Lac-St-Jean Tourtière

Ingredients Beef + pork + calf  equally cut into cubes of about 1cm * 1cm A bit of chicken breast cut into cubes of about 1cm * 1cm Some red onions, finely chopped A piece of streaky bacon Potatoes cut into cubes of about 1cm * 1cm (+ or - the same amount as the cubes of meat) Pastry Beef broth

Beet Soup

Ingredients • 2 pounds beets (900g) • 1 big red onion (or 2 small) • 2-3 sticks of celery • 3-4 laurier leaves • Dried thyme • 2x 900 ml chicken broth • 200 ml of water • 35% milk cream

White Truffles from Alba, Italy

Truffle of Alba is the rarest and the most expensive of all truffles. It has got its identity and popularity spread across the globe in the palate of food connoisseurs and gastronomical experts. It is a globular shaped fruit of the earth, which has many depressions on the rind to make it irregular. The outer smooth and velvety surface has color varying from pale ochre to dark cream to greenish, the inner flesh or “gleba” is unmistakable and is white or greyish yellow with thin white veins.

Speck, Ham from the Italian Alps

Speck is an Italian ham somehow similar to prosciutto. It is one of the most important and popular product from Alto Adige, Italy’s northernmost and bi-lingual province also known as Südtirol in German (South Tyrol). This area was sometimes controlled by Austria and sometimes by Italy until the the end of WW1 when it became Italian.  A distinctly flavored, dry- and smoke-cured ham, speck is considered a fine example of the melding of the Northern European and Mediterranean cultures that influenced the region. Speck is made from the hog’s leg. Its flavor is more delicate than the salty hams of central-northern Europe, but stronger than the typical Italian prosciutto. It owes its unique flavour to the traditional production rule -a little salt, a little smoke and lots of fresh air. It’s still a homemade process protected by a Protected Geographical Indication designation. The meat is seasoned with salt and spices that include pepper, laurel, juniper berries and  other spices, before being allowed to rest for about a month. Speck is then smoked using flavorful beech wood, ash or juniper for ten days. The meat is then aged again for several months to produce a recognizable aroma and flavor, a distinct red interior, with a smokey , slightly spicy but buttery taste, mild yet aromatic, Speck is often served sliced thin or diced but can also be used to cook with, easily replacing bacon or as a smoky alternative to Pancetta.

Ingredients 1/2 pound asparagus, rough ends removed 1/4 pound speck, cut into 1/2-inch dice 2 tablespoons  extra virgin olive oil 1 medium onion chopped into 1/8-inch dice 1 1/2 cups rice 4 tablespoons 3/4 cup freshly grated Parmigiano Reggiano1 bunch Italian Parsley , finely chopped to yield 1/4 cup Directions 10Bring 4 quarts of water to a boil and add 2 tablespoons salt. Set up ice bath nearby. Blanch the asparagus for 1 minute, place in an ice bath, and reserve the asparagus cooking water. Once the asparagus is cooled, drain and cut into 1-inch lengths. Set aside. In a heavy-bottomed skillet with 3-inch sides, combine the speck, olive oil and onion and cook over medium heat until softened but not browned, about 5 minutes. Add the rice and, stirring constantly, cook until the rice turns opaque, about 2 minutes. Add the asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice. Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes. Add the asparagus to the rice and cook until the rice is soft but still al dente. Remove from heat, add butter, Parmigiano and parsley and stir through. Serve immediately.

Bottarga the Mediterranean Caviar

Bottarga is one of the true gastronomic gems to hail from Italy. It is a very simple product born out of the need in pre-refridgeration days to preserve food using salt. Bottarga is the egg sack of certain marine fish. The roe is prepared by salting, pressing and drying for up to 6 months in cool well aired rooms. There are two types, Bottarga di Tonno (Tuna) and the more prized Bottarga di Muggine (gray Mullet). Tuna bottarga is mostly produced in Sicily (it is sometimes referred to as Sicilian Caviar) where the now much declined Tuna fishery is based. It is gray in color and has a stronger, saltier more robust flavor than that of the gray Mullet. The best examples of mullet bottarga come from Sardinia. Colors naturally vary from golden yellow to darker shades of reddish brown. So using sea salt, the roe is cured and dried to perfection, then waxed to prevent further drying and exposure to light.  Waxing also prevents contact with foreign matter. For the novice, it appears quite unique, odorless, and may look like a flat waxed sausage. But once the wax is removed, your taste buds will discover one of the most flavorful marine products. Suggested serving and setting for Bottarga Bottarga is generally eaten as an appetizer. Slice Bottarga thin, then squeeze lightly to remove the wax. Serve Bottarga with a touch of olive oil and lime, accompanied by crackers and green olives. Suggested spirits include: Arak, Pernaud, Vodka, or fig liquor.

Bottarga Pasta Recipe 2 good handfuls of pasta – spaghetti works great here 1 clove of garlic, finely minced 1 handful of fresh flat leaf parsley, chopped bottarga to taste – about 2 tablespoons really good olive oil – about 5 tablespoons