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.
Рубрика: Vegetables
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Braised Beef Pot Pie
Take a beef brisket and turn it into a tender and fragrant dish thanks to garam masala, a spice blend that evokes the flavours of the holidays without tasting too much of cinnamon. Prepare it the day before and then add the puff pastry crust the day of. Decorate it with scraps of dough, dried rosemary and pepper for a beautiful golden and crispy crust.
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Minh Phat’s Pork and Shiitake Mini Egg Rolls
This recipe from Minh Phat, chef and owner of Mui Mui, Anémone and Sae Low restaurants in Montreal, revisits an Asian classic you know well and love.
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Herb Salad with Honey-Mustard Dressing
This salad made with lettuce, fresh herbs, radishes and shallots is a simple yet refined side dish that pairs well with a host of dishes. Drizzle with a homemade honey-mustard dressing.
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Oven Meatball Stew with Winter Vegetables
Refresh this holiday classic by swapping cloves and nutmeg for herbs in pork meatballs and adding unique garnishes like garlic chips and garlic-infused sour cream, served with root vegetables for a new kind of winter feast.
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Beer-Braised Pork Shepherd’s Pie
We created a comforting dish thanks to La Belle-Mère cheese from Fromagerie Médard, winner of the Caseus Bronze 2024. This semi-firm cheese with beef broth and caramel aromas melts wonderfully. Use it in this recipe that includes beer-braised pork shoulder, along with a topping of sautéed kale and cheesy potato purée. Given that this cheese is voluminous in height, slice it thick to cover each casserole dish prior to browning. It’s the perfect dish to warm up to at the beginning of the colder months.
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Braised Leeks with Gruyère
These melt-in-your-mouth leeks are sure to be a hit. Have fun with textures: soft leeks in a creamy mustard and tarragon sauce, with a crispy breadcrumb and almond garnish. The sauce is rich enough to not soak the other dishes on the plate, and slicing the leeks into segments makes serving easy.
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Roasted Carrot and Chickpea Salad with Apricots and Feta
Salads are synonymous with potlucks. Set your usual macaroni salad aside and lean towards roasted chickpeas, celery, dried apricots and feta cheese, creating a great blend of textures. By preparing the salad the night before, you ensure the ingredients will absorb all the flavours. Add some fresh herbs and extra cheese upon serving, for a perfect salad that adds some flair to the evening.
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Egg and Vegetable Curry
Cooking an Indian-style curry can be quicker than you think—like in this weekday recipe in collaboration with the Fédération des producteurs d’oeufs du Québec. As an economical protein, hard-boiled eggs are added to a curry made with coconut milk, ginger and spices. It’s eggceptional!
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Cream of Carrot soup with Tortilla Cheese Crackers
The texture of this carrot soup is obtained by adding a large amount of milk with the broth. A potato is also added, which thickens the soup as it cooks.