Eggplant Caviar (Caviar d’aubergines)
With fish roe caviar scarce or non-existent, Natasha Wrangel-Betsky, Russian-born Montrealer, replaces it with this “poor man’s caviar”, Eggplant Caviar, a recipe she inherited from her grandmother. She serves it
Lamb Liver and Merguez Farm Sausages with Apples (Foie d’agneau et merguez de la ferme aux deux pommes)
Veteran Charlevoix chef Régis Hervé loads his menus with lamb, a favourite meat from animals raised on the hilly, grassy farms of his region. Livers from lamb are smaller and
Traditional Gazpacho (Gaspacho Rouge)
The ripe tomatoes give the soup its distinctive taste. Fine chopping of ingredients is key. A food processor may be used, pulsing just until ingredients are chopped. A blender makes