Recipe from t Cheese house and Meats Les Folies bergères

Ingredients

• Lamb : chops or tenderloin
• Equal parts of lemon juice and olive oil
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp parsley
• salt and peper

Preparation

1. Mix all ingregients.
2. Marinate at least 3 hours.
3. On the BBQ, cook on  medium heat to keep the juices in and eat the lamb pinkish.
4. Serve on a nest of egg noodles with Capriole.

Egg noodles with Capriole.

• Cook egg noodles, strain and put back in the cooking pot.  
• Add a little olive oil and 100g grated Capriole.  
• The heat from the noodles will melt the cheese.  
• Salt and peper to taste with a littel parsley.

Simple and delicious!

This entrée is one of Maggie's favourite
Les Folies bergères Cheese house.

Ingredients

• 4 phyllo sheets
• Melted butter to brush the phyllo dough
• Your choice of jam from Paniers d'Élaine
• 1 brie (apprenti sorcier or Sorcière bien aimée)

 
Preparation

• Brush each phyllo sheet with butter and pile them up.
• Drop a tablespoon of jam in the middle.
• Place brie on top.
• Drop annother tablespoon of jam.
• Close the phyllo bundle. You may twist the top and brush with more butter (this makes a nice and easy presentation).
• Place on an aluminum plate (we prefre recycling to cleaning...).
• Bake at 375C untill the phyllo turns brown (You can lower the heat and leave it longer to ensure the cheese is hot.

 
Serve as an aperitive with a good baguette and white wine!

Ingredients:

• 4 pears, halved (peeled or not)

• 100-150 g Micha nature - Ferme Floralpe

• 1 spoon of honey

• 1-2 spoons of 35% MF cream

• Cinnamon and\or allspice, to taste

• 6 spoons of maple syrup (amber syrup is preferable for this recipe) - Awazibi

• 1 tsp butter, for the pan

• Garnish: 4-5 walnuts or pecans, chopped

Preparation:

1. Grease the bottom of pyrex type pan with butter.

2. Preheat the oven at 170 °C (325 °F).

3. Mix the Micha with the honey. If need be, add a little 35 % cream for a more liquid consistence.

4. Using a lemon baller, remove pear cores. Sprinkle with cinnamon/allspice.

5. Cover pear halves with cheese mix and place in the pan.

6. Pour the maple syrup on the pears. If desired, garnish with nuts.

7. Bake in the center of the oven for about 10 minutes.

8. Serve hot.

Ingredients:

• 1 bunch of Kale

• 100g Heidi cheese, thinly sliced - Ferme Floralpe

• 1/2 cup fresh raspberries

• 3 tbsp raspberry or fruit juice

• 2 tbsp tbsp olive oil

• A pinch of sugar

Preparation:

1. Coarsely chop the kale.

2. Steam for 3 to 5 minutes.

3. Put in a plate and garnish with cheese slices and raspberries.

4. Mix the juice, sugar and oil, and heat slightly.

5. Pour on the salad.

Ferme Fée et Fougère Recipe

Ingredients:

• Porc chops- Ferme Fée et Fougère

• Onions

• Garlic

• Mushrooms - Champignon le Coprin

• 35% MF cream - Laiterie de l'Outaouais

• White wine, cider or water

• Butter - Laiterie de l'Outaouais

• Salt and pepper to taste

• Green onions and\or herbs to garnish

Preparation:

1. In a hot frying pan, cook chops as you would a steak (inside slightly pink) in a little butter, set aside. Lean eye or roast: cook in the oven uncovered as you would a roastbeef (internal temp. 140F)

2. Deglaze the frying pan (or dripping-pan) with the white wine, cider or water and set the liquid aside

3. Brown the onion, garlic and mushrooms in a little butter or oil

4. Add the deglazing liquid set aside

5. Add the cream

6. Salt and pepper to taste

7. Coat the meat (cut the lean eye or roast), garnish with green onions or your favorite herbs

Enjoy!!

Ingredients:

• One kg diced green tomatoes

• 750g sugar

• Juice of one lemon

Preparation:

1. Mix tomatoes and sugar and let sit for 72 hours

2. Mix well every 12 hours

3. Bring to a boil, add lemon juice and let simmer for 6 hours

4. Let cool and can (close and boil jars to sterilize them)

5. Serve on melba toasts as breakfast or dessert

Enjoy!!!!

Recipe from Marguerite and Annick Rousset

Ferme Fée et Fougère Recipe

Ingredients:

• 1 piece of beef for simmering (blade, cross ribs, osso buco, cubes) - Ferme fée et fougère

• Onions, garlic, mushrooms, carrots

• Red wine

• Butter

• Olive oil

• Thyme, laurel, salt and pepper

Preparation:

1. In a casserole or an oven-safe thick pot, brown the meat in butter and oil

2. Season to taste (salt, pepper, thyme, laurel)

3. Add vegetables and red wine (quantity varies according to the piece of meat), be generous!

4. Cook at 300°F for 3 hours, or more if it is a large piece of meat

5. Serve with plain rice or potatoes

Enjoy!!

Anne Mareschal

Chef Gaëtan Tessier Recipe

Ingredients:

• 200g. sprouted peas - La Défriche
• 200g. sprouted chickpeas - La Défriche
• 300g. sprouted lentils- La Défriche
• 100g. sprouted wheat - La Défriche
• water
• salt, pepper
• 30ml. butter or sunflower oil
• Meat glaze
• Poultry stock - Saveur des Monts

Preparation:

1. Precook while keeping al dente each sprout group in a different batch of well salted water.

2. Cool immediately in cold water and drain well.

3. Heat butter or oil and saute sprouts.

4. Add the meat glaze and the poultry stock.

5. Mix well and cook 5 minutes while stirring.

6. Serve with a grilled meat of your choice

The meat glaze may be replaced by beef broth and the poultry stock by consommé. It would then be better to reduce the salt in the sprouts' cooking water.

La Défriche Recipe

Ingredients:

• 1 macédoine paqkage, 300g - La Défriche
• 1 to 2 organic garlic cloves, finely chopped
• 1/2 organic onion, chopped
• 1 to 2 tbsp olive oil
• salt

Preparation:

1. Steam the macédoine 10 to 12 minutes.
2. Let cool a little before placing in the blender with onion and garlic.
3. Mix while slowly adding salt and oil.

Onions may be slightly browned before they are mixed in.

The more oil you add, the creamier you spread will be.

It may be eaten by itself or on bread or crackers.

Ingredients:

• 3 hard-boiled eggs*
• 1 can (170g / 6 oz) tuna
• 20 green pepper stuffed olives, or black olives finely sliced (optional)
• 1 tbsp choped parsley or herbs - HLF
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• salt, peper
• bread- Balade des douceurs or Grain de vie

Preparation:

1. Shell eggs and mash with a fork
2. Mix with other ingredients
3. Spread on toasted bread or stuff bread rolls.

* The best way to make hard-boiled eggs is to place them in a pot of lightly vinegared cold water. As soon as the water boils, reduce heat and let simmer 10 min. Immediatly pass under cold water before shelling.

Simple and quick, by Gabrielle Jeanotte-Maranda

Ingredients:

• 1 garlic clove
• 1/4 cup onions
• 2 slices of bacon
• 2 1/2 cup vegetables (carots, potatoes, cabbage, etc.)
• 2,5 liters broth (vegetable or chicken)
• 500 ml. diced tomatoes
• 1 can legumes (red, white beans, chick peas, etc.)
• 4 tbsp olive oil or butter
• salt, peper

Preparation:

1. Chop all ingredients the same size.
2. cook the bacon with the onions, garlic and butter.
3. Add vegetables and mix to cover with oil.
4. Saute 5 minutes.
5. Add broth,legumes and tomatoes.
6. Simmer about 1 hour until the veggies are tender.
7. Serve with a thick slice of bread and a piece of cheese.

Ferme Floralpe Recipe

Ingredients:

• 50ml 10% cream - Laiterie de l'Outaouais

• 150 GR goat camembert HEIDI - Ferme Floralpe

• 150 GR fresh goat cheese MICHA - Ferme Floralpe

• 2 egg yolks

• 1 tbsp chopped garlic scape

• 4 stalks freshly chopped tarragon

• Salt and pepper from the mill

• 36 shells of precooked mini pie crusts

• Can of 36 snails

Preparation:

• Mix the 2 cheeses with the cream, yolks, tarragon, garlic scape, salt and pepper.

• Drop a teaspoonful of the mixture obtained in each dough shell and place a snail in the middle.

• Bake 10 min. at 325°F (170°C).

• Before serving, put a twig of dill on the entree (optional)

Ingredients:

• 1 tbsp olive oil

• a bunch of Swiss chards

• 1/2 cup fresh or frozen peas

• 1 tbsp fresh mint, chopped

Preparation:

• Saute all ingredients in a wok or large frying pan.

Enjoy!

Recipe from Vallée des canneberges

INGREDIENTS

• 1/3 cup (80 ml) dried cranberries - Vallée des canneberges

• 1/2 cup (250 ml) pine nuts

• 1 red onion, finely chopped

• port wine

• 1 Brie cheese - Folies Bergères

• 2 tsp (30 ml) olive oil

PREPARATION

• Put dried cranberries in a bowl, cover with port wine and let soak approximately 30 minutes;

• In a frying pan, warm the oil and roast the pine nuts. Set aside;

• Brown the onion and add in all previously prepared ingredients EXCEPT PINE NUTS;

• Simmer until mixture thickens, then add the pine nuts;

• Place the Brie cheese on a piece of aluminium foil and form a bowl around the cheese; put the other ingredients on top of the Brie cheese and put in the oven at 350°F (200°) for 10 to 15 minutes or until Brie cheese is soft enough. Serve warm with baguette bread as an entree.