Cook with produce from the Outaouais

Smoked trout rolls from Cedar Creek Farm

4 servings
  • 4 rice flour crêpes
  • 200 g bean sprouts
  • 200 g leaf lettuce
  • 20 ml sour cream
  • 200 gsmoked trout from Cedar Creek Farm

Dressing

  • 30 ml olive oil
  • 30 ml sesame oil
  • 15 ml soy sauce
  • 15 ml balsamic vinegar

Soak the rice crêpes in cold water to soften them. Spread with a little bit sour cream.
Add some bean sprouts, lettuce, trout and a bit of dressing. Roll tightly.
Serve with the remaining dressing.

To obtain smoked trout
from Cedar Creek Farm :

C233 12th Line
Shawville J0X 2Y0
819 647-2428
fermecedarcreek@yahoo.ca
http://www.cedarcreekfarm.ca/home.htm

Source : Recipe created by Chef Gaëtan Tessier especially for "Journées des Saveurs 2006"

Sautéed chicken with ginger and maple syrup from La Ferme aux Saveurs des Monts

6 servings
  • 600 g thinly sliced grain chicken from la Ferme Aux Saveurs de Monts
  • 80 ml flour
  • 10 ml cooking oil
  • 125 ml maple syrup
  • 30 ml cidre vinegar
  • 30 ml soy sauce
  • 30 ml sherry
  • 10 ml fresh ginger
  • 2 cloves of chopped garlic
  • 2 spring onions, finely sliced
  • 2 ml pepper

Coat chicken pieces with flour. In a small saucepan, heat the oil. Add chicken and sear. Mix together the syrup, vinegar, soy sauce, sherry, ginger, garlic and pepper. Pour the mixture over the chicken. Simmer for about 5 minutes..

Just before serving, garnish with chopped spring onions.

To obtain grain chicken
from la Ferme Aux Saveurs des Monts :

883, rang 6, Val-des-Monts (Québec)  J8N 7V3
Tél. 819 643-4363
saveurs.desmonts@sympatico.ca
http://www.saveursdesmonts.ca

Source : Recipe created by Chef Gaëtan Tessier especially for "Journées des Saveurs 2006"

Micha goat cheese spring rolls with sundried fruits from La Ferme Floralpe

4 servings
  • 4 spring roll skins
  • 350 ml Micha goat cheese from La Ferme Floralpe
  • 50 ml cream 35%
  • 50 ml honey
  • 40 ml raisins
  • 40 ml dried abricots, diced
  • 40 ml dried cranberries
  • 100 ml white wine
  • Water-flour mixture to form a paste

Bring the wine almost to a boil. Pour over the dried fruit and let them swell. Mix together the cheese, cream, honey and drained fruit. Place a roll of this mixture on each skin. Seal the edges of the skin and roll up tightly.

Fry and serve with Rucher Api honey and lime dip with herbs

To obtain Micha goat cheese
from la Ferme Floralpe :

1700, route 148
Papineauville J0V 1R0
819 427-5700

Source : Recipe created by Chef Gaëtan Tessier especially for "Journées des Saveurs 2006"

Honey and lime dip with herbs from Rucher Api

500 ml (2 cups)
  • 250 ml honey from Rucher Api
  • 125 ml sesame oil
  • 125 ml lime juice
  • 15 ml dry mustard
  • 15 ml chopped garlic
  • 10 ml sage
  • 5 ml rosemary

Mix all the ingredients. Slowly simmer for 15 minutes. Allow to cool and serve cold.

To obtain honey from Rucher Api :
1895, route du Carrefour
Val-des-Monts J8N 7T5
819-671-9037
zarkol@videotron.ca

Source : Recipe created by Chef Gaëtan Tessier especially for "Journées des Saveurs 2006"

Oyster mushroom risotto with extra-old cheddar from le coprin

4 servings

Oyster Mushrooms

  • 400 ml Oyster mushrooms from Le Coprin
  • 3 French grey shallots
  • 15 ml cooking oil
  • 500 ml veal stock
  • salt and pepper

Risotto

  • 900 ml chicken broth
  • 2 French grey shallots
  • 1 garlic
  • 15 ml cooking oil
  • 250 ml Arborio italian rice
  • 60 ml extra-old cheddar cheese
  • 15 ml white truffle oil
  • 30 ml cream 35%

Brown the mushrooms and the minced shallots in the oil. Add the veal stock. Simmer for about 10 minutes, reducing the stock to a syrupy liquid.

In a separate saucepan, heat the chicken broth.

In another thick-bottom saucepan, brown the minced garlic, shallots and the ric. Ajouter une louche de bouillon tout en brassant. Add a ladle of broth while stirring. Reduce until almost no liquid remains. Repeat this process until the rice is almost cooked.

When the rice is ready, sprinkle with old cheddar and truffle oil. Add the cream and adjust the seasoning.

Serve the risotto in the centre of a plate, garnished with the mushrooms.

To obtain oyster mushrooms from Le Coprin :

La Pêche (Farrellton)
819-664-8030
http://www.lecoprin.ca

Source : Recipe created by Chef Gaëtan Tessier especially for "Journées des Saveurs 2006"