15 yukon gold potato ( peeled)
1 pound Tournevent goat’s cheddar (Chèvre Noir) (grated)
3 cloves of garlic
2 cups 35 % cream
2 cups homogenized milk
4 eggs (cracked)
2 tablespoons nut meg (grated)
4 thyme sprigs
Salt and pepper
Method:
-Place milk, cream, garlic, thyme, and nutmeg in a sauce pot and place over low heat. Let simmer for 30 min. Make sure the mixture does not boil or evaporate
-Rub gratin mold with butter, and then start layering 1/8 inch slices of potatoes. After two layers of potatoes have been added, add one layer of cheese. Continue process 2 more times but the last time don’t cover with cheese.
-Place egg in the bowl and whisk the milk mixture into egg. Season with salt and pepper. Pour mixture over potatoes until the potatoes are almost
covered. Add a final layer of cheese and cover with foil. Place in a 350o oven for one hour.
Québec Milk-Fed Veal loin and wild mushroom sauce
- 1 Québec Milk-Fed veal loin
- 2 cups wild mushrooms (chanterelles, girolles, mousserons)
- 4 shallots
- 2 garlic pieces
- 2 branch of thyme
- 2 branch of sage
- 2 cups veal stock
- 2 tablespoons olive oil
Method:
Clean veal loin, keep trimmings aside and reserve loin. Heat a sauce pot with oil, add trimmings and brown. Add shallot and garlic, reduce heat to low and cook for 5 minutes. Deglaze white wine and fine herbs. Reduce until almost dry then add veal stock. Let boil for 5 minutes, then let infuse for 20 minutes, strain and reserve.
Season loin with salt and pepper. Heat pan, add oil and sauté loin until golden brown on both sides. Put in oven at 300 degrees until the internal temperature reaches 150 degrees. Degrease pan and add mushrooms until half cooked. Add strained veal stock and let boil 2 or 3 minutes. Add 2 teaspoons of butter and melt and season. Use vegetables of choice as side dish to accompany meal.