What are we eating ? | Celebrate the arrival of spring

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.

Quickly done well done: spring rolls with fauxmon from Geneviève Everell

Chef Geneviève Everell — known as Miss Sushi — shares her recipe for fauxmon spring rolls, an imitation of smoked salmon, made with marinated carrots.

For two rolls (10 or 12 units)

Ingredients for the carrot fauxmon

• 1 carrot cut into ribbons
• 1/2 shallot, finely chopped
• 1 pinch of fleur de sel
• 1 drizzle of olive oil
• A few drops of liquid smoke

Ingredients for the rolls

• 4 large sheets of rice
• 1 cup cooked rice vermicelli
• 1/2 cup shredded red cabbage
• 1/2 avocado, sliced
• 1/2 English cucumber, julienned

Ingredients for the filling

• Wafu sesame sauce, to taste
• Black and white sesame seeds, to taste

Preperation

• 1. In a bowl, combine the carrot fauxmon ingredients. Leave to marinate for 4 to 6 hours.
• 2. Prepare the rolls. Pour some lukewarm water into a large container. Dip the rice papers in water for a few seconds.
• 3. Layer 2 sheets of rice. Place the rice vermicelli, the fauxmon, then the vegetables. Roll the roll as tight as possible.
• 4. Carefully cut each roll into 5 or 6 pieces.
• 5. Serve with sesame Wafu sauce and sesame seeds.

Note from Genevieve

If you feel like it, you can add strawberries and mango. And even mint leaves. There are so many options!

Source: Veggieby Geneviève Everell, Goélette editions.

Published on lapresse.ca on July 18, 2020.

Hungry: flatbread with labneh, cucumber and mint

This labneh flatbread is delicious as an appetizer or as an accompaniment to a salad or soup. It’s fresh and light, perfect for spring. Labneh is a fresh cheese originating from the Middle East and made from yogurt. You can easily prepare it yourself at home by letting the yogurt drain for a few hours in a cheesecloth, otherwise you can find it in all supermarkets.

Yield: 4 to 6 servings

Ingredients

• 2 store-bought flatbreads
• 1/2 cup labneh
• 1/2 English cucumber, thinly sliced
• Fresh mint, to taste
• A few pinches of zaatar
• A few pinches of sumac
• 1 drizzle of olive oil
• Salt pepper

Preperation

• 1. Preheat the oven to 400°F, then bake the flatbreads for a few minutes to warm them up.
• 2. Spread 1/4 cup of labneh on each bun, then add the remaining ingredients. Season well, cut, then serve.

Note

Sumac and zaatar are usually found in specialty grocery stores. Flatbread can be found in grocery stores.

Posted on The Press+ on March 29, 2018.

Call me boss! : Maxime Gagné’s Mitch Ribs

Yield: 4 sandwiches

Preparation time: 1 hour 30 minutes

Ingredients

• 4 round brioche loaves from your favorite bakery
• 20 fresh Quebec asparagus, divided into two packages of 12 and 8 asparagus each
• 3 tbsp. horseradish
• 3 tbsp. tablespoons homemade or store-bought mayonnaise
• A few small leaves of Greek basil

Ingredients for the ribs*

• 2 kg pork ribs from Quebec
• 1 onion, halved
• 1/2 bunch of fresh coriander
• 2 tbsp. tablespoon gochugaru korean chili powder
• 5 garlic cloves
• 750ml water
• Salt
• BBQ sauce, to taste
• 4 slices of Provolone cheese (about 15 g per slice)

* No desire or time to cook your own ribs? You can always get ready-cooked ribs, available in grocery stores, such as those marketed by Bâton rouge or St-Hubert, suggests the chef.

Preperation

• 1. Preheat oven to 350°F.
• 2. Season the ribs with gochugaru and salt.
• 3. Place in a baking dish and add cilantro, onion, garlic and water.
• 4. Bake for about an hour.
• 5. Meanwhile, prepare the asparagus with horseradish mayonnaise. Take the package of 12 asparagus, thinly slice them diagonally using a mandolin or a sharp knife, then place everything in a bowl.
• 6. In a small bowl, combine mayonnaise and horseradish.
• 7. Add the horseradish mayonnaise to the asparagus, mix gently, then season to taste with salt and pepper.
• 8. Preheat the barbecue to high heat (it is also possible to do these next steps in the oven).
• 9. Take the second package of 8 asparagus, drizzle them with olive oil, season with salt and pepper, then cook them for a few minutes on the grill, turning them frequently so that they are well cooked. coloured, while being careful not to overcook so that they remain crunchy.
• 10. When the ribs are cooked, place on a board and remove the bones.
• 11. Cut four good ribs for sandwiches.
• 12. Brush with your favorite barbecue sauce, if desired, and place the meat on the grill.
• 13. Grill for a few minutes, until the sauce is slightly sticky, then add a slice of cheese on each piece of meat.
• 14. Continue grilling the meat for a few minutes, until the cheese is melted.

Published on lapresse.ca on June 16, 2021.

Guilty Pleasure: Maple Lemon Puffs

A mango sorbet, a star fruit salad, a pineapple spill? No, for her yellow dessert, Mélissa opted for maple puffs topped with lemon cream. A delight!

Preparation 45 minutes (+ 1 hour freezing)

Cooking 35 minutes

Yield 12 servings

Ingredients for the choux pastry

• 1/2 cup of water
• 1/2 cup of milk
• 2 tbsp. tablespoon maple sugar (or white sugar)
• 1/2 cup semi-salted butter, diced
• 1 cup unbleached flour
• 4 eggs
• 1/2 cup maple syrup

Ingredients for the lemon cream

• 1/2 cup lemon zest
• 2/3 cup lemon and/or lime juice
• 3/4 cup sugar
• 4 eggs
• 1 cup butter, diced
• 1/2 cup 35% cream
• 1 C. sugar
• 1 C. vanilla (fresh or extracted)

Preparation of the choux pastry

• 1. Preheat the oven to 200°C (400°F).
• 2. In a medium saucepan, bring the water, milk, sugar and butter to a boil. Stir with a wooden spoon to melt the solid ingredients.
• 3. Remove from the heat, add the flour all at once and mix until the dough pulls away from the sides of the pan. Let cool until the dough is dry to the touch.
• 4. Add the eggs one at a time, mixing with a wooden spoon until the batter is smooth. Transfer to a large pastry bag with a plain piping tip.
• 5. On a baking sheet lined with parchment paper, arrange 5-cm (2-inch) puffs, leaving a space between each one.
• 6. Place the baking sheet in the oven, reduce to 190 ºC (375 ºF) and cook for 15 minutes.
• 7. Reduce back to 175°C (350°F) to cook for another 15 minutes.
• 8. Generously brush the puffs with maple syrup and return to the oven at 165 ºC (325 ºF) for a final cooking of 5 minutes.
• 9. Leave to cool

Preparation of the lemon cream

• 1. In a saucepan, bring the zest, juice and half the sugar to a boil.
• 2. In a bowl, whisk the eggs and the remaining sugar. To book.
• 3. Drizzle the hot lemon juice and zest mixture into the eggs.
• 4. Return the mixture to the saucepan. Bring to a boil to obtain a smooth texture. Add the butter, emulsify using a hand mixer.
• 5. Chill the lemon curd in the freezer for at least 1 hour.
• 6. Meanwhile, whip cream, sugar and vanilla to stiff peaks. Book cool.
• 7. Gently mix the two creams and place everything in a pastry bag.
• 8. Cut the choux in half, fill with cream and keep cool until ready to serve.

* The assembled puffs will keep for about 6 hours in the refrigerator. Without the cream, they keep 24 hours in the fridge. Otherwise, the separate puffs and cream keep well in the freezer.

Published on lapresse.ca on March 29, 2018.

Health ! : red in Cazes

Take out the shaker! Mixologists offer you colorful and delicious cocktails.

Ingredients

• 1/4 oz of yuzu juice — an Asian lemon — found in specialty grocery stores and at Alambika in Montreal
• 4 raspberries
• 1 1/2 oz Muscat de Rivesaltes
• 2 oz cranberry and raspberry juice
• 1 sprig of thyme

Preperation

• 1. In a shaker, put the raspberries and yuzu juice, then crush lightly with a pestle.
• 2. Add the Muscat de Rivesaltes, the cranberry and raspberry juice, the sprig of thyme and ice. Mix vigorously for 8 to 10 seconds.
• 3. Strain through a strainer into a wine glass.
• 4. Decorate with a sprig of thyme stuck in a raspberry.

Source: Fanny Gauthier, Workshops & Flavors

Published on lapresse.ca on December 30, 2015.