What are we eating?  |  Easy recipe

What are we eating? | Easy recipe

Before the weekend, all readers who cook will ask themselves this eternal question: What shall we eat? To inspire you, Press Here are some tips to help you keep your mouth watering.

Posted May 27

Desire: Vietnam Corridor guacamole

As the name implies, Vietnam Corridor can grow in Quebec. “Vietnam Corridor can be replaced with a normal corridor,” says published author Helene Barrel. Fresh herbs and edible flowers from QuebecPublished by Broquet. But since the taste of the Vietnamese corridor is clearer, it may be necessary to add a large spoonful of the latter. »

Ingredients

  • 2 ripe avocados
  • 300 ml homemade or store-bought salsa
  • 3 or 4 tbsp. Bitter cream
  • 2 tbsp. Finely chopped Vietnamese cilantro
  • 1 c. Freshly chopped fresh mint
  • 2 or 3 drops of Tabasco infusion

preparation

  • 1. Grind the avocados with a fork in a mixing bowl.
  • 2. Mix in salsa and sour cream. Mix well.
  • 3. Add herbs and Tabasco.
  • 4. Serve immediately, with cornstarch.

Source: Fresh herbs and edible flowers from Quebec. Helen Barrel. Broquet editions.

Posted in Press + August 3, 2017

Quickly done Well done: cauliflower and cheese pizza


Photo by Sophie Ducharme, Special Collaboration

Cabbage and cheese pizza

Quebec flowers are very affordable in the fall. Spicy cheese, like the famous bursa, is sweet and different from the traditional mozzarella on pizza. You can swap plants and add more greens (arugula, microgreens, etc.).

Inputs for 4 people)

  • 1 small cauliflower, with small flowers
  • A drop of olive oil
  • 1/4 cup Parmesan cheese, sliced
  • 1 Store-bought whole-wheat pizza crust 11 inches in diameter
  • Pizza sauce or tomato sauce, to taste
  • 150 grams of borscht-type pepper cheese container
  • Flat leaf parsley, to taste
  • Salt and pepper

preparation

  • 1. Preheat the oven to 400 ° C and place the baking sheet with parchment paper.
  • 2. Grease the cabbage with oil and parmesan in a large bowl. Pack tightly and bake for 15 minutes on a baking sheet or grease until the flowers are soft. To make a reservation.
  • 3. Place the crust on a pizza pan and spread the sauce over it. Prepare the cheese evenly over the soup, in small amounts 1-2 tbsp. Then add the cauliflower. Bake for ten minutes.
  • 4. Leave to cool for a few minutes and serve with parsley.

Posted in Press + August 31, 2017

Call me boss! : osso buco and pork chops


Photo by Olivier Pountrian, LA PRESSE archives.

Oso Buko and Pork Ball

Here is a recipe for cooking sauce that is delicious and allows you to make it in advance. In this type of cooking, spices are taken in small amounts, because vacuum cooking enhances the taste.

For 8 people

Step 1 ፡ Vacuum-packed pork chops

The pre-prepared stew is used to cook meatballs and stews.

Ingredients

  • 6 Pieces of Pork (Oso Buko Sliced)
  • 2 tbsp. Canola oil
  • 2 yellow onions cut
  • 2 tbsp. Minced garlic
  • 1/8 teaspoon salt
  • 5-8 Rose peppers
  • 1 star Anise
  • 1 branch
  • 1 soup seed
  • 1/4 cinnamon stick
  • 1 c. cider vinegar
  • 200 ml of meat stock
  • 2 Three Vid Bags (Thick Ziplock)
  • 1 heater (or cooking thermometer)

preparation

  • 1. In a saucepan, pour the canola oil. Boil the pork chops on both sides over medium heat and add to the two vacuum bags.
  • 2. Add chopped onion to the pan, brown, then add garlic, salt and spices.
  • 3. Pour in the vinegar deglaze, pour in the soup, scoop out the bottom part well, cut in half, add the ingredients to each vacuum bag, pack.
  • 4. Place these in a water bath with a stirrer and a heating pad, set the temperature to 85 degrees Celsius, cook for 8 hours (or there is no heating method here: fill a large pot with water, attach a thermometer). Keep the temperature at 85 ° C for 8 hours).
  • 5. After the time is up, soak the bags in ice water for 30 minutes.
  • 6. Remove slices of pork, strain the broth in a colander, refrigerate.
  • 7. Get back the pork pieces, place in another container, refrigerate.

Step 2: Pumpkins

Makes 24 meatballs

Ingredients

  • 500 g boiled pork;
  • 1 French leaf or 1 small onion, finely chopped
  • 1 c. Minced garlic
  • 1 c. parsley
  • 1/4 teaspoon. Dry mustard
  • 1/8 sec Earth Alogis
  • 1/2 teaspoon. Salt
  • 1 egg
  • 30 ml of milk
  • 2 tbsp. Bread crumbs
  • 4 tbsp. Spoon (60 ml) overcooked broth (or broth).
  • 2 Three Vid Bags (Thick Ziplock)
  • 1 heater (or cooking thermometer)

preparation

  • 1. Place the milk and egg in a bowl, beat lightly with a fork, add the bread and all the ingredients except the pork, mix. Leave to stand for 5 minutes, then stir in the pork.
  • 2. Create 24 balls with greased hands, place on parchment-lined baking sheet.
  • 3. Place the meatballs in two vacuum bags, add the soup.
  • 4. Place these in a water bath with a stirrer and heat, bring the temperature to 85 ° C, cook for 3 hours (or without heating method here: fill a large pot with water, attach a thermometer). Keep the temperature at 85 ° C for 3 hours).
  • 5. After the time is up, soak the bags in ice water for 30 minutes.
  • 6. Remove the meatballs from the meat, place in the refrigerator, strain the broth, and refrigerate.

Step 3: Stew soup

Ingredients

  • Pork and meatball soup, spoiled.
  • 2 tbsp. Melt the cornstarch in 2 tbsp. Tablespoon cold water

preparation

  • 1. In a saucepan, drain the broth, bring to the boil and strain it.
  • 2. Add the meatballs and meat to the pan, stirring for a few minutes to combine the flavors.

Escorts

  • Baby potato fries
  • Brussels sprouts

Source: Immanuel Desjardins

Published December 11, 2017 at lapresse.ca.

Guilty Delighted Potatoes and Maple Syrup Donut


Photo by Hugo-Sébastien Aubert, LA PRESSE archives

Potato and maple syrup donut

Donut with potato and maple syrup is one of Quebec’s culinary traditions. It is passed down from generation to generation, and every recipe has its secrets. Isabel Plant gives us her.

Preparation time: 30 minutes

Cooking time: 3 minutes

Supplies: 15 donuts (cold)

Ingredients

  • 625 ml (2 1/2 cups) of unfiltered universal flour
  • 15 ml (1 tbsp.) Baking powder
  • 2.5 ml (1/2 tsp) baking soda
  • 2.5 ml (1/2 teaspoon) salt
  • 2 eggs
  • 250 ml (1 cup) sugar
  • 30 ml (2 tbsp.) Unsalted butter, melt and heat
  • 180 ml (3/4 cup) ordinary rosette mashed potatoes, tender
  • Vegetable shortening or canola oil, to fry
  • 250 ml (1 cup) maple syrup

preparation

  • 1. Mix flour, baking powder, baking soda and salt in a bowl. To make a reservation.
  • 2. In another bowl, whisk together the egg and sugar for 1 minute or until foamy. Add butter, mashed potatoes and mix well. Add the dry ingredients and mix until the dough is smooth. Create two powder discs with your hands. Cover with plastic wrap and refrigerate for 1 hour.
  • 3. Preheat the frying pan to 190 ° C (375 ° F). Line a cookie sheet with a paper towel. Place a wire rack on another cookie sheet. Pour the maple syrup into a bowl. To make a reservation.
  • 4. In flour processing, a mixture of 8 to 10 mm thick. Cut the donuts using 7.5 cm (3 inch) round cookies, then cut the donut holes using small 2 cm (3/4 inch) round cookies. Reuse rubbish. Allow the flour to dry slightly and let it stand at room temperature for 15 minutes to form a fine crust when cooked.
  • 5. Place 3 or 4 donuts at a time in a hot saucepan and cook for 2 to 3 minutes or until golden brown, turning them until half cooked. Be careful not to spray. Pour on parchment paper and let cool for 1 minute. Then dip the donuts one by one in maple syrup. Pour over the meat and let it cool. Continue in the same way for the donut holes (cook for only 1 minute).
  • 6. Serve donuts at room temperature.

Accompanying tip: Salty caramel with sweet clover

Ingredients

  • 60 ml (1/4 cup) of water
  • 500 ml (2 cups) sugar
  • 30 ml (2 tbsp.) Colorless corn syrup
  • 180 ml (3/4 cup) 35% cream, hot
  • 2.5 ml (1/2 tsp) sweet clover (or vanilla) content
  • 125 ml (1/2 cup) semi-salted butter, chopped

preparation

  • 1. Bring water, sugar and syrup to a saucepan. Bake without stirring until the mixture is amber. Remove from heat, gradually add the cream.
  • 2. Bring the mixture back to the pot until uniform. Add butter and mix well until melted. Add sweet clover (or vanilla). Transfer to glass jars and allow to cool completely to room temperature. Store at room temperature for two weeks or in the refrigerator for 1 month.

Published December 6, 2017 at lapresse.ca.

Health! Martini Birch


Photo by Olivier Pountrian, La Press Archives

Martini Birch

Montreal people love brushes. Montreal (again) began to love cocktails. Tips and recipes for adding sparkle to your Sunday lunches.

Ingredients

  • 1 1/2 ounces (45 ml) Bombay Sapphire Gene
  • 1/2 ounce (15 ml) St. John’s wort (Elder Flower Liquor)
  • 2 tbsp. 2 tbsp (30 ml) Bonne Maman Apricot Jam (or other quality yellow fruit or lemon juice)
  • 1/2 ounce (15 ml) of white wine juice

preparation

  • 1. Place 2 tablespoons jam in a saucepan. Add gin, St. German and white wine juice.
  • 2. Mix with a spoon to dissolve the jam.
  • 3. Fill the pan with ice and shake well for 5 to 10 seconds. Pour the chilled martini into a tea strainer.
  • 4. Decorate with toast made with your favorite marmalade.

Source: Food recipe by mixologist Jonathan Homier.

Published on July 15, 2015 at lapresse.ca.

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