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Grilled Lamb Skewers with Salted Herbs

Grilled Lamb Skewers with Salted Herbs

by | Oct 30, 2023 | Main course, Non classé

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Grilled Lamb Skewers with Salted Herbs

A recipe that has been shared with us many times since this summer. Those who have tried it are unanimous: it’s excellent!

For ground lamb, Bergerie de La Colline (for people in La Mitis and surrounding areas).

To see the video and the complete recipe: ⇒ HERE

Preparation

15 min

Cooking

12 min

Servings

4

Ingredients

Lamb

  • 600g ground lamb
  • 2 tbsp (30ml) Salted Herbs from Bas-du-Fleuve
  • 2 cloves garlic, minced
  • 1/2 lemon (zest only)
  • 1 tbsp (15ml) Dijon mustard
  • 3 tbsp (45ml) crushed pistachios
  • 1 tbsp (15ml) camelina oil

Dressing

  • 1/2 cup (125ml) grapeseed oil
  • 1 tbsp Dijon mustard
  • 1 tbsp (15ml) maple syrup
  • 3 tbsp (45ml) cider vinegar
  • 3 tbsp (45ml) fresh cilantro
  • 6 mint leaves
  • 1 clove garlic, minced
  • Salt and pepper

Garnish

  • 4 heirloom tomatoes
  • 2 fresh mozzarella
  • 12 basil leaves
  • 1/2 cup (125ml) crushed pistachios
  • 1/4 cup (60ml) fried shallots

Preparation

  1. Preheat the BBQ to high heat while keeping an indirect cooking zone.
  2. Mix the meat with the salted herbs, lemon zest, pistachios, mustard, and garlic. Then form 8 meat logs and thread them onto skewers. Lightly brush the meat with camelina oil.
  3. Grill the lamb skewers on the BBQ for 7 to 9 minutes or until the meat is slightly pink.
  4. For the dressing, using an immersion blender, blend the ingredients and season well with salt and pepper. Set aside.
  5. Cut the heirloom tomatoes into wedges and season with dressing, salt, and pepper. Arrange them on the plates. Break up the fresh cheese and place it on the tomatoes. Drizzle the dressing over the cheese and garnish the top with basil leaves and pistachios. Decorate with a few flowers and garnish with the lamb skewers.

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Mashed Potatoes with Salted Herbs

Mashed Potatoes with Salted Herbs

by | Oct 20, 2023 | Non classé, side dish

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Mashed Potatoes with Salted Herbs from Bas-du-Fleuve

Easy, you say! Yes, but many people ask us whether to use jarred or dehydrated salted herbs and how much. While we’re talking about mashed potatoes, we’ll share our favorite variety for mashing, the Yukon Gold (yellow potato).

Preparation

10 min

Cooking

30 to 40 min

Servings

4

Ingredients

  • 1 kg (6 cups) peeled potatoes, cut into quarters
  • 1/2 cup milk
  • 3 tbsp butter
  • 1 tsp wet salted herbs (or more to taste)
  • Pepper to taste

Preparation

  1. Place the potato quarters in a saucepan and cover with cold water.
  2. Bring the water to a boil, then reduce heat to medium. Cook uncovered for 20 to 25 minutes or until the potatoes are tender. Drain and return to the saucepan.
  3. Using a potato masher, mash with the butter. Add the milk and mix until the mash is smooth.
  4. Add the salted herbs, pepper, and mix. Add more wet salted herbs if desired.

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Maple and Salted Herb Salmon

Maple and Salted Herb Salmon

by | Oct 20, 2023 | Main course, Non classé

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Maple and Salted Herb Salmon

A truly simple recipe, with few ingredients, yet so flavorful! Maple syrup and Bas-du-Fleuve salted herbs are the perfect blend for sweet and savory lovers. Accompanied by roasted asparagus with olive oil and dehydrated salted herbs, a quick meal for busy evenings.

Preparation

10 min

Cooking

15 to 20 min

Servings

4

Ingredients

Salmon

  • 1 kg salmon fillet* with or without skin
  • 1/3 cup maple syrup
  • 1/4 tsp wet salted herbs (or more to taste)
  • 1/4 tsp garlic powder

Asparagus

  • 1 lb asparagus
  • 1 tbsp olive oil
  • 1/2 tsp dehydrated salted herbs (+ or - to taste)

Preparation

  1. Preheat oven to 400 ºF.
  2. Place the salmon fillet on a baking sheet lined with parchment paper.
  3. Mix maple syrup, wet salted herbs, and garlic powder. Brush half of the mixture over the salmon.
  4. Prepare the asparagus, coat with olive oil, and sprinkle with dehydrated salted herbs. Mix well and spread on the baking sheet.
  5. Place the baking sheet in the oven for 15 to 20 minutes, depending on the thickness of the salmon.
  6. Halfway through cooking, brush with the remaining maple syrup mixture.
  • Note

Salmon portion per person: A salmon fillet portion, 200 to 250 g per person.

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Sweet and Salty Maple Strawberries

Sweet and Salty Maple Strawberries

by | Feb 25, 2022 | dessert, Non classé

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Sweet and Salty Maple Strawberries

An original recipe by Stéphanie Ross

A simple and refined dessert where the sweetness of maple syrup meets a subtle touch of salted herbs for the perfect sweet and salty balance.

Sweet and Salty Maple Strawberries

Prep

15 min

Cook

5 min

Ingredients

  • Fresh strawberries, washed and sliced
  • 1/2 cup (125 ml) pure maple syrup
  • 1/2 tsp moist Bas-du-Fleuve salted herbs
  • 1/2 tsp lemon juice

Preparation

  1. Pour the maple syrup into a small saucepan.
  2. Heat over medium heat until it reaches a light simmer.
  3. Reduce to medium-low heat and let simmer for 5 to 7 minutes.
  4. Remove from heat when the texture becomes syrupy and coats the back of a spoon.
  5. Stir in the salted herbs (and lemon, if desired) off the heat.
  6. Mix and let cool slightly for 1 to 2 minutes.
  7. Pour over the strawberries and serve.
  • Tip
  • Maple syrup always thickens a bit as it cools. For strawberries, it’s best to remove it from the heat slightly earlier.
Too runny Syrupy texture (ready) Overcooked

Runs like water

Disappears quickly from the spoon

Runs slowly

Coats the spoon

Pasty/sticky

Hardly runs at all

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Tuna Steaks with Salted Herbs

Tuna Steaks with Salted Herbs

by | Feb 25, 2022 | Main course, Non classé

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Tuna Steaks with Salted Herbs

An original recipe by Stéphanie Ross

Tuna Steaks with Salted Herbs

Preparation

10 min

Cooking

2 min

Ingredients

  • 2 tuna steaks (2–3 cm thick)
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp lemon juice
  • 1 1/2 tsp wet salted herbs from Bas-du-Fleuve
  • Black pepper, to taste
  • Lemon zest (optional)

Preparation

  1. Remove the tuna from the refrigerator 10 minutes before cooking.
  2. Pat the tuna steaks dry.
  3. Mix oil, honey, lemon, and wet salted herbs from Bas-du-Fleuve.
  4. Brush the tuna steaks with the salted herb mixture.
  5. Heat a skillet over medium-high heat.
  6. Sear the tuna for 30 to 45 seconds on each side.
  7. Finishing touch: lemon zest, pepper, and dehydrated herbs as needed.
  8. Serve immediately (center should be pink).
  • Tip
  • Serve with green vegetables and roasted potatoes.

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Burrata with confit tomatoes and salted herbs

Burrata with confit tomatoes and salted herbs

by | Feb 25, 2022 | appetizer, Non classé, side dish

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Burrata with confit tomatoes and salted herbs

An original recipe by Stéphanie Ross

Here’s my favorite appetizer: burrata with confit tomatoes and salted herbs. It’s quick, elegant, and perfect for impressing without spending too much time in the kitchen!

Burrata with confit tomatoes

Preparation

5 min

Cooking

20 min

Ingredients

  • 250 ml cherry tomatoes
  • 2 tbsp olive oil
  • 1 small clove garlic, chopped
  • 1 tsp honey
  • 1 tsp balsamic vinegar
  • 1 tsp Bas-du-Fleuve dehydrated salted herbs
  • 1 burrata (150 to 200 g)
  • Fresh basil

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Mix the tomatoes, oil, garlic, honey, and balsamic vinegar.
  3. Spread on a baking sheet and bake for 15 to 20 minutes.
  4. Sprinkle the dehydrated salted herbs over the tomatoes as soon as they come out of the oven. Add to taste.
  5. Place the burrata on the plate.
  6. Add the warm tomatoes.
  7. Garnish with basil.
  • Tip
  • Serve with a baguette fresh out of the oven.

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