What are we eating ? | Recipes to stop the heat wave

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.

Guilty Pleasure: Pineapple Coconut Pops

These popsicles are a non-alcoholic version of the piña colada. They enjoy the holidays and the beach. For those who wish, add 1/2 tablespoon (15 ml) of rum in popsicles, for adults.

For 10 popsicles

Ingredients

• 600 ml pureed pineapple
• 300ml coconut milk
• 60 ml (2 tbsp.) powdered sugar

Preparation

1. Divide the pineapple purée into the popsicle moulds.
2. Add the sticks and freeze.
3. In a bowl, add the powdered sugar to the coconut milk using a whisk.
4. Pour the coconut milk over the frozen pineapple puree.
5. Freeze.

Note

We used 90ml popsicle molds. You can adjust the recipe according to the size of the mussels.

Posted in The Press+ July 16, 2015.

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.

Note: SoupeSoup restaurants closed a few years ago. SoupeSoup products are still sold in grocery stores.

Quickly done well done: zucchini ribbons with parmesan, lemon and mint

This week, we present to you a fresh and crispy salad, made up of thin zucchini ribbons. Choose zucchini in different colors — yellow and green — to go nicely with pizza, pasta or grilled meats.

For 4 servings

Ingredients

• 2 zucchini
• 2 tbsp. olive oil
• 1 C. tablespoon fresh lemon juice
• 6 fresh mint leaves, chopped
• Kosher salt and freshly ground pepper
• 90 g (3 oz) Parmesan cheese, shavings
• 2 tbsp. pine nuts, toasted (optional)

Preparation

1. Using a mandoline or a vegetable peeler, grate the zucchini into long, thin ribbons. Place them in a large bowl.
2. Add olive oil, lemon juice and mint, then stir. Add salt and pepper to taste.
3. Place the salad on a serving platter and garnish with parmesan shavings. Sprinkle with pine nuts, if desired. Serve immediately.

Source: recipe from the book Tonight is pizzaby Kate McMillan for Williams-Sonoma, Les Éditions de L’Homme, 2016.

Posted in The Press+ July 13, 2017.

Call me boss! : Shanghai salad

Ingredients

• 120 g (2 cups) romaine lettuce, shredded
• 120 g (2 cups) mesclun
• The flesh of 1/2 avocado, diced
• 50 g (1/4 cup) canned mandarins, drained
• 35 g (1/4 cup) cherry tomatoes, halved
• 30 g (1/4 cup) carrots, grated
• 1/2 cup crispy ramen noodles
• 2 tbsp. tablespoon black and white sesame seeds
• 80 ml (1/3 cup) sweet sesame dressing

Preparation

1. Follow the instructions to make the crispy ramen noodles. *
2. Follow the directions for making the dressing. **
3. Combine all ingredients in a large stainless steel bowl. Pour in the vinaigrette and toss carefully with salad tongs.

* Crispy ramen noodles

Yield: 1 1/4 cups or about 4 servings

Ingredients

• 1 package 100 g (3 1/2 oz) instant ramen noodles
• 1 C. avocado oil

Preparation

1. Place the block of noodles in an airtight bag and grind them into small pieces using a rolling pin or the bottom of a saucepan.
2. In a large skillet, heat the avocado oil over medium heat. Sauté the noodles for about 3 minutes, until golden brown and crispy. Leave to cool on a plate lined with paper towel.

Storage: indefinitely in an airtight container kept at room temperature

** Sweet Sesame Vinaigrette

Yield: 500 ml (2 cups)

Storage: at least 7 days in the refrigerator

Ingredients

• 220 ml (3/4 cup + 2 1/2 tbsp.) sunflower oil
• 2 tbsp. tablespoon toasted sesame oil
• 250 ml (1 cup) sweet sesame syrup

Preparation

1. ***Follow the instructions to make the sweet sesame syrup***
2. In a large bowl, using a whisk, mix all the ingredients well. Pour into an airtight container and refrigerate.

*** Sweet sesame syrup

Yield: 310 ml (1 1/4 cups)

Ingredients

• 180 ml (3/4 cup) agave syrup
• 125 ml (1/2 cup) apple cider vinegar
• 3 tbsp. tamari soup

Preparation

1. In a large bowl, mix all the ingredients well.

We recommend adding fake chicken to this salad.

Published on lapresse.ca on January 30, 2021.

Health ! : frozen fruit cocktail

To make room in the freezer, Andréanne Guay, head of the alcohol menu at Faux Bergers, a renowned restaurant in Baie-Saint-Paul, suggests using frozen berries. She mixes them with Menaud gin prepared with wheat and rye from L’Isle-aux-Coudres. Hard to be more local! To spice up her sweet and fruity blend, she adds ginger liqueur. “Simplicity often tastes very good,” she says.

Ingredients — alcoholic version

• 1 oz Menaud gin
• 1.5 oz ginger liqueur from MayHaven
• 0.5 oz orgeat syrup
• 1 oz verjuice
• 1 egg white
• 2 tbsp. tablespoons blueberries or other berries
• Ice
• Decoration: ginger
• Glass: whiskey glass (old fashioned)

Ingredients — mocktail version

• Soda
• 0.5 oz ginger simple syrup
• 0.5 oz orgeat syrup
• 1 oz verjuice
• 1 egg white
• 2 tbsp. tablespoon blueberries or other frozen berries
• Ice
• Decoration: ginger
• Glass: whiskey glass (old fashioned)

Preparation

• 1. Crush the berries in the shaker.
• 2. Add all the other ingredients, except ginger and soda for the mocktail version.
• 3. Shake for about five seconds.
• 4. Add ice and shake again until the shaker is very cold.
• 5. Fill the glass with ice and pour the cocktail while sieving.
• 6. Top with soda for the mocktail version.
• 7. Finely grate some ginger over the mousse.

Posted in The Press+ on December 5, 2020.