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Mexican-Style Popcorn

Mexican-Style Popcorn

by | Feb 16, 2026 | Featured Recipes, Non classé, side dish

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Mexican-Style Popcorn

An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

Cold winter evenings, craving a snack in front of a good movie? Here’s the perfect snack to bring a little sunshine to your home movie nights. Crispy, flavorful, and well-seasoned, it transforms popcorn into a festive version that warms both the atmosphere and the taste buds.

Mexican-Style Popcorn

Preparation

10 min

Cooking

10 min

Ingredients

  • ½ cup popping corn kernels
  • 1 generous drizzle of vegetable cooking oil
  • 5Seasoning
  • 3 tbsp nutritional yeast *see note
  • 2 tsp brown sugar
  • 1½ tsp ground sweet paprika
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • ½ tsp dehydrated Bas-du-Fleuve salted herbs
  • Dehydrated lime zest, to taste *see note

Preparation

  1. In a small blender, blend all the seasoning ingredients, except the dehydrated lime zest, until you get a very, very fine powder. Set aside. (You can also do this step with a mortar and pestle instead of a small blender).
  2. In a large pot over medium-high heat, heat a drizzle of oil (enough to cover the bottom). Add the corn and coat well with oil. Cover the pot and shake occasionally until all the kernels have popped. Remove from heat.
  3. Transfer the popcorn to a large bowl and immediately add the seasoning and dehydrated lime zest to taste. Using a wooden spoon, gently toss to distribute the seasoning evenly. Enjoy.
  • Notes
  • Dehydrated lime zest: To prepare it, zest one or two limes, preferably organic (you can also make more to have on hand for other recipes). Spread the zest on a baking sheet lined with a baking mat, then dry them in the oven at low temperature until completely dry (it only takes a few minutes!).
  • Nutritional yeast: Nutritional yeast is a staple ingredient in vegetarian and vegan cooking. It should not be confused with active or baking yeast, as it has no leavening power. It comes from cultured microorganisms (cultured microscopic fungi), fed with sugar and then processed in a way that makes the yeast inactive. This produces a nutrient-rich product, valued as much for its nutritional properties as for its subtle cheese-like flavor. It easily enhances dishes and works well in both savory and sweet preparations: pasta, vegetables, salads, soups, crisps… and even on popcorn. It’s available in powder or flake form at health food stores and most supermarkets. To preserve its freshness, store it in the refrigerator in an airtight container.

Recipes to Discover

Mediterranean Meal Salad

Mediterranean Meal Salad

by | Jan 14, 2026 | Main course, Non classé

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Mediterranean Meal Salad

An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

This Mediterranean meal salad highlights sunny flavors and simple, well-chosen ingredients that, when brought together, make all the difference!

Mediterranean Meal Salad

Prep

15 min

Cook time

15 min

Ingredients

  • 340 g baby potatoes, halved
  • 1 pinch dehydrated Bas-du-Fleuve salted herbs
  • 280 g cherry tomatoes, halved
  • ½ cup pitted Kalamata olives
  • 1 large handful fresh dill, chopped
  • ¼ cup fresh chives, chopped
  • 1 handful fresh mint, chopped
  • 3 tbsp raw pistachios, roughly chopped
  • 100 g feta, crumbled
  • 200 g canned sardines in oil, drained
  • Pickled red onions, to taste
  • 5Dressing
  • 4 tsp extra virgin olive oil
  • 6 tsp maple syrup
  • 1 tsp lemon zest
  • 5 tsp lemon juice
  • 1 tsp moist Bas-du-Fleuve salted herbs
  • 1 garlic clove, minced
  • Freshly ground pepper, to taste

Instructions

  1. In a small bowl, mix all the dressing ingredients. Set aside.
  2. Place the potatoes in a large pot, cover with water, and bring to a boil. Add the pinch of dehydrated Bas-du-Fleuve salted herbs, stir, and cook for about 15 minutes until tender. Drain.
  3. In a large bowl, add the potatoes, tomatoes, olives, dill, chives, mint, pistachios, and feta. Pour in the dressing and toss gently. Divide the contents of the large bowl between two plates. Garnish with pickled red onions and top with the sardines.
  4. Enjoy.

Recipes to discover

Express Salmon Pasta

Express Salmon Pasta

by | Dec 15, 2025 | Main course, Non classé

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Express Salmon Pasta

An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

Because even rushed dinners can (and should!) be tasty, here’s an ultra-simple and so comforting recipe. A dish that proves it doesn’t take much to enjoy a great meal!

crackers

Preparation

15 min

Cooking

20 min

Ingredients

  • 400 g penne
  • 1 drizzle of extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp salted herbs
  • 2 tsp maple syrup
  • 3 garlic cloves, minced
  • 1 salmon or trout fillet, 500 g (skinless)
  • 283 g cherry tomatoes
  • 1 jar (280 ml) sun-dried tomatoes, drained and chopped
  • 250 g cream cheese, in pieces
  • 1 large handful fresh dill, coarsely chopped
  • Freshly ground pepper, to taste

Preparation

  1. Cook the pasta according to package directions. Drain and set aside.
  2. Preheat the oven to 180°C (350°F).
  3. In a small bowl, mix the lemon juice, salted herbs, maple syrup, garlic, and pepper. Set aside.
  4. Oil the bottom of a large baking dish. Place the salmon fillet in the center. Arrange the cherry tomatoes, sun-dried tomatoes, and cream cheese around the fish. Drizzle evenly with the liquid from the small bowl, then bake for about 20 minutes, until the fish is cooked through.
  5. Using a fork or masher, crush the mixture, then mix well. Add the dill and pasta, then toss gently to coat.
  6. Serve and enjoy.
  • Tip
  • This is a perfect dish for lunches!

Recipes to discover

Salted Caramel Granola

Salted Caramel Granola

by | Sep 21, 2025 | Featured Recipes, Non classé

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Salted Caramel Granola

An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

Bas-du-Fleuve Salted Herbs are well known for enhancing savory dishes… but surprise: they work wonders in sweet treats too! This salted caramel granola is proof. Crunchy, fragrant, and full of character, it’s perfect for breakfast or as a snack. Over yogurt, in a smoothie bowl, with milk, or simply for munching, it has it all.

Prep

10 min

Cook

50 min

Ingredients

For the granola:

  • 2 cups old-fashioned rolled oats
  • ¾ cup raw sunflower seeds
  • ¾ cup raw pumpkin seeds
  • ½ cup raw pecans, coarsely chopped
  • ⅓ cup raw hazelnuts, coarsely chopped
  • ½ cup unsweetened shredded coconut
  • 2 tbsp chia seeds

For the almond butter salted caramel:

Preparation

  1. Preheat the oven to 120°C (250°F).

  2. Line a large baking sheet with a silicone baking mat. Set aside.

  3. In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, pecans, hazelnuts, coconut, and chia seeds. Set aside.

  4. In a small bowl, mix all the salted caramel ingredients well until smooth, like a caramel sauce.

  5. Pour the salted caramel into the bowl from step 3, then mix well with a spatula.

  6. Spread the mixture evenly on the baking sheet. Using a spatula, press down firmly over the entire surface and bake for about 50 minutes, until the granola is lightly golden on top. Keep an eye on it toward the end to prevent burning. Let cool.

  7. Using your hands, coarsely break the granola into chunks.

  8. Transfer the granola to an airtight container.
  • Tip
  • Once cooled, this granola will keep for about 2 to 3 weeks in an airtight container at room temperature (away from moisture and light).

Recipes to discover

Salted herb trout gravlax

Salted herb trout gravlax

by | Mar 21, 2025 | Non classé

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Salted herb trout gravlax

A recipe by Olivier Langlois

Here’s a recipe that beautifully celebrates the richness of Québec’s terroir. Executive Chef Olivier Langlois, from the boreal bistro Chez Boulay, shares a Nordic take on gravlax, featuring trout, Bas-du-Fleuve salted herbs, camelina oil, and even a hint of local vodka or gin. A delicate preparation that takes a bit of patience, but delivers an unmatched level of finesse.

Served on a crispy crostini, with a bit of Greek yogurt flavored with salted herbs and topped with a slice of pickled cucumber (made using our famous recipe), this gravlax becomes an elegant, flavorful bite—perfect for impressing at aperitif time.

A tribute to flavor, simplicity, and local products—best enjoyed slowly.

Preparation

20 min

Rest

36–48 hours

Ingredients

  • 80 g Bas-du-Fleuve salted herbs (moist)
  • 10 g coarse salt
  • 30 g brown sugar
  • 10 g staghorn sumac powder and/or lemon zest
  • 15 ml local vodka or gin
  • 15 ml camelina oil
  • 1 lb boneless, skinless trout fillets

Preparation

1. In a bowl, mix all the ingredients except the fish.

2. Place the fish fillet in a container and coat it with the mixture.

3. Wrap with plastic wrap directly against the fish.

4. Refrigerate for 24 hours.

5. Rinse the fillet well under cold water and pat dry with paper towels.

6. Place a rack on a baking sheet and refrigerate the fish until the next day to dry it well.

7. The gravlax is ready to slice. It will keep for at least 7 days in the refrigerator.

  • Tip
  • To make this recipe with salmon, simply double the curing time.

Recipes to discover

Salted herb pickles

Salted herb pickles

by | Mar 20, 2025 | Non classé

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Salted herb pickles

A recipe by Olivier Langlois

Refreshing, crunchy, and subtly spiced, these salted herb pickles are a true ode to the flavours of Quebec’s terroir. Created by Olivier Langlois, executive chef at the boreal bistro Chez Boulay, this recipe beautifully balances the tang of apple cider vinegar, the sweetness of sugar, and the aromatic intensity of Bas-du-Fleuve salted herbs.

Perfect alongside a charcuterie board, to elevate a burger, or simply to add a tangy note to your meals, this easy-to-make marinade will quickly become a staple in your kitchen. We love serving it with our salted herb trout gravlax, a pairing that brings out those Nordic flavours even more. In just a few simple steps, turn crunchy cucumbers into an explosion of boreal freshness. Grab your Mason jars!

Preparation

10 min

Rest

3 hours

Ingredients

  • 6 small Lebanese cucumbers
  • 1/2 cup sugar
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 peeled garlic clove
  • 10 g dehydrated salted herbs (1 tbsp)
  • Aromatics of your choice—dill, pepper, lemon… (optional)

Preparation

  • In a saucepan over medium-high heat, add the water, vinegar, salted herbs, sugar, and garlic clove. Bring to a boil and cook for 3 minutes.
    • Slice the cucumbers into 1 cm pieces and add them to a 1 L Mason-style jar or two 500 ml jars.
    • Pour the hot marinade over the cucumbers, making sure they’re fully covered. Let rest for at least 3 hours in the fridge.
      • Tip
      • When making jarred marinades, you can place a whole slice of onion the same size as the jar on top of your marinade. The onion will act as a weight so the ingredients stay fully submerged, while also adding flavour to the marinade.

      Recipes to discover

      Dried pork tenderloin with salted herbs

      Dried pork tenderloin with salted herbs

      by | Sep 27, 2024 | Non classé, side dish

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      Pork tenderloin with salted herbs

      A recipe by Mélanie Germain
      Columnist at Rythme FM 93.7 – 98.1

      Do you love homemade charcuterie? Here is a recipe that will take your cooking skills to the next level! This dried pork tenderloin with Bas-du-Fleuve salted herbs is a true tribute to Quebec flavors. Simple to prepare, this curing method transforms a simple pork tenderloin into a delicious artisanal charcuterie, perfect for slicing thinly to enjoy with a glass of wine, topping a salad, or enhancing a charcuterie board.

      Thanks to Bas-du-Fleuve salted herbs, this pork tenderloin stands out with its rich flavor and melt-in-your-mouth texture. It’s the perfect opportunity to try a recipe that combines expertise with local products, all with minimal effort. Let time do its work, and you’ll be rewarded with deliciously fragrant meat, perfect for impressing your guests or simply treating yourself!

      Prep time

      15 to 20 min

      Resting time

      5 to 9 days

      Servings

      10 to 15

      Ingredients

      • 1 pork tenderloin, about 500 g
      • 300 g coarse salt (pickling salt)
      • 400 g sugar
      • 50 g Bas-du-Fleuve salted herbs (from a wet jar)
      • Bas-du-Fleuve dehydrated salted herbs

      Instructions

      Step 1: Preparing the curing mix

      • In a bowl, mix the sugar, coarse salt, and Bas-du-Fleuve salted herbs (wet jar). This mixture will be used to dry-cure the pork tenderloin, absorbing excess liquid and infusing deep flavors into the meat.

        Step 2: Preparing the pork tenderloin

        • Clean the pork tenderloin well. Remove any membrane or excess fat surrounding the fillet. It should be smooth and ready to absorb the dry cure.
        • Place the tenderloin in a deep dish and coat it completely in the salt, sugar, and salted herb mixture. Ensure every part of the tenderloin is well covered to guarantee even curing.

        Step 3: First rest in the refrigerator

        • Place the pork tenderloin on a clean cloth and cover it with an extra layer of the salt and sugar mixture. This ensures the meat remains well-surrounded by salt and sugar throughout the curing process.
        • Wrap the pork tenderloin in a clean cloth. Make sure the cloth is tight to keep the meat in contact with the curing mixture.
        • Place the wrapped tenderloin on a small baking sheet. This will catch any liquid that drains during the curing process.
        • Place the tenderloin in the refrigerator for 5 days. During this time, the salt and sugar will extract excess moisture from the meat, making it firmer and concentrating the flavors.

        Step 4: Rinsing and second seasoning

        • After 5 days, remove the tenderloin from the refrigerator. Unwrap it and rinse it under cold water to remove the excess salt and sugar.
        • Thoroughly dry the tenderloin with a clean cloth or paper towels. Make sure it is completely dry before moving on to the next step.
        • Sprinkle the Bas-du-Fleuve dehydrated herbs over the top of the tenderloin. These herbs will add a new layer of flavor and texture to the pork.

        Step 5: Second rest in the refrigerator

        • Wrap the tenderloin in a clean cloth again. Tighten the cloth and tie it with a string to hold everything in place.
        • Place the tenderloin back in the refrigerator for an additional 3 to 4 days. This will allow the dehydrated herbs to gently infuse the meat.

        Step 6: Tasting!

        • After the second rest, unwrap the tenderloin and cut it into thin slices. You can enjoy it as is, like charcuterie, or incorporate it into salads, sandwiches, or homemade charcuterie boards.
        • Additional tips
        • Serving: This salted pork tenderloin is best enjoyed cold, thinly sliced, accompanied by bread, mustard, or even pickles for a contrast of flavors.
        • Storage: The tenderloin can be kept in the refrigerator for several days after being unwrapped, or even frozen for longer storage.

        This method allows you to create a pork tenderloin deliciously flavored with Bas-du-Fleuve salted herbs, with a delicate texture that melts in your mouth. It’s an ideal recipe for homemade charcuterie lovers! Enjoy!

         

        Recipes to discover

        Cheddar, Jalapeño, and Salted Herb Cornbread

        Cheddar, Jalapeño, and Salted Herb Cornbread

        by | Sep 20, 2024 | Non classé, side dish

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        Cheese, Jalapeño, and Salted Herb Cornbread

        A recipe by Mélanie Germain
        Columnist at Rythme FM 93.7 – 98.1

        Looking for a little “kick” in your traditional cornbread? This recipe is for you! With melty cheese, a touch of jalapeños for heat, and of course, our essential Bas-du-Fleuve salted herbs, this cornbread is anything but ordinary. Every bite offers a perfect blend of soft corn and the savory, aromatic flavors of the herbs.

        Easy to prepare and always a hit, it pairs wonderfully with a hot soup, a spicy chili, or simply a beautiful fresh salad. Whether for a family meal or to impress your guests, this cornbread will satisfy every craving. Get cooking and let yourself be surprised!

        Prep Time

        15 min

        Cook Time

        35 to 40 min

        Servings

        8 to 10

        Ingredients

        • 2 cups fine cornmeal
        • 1 ⅔ cups all-purpose flour
        • 2 to 2 ½ cups milk
        • 2 tablespoons sugar
        • 1 tablespoon baking powder
        • 2 eggs
        • ½ cup vegetable oil (You can use canola, corn, or even olive oil depending on your preference.)
        • 2 tablespoons Bas-du-Fleuve salted herbs (from the jar)
        • 2 cups shredded cheddar cheese (we chose marbled cheddar)
        • 2 tablespoons finely chopped jalapeños

        Instructions

        1. Preheat the oven to 400°F (200°C).

        • Make sure the oven is fully heated before you start baking. This helps achieve a beautiful golden crust.

        2. Prepare two bowls: one for dry ingredients and one for wet ingredients.

        • Dry ingredients: In a large bowl, mix the cornmeal, flour, sugar (if using), and baking powder. This mixture should be well combined.
        • Wet ingredients: In another bowl, lightly beat the eggs, then add the oil and milk. Mix well.

          3. Incorporate the dry ingredients into the wet ingredients.

          • Gradually pour the dry mixture into the bowl of wet ingredients while stirring gently. Mix until just combined, without overworking the batter. You should have a smooth texture that isn’t too liquid. If the batter seems too thick, add a little more milk, up to 2 ½ cups total.

          4. Add the salted herbs, shredded cheese, and jalapeños.

          • Once the batter is well mixed, fold in the Bas-du-Fleuve salted herbs, shredded cheese, and chopped jalapeños. Mix gently to evenly distribute the ingredients throughout the batter.

          5. Pour the batter into a pan.

          • Use a greased loaf pan or one lined with parchment paper. This will prevent the bread from sticking and make it easier to remove.

          6. Bake for 35 to 40 minutes.

          • Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

          7. Let it rest before slicing.

          • Once baked, remove the bread from the oven and let it cool for at least 10 to 15 minutes. This allows the bread to firm up, making it easier to slice.
          • Extra Tips
          • Serving suggestions: This cornbread is delicious served with a bowl of chili, a comforting soup, or as a side for a main course.
            We love serving it warm with butter and a sprinkle of dehydrated salted herbs.
          • Variation: If you prefer a milder taste, replace the jalapeños with bell peppers. There you go! This recipe is perfect for fans of Quebecois terroir cuisine, with a nice spicy kick from the jalapeños and a distinctive savory taste from the Bas-du-Fleuve herbs.

          Enjoy!

          Recipes to discover

          Gnocchi with Salted Herbs from Bas-du-Fleuve

          Gnocchi with Salted Herbs from Bas-du-Fleuve

          by | Sep 20, 2024 | Non classé, side dish

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          Gnocchi with Salted Herbs from Bas-du-Fleuve

          A recipe by Mélanie Germain
          Columnist at Rythme FM 93.7 – 98.1

          Looking for a new way to enjoy your salted herbs from Bas-du-Fleuve? Try this homemade gnocchi recipe, a beautiful fusion between Italian tradition and our local products! Gnocchi, these little potato-based dough pillows, are incredibly simple to prepare and take on a whole new dimension with the addition of salted herbs. Their unique aroma transforms this dish into a true feast of flavors.

          Easy to make and absolutely delicious, these gnocchi—crispy on the outside and tender on the inside—are perfect for a comforting meal. Whether it’s a weekday or weekend, this recipe will impress your guests or satisfy your cravings. Go ahead, grab your potatoes, your salted herbs, and have fun!

          Preparation

          30 to 40 min

          Cooking

          10 to 12 min

          Servings

          4

          Ingredients

          • 4 medium Russet potatoes, cooked and mashed
          • 1 to 2 cups 00 flour
          • 1 egg
          • 2 tsp salted herbs from Bas-du-Fleuve (wet)
          • 2 to 3 tbsp butter
          • Grated parmesan to taste

          Preparation

          1. Preparing the dough:

          • In a large bowl, mix the mashed potatoes with the egg and salted herbs from Bas-du-Fleuve.
          • Add 1 cup of flour at first and incorporate it gently. Continue adding flour, little by little, until you get a soft dough that no longer sticks to your hands. The amount of flour may vary depending on the moisture content of the potatoes.

          2. Shaping the gnocchi:

          • On a lightly floured surface, take a portion of dough (about the size of a golf ball) and roll it into a long rope about 2 cm in diameter.
          • Once the rope is formed, cut it into pieces about 2 cm long with a knife or dough cutter.
          • If you want to add a traditional texture, take each piece and roll it lightly over the tines of a fork. This step creates small grooves that help better hold the sauce. If you prefer, you can also simply leave the gnocchi as little pillows.

          Tip: To prevent the gnocchi from sticking together before cooking, sprinkle them lightly with flour and place them on a floured surface while waiting to cook.

          3. Cooking the gnocchi:

          • Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in small batches to prevent them from sticking together.
          • The gnocchi are cooked when they float to the surface, which takes about 2 to 3 minutes. Remove them from the water with a slotted spoon and drain.

          4. Pan-frying the gnocchi (how to prevent the butter from burning):

          • In a large skillet, melt 2 to 3 tablespoons of butter over medium heat.
          • A trick to know when the butter is ready without burning it is to wait until it stops “talking,” as Mélanie Germain says! This means it sizzles at first as it releases moisture, but once it stops sizzling, it’s a sign that the butter is hot and ready to pan-fry without risk of burning.
          • If you see the butter starting to brown too quickly or smoke, reduce the heat to prevent it from burning. You can also add a drizzle of olive oil to increase the smoke point of the butter, which will slow down the browning process.

          5. Pan-frying:

          • Once the butter has “finished talking,” add the drained gnocchi in a single layer to the skillet.
          • Brown them for about 4 to 5 minutes, turning them halfway through so they’re crispy and golden on each side. The contrast between the crispy exterior and the soft interior is what makes pan-fried gnocchi so delicious.

          6. Finishing:

          • Once the gnocchi are nicely browned, sprinkle generously with grated parmesan and serve immediately. If you have dehydrated salted herbs, don’t hesitate to add a little!

           

          • Additional Tips
          • Shaping the gnocchi: For the gnocchi to have the right texture, avoid overworking the dough. Dough that’s kneaded too much risks producing hard gnocchi instead of soft ones.
          • Keeping the butter under control: If you’re not familiar with the sizzling of butter, use your senses: if the butter starts to brown too quickly or smoke, it’s time to reduce the heat or remove the pan from the heat for a few moments.

          With these tips, you should get golden, fragrant, and perfectly pan-fried gnocchi. Enjoy!

          Recipes to Discover

          Hearty Vegetable Soup with Bas-du-Fleuve Salted Herbs

          Hearty Vegetable Soup with Bas-du-Fleuve Salted Herbs

          by | Mar 19, 2024 | Main course, Non classé

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          Hearty Vegetable and Salted Herb Soup

          Discover comfort in a bowl with this rich and flavorful hearty vegetable soup, featuring the famous Bas-du-Fleuve Salted Herbs. Perfect for cool evenings, this soup is a harmonious blend of seasonal vegetables, nutritious grains, and aromatics, promising to warm not only the body but also the soul. Adding the salted herbs at the end of cooking enhances this dish with their unique flavors, preserving their full aroma and freshness.

          Preparation

          20 min.

          Total Cooking Time

          1h10

          Servings

          8

          Ingredients

          • 1 large onion, finely chopped
          • Olive oil
          • 3 celery stalks, diced
          • 3 medium carrots, cubed
          • 1 turnip, diced
          • 1/2 tsp dried oregano
          • 1/2 tsp dried thyme
          • 1 can (796 ml) diced tomatoes
          • 10 cups homemade beef broth (or other, as preferred)
          • 1 cup soup mix (containing lentils, split peas, rice, pearl barley)
          • 1 tbsp Bas-du-Fleuve Salted Herbs
          • Pepper to taste

          Preparation

          1. Prepare the vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent.

          2. Add vegetables and aromatics: Stir in the celery, carrots, and turnip. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Sprinkle with dried oregano and thyme, and mix well.

          3. Cook with broth: Pour the diced tomatoes and beef broth into the pot. Bring to a boil, then reduce heat to simmer.

          4. Add soup mix: Incorporate the soup mix into the pot. Cook covered over low heat for about 1 hour, or until the grains and vegetables are tender.

          5. Final touches: Once the soup is almost ready, add the Bas-du-Fleuve Salted Herbs and pepper to taste. Stir well and continue cooking for a few more minutes for the flavors to blend harmoniously.

          6. Serve: Check seasoning and adjust to your taste. Serve the soup hot for a comforting and nourishing meal.

          Making your own homemade beef broth

           

          Making broth with beef soup bones is an excellent way to create a rich and flavorful base for your soups, stews, and other dishes. Here’s the best way to prepare it:

           

          1. Bone preparation: If possible, use beef bones with a little meat on them for a richer broth. You can ask your butcher for marrow bones, knuckle bones, and meat scraps, which are perfect for broth.

          2. Roasting the bones: For a richer-tasting broth, start by roasting the bones. Preheat your oven to 220°C (425°F) and place the bones in a single layer on a baking sheet. Roast them for about 20 to 30 minutes, until nicely browned. This process helps develop a depth of flavor through the Maillard reaction.

          3. Cleaning the bones: After roasting, place the bones in a large pot. Cover them with cold water and bring to a boil. As soon as the water starts to boil, impurities will begin to rise to the surface. Skim these impurities carefully and reduce the heat to simmer.

          4. Adding aromatics: To enrich the broth, add vegetables and aromatics. Carrots, onions, celery, crushed garlic cloves, bay leaves, sprigs of thyme, parsley, black peppercorns, and possibly a small amount of vinegar (which helps extract minerals from the bones) are popular choices. Do not add too much salt at the beginning; you can always adjust the seasoning once the broth is finished.

          5. Long cooking: Let your broth simmer over very low heat for 6 to 24 hours. The cooking time depends on the quantity of bones and the desired concentration of the broth. The longer you simmer, the richer and more gelatinous the broth will be.

          6. Straining: After cooking, strain the broth through a fine-mesh sieve or a cheesecloth-lined colander to remove all solids. This process ensures a clear broth.

          7. Degreasing: Once the broth is strained, let it cool. The fat will rise to the surface and solidify, making it easy to remove.

          8. Storage: The broth can be stored in the refrigerator for a few days or frozen for later use. To freeze it, you can pour it into ice cube trays or containers to facilitate portioning.

          By following these steps, you will get a rich and flavorful beef broth, perfect as a base for many dishes.

          Recipes to discover

          Deluxe Mac & Cheese

          Deluxe Mac & Cheese

          by | Mar 10, 2024 | Main course, Non classé

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          Deluxe Mac & Cheese

          A recipe shared by: Marie-Chantale Pelletier

          I was looking to create a guilt-free mac and cheese! That’s why I added cauliflower and, most importantly, cheeses and cured meats from my region. When I create recipes, I search for several inspiring recipes online and then make my own composition. I don’t remember where the chef added salted herbs, but I wanted to try it, and wow! What a flavor it adds!!!!

          Preparation

          20 min.

          Total Cooking Time

          25 to 30 min.

          Servings

          4 to 6

          Ingredients

          • 300g macaroni or mezzi rigatoni
          • 500g cauliflower, steamed for 5 to 8 minutes
          • 1 tbsp olive oil
          • 2 cloves garlic, minced
          • 1 ½ cups amber ale (La Gros Mollet from Micro du Lac or similar)
          • 1 tbsp salted herbs from Bas-du-Fleuve
          • 600g cheese (200g sharp cheddar, 200g Swiss, 200g Parmesan, all grated, preferably from Perron or St-Laurent cheese factory)
          • 275g mascarpone cheese
          • 10 thin slices bacon, cooked and cut into pieces
          • 1 ½ cups lukewarm milk
          • 1 tbsp cornstarch, diluted in 75 ml cold water
          • 1 tbsp fresh thyme leaves
          • Pepper to taste
          • Paprika to taste

          Preparation

          1. Prepare the pasta and cauliflower:

            • Boil salted water in a large pot to cook the pasta until al dente. Drain, rinse under cold water to stop cooking, then set aside.
            • Steam the cauliflower for 5 to 8 minutes until tender but still crisp. Set aside.

          2. Prepare the cheese sauce:

            • In a large saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes.
            • Pour in the beer and stir in the salted herbs. Simmer for 10 minutes to allow the alcohol to evaporate and flavors to concentrate.
            • Gradually add the cheddar, half of the Swiss cheese, and half of the Parmesan, stirring constantly over medium heat until the cheeses are melted and well incorporated.

          3. Combine the ingredients:

            • Add the pasta and cauliflower to the cheese sauce. Pour in the lukewarm milk and the diluted cornstarch mixture, then stir well to ensure a homogeneous consistency.
            • Increase the heat slightly and add the thyme, mascarpone, and prepared bacon. Season with pepper to taste. Continue mixing until everything is hot and creamy.

          4. Bake in the oven:

            • Transfer the mixture to a large oven-safe dish. Sprinkle evenly with the remaining Swiss cheese and Parmesan to create a gratin layer.
            • Preheat your oven to 425°F (220°C) and bake until the surface is golden brown and crispy, about 15 to 20 minutes.

          5. Finishing and serving:

            • Let the dish rest for a few minutes after removing it from the oven before serving. Lightly sprinkle with paprika to add a touch of color and flavor.

          Tips

          • For the beer: Amber ale adds a unique depth of flavor, but make sure the alcohol has evaporated to avoid bitterness.
          • For the cheese: Grate the cheese yourself for better melting and a creamier texture.
          • For the bacon: For a crispier texture, you can broil the bacon for a few minutes before cutting it into pieces.

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          Linguine Carbonara

          Linguine Carbonara

          by | Mar 10, 2024 | Main course, Non classé

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          Linguine Carbonara

          A recipe shared by: Marie-Chantale Pelletier

          The first recipe I made was from a magazine I had bought and the eggs cooked on the spot!! Haha! So, I read several recipes and created my own. And I found it lacked punch, so I added salted herbs and wow! Once again.

          Preparation

          15 min

          Cooking

          8 to 10 min.

          Servings

          4

          Ingredients

          • 500 g linguine
          • 3 slices Perron bacon ¼" thick, cut into cubes
          • 1 shallot, finely chopped
          • 1 garlic clove, minced
          • 1 tsp Bas-du-Fleuve salted herbs (moist, jarred)
          • 1 cup St-Laurent Parmesan cheese (or similar), grated
          • 4 tbsp Parmesan cheese, grated for garnish
          • 8 egg yolks (4 for the recipe, 4 for garnish)
          • Pepper to taste
          • Fresh basil and chives, chopped, for garnish

          Preparation

          1. Cooking the linguine: In a large pot of salted boiling water, cook the linguine al dente according to package instructions. Before draining, reserve ¾ cup of the cooking water and set aside. Drain the pasta and reserve.

          2. Preparing the carbonara sauce: In a medium bowl, whisk the 4 egg yolks with 1 cup grated Parmesan cheese until smooth. Stir in the salted herbs and season generously with pepper. Set aside.

          3. Cooking the bacon and aromatics: Heat a large skillet over medium heat. Add the bacon cubes and cook until crispy. Reduce the heat, add the shallot and garlic, and cook for 1-2 minutes until fragrant and lightly golden.

          4. Finishing the sauce: Remove the skillet from the heat to prevent the eggs from coagulating. Quickly stir the egg and Parmesan mixture into the bacon and shallots in the skillet. Gradually add the reserved cooking water while stirring until you achieve a creamy sauce. If the sauce is too thick, add a little more cooking water.

          5. Assembly: Immediately add the drained linguine to the skillet and gently toss to coat the pasta with the sauce. Adjust seasoning as needed.

          6. Serving: Serve the pasta garnished with fresh basil, chopped chives, a raw egg yolk in the center (for those who enjoy it), and a generous sprinkle of grated Parmesan. Offer freshly ground black pepper for your guests to add to their taste.

          Tips

          • For the bacon: For optimal texture, let the bacon rest on paper towels after browning to remove excess fat.
          • For the eggs: Make sure the eggs and cheese are well mixed before adding them to the pasta to prevent the eggs from cooking too quickly and becoming lumpy.
          • For the herbs: Using fresh herbs as garnish adds a touch of freshness and color that contrasts beautifully with the richness of the carbonara.

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          Ham and Salted Herb Quiche

          Ham and Salted Herb Quiche

          by | Nov 10, 2023 | Main course, Non classé

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          Ham and Salted Herb Quiche

          This ham quiche is a real treat for kids, but also for adults! It’s a recipe that can be easily modified by adding vegetables, but at our house, the kids prefer to eat their vegetables on the side and since they don’t like onions, the recipe doesn’t include any. Be careful not to use ham that’s too salty; if it is, reduce the amount of salted herbs slightly.

          Preparation

          15 min

          Cooking

          40 min

          Servings

          6

          Ingredients

          • 6 eggs
          • 1 cup 15% cooking cream
          • 3/4 cup grated Swiss or Gruyère cheese
          • 1 cup diced ham
          • 2 tsp moist salted herbs from Bas-du-Fleuve (jarred)
          • Pepper
          • 1 large pie crust of your choice

          Preparation

          1. Preheat the oven to 375°F.
          2. If your dough is not already in a pan, roll out the dough into a 12-inch (30 cm) disk and place in a 9-inch pan.
          3. On your pie crust, add the ham and cheese.
          4. In a bowl, whisk the eggs with the cream, salted herbs, and pepper. Pour into the crust.
          5. Bake for 40 minutes or until the quiche is lightly golden and the filling is set.
          6. Let rest for 15 minutes before removing from the pan and serving. Serve with vegetables of your choice or a salad.

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          Butter and Salted Herb Popcorn

          Butter and Salted Herb Popcorn

          by | Nov 1, 2023 | Non classé, side dish

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          Butter and Salted Herb Popcorn

          Crunchy homemade popcorn—yes, it’s possible! Want to know our secret? Follow our method and you’ll never miss your popcorn again.

          Prep

          5 min

          Cook

          3 min

          Servings

          2 to 4

          Ingredients

          • 1/2 cup popcorn kernels (unpopped)
          • 1 tbsp deodorized coconut oil* (see note below)
          • 1/4 cup melted butter
          • Dehydrated Bas-du-Fleuve salted herbs

          Preparation

          1. In a medium saucepan, melt the deodorized coconut oil over high heat.
          2. Add the popcorn kernels and cover. Lower the heat to medium. No need to shake, but stay close! Turn off the heat as soon as the popping slows down. Wait a few more seconds, then remove from the heat.
          3. Place the popped popcorn in a bowl, pour in the melted butter, and sprinkle the dehydrated salted herbs to taste (a little at a time, you can always add more later).
          4. Toss and enjoy!
          • Note

          Coconut oil is the secret to crunchy popcorn! It’s important to use deodorized coconut oil because it has a neutral taste. If you don’t have any, you can replace it with vegetable oil, but the popcorn will be less crunchy. Above all, do not use butter for cooking; only add it afterward.

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          Honey, mustard, and salted herb chicken with sheet-pan vegetables

          Honey, mustard, and salted herb chicken with sheet-pan vegetables

          by | Nov 1, 2023 | Main course, Non classé

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          Honey, mustard, and salted herb marinated chicken and sheet-pan vegetables

          A sheet-pan recipe makes life easier on busy weeknights. No need to dirty several pots and pans to cook this marinated chicken breast recipe. Plus, it only requires a few ingredients. For the vegetables, you can use whatever you already have in your fridge. It’s even simpler that way!

          Preparation

          10 to 15 min

          Cooking

          35 min

          Servings

          4

          Ingredients

          Chicken

          • 3 to 4 chicken breasts
          • 3 tbsp olive oil
          • 3 tbsp honey
          • 1 garlic clove
          • 1 tbsp mustard
          • 1 tbsp lemon juice
          • 1 tbsp moist Bas-du-Fleuve salted herbs (jarred)

          Vegetables

          • 1 delicata squash
          • 1 red bell pepper
          • 1 red onion
          • 1 lb baby potatoes
          • 1 tbsp olive oil
          • Dehydrated Bas-du-Fleuve salted herbs to taste

          Instructions

          1. In a bowl, mix the marinade ingredients and pour over the chicken breasts. Cover and refrigerate for 1 hour or more.
          2. Clean and chop the vegetables, then place them in a dish.
          3. Drizzle the tablespoon of olive oil over the vegetables and add a few pinches of dehydrated salted herbs. Toss and set aside.
          4. Preheat the oven to 350°F.
          5. Arrange the chicken and vegetables on a baking sheet lined with parchment paper. Spoon some marinade over the chicken breasts. Keep the remaining marinade chilled.
          6. Bake for 35 minutes.
          7. Halfway through cooking, pour the remaining marinade over the chicken.

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          Vegetable Couscous with Salted Herbs

          Vegetable Couscous with Salted Herbs

          by | Oct 31, 2023 | Non classé, side dish

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          Vegetable Couscous with Salted Herbs

          Couscous pairs well with lamb, chicken, pork, sausage, fish dishes… in short, you’ll understand it’s a versatile dish. My children like to add pieces of sausage and serve it all in a red bell pepper. For me, it’s my first choice to serve with my lamb tagine.

          You can use frozen vegetables or fresh carrot, bell pepper, onion, and celery cubes.

          Preparation

          8 to 10 min

          Cooking

          1 + 3 min

          Servings

          4

          Ingredients

          • 1 cup medium couscous
          • 1 cup vegetable broth
          • 1 tbsp olive oil
          • 1 cup frozen vegetables of your choice
          • 1 clove garlic
          • 1 tsp wet salted herbs (or more to taste)

          Preparation

          1. In a saucepan, bring the vegetable broth to a boil and add the couscous. Remove from heat, stir lightly, and let rest covered for 5 minutes.
          2. Meanwhile, sauté the vegetables and garlic in olive oil until the vegetables are thawed.
          3. Add to the couscous with the wet salted herbs. Taste and adjust seasoning as desired.
          • You can replace the vegetable broth with any other broth or simply water.

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