The Grapes You Taste

Servings: 4 to 6 portions Preparation: 30 min Cooking: 2 h 15 min

INGREDIENTS
2½ lb (1.2 kg) pork shoulder
1 tsp (5 mL) crushed peppercorns
Salt
2 tbsp (30 mL) olive oil, divided
4 cups (1 L) mixture of mushrooms
(button, cremini, portobello, oyster, etc.)
3 cloves garlic, minced
6 plum tomatoes, halved and seeded
1 onion, cut into rings
1 cup (250 mL) veal broth
1 bay leaf
2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme

PREPARATION & COOKING
• Preheat oven to 325°F (160°C).
• Rub pork with peppercorns and generously season
with salt.
• In a Dutch oven, heat half of the oil on medium-high heat
and sear pork for 5 min on each side. Set aside on a plate.
• Heat remaining oil and brown mushrooms with garlic.
Set aside on another plate.
• Cover bottom of the Dutch oven with tomatoes and onion.
Place meat on top and add mushrooms. Pour in broth and
add bay leaf and thyme. Bring to a boil, cover, and continue
to cook in the oven for 2 h.
• Remove bay leaf, thyme sprigs and tomato skins.
• Serve pork with cooked tomatoes, onions, mushrooms and
cooking juice. Garnish with a little fresh thyme, if desired.

Servings: 4 to 6  Preparation: 10 to 15 min  Cooking: 5 to 7 min

INGREDIENTS
1 package unflavoured gelatine
¼ cup (60 mL) cold water
2 cups (500 mL) 10% cream
½ tsp (2 mL) almond extract
¼ cup (60 mL) honey, divided
1 tsp (5 mL) butter
¼ cup (60 mL) sliced almonds
2 peaches
1 container (6 oz – 170 g) raspberries

PREPARATION & COOKING

• Sprinkle gelatin over water in a small bowl.
Let stand 5–10 min to bloom.
• In a saucepan, heat cream, almond extract and
3 tbsp (45 mL) of honey on medium heat until
mixture begins to steam. Add gelatine and stir
until completely dissolved.
• Divide mixture among small glasses or glass
dishes and let set in the refrigerator for 2 h.
• In a small skillet, melt butter on medium heat
and toast almonds. Add 1 tsp (5 mL) of honey
and cook, stirring constantly, until honey sticks
to almonds. Transfer to a sheet of parchment
paper and let cool. Coarsely chop honeyed
almonds.
• Cut peaches into quarters and place in
a bowl with raspberries. Coat fruit with
remaining honey.
• Top each panna cotta with fruit and honeyed
almonds. Serve well chilled.

Servings: 4  Preparation: 20 min  Cooking: 26 to 28 min

INGREDIENTS
¾ cup (175 mL) red, white or mixed quinoa
1½ cups (375 mL) water
2/3 cup (150 mL) dried fruit, your choice or mixed (apricots, cranberries,
raisins, dates, etc.), whole or chopped
1/3 cup (75 mL) raw pumpkin seeds
1 lb (450 g) beef bavette (bottom sirloin flap steak)
1 tsp (5 mL) garam masala
Salt and freshly ground pepper
2 tsp (10 mL) olive oil
½ cup (125 mL) red onions, chopped
2 cups (500 mL) cherry tomatoes, halved
1/3 cup (75 mL) fresh cilantro, chopped
1/3 cup (75 mL) fresh parsley, chopped
3 tbsp (45 mL) fresh chives, chopped
1 container (5 oz –142 g) or 6 cups (1.5 L) baby spinach
1½ cups (375 mL) green peas
½ cup (125 mL) unfiltered apple juice
¼ cup (60 mL) sunflower oil

PREPARATION & COOKING
• In a saucepan, add quinoa to boiling salted water. Cover and cook 15 min,
or until water has been completely absorbed. Transfer to a bowl, add dried
fruit and set aside.
• In a skillet, toast pumpkin seeds on medium heat, stirring occasionally,
for about 5 min, or until golden and crisp. Set aside on a plate.
• Coat bavette with garam masala and season with salt and pepper. In a skillet,
heat olive oil on medium heat and cook bavette for 3–4 min on each side,
or until desired doneness. Remove from heat, cover with aluminum foil
and let rest for 5 min before slicing.
• Add remaining ingredients to quinoa and stir well. Season generously
with salt and pepper.
• Divide quinoa salad among plates. Sprinkle with pumpkin seeds
and top with sliced bavette.