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MELTING ORIGINE DE CHARLEVOIX

AND ITS SMOKED TOMATOES,
Recipe by Archibald restaurants

BY ARCHIBALD RESTAURANTS

Chef Maxime Lebrun, from Archibald restaurants, prepared this delicious recipe using the Green Trail portable smoker! Here are the recipe details.


Lac-Beauport : 1021, Boulevard du Lac, Lac-Beauport, QC G3B 0X1
Sainte-Foy : 1240 Autoroute Duplessis, Québec, QC G2G 2B5
Aéroport de Montréal : 975 boul. Roméo-Vachon N, Saint-Laurent, QC H4Y 1H6
Trois-Rivières : 3965 Rue Bellefeuille, Trois-Rivières, QC G9A 6K8
Blainville : 1345 Boulevard Michèle-Bohec, Blainville, QC J7C 0M4
Quartier du Petit Champlain : 40 Rue du Marché-Champlain, Québec, QC G1K 4H3

www.archibaldmicrobrasserie.ca

Number of people: 2

Preparation time: 10 minutes

Cooking time: 15 minutes (+ 2 hours for the tomatoes)

CONFIT AND SMOKED TOMATOES:

1 cup of cherry tomatoes

½ garlic clove

½ teaspoon of fresh rosemary

⅓ cup of olive oil

1 pinch of salt

1 pinch of black pepper

1 tbsp of honey or maple syrup

1 teaspoon of Sherry vinegar

Method:

Preheat the oven to 220°F and start the smoker with the wood chips.

Cut the tomatoes in half, crush and peel the garlic.

Remove the leaves and roughly chop the rosemary.

Crush the pepper into a mignonette.

In a bowl, combine all the ingredients, then place the mixture on a baking sheet. Bake for 2 hours.

Save the juice from the tomatoes to add to the dressing.

Smoke the tomatoes for 10 to 15 minutes and remove from the smoker and set aside until ready to use.

MELTING CHEESE:

1 L'Origine de Charlevoix of 160 g

Method:

Preheat the oven to 350°F.

Place the cheese on a 25 cm² aluminum foil. Lift the foil all around the cheese to prevent it from sagging during cooking.

Bake for 8-10 minutes.

 

TOMATO AND CIBOIRE VINAIGRETTE:

tbsp of tomato juice

1 tbsp of honey or maple syrup

tbsp of olive oil

2 tbsp of Ciboire (beer)

1 tbsp of chives

2 tbsp of Sherry vinegar

Method:

In a bowl, place the oil, tomato juice, honey, Sherry vinegar and emulsify to obtain a homogeneous mixture. Add the Ciboire slowly to relax the vinaigrette.

Reserve in the fridge until use.

SIDE:

1 bunch of Swiss chard (minced)

3 tbsp of crushed pistachios

Tomato and Ciboire Vinaigrette

Method:

Place the Swiss chard in a bowl, add the vinaigrette, season with salt and pepper to taste and toss to combine.

 

Dressing:

In a plate or bowl, place the cheese and add the salad all around.

Garnish with pistachios.

Enjoy your meal !

Food and beer pairings:

Enjoy this dish with a good and fresh Ciboire!

Summary of ingredients needed:

  • 1 Origine de Charlevoix 160gr
  • 1 Ciboire (beer)
  • 1 cup of cherry tomatoes
  • ½ garlic clove
  • ½ teaspoon of fresh rosemary
  • 2 tbsp of honey or maple syrup
  • 1 tbsp of chives
  • 1 bunch of Swiss chard (minced)
  • 3 tbsp of crushed pistachios
  • Sherry vinegar
  • Olive oil
  • Salt
  • Black pepper
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