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Recipe Ideas
Here's a list of recipes offered by the Montagne Coupée Executive Chef Daniel Komarnicki.
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Melting Brie cheese with honey and roasted pine nuts |
Ingredients :
- 75 gr of Brie cheese
- 15 gr of pine nuts
- 30 ml of honey
- 15 gr of Mesclun lettuce
- 1 bread crouton
- 70 gr of grapes
- 1/3 of an apple
Preparation :
- Cut Brie cheese in 75 gr portion.
- Split 75 gr portion in two and fill with half of honey and pine nuts.
- Close.
- Cook in oven at 250F for 3 to 5 min.
- Place on toasted crouton and bed of lettuce.
- Add rest of honey and roasted pine nuts.
- Serve with sliced apple and grapes.
Recipes Archives
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Rock partridge, pan fried season mushrooms, foie gras emulsion
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Goose magrets of "l'Oie d'Or farm","Friand d'Érable"of Lanaudière maple sauce with wild ginger and ice cider vinegar
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White chocolate maple flavoured frozen parfait, and pistachios
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Celeriac salad, arugula and green apples, "carcajou roots" mustard dressing and daisy buds, a few grilled pumpkin seeds
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Exotic Green Pepper Parfait with Peppered Fresh Strawberries in a Delicate Perfume of Pastis
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Quebec veal filet with melting Laracam cheese
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Pan fried scallops and red apple sauce, cauliflower slices roasted in olive oil
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Crème brûlée with black tea infusion and raspberries
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Best-ever seafood and vegetable soup, old cheddar cheese crouton
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Hydromel Flavoured Victor and Berthold Cheese Napoleon Pastry, Wild Flower Honey Sweetened Crunchy Pistachios
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Delicious Atlantic Salmon Coated With Black And White Sesame Seeds, Served With Mini Ratatouille And Pesto
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Tremendous Blackberry Creme Brulee
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Delicious Pumpkin Soup
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