Marengo veal, Bufala candied tomato canapes and special guest!

In this episode, Chef Christian highlights candied cherry tomatoes through two delicious recipes: candied tomato and mozzarella di bufala canapes, and his classic veal marengo!

And while things are simmering, we welcome a very special guest from the National Bank to talk to us about a hot topic of the moment, namely finances for young people and for farmers.

A gold mine of information not to be missed, to be discussed between two bites of canapes!

Thanks to our sponsor, National Bank .

Candied cherry tomatoes recipe from Chef Christian

PREPARATION TIME: 10 minutes

COOKING TIME : 2 hours

INGREDIENTS

FOR A LARGE HOB 18in x 12in

900 g ( 6 cups) red and yellow cherry tomatoes
4 cloves of garlic or more!
Les Mélangés Italian spice blend to taste
3 4 sprigs of fresh thyme, leaves
1 leafy sprig of rosemary optional
125 ml ( 1/2 cup) extra-virgin olive oil
5-10 ml ( 1-2 tsp) sugar
1-2 ml ( 1/4-1/2 tsp) salt
Mill pepper to taste
7-8 drops of apple cider vinegar sherry or balsamic
Fresh basil and oregano to add at the end of cooking

INSTRUCTIONS

Preheat the oven to 120ºC (250ºF).
Cut the cherry tomatoes in half.
Place in a large bowl.
Cut the garlic cloves into large pieces and add them to the tomatoes.
Add the herbs, extra-virgin olive oil, sugar, salt and pepper.
Mix gently with a large spoon.
Cover a baking sheet with parchment paper.
Spread the mixture evenly on the baking sheet.
Add a few drops of vinegar to the mixture.
Bake the tray in the center of the oven for about 3 hours, or until the tomatoes begin to dry out but remain moist.
If you are heating several plates at the same time, switch the plates every 30 minutes so that they cook equally.
Add the basil and fresh oregano to the tomatoes 15 minutes before the end.
Place in single-serving containers that you will use in 1 to 2 weeks.
Cover the tomatoes with extra-virgin olive oil if needed. Refrigerate.

Marengo Veal from Chef Christian

PREPARATION TIME: 30 minutes
COOKING TIME: 1 hour

INGREDIENTS

500 g tagliatelle or papardelle dry or fresh
1.4 kg cubed boneless veal shoulder
500 g of candied cherry tomatoes from Chef Christian or 796 ml canned diced tomatoes
3 vs. tablespoon of olive oil
1 large diced onion
1 vs. tablespoon of flour
250 ml dry white wine
250 ml chicken broth
2 cloves of garlic
1 casket of button mushrooms cut in 2
Zest of 1 orange
Salt and pepper
15 ml or 1 tsp. tablespoon of water
25 ml or 1 5 tbsp. cornstarch
Chopped basil leaves for decoration

INSTRUCTIONS

In a large skillet, sear the veal cubes on all sides with a generous amount of butter. Turn during cooking on all sides to obtain uniform browning.
Remove from pan and set aside.
Over medium heat, brown the onions for 5-6 minutes.
Deglaze with white wine. Scrape the bottom of the pan well to release the juices.
Flour the cooked veal cubes and mix with salt and pepper.
Add the floured veal cubes, candied cherry tomatoes, garlic, chicken broth and orange zest to the onions. Mix well.
Cover and simmer for 1 to 1.5 hours until the meat is tender.
Add the button mushrooms and simmer for another 15 minutes.
Boil the water before the end of cooking and cook the pasta for the recommended time.
Enjoy with a good red wine from Quebec!