What are we eating ? | Fresh menu for eating out

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.

Ingredients

  • 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

Preparation

  • 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


PHOTO PROVIDED BY NATHALIE VERRET

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

Ingredients

  • 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

Preparation

  • 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


PHOTO OLIVIER JEAN, LA PRESSE ARCHIVES

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


PHOTO OLIVIER JEAN, LA PRESSE ARCHIVES

Raspberry and 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


PHOTO DAVID BOILY, LA PRESSE ARCHIVES

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)

Preparation

  • 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!

Trick

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.

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