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Sandra's recipes

Sandra is an epicurean and a lover of life! She is passionate about farm-to-table dining. Local food plays a significant role in her kitchen, and she makes it a point to promote local Quebec producers and artisans.

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Sandra is proud to be the brand ambassador for Humble Artisan. She frequently uses a Humble Artisan presentation board to showcase her delicious recipes, adding a touch of elegance to her culinary creations.

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On the Sandra Creative Foodie page, you'll find mouthwatering photos of lovingly crafted dishes showcasing local products!

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Panzanella with Sausages and Burrata

Preparation time: 15 minutes

Cooking time: 30 minutes

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Ingredients:

 

  • 1 pack of 4 Italian sausages

  • 3 large tomatoes, quartered

  • 1 purple cauliflower, in florets (optional)

  • 1 red onion, diced into large pieces

  • 1 burrata, at room temperature

  • 4 thick slices of country bread

  • A drizzle of olive oil

  • Salt and pepper

  • Chopped chives

Preparation :​​​

  • Preheat the BBQ to medium heat.

  • In a BBQ-safe dish, mix the cauliflower and onion with a bit of oil, salt, and pepper.

  • Place on the BBQ and stir frequently until the cauliflower is cooked but still crunchy. While it’s cooking, place the sausages above the cauliflower dish and let them cook slowly for about 30 minutes.

  • Remove the sausages and let them rest for at least 5 minutes before slicing.

  • Oil, salt, and pepper the slices of bread. Grill each side for a few minutes. Cut into bite-sized pieces.

  • Arrange all the ingredients on your Humble Artisan board and top with the burrata, a drizzle of oil, salt, pepper, and chopped chives.

Pecan, maple, and camembert focaccia

Preparation time: 15 minutes
Rising time : 3-4 hours

Cooking time : about 30 minutes

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Ingredients :​

​

  • 1L (4 cups) bread flour

  • 10 ml (2 tsp) + a drizzle of maple syrup (10 g)

  • 30 ml (2 tbsp) olive oil

  • 7.5 ml (1 ½ tsp) yeast (instant or regular)

  • 300 ml warm water

  • 7.5 ml (1 ½ tsp) salt

  • 125 ml (1/2 cup) roasted chopped pecans

  • 1 camembert or brie cheese

  • Fleur de sel

Preparation :

  1. Oil a deep container.

  2. Mix the flour, syrup, oil, water, and salt.

  3. Knead for 5 minutes.

  4. Place the dough in the container and let it sit in a warm place for 2 hours.

  5. Then transfer the dough to a small baking sheet lined with parchment paper and oil.

  6. Let the dough rise in the baking sheet for another hour.

  7. Oil your hands and press your fingers into the focaccia. I love this part!

  8. Add the pecans and a little fleur de sel. Place the cheese in the center.

  9. Bake for about 30 minutes until the top is golden brown.

  10. As soon as it comes out of the oven, drizzle some maple syrup on top.

  11. Serve hot at the center of the table on your Humble Artisan board.

Smoked partridge platter

Preparation time: 60 minutes

Brining time: 24 hours

Cooking time: 2-3 hours

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Ingredients:

  • Smoked partridge

    • 8 partridge breasts or 4 chicken breasts

    • 80 ml (1/3 cup) coarse salt

    • 80 ml (1/3 cup) brown sugar

    • 4 liters of water

    • 80 ml (1/3 cup) BBQ Chicken spices from Sandra Foodie

    • 60 ml (1/4 cup) butter
       

  • Toppings

    • 1 package of softened cream cheese

    • 125 ml (1/2 cup) whipping cream

    • 14 ml (1 tbsp) Sandra Foodie IPA BBQ sauce

    • 125 ml (1/2 cup) crispy onions, homemade or store-bought

    • A drizzle of Sandra Foodie IPA BBQ sauce

    • Chopped chives

    • A few arugula sprigs

    • Homemade bread or focaccia

Preparation :​

  1. Mix the salt, brown sugar, and water. Brine the breasts in this mixture for 24 hours.

  2. Preheat the smoker to 275°F.

  3. Pat the breasts dry and coat them with the BBQ Chicken spices from Sandra Foodie. Smoke for about 1 hour.

  4. Place the breasts in an aluminum container with the butter and pour a little water at the bottom (about 1 inch deep). Cover with aluminum foil and return to the smoker.

  5. Let smoke for another 1-2 hours until the meat shreds.

  6. Using a stand mixer, beat the cream cheese. Then add the sauce and the cream. Whip until you achieve stiff peaks. Season to taste.

  7. On your Humble Artisan board, spread the cream. Then add the shredded partridge, crispy onions, chives, and arugula. Finish with a drizzle of Sandra Foodie IPA BBQ sauce and a little fleur de sel.

  8. Serve with good bread or homemade focaccia.

Smoked partridge platter

Preparation time: 60 minutes

Brining time: 24 hours

Cooking time: 2-3 hours

Ingredients:

  • Smoked partridge

    • 8 partridge breasts or 4 chicken breasts

    • 80 ml (1/3 cup) coarse salt

    • 80 ml (1/3 cup) brown sugar

    • 4 liters of water

    • 80 ml (1/3 cup) BBQ Chicken spices from Sandra Foodie

    • 60 ml (1/4 cup) butter
       

  • Toppings

    • 1 package of softened cream cheese

    • 125 ml (1/2 cup) whipping cream

    • 14 ml (1 tbsp) Sandra Foodie IPA BBQ sauce

    • 125 ml (1/2 cup) crispy onions, homemade or store-bought

    • A drizzle of Sandra Foodie IPA BBQ sauce

    • Chopped chives

    • A few arugula sprigs

    • Homemade bread or focaccia

Preparation :​

  1. Mix the salt, brown sugar, and water. Brine the breasts in this mixture for 24 hours.

  2. Preheat the smoker to 275°F.

  3. Pat the breasts dry and coat them with the BBQ Chicken spices from Sandra Foodie. Smoke for about 1 hour.

  4. Place the breasts in an aluminum container with the butter and pour a little water at the bottom (about 1 inch deep). Cover with aluminum foil and return to the smoker.

  5. Let smoke for another 1-2 hours until the meat shreds.

  6. Using a stand mixer, beat the cream cheese. Then add the sauce and the cream. Whip until you achieve stiff peaks. Season to taste.

  7. On your Humble Artisan board, spread the cream. Then add the shredded partridge, crispy onions, chives, and arugula. Finish with a drizzle of Sandra Foodie IPA BBQ sauce and a little fleur de sel.

  8. Serve with good bread or homemade focaccia.

Pecan, maple, and camembert focaccia

Preparation time: 15 minutes
Rising time : 3-4 hours

Cooking time : about 30 minutes

441264996_807776707975729_2620771358294706819_n.jpg

Ingredients :​

​

  • 1L (4 cups) bread flour

  • 10 ml (2 tsp) + a drizzle of maple syrup (10 g)

  • 30 ml (2 tbsp) olive oil

  • 7.5 ml (1 ½ tsp) yeast (instant or regular)

  • 300 ml warm water

  • 7.5 ml (1 ½ tsp) salt

  • 125 ml (1/2 cup) roasted chopped pecans

  • 1 camembert or brie cheese

  • Fleur de sel

Preparation :

  1. Oil a deep container.

  2. Mix the flour, syrup, oil, water, and salt.

  3. Knead for 5 minutes.

  4. Place the dough in the container and let it sit in a warm place for 2 hours.

  5. Then transfer the dough to a small baking sheet lined with parchment paper and oil.

  6. Let the dough rise in the baking sheet for another hour.

  7. Oil your hands and press your fingers into the focaccia. I love this part!

  8. Add the pecans and a little fleur de sel. Place the cheese in the center.

  9. Bake for about 30 minutes until the top is golden brown.

  10. As soon as it comes out of the oven, drizzle some maple syrup on top.

  11. Serve hot at the center of the table on your Humble Artisan board.

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