Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Easy to invite vegetables to brunch. Accompanied by savory madeleines, this beetroot tian is a guaranteed success.
Savory madeleines
Albert Elbilia is very proud of his madeleines. He who likes to surprise, he is delighted with the reaction of people – and even better if they are chefs – surprised to see these cakes in a savory version rather than sweet, lightly spiced with chipotle pepper.
For a dozen madeleines
Ingredients
- 200 g unbleached white flour
- 10 g of baking powder
- 3 eggs at room temperature
- 100g granulated sugar
- 90 g of milk
- 200 g butter, melted
- 50 g of parmesan
- 12 g of powdered gray shallot *
- 3 g chipotle paste
Preparation
- Butter and flour the molds and put them in the refrigerator while you make the mixture.
- Place the flour in a large mixing bowl, the baking powder, then the eggs. Mix gently, with a whisk, adding the sugar, then the milk and, finally, the melted butter – but lukewarm! –, never stopping mixing, until the dough is very smooth.
- Add shallot powder and chipotle.
- Preheat the oven to 200°C (400°F). Pour the mixture into the molds, filling them only three-quarters of the way, then leave to rest for 10 minutes in the fridge before baking for 8 to 12 minutes. Remove when they are nicely browned.
- Tip: this dough keeps very well in the freezer: double the recipe to always have it ready to put in the oven.
* Fried shallot powder is easy to find in Asian grocery stores or to prepare at home, by dehydrating, in the oven, minced gray shallots with a drizzle of olive oil. Onion powder may work; the result will be less sweet.
Beet tian
For 4 people
Ingredients
- 4 medium sized red beets
- 4 medium-sized yellow beets
- 175 g of fresh goat cheese
- 30 g of walnut oil
- 5 g walnut butter (optional)
- 2 g of powdered celery seeds
- Salt and pepper from the mill
Preparation
- Whisk the goat cheese, celery seed powder, oil and walnut butter until smooth. Refrigerate for a few hours (you can do this step the day before).
- Cook the beets in boiling water for about 1 hour. Let cool.
- Peel and cut the beets into slices of approximately 3 mm.
- Assemble the tians by layering slices of beetroot and cheese, until the ingredients are used up. Place the tians on a bed of mixed green salad (cress, arugula, mint, etc.) drizzled with a drizzle of walnut oil and orange zest. You can also prepare a single large tian in a gratin mold, and slice it, once refrigerated, into pieces.
Published on lapresse.ca on January 17, 2017.