Spring is in the air! Here is some egg-spiration including ever relevant prior posts and a few egg recipes for Easter (and year-round..)
As with most people, I am always inspired at Easter especially because the seasons are changing and it’s our new year! These guys take the cake though with their easter egg tree..
But wow, looking back at my blog, I’m extra inspired by how inspired I was in 2007 or 2008. It all still holds true, but let’s just say, the wonder of eggs and a ‘God’ we don’t understand are now givens; I am presently more focused on just getting a ton of mundane tasks done - like my cooking, paperwork and cleaning, maple soda and hiring, planning for the season. The greens will be sprouting soon enough, weehoo..
For Easter, On Eggs and God I really like this post (from 2008), which I also find amusing since I am even more of a witch now, fascinated by plant intelligence for instance. Once in a while, it’s important to stop, think and feel, question or accept, taking stock and ‘lacher prise’. Often time alone in the kitchen provides that space, like snowshoeing or running say, conducive to figuring something out and finishing off feeling good. A moment of peace and clarity can go a long way. There can never be too many elephants in the room. Besides, my dad the minister comfortingly told me once since that I am effectively praying to God by doing my thing the best I can, by practicing my craft and expressing myself in tune with nature, loving and doing and sharing, while being honest and true. My kind of religion. Scroll down to my Egg Epiphany. http://soupnancy.squarespace.com/blog-journalessays/2008/3/23/for-easter-eggs-and-god.html
My Easter Egg A quick ode to the egg and all its properties, from 2007. Kind of boring as in ‘duh’, but fact: eggs are truly amazing. How can you not find the phenomenon that is meringue extraordinary?! http://soupnancy.squarespace.com/blog-journalessays/2007/4/6/my-easter-egg.html
My Easter soup (from made with lamb lungs, a fun exercise in tribute to my producers and Greek tradition but not necessarily one to repeat. http://soupnancy.squarespace.com/blog-journalessays/2011/4/18/greek-easter-soup.html
These following recipes are more of a sure bet, like my eggs en cocotte (baked) with wild mushrooms and greens below.
First of all, a basic egg cooking guide is a good idea to share with your kids or to revisit if you’ve forgotten to cook eggs. Everyone should know how to cook eggs. http://firstwefeast.com/eat/complete-guide-to-cooking-eggs-at-home/ This overview covers basic egg knowledge; I just don’t agree with frying an egg in oil at high temp, but to each his own.. And for a hard-boiled egg, I stand by the method of putting them in cold water, bringing to boiling temperature, removing from heat and covering for 10min. Chill in running water while cracking the shells a bit and peel. When cooking in the pan, gentle/medium heat and butter, not oil. And I couldn't be bothered with the 62C degree egg. I prefer more texture, but mainly, why spend hours cooking an egg in a circulator, when 5 or 10 minutes with an old-fashioned technique works just fine.
An Italian Easter Ricotta pie https://www.theguardian.com/lifeandstyle/2017/apr/04/spinach-herb-and-ricotta-pie-recipe-rachel-roddy-torta-pasqualina
Egg toast Mumbai sytle https://mobile.nytimes.com/2017/04/06/magazine/egg-cheese-and-toast-mumbai-style.html
Pound cake An easy recipe to remember (approximately equal parts by weight of butter, sugar, eggs, flour), and a snap to make, it’s just plain good stuff. I had forgotten about this old classic, more often making a current lightened version using less eggs and butter, adding milk/yogurt and baking powder, vegetable oil for a fine cake or ‘quickbread’ (like banana bread), if not going all out to make a fancy dessert. I rediscovered pound cake this winter when my girlfriend was preoccupied with ensuring her athlete-daughter had enough energy for her competitions; pound cake was important filler. It was hanging around, we ate it. And then, I came back home to make it regularly. Bonus is that it keeps well on the counter for over a week, perfect with coffee or breakfast, or for a snack. Dress it up with coulis, fruit and whipped cream, caramel or chocolate it can be a swoon worthy dessert. While at JS, I would incorporate wild flavours such as mushroom powder or sumac, long pepper or sweet clover flower and maple sugar etc, this lemon poppyseed version at home is tough to beat. See recipe below.
Baked eggs with wild mushrooms and greens
Chef Nancy Hinton, Les Jardins Sauvages
200g wild mushrooms (4c)
*(or 150g JS sousvide, cooked, frozen wild mushroom mix)
30ml (2 Tbsp) olive oil
15ml (1 Tbsp) butter
1 small onion, minced (1c)
5ml (1 tsp) minced garlic
45ml (3Tbsp) white wine
125ml (1/2c) heavy cream
150g Blanched/Precooked greens (lambs’ quarters, wild mustard leaf, spinach fiddleheads, asparagus), chopped (2c)
drops to taste hot sauce or chilli flakes
to taste salt, pepper
100g grated cheddar cheese
option chopped cooked bacon
to taste maple syrup
Sauté mushrooms in a hot pan with oil. As soon as caramelisation starts, lower the heat a bit. Add onions and butter and cook over medium heat for a few minutes, add the garlic and lower the heat and cook 5-10 minutes more until the mushrooms are cooked through and tender, the onions translucent. You might want to add a squirt of water to finish the cooking (so it doesn’t dry out or fry). Season to taste with salt, pepper, worchestershire, herbs.
Deglaze with white wine and add cream. Remove from heat.
Add cooked greens, and make nests for the eggs.
Or divide mushroom mixture and greens into greased ramekins.
Crack the eggs into the nests. (You might want to break the eggs into a bowl first to make sure there are no shells).
Season again or add bacon, and a spoonful of pansauce or cream on top of the egg. Top with cheese.
Put in a hot 350F oven and cook for 10-20min until desired doneness.
*When it comes to small ramekins, it is often recommended to place in a pan of hot water which makes for a gentler heat but it takes a lot longer (like 30min) so your choice, after 10 minutes, you need to be checking.
*Serve with hot sauce and maple syrup or a tomato salsa. And good toast.
Œufs en cocotte aux champignons sauvages et légumes verts
Chef Nancy Hinton, Les Jardins Sauvages
200g champignons sauvages (4t)
*(ou 150g Mélange Forestier JS blanchies congelées sous-vide hors saison)
30 (2 cu.à soupe) huile d’olive
15ml (1 cu.à soupe) beurre
1 petit oignon émincé (ou 1t)
5ml (1 cu.à the) d’ail émincé
45ml vin blanc
125ml crème 35%
150g Légumes vert blanchis (chou gras, épinards de mer, feuilles de moutarde, têtes de violon ou asperges etc) et coupé grossièrement (2t)
gouttes huile de piments/sauce au piments ou pincé piment broyé
au goût sel, poivre
100g fromage cheddar râpé
option bacon cuit et haché
au gout sirop d’érable
Faire poêler champignons dans l’huile à feu vif. Quand la coloration commence, baisser le feu et ajouter le beurre, les oignons et continuer la cuisson plus lente pendant 5 à 10 minutes de plus, ajoutant l’ail à la fin, jusqu’à temps que les champignons sont cuits au centre, tendre et encore juteux et l’oignon translucide. Rajouter un peu d’eau si c’est trop sec pour terminer la cuisson. Assaisonner les champignons à votre gout (sel, poivre, worchestershire, herbes..)
Déglacer avec le vin blanc, et réduire. Ajouter la crème et enlever du feu.
Garnir de légumes verts et faire quatre trous (nids) et placer les œufs.
Ou séparer les champignons et les légumes dans 4 cocottes individuelles beurrées et placer les œufs au centre.
Assaisonner et garnir de bacon si vous désirez.. Ajouter une cuillère de sauce/crème par-dessus l’œuf. Garnir de cheddar râpé.
Enfourner à 350F pour 10-20min jusqu’à la cuisson désiré.
Avec des ramekins individuels, on peut les mettre dans une plaque avec de l’eau chaude pour une cuisson plus douce (et plus lente). Peu importe, verifier la cuisson après 10min.
Servir avec un filet de sirop d’érable et sauce piquante.
Une salsa de tomate et du bon pain accompagne bien aussi.
*I don’t remember where I got this particular recipe which uses cake flour, baking powder and an off kilter ratio with more butter, but I like it.
1 loaf (standard 9x5)
1/2c each (230g total) brown sugar, white sugar
5ml (1tsp) vanilla extract
15ml (1 Tbsp) lemon zest
4 large eggs
2c (230g) cake flour
5ml (1tsp) baking powder
30ml (2Tbsp) poppy seeds
Have all ingredients at room temperature first of all.
Cream together the butter and sugars, lemon zest and vanilla (or whatever flavours you like) until light and fluffy.
Add in eggs one at a time, whipping well after each.
Combine dry ingredients and mix into butter-sugar-egg mixture, gently incorporating until homogeneous.
Bake at 350F in a greased/parchment lined loaf pan for 50min-1hr until a knife comes out clean.
I’m a sauce girl.
At work, I put lots of love into my sauces, starting with deer, duck or mushroom stock. At home, I like to keep on hand ready-to-use stock reductions, MEP to be able to make a quick and delicious sauce without too much work or planning ahead.
When cooking meat, I always prefer a pan to the grill, even in summer since I hate to miss out on deglazing the pan for sauce. I care more about the sauce than the meat itself.
I think everyone should have a few sauces under their belt for a life worth living.
When I was teaching this winter, after learning a few classic 'mother' type sauces, my students were pleased with this easy one, reminding me to share it.
In a pinch, it's a favourite one to whip up that requires nothing but a few pantry/fridge staples.. Particularly good with fish and poultry, it is quite passé-partout (versatile).
I call it my minute sauce because it literally takes a minute if you make a small batch, say for two. It’s a cross between a classic wine cream reduction and a sauce vierge/warm vinaigrette à la Anne Desjardins (Eau à la Bouche).
I remember seeing her make her 10 second sauce by combining lemon juice or a good wine vinegar, a good olive oil, a touch of cream and some fresh herbs in a mini copper saucepan, marvelling at the delicious simplicity - how dare she! (Not to mention that the broken emulsion look was not yet hip, seen as a flaw in classic cuisine). I like adding the shallot wine reduction and a mix of fresh and/or dry herbs. We have a salted wild herb pesto that keeps in the fridge year-round that’s got mustardy, garlicky kick with anise, parsley, celery notes -a life-saver and full of summer flavours, but any pesto or mix of chopped herbs (dill, tarragon, parsley, basil, chives..) will do..
Wild herb minute sauce
Chef Nancy Hinton, Les Jardins Sauvages
45ml (3 Tbsp) chopped French shallots (1)
30ml (2 Tbsp) good cold press olive, canola, hemp or sunflower oil (or JS wild herb oil)
2-5ml (1/2-1 tsp) minced garlic (optional)
60ml (1/4 c) white wine or cider
125ml (1/2 c) heavy cream 35%
30ml (2 Tbsp) Pesto or JS salted herb pesto
2-5ml (1/2-1tsp) good cider, wine or sherry vinegar or lemon juice
To taste sel, poivre
To taste hot pepper sauce
Sweat shallots (and garlic if using) in oil for a few seconds in a small pot or saucepan.
Add wine and reduce to a third, almost dry.
Add cream and herb pesto, reduce by half or to desired consistency.
Season to taste with a touch of acidity, spice and salt & pepper..
*Depending on pesto or salted herbs used, you might very well not add salt or garlic.
*Serve with fish, poultry, pork, red meat, eggs, vegetables/legumes or pasta..
Sauce minute aux herbes sauvages
Chef Nancy Hinton, Les Jardins Sauvages
45ml (3 c.a.s.) échalotes françaises émincés
30ml (2 cu.à soupe) bonne huile première pression huile d’olive, canola ou tournesol (ou huile d’herbes sauvages JS)
2-5ml (1/2-1 cu.à the) d’ail émincé (option)
60ml (1/4 t) vin blanc ou cidre
125ml (1/2 t) crème 35%
30ml (2 c.a.s.) herbes salées/pesto d’herbes sauvages/pesto d’herbes au choix
2-5ml (1/2-1c.a.t.) bon vinaigre de cidre, Xeres ou jus de citron
Gouttes/au gout huile de piments/sauce au piments ou pincé piment broyé
au goût sel, poivre
- Ajouter vin blanc et réduire à un tiers, quasiment à sec.
- Ajouter crème et herbes salées. Réduire à moitié ou jusqu’à consistance désirée.
- Assaisonner au gout avec acidité, piquant, sel & poivre.
*Dépendant des herbes salées ou pesto choisis, probablement pas besoin de sel.
*Servir avec poisson, volaille, porc, viande rouge, œufs, pasta, legumes ou légumineuses..
We serve this at the restaurant during our mushroom festival and so over the years, it has become a thing.. Full on umami, with mix of salty and slightly maple sweet, it’s hard to stop eating.
On offer at our Jean Talon Market stall Thursday March 23rd, 5à8 during the Market Maple event, and for our own Maple event in April (when the sap will actually be running)..
Or if you want to make it yourself, easy peasy; see recipe below.. When was the last time you made popcorn stove-top? It’s the best and really no trouble at all.
Mushroom Maple Popcorn
Chef Nancy Hinton, Les Jardins Sauvages
12 portions (6L)
1 c (200g) organic popcorn
2 Tbsp (30ml) corn oil or grapeseed oil (or other neutral cooking oil)
1/4lb (120g) butter
1/4c(60ml) maple syrup
2 Tbsp (30ml) tamari (or soya sauce)
1 Tbsp (15ml) JS wild mushroom oil
1 tsp (5ml) JS wild mushroom salt (or pinch of sea salt)
Heat oil in a big heavy bottom pot that you have a tight fitting cover for. Add popcorn and stir to coat kernels evenly. Put the lid on and turn the heat to high.
Without removing the cover, shake the pot regularly. Once the corn starts to pop, you will have 2-3 minutes of more regularly shaking the pot so that the popped kernels don’t burn and the un-popped kernels fall to the bottom to pop.
When the popping stops, remove from heat and wait a minute or two.
Meanwhile or beforehand, prepare the topping by combining the ingredients in a little pot, bring to a boil and turn off.
Empty the popcorn into a big bowl. Add topping and mix well. Start with a tablespoon per cup and adjust to taste. Add extra salt to taste if necessary. **It’s best to add the topping at the last minute before serving or make and keep warm.
You can also dry toast it in a low oven (around 200F) for 30min to make it crunchy and so it holds well (say prep it in the afternoon for a dinner party).
Popcorn aux champignons sauvages et à l’érable
Chef Nancy Hinton, Les Jardins Sauvages
12 portions (6L)
1 t (200g) popcorn bio
2 c.a.s. (30ml) huile de maїs ou huile de pépin de raisin (ou autre huile de cuisson neutre)
1/4lb (120g) beurre
1/4t (60ml) sirop d’érable
2 c.a.s. (30ml) tamari (ou soya)
1 c.a.s (15ml) huile de champignons JS
1 c.a.c. (5ml) sel de champignons JS (ou pincé sel de mer)
Mettre l’huile de maïs/pépin de raisin dans un gros chaudron de 8L pour lequel vous avez un couvercle. Ajouter le popcorn, mélanger bien, mettez le couvercle et allumer le feu au max.
Brasser le chaudron sans enlever le couvercle régulièrement pendant quelques minutes. Quand le maïs commence à éclater, vous en avez pour 2-3 minutes à brasser le chaudron, toujours en gardant le couvercle étanche.
Quand vous n’entendez plus d’éclatements, arrêtez le feu et attendez quelques minutes.
Avant ou pendant ce temps, préparer la garniture en mélangeant tout dans un petit chaudron; amener à l’ébullition et arrêter le feu.
Videz le chaudron de popcorn dans un gros bol. Ajouter la garniture par-dessus et mixer. Allez y au gout (2 c.a.s.+ par portion de 2t ) ou 15-20ml par tasse.
Ajouter sel aux champignons de plus au gout.
**C’est mieux de mettre la garniture à la dernière minute ou garder le popcorn chaud. Ou si on veut le préparer à l'avance, on peut le passer au four pour 30min à 200F pour qu'il reste craquant.
Slowfood takes a stand against the TPP. No doubt this kind of industrial free trade does not make sense when it comes to fresh food, which should naturally be grown/raised produced close to home for taste, health and freshness, control and community, and for long term sustainability of our local food supply and economy. Vote with your grocery dollar and support our local artisans doing things right if you want them to stick around.
Pour une alimentation saine, délicieuse et durable, Dépenser locale et encourager les artisans de notre région!
Slow Food condamne la ratification du CETA par le Parlement européen
Le CETA sert les intérêts de la grande industrie, au détriment des citoyens et des petits producteurs
L'Accord économique et commercial global (ou CETA) entre l'UE et le Canada vient d'être ratifié aujourd'hui par le Parlement européen, malgré une opposition massive du public.
Le vote du Parlement européen va à l'encontre d'une large coalition citoyenne appelant au rejet de cet accord, du côté canadien comme du côté européen. La mobilisation contre le CETA a fait naître un mouvement démocratique européen d'une force inédite, grâce aux voix de 3,5 millions d'individus de toute l'Europe ayant signé une pétition contre le CETA et son accord jumeau, le Partenariat transatlantique sur le commerce et l’investissement (TAFTA).
Pour Carlo Petrini, président de Slow Food : « Les accords commerciaux internationaux sont inutiles s'ils ne parviennent pas à élever les normes (environnementales et sociales) de production, afin de protéger les intérêts des petits producteurs. Ce n'est pas le cas du CETA et ce n'était pas non plus le cas du TAFTA. Ce ne sera d'ailleurs jamais le cas d'autres traités similaires à venir. Les signer revient à renoncer à la fonction régulatrice et législative qui devrait être la prérogative des gouvernements, en privatisant ainsi également les processus décisionnaires. »
José Bové, Député européen, est allé plus loin encore : « L’Accord de Libre-échange avec le Canada va avoir un impact très dur pour les paysans européens et canadiens en particuliers dans les zones rurales difficiles comme les régions de montagne. Je crains plus particulièrement que certains produits alimentaires de qualité soient lourdement pénalisés par une fausse protection des AOP.
Les grandes entreprises et les multinationales sont donc aujourd’hui les gagnantes de ce deal. Ce vote est un échec mais la bataille continue car le CETA doit être ratifié par les 28 états membres. La lutte menée au niveau européen doit être démultiplié nos différents pays.
Je suis convaincu qu’il y a une urgence absolue à stopper toutes les négociations bilatérales pour relancer des négociations multilatérales qui prennent en compte les droits sociaux, environnementaux et surtout la question climatique. »
Slow Food appelle les États membres de l'UE à consulter la société civile, à écouter les voix de tous ceux dont la vie serait menacée et à prendre en compte la menace faite à notre démocratie. Il est inacceptable pour des gouvernements démocratiques de renoncer officiellement à leur pouvoir en faveur d'accords de libre-échange qui réduisent les droits et les protections dont nous bénéficions, en tant que citoyens et en tant que travailleurs. Les individus avant les profits !
C'est maintenant à la société civile de se battre, au sein de chaque État membre de l'Union européenne.
Suite à la signature du CETA par les gouvernements canadien et européen en octobre 2016 et de votes controversés dans plusieurs comités du Parlement européen, le vote d'aujourd'hui en session plénière du Parlement, était l'étape finale de la ratification du CETA au niveau européen. Une grande partie de l'accord entrera désormais en vigueur dès le printemps 2017. Mais l'accord ne sera mis en œuvre dans son intégralité qu'après ratification par les parlements des 28 États membres, y compris ceux où le CETA est hautement controversé et donnera lieu à des référendums.
Pour en savoir plus, vous pouvez contacter :
Service Presse de Slow Food International
firstname.lastname@example.org - Twitter : @SlowFoodPress
Slow Food est une organisation internationale qui repose sur un réseau local d'associations et envisage un monde où chacun puisse avoir accès à une nourriture bonne pour lui, pour ceux qui la produisent, et pour la planète. Slow Food implique plus d'un million de militants, chefs, jeunes, exploitants, pêcheurs, experts et universitaires dans plus de 160 pays. Autour d'eux, le réseau compte environ 100 000 membres Slow Food rattachés à 1500 antennes locales du monde entier, qui contribuent au mouvement grâce aux adhésions, mais aussi aux événements et campagnes qu’elles organisent Plus de 2400 communautés de la nourriture Terra Madre qui produisent, à petite échelle et de manière durable, des aliments de qualité, alimentent également ce réseau dans le monde entier.
With the current trendiness of local, seasonal food and notably wild produce, naturally many foodies and chefs are eager to have a go at foraging themselves. After all, it is a part of our heritage living off the land, a rural practical tradition that was slowly largely lost (luckily except for in my partner François’ family).
Wild edibles being our passion and business, (Les Jardins Sauvages a pioneer, thirty years in now), naturally we are delighted that people are curious and open to eating our terroir treasures; however, there is a downside to this trend.. Many among this new set however excited in theory are city dwellers and completely disconnected from nature; they are not afraid enough, or careless , wanting to go too fast without sufficient knowledge, or respect for nature and awareness of sustainability issues.
It is important to have some background information before attempting to forage on your own.
Equally, if you purchase wild food, you want to know that the seller is first of all certified with an official business, knowledgeable and respectful of nature, picking sustainably, mostly on private property if not owned then with permission. Especially restaurant Chefs who are dealing in larger quantities should take responsibility when they put foraged foods on their menu, ensuring that it is from a reliable sustainable source (paid for with bill). The increasing number of hacks and black market is dangerous on all levels not only in terms of sketchy product commonplace, but in terms of sustainability of the resource with no traceability (picked how, where, by who). Not to mention that without the overhead of running a business, these occasional pickers crash the market making it difficult for an experienced business like ours doing it right, working with the government and schools, dealing with inspectors and paying taxes etc. (and who paved the way to boot).. Awaiting regulation, the best we can do is keep doing our thing while educating..
I recently hosted a crew of explorers who were here for a forest cooking competition (Woods Greatest Canadian Explorer) in a survival type series of challenges (airing July 28th) https://www.youtube.com/watch?v=aIvl5CWwZdw . We gave them a crash course in foraging with many of the wild edibles on our property before they had their cook off using wild foods and regular camping gear and dry goods. When customers come to the restaurant for a workshop dinner too, these are the main points we share with them about foraging before they go out identifying and tasting with François.
Bonus below are also a couple of easy recipes that you can dress up or down, meant to be doable while camping.
Chef Nancy Hinton, Les Jardins Sauvages
Know what you’re doing!
Ensure proper identification. Don’t rely on only one book (especially with wild mushrooms).
Ensure proper picking, both for taste and Mother Nature. There is a specific way for each wild edible (how, when and where).
Some greens are hardy, growing like weeds in the right environment (like lambs quarters, garlic mustard..) while others have a slow reproduction cycle so can easily be endangered if over-harvested (like ramps/wild garlic, wild ginger, crinkleroot). Don’t touch unless you know the life cycle of the plant and that it is in a healthy population.
In general, don’t rip out roots. Prune tips or leaves from mature plants, leaving buds; leave young baby sprouts alone.
Leave more than you take.
Besides for sustainability, there is also a proper way to forage for deliciousness and digestibility. Some plants are best picked in the morning (say dandelion), others at noon (say some flowers and goats beard).. Some plants are tasty when growing in a moist humid shady wooded area, while bitter, even inedible in a dry sunny season or spot, as with live-forever, wild rocket and mustard, sea chickweed..
Keep in mind that many wild edibles need to be cooked, for example: fiddleheads, milkweed, most wild mushrooms. It is a good idea to wash your harvest. When cooking, follow your palette: If it is pungent, use sparingly like an herb; if it is mild, then use as a salad green or vegetable.
Don’t be in a rush. Be cautious, not stupid.
Books and google searches might be a fine help, but there is no shortcut for experience.. Time in the Woods is Key! The best way to learn about foraging is to get to know your property or a patch of land/woods nearby that you can visit often, observing patterns, trees and what plants/mushrooms grow where every year, including the impact of your harvest (if you have permission to pick.) Start with a few plants and mushrooms, get to know them well and slowly widen your scope every year.
Some wild greens/vegetables to explore without fear: Live-forever, trout lily, violet leaf, day lily, fiddleheads, lamb’s quarters, amaranth, garlic mustard, wood sorrel, sheppard’s purse, wild mustard leaf, wild celery/lovage.. Always keeping an eye out for familiar wild berries, wild mint and chives..
Some wild mushrooms to start with:
Boletes (A family of hundreds including Porcini with the sponge under the cap) – While not all are of interest, they are not dangerous.
Lobster Mushroom – characteristic red colour and shape
Chanterelles – there is only one ‘look alike’ and easy enough to differentiate
Oyster/Shelf mushrooms on maple trees. Most are good when young, avoid really old rotten trees.
Be afraid of very pretty picture perfect mushrooms – often the deadliest!
Fish baked with crinkleroot, tomato and wild herbs
Chef Nancy Hinton, Les Jardins Sauvages
500g fresh fish fllets (or 1x 2lb whole fish, gutted)
45ml Butter and/or olive oil
1 c (250ml) shallots or onion, sliced thin
60ml (1/4c) sliced wild garlic (or 30ml minced garlic)
15ml (heaping Tbsp) steak spice
125ml (1/2c) white wine
30ml (1 Tbsp) crinkleroot (or horseradish)
375ml (1 1/2c) diced tomato (1 can)
250ml (1 c) heavy cream
1.5L (6 c) wild greens such as lambs quarters, sheppard’s purse/wild rocket sprouts, mustard leaf, amaranth..) or spinach/greens of choice
60ml (1/4 c) wild herbs such as wood sorrel, garlic mustard leaf, lovage, ramp leaf, chives, angelica, yarrow.. (or dill, tarragon, basil/ herbs of choice)
To taste salt, pepper
To taste hot sauce or chili
The fish can be cooked whole and served off the bone too. It all depends on your camping set up and mood.
Sprinkle the fish with steak spice.
Heat large pan or pot on burner or fire, sweat onions in butter/oil a few minutes, add garlic and crinkleroot, then white wine, tomatoes and cream. Place fish in sauce and top with wild greens and herbs, season to taste. Cover and bake or cook gently for 15-20min or until just starting to pull apart. A whole fish will take twice as long.
For the simplest method: All the ingredients can be put in a covered pot on the fire or in an aluminum foil packet (en papillote)..
Wild Mushroom Rice bowl
Chef Nancy Hinton, Les Jardins Sauvages
225g wild mushrooms (such as chanterelles, hedgehogs, lobster mushroom, young king or yellow boletes, black trumpets..), cleaned and sliced
45ml grapeseed or olive oil
15ml (1 Tbsp) butter
1/2c (125ml) chopped shallots or onion
30ml (2 Tbsp) wild garlic (or half as much garlic), sliced thin
10ml (2 tsp) wild ginger, minced
250ml (1c) long grain rice like basmati
125ml (1/2c) white wine
30ml (1 Tbsp) dried mushroom powder
375ml (1 3/4c) water or broth
To taste Spices (ex. clove, bay leaf, pinch thyme or curry powder..)
To taste salt and pepper
1L (4c) Mix of wild greens and herbs such as lambs quarters, dandelion, wild rocket, ramp leaves, day lily shoots, daisy, sorrel, mint.. (or say spinach, watercress and basil, coriander, mint..)
30ml (2 Tbsp) Olive oil
Optional splash sesame oil
100ml pickled mushrooms, fiddleheads, kimchi or pickle of choice
To taste Chilli/hot sauce
Sauté mushrooms in a hot pan with oil. Once they start to colour, add the butter and onions and turn down the heat to medium, cook a few minutes and add the rice, garlic and ginger, stir to coat the rice. Add the mushroom powder and wine, reduce slightly. Add the water/broth, season with salt, pepper and spices of choice. Cover and cook over low heat for 15-20 minutes, until rice has absorbed liquid and looks almost done. Remove from heat and let sit 5-10 minutes.
Meanwhile, toss greens and herbs with a good oil, salt and pepper.
Serve rice topped with salad and pickle.
Add a fried egg, tofu, cooked sausage, leftover chicken/steak or protein of choice for a more substantial meal.
First Bite, by Bee Wilson
This is a book about how we learn to taste and eat, with a fresh look at the latest research - the balance of nature vs nurture, how psychology and culture play in and more..
Eating well shouldn’t be complicated in our land of plenty, but somehow in our western society, we have made it so. I can't help but think, 'Problems of the rich!' but no, it turns out that there is nothing straightforward about it. Here the author attacks our eating habits and food issues by delving into how we learn to like what we do in childhood, showing that taste is a skill, a learned behavior, more than we think.
Besides a small genetic component providing us with variable appetite, physiology and sensitivity to certain flavours, our likes and dislikes are mainly acquired. Across the world, we all are born with an innate predisposition towards sweetness and a suspicion of bitterness. We all start with a diet of milk, but after that, it’s all about flavours and what is normal differs depending on culture. And by the way, the whole idea of ‘kid food’ as separate from adult food is unique to ours. ‘A kid that only eats cornflakes says more about the parents than his/her personality.’ Nonetheless, the author refrains from taking on a tone of telling us what to do, sharing her exploration of our taste buds, rituals and common hang-ups, causing us to think anew about the multiple facets of our funny relationship with food.
Interestingly, there is a magic window between four and seven months when a baby is more open to new tastes, after which they typically enter a neophobic stage (fear of new foods), when the whole process of getting children to like what’s good for them becomes more difficult, and which we often bypass with the focus on breastfeeding followed by bland sweet mush.
Another interesting tidbit: A regimen of successive exposure to ‘Tiny Bites’ appears to be a sure tactic to introduce a new food to even the fussiest of children, the key being pea sized morsels outside the pressure of mealtime threats and bribes. Most kids come to like a ‘despised food’ after 4-5 tries, requiring up to 14 times for a tough case such as an autistic child. It especially helps if the broccoli or whatever it is that is ‘good for you’ isn’t treated like it isn’t supposed to be yummy (worthy of a sweet treat). Pressuring a child to eat greens teaches him/her to dislike them. Force feeding is problematic in this day and age when lean times are not necessarily around the corner; abundance has made obsolete the notions of our grandparents with their 'waste not, want not' philosophy and penchant for generous portions and food treats when possible due to memories of hunger and harsh times.
Now, an ‘ Authorative but Warm’ parental feeding approach seems to be the most beneficial for long term health and weight which means caring and controlling what is on the plate or in the pantry, but allowing children to learn to self-regulate as early as possible. There are many proponents for BLW (Baby Led Weaning)– babies feeding themselves with their hands as of 6months finger foods like steamed vegetables, risotto, soft fruit and bread, even lamb chops.
Experiments show that children who are only introduced to lumpy solids after 10 monthes are more likely to show feeding difficulties as toddlers such as trouble swallowing or general anxiety about eating anything but familiar comfort foods.
Another notorious experiment showed that toddlers to ten year olds who were left on their own ultimately chose a sufficient quantity of a variety of foods and healthy diet overall (yes fruit and vegetables and including bone marrow and cod liver oil)-the key was that that what was available was a variety of reasonably wholesome foods (not junk).
We are reminded that likewise; we can unlearn bad eating habits by slowly changing our tastes even as adults. Medical evidence has long established that the healthiest diet is composed of moderate helpings of a variety of real whole foods, mostly plant based and minimally processed, alongside regular exercise. Ritual and culture (rules) often help structure healthy eating behaviour. Unlike the occasionally contradictory nutritional information about fat and carbs, it has never been controversial that we should eat our veg. Yet, we are eating less than ever. So it’s not about information or knowledge but applying it, learning new habits.
There is an increasing consensus among neuroscientists, psychologists and biologists in the nature vs nurture debate about how taste works, however complex and influenced by many factors, it is fluid, changeable, certainly not fixed. Our ‘tastes’ are just reinforced patterns of neurons firing relying on the drug famous dopamine response.
Dopamine is a neurotransmitter/hormone released in the brain when you do something rewarding that provides pleasure. The chemical signal (dopamine response) can fire up at even at the sight of (in anticipation of) a food linked to a prior positive taste experience or memory. So it’s not about physical taste more than it is the thought of it and what it means to us including the context (in relationship to the cook/parent or company, the identity or statement it provides, social acceptance etc, ie the story associated with said food.)
Peer pressure, siblings and societal gender roles also have an influence, whether positive or negative (they are part of the story, obviously!).
It’s interesting to have science back it up, but we all inherently know how true all this is -from our favourite meals being tied to love or celebration or nostalgia, our phobias from traumatising situations, that food tastes better when you can see it and that it looks delicious or if you are led to believe that it will be for whatever reason..
So how can so many people get away with being so absolute in their claims to like/dislike foods, or allowing their kids to be such fussy eaters beyond a short phase?? As a cook, I’ve seen people go from hating fish or coriander or blue cheese or spice to adoring it so many times depending on how it is prepared, by having an open mind or with acclimatization, I find it infuriating to hear someone say they won’t try something.
I just see it as a missed opportunity for pleasure or life experience. Like I said, I believe eating should not be so complicated. Bee Wilson proves that it is and isn’t in the best of ways, which is only empowering, good news for those with food issues and parents of young children. No need to stress out over nutritional labels if you learn to love your veggies..
But, in case you do want to know more, I can go on with miscellaneous compelling facts and thoughts from Wilson's book..
Hunger, the most basic of physical needs for survival, is not simple either. Way more complex than low blood sugar, running deep and muddled in how we feel it and respond to it. ‘If you’re hungry enough, you’ll eat it’ does not always work.. The sweet peanut based Plumpy Nut miracle food created to beat malnutrition in Africa did not have the same success in Bangladesh or India because it is foreign to what food should taste like to them; a bean/lentil coconut thing is in the works. In understanding hunger on a biochemical level, there has been progress. There is leptin concentration (an indicator of much fat is available and a cue to stop eating); while studying binge eaters, it appeared that over-eating can cause resistance to it. Another biomarker for hunger that stimulates us to eat is Ghrelin yet it has been shown that outside factors such as regular mealtimes can trump these biomarkers. There is CCK, a gut hormone that is released when the stomach is full (of fat and protein, or just extended) that suppresses hunger. Yet again, there is an important cognitive effect on hunger and satiety, for example heavily influenced by how much food we are offered (portion size!). While our body is supposed to stop eating when it registers that we are full (as easily happens with children under the age of 4), it seems that many of us have learnt to ignore these cues. The conventional cereal and juice might be the worst start to the day. Fact: Soup and protein will keep us full longer. Fact: We tend to eat more when distracted. Mindfulness and education can teach children as well as adults to more accurately listen to hunger and self-regulate.
We have a lot to learn from other cultures (before they catch our eating disorder). Japan is a stellar example of diet (and change; what we associate with Japanese is relatively new). The French have also taught us a few things, it being natural to raise kids in a ‘civilized’ way with rules and sensory education, a reverence for food and dining; which surely help develop an overall attitude towards eating that is open to variety, less governed by the simple sugar-salt-fat equation that is the normal pull here.
Eating disorders are revelatory since often they are best understood as extreme versions of regular, common irrational feelings toward foods and feeding disorders such as emotional binging to selective eating.. However recent research suggests that in the case of anorexia, there is a more definite genetic factor, but it remains a predisposition, requiring other environmental stress in childhood and trauma triggers as well as other untreated conditions (depression). Anorexia is correlated to a dysfunction of the insula, a part of the brain that regulates anxiety which appears to be linked to flavour processing, as if an anorexic brain has a hard time recognizing pleasure, which makes recovery tougher than with others.
Family Meal! is the one universally beneficial lifestyle choice for all. When it comes to people with feeding disorders (fussiness, phobias), or with eating disorders (anorexia, bulimia..) alongside medical help and psychotherapy, the most crucial part of any successful treatment is ultimately a structured meal with others where a range of foods are on offer but in a firm and loving way.
And when it comes to losing weight, which is the fight of many Westerners, the key tips from those who maintain a healthy weight is slow change (towards healthier choices, decreasing portion size and sugar etc) alongside exercise evidently, while avoiding any diet that is too restrictive.. You have to enjoy your diet for long-term success. But with a flexible brain, we can adjust our likes by making little modifications and introducing variety while working on the pleasure response, the ‘story’ around the food, in conjuction with attention to the other senses.
This power has been exploited by the fast food industry to the max for instance with the optimal potato chip that feeds on our love of crispy, crunchy, fatty, salty and sweet with sensory overload. Consider all the stunts and smoke and mirrors that food purveyors and restauranteurs use to alter/enhance the taste experience with lighting, utensils, music, marketing etc.. The new field of Neurogastronomy is increasingly demystifying these non-taste related sensations that impact flavour, for one to assist people with eating disorders and chemotherapy patients derive pleasure and nourishment for quality of life.
Cooking is another great FREE way to take control and feed ourselves better; implicating kids in the process makes them more inclined to eat it too.. And it's true that just about no one doesn't have time to cook, it's a choice. I'm a little bossier than Bee on this one.
Needless to say, I enjoyed this informative read!
Wild mustard greens
Forager and farmer come together for a win-win project
You see, among a zillion other wild edibles, we pick wild mustard greens in fall. They taste like their name implies, of green and mustard, yet nutty, with a pleasant touch of bitterness. François refers to them as our ‘wild rapini’. In the wild they can be extremely pungent, or in humid, temperate to cold climate, in the right soil and shady conditions, wow - super delicious! Especially young, the sprouts, even full grown leaves can be so tender and soft, even buttery with but a delicate bite. They are tasty raw in a mixed salad, or gently cooked like spinach. Some years we had it on the menu and used it liberally, other years, not so much; we rarely bothered bringing it to market because among the other better known edibles, it could be a tough sell.
However, François has been wanting to exploit this further for a while. He couldn't help but think that it would be ideal and easy in a greenhouse, consistently customer friendly. He was a conventional farmer before he focused on the wild stuff, he knows that mustard is a good fertilizer. So..
He has been throwing around ideas with André Cormier for years, a nearby farmer who grows asparagus, tomatoes, cucumbers, greens, corn, squash.. Who has a lot of greenhouses. They have collaborated in the sense that he lets François pick wild greens in and around his fields (weed his garden) and has learnt a lot along the way, even eats some of it himself now. In fall, he grows a fertilizer crop like canola in his greenhouses only to enrich his soil. Finally they got it together this year and André listened to François and grew mustard.. For weeks, it went crazy, he was happy with the 'no sweat' rich green cover and high germination rate, François with the greens he could pick past frost. He was able to sell a bunch at the market if he was there talking about it and making people taste it. (Like most of our stuff, you need to educate, prepare and give a lot away in order to sell). Anyway, I'm happy that we still have local fresh ‘wild’ greens that aren’t blanched sous-vide on the menu at the restaurant. All in all, it appeared to be an experiment that showed promise. Plus, bonus chickweed (another good weed that I love) that in conjunction, stuck around a little longer.
Finally, the greens froze sooner than we expected, so I guess this project won't go that much further for this year, but it was a small victory for both. André the farmer is happy with the productivity and result of his soil, and François got to harvest greens through November. We don't think it would be worth it to heat the greenhouse for this year, but who knows in the future, if there was more of a market that we would have to develop and secure first. Even if it's just a seasonal one-two month thing post harvest season, it's one more spoke in our wheel.
François is such a great ideas man, in the moment and all over the place, spread thin, not always the best with forethought and planning. We will be better organized next year.. He has collected so many seeds for a myriad of his projects. While in sync dancing with nature, there are still sustainable tangent opportunities to explore. But the reality is that these experiments can never take too much away from where we need to be in day to day business; in October we are so focused on our mushroom festival, the market and then getting ready for the Xmas market in L’Assomption..
No matter, I’m happy that we are constantly trying new things and evolving, me in the kitchen and him in the field. It’s essential.
Les pesticides, l’agriculture industrielle et notre alimentation
Slow Food Lanaudière enjoint Monsieur Pierre Paradis, ministre de l’Agriculture des Pêcheries et de l’Alimentation, à revoir l’ensemble des lois et règlements régissant l’agriculture au Québec pour aider et favoriser les producteurs artisans.
Un reportage de Radio Canada en date du 21 octobre dernier nous apprenait ce que nous redoutions déjà; notre gouvernement provincial a perdu le contrôle de l’utilisation des pesticides sur son territoire tant en quantité qu’en qualité. Le ministre de l’agriculture, Pierre Paradis, avouait dans une entrevue avec Paul Arcand le 22 octobre : « Monsanto est plus puissant que le gouvernement du Québec ».
Il n’est pas très réjouissant de constater l’impuissance de notre gouvernement à veiller sur la santé des citoyens. Ces pesticides dont certains sont bannis, entre autre dans plusieurs pays européens, se retrouvent dans les aliments offerts par les supermarchés et donc dans nos assiettes et sont la cause de nombreux problèmes de santé.
Le ministre Paradis nous conseille d’être vigilant et de revendiquer le droit de savoir comment sont produits les aliments que nous achetons. Nous sommes tout à fait d’accord avec lui et nous l’encourageons fortement à revoir les règles de l’étiquetage des aliments afin que les consommateurs soient informés de la présence de pesticides ou d’OGM. Nous avons le droit de savoir.
Cependant il faut aller plus loin; en effet , il faut aussi qu’une plus grande quantité de produits bios, sans pesticides et sans OGM soit offerts sur les tablettes des épiciers. Ces produits ne proviendront pas de l’agriculture industrialisée. L’agricultrice qui témoigne dans le reportage de Radio Canada dit bien « L'industrie te pousse toujours à être plus performant, à sortir le plus de rendement, à avoir les champs les plus propres possible». La loi de la grande industrie est de produire toujours plus, de baisser les prix et vendre plus pour faire plus de profit. Ces industriels ne tiennent évidemment pas compte dans l’établissement de leur prix de revient de l’augmentation des coûts de la santé due à la croissance des cas de cancers et de maladies chroniques causés par l’usage incontrôlé des pesticides et des additifs alimentaires. Et maintenant, l’Organisation mondiale de la Santé décrète que les viandes rouges et les charcuteries sont nocives pour la santé…
Puisque nous ne pouvons pas compter sur la grande industrie alimentaire pour nous approvisionner en produits sans danger pour notre santé il nous faut nous retourner vers les producteurs artisans qui accordent plus d’importance à la qualité qu’à la quantité.
Le consommateur aura ainsi accès à des aliments sains: Bon au goût, Propre car l’artisan à tout avantage à protéger la pérennité de son moyen de subsistance et à garder sa clientèle avec qui il est directement en contact et Juste parce que l’artisan recevra une rémunération équitable tout en offrant un produit à prix avantageux, ceci grâce à la disparition de nombreux intermédiaires.
Et attention! Selon Boucar Diouf (la Presse, 31 octobre 2015, A25) «Si la tendance se maintient, l’industrie alimentaire (telle que nous la subissons actuellement) risque de vivre, dans le futur, des recours collectifs de l’ampleur de ceux qui frappent aujourd’hui l’industrie du tabac».
Geneviève Longère, coresponsable de Slow Food Lanaudière
Summer highlights and snapshots à la table des Jardins Sauvages
It’s been an amazing summer so far - fun, fun, fun.
The frequent rain has definitely been good for the greens, while giving us hope for a bountiful mushroom season!
The challenge was that everything went soo fast, it was a major race to pick and put up - from the spring fiddleheads, sprouts and roots to the wild summer vegetables and flowers that we are processing now, each season stressfully short. For instance, we managed to pickle 20 cs of daisy buds, but missed out on the motherload due to logistics and sick pickers (When it’s time, you have to be there and organised to seize the window, otherwise say goodbye for a year, boohoo).
The strawberries were awesome at Cormier here but apparently, the weather seems to be tougher on the berries at this point, however the wild ones will no doubt fare better than those cultivated.. There are raspberries along the riverside here and in our backyard, so delicious. François brought home succulent wild blueberries from Lac St-Jean, the Ontario peaches are my favourite truly seasonal import, local corn is really good now, the celery with huge branches, green onions as tall as me. All round, between the wild, our local producers and the Marché Jean Talon, the eating is damn fine these days. The wild mushrooms are starting in earnest, with decent chanterelle harvests, some Lobsters and boletes showing up. So far François has gone far and wide for a few black trumpets. With a warm dry spell, it will all pop.
One lowpoint of the summer for me was suffering through a good dose of poison ivy, a severe frontal burn (big pot blanching with a bad back) and wasp bites (who knew that there was a wasp nest in my smoker!?).. Many years in, I thought I was immune to such country blips, but no. Paranoid of the ever-lurking poison ivy, I am now hyper alert to the natural antidote ‘Impatiente du cap’ which is everywhere (it not being edible, I hitherto paid little attention..). And for the record, it really helps.. Of course, now you all know that as soon as you’re exposed you need to wash well, scrubbing the poisonous oil away with soap and water. But if you didn’t do that and you find yourself with a rash of crazy itchy bites, you make a paste of this plant and spread it all over, nature’s calamine lotion.. I also found that a mix of baking soda and aloes helped when I didn’t want to be covered in green.
Sumacade came to the rescue on hot days for refreshment; afterall, you can’t hang out in the walk-in fridge all day! I have last year’s fruit on hand, this year’s crop is not ripe yet, very green and astringent but getting more drinkable by the day. Especially with some wild mint and other flowers and herbs thrown in. Melisse (lemonbalm) from my garden is a favourite addition.
The preserving checklist is an ongoing work in progress, and the bulk of my work alongside our dinners. There are more marine greens and a TON of mushrooms in my future, but much of the rest of our staples are checked off for the year.. We sure got a lot done with a small crew.. Check it out!
Fiddleheads: 800lb put up at la table – pickled or blanched, frozen sous-vide in 1kg packs for me and 150g for customers off season, plus the seasoned ones for tastings (and customers who don’t want to cook).
Crinkleroot: pickled, paste and dried
Wild ginger: pickled, paste and dried
Garlic Mustard, Lovage, Daisy, Crinkleroot leaf, herbs and etc: .. Many little harvests off and on – Dried, pesto.
Stinging nettle 50lb blanched, sous-vide and dried
Lamb’s quarters (Pigweed) 60lb, blanched sous-vide
Cattails and pollen: Cooked spears, Dried and pulverized flower - enough to be sneezing yellow for a week
Various Flowers dried for tisane and infused for Syrups: Linden, Milkweed, elderflower, sweet clover flower, pineappleweed.. I just love Matricaire (pineapple weed is a good name, we English have it sometimes). We went easy on the milkweed this year , although we have plenty around here, we figured we best leave more for the butterflies, taking just enough for our aromates and my pink sorbet for July menu.
Pickled daisy buds 15 cs + a few mason jars for moi
Pickled day lily buds 40cs
Milkweed brocoli - 20lb cooked sousvide, a few pickles
Sea spinach 300lb – For Joe La Croute’s Popeye bread, lb packs of cooked, seasoned spinach sousvide, 150g packets for customers in winter, and then some for my freezer.. Plus for my menus.. Sea spinach was key in François’ winning my heart 15 years ago and remains my favourite of all wild greens.. But every year is new, I am getting over the spiciness and appreciating sea rocket more and more, although it needs to be chopped up and mixed with other greens or used in a punchy salse verde.
Sea rocket pesto my new favourite condiment
Sea parsley pesto, plus dried for our herb salt. There will be more but it’s being left alone for now while it goes to seed.
Bee balm – picking petals every week.. For our butter and aromates. At the beginning and end of the season, we harvest the leaves which are a tasty herb, dried very Earl-Grey like.
Day lilies from our field – a rotation of projects with this delectable edible, from a few sprouts, to the buds (vegetable or pickled), and finally the petals & pistils and buds for our tisane, butter, coffee and aromates.. Weeks of picking and processing right there.
The list goes on..
And throughout, keeping up with our line of products that we make periodically all year: vinaigrettes, oils, mustards, spice mixes and salts, teas.. Our soups, sauces, vacuum packed ready to eat/pret à manger dishes..
Winecaps/Stophaires à Anneaux Rugueux - Not new really, but a little-known plentiful mushroom in early summer that I have gotten to know and adore. It's an easy to like mushroom not so different from a Portabella say, so just sautéed, in an omelette, risotto or pasta dish, yum.. It was our star until the chanterelles came around.
Day-old Day lilies were a revelation - I like the fresh petals of the day for salads, but I had read that the closed day lilies were used in Chinese cuisine and François finds them sweet if a bit mushy, so I made a point of playing around this year. Stewed with pork (as in the Chinese recipe) seems a stretch, but fried in tempura, they are tops!
Carotte sauvage, Queen Anne’s Lace: One of those wild edibles that has been on our todo list forever. The delicate umbrella white flowers are so aromatic, with a sweet carrot scent and notes of green, celery, cedar, menthol.. Nice as a subtle infusion (sauce) or ground up as a finishing spice, I’m exploring the possibilities still. On my menu now in a carrot kolrabi slaw with lamb’s quarters, wild mustard long pepper and duck.
My wild coffee: A mix I’m working on, ever evolving.. Kind of like a cereal coffee, but not. Featuring roasted dehydrated apios (ground potato), dandelion root, chaga (that famous cure-all wild mushroom that grows on birch), wild carrot root, amaranthe, among other various ingredients.. for a wild & local coffee replacement (alongside our house tisane and mushroom tea!). A bonus for Food Day Canada, that I might keep on the menu for our more avid wild diners. I don’t see how I could market this; like so much of the stuff we do, so expensive/plant heavy/labour intensive. No caffeine, but I think it’s pretty interesting. It tastes like coffee, but local and medicinal, another kind of boost!
Wild Cocktail kit: I let my creativity go concocting various ingredients for cocktails, such as a sarsaparilla sugar, spruce/mint sugar, sumac salt, some syrups and shrubs (sweet/fruity vinegars) building on what we already have like our wild grape ‘balsamic’ or milkweed flower, elderberry/elderflower syrups.. Wild cherry with highbush cranberry, mixing in juniper and spices, Labrador tea, Wintergreen.. I already have many infused spirit, syrups, herbal vinegars and building blocks for bitters. But the thing is, we don’t drink cocktails (preferring wine), we don’t have a liquor licence, so what’s the point, I lost steam when more pressing jobs came onto the agenda. Most of it got transformed into dessert or are sitting there until the next time I want to pick up that thread.
Flower bouquets This used to be a waitress chore that has slowly become mine over the years. I pick the flowers for starters, so why not follow through. I have found that I love making the bouquets, first of all since I didn't find there was enough love going into it, and the truth is, I simply enjoy it. It's a zen part of my day. I always remember Anne (L'Eau à la Bouche) fretting over the flowers and at the time, wondering why she wasn't delegating and doing something else more important in the kitchen, or talking to her stressed out chef de cuisine, ha!? I never stop learning from her.
Menu hits: At la table des Jardins Sauvages
Venison carpaccio with sea rocket and wild garlic mustard, crinkleroot aioli, Menestrel cheese, pickled buds and sprouts – the quality of the meat (ours!) helps, but here it was the spiciness of the sea-rocket rounded out with the aioli and the cheese, and a good olive oil (sorry, I’m so local but have not found an equal for this, besides Highwood Crossing Canola oil maybe). Coup de Coeur à François.
Crisp veg salad with wild greens, wild chimichurri, pickled egg, petals and duck cracklings – I made this in several versions this summer without the duck or egg which takes it to the next level, but just a bunch of veg sliced thin and marinated with a vinaigrette that I punched up with a pesto of wild herbs under a mound of different wild greens seasoned with a good oil and our herb salt.
Halibut with sea greens and smoked tomato With fresh fish, can’t go wrong here.. I used my wild salted herbs for an easy sauce with a wine reduction, touch of cream. Instead of a latke or one of my usual potato crinkleroot bases, I made a Leffe, a Norwegian pancake thingie, neat. Like wet gnocchi dough kneaded, rolled out and cooked like crepes.
Wild flower sorbet: The dominant flavour was the milkweed flower, also giving it it’s pretty colour, but the elderflower, acacia provided good background. Paired with a sweetclover cheesecake or pavlova and sweetgrass , it stole the show.
What the hell is going on at Marché jean Talon? Such a beautiful place to be in summer, so much top notch produce, it’s so busy, yet it’s dead. It’s become a tourist destination, which should be great, but it’s packed with people soaking up the scenery and eating sausage on a stick, no one with a bag in hand. The actual shoppers have been scared away. For sure, there are public markets sprouting up everywhere, so why leave your village or neighborhood, not to mention supermarkets are doing a somewhat better job with fresh and local.. But still, but nothing beats MJT at this time of year, people seem to have forgotten. You need to know where to go for the best of the best be it corn or tomatoes or herbs, but François is there for that! And there is parking underground.
Anecdote/Theme of the summer:
Carpe diem with Family & Friends. Life is short. No matter how fabulous or insane life can be, the most important thing is staying true and taking care of ourselves, finding time to be with family and friends. Our business is our baby and forever a labour of love - the momentum is easy, we love what we do, but it is never really all that easy. We have to do what we have to do, which does mean working our asses off in season, weekends devoted to work, but we’ve decided it’s ok to slack off here and there for family events too.. As well as making a point of jumping in the river as often as possible. Our river is a blessing, a wonderful refreshment, offering up a killer back massage or a bath, a moment to wind down solo and breathe in the country air, gaze in awe at the massive trees and herons circling above, also the perfect setting for a romantic apero or crazy bonfire party. Cheers big ears!
At les Jardins Sauvages, we are celebrating Food Day Canada/ Journée des Terroirs, August 1st!.
This is a national ‘holiday’ celebrating local food and good eating. On the same day, across the country, both chefs and home cooks (whole villages even) will be simultaneously feasting on menus composed of fresh and local products while raising a glass to our rich and diverse culinary landscape. Organized by Anita Stewart, acclaimed food writer and long time proponent of Canadian food, she has lots of great people and restaurants on board, check it out.. www.fooddaycanada.ca.
Of course, my menu is always focused on local, artisanal and wild foods, but I love this initiative. We should be eating like this year round both for our health and happiness, as well as for the land. I like the idea of fostering national and regional culinary pride, and I am all for another reason to get together over good food and wine, one day at a time. At the height of the growing season, every meal is so easily a celebration, so why not join in!
Alongside the market (Jean Talon) and cooking at the restaurant, we are up to our nose in putting up the harvests - dehydrating and infusing, blanching to vaccuum pack/ freeze, pickling up a storm.. The wild vegetables, the flowers, the marine greens, the berries.. And now, the mushrooms! Time to indulge in the abundance!
Our Food Day Canada menu can be viewed below or at www.jardinssauvages.com
To reserve, please call 450-588-5125
To take the beverages to the next local level (replacing coffee or tea), we have a new ‘wild coffee’ in the works.. Last year, we did the wild mushroom tea (like a tastier version of Chaga) which many liked but some found weird to finish the meal. Something more like coffee is on order, look out!
Canada Food Day Menu*
August 1st, 2015
House smoked Arctic char and gravelax with sea parsley gribiche and pickled day lily and daisy buds, sea spinach and sea-rocket salad with glasswort and Canadian sandspurry, wild herb chimichurri and nasturtium
Corn and Lobster mushroom chowder with cattail broth, garlic mustard leaf, cattail spear and pollen
Wild ginger and miso duck with Quebeclong pepper, buckwheat noodles, kohlrabi slaw with lamb quarters and wild mustard, milkweed brocoli tempura
Venison from the farm with our ‘wild steak spice’, cauliflower and wine-cap mushroom gratin with l’Amateur cheese, ratatouille
Option : Quebec Cheese plate – a selection from the region, chutney and homemade bread (100g for two; 20$ supplement)
Sweet clover flower and sumac upside down cake with wild berries and sweetgrass (wild blueberries, elderberries, saskatoon berries and squashberries), American black walnut and Maple-scented Lactarius semifreddo
Wild leaf & flower tisane, Fair-trade espresso
Sparkling water (5$ supplement)
95.00$ tax included, service extra
(82.63+ 4.13GST +8.24PST)
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Your chef : Nancy Hinton
Your host and forager : François Brouillard
29 years the pioneer in Quebec wild edibles
Spring 2015, a slow start but officially here and going fast now..
Wow, the fervor of spring, ie the beginning of the growing season, feels new and exciting each year but if I look back at written words over the years, it’s like groundhog day, and I’m an annual seasonal broken record.. Maybe that’s partly why I don’t blog as religiously anymore.
So I’m streamlining here with main highlights and an updated slideshow of spring edibles (below), most of which are peaking now.. And honestly, it is indeed different and ever as thrilling year after year, I just no longer feel like repeating everything ten years later.
Spring 2013 post with more detail and photos.. (back when I was able to upload photos here)
No Doubt, Spring in St-Roch really is the jackpot season, when there is the most abundance of edibles in our backyard. Highlights are always the wild salad greens which are really good this year; with the cold start, the dandelion isn’t bitter at all for instance, the spring beauty, trout lily and daisy so sweet, the live-forever juicy..
Beyond the little curiosities such as apios (wild potato), the day lily shoots and varied sprouts, roots, spruce tips and such, it always comes down to two main topics in spring..
About ramps: I have said it all before, but..
Bottom line: Know where your ramps are coming from, they are slow to reproduce and need to be harvested sustainably, which is why they are illegal in Quebec. Pick on your own property and you won’t be ripping out any roots, picking carefully and moderately. Harvest the leaves at the end of the plant cycle and use in salads or as an herb, make pesto for the freezer. Same story with crinkleroot and wild ginger which also have a slow cycle, and so are on the endangered list - you can’t be ripping out the roots. Pruning a healthy population on your own property is the only way to go, which is what we do. Chefs and diners should be aware, there are a lot of hacks out there wrecking it for the rest of us.
About fiddleheads I have said it all before, but..
Bottom line: Don’t worry, they aren’t toxic, you just need to wash and cook them. There is a molecule that is hard to digest, but it is water soluble and denatured by cooking. They grow in swampy areas, so another reason to wash and cook. But they are super nutritious and delicious if fresh and cooked properly. 5 minutes in lots of boiling water is all it takes, then sauté with garlic, butter/olive oil, a squirt of tamari and cider vinegar, salt&pepper. I like a splash of hot sauce too. They are great with bacon, as well as in curry or stir-fries, or just plain with a meat dish.
Get out there, breathe the spring air eat some greens!
Visit us at the restaurant Our spring menu
And our workshop dinners are every second Sunday from May to July.
Visit us at the Jean Talon market! The walls are down and producers will start showing up as of this week..
Like our Facebook page Les Jardins Sauvages if you want to stay tuned to what is in season and available at the market..
I grew up with hard tack. Not many people here in Quebec have ever heard of it.
It’s a dried bread biscuit from Newfoundland sold in chunks in paper bags. Once a staple for fishermen or folks in far-away regions when fresh bread wasn’t always available, food was scarce and you needed to stretch a meal..
My parents are from Newfoundland, my Mom from St-Johns and my Dad from Deer Lake, now well integrated Quebeckers, fluent in French with their cute accents, francophone grandchildren and all. They are the best, but when I was growing up, I hardly thought so. As a young one in Quebec city with innate survival skills, I hardly wanted to let on that I was Anglophone, let alone ‘a Newfie’. Already aware that we stood out like sore thumbs, the last thing I figured I needed was Newfie jokes. My mom made her own brown bread and composted, sent us to school with peanut butter sandwiches in recycled milk bags, I wore hand-me-downs and said chesterfield when my friends said sofa; it was a struggle to not to feel embarrassed next to my ‘fancy’ friends.
Nonetheless, I always knew my Newfie grandfather was cool, he hunted and fished and told good stories flecked with colourful expressions we barely understood that sounded so neat. We loved hearing tales about our ancestors in Newfoundland, both families pioneers (be it exploring the arctic or in civil engineering). As an adult, obviously that heritage is something I embrace, so it’s high time I pay attention to the culinary side too. I hear about exciting things happening on the dining scene, but for now, I’m more interested in the old school ..
Flipping through the spiral bound ‘The Treasury of NFLD dishes’, I felt a warmth, like with many old community cookbooks from Quebec/Canada. Objectively, the recipes seem quite boring, rustic or quaint, yet many dishes struck a chord with me because they reminded me of my childhood, which was a good one. Although I was very critical of much of what my Mom made (being a fussy contrarious brat), her chicken soup, stuffing, stew dumplings and molasses cookies evoke fond memories.
Sharing these food memories with François over the years, a mixed/pure-laine francophone Quebecker and curious gourmand, he couldn’t help but wonder about this hard tack stuff. I told him that I remember it tasting kind of like soda crackers which he adores (one of the few industrial foods in our pantry, he crumbles up handfuls into his soup?!) But no, these are Hard biscuits (as in hard like wood) that need to be soaked to add to a dish, not normally eaten as is.. Yet as kids, we used to crawl into the cupboard next to the Grand Prix milk (yuck) and pick out a piece each to gnaw on, when there was no more cereal or other accessible snacks, I guess.
So, it was on the agenda. I had to make some Brewis for François (and for me), which is what you call a hard tack dish, typically made with salt fish. The traditional recipes tell you to soak the hard bread in cold water overnight. Then you soak your salt cod in cold water overnight. The next day, you change the fish water and cook in fresh water gently until done. Clean and flake. The hard tack is supposed to be brought to a near boil in its soaking water and turned off (so warmed through). Then you mix the two together and sauce with scrunchions (fried pork fat bits somewhere between lardons and oreilles de crisses).
I got the precious bag by the mail from my mom via Aunt Carolyn. I don’t recall any French on the label when I was young, nor was there any mention of ‘low fat’ then, ha. Three ingredients: Flour, water, salt.
François went straight for a piece, didn’t seem to know what to make of it, but went on to nibble on it for an entire period of a Mtl Canadians hockey game. (Hard tack is good for stress, it seems).
I was eager to cook it for him! I thought I should go trad first, but c’mon that recipe is kind of dismal, calling out for a riff. I had to dress it up, and impress François with this novel Newfie thing. Being a chef, naturally, I used what was on hand and went from there for my brewis creation.
We get free fish heads from our fishmonger friends so often, we always have halibut cheek meat or some kind of fish stewing, so that was a good starting point. I added shallots, lardons, ramps, tomatoes (from Lussier), corn and swiss chard from our freezer, crinkleroot(wild horseradish), a touch of white wine and cream. I added the soaked, reheated hard tack in pieces and it turned into a beautiful hash. That stuff soaks up a surprising load of liquid, so I was happy that I kept it separate first (being inexperienced with this kind of dish but experienced as a cook). Afraid it would amount to a big mound of mush, I hadn’t used enough water at first, having to add some to properly rehydrate, controlling the two before mixing. Anyhow, now I know I can liberally soak and add it all to the fish. It turned out great, accompanied by a salad of wild spring greens.. And François really enjoyed it. He thought it tasted like Gaspésie.
Final verdict: Yes! For me, maybe not for you.
The hard tack does not dissolve into mush, keeping texture while thickening and boosting a one pot dish, kind of like cooked potatoes or dry bread stuffing or salad and it has a kind of bland but comforting taste, perfect to accompany a punchy, saucy protein. So, another starch option among the rice, polenta, pasta, potatoes and company. I might prefer rice or a fresh slice of bread with my meal, but I will definitely finish my bag of dried biscuits, try other versions of brewis and have some fun. Do I think others should order some up? No, not necessarily. I could easily do without in my kitchen, but perhaps it will become a pantry staple just so I can whip up the occasional brewis. I love the idea of preserves and a stocked larder in general, feeling like I’m ready for anything, always able to make a hearty fine meal at home no matter what storm or disaster might hit.. I also love ingredients with a story.
Especially in this case, it’s a with a nod to my Newfie heritage with respect and thanks, and a desire to share stories and mix cultures that makes me want to carry on this bizarre dry bread tradition. Next up, maybe some moose brewis for my Grampy.
Photos: Hard tack and my halibut head brewis, François eating with appetite
Ok, enough with my seasonal rant about eating local and fresh, enjoying the seasons in time, blablaba..
The reality is it is still winter, everyone is fed up, what to do? No choice but to suck it up, get out when the sun is shining, cook up a storm at home with imports or whatever will make you happy in the moment. Chez Nino helps.. The snow crab and nordic shrimp have begun; Another key address at Marché Jean Talon is Ferme René Lussier for great local tomatoes!
But! Of course, I have to say something about eating well off season too, and that comes down to putting up. No one talks about it past Sept/October, but this is the time to convince any gourmand that it’s a good tool to have in your box, FTR utterly essential in my world for year round happiness. Now is the time to dream ahead and start planning for next year.
Eating seasonal food out of season is very cool too. Local, fresh, put up at its peak. It’s our way at La Table des Jardins Sauvages, and we've been trying to convince people of this for years with our line of local & wild vegetables and mushrooms that are frozen sous-vide. It's beginning to catch on in winter, one customer at a time, from the market clientele to chefs.
At the restaurant, we have our roots stored for the winter, greens blanched and vaccum packed or dried, mushrooms, pickles, frozen berries, coulis, tomatoes, peas, corn, game, you name it .. We have a fully stocked pantry and ten freezers. It’s a parallel approach - taking full advantage of the season, gorging on fresh while preserving the bounty for later.. It becomes normal to eat ramps, fiddleheads, corn and sea spinach in winter as if the seasons don't matter, but it means we have local and wild all year, our trademark. Like in the old days, it just makes sense, and its delicious.. So basically, we’re following the seasons, except for in winter when you eat the other seasons from the gardemanger.
Trust me, you will be less grouchy in winter when you have a freezer full of goodies and canned goods in the pantry.. The thing is, with a whack of preserves, no matter how brutal the weather, you don’t need much to be content, maybe a touch of green crunch and tomatoes from local greenhouses or a bunch of romaine from the store .. Not to mention that if there is a major catastrophe, you’re covered for a while (I’m waiting for the next ice storm, we will be wining and dining, weehah!).
So keep that in mind before the growing season starts! Think like a cook, MEP (prep) for the year.. Enjoy the moment first, but don’t forget that at the same time, you could also be preparing for next winter without too much effort. Clean or cook a bigger batch when making dinner, pop a few containers into the freezer. Take a few hours a week, or a day a month in summer/fall, make a party of it, and put up! A foodie stay-cation?! Canning is a good idea for tomato sauce and pickles, but most things are fine, even best just frozen, often blanched/cooked first as with vegetables. Of course, a sous-vide machine to vacuum pack is ideal but I find that most things for the home are fine in Tupperware style containers. I do our soups and sauces that way and they keep well for months so you shouldn’t be afraid to freeze if you don’t have a sousvide machine.. A dehydrator is great for an array of things, from herbs to fruit to onions and mushrooms.
These are my lifesavers, some ideas to get you psyched and ready..
Quebec Garlic/Ramps/Scapes: With the bulb or root, mince and pasteurize by cooking slowly in oil (no colour). Freeze in small containers or sousvide. Pull one out every month for the fridge and every day cooking. Leaves can be transformed into raw pesto (frozen) as with scapes and used the same way. A knife tip/scant teaspoon goes into my salad daily. (Our ramps our picked sustainably on our own property for home use only).
Stinging nettle: Great dried (for tisane, soups, to grind as an herb/seasoning/food additive) or blanched and frozen for soup.. Or made into soup right away..
Most salad greens are best eaten fresh in season and that’s it. Sturdier ones like spinach/lamb’s quarters can be blanched and frozen. Which means you can’t make salad with them afterwards, but they make a nice veg accompaniement or added to soup, pasta, omelets, smoothies etc..
Herbs: Dried or Pesto. I dry some except the most delicate, and make pure pestos, say with sea parsley, sea rocket, crinkleroot leaf (minced with oil, salt) and freeze in small containers to use in cooking. For the market/home, I make a finished pesto (sea spinach, sea parsley, garlic, cheese..) which is ready for pasta, pizza or whatever.
Salted Herbs: I love this old-fashioned recipe which consists of mirepoix (onion, celery, carrot) minced with a ton of chopped herbs and summer greens (a dozen plus) and salt. I use this magic potion to boost stews and soups, for quick sauces and marinades. I use less salt than a traditional recipe so I freeze it, but it could keep in the fridge for months)..
Tomatoes - Sauce is the easiest. Whole tomatoes are nice to have too. I can both in mason jars, but it’s easier to freeze, less trouble and you don’t need to worry about ph (acidity). If you jar, make sure you know what you’re doing, add some lemon and boil the jars for 10min+.
Wild and cultivated vegetables, buds, corn, fava beans, peas.. Clean, blanch a few minutes and freeze sousvide or in ziplocs. Some vegetables are best roasted (say squash) before freezing. I pickle some buds and fiddleheads, but keep most natural for later use. For some, it’s a one time seasonal soup and that’s it (served fresh at the restaurant, or packaged and frozen). Forget about putting up asparagus, say.
Mushrooms: I put up 30+ varieties in a myriad of ways, it depends on the mushroom (Dried/Frozen/Pickled/Candied..). Some are best dried (those with a soft texture or with aromas that only develop upon dehydration as with boletes); some firm varieties can be frozen as is but not many as they often develop a bitterness, on top of a mushy texture; many I have found can be frozen well after a first cooking. We have a frozen, local ‘Melange Forestier’ (with first cooking) that we introduced last year, just starting to take off as customers/chefs realize that it’s a good deal, local quality variety that you just can’t get here in winter and if you buy fresh, imported and cook them up (losing half in water), it ends up costing you twice as much. Forget about wild mushrooms in winter otherwise beyond the dried for soup/sauce/stuffings.
Stew/Braised meat: In hunting season, I make big batches of stew from moose, duck, partridge etc and freeze for the winter. When we slaughter whole deer, I keep all the tender muscles for roasting, make sausage and braise the rest, making stock with the bones – all gets frozen for future use. I highly reccomend meat sharing (a carcass from a local farm, butchered in pieces, shared among 2-4 families) if you don't have a good butcher like Prince Noir nearby.
Fish/Seafood is best fresh, but still when you come across whole fish freshly caught, filet it up and freeze (this is best sousvide or if not cooked within a couple of months). Nordic shrimp and scallops IQF if fresh.
Berries, fruit: I make jams for the shelf and coulis (both canned, as well as some less sweet for the freezer); I like to freeze most berries whole (and rhubarb diced) IQF to cook with them year round.
Pickles: Ok, pickles remain a condiment, not a main course to drown the winter blues, but how nice to have on hand to punch up a salad or accompany a charcuterie plate with sparkle, color and crunch. Besides the classic JS fiddleheads and mushrooms, I pickle a shitload of things, have a few traditions like hot sauce and ratatouille that aren’t wild at all, but necessary in my pantry, like my natural green bean pickle and peppers.
There are so many more possibilities on all fronts, from the cooked to the pickled, or natural fermentation (more tricky), to wines and alcohols, extracts.. I steep herbs in alcohol (thé des bois, foin d’odeur, juniper berries, elderberry) too.
Certain precious things should be kept seasonal, because they are best that way. But who’s to judge. Almost anything you love can be put up in some form or another. I like to eat ramps and sea spinach year round (a relatively new luxury habit of mine being with François des bois), which in fact only makes me more excited when the season starts, so I can stock up..
I hope I have you revved up for the growing season, and eating well off season too.. Don't despair, the greens are around the corner!
PS and BTW, many of these preserves, we sell at our kiosque Marché Jean Talon if you don't feel like doing it yourself..
My spring rant on the seasons and the BS PSC
Although spring greens are still a far-off dream, I had my first taste of fresh snowcrab and head-on Nordic shrimp last night, what an early Easter treat!
‘Live in each season as it passes, breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.’ Henry David Thoreau
This is a favourite quote that is never far from my mind, my life being so intimately entwined with the seasons at Les Jardins Sauvages. Nothing resonates with me more, gets me fired up like the changing seasons and their accompanying treasures. So on the flipside, this quote recalls a recurring pet peeve of mine at the dawn of spring in recent years – that of the Premature Seasonal Celebration ..
I’m talking about the phenomenon of Maple menus all over town in February and March - not weeks, but months before the sap runs. For the record, it is now April and the season has barely started with a trickle, on the verge in most regions of Quebec - yet the theme seems unfairly tired. Similarly, chefs who claim a local, seasonal cuisine have already launched their spring menus featuring morels, fiddleheads, ramps, asparagus and lobster when hello! there is still a foot+ of snow on the ground, and another snowstorm or two on the way. In this food obsessed age and supposed reverence for what is precious and local, why the hell is it cool to follow some other country’s seasons? Why is everyone in such a rush?
Understandably, the endless winter has gotten people antsy, so anxious for spring that restaurants, purveyors, journalists and eaters can’t help but jump ahead. It’s also normal that restaurants want to fill the dead season following Valentine’s day and the Montreal Highlights Festival with some kind of event, so why not maple.. The media naturally aims to be a step ahead. But c’mon, it’s out of control; perhaps we could use a little collective imagination instead of propagating the PSC and BS, or BullShit Seasons .
The thing is, when the real time comes for the real thing that is fresh, at its peak and local!, when there is something to earnestly get excited about and celebrate, people are blasé, already moved onto the next thing that isn’t in season yet. Like crowds flock together to gorge on last year’s maple syrup, the first taste of asparagus for many at the hotspot comes from Peru or wherever.. Fiddleheads and dandelion no longer seem exciting in May when they are at their best. By the way, Strawberries and Rhubarb won’t be any good until June; Forget about Fava beans, Peas, Chanterelles and sea asparagus until July.
Is it because everyone wants to be the ‘first’, ahead of the game or what? It feels so phoney-baloney, like everyone is disconnected from the land and who cares. Beyond spoiling the beautiful notion of the seasons, what really gets on my nerves is not cooks purchasing imports, it’s the pretense of a seasonal approach and lack of respect for what is really top notch quality, that no one seems to care about authenticity, agreeing to play this ridiculous game of BS seasons.. I can see how this can easily happen to an urbanite who innocently has no clue what is growing on the farm or in the woods, relying on magazines, bloggers (who are equally disconnected) and stores and suppliers (who import most of what they sell) instead of nature for seasonal cues . A good reason to get to the countryside and to the farmer’s market more often for a dose of fresh air and grounding reality.
Hence a cry from an annoyed country girl who loves her seasons and food, enough of this nonsense.. Seriously. Why can’t we all just chill out and enjoy the seasons as they pass, live a true connection with nature instead of a fake one. Everything in its time. So, it’s still cold out, bundle up and go soak up the last of the winter with some spring skiing and a French onion soup or Cheese fondue, get out to a cabane à sucre when the sap is actually running next weekend for some cuvée 2015. Fine if you’re dying for some green crunch, add some imported asparagus or greens to your dinner plate, but for goodness sake, wait for our local harvest before making them the star of the menu..
The real thing tastes and feels better, and should be valued as such.
Montréal Highlights Festival
For the last two weeks of February, Montreal lights up with culinary activity with an array of events, visiting chefs and etc. The themes this year are: visiting country Switzerland; city Washington DC, Que region -Lanaudiere, hurrah..
A few dates featuring Les Jardins Sauvages
February 21, 22 : A taste and meet with the producers of our region at Jean Talon Market on the second floor as of 9 :30am
February 22, 2pm : A workshop/recipe with chef Nancy Hinton at Jean Talon Market, 2nd floor
February 24 : Special event dinner at Restaurant Le 400 coups where Nancy&François will be collaborating with Chef Guillaume Cantin’s team for a 4 course wild menu featuring our products http://www.les400coups.ca/a
The magical world of mushroom aromas - A lot of je ne sais quoi
Tis the season. I am processing hundreds of pounds of mushrooms every week – cleaning, slicing, dehydrating, blanching or cooking, pickling etc. A ton down now, with another ton to go, I am living in a mushroom cloud. Boletes, Chanterelles, Hen of the Woods, Puffball, Hedgehog, Yellowfoots, Matsutake are all perfuming my kitchen, headspace, car, curtains and clothes..
After all these years at Les Jardins Sauvages, I know the 30+ varieties that we harvest intimately, and I am enchanted by their heady scents year after year.. I have a good nose but always have a hard time nailing the damn shrooms with words, reminding me of my first winetasting class. They are not only mysterious and elusive in the woods, but on the palette – each one characteristic and complex, so hard to pin down.
Unmistakable, unique, nothing smells like Matsutake mushrooms for instance. Fresh, in the oven or dehydrator, they are seriously intoxicating on different levels. Cinnamon and Flowers definitely; one year I noted violets/lilacs, this year I say rose ?? plus a lot of je ne sais quoi..
My car still harbours the lingering odor of freshly picked baskets of porcini from a week ago - another mushroom that leaves its mark. Fragrantly earthy, nutty and sweet smelling, even better in the pan or yet the dehydrator, where an entirely different set of aromas develop: vanilla, soy, coffee and spice. Hen of the woods roast up like chicken and corn, wild oysters like almonds and chicken. Others smell like walnuts or citrus (Delicious Lactarius!), it’s crazy. Puffball can be pungent and black trumpets musky but like with cheese or truffle, there is such a thing as 'good stink' that translates into great taste.
When cooking, the aroma notes like 'chicken' are often associated with the Maillard reaction (caramelising sugars & protein) mixed in with what I call the forest (piney/woodsy/nutty etc). However, with many shrooms, especially in the bolete family, once dried, you get a whole other family of increasingly complex, often exotic aromas that you don’t get fresh or cooked – fruity flavours, vanilla, chocolate, caramel, butter, coconut on top of the nuts and earthy notes. This last group I call ‘sweet’ because I associate them with dessert. The red mouthed bolete, larch bolete, slippery jack and Maple scented Lactarious are incredible naturals in the sweet kitchen.
There is something hauntingly addictive about wild mushrooms. Many nature lovers get hooked in the hunt, whereas with cooks and gourmands, it is at the stove and table. Beyond their deliciousness, nutritional content and newfound medicinal properties, they win you over with their mystical aromas. Then with their flavours of course and omnipresent umami kicking in with protein and minerals, texture and mouthfeel, plus whatever bonus the accompanying recipe delivers. Mushrooms are fine dance partners, pairing well with a delicate fish or slab of red meat; they can jazz up a sidedish or take the leading role in a pasta, tagine or risotto, ice cream or cookie. There is a mushroom for everything.
I obviously love my shrooms and I have picked them apart, figuring out which ones are best cooked or dried, braised or roasted, pickled or candied, steeped or pulverized. I spend a lot of time cooking them and teaching people how to prepare them. Everyone wants to know how to pick and cook, but it’s the aromas that fascinate me most. I know them almost better than my family, but I have just about given up trying to describe their nuances. A few years ago, I had employees participating in my little shroom sniffing exercise like a wine tasting, but it got me nowhere beyond laughs. Ok it smells like my grandma’s apple pie (so you mean apple and cinnamon?, I guess). I look at my notes from the early years and I see ‘maple’ for chanterelles or ‘pine nut’ for matsutake.. And this is true, but now I’m no longer objective, I know them too well, it’s that they just smell like themselves, like a ‘Chanterelle’ or a ‘Matsutake’, as a pear smells like a pear and an orange an orange.
And I guess, that’s enough for me. I’m at an age that I have no problem accepting some magic and ‘je ne sais quoi’ in seeking out and understanding the truth about things. There was a time too when I was bent on figuring out what molecule (a protein I thought) in certain boletes that creates a solid emulsion, to hear from a scientist that it was probably a complex saccharide of some kind; anyhow now I've moved on, comfortable with what I understand, able to exploit or avoid its emulsifying properties without delving into the chemistry.
Plainly viscerally, I have simply discovered a marvelous world of aromas with mushrooms that few people are aware of. I might be done with over analysing, but I do encourage you to sniff your mushrooms.. And I can’t help but think François Chartier would have fun attacking this one day. Let’s just say that a mushroom is not a mushroom and any one way more complex than a stick of celery or stalk of rosemary.
My Stupid Mushroom aroma notes
Agarics Champêtre very mushroomy, toast, fruity chocolate (cherry blossom), truffle
Armillaire Ventru mild but with a bite, toothsome texture, nutty, ostie/church wafer; chemical off notes with high heat; dried: fruitcake, spice, citrus
Bolet baie buttery, fruity, excellent, rare (boohoo)
Bolet insigne moka, molasses, hickory
Bolet jaune toffee, vanilla, coconut, butter
Bolet orangé roasted nuts, major floral component
Bolet à Pied Glabrescent fragrant, subtley floral, honey, caramel, green nutty as in stone fruit pit, caramilk
Bolet à Pied rouge very fruity, vanilla, chocolate, playdo
Cepes aromatic and meaty (roast beef), soy, vanilla, coffee, cinnamon, nutmeg
Cèpe des Mélèize very sweet, moka, chocolate, vanilla, butterscotch, strawberry ice cream
Chanterelles maple syrup, almonds
Chanterelles Clavaires earthy, meaty, maple syrup, almonds and coconut
Chanterelles en Tubes hot milk, cappucino, caramel
Coprins meaty, woodsy, walnuts, long cooking best
Hygophores apricots, chicoutai
Lactaire Délicieux brittle, delicate, floral, walnuts, citrus
Lactaire couleur de sui citrus, flowers
Lepiote lisse mushroomy, much umami, soy, nuts
Lobster mushroom firm texture, not much flavour, but yes lobster, earth, fresh esp dried: fresh, coconut
Matsutake particularly aromatic, unique: floral, fruity and earthy all at once, chewy texture, citrus, pine nut
Mousserons supremely delicate, coffee, honey, citrus, bitter almond, kirch
Morilles deep and earthy, musty, intense but subtle, truffle, coffee, spice, chocolate, oreo cookie
Pied bleu Strong, meaty, nutty, sapin, peppery, vegetal
Pied de mouton Mushroomy but fresh, acid, buttery even cheesy, cook low heat, dried: butterscotch, almond paste
Pleurotes(automne) delicate, almonds, bbq chicken
Polypore Souffré Watermelon, lilacs, corn, lemon
Polypore Poule des bois Delicate, chewy, melon, corn, roasted chicken, almonds
Trompette de la Mort Sweet and deeply earthy but fresh, complex, truffle, licorice, beurre noisette
I was asked by Eater Mtl for my thoughts on ‘How to change the world through food?’ as a local annexe to a global feature on ideas for change on Eater. http://montreal.eater.com/2014/9/21/6662949/montral-change-food-lesley-chesterman-normand-laprise
Here is the unabridged version of my reply..
Yikes, a loaded question that I attack more wearily than say 15yrs ago when I was a young chef caught up in Quebec’s burgeoning cuisine de terroir. Inspired by Alice Waters (and our Quebec version, Anne Desjardins), I was embracing Slowfood, Fair-Trade and sustainable fish, I was dating a forager, hanging out with farmers, devouring documentaries and books that denounced the problems with our food system and offered solutions.. It all made me hopeful that life was rosy for the future of food in the world.
But WOW, CHANGE IS SLOW.
Despite the promising wave of interest in everything food, artisans are struggling more than ever and there is even more hunger in the world, a widening gap between rich and poor. All those books I read & documentaries seem to have vanished in a void. Thanks surely to the parallel growth/stronghold of the industrial system and big business, which I am convinced is not the answer.
So, THE ONE BORING THING I have to say to everyone in the western world is SPEND MORE on your food. Yes, as in $$ /% of income (less on other stuff like shoes and Iphones etc). But at least investment in terms of TIME and EFFORT. As in Sourcing & Shopping (farmer’s markets over superstores), or growing, connecting with people who do. Not everyone needs to be out gardening or foraging for greens, but peeling your carrots is a minimum. Opting out of big ag and supporting local. Choosing Fair trade for imported, Café Rico over Nestle. Voting with your dietary dollar. Cooking real food and putting up.
This is the time of year to be revelling in the beauty of local harvests and investing for the winter. Celebrate abundance in season with J.Remillard at Jean Talon Market.. For example, a bunch of his green onions is the equivalent of 10 from the supermarket, same price and fresh, 25lb of root veg for your winter or a bushel of tomatoes for peanuts, check out my basil plant below. Learning to shop is the best thing you can do. Think less but better. Share a cow with neighbours or buy natural meat at Price Noir. Treat yourself to Quebec cheese.
Plus Spend More time at the table so that it’s worth it. You do not have to be rich to eat well, it’s often about priorities, planning..
Why do I think Spending More is the best way to positively change the world through food?
Win/win. It tastes and feels better. It spurs local economies. Everyone worldwide benefits from being more self-sufficient, closer to the land and community. For stronger communities, healthier soil, bees and biodiversity, a sustainable, traceable fresh food supply, we want Mother Nature on our side..
Especially that at the end of the day, it makes for food that is simply more delicious and healthy; it pays off! Quality of life/Joie de vivre is a major bonus of investing in your daily meals. Beyond wholesome, when food is pleasure, meaningful and soulful, it really does impact lives. And once on the bandwagon of real good food that is ethical too, you do not go off, no matter how hard you have to work for it – holes in your socks, leaky roof, crappy car.
I have been preaching and blogging this for ever, now I just do my own thing. And that’s what everyone has to do. For their own good, and it just might slowly make the world a better place.
Well, that's what my article is about, fiddlheads and spring/early summer wild greens.
I wish they hadn't edited out that you need to cook the fiddleheads (boil/blanch/steam) before sautéeing and seasoning, but otherwise, all good. One of my favourite pics of fiddleheads and François.
I also love my recipe for green soup that I use all the time so many variations..
And there is a host of other interesting articles there for bonus foodie reading..
The air is still nippy but the sun is shining; icebergs and tree trunks whiz by, the swollen river noisily confirming that this crazy winter is finally over; the sap is running and spring/summer is around the corner, weehoo.
A quick peekaboo to the spring edibles ahead.. In case you want to jump foreward and skip my rehashing the winter..
The winter wasn't all bad in retrospect; here are a few highlights (besides my glorious time snowshoeing in the woods which might be less of interest) winter snapshots
- ·I discovered dehydrated onions - delicious as a snack (and healthy!) - straight up naturally salty and sweet with kick, very addictive.. Also nifty jarred for convenient home cooking (to flavour a soup or sauce, say..). All you need is a basic dehydrator (as in Country Harvest from Cdn tire) and a bag of spanish(type) onions to be won over.
- We cooked up our lama and loved it. Very much like young pastured beef/grainfed veal. Wish someone else would raise some.
- We ate a lot of oysters (and hence a lot of Rockefeller mix too). We like our oysters raw, but it was cold so we did half half. I was reminded of what a versatile recipe this is, adding mushrooms and other vegetables, using it not just for oysters but on pizza and in casseroles. A template for inspiration to riff on with the seasons, I will keep it in mind long after oyster season is done.. See below.
- I made a whack of soup, true to my monicker. Maybe it was the bone-chilling weather that made my soup a hot commodity. Our soups, prepared dishes and frozen sous-vide vegetables & mushrooms sold better this winter at the market too – you can see that a certain clientele is eager to shop local in winter. Customers also seem to like the ‘ready to eat/just reheat’ aspect as much as the ‘local & wild even in winter’ thing. And they are surprised to see the quality unaffected by our putting up process. Especially with the fiddleheads, some said they would buy them like this even in season to avoid having to precook them themselves!
- Whole braised rabbit - I rediscovered rabbit (since last year). But this time, I have a new local producer and thanks to my sister Maggie whom I watched cook it whole with success, I was inspired to ditch my former cheffy treatment of deboning, stuffing the saddles for sous-vide/roast and braising/confiting the legs separately, adopting her braise whole approach. A sear on all sides for browning, then deglaze, add mirepoix etc. and bake slow for hours. Much simpler, and better since those tough flank bits just dissolve. You pull it all off the bone and mix in with the super tasty sauce, and it will please even the pickiest eater (just tell them it's chicken if you have to, although I hate that - because anyone should just be pleased to eat better quality meat).
- Favourite tisane/medicinal plants: Burdock and Nettle (any time tonic), Green oat (by day) and Lemon Verbena or Labrador tea (by night). I got into Sapin Baumier for a spell, not for its purifier/tonic/disinfectant/pulmonary attributes but mostly because it was wintery and delicous. But then I suspected I might be reacting to it, so I gave it a pause..
- Humble pie lesson wrt medicinal plants& natural remedies – I learnt that it is prudent to not be overzealous and fearless about dosage and random combinations. However studied, and only using myself as a guinea pig, the resulting cocktail can end up with consequences more severe than any experimentation in the kitchen.. Mental note: I have twenty years full time experience in the kitchen and only a couple part time with medicinal plants and essential oils. However, I have mastered several ointments and remedies, tried and true with my face & body cream, cold medicine, mouthwash, toothpaste, soap, house cleaner and a line of perfumes. Fun stuff.
- Best restaurant meal: At Le Serpent in Old Montreal, definitely.
- Best reading (magazine): The Intelligent Plant by Michael Pollen in the New Yorker (see my B&B Feb)
- Best book purchases: Une histoire du Québec, racontée par Jacques Lacoursières; Power Plants, by Frankie Flowers and Bryce Wylde (also best author names!)
- Biggest waste of time: Following the provincial election campaign in March
Now even this winter lover is officially ready to move on.
Although we do quite well in winter between our preserves and Daignault's fabulous hot-house greens being diehard daily veghead-salad eaters, there is nothing like the crispy crunch and aroma of fresh wild greens and vegetables. So yes, we are eager for the growing season. A good three weeks later than in previous years, it would be good to get the business rolling again.. With the river so high, we will have to fix our poor bridge which took a beating this spring, in order to get to many of our goodies. François has his boot suit out but the river needs to subside still.
Here's looking ahead to May when our race with nature will start in earnest: The first greens to show up are usually day lily sprouts in our yard and trout lily in the woods. Then the nettle and ramps; also spring beauty and ulvulaire, then dandelion, linden and violet, all for the makings of a great zesty salad.. The kind of food our body craves at this time of year. Hopefully, it will go down something like this: http://soupnancy.squarespace.com/blog-journalessays/2011/5/5/spring-has-finally-sprung.html
Soon enough, of course, the fiddleheads will follow - our star of spring!
And no, you don't need to be afraid of fiddleheads - so nutritious and versatile. Just eat fresh, wash and cook in lots of boiling water before seasoning or adding to any dish. For quality sourcing, we will have two stalls at Jean Talon market this year for the season! Here is an easy recipe:
Fiddleheads with garlic, cider vinegar and tamari: Wash and blanch for 5min in lots of boiling water, refresh and drain. Sauté with garlic, olive oil and a touch of butter, add a filet of tamari and cider vinegar, s&p. Serve as an accompaniement or to top a composed salad. Add to an omelette, pasta dish, or chop up and make my Rockefeller mix.
If you want more on fiddleheads: http://soupnancy.squarespace.com/blog-journalessays/2012/5/14/fiddleheads-for-once-and-for-all.html
Or if you’re wondering why I am not going on about ramps:
Been there done that too often in the past. Yes, yummy but not the end of the world. Not to mention that we have the government agency on our ass every spring in case we might have a whiff of a ramp on a menu despite our sustainable source and knowledge, while urban chefs have ramps all over the place without either. In New York and Ontario, you still see uprooted ramps at public markets! Meanwhile, they are illegal in Quebec for that reason, because they were overharvested, a few idiots wrecking it for everybody. Although not exploited for our business, we will certainly harvest a few bulbs from the abundance on our property for home cooking, but mostly we are happy with the leaves.. We take advantage at the end of the cycle to garnish salads and just about any dish, making pesto for the winter..
Nancy’s Mushroom Rockefeller mix
This is a classic prep for me, kind of a like Rockefeller mix for oysters but with mushrooms. In May, I will swap the mushrooms for fiddleheads and in July with sea spinach. In winter, we eat a lot of oysters so I always have a batch on hand. I also use it to top crostini or pizza, to stuff crepes or as a layer in a gratin or lasagne.. Simply add more eggs and a touch of milk and it’s a frittata or omelette. Add more liquid and macaroni, top with cheese and its mac’n cheese or the binder for a gratin. It's really a template for inspiration, a starting point.
With fiddlheads, blanch and chop, proceed to step 2.
1c or 12p
200g fresh mushrooms (of choice: eg. chanterelles, oyster, matsutake, lobster, button..), chopped
100g sea spinach, blanched and chopped (or spinach)
2 strips par cooked bacon, minced (optional)
2 tablespoons (30 mL) olive oil
2 shallot, finely chopped
1 garlic clove, minced
pinch chilli, pinch thyme
1 tablespoon (15 mL) unsalted butter
4 tablespoons (60 mL) white wine
1/2c (125ml) whipping cream (35 per cent) for cooking
100g (1/2c) grated cheese (Menestrel or other mild aged cow’s milk cheese like even cheddar)
1 large egg (or two)
Salt and freshly ground pepper
Drops soy sauce and worchestershire, tabasco
Juice of ½ lemon or drops cider vinegar
2 tablespoons (30 mL) finely chopped herbs (chives, parsley, dill or basil)
Baguette, thinly sliced and toasted
Or 2 dz oysters
1. Wipe mushrooms clean. If mushrooms look dirty, immerse them briefly in a large container of cold water. The dirt will sink to the bottom of the container. Then scoop them out of the water in a sieve or colander, transfer to a towel and spread out to dry or pat dry before cooking.
In a wide, heavy saucepan over medium-high heat, heat oil until hot. Add mushrooms and sauté until they start to colour. If they are wet or release juices, keep the heat at medium-high, otherwise lower heat to medium, stirring often.
2. Add shallot and butter and continue cooking a couple of minutes until the mushrooms are uniformly coloured and cooked through, about five minutes. Add garlic for a minute.
3. Add wine and boil gently, uncovered until it has almost evaporated. Add cream and stir frequently until sauce thickens. Turn off heat. Add sea spinach, bacon and cheese. Add egg while stirring. Season with salt, pepper and lemon juice/cider vinegar, a touch of soy and worchestershire, Tabasco..
4. Spread mushroom mix on baguette slices, dry or toasted bread and broil for 3-5 minutes until golden. Garnish with fresh tomato in season.
Or stuff oysters and broil for 5min.
NB. This mixture can also be used to stuff vegetables (say button mushrooms or zucchini rounds). Add a bit of stock and/or more cream and it can be the base for a potato/vegetable gratin or mac&cheese; in which case, top with more grated cheese. For a frittata, simply add more eggs and bake in a buttered dish for 20+min at 350F.