Our cookbook of the week is A Montreal Cook by Lesley Chesterman. This collection of recipes is a heartfelt tribute to Montreal's vibrant food culture, perfect for celebrating Mother's Day with a memorable brunch.
Asparagus and Ricotta Tart
This elegant tart combines fresh asparagus with creamy ricotta, making it an ideal centerpiece for a spring brunch. The flaky pastry crust provides a delightful contrast to the soft filling.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- 1 egg
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- Parmesan cheese for garnish
Instructions
- Preheat oven to 400°F (200°C). Roll out puff pastry on a baking sheet lined with parchment paper.
- Mix ricotta, egg, salt, and pepper. Spread over pastry, leaving a border.
- Arrange asparagus on top, drizzle with olive oil, and sprinkle Parmesan.
- Bake for 20-25 minutes until golden. Serve warm.
Croque Monsieur
A classic French bistro sandwich, the croque monsieur is a beloved Montreal staple. Layers of ham and Gruyere cheese are baked to perfection in a creamy béchamel sauce.
Ingredients
- 8 slices white bread
- 4 tablespoons butter
- 4 slices ham
- 2 cups grated Gruyere cheese
- 2 tablespoons flour
- 1 cup milk
- Salt, pepper, and nutmeg to taste
Instructions
- Make béchamel: Melt 2 tablespoons butter, whisk in flour, cook 1 minute. Gradually add milk, stirring until thickened. Season with salt, pepper, and nutmeg.
- Preheat broiler. Butter bread slices. Place ham and half the cheese on 4 slices, top with remaining bread.
- Spread béchamel on top, sprinkle remaining cheese. Broil until bubbly and golden.
Gravlax with Caraway and Coriander
This cured salmon dish is a Scandinavian classic with a Montreal twist. The blend of caraway and coriander seeds adds aromatic depth, perfect for a light brunch starter.
Ingredients
- 1 lb salmon fillet, skin on
- 1/4 cup salt
- 1/4 cup sugar
- 1 tablespoon caraway seeds
- 1 tablespoon coriander seeds
- Fresh dill for garnish
Instructions
- Mix salt, sugar, caraway, and coriander. Rub over salmon.
- Wrap in plastic, place in a dish, and refrigerate for 48 hours, turning occasionally.
- Rinse off cure, slice thinly. Serve with rye bread and dill.
Lesley Chesterman's A Montreal Cook is a celebration of the city's diverse culinary heritage, blending French, Québécois, and international influences. These recipes are perfect for treating Mom to a special brunch at home.
