Matelote Bourguignon with Morvan Forest Orzo
Chef Blue Harland, Beaujena's Manitoba lake fish are ideal for this dish. Northern pike has the delicate flavour of fish, but with a meatier texture. A velvety bourguignon sauce adds…
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Cassoulet
Chef Tristan Foucault, Peasant Cookery Decadent, earthy and straight up soul-warming, this enhanced cassoulet hits all the right seasonal notes. Ingredients 3 Tbsp canola oil 1 lb pork butt cut…
Roasted Carrot Salad
Chef Tristan Foucault, Peasant Cookery Creamy, cool yogurt calms the dominant sweet taste of this earthy, fall salad livened up with a sprinkling of cilantro. Ingredients 12 large carrots…
French Onion Soup
Chef Tristan Foucault, Peasant Cookery Ingredients Sachet 3 bay leaves 1 Tbsp black peppercorns 5 sprigs thyme Soup 9 large yellow onions 6 Tbsp unsalted butter veal stock or sodium…
Steak Tartare
Chef Tristan Foucault, Peasant Cookery With a little careful trimming, this revered primal delight is entirely achievable at home. Ingredients 3 shallots, sliced thin rounds flour oil for frying 1.5…