Two recipes for local cooking

This text is part of the special Plaisirs booklet

By encouraging procurement as close to home as possible, the 100% local Challenge team offers on his website several recipes to cook local products. Here are two.


Here is a recipe from Caroline Landry (from Conception Gourmande) to put Gaspésie on your plate.

Makes 4 servings


  • 4 goat chops (300 g)


  • ½ cup of gin
  • ⅓ cup of chokeberry berries fresh or thawed
  • 2 tbsp. tablespoon of aronia vinegar
  • ½ tsp. tablespoon of chokeberry pepper crushed
  • Salt of chokeberry to taste
  • 1 cloveail chopped
  • ½ tsp. tablespoon of thyme costs
  • 2 tbsp. tablespoon olive oil


  • 2 tbsp. tablespoon olive oil
  • 1 knob of butter
  • 1 branch de thyme costs


Combine the ingredients for the marinade. Marinate the chops for a day or a few hours. In a cast iron pan on the barbecue, cook the chops and chokeberry berries over high heat with the olive oil, butter and a sprig of thyme. Allow 1 minute 30 seconds on each side for rare cooking or 2 minutes on each side for pink cooking.

Remove the meat from the pan and deglaze with the marinade. Reduce for about 10 seconds, turn off the heat and return the chops to the pan.

Serve with green vegetables, baby potatoes and grilled mushrooms. Garnish with fresh thyme.

* Products in bold are offered by producers or processors who are members of Gaspésie Gourmande.


Here is a recipe for the 100% Local Challenge. The strata is usually served in the morning, but just as perfect for lunch and dinner!

Makes 6-8 servings


  • 2 tbsp. (30 ml) oil
  • 1 small bunch of kale, Swiss chard, spinach or any other leafy vegetable, well cleaned
  • 1 or 2 garlic cloves, crushed
  • Cell
  • 1 to 2 cups of diced vegetables, your choice (onions, zucchini, mushrooms, etc.)
  • A few leaves of fine herbs (thyme, basil, oregano, chives, etc.), roughly chopped
  • 1 small loaf of stale bread, preferably whole grain, sliced ​​about 1 inch thick (or a mixture of baguette from the day before, lonely hamburger or hot dog buns in the freezer, half -croissant lying around on the counter … the important thing is to have about 8 cups in total)
  • ½ cup (2 oz) grated firm cheese
  • ¼ cup (1 oz) goat cheese or fresh local cheese, crumbled
  • 8 eggs
  • 3 ½ cups (875 mL) milk (or a mixture of milk and cream, for a smoother result)


In a large skillet, heat the oil over medium heat and add the kale (or other) and garlic. Cook, 2 to 3 minutes, until the cabbage is tender but still colored. Season with salt, then roughly chop and set aside.

Cut or tear the bread into pieces of about an inch.

Heat the oil over medium-high heat in a thick, large pan and add the other vegetables. Cook them, stirring often, until they start to soften, then add salt and pepper to taste. Continue to cook for a minute or two, until the vegetables are tender and fragrant. Add the kale, the desired herbs, mix and remove from the heat.

Generously oil or butter a 2 quart baking dish, soufflé dish or springform cake tin. In a large bowl, combine the cubes of bread, diced vegetables and kale (or other), as well as the grated cheese and stir everything. Transfer to the prepared baking dish.

Beat together eggs with milk and cream, if desired. Add salt and pepper, and pour over the bread mixture. Let stand for at least 15 to 20 minutes before baking so that the bread can absorb some of the liquid. Meanwhile, preheat the oven to 325 ° F.

Place in the oven and bake, 40 to 60 minutes, until the bread is puffed and lightly browned. Remove from the oven and serve hot, lukewarm or even cold the next day.

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