What are we eating ? | In lightness and simplicity

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.

Indulgence: white bean dip with sun-dried tomatoes

This dip is versatile: it is excellent with raw vegetables, crackers or to replace mayonnaise in sandwiches. It is also a very good way to integrate legumes into the menu. You will adopt it!

Ingredients

• 1 can white beans (540 ml), rinsed and drained
• 5 sun-dried tomatoes in oil, drained
• 1 small clove of garlic
• 1 C. tablespoons white (or regular) balsamic vinegar
• 2 tbsp. olive oil
• 2 tbsp. water
• 1/2 tsp. sumac
• The leaves of 4 sprigs of fresh thyme
• Salt pepper

Preparation

• 1. Using a powerful blender or food processor, puree all ingredients very smooth.
• 2. Season well and serve with raw vegetables or crackers.

Posted in The Press + September 27, 2018.

Quickly done well done: apple, blue cheese and bacon panini

After countless grilled ham and cheese sandwiches, we relegated the panini press to oblivion? Here is a recipe by Jonathan Garnier, which will bring this device back to its glory days. The chef suggests placing it directly on the table, to prepare sandwiches in a friendly atmosphere.

Servings: 4

Ingredients

• 4 ciabatta buns, sliced ​​in half
• 8 slices of Quebec bacon
• 2 crisp Quebec apples, peeled, cored, cut into thin slices
• 250 ml (1 cup) Ermite or Élisabeth blue cheese, crumbled

Preparation

• 1. Preheat the panini press.
• 2. In a non-stick, fat-free skillet, cook the bacon slices. Once they are well colored, set aside on an absorbent paper.
• 3. Top each bun with bacon and apple slices and top with blue cheese.
• 4. Place the 4 loaves on the panini press and let them cook between the two grill plates for 4 to 6 minutes.
• 5. Enjoy while still hot.

Posted in The Press + on October 23, 2014.

Call me boss! : tomato and halloumi salad

Ingredients for the salad

• 1 drizzle of grapeseed oil
• 1 package (250g) halloumi cheese, cut into 8 slices
• 120 g (2 cups) romaine lettuce, chopped
• 4 red tomatoes, quartered
• 4 Lebanese cucumbers, sliced
• 80 g (1/2 cup) red onion, minced
• 1 drizzle of extra-virgin olive oil
• 1 C. tablespoon hemp seeds, shelled
• 1 large handful of fresh flat-leaf parsley, chopped
• Garlic croutons, to taste (see recipe)

Ingredients for the vinaigrette

• 125 g (1/2 cup) 2% plain Greek yogurt
• Juice of 1/2 lemon
• 1 C. tablespoons + 1/2 tsp. maple syrup
• 1/2 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground coriander seeds
• 1 very small pinch ground nutmeg
• 1 very small pinch ground fenugreek
• 1 pinch of sea salt
• Ground pepper, to taste

Ingredients for garlic croutons

• 5 slices (3 1/2 cups) white bread, cut into 2 cm cubes
• 3 tbsp. tablespoons extra-virgin olive oil
• 2 large garlic cloves, pressed
• 1 small handful of fresh flat-leaf parsley, chopped
• 1 large pinch of sea salt
• Ground pepper (generously)

Preparation of garlic croutons

• 1. Preheat the oven to 180°C (350°F).
• 2. Cover a baking sheet with a silicone baking mat.
• 3. Place the bread cubes in a medium bowl. In a small bowl, combine oil, garlic, parsley, salt and pepper. Pour over bread. Mix gently with your hands or a spoon to moisten all the cubes.
• 4. Spread the bread cubes on the baking sheet. Bake for 16 to 18 minutes or until the croutons are golden brown and crispy.

Preparation of the salad

• 5. In a small bowl, combine all the dressing ingredients. Reserve in the refrigerator.
• 6. In a nonstick skillet, heat the grapeseed oil over medium heat. Grill the cheese slices for about 2 minutes on each side, until nicely golden brown. To book.
• 7. Spread dressing on two plates. Creatively layer lettuce, tomatoes, cucumbers, onion and cheese. Drizzle with olive oil and garnish with hemp seeds, parsley and croutons.

Source : Soon on your plateby Genevieve Plante.

Published on lapresse.ca on August 24, 2021.

Guilty pleasure: apple muffins, almond crumble

Sweetened in part with applesauce, these vegan muffins—your guests might never know it—have been a hit at snack and dessert time. The key to success ? The perfect balance between the soft base and the almond crumble, which summons the best of the crisp. A not-so-guilty treat to make over and over again.

Yield: 12 muffins

Preparation: 30 minutes

Cooking: 25 minutes

Ingredients for the almond crumble

• 1/2 cup (55g) slivered almonds
• 2 tbsp. (20 g) packed brown sugar
• 2 tbsp. (13 g) all-purpose flour
• 2 tbsp. (10 g) quick cooking rolled oats
• 2 tbsp. (30 ml) vegetable oil
• 1/2 tsp. lemon juice
• 1 pinch of salt

Dry ingredients for muffins

• 1 3/4 cups (240 g) all-purpose flour
• 1/2 cup (50 g) quick cooking rolled oats
• 1 C. salt
• 1 C. baking soda
• 1 C. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger

Wet ingredients for muffins

• 3/4 cup (165 g) packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup (113 g) unsweetened applesauce
• 1 C. (15 ml) lemon juice
• 1/2 cup (125 ml) soy milk
• 2 medium red apples, peeled and diced very small

Preparation for the almond crumble

• 1. Combine all ingredients in a bowl. To book.

Preparation for the muffins

• 2. Preheat the oven to 350°F (176°C).
• 3. Line a muffin tin with 12 paper liners or generously oil it.
• 4. Mix the dry ingredients in a bowl. To book.
• 5. Combine wet ingredients in another bowl. Add the apples to the wet ingredients and mix again. Add the dry ingredients to the wet ingredients.
• 6. Using a 1⁄3 cup (80 ml) ice cream scoop, divide the batter into the cases. Sprinkle the crumble on the dough and press lightly with the back of a spoon so that the crumble adheres to the muffins.
• 7. Bake for 22 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• 8. Unmold and let cool completely on a wire rack.

Source: recipe taken from Vegan comfort by Jean-Philippe Cyr.

Published on lapresse.ca on November 20, 2021.

Health ! : Bellini 2018 served in a stemmed glass

Ingredients

• 1/2 oz lemon juice
• 1/2 oz peach syrup
• 3 oz peach nectar
• 2 oz sparkling wine
• Orange zest

Preparation

• 1. Pour the ingredients one by one into a stemmed glass.
• 2. Decorate the glass with an orange twist.

Published on lapresse.ca on December 3, 2017.