a wooden spoon until creamy.

In a saucepan, heat the cream and the sugar. When it comes to the boil, pour it over the cheese and yogurt. Reheat in the bain-marie if necessary to melt the cheese completely.

Dissolve the half-sachet of gelatine in a little water. Heat for a few seconds in the microwave until completely dissolved. Immediately pour into the pan containing the still-hot cream and cheese mixture.

Pour into small moulds or ramekins. Place in the refrigerator and leave to chill for 2 to 3 hours.

Hull and quarter the strawberries. Bring the passion fruit juice to the boil.

Meanwhile, mix the cornstarch with a little cold water, pour into the juice and stir well. Pour into a container and let it cool. Once the juice is cold, add the strawberries.

Turn out a pannacotta into the middle of each plate and pour the strawberry soup around it.


Chef Daniel Vézina


Tips
 
Presentation suggestion:
Decorate each plate with liquorice or ground cinnamon and a mint leaf. Sprinkle with icing sugar.

Thursday, March 24, 2016

Chicken Breast with Smoked Canadian Gouda and Red Pepper Coulis

Course Main Dishes

Prep. Time 20 - 25 mins

Cooking Time 1 hr

Yields 4 servings



Preparation
What You Need
4 red peppers, halved and seeded
4 cloves garlic
4 boneless chicken breasts, skinned
4 slices Canadian smoked Gouda
4 to 8 fresh basil leaves
2 tsp (10 ml) garlic salt
2 tsp (10 ml) paprika
1 tbsp (14.2 g) butter
1 tbsp (15 ml) oil
1/2 cup (125 ml) chicken or vegetable broth
1/3 cup (75 g) 35 % cream
Salt
Freshly ground pepper, to taste



Instructions
Place peppers and garlic on a baking sheet and broil for 15 to 20 minutes, until peppers are well grilled and puffed up, with a few blackened spots. Remove from under heat and peel peppers under cold running water. Cut into large strips and set aside with the grilled garlic.

Preheat oven to 350 °F (180 °C).

Open out each chicken breast and stuff with a slice of Canadian smoked Gouda, a strip of grilled pepper and one or two fresh basil leaves. Close the chicken breasts with toothpicks. Sprinkle with garlic salt, paprika, salt and freshly ground pepper to taste. Set aside.

In a frying pan, melt the butter with the oil. Sear the chicken breasts for 5 minutes on each side over a high heat. Finish cooking in the oven for about 15 minutes.

Puree the remaining grilled peppers with the grilled garlic in the blender or food processor until creamy. Pour into a thick-bottomed pan, add the chicken broth and reduce by half over a medium heat for about 20 minutes.

Mix in the cream and adjust seasoning to taste. Pour some sauce onto each plate and top with a chicken breast.

Cod with Thyme Flowers, Trois-Pistoles Style

Course Main Dishes
Prep. Time 20 mins
Cooking Time 15 mins
Yields 4 servings




Preparation

What You Need

4 slices cod fillet, 5 oz (140 g) each
4 thin slices bacon
1 cup (250 ml) white wine
16 new pearl onions
1 clove garlic, minced
2 tbsp (14.2 g) butter
2 tbsp (30 ml) olive oil
1/2 tbsp (2.5 ml) thyme flowers or fresh thyme
4 bay leaves
4 slices Canadian L'Héritage cheese
Salt
Freshly ground pepper, to taste
A few mini pattypan squash



Instructions


Sprinkle a little of the thyme flowers on the cod pieces. Roll up each piece in a thin slice of bacon, then close it. Season with pepper.

Cut 4 large rectangles of aluminium foil and butter the inside with a pastry brush. In the centre of each rectangle, place a bay leaf over which the cod will be placed.

Divide the garlic and onions between each portion. Sprinkle with white wine. Season well with salt and pepper. Top with a slice of Canadian L'Héritage cheese. Fold over the edges of the foil and seal to create 4 parcels (papillotes). Cook for 15 minutes on the grill*.


Jean Soulard, Executive Chef, Le Château Frontenac


Tips

*Alternative to BBQ: in 350 °F (180 °C) oven for 15 minutes.

Instead of Canadian L'Héritage cheese, try this recipe with Cantonnier cheese

Crispy Canadian Parmesan Bites

Course Hors D'oeuvres and Appetizers
Prep. Time 20 mins
Cooking Time 2 mins
Yields 24 bites



Preparation
What You Need
2 1/2 cups (225 g) Canadian Parmesan, freshly grated
3/4 cup (100 g) cucumber, diced
3/4 cup (186 g) fresh tomatoes, blanched, deseeded and diced
1/2 cup (125 ml) black Kalamata olives, pitted and diced
4 oz (125 g) radish, sunflower, alfalfa
other sprouts
3 tbsp (45 ml) chives, minced finely
1/4 cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) white wine vinegar
Chive blades for garnish
Salt
Pepper, to taste

Equipment:
Two empty polystyrene egg cartons or mini-muffin tins



Instructions
Preheat oven to 220 °C (425 °F).

Line a cookie sheet with parchment paper. Arrange the Parmesan in twelve 3-inch (5 cm) circles, spaced about 2 inches (5 cm) apart. Cook in the oven for 2 minutes or until cheese is golden.

Take crisps out of oven and, with a spatula, place a crisp in each section of the egg cartons. Press down the centre to form little cups. Let cool and set aside.

In a bowl, mix the rest of the ingredients except for the chive blades. When you are ready to serve, fill the little cups with the cucumber mixture and garnish with chive blades.



Tips
Parmesan crisps can easily be prepared one day in advance and kept in a sealed container.

Grilled Chicken breasts with Tarragon Puree, Creamy Canadian Brie Sauce

Course Main Dishes
Prep. Time 15 mins
Cooking Time 25 mins
Yields 4 servings



Preparation
What You Need
4 large chicken breasts
6 tbsp (90 ml) fresh tarragon
1 whole egg
5 oz (150 g) Canadian Brie, rind removed
1 cup (224 g) thick 15 % cream or 35 % cream
2 tbsp (28.4 g) butter
2 tbsp (30 ml) oil
4 shallots, finely chopped
1/4 cup (60 ml) white wine vinegar with tarragon
1 cup (250 ml) chicken broth
1/4 cup (60 ml) dry white wine
2 sprigs tarragon
Salt
Freshly ground pepper, to taste



Instructions
Preheat oven to 375 °F (190 °C).

First trim the chicken breasts, opening them out flat and removing the tenderloin (fillet), which will be used for the stuffing. Season with salt and pepper to taste, then set aside.

To prepare stuffing, chop tenderloins, snipped tarragon, egg, half the Brie cheese (keep the other half for the sauce) and half the cream in a food processor or blender. Stuff the chicken breasts with this mixture and close them with toothpicks.

Melt half the butter with half the oil in a skillet. Sear the chicken breasts for 2 to 3 minutes on each side. Transfer to an ovenproof dish and finish off in the oven for about 15 minutes.

Meanwhile, in the same skillet, melt the rest of the butter with the oil. Sweat the shallots until they are golden. Deglaze with the vinegar, add the chicken broth and white wine, then let reduce by half. Incorporate the rest of the cheese and let it melt. Add the rest of the cream and one or two sprigs of tarragon. Let the sauce reduce again.

Take the chicken breasts out of the oven, slice and pour over the hot creamy Canadian Brie sauce. Garnish with a sprig of tarragon and serve.

Italian Style Beef Roulades

Course Main Dishes
Prep. Time 10 mins
Cooking Time 20 - 25 mins
Yields 4 servings



Preparation
What You Need

Tomato sauce:
3 tbsp (45 ml) extra virgin olive oil
1 1/2 lb (750 g) plum tomatoes, chopped
2 cloves garlic, minced
Salt
Pepper, to taste

Stuffing:
1/4 cup (35 g) pine nuts
1/3 cup (80 ml) green olives, pitted
1 tbsp (30 ml) capers
1/4 cup (60 ml) flat parsley, finely chopped
1/4 cup (28 g) Italian breadcrumbs
1/3 cups (30 g) Canadian Parmesan cheese, freshly grated
1 tbsp (15 ml) extra virgin olive oil
4 slices beef, 1/4 inch (0.5 cm) thick (about 1 lb / 450 g)



Instructions
Tomato sauce:
Heat 1 tbsp (15 mL) oil in a pan over a medium heat and sauté the tomatoes with the garlic. Season well. Simmer for 10 minutes over a low heat. If you wish, puree the sauce in a food processor or blender rand keep warm in the pan.

Stuffing:
Dry roast the pine nuts in a frying pan for a few minutes or until golden. Set aside.

In a food processor or blender, coarsely chop the olives, capers, pine nuts and parsley. Tip into a bowl, add the breadcrumbs, Canadian Parmesan cheese and 1 tbsp (15 mL) olive oil. Season.

Flatten each slice of beef to 1/8 inch (0.25 cm) thick between two sheets of plastic wrap. Divide the stuffing into four equal parts and spread over each slice of beef. Roll up and fasten securely with string or toothpicks. Season.

Heat 2 tbsp (30 mL) olive oil in a frying pan over a medium high heat and sauté beef on all sides for 3 to 4 minutes or until browned.

Transfer the roulades to a plate, cover with aluminium foil and allow to rest for 5 minutes.

Divide the tomato sauce between four plates. Cut the roulades in two diagonally and place on the sauce. Serve with fresh pasta and vegetables.

Wednesday, March 23, 2016

Turkey Breast Stuffed with Cranberries and Nuts, with Rougette de Brigham Cheese







Course Main Dishes
Prep. Time 15 mins
Cooking Time 35 - 40 mins
Yields 4



Preparation
What You Need
 

Stuffing:
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) pecans, crushed and toasted
1 shallot, chopped
1/2 cup (112 g) spinach, cooked and chopped
Salt
Freshly ground pepper, to taste
1 skinless turkey breast, (more or less 1 lb 5 oz / 600 g), de-boned
5 oz (140 g) Canadian Rougette de Brigham cheese, sliced
1/4 cup (57 g) melted butter



Instructions
 
Preheat oven to 400 °F (200 °C).

Mix together all the stuffing ingredients. Season to taste.

Open out the turkey breast, cutting lengthwise towards the thickest part, but do not cut right through (butterfly style); flatten with a butcher's mallet or a saucepan. Place the slices of cheese inside the turkey breast and cover with the stuffing. Close and secure with toothpicks.

Place on a buttered ovenproof dish. Brush turkey with butter and cook in the centre of the oven for 35 to 40 minutes, brushing twice again with melted butter.

Serve the stuffed turkey breast with green vegetables and mashed potatoes.



Tips
 
Try this recipe with Canadian D'Iberville or Canadian Le Fêtard cheese.


Veal Cutlets with Sun-Dried Tomatoes and Melting Mamirolle Cheese







Course Main Dishes
Prep. Time 5 mins
Cooking Time 15 - 20 mins
Yields 4 servings



Preparation
What You Need
 

1 tbsp (15 ml) olive oil
1 tbsp (14.2 g) butter
4 large veal cutlets, about 1/2 inch (1 cm) thick
Salt
Freshly ground pepper, to taste
1/2 cup (125 ml) sun-dried tomato pesto
5 oz (140 g) Canadian Mamirolle cheese, sliced



Instructions
 

Preheat oven to 400 °F (200 °C).

In a skillet, heat oil and melt butter over a high heat. Place veal cutlets in pan and sear quickly, 2 to 3 minutes on each side.

Transfer to an ovenproof dish, top with sun-dried tomatoes and season with salt and pepper. Cover with slices of Canadian Mamirolle cheese and continue cooking in the oven for 10 minutes.



Tips
 
Try this recipe with Canadian Empereur or Miranda cheese.

Cherry Tomatoes with Trio of Cheeses and Pesto

Course Salads
Prep. Time 15 mins
Yields 4 to 6 servings



Preparation
What You Need
8 oz (224 g) cherry tomatoes, halved
2 1/2 oz (70 g) Canadian Mozzarella, diced
2 1/2 oz (70 g) medium-strong Canadian Cheddar, diced
2 1/2 oz (70 g) Canadian Feta, crumbled
2 shallots, finely chopped

Vinaigrette:
3 tbsp (45 ml) pesto
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) lemon juice
Salt
Pepper, to taste



Instructions
Place cherry tomatoes, cheeses and shallots in a salad bowl. Toss gently.

Whisk together vinaigrette ingredients and mix into salad as desired.

Toss gently. Adjust seasoning.

Chewy Caramel Squares with Coffee Frosting

Course Desserts and Sweets
Prep. Time 20 mins
Cooking Time 35 - 40 mins
Yields 16 squares



Preparation
What You Need

Caramel squares:
1 cup (227 g) butter
1 cup (189 g) brown sugar
1 egg
1/2 tsp (2 ml) vanilla extract
1 3/4 cup (228 g) all-purpose flour
1/2 cup (50 g) walnuts, chopped

Coffee frosting:
1 cup (112 g) Canadian Mascarpone cheese
1 egg
3 tbsp (45 ml) espresso or

strong coffee



Instructions
Preheat oven to 350 °F (180 °C).

Cream the butter, then beat in the brown sugar. Add the egg and vanilla and mix well. Mix in the flour, followed by the walnuts. Butter and flour a 9-inch (23 cm) square tin. Spread the cake mixture evenly in the tin.

Using a hand mixer, mix the Mascarpone and icing sugar. Add the egg and mix well. Add the coffee and mix well. Pour the frosting over the cake mixture in the tin.

Cook in the oven for 35 to 40 minutes. Allow to cool completely, then cut into squares.

Twice-Cooked Butter Herb Potatoes







Course Side Dishes
Prep. Time 20 - 25 mins
Cooking Time 1 hr - 1 hr, 5 mins
Yields 8 servings



Preparation
What You Need
 
4 russet potatoes
1 large sweet potato
1/2 cup (114 g) butter, melted
3/4 cup (60 ml) bottled poppy seed dressing and dip
2 tbsp (30 ml) finely chopped fresh coriander
1 tsp (5 ml) lemon juice
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground pepper

Topping:
1/4 cup (14 g) toasted fresh breadcrumbs
2 tbsp (11.3 g) Canadian Parmesan cheese
2 tbsp (28.4 g) melted butter



Instructions
 
Preheat grill to medium-high.

Pierce each potato and the sweet potato in several places with a metal skewer. Wrap each potato tightly in non-stick aluminium foil and place on grill. Cook sweet potato, turning occasionally, for 35 minutes or until fork tender. Cook russets, turning occasionally, for 40 to 45 minutes or until fork tender. Cool potatoes before handling.

Remove skin from sweet potato and mash flesh in a large bowl. Halve the russets lengthwise, leaving jackets intact, and scoop out flesh.

Add the russet to the sweet potato and mash with butter, poppy seed dressing, coriander, lemon juice, salt and pepper. Spoon mash into reserved potato jackets.

Topping:
Blend crumbs with Canadian Parmesan cheese and melted butter and sprinkle over potatoes. Line grill with non-stick grill foil and place potatoes on grill. Cover and cook for 15 to 20 minutes or until heated through.

Tuesday, March 22, 2016

Papillotes of Salmon with Greek Stuffing







Course Main Dishes
Prep. Time 20 mins
Cooking Time 8 - 10 mins
Yields 4 servings



Preparation
What You Need
 

Stuffing:
1 small red onion, chopped
1 clove garlic, chopped
4 Italian tomatoes, chopped
1 tbsp (15 ml) chopped fresh oregano or 1 tsp (5 ml) dried oregano
1/2 cup (125 ml) chopped black olives
2 1/2 oz (70 g) Canadian Feta, shredded or finely diced
5 oz (140 g) Canadian Mozzarella, shredded or finely diced
Salt
Freshly ground pepper, to taste
5 oz (140 g) 4 salmon fillets



Instructions
 
Preheat barbecue to medium-high or oven to 400 °F (200 °C).

Combine all stuffing ingredients and season to taste. Butterfly salmon fillets by splitting them in half, crosswise, without cutting all the way through. Place 1/4 of stuffing mixture on each fillet and close.

Cut 4 large squares of foil and 4 squares of parchment paper. Place parchment paper on top of foil squares. Place a stuffed fillet in centre of parchment paper, fold over and seal each papillote.

Grill or bake for 8 to 10 minutes. Serve warm or cold with rice and a salad.



Tips
 
It's easier to cook stuffed fish in papillotes on the barbecue, but you could simply grill it. Make sure stuffing is pushed deep inside salmon fillets, close, secure with toothpicks and baste with melted butter. Grill salmon fillets 5 to 7 minutes on each side over medium-high, according to thickness of fish.

Serve each salmon papillote with a lemon wedge, if desired.

Canadian Provolone could replace the Mozzarella or Feta cheese very nicely.

Portobello Mushrooms with Italian Stuffing







Course Hors D'oeuvres and Appetizers
Prep. Time 20 mins
Cooking Time 20 - 25 mins.
Yields 4 servings




Preparation
What You Need
 

Stuffing:

1/2 cup (56 g) Canadian Ricotta cheese
8 oz (225 g) spinach, cooked and chopped
8 oz (225 g) your choice of raw ground meat
1 clove garlic, chopped
1/2 onion, chopped
1 cup (112 g) Canadian Provolone cheese, grated
2 tbsp (30 ml) Canadian Parmesan cheese, grated
1 tbsp (15 ml) your choice of chopped fresh herb or
1 tsp (5 ml) your choice of dried herb (basil, oregano, thyme, sage, rosemary.)
Salt
Freshly ground pepper, to taste
4 large Portobello mushrooms or 8 Portobellini mushrooms



Instructions
 
Mix together all the stuffing ingredients. Season generously.

Remove the mushroom stalk by cutting it where it joins the cap. Chop the stalk and mix into the stuffing. Place the mushroom caps on a baking sheet or in an ovenproof dish, underside up.

Divide the stuffing between the 4 mushrooms and smooth over. Cook in the centre of a preheated oven at 400 °F (200 °C) for 20 to 25 minutes or until mushrooms are tender and the meat is cooked through.

Serve with a green salad and pasta.

Véronique Gagnon-Lalanne, chef



Tips
 
The mushrooms can be replaced with zucchini or eggplant, cut lengthways and hollowed out.

Risotto with Three Cheeses






Course Side Dishes
Prep. Time 5 mins
Cooking Time 25 mins
Yields 4 to 6 servings



Preparation
What You Need
 

3 tbsp (45 ml) olive oil
1/4 cup (57 g) butter
1 onion, chopped
1 clove garlic, chopped
1 1/2 cups (500 ml) Arborio rice
2 cups (250 ml) chicken broth
1 cup (250 ml) white wine
1 bay leaf
1 sprig fresh thyme or Pinch dried thyme
Salt
Freshly ground pepper, to taste
1/4 cup (23 g) Canadian Parmesan, grated
1/2 cup (56 g) Canadian Mozzarella, grated
1/2 cup (56 g) Canadian Caciocavallo, regular or smoked



Instructions
 
In a large pan, heat oil, then add and melt butter. Sweat onion and garlic over medium heat. Add rice, stir well and cook until it becomes translucent.

Mix in broth, wine, bay leaf, thyme, salt and pepper. Bring to boil and cook covered for 16 to 18 minutes, stirring frequently. Remove bay leaf and thyme sprig.

Take pan off heat and add cheeses, mix well so they melt into the hot risotto. Adjust seasoning and serve as an accompaniment to grilled or roast meat.



Tips
 
* Sweat: cook without browning

Scallops with Le Cendré cheese, Pepper Ratatouille and red Pepper Sauce







Course Main Dishes
Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 4 servings
Comments (0)

 
 

Preparation 
What You Need
 1 lb (500 g) scallops

Ratatouille:
2 tomatoes, peeled, seeded and diced
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced
1 orange pepper, deseeded and diced
2 tbsp (30 ml) green onions, chopped
2 tbsp (30 ml) olive oil
1 clove garlic
Fresh basil
Thyme
Salt
Freshly ground black pepper

Red pepper sauce:
6 medium red peppers, halved and deseeded
2 oz (56 g) Canadian Le Cendré cheese*
1 cup (224 g) 35 % cream
Salt
Freshly ground black pepper, to taste

Garnish:
A few basil leaves

Instructions
 
In a saucepan, sweat the green onion in olive oil. Add the diced tomatoes and peppers, garlic, basil and thyme. Season with salt and pepper. Cook for a few minutes until the vegetables are tender.

Cook the red pepper halves in boiling water for 7 to 8 minutes. This will allow the skins to be peeled off easily. Drain and peel.

Puree the peppers in a blender or a food processor. Add half the 35 % cream and the Canadian Le Cendré cheese. Season with salt and pepper. The sauce must be very smooth. Pour into a saucepan and reduce by half, then add the remaining cream.

Put the butter and the oil in a frying pan and sear the scallops 3,4 minutes. They should be tender, so be careful not to overcook. Season with salt and pepper.

To serve, place the ratatouille on the plate, then add the scallops. Pour over the sauce and garnish with basil.



Tips
 
The peppers can also be blackened under the broiler and then peeled. Place the cooked peppers in a bowl and cover with plastic wrap. After 20 minutes or so, the skin will peel off easily. They can also be prepared on the BBQ.

* Instead of Canadian Le Cendré, try this recipe with Canadian Le Douanier cheese.

St-Honoré Canapés with Blueberries







Course Hors D'oeuvres and Appetizers
Prep. Time 15 mins
Cooking Time 5 mins
Yields 24 canapés



Preparation
What You Need
 
2 tsp (10 ml) butter
1/4 cup (23 g) blanched leek, minced
1 cup (170 g) blueberries, washed
1 tbsp (15 ml) fresh basil, chopped
Salt
Freshly ground pepper, to taste
1 baguette bread, thinly sliced
8 oz (225 g) Canadian St-Honoré cheese, sliced



Instructions
 
Preheat oven to 425° F (210 °C).

In a skillet, melt the butter over a medium heat and sauté the leek for 1 minute. Add the blueberries and cook for 2 minutes. Incorporate the basil and season to taste.

Meanwhile, top each slice of bread with a thin slice of Canadian St-Honoré cheese. Arrange on a cookie sheet.

Slide sheet into oven to crisp the bread and melt the Canadian St-Honoré cheese.

Remove from oven and immediately top with a little of the blueberry mixture.

Serve hot or warm.

Véronique Gagnon-Lalanne, chef