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.
Imagine a buckwheat crêpe; The texture is “country” or if you want, a bit coarse, but the melting cheese is steaming the spinach and the “sweetness” of the roasted red peppers unite this trio with perfect harmony…
INGREDIENTS for 1 or 2
- Batter for crêpe
- 1 cup of buckwheat flour
- Enough milk or water to make a fluid and “pourable” paste
- 1 egg
TOPPING
- 1 cup of raw spinach
- 1 cup of cheddar or mozzarella (shredded)
- 3 tablespoon (45ml) of Le Grand’s Roasted Red Pepper Pesto
- 3 green onions (diced)
PREPARATION
- Whip the ingredients of the batter until smooth
- Heat up a little oil in a pan and sauté the green onions for a minute
- Pour the batter right over the green onions and spread evenly by rotating your pan from right to left ( Big effect! )
- Lower the heat and cook for a minute and add the cheese, spinach and pesto
- After a minute or 2 when the cheese has melted a bit and the spinach is wilted fold the crêpe and flip
- Remove from the pan and separate gently, flip and let the crêpe sit in the pan for a minute to allow flavors to blend and serve!
Our “new” pouch is 17 times lighter then the glass jar it replaced… Food in Canada, the well known magazine of transformers and manufacturers has a very interesting article, page 32 of the 2011 september issue about the “virtues” of flexible packaging.
In a nutshell, the U.K. -based Ellas Kitchen undertook an independent audit of the life cycle of the pouch and found out that 95% of the impact on the environment was during the making and transporting. So, only 5% of the impact is due to the final disposal. Read the full article here.
This vinaigrette is different from the other ones, yet not at all unusual. Pungent, but smooth, it can accompany most type of lettuces with pazazz!
INGREDIENTS vinaigrette for 4
- 5 tablespoons (75 ml) of olive oil
- 4 tablespoons (60ml) of Le Grand’s Roasted Red Peppers
- 2 tablespoons (30ml) of apple cider vinegar
- 1 tablespoon (15ml) of dijon mustard
- 1 tablespoon (15ml) of maple syrup
- 1 garlic clove (crushed)
PREPARATION
- Whisk all the ingredients together
SALAD
INGREDIENTS
- 1 salad mix bag or 1 romaine head washed and cut
- 2 ripes tomatoes
- 8 slices of feta
PREPARATION
- Mix the lettuce and tomatoes and add the feta
The crunch of the english muffin, the softness of the mozzarella buffala combined with the fresh basil taste of the Garden Pesto will make this an easy success!
INGREDIENTS for 1
- 1 english muffin; sliced in 2, toasted and buttered
- 1 teaspoon of Le Grand’s Pesto
- 1 thick slice of fresh Mozzarella Buffala
- 1 poached egg
- 1 slice of fresh tomato
- 1 pinch of fresh coriander and green onion (optional
PREPARATION
- Assemble the muffin as in the picture
