Farmers in Chef Hats Cookbook Review with Raspberry and Blueberry Gratin Recipe
The Farmers in Chef Hats cookbook by Linda Arsenault includes 124 pages of over 50 bilingual recipes made with fresh, local produce. It won the 2008 Best Local Cookbook in the World award at the Gourmand World Cookbook Awards in London.
As you follow the agri-tourism map as a guide you will meet the farmers as they share their personal recipes to promote the harvest of l’lle d’Orléans, located 15 minutes from Quebec City.
The Farmers in Chef Hats Seasonal Chapters and Recipes
The seasonal recipes are listed by ingredient an(maple syrup, berries, asparagus, endives, cheese, lamb, trout, bok choy, broccoli, pear tomatoes, poultry, wine, beer, apples, pumpkins, rhubarb, potatoes and more) in monthly sections.
Sample recipes contributed by the farmers and merchants include:
- Maple scoops (March-April-May)
- Two Salmon Endives (March-April-May)
- Fresh asparagus cucumber mousse (March-April-May)
- Raspberry and blueberry gratin (June-July-August)
- Rack of lamb wrapped in blueberry pastry (June-July-August)
- Warm goat’s cheese salad with black currant onion confit (June -July-August)
- Tartare of marinated trout and smoked salmon with apples and cheddar (September-October)
- Stuffed Pattypan squash (September-October)
- Baked pumpkin soup (September-October)
The recipes are well written in French and English and are easy to follow. They also include an introduction to the farmers and merchants who contributed the recipes for the cookbook.
Each recipe, tested by Chef and Innkeeper Philip Ray of L’Auberge Canard Huppé in l’Île d’Orléans, includes his own personal recipe tips. The beautiful colour photos throughout the cookbook were photographed by Linda Arsenault.
How to de-bone fish
Nicole Gosselin-Boily from the Ferme piscicole Richard Boily demonstrates on how to debone a fish with step-by-step photos and also includes tips on choosing fresh fish.
How to smoke salmon
Victor Goodyer, a resident of St. Pierre in l’Île d’Orléans, shares his method on how to prepare and serve smoked salmon.
The Farmers in Chef Hats and Their Products
At the end of the cookbook, you will find an alphabetical listing of the farmers, their products, and their recipes.
Farmers in French Hats tested recipes
Maple Scoops (Page 17)
If you have a sweet tooth and love maple syrup, then you will adore these maple scoops. They’re very sweet, served in Chinese spoons and topped with little meringues for a crunchy bite.
Raspberry and blueberry gratin (Page 59)
Combine fresh local berries with custard and top with maple sugar and sunflower seeds and you get a rich decadent dessert. I loved the creaminess of the custard combined with the berries.
The recipe makes 4-6 servings, but does not specify the portion sizes. I used 6 1/2 cup ramekins.
- 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
- ⅔ cup (150g) sugar
- 4 tbsp (50g) maple sugar
- 4 tbsp (50g)sunflower seeds
- 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.
- Set aside.
- Wash the berries and divided them into ramekins.
- 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.
Seasonal cooking – simplicity at its best
The Farmers with French Hats cookbook promotes cooking with seasonal, local, fresh ingredients for simple cooking at its best.
The sense of pride of this community of farmers and merchants shines through as they share their stories and recipes that welcome you with l’Île d’Orléans hospitality. It would make an excellent addition to your cookbook collection.
Recipe and photos printed with the permission of Linda Arsenault.
The Farmers in Chef Hats cookbook was sent to me for review by Linda Arsenault. As usual, all opinions are mine own.