Maison Le Grand

The minute I get home it starts raining. My plan to fire up the BBQ goes up in smoke, or rather, fizzles. Quick, I need to come up with another dinner. What’s in the fridge ? I see eggs, all kinds of veggies —not so popular with the kids.

Let’s see… zucchini, garlic, Lemon Confit sauce. That’s it, there’s my menu!

INGREDIENTS , serves 4

• 4 to 6 eggs, lightly beaten
• 1 cup grated cheese, your choice
• a splash cream, ideally 35%, but half-half works too
• ½ zucchini, coarsely grated
• 3 garlic cloves, put through a press
• 2 tbsp (30ml) Le Grand’s Lemon Confit sauce
• 2 tbsp (30ml) Le Grand Sun-dried Tomato pesto
• 1 small bunch arugula
• Olive oil

PREPARATION

• Sauté the garlic and the zucchini for 2-3 minutes
• Add the eggs, the cream and the cheese, mixing in gently
• Add the Lemon Confit sauce, the Sun-dried Tomato pesto and the arugula
• Cook, stirring occasionally, to the doneness and texture you like, but it should be moist
• Serve on toasted bread
• Everyone enjoyed the meal, and it has stopped raining…

Ground beef on the grill can be delicious when it’s well prepared. I have developed a way to make it tasty as well as healthier…

INGREDIENTS for 2 servings

• ½- ¾ lbs (200-300 g) ground beef. I like good quality, lean beef, so I choose a piece of meat and ask the butcher to grind it for me.
• 3-4 tbsp (45ml) Le Grand Sun-dried Tomato Pesto (you can also use one of the Tapenades)
• 5 garlic cloves, smashed
• 3tbsp (45ml) tamari
• 2 tbsp cider vinegar
• 2 tbsp olive oil
• ¼ cup water
• Salt and pepper to taste
• 2 slices Swiss, Cheddar or any other cheese you prefer
• 1 minced scallion

PREPARATION

• Mix together the first 8 ingredients, setting aside the cheese and scallion.
• Marinate for an hour or two
• Shape into patties and place on a perforated grilling pan; this keeps the heat from charring the meat, and as the water evaporates, it keeps the meat moist. I discovered this little trick while emptying a pesto container; I always swish a little water in the bag to get all the sauce out. It’s great to add to vinaigrettes or to thin a sauce.
• When the burgers are almost done, top with the cheese and the minced scallion. You are now ready to savor this guilt-free burger!

Between May 29th until June 11th, New-Yorkers are invited to sample a variety of foods from Quebec. Liberté  yogurt, Savoura tomatoes to name a few, and… of course Le Grand’s products !

This excellent initiative came out of a collaboration between Jonathan Becker, Quebec Governement’s Commercial Attaché in New-York, and Food Emporium, which owns and operates 18 high-end fine food stores.

New-York is above all a city of incredibly resourceful people. Driving, parking, getting around, finding a place in the sun in the Big Apple requires quite a mix of assertiveness and patience. I love that high-octane environment, it jump-starts my heart!

Le Grand’s products have been available in a few New-York stores since 2005, and we have had to make frequent trips here in a sustained effort to stay in the game, and now we are poised to expand.

True, New-Yorkers balked initially when we switched from glass jars to the new package, a year ago. Discerning palates here tend to seek out the look of artisan foods, and our new package is definitely modern. However, as they discover that our pestos, tapenades and aromatic sauces are just as vibrant and keep their natural flavours longer, they’re coming back to them.

Knowing our products are appreciated in New-York gives us a great feeling, here at Maison Le Grand, and we like to think that in our own way we help build a bridge between Montreal and New-York.

Instead of a bullet train between our two cities, why not have a bridge, a cultural bridge ? Yes I know, it’s already there! Actually, we are jumping onto a running train!

Only a few hours will transform ordinary chicken into a tasty feast. Two hours! That’s enough time to reorganize all the kitchen drawers, wash the floors, sort unpaid bills in order of emergency, and have a cup of tea on the deck of your tight ship! During that time the thought of the chicken also working by actively marinating gave you wings…

INGREDIENTS  serves 2 to 4 

• 6 chicken thighs
• 1 cup (250ml) plain yogurt
• 6 tbs (75ml) Le Grand’s Tapenade mild or spicy
• 5 garlic cloves (crushed) I use organic garlic, in this case I can see, feel and taste the difference…
• The juice of one lemon
• 4 tbs (60 ml) fresh, chopped coriander
• 2 green onions, finely chopped 
• Sea salt
• PREPARATION
• In a bowl rub the chicken with lemon juice
• In a bowl mix the Tapenade and the yogourt, set aside to top the chicken before serving
• Marinate for 2 h or more
• Heat up the BBQ at medium heat
• Cook to your liking, but don’t let it burn and scorch, slow cooking is preferable
• When you are done “flipping” your chicken, brush it with lemon juice and sprinkle a pinch of sea salt
• Spread the rest of the sauce on the chicken, let it cook a little longer
• Add the coriander and green onion
• Let it sit and have another sip…

Spring is on a roll, various grilling smells drift around the neighborhood often enough that we don’t necessarily notice them. On the other hand the evocative aroma of fish on the grill instantaneously brings to mind travel… and vacations (summer nights in Spain!)! You don’t need exceptional talent to succeed with fish, just make sure to buy it whole and fresh, and don’t overcook it. It’ easy as A B Sea!
Le Grand products, the Tapenades, Sun-dried tomato Pesto and the Lemon Confit Aromatic Sauce, I have to say all work really well here… like fish in water!
Their balanced acidity infuses the fish without overwhelming it. After all, the fish has to shine through, he’s the star tonight!

INGREDIENTS serves 2

• One nice fresh snapper
• One bunch dill, minced
• 1 tbs (15ml) Balsamic vinegar
• 2 garlic cloves, minced
• 2 tbs (30ml) of Lemon Confit & Pumpkin Seed Aromatic Sauce
• 2 tbs (30ml) of olive oil

PREPARATION

• Start your charcoal or gas grill (medium hot)
• Combine ingredients in a bowl,
• Set aside enough dill for the garnish
• Stuff the fish’s cavity, closing it up as best you can
• Spread any extra mixture on the fish after the last turn around
• Carefully place the fish on the lightly oiled grill
• Cook the first side for 6 to 10 minutes
• With a large spatula, carefully turn the fish over and cook for an additional 6 to 10 minutes
• Check for doneness: the fish is done when it is white and flaky
• With the spatula, transfer the fish to a plate
• Garnish with dill
• Invite sailors and sirens…