Mid-december. The frenzy has begun, and soon after the big crescendo almost everything will come to a well deserved halt. So before everyone bathes in eggnog, or the vegan version of it, we’d like to take this opportunity to thank you for having a place for us in your fridge, and perhaps in your heart.
Being a “artisan-manufacturer” and making fresh products everyday we tend to have our nose to the grind stone. We have to. We love it most of the time and yes, we have our so-so days, but then someone reaches out and writes ”OMG!!! I just had your tzatziki and it is AMAZING!!! I have physically craved it ever since I’ve had it. I think you need to make a bigger bag!!!”,* and the whole day changes… It’s not everyday, true, but we keep those comments and good words in a bank of precious words, better then gold, warmer then the biggest fireplace.
We realize the joy we have, in this crazy world we love, to do something that touches people. Because food, good food, makes us happy, it’s a celebration to sit down and enjoy a meal, it doesn’t matter if it’s a vegan feast or the best triple burger. Food is life. We tend to forget…
On a lighter note, turkey is on it’s way and spirits are high or will get there, so to all of you, from all of us at Maison Le Grand, Happy Holidays and Peace on earth, this little planet we love!
*We love to hear from you!
Over the years we have had many requests from Le Grand’s fans from western Canada asking where they could buy our products back home. Well, from now on our 3 Pestos are available at Safeway. This is a “grand” moment for Le Grand!
Being born in Manitoba (spent the first weeks of my life there!) and my parents from Saskatchewan and Manitoba I am especially proud to be selling from coast to coast. We are looking forward to visit Safeway stores in the spring, but in the meanwhile Tracey, our rep is visiting as many stores as her legs will carry her!
So there it is folks, Le Grand’s products are available from coast to coast thanks to Safeway in the west!
Friday night, week’s almost over, but not quite, one meal to go. We know the feeling… Well, I have a little recipe that will cheer everybody, but will not burden the cook (the true hero of modern life, really… ).
INGREDIENTS for 4
- 4 to 6 boneless chicken thighs
- 5 tablespoons (75g) of Le Grand’s Roasted Red Pepper Pesto
- 1 cup of 35% cream
- 2 tablespoons of dried thyme
- 1 teaspoon of sea salt
PREPARATION
- Sprinkle the rosemary and the salt in a pan, heat up at high
- When the pan is hot and the pungent rosemary fills the air,but before it burns, lay down the chicken thighs
- Lower the heat a bit and do not move them until they stop sticking to the pan (about 4 to 6 minutes)
- Then turn them and let them cook for 3 to 5 minutes then add the cream and the pesto
- Lower the heat, let it simmer and reduce for about 5 minutes, until you have a nice and thick sauce and serve this TGIF freedom chicken!
My cod! My little cod is so delicious in this casserole that even non fish lovers will like it; potatoes, cod, Red Pepper Pesto, a pinch of thyme and a little time…No need to be a cook, just take a look!
INGREDIENTS FOR 4
- 4 cod filets
- 4 medium potatoes cut in half
- 1 medium onion cut half
- 3 ounces (90 g) of Le Grand’s Red Pepper Pesto
- 4 ounces (125ml)of 35% cream
- 3 green onions (minced)
- 1 tablespoon of dried thyme
- 1 teaspoon od dried rosemary
- Salt to taste
PREPARATION
- In a cast iron skillet, place the potatoes and the onion
- Sprinkle the herbs and salt, heat up the oven to 350 F, cover and cook for an hour
- After an hour; remove from the oven and place the cod on top of the potatoes, add half of the pesto and place back in the oven at 350F for 15 minutes
- When the cod is cooked, remove from the oven
- Mix the rest of the pesto and the cream together, pour over the cod, break the cod lightly and mix gently in the whole casserole
- Add the green onions and serve!
We love chicken, but like anything, even your favorite recipe can get “unloved” after a while… In this sauce it tastes completely different than your “everyday chicken”; it’s almost like wild game, but so easy to make. All it requires is a little time!
INGREDIENTS for 4
- 2 lbs of chicken thighs cut in 4 ( or bite size )
- 1 box ( 900ml ) of chicken stock
- 2 medium onions ( diced )
- 1 cup (250ml) of 35% cream
- About 1/2 cup of rum ( or other “brown” alcohol )
- 5 tablespoon (75ml) of Le Grand’s Sun dried Tomato Pesto
- 2 tablespoon (30g) of Dijon mustard
- 2 ounces (60g) of dried shiitake mushroom (or other dried mushrooms)
- 4 green onions (chopped)
PREPARATION
- Heat up half of the chicken broth and rehydrate the mushrooms for about 1/2 hour
- In a cast iron cooking pot, sauté the onions for about 5 minutes
- Add the chicken and cook in the onions for about 10 minutes at medium/high heat (stir regularly )
- Add the rest of chicken stock, lower the heat and cook at medium/low heat for 20 minutes
- Then add the pesto, the rum, the cream, the mustard, the mushrooms and their juice and cook for another 20 minutes or so at low heat.
- Add the green onions and cook for a couple minutes, serve on rice or pasta.
