Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.
Posted yesterday at 11:00 a.m.
Indulgence: sweet gazpacho
Simple to make and refreshing as you wish, a gazpacho brings a nice colorful touch to the meal. SoupeSoup has agreed to share his recipe with us, step by step.
- 2 large greenhouse tomatoes
- 1 peeled English cucumber
- 1/2 small red onion
- 2 red peppers
- 30ml cider vinegar
- 1 bunch of cilantro
- 1 green jalapeno or 15 ml sambal oelek (or other pepper of your choice)
- 500ml cold water, salt and pepper
- 1. Wash and cut all the ingredients into pieces.
- 2. Put all the ingredients in the blender.
- 3. Grind into a smooth and homogeneous puree.
- 4. Don’t forget to season!
- 5. Refrigerate one hour or overnight. When serving, you can add a drizzle of olive oil and a little fresh coriander.
Published on lapresse.ca on August 30, 2017.
Quickly done well done: fennel salad with orange
Whether you think meat grilled on the barbecue or a picnic in the park, the main course rarely comes alone. This week, the freshness of fennel salad with orange from nutritionist Nathalie Verret.
For 4 servings
Preparation: 15 minutes
- 1 orange
- 1 fennel bulb, thinly sliced
- 1/2 red onion, finely chopped
- The seeds of 1 pomegranate (80 g, or 1/2 cup)
- 1 C. tablespoons extra-virgin olive oil
- 2 tbsp coarsely chopped pecans
- 2 tbsp. teaspoon quality balsamic vinegar
- 1. Take the zest from the orange and cut the quarters into supremes.
- 2. In a salad bowl, mix the orange zest and supremes with the fennel, onion and pomegranate seeds. Add the oil and mix.
- 3. Divide the salad among serving plates.
- 4. Just before serving, garnish with pecans and season with balsamic vinegar.
Source : Mediterranean diet — 21 days of menusNathalie Verret, Modus Vivendi.
Posted in The Press + July 20, 2017.
Call me boss! : puff pastry tart with oyster mushrooms, cheddar and prawns
For 8 guests
Ingredients for the bechamel sauce
- 540g milk
- 35g flour
- 35g butter
- Salt, pepper, nutmeg
Ingredients for the pie
- 365g puff pastry, rolled out
- 800g baby potatoes, cooked and sliced
- 200 g lightly pan-fried oyster mushrooms
- 200 g grated cheddar cheese
- 335 g northern shrimp (or, failing that, smoked salmon)
- 2 tbsp. chopped dill
- 2 tbsp. chopped chives
- The juice of half a lemon
- 1 drizzle of olive oil
- Salt pepper
Preparation of the bechamel sauce
- 1. Melt the butter in a small saucepan, add the flour, stirring constantly for 1 minute.
- 2. Add milk, salt, pepper and nutmeg. Whisk constantly, bringing the mixture to a boil (over medium-high heat) until the sauce becomes thick and creamy. Leave to boil for a few minutes, remove the pan from the heat and set aside.
Preparation of the pie
- 1. Preheat the oven to 180°C (350°F). Bake the puff pastry on a large baking sheet until golden brown. Garnish with béchamel sauce, then arrange the potato slices, the oyster mushrooms and the grated cheddar (this part can be done the day before).
- 2. Bake for about 30 minutes. Meanwhile: mix the prawns (or salmon), dill, chives, lemon juice, olive oil, salt and pepper. Take the pie out of the oven and place the shrimp filling on it.
Source: recipe provided by chef Adèle Prudhomme, formerly of the Sainte-Cécile grocery store.
Published on lapresse.ca on June 14, 2017.
Guilty Pleasure: Raspberry Lychee Cake
To end a great meal, you need a dessert. Nothing beats a cake to wow your guests. This one won’t take you hours of prep and it’ll get everyone excited — we’ve tested it.
For 12 to 15 people
Ingredients for the cake
- 454g soft butter
- 2 3/4 cup sugar
- 5ml vanilla essence
- 8 eggs
- 5 cups sifted flour
- 5 c. baking powder
- 2 cups of milk
- 1 1/2 cups raspberries, fresh or frozen
- 1/4 cup of “Soho” lychee liqueur (sold at the SAQ)
Ingredients for the icing
- 500g cream cheese, softened
- 2 1/4 cup icing sugar
- 1 cup 35% whipping cream
- A few fresh raspberries and lychees to garnish
Preparation of the cake
- 1. Cream the butter and sugar until the mixture is frothy (about 5 minutes). Add the vanilla, then the eggs, one at a time, mixing between each addition.
- 2. In a bowl, combine flour and baking powder. Gradually add to the butter and sugar mixture, on low speed and alternating with the milk and lychee liqueur, in 3 or 4 stages. Warning: do not beat the dough too much, otherwise the cake will be denser and more compact.
- 3. Gently fold in the raspberries, mixing by hand with a wooden spatula.
- 4. Divide the dough into 3 molds of about 20 cm in diameter, buttered. Bake at 180 ºC (350 ºF) for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Preparation of the icing
- 1. Cream the cheese and the sugar for a few minutes in the blender. Add the cream, mix well.
- 2. Top each layer of the cake with icing, and decorate with fresh raspberries and lychees.
- 3. Keep the cake in the fridge and chill it for about 30 minutes before serving it.
Source: recipe by Catherine Martin, pastry chef at Crime et gourmandises, in Saint-Lambert
Published on lapresse.ca on June 14, 2017.
Health ! : S’mores milkshake
The milkshake appeals to all Jukebox Burgers customers, young and old alike. Here is the recipe for the most popular milkshake, the one with S’mores.
For 1 serving
Ingredients for the milkshake
- 2 scoops of ice cream, vanilla, chocolate or both
- A swig of toasted marshmallow syrup *
- A swig of chocolate syrup
- 2 coarsely chopped graham crackers
- Milk, to taste, to cover
* You can find roasted marshmallow syrup at Terra Café et Thé, in Montreal.
Ingredients for the filling (to taste)
- Whipped cream
- chocolate syrup
- A handful of miniature marshmallows
- Graham crackers (whole and in breadcrumbs)
- 1. Place all milkshake ingredients in a blender. Stir until a liquid texture is obtained.
- 2. Pour into a tall glass. Garnish with whipped cream, a drizzle of chocolate syrup and miniature marshmallows. Top it off with a graham cracker.
- 3. Taste quickly!
To decorate the rim of the glass like in a restaurant, put a little chocolate syrup on the edge of the glass, then stick some graham cracker crumbs on it.
Published on lapresse.ca on March 22, 2018.