Just before the weekend, all chef readers ask themselves the eternal question: what do we eat? To inspire you, Journalism offers some suggestions for seasonal recipes that will make your mouth water.
Indulgence: sunny ginger and miso soup
Bright orange vegetable soup that freezes well, spiced with ginger, turmeric, miso and lemon juice. I made this soup because I had a few carrots and half a pumpkin on hand, but you can use just one of the two vegetables. You can leave the pieces whole or put the soup in a blender. If you are not using a blender, finely chop the vegetables; if not, cut them roughly, which saves some time. Don’t forget the chive garnish, which is also delicious with grilled fish, chicken or roasted vegetables.
- 15 ml (1 tbsp.) coconut oil or clarified butter (ghee)
- 2 large onions, coarsely chopped
- 4 cloves of garlic, coarsely chopped
- 5cm (2in) fresh ginger, minced
- 5 ml (1 teaspoon) ground turmeric
- 4 large carrots, cut into 1.5 cm (1/2 inch) cubes
- 1 medium pumpkin, peeled, seeded and cut into 2 cm (3/4 inch) cubes
- 1.5 L (6 cups) homemade broth of your choice or water
- 30 ml (2 tbsp) miso paste or to taste
- Juice of 1 lemon
- Sea salt and black pepper
Chive filling ingredients
- 1 red chili pepper, deseeded and finely chopped
- 60 ml (4 tbsp.) chopped fresh chives
- 60 ml (4 tbsp.) sunflower seeds
- 60 ml (4 tbsp) extra virgin olive oil
- 1 pinch of sea salt
- 1. Melt the coconut oil in a large, deep saucepan over medium heat. Add the onions and cook for 4 minutes, stirring occasionally. Add the garlic, ginger and turmeric and continue to cook for 1 minute.
- 2. Add the carrot and pumpkin, then pour in the stock. Bring to a boil. Reduce the heat, cover and cook for 15-18 minutes until the vegetables are tender.
- 3. Meanwhile, in a small bowl, mix all the chive filling ingredients together. In another small bowl, mix the miso paste and lemon juice with a few spoonfuls of the broth in the pot until smooth.
- 4. Remove the soup from the heat and stir in the miso mixture. Purée the soup in a blender or with a hand blender (skip this step if you wish and leave the chunks intact). Adjust the seasoning by adding a little more miso, salt and pepper, or lemon juice, if desired. Serve the soup sprinkled with a chive garnish.
To save time
While the onions cook, start dicing the pumpkin.
Source: recipe from the book Eat Happy: Vibrant Cooking in Under 30 Minutes.
Posted Press+ on November 29, 2018.
Made Fast Made Well: Carolina Sesame Sunflower Burger
It’s “the ultimate vegetarian burger,” says nutritionist Caroline Cloutier. Tested, these meaty patties taste good and are satisfying. However, care must be taken to ensure that they are well cooked and that the beans are thoroughly crushed. Warning: they contain products of animal origin (eggs and cheese).
For 6 large burgers or 8 medium burgers
- 1 cup rolled oats
- 1/2 cup breadcrumbs
- 1/2 cup grated cheese
- 3 eggs
- 2 tbsp. Sesame seeds
- 4 tbsp. sunflower seeds
- 2 tbsp. a tablespoon of dried parsley
- 1 C. ground pepper
- 1 C. paprika
- 1 C. tablespoon Ms. Dash
- 1 can (540 ml) black beans, drained and rinsed
- 1 C. soy sauce
- 2 tbsp. Worcestershire sauce (for the veggie burger, some companies make it without the anchovies)
- 1 C. vegetable oil
- 1. Mix oats, breadcrumbs, grated cheese, eggs, sesame seeds, sunflower seeds, parsley and seasonings in a large bowl.
- 2. In another bowl, mash the black beans with a fork with the soy sauce and Worcestershire sauce and add to the first mixture. Mix well until a homogeneous texture is obtained. Let rest in the refrigerator for about 30 minutes.
- 3. Preheat oven to 350°F (180°C), center of oven.
- 4. Form 6 loaves.
- 5. Heat 5 ml of vegetable oil in a large pan and fry the patties until golden brown.
- 6. Put the dumplings in the oven for 15 minutes. Serve immediately.
Pancakes will keep cooked for a week in the refrigerator and can be frozen (preferably baked).
Posted Press+ April 24, 2020.
Call me boss! : ragout of meatballs and pork balls
A slightly long recipe that can be prepared in three steps. Pig legs, meatballs and stew sauce. Advantages: can be prepared in advance, cooked separately, freezes very well.
for 8 people
Prepare at least 4 hours before, ideally 1 day before, cooking stock is used to make the sauce.
Step 1 Ingredients: Boiling the pork feet
- 4 kg pork trotters with cream
- 2 tbsp. rapeseed oil
- 4 sliced yellow onions
- 4 tbsp. crushed garlic
- 1/2 tsp. salt
- 5-8 grains of black pepper
- 1/4 tsp. celery seeds
- 1 star anise
- 3 cloves
- 3-4 allspice seeds or 1/4 tsp. ground allspice
- 1 cinnamon stick
- 2-3 tbsp. cider vinegar
- Water enough to cover everything
Step 1 Preparation: Boiling the pork legs
- 1. In a large saucepan over medium heat, caramelize the onions in the canola oil, add all the remaining ingredients, then the pork pieces, cover with water, no more.
- 2. Bring to a boil, then reduce the heat, cover and simmer for about 2½ hours.
- 3. Take the pork legs out of the broth, pass through a sieve, put the broth in the refrigerator.
- 4. Allow the pork legs to cool, remove the bones and remove the pieces of meat, set aside in another container, cool.
Step 2 Ingredients: Meatballs
- 500 g lean pork mince
- 1 shallot or 1 small onion, finely chopped
- 1 C. crushed garlic
- 1 C. parsley
- 1/4 tsp. dry mustard
- 1/4 tsp. ground allspice
- 1 C. salt
- 1 egg
- 60 ml of milk
- 4 tbsp. breadcrumbs
Makes 24 meatballs
Preparation of step 2: Dumplings
- 1. Preheat the oven to 180°C (350°F).
- 2. Put milk and egg in a bowl, beat lightly with a fork, mix in breadcrumbs and all other ingredients except pork. Let stand for 5 minutes, then stir in the pork.
- 3. Form 24 balls with oiled hands, place on a baking sheet covered with baking paper.
- 4. Bake in the oven for about 15 minutes. Remove from oven, set aside, cool meatballs.
Step 3 Ingredients: Stew Sauce
- 3/4 cup all-purpose flour
- Pork broth, defatted
Preparation of step 3: Ragout sauce
- 1. Heat the flour on a low heat in a thick-bottomed (cast iron) pan. Stir constantly with a wooden spoon until you get a light caramel color. Make a reservation. The darker the flour, the more its thickening power is lost, some of the starch turns into dextrin.
- 2. Heat the defatted pork broth to a boil, add the roasted flour with a whisk or mini mixer, simmer for 15 minutes. Taste and season if necessary.
- 3. At this stage, you can add the meatballs and pork pieces and simmer for another 15 minutes so that the flavors mix well.
- Potato “in rice”
- Yellow and red beets
Source: Recipe by Chef Anne Desjardins.
Published on December 11, 2017 at lapresse.ca.
Indulgence: Chocolate chip cookies
Chef Patrice Demers, undoubtedly one of the best pastry chefs in Quebec, shares with us this recipe from his latest book. Sweet course.
“Finding the perfect cookie was a challenge I set for myself. For me, it had to be generously covered with large chunks of dark chocolate. I saw it very thick, slightly crispy on the outside, but especially very soft in the middle. »
“To achieve this result, I only use brown sugar in the cookies. Because it contains more moisture and molasses, you get a softer cookie than using white sugar. Brown sugar, on the other hand, tends to spread the cookies a bit more during baking. To remedy the situation, I bake my cookies in sourdough rings. »
“Also, it helps to keep the dough in the refrigerator for at least twelve hours before baking, which gives them a nicer texture and promotes better caramelization of the dough. Otherwise, do like I did at the store and freeze your cookies into balls already. This allows you to bake several times a day and get what my wife Marie-Josée considers the best cookies in the world! »
Preparation: 15 minutes
Rest time: 12 hours
Cooking: 12 minutes
- 500 g (2 ¼ cups) dark brown sugar
- 275 g (1 ¼ cup) unsalted butter at room temperature
- 2 vanilla pods, split and scraped
- 100 g (2 units) of eggs
- 40 g (2 units) egg yolks
- 520 g (3 ½ cups) all-purpose flour
- 1 ½ tsp. salt
- 1 C. baking powder
- ¼ tsp. baking soda
- 450g (1lb) dark chocolate, chopped into large chunks (I use Valrhona 70% Guanaja)
- 1. Mix the brown sugar, butter and vanilla thoroughly in a mixer using a flat beater for 2 minutes on medium speed.
- 2. Add eggs and egg yolks. Stir just enough to mix well. At this stage, it is important not to add too much air to the dough, otherwise the cookies may expand and then fall back.
- 3. Sift the flour, salt, baking powder and soda. Pour this mixture into the mixer at the same time as the chocolate chips. Mix on low speed until a homogeneous paste is obtained.
- 4. Divide the cookies into 85g (about ¼ cup) balls and place in an airtight container. Let the dough rest in the refrigerator for at least 12 hours before baking.
- 5. Preheat the oven to 180°C (350°F). Bake the cookies for about 12 minutes. To get cookies that don’t fall apart while baking, I use 8 cm (3 inch) diameter tartlet rounds.
Good to know
If you let the cookie dough sit for at least 12 hours before baking, the dry ingredients will better absorb moisture from the eggs. Consequently, cookies with a more beautiful color and more complex taste are obtained. If you don’t have time to prepare the dough at least 12 hours in advance, I still recommend putting the cookies in the refrigerator 1 hour before baking. Cold butter will help prevent the cookies from spreading when baking, unless you’re using sourdough rings.
Source: recipe from the book Sweet course by Patrice Demer.
Posted Press+ on November 18, 2019.