What are we eating ? | Summer 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.

Snack: peaches and burrata with marinated shallots

Ingredients

• 225g burrata
• 2 ripe peaches, halved then thinly sliced
• 1 cup (40g) torn fresh green and purple basil, if available
• 1/4 cup (25 g) marinated French shallots, then 1 to 2 tbsp. tablespoons of their marinade
• 2 tbsp. tablespoon extra virgin olive oil
• Sea salt flakes and ground pepper, for serving
• 1 file

Ingredients for the pickled shallots

• 3 medium French shallots, thinly sliced
• 1/3 cup (75 ml) white wine or cider vinegar
• 1 1/2 tsp. sugar
• 1 1/2 tsp. kosher salt
• 1/2 serrano pepper, finely chopped (optional)

Preparing the marinated shallots

1. Place shallot slices in a small bowl.
2. In a small saucepan over medium-low heat, bring the vinegar, sugar, salt and chili, if desired, to a simmer, swirling and tilting the pan to help the sugar dissolve.
3. Pour the marinade liquid over the shallots and let cool to room temperature.
4. Use immediately or store in the refrigerator in an airtight container for up to two weeks.

Preparation of the salad

1. Roughly tear the burrata, separating it in the center, and arrange it on a plate.
2. Garnish with peaches, basil and pickled shallots. Drizzle with oil and marinade. Sprinkle with salt flakes and pepper.
3. Finish by grating the lime zest directly on the salad.

Source: recipe from the book Cooking in style.

Published on lapresse.ca on July 26, 2021.

Quickly done well: artichoke relish

Preparation: 1 hour

Cooking: 45 minutes + canning

Yield: 6 jars of 250 ml

Ingredients

• 500 g (4 cups) artichokes (20 to 24 artichokes, depending on size)
• 1/4 cup coarse salt
• 1 liter of water
• 3 large red bell peppers (4 cups)
• 1 large Spanish onion (4 cups)
• 225g sugar
• 500ml white vinegar
• 1 C. tbsp mustard seeds
• 1/2 tsp. turmeric
• 1 C. celery salt
• 1/4 tsp. salt

Preparation

1. Trim the artichokes and cut into small dice. Dissolve a cup of salt with water in a large cauldron and soak for about 3 hours. Drain.
2. Trim the peppers and onions. Cut into small dice with a knife or in a food processor.
3. In a large cauldron, add the vinegar, sugar, spices and bring to a boil. Add the vegetables and return to the boil. Boil for 30 minutes.
4. Using a funnel, pour the relish into the jars to within 1 cm of the rim.
5. Clean the rim to make sure there is no stuck-on marinade.
6. Put on the cover and the ring. Follow Bernardin’s canning instructions and boil for 10 minutes.

Published on lapresse.ca on September 9, 2021.

Call me boss! : grilled dumplings and cheese bread

Like back home, grilling is very popular in Georgia in the summer. It is mainly used to make skewers of pork or lamb cubes. We offer you kababis, perfectly flavored dumplings, which are delicious with plum sauce (tomatillos) or ajika. With a quick yogurt and cucumber sauce (less typical, perhaps), it’s also divine!

For 4 people (double for a larger group)

Ingredients

• 225g ground beef or lamb
• 225g minced pork
• 1 egg
• 1 medium garlic clove
• 2 tbsp. tablespoons dried barberries (fruits of barberry) *
• 1/4 tsp. ground cumin
• 1/3 tsp. ground coriander seeds
• 1/3 cup finely chopped fresh cilantro
• 1/2 cup finely chopped onion
• 1/3 cup of breadcrumbs
• 1/2 tsp. sea ​​salt
• Ground pepper
• 10 slices of bacon

* Barberries look like currants, but are much more tart. They are mainly found in Iranian cuisine. Here, these small dried berries can be bought in Persian grocery stores like Akhavan. They can be replaced by dried cranberries (not too sweet), cut into quarters.

Preparation

1. Mix all the ingredients well, except the bacon, cover and refrigerate for at least an hour.
2. Heat the barbecue (or the oven, in the worst case!) to 500°F.
3. With the meat, form 10 very compact oval meatballs. Wrap each kababi with a slice of bacon.
4. In the original recipe, the dumplings are threaded onto skewers. We skipped this step and free-roasted on the grill, turning a few times, for 14-18 minutes. Serve hot.

Source: recipe from the book Tasting Georgiaby Carla Capalbo.

Published on lapresse.ca on June 12, 2018.

Guilty Pleasure: My Little Greens Muffins

Yield: 10 to 12 muffins

Dry ingredients

• 250 ml (1 cup) all-purpose flour, unbleached
• 250 ml (1 cup) wheat flour or 500 ml (2 cups) all-purpose flour, unbleached
• 7.5 ml (1/2 tbsp.) baking powder
• 5 ml (1 tsp) baking soda
• 1 pinch of salt

Wet ingredients

• 750 ml to 1.2 liters (3 to 5 cups) raw baby spinach, compacted well
• 125 ml (1/2 cup) homemade or store-bought applesauce, or plain yogurt
• 125 ml (1/2 cup) vegetable drink or milk
• 80 ml (1/3 cup) maple syrup, honey or brown sugar
• 80 ml (1/3 cup) canola oil or other vegetable oil
• 5 ml (1 tsp) vanilla extract
• 1 very ripe banana
• 1 egg

Happiness ingredients

• 80 ml (1/3 cup) chocolate chips (dark, milk, white)
• or 80 ml (1/3 cup) dried dates, finely chopped
• or 80 ml (1/3 cup) nuts of your choice (walnuts, almonds, pecans, etc.), finely chopped

Toppings

• Hemp seeds
• Quick Cooking Rolled Oats
• 10 to 12 walnuts of your choice

Preparation

1. Place the rack in the center of the oven and preheat it to 180°C (350°F). Oil a 12-cavity muffin tin.
2. In a large bowl, combine the dry ingredients with a fork.
3. In a blender or food processor, blend the wet ingredients until very smooth. Gradually add to the dry ingredients using a spatula.
4. Using a spatula, incorporate the happiness ingredient to enhance the preparation.
5. Fill the cavities of the mold using an ice cream scoop. Add chosen toppings.
6. Bake for 20 to 23 minutes without opening the door. Check for doneness by simply turning on the oven light. Let the muffins cool for about 10 minutes before unmolding them.

Note

These muffins will keep for two days in an airtight container kept at room temperature; refrigerate afterwards (not more than four days). They can be frozen for four months.

Source : Jojo in the fridgeby Joanie Larivière Boisvert, Guy Saint-Jean editor.

Published on lapresse.ca on April 10, 2021.

Health ! : Alcohol Free Sangria

Makes 8 small glasses

Ingredients

• 2 L of blueberry and pomegranate juice
• Juice of a lemon
• 1 orange in slices
• 1 lemon in slices
• 1 box of lychees

Preparation

1. Mix the blueberry and pomegranate juice (you can now find it in large grocery stores since the antioxidant properties of these fruits have been recognized).
2. Add lemon juice and fruit slices.
3. Place a lychee or two in each glass and top with sangria.

Recipe prepared by Stéphanie Bérubé.

Published on lapresse.ca on November 3, 2008.