What are we eating ? | Harvest recipes

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.

Snacks: cherry tomato jam with carrots and anise

For 1 jar of 250 ml

Ingredients

• 400g washed cherry tomatoes
• 300g granulated sugar
• 100 g Nantes carrots, sliced ​​into 1 mm slices (using a mandolin)
• 1/2 tsp. green anise seeds
• The juice of half a lemon

Preparation

• 1. The day before, cut the tomatoes in half and mix them with the sugar in a bowl or a glass bowl. Cover with cling film and leave to macerate overnight, stirring occasionally so that the sugar melts completely.
• 2. The next day, pour the mixture into a stainless steel saucepan and bring to the boil, skimming the mixture if a white foam forms on the surface. Lower the heat to a simmer and cook for half an hour, then pass the jam through a fine sieve to remove the tomato skins.
• 3. Return the jam to the saucepan and continue cooking over low heat, after adding the carrots, anise seeds and lemon juice. Simmer until the carrots are translucent, then do the plate test to check the consistency of the jam by pouring a drop on a plate placed in the freezer for 5 minutes. The jam will set if its texture is perfect, otherwise you have to wait 5 more minutes.
• 5. Pour the jam, once the desired consistency has been reached, into a small clean glass jar. Cool and store in the refrigerator (up to several months).

Note from the chef: this jam goes very well with goat’s cheese or long-aged cooked pasta, such as Louis d’Or.

Published on lapresse.ca on November 10, 2017.

Quickly Done Well Done: Ricardo Poké Bowl

I offer you this recipe from my new book. These poké-style bowls, one of my daughters’ favorite meals, contain three or four servings of vegetables, in addition to being loaded with legumes, proteins and grains.

Preparation: 35 minutes

Cooking: 15 minutes

Maceration: 15 minutes

Yield: 4 servings

Ingredients for rice

• 320 g (1 1/2 cups) Calrose rice (sushi rice)
• 430 ml (1 3/4 cups) water
• 5 ml (1 tsp) salt

Ingredients for the fish

• 30 ml (2 tbsp.) soy sauce
• 10 ml (2 tsp.) toasted sesame oil
• 10 ml (2 tsp.) rice vinegar
• 340 g (3/4 lb) very fresh skinless tuna or salmon, diced
• 10 ml (2 tsp) black sesame seeds

Ingredients for the sauce

• 125 ml (1/2 cup) mayonnaise
• 30 ml (2 tbsp.) water
• 10 ml (2 tsp.) sriracha sauce

Ingredients for the bowl

• 210 g (1 1/2 cups) frozen edamame, blanched
• 2 Lebanese cucumbers, thinly sliced
• 2 carrots, cut into thin julienne
• 1 avocado, diced
• 10 g (1/4 cup) coriander leaves
• Lime wedges, for serving (optional)

Rice preparation

• 1. Rinse the rice with cold water until it runs clear. Drain well.
• 2. In a saucepan, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the water is completely absorbed by the rice. Remove from the heat and let stand for 10 minutes covered. Remove the lid and break up the grains with a fork. Let cool. (You can also use a rice cooker and cook the rice according to the manufacturer’s instructions.)

Fish preparation

• 3. In a bowl, combine the soy sauce, sesame oil and vinegar. Stir in fish and sesame seeds. Leave to macerate for 15 minutes.

Sauce preparation

• 4. In another bowl, mix all the ingredients with a whisk until the sauce is homogeneous.

Preparing the bowl

• 5. In bowls, divide the rice. Garnish with fish, vegetables and cilantro. Serve with the sauce and garnish with lime wedges, if desired.

Ricardo’s thing

Rather than assembling the ingredients in the bowls, why not present the different toppings on the table so that everyone can help themselves and prepare their own poké with what they prefer?

Source : more vegetables. Ricardo Larrivee. Editions La Presse. 256 pages.

Published on lapresse.ca on October 24, 2018.

Call me boss! : harvest pie

For a 27 cm pie (9 portions)

Ingredients for the vegan pie crust *

• 2 cups (500 mL) unbleached wheat flour, sifted
• 1 C. (2 ml) salt
• 1/2 cup (120ml) cold water
• 1/2 cup (120ml) olive oil

* You can also buy store-bought pie dough.

Ingredients for lentil meat

• 1 cup (250 mL) minced onion
• 2 minced garlic cloves
• 8 fresh sage leaves
• 1 C. (5 ml) thyme
• 8 sprigs of chopped parsley
• 2 cups (500 mL) button mushrooms, diced
• 1/2 cup (125 ml) tamari sauce
• 2 cups (500 mL) green lentils, cooked
• 1 C. 1/2 tsp (5 mL) nutritional yeast
• Sea salt, pepper, to taste

Ingredients for the sweet potato mash

• 2 medium sweet potatoes
• 3 tbsp. (45ml) olive oil
• Sea salt, pepper, to taste

Ingredients for the filling

Here are some suggestions, but you can use any vegetables you like! Sweet potato, cauliflower, squash, turnip, radish, are all delicious on this pie!

• 150g oyster mushrooms (about 6)
• 1 head of broccoli
• 2 French shallots
• 2 large Jerusalem artichokes
• 12 cherry tomatoes
• 10 sprigs of parsley
• 2 minced garlic cloves
• 3 tbsp. (45ml) olive oil
• Sea salt, pepper, to taste

Preparing the vegan pie dough

• 1. Preheat the oven to 220°C (425°F).
• 2. In a bowl, combine flour and salt. Combine water and oil in a separate bowl.
• 3. Pour the water-oil mixture into a well dug in the middle of the flour. Mix gently until the dough is well formed. Let stand 1 hour.
• 4. Roll the dough between two sheets of waxed paper, to prevent the dough from sticking to the rolling pin.
• 5. Oil a 27 cm diameter mold and spread the dough on it. Using a fork, prick the bottom of the pie.
• 6. Place in the oven and cook for about 8-13 minutes, until golden brown. The baking time may vary depending on the ovens and the thickness of the pie.

Lentil meat preparation

• 1. Brown the onions in a skillet over medium heat, in a little oil. Cook until the onions become transparent.
• 2. Add the garlic, sage, thyme and parsley, as well as the mushrooms. Then add the tamari sauce.
• 3. Cook for 5 more minutes.
• 4. Add green lentils and nutritional yeast and mix well. Season to taste.
• 5. Reserve.

Preparation of sweet potato mash

• 1. Bake the whole sweet potatoes in the oven at 200°C (400°F) for 30 to 45 minutes, depending on their size.
• 2. When the potatoes are cooked through and a knife can be easily inserted inside, remove them from the oven.
• 3. Peel the sweet potatoes with your fingers, then mash the flesh in a bowl using a fork.
• 4. Add olive oil, salt and pepper. Mix until a homogeneous texture is obtained.

Preparation of the filling

• 1. Prepare all the vegetables for garnish:
  Cut the oyster mushrooms into wide strips of at least 3 cm x 7 cm;
  Cut the broccoli into small florets about 2 cm x 2 cm;
  Cut the French shallots into thin strips;
  Cut the Jerusalem artichokes into thin slices;
  Cut the cherry tomatoes in half;
  Chop the parsley sprigs.
• 2. Combine all the vegetables in a large bowl. Add garlic, olive oil, salt and pepper.

Assembly

• 1. Preheat the oven to 180°C (350°F).
• 2. Place the lentil meat at the bottom of the crust, and pack gently.
• 3. Add a layer of mashed sweet potato.
• 4. Pan fry the vegetables lightly over medium heat to pre-cook them. Then place them on top of the pie.
• 5. Place the pie in the oven for 15 minutes, or until heated through. Taste!

Source: recipe by Stéphanie Audet, chef at LOV.

Published on lapresse.ca on December 13, 2017.

Guilty Pleasure: Lavender Blueberry Jam

Ingredients

• 1 kg of blueberries
• 750g sugar
• 2 tbsp. lemon juice
• 1 C. tablespoon lavender flowers

Preparation

• 1. Put all the ingredients in the saucepan, except the lavender, and cook until 103°C (218°F) on a sugar thermometer.
• 2. At this temperature, add the lavender flowers and cook until 105°C (221°F). We put the lavender at the end of cooking, otherwise the flower loses its aroma, explains Nathalie.
• 3. No need to froth, since blueberries hardly froth.

Potting

• 4. Fill the sterilized jars that come out of the oven, up to about 1 cm from the rim. Screw the caps.
• 5. Word from the chef: do not overcook the jam. This destroys the taste and the molecules.

Posted in The Press+ on August 12, 2017.

Health ! : Feng Pine Cocktail

Developed by mixologist Simon Faucher in collaboration with Camellia Sinensis, this recipe strikes the right balance between the taste of tea and that of Scotch. Plus, it’s childish to make. You can find other recipes in the reissue of the book Tea: history, terroirs, flavors published by the Montreal import house.

Ingredients

• 45 ml (1 1/2 oz) Glenfiddich Scotch
• 1/2 tsp. fir jelly
• 4 tbsp. 1/2 tsp (10 mL) lemon juice
• 200 ml (7 oz) hot infusion of Feng Huang Hong Cha tea (or other roasted wulong, for example Milan Xiang Feng Xi or Qi Lan Wuyi)

Preparation

• 1. Mix all the ingredients and serve with a fir branch as decoration.

Source: Camellia Sinensis recipe, developed by Simon Faucher.

Published on lapresse.ca on December 17, 2018.