An increasing number of Quebecois are consciously adopting environmentally friendly eating habits. A clear example of this is eating “in season,” where seasonal foods grace your plate. This eating style enables farmers to respect natural growing cycles, without needing to accelerate Mother Nature’s good timing for production reasons. A seemingly small gesture, it’s actually highly economical in addition to being environmental. Want to try it out? We’re eager to help! Each month, we’ll offer you delectable recipes cooked with seasonal products, so you know what to put in your grocery cart.
In the month of July, mushrooms, pears, raspberries, zucchinis and peaches are in season. For a more thorough list of products, search the web; the Équiterre.org website is a great start.
Although it used to be that mushrooms often found themselves on the Most Disliked Food list, today they are more popular than ever! Chefs at some of the finest restaurants across the province feature this earthy delicacy on their menu, where they are the star ingredient of many a dish. Mushroom season typically draws to a close in the fall, but you can enjoy several varieties as early as mid-July . . . just in time for BBQ season! Tired of the traditional grilled burger? Try our stuffed mushrooms instead! You’ll fall in love with every bite!
Preparation: 15 minutes
Cooking: 25 minutes
454 g (1 lb) large mushrooms
15 mL (1 tbsp) vegetable oil
15 mL (1 tbsp) butter
1 French shallot, minced
1 garlic clove, minced
125 mL (1/2 cup) dry white wine
80 mL (1/3 cup) chorizo, diced
15 mL (1 tbsp) parsley, chopped
180 mL (3/4 cup) Oka cheese, cubed
Salt and freshly ground black pepper
15 mL (1 tbsp) chives, finely chopped
1. Brush the mushrooms. 2. Remove the stems. Set aside. 3. With the tip of a paring knife, remove some of the flesh of the mushroom caps to enlarge the hole. 4. Place the caps in the refrigerator. 5. Finely chop the mushroom flesh and stems. 6. In a frying pan, heat the oil and butter over medium-high heat. Sauté the shallots for 1 to 2 minutes. 7. Add the chopped mushroom and cook, stirring frequently until all the mushroom water has evaporated. 8. Add the minced garlic and cook 1 minute, stirring constantly. Add the white wine and reduce completely. 9. Add the chorizo and the parsley. Cook for 1 minute and remove from heat. 10. Set the mixture aside on a plate to cool. 11. Preheat the barbecue to medium-high heat (approximately 240 °C (475 °F)). 12. In a bowl, place the cooled mixture and mix together with the cheese and chives. Season to taste. 13. Fill the mushroom caps with the mixture. 14.Thoroughly brush and oil the BBQ grill. 15. Close the lid and cook the mushrooms for 12 to 15 minutes, or until they are tender and the cheese has melted. 16. Serve the stuffed mushrooms as an appetizer or as an accompaniment to an aperitif.
With their delicate aromas and thirst-quenching properties, provencal and Québec rosé wines from the Fruity and Light taste tag are the perfect wines to highlight the spicy chorizo used in this recipe. You could also opt for a bottle of Pinot Grigio and Sauvignon with a Delicate and Light taste tag; the wine’s fruity and floral aromas will pair beautifully with the flavours in the stuffed mushrooms.
Slightly grainy on the tongue and refreshingly aromatic in-mouth, pears are extremely versatile in the kitchen. There are over 130 varieties in Canada, 15 of which hail from our very own belle province, including the Anjou, the Bartlett, the Bosc, the Savignac, the Comice and the Summercrisp. Some are juicy, others sweet and crunchy, but all are delicious! Take advantage of the season to incorporate pears in all your dishes! This month, we show you how to make a decadent and delicious dessert—light enough to serve during even the hottest heat waves. You’re bound to lick your plate clean!
Preparation: 15 minutes
Cooking: 8 minutes
30 mL (2 tbsp) butter
2 pears, cut into small cubes
80 mL (1/3 cup) brown sugar
30 mL (2 tbsp) ice cider
1 mL (1/3 cup) nutmeg
180 mL (3/4 cup) granola cereal with almonds
80 mL (1/3 cup) pecans, cut in half
500 mL (2 cups) vanilla yogurt
1. Preheat oven to 190 °C (375 °F). 2. In a large saucepan over medium heat, melt half of the butter and sauté the pear cubes for 1 to 2 minutes to lightly soften them. 3. Set aside on a plate. 4. In the same saucepan, melt the remaining butter with the brown sugar, ice cider and nutmeg. 5. Let simmer for 1 minute. 6. Add the pear cubes and remove from heat. Let cool. 7. Spread the cereal and pecans on a baking sheet. 8. Cook in the oven for 3 to 4 minutes. 9. Take out of the oven, let cool, then grind up in a food processor or chop finely with a knife. 10. In each of the 4 verrines, place 30 mL (2 tbsp) of granola cereal. 11. Cover with a quarter of the yogurt and garnish with a quarter of the pear preparation. 12. Garnish with the remaining cereal. 13. Serve immediately or refrigerate for up to 2 hours before serving.
The creaminess of this dessert pairs nicely with sparkling wines or ciders with the Fruity and sweet taste tag. Their bubbly texture and fruity aroma will really make the sweet caramelized pear flavours pop. Such wines and ciders have relatively low residual sugar levels, which really make them the ideal accompaniment to any dish featuring vanilla.
Starting mid-July, fresh raspberries line grocery store shelves. Three of the earliest varieties to hit stores are Festival, Killarney and Nova. Wondering what to do with your leftover raspberries? Freeze them so that you can make sweet jams during the long winter months! Or (because preserving season is still a long way off!) use your leftover raspberries in this summer punch featuring white rum, raspberry liqueur and pastis. The perfect combination of sweetness and tart, this cocktail will be like a breath of fresh air at your next happy hour!
Makes 10 to 12 servings
300 mL (10 oz) white rum
120 mL (4 oz) raspberry liqueur (or raspberry syrup)
30 mL (1 oz) anise-flavoured spirit (like pastis)
300 ml (10 oz) can frozen pink-lemonade concentrate
1 litre (32 oz) mineral water
360 mL (12 oz) orange juice
10 mint leaves
Yellow and red raspberries, to taste
14 ice cubes
1. In a large pitcher filled with ice, combine all ingredients except for the orange juice. 2. Stir using a mixing spoon. 3. Slowly add the orange juice so as to obtain a colour gradient. 4. Stir again just before serving.