“Tunisian Rice”, my way…

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Our kids are picky eaters… Except, when it comes to junk-food, they love it all!  This recipe  almost generated the same enthousiasm amongst them, if I may brag. And remember it’s easy and quick, but it does taste like slow lovin food…

INGREDIENTS for 4

  • 1/2 a spanish onion,minced
  • 3 peppers, red, orange, and yellow ( or the most colorful ones… )
  • 5 or 6 merguez sausages
  • 4 tablespoons (60ml) of Spicy or Mild Tapenade
  • 1 bunch of fresh coriander, minced

PREPARATION

  • Heat up some oil in a pan and “sauté” the onion at medium heat
  • Add a little water if it gets too dry
  • Add the Merguez sausages and cook for about 10 minutes
  • Remove the saussages from the pan cut them in 1 inch size and put them back in the pan (you cant do that when they are not cooked because Merguez are not firm enough)
  • Mix a the Tapenade with a cup of water cup and add to the mixture
  • Cook for 5 minutes
  • Add the coriander, mix and serve!

Melted provolone on bocconcini & pesto craker

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Easy and tasty! A perfect idea for unannounced guests…

INGREDIENTS for 1 cracker

  • 1 cracker
  • cocktail bocconcinis
  • 1 slice of tomato
  • 1 slice of provolone cheese
  • Enough Le Grand Pesto of your choice to cover the cracker

PREPARATION

  • Spread the Pesto on the cracker
  • Add a slice of tomato
  • Cut the bocconcini in 2 and lay on top
  • Cover with the slice of provolone
  • Grill until golden!

Brie & Tomato Pesto Pizza

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A tasty Pizza for all occasions!

INGREDIENTS for 1 small pizza

  • 1 pizza crust
  • Le Grand’s Sundried Tomato Pesto or Tapenade (enough to cover)
  • A few thin slices of red or orange pepper
  • A few slices of red onion
  • 5 to 6 slices of Brie
  • Chopped chive or green onion to sprinkle

PREPARATION

  • Spread Le Grand’s Sundried Tomato Pesto or Tapenade on the pizza crust
  • Add the peppers, onion, Brie, and chives
  • Cook untill the crust has hardened and the cheese has melted

Lemon Confit salmon with maple sirup

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Salmon can be quite bland if it’s overcooked or not seasoned enough. This recipe doctors the taste and remedies that situation!

INGREDIENTS

  • 200z (600g) of salmon filet cut in 3/4 ” and without skin (it is easy to remove)
  • 3 tablespoons (45ml) of balsamic vinegar
  • 3 tablespoons (45ml) of Le Grand’s Lemon Confit Sauce
  • 3 tablespoons (45ml) of maple sirup
  • A handfull of fresly chopped chives

PREPARATION

  • Mix the vinegar, Le Grand lemon confit and maple syrup to create the marinade
  • Marinate the fish for 1/2 hour or more
  • Cook on very low heat for about 15 minutes
  • Add the chives and serve

Toronto’s Good Food Festival- Le Grand’s Pesto wins public favor…without enlisting in contest…

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people's pick award 2010
Well, I don’t have anything to add… except that Toronto’s Good Food Festivals is one of the  biggest consumer’s fare in this city, with 29,000 visitors.