Meet the farmers of l'Île d'Orléans as they share their personal seasonal recipes to promote the harvest of their island in the Farmers in Chef Hats cookbook.
The journey begins with an introduction to the agriculture and life of l’Île d’Orléans, situated 15 minutes from Quebec City, while the beautiful photography captures its beauty. The agro tourism map will guide you to the island’s farmers and their products.
The Farmers in Chef Hats Recipes
The recipes are listed at the beginning of each section with the products and ingredients such as maple syrup, berries, asparagus, endives, cheese, lamb, trout, bok choy, broccoli, pear tomatoes, poultry, wine, beer, apples, pumpkins, rhubarb, potatoes….….
Each recipe was tested by Chef and Innkeeper Philip Ray of L’Auberge Canard Huppé in l’Île d’Orléans including his own personal recipe tips and showcased by the artistic photography of Linda Arsenault.
De-boning fish or smoke salmon
Two pages are dedicated to demonstrating the step-by-step technique for de-boning fish while Victor Goodyer, resident of St. Pierre in l’Île d’Orléans, shares his method on how to smoke salmon.
The Farmers in Chef Hats and Their Products
An alphabetical listing of the farmers and their products along with the page numbers of their recipes is included at the end of the Farmers in Chef Hats cookbook.
Seasonal cooking - simplicity at its best
Farmers in Chef Hats is a unique cookbook of recipes made with fresh products and ingredients – simplicity at its best with a high dose of l’Île d’Orléans hospitality.
Listed below is the Raspberry and Blueberry Gratin Recipe in both English and French from the June, July, August section of Farmers in French Hats.
Raspberry and Blueberry Gratin Recipe
Serves 4 to 6
Ingredients:
- 1 ½ cups (185 g) raspberries
- 1 ½ cups (185 g) blueberries
- 10 egg yolks, beaten
- 2 cups (500ml) warm milk
- 2 cups (500ml) 35% cream
- 2/3 cup (150g) sugar
- 4 tbsp (50g) maple sugar
- 4 tbsp (50g)sunflower seeds
Method:
- In a bowl, mix the sugar with egg yolks.
- Add milk and cream.
- Cook gently in a saucepan and whisk continuously until cream thickens. Do not bring cream to boil .
- Cool immediately by setting the saucepan in a bowl iced water.
- Cover with custard and bake at 325 °F (160 °C) for 6 minutes.
- Sprinkle with maple sugar and sunflower seeds and broil until crust is nice and golden.
Gratin de framboises et bleuets
Pour 4 à 6 personnes
Ingredients:
- 1 ½ tasse (185g) framboises
- ½ tasse (185g) bluets
- 10 jaunes d’oeufs battus
- 2 tasses (500 ml) de lait chaud
- 2 tasses (500 ml) de crème 35%
- 2/3 tasse (150g) de sucre
- 4 c. à soupe (50g) de sucre d’érable
- 4 c. à soupe (50g) de graines de tournesol
Method:
- Dans un bol, mélanger le sucre avec les jaunes d'oeufs.
- Ajouter le lait et la crème.
- Dans une casserole, faire cuire doucement en fouettant constamment jusq'à ce que la crème épaississe. Ne pas faire bouillir la crème.
- Refroidir en déposant immédiatement la casserole dans un bain d’eau glacée.
- Couvrir de crème anglaise et cuire au four à 325 °F (160 °C) pendant 6 minutes.
- Saupoudre de sucre d’érable et de graines de tournesol et faire griller jusqu’à l’obtention d’une belle croûte dorée
Photographs and recipe printed with the permission of Linda Arsenault
Title : Farmers in Chef Hats
Author : Linda Arsenault
Publisher: Linda Arsenault
ISBN: 978-2-9809721-0-2
List price: $25.00 CAD
For book orders outside of Quebec, Farmers in Chef Hats can be purchased at the Farmers in Chef Hats website.
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