– Seasoning à la mode de Gaspésie Sauvage.
– Pork Chops marinated with almonds and Porcinis Mushrooms
– Chanterelle Breaded Scallops in fresh lemon
– Tricks from Chef Yannick Ouellet for Mushroom Powders
– Cucumber and Dulse salad ( serves 2 )
– Douglastown Dashi
– Boreal risotto
Pier-Alexandre Grenier 24-02-2019 Preparation: 10 min Cooking time: 50 min Servings: 8-10 Ingredients 2 L of water Salt 500 ml arborio rice 200 ml smoked Wild Mix of Gaspésie Sauvage 500 ml Wild Mix of Gaspésie Sauvage 500-750 ml olive oil 1...
Read more– Wild Curry Vegetables
3 Tbsp wild curry 1 large onion 1 large carrot 2 potatoes 1 half of a cauliflower 2 Tbsp salted butter Vegetable oil Salt Cook the potatoes in salted water until just tender, then cool. Cut into chunks and set aside. Break apart the cauliflower...
Read more– Wild Rub for Vegetables
Take one tbsp of our mix and add 3 tbsp of butter at room temperature. Cover greens (asparagus, sweet peas, broccoli) with this mixture. Salt. Roast in the oven (300F) until the vegetables are tender Serve immediately.
Read more– Wild Gaspe Umami Sauce
1 tbsp of our Forest Umami 1 small shallot 2 tbsp white wine 1 tsp cider vinegar 4 tbsp butter oil salt A really easy-to-make sauce that goes well on vegetables, with fish or roasted meat! Cut the shallots into small pieces, Heat a small saucepan...
Read more– Wild ‘Orgeotto’
Serves 4 1 Wild Mix for Risotto Tin 1 small shallot 2 tbsp white wine 1 cup barley 1/4 cup cheese, grated hard cheese (eg parmesan) 3 tbsp butter Chicken stock or water Vegetable oil Salt Cut the shallot into small pieces and put a large pot over...
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