Tomato Tarte Tatin
Рубрика: Appetizers
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Grapefruit Amaretto Sour
The amaretto sour takes a surprising turn in this grapefruit version. This timeless cocktail, made with almond liqueur, grapefruit juice and lemon, is served ice-cold, bringing a refreshing touch to any party. The glass rim is adorned with sugar, zest and a thin grapefruit wedge for a simple yet stylish presentation.
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Jean-Simon Petit’s Gaspésien-Style Creton Spread
This old-fashioned cretons recipe, courtesy of chef Jean-Simon Petit, master butcher and culinary director at Ferme des Quatre-temps, is pure comfort food. It features a blend of pork, garlic, bouquet garni and nutmeg to achieve that classic, sought-after flavour. Spread on a slice of bread, this spread is almost as good as grandma’s.
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Cauliflower Cacio e Pepe
This cacio e pepe cauliflower recipe by Sébastien Beaudoin, Café RICARDO manager, is an original way to enjoy cauliflower. The vegetable is coated in a béchamel sauce made with pecorino, Parmesan and black pepper. It’s a deliciously bold mix of flavours, perfect as a side for grilled meats like herb-crusted rack of pork.
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Nongyao Truadmakkha’s Spicy Noodle Salad with Lemongrass Pork Skewers
This extremely fresh recipe by Nongyao Truadmakkha, private chef and founder of B-Spicy, invites you on a journey! Inspired by Thai cuisine, this spicy noodle salad with lemongrass pork skewers combines crunchy veggies and fresh herbs. It also is accompanied by a spicy dressing made from chili paste, sambal oelek, mirin, fish sauce and lemongrass, which gives it just the right amount of kick.
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Roasted Autumn Vegetables with Apple
These roasted fall veggies are perfect for when hosting Thanksgiving. Squash, fennel and grilled onions are combined with sliced apple, and then drizzled with a dressing made with apple juice, apple cider vinegar and maple syrup that brings a sweet and tangy touch. Serve alongside poultry, like turkey or chicken.
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Cream of Roasted Tomato Soup with Confit Garlic
In this recipe, tomatoes are roasted and garlic is roasted in the oven before being turned into a purée. This way, the tomato soup is both creamy and even richer in flavour. The perfect duo served with a sandwich or a double cheese grilled cheese.
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Dominic Labelle’s Puntarelle Alla Romana
This salad by Dominique Labelle, chef at Parcelles restaurant, is made with puntarelle, a type of lettuce, that’s served Roman-style with anchovy fillets, garlic and a dressing made with red wine vinegar and chili peppers. Tastes delicious with pork chops!
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Patrice Plante’s Tropical Punch
This mocktail by Patrice Plante, mixologist and founder of Monsieur Cocktail, is a lovely alcohol-free option, made with fig purée, chai spices and non-alcoholic red vermouth.
