The cold days are well settled in Québec City and there is no better time to enjoy home-cooked meals and indulge in local flavors. Chef Simon Renaud from the Québec City Convention Centre’s exclusive food and beverage partner shares 2 seasonal recipes to try at home.
Level: Easy
8 servings
Soup ingredients
- 1 onion
- 3 g of cumin seeds
- 1 tablespoon of ginger
- 100 g of green lentils
- 2 L of vegetable broth
- 1 cinnamon stick
- 3 tablespoons of miso
- 2 coarsely chopped carrots
- 1 minced garlic clove
- 1.5 kg of pumpkin flesh
- Olive oil
- Salt and pepper
Mousse ingredients
- 400 ml of coconut milk
- 1 g of saffron
- 4 ml of lemon juice
- Salt and pepper
Flavored oil ingredients
- 30 g of green onions
- 3 g of minced garlic
- 100 g of fresh spinach
- 450 g of canola oil
- Salt and pepper
Toppings
- Saffron mousse
- Flavored oil
- Dried pumpkin seeds
- Edible flowers or microgreens
Equipment required
- Food processor
- Cheesecloth
- Whipping siphon (with 2 CO2 capsules)
Flavored oil preparation
- Put all the ingredients into a food processor.
- Mix at high speed.
- Store in the refrigerator.
Mousse preparation
- Put all the ingredients into a saucepan, then bring to a boil.
- Strain through the cheesecloth, cool.
- Put into a whipping siphon with 2 capsules of CO2. Stir a few times.
- Store in the refrigerator
