What are we eating ? | Cooking leftover pumpkin

Just before the weekend, all the readers who cook ask themselves this endless question: what are we going to eat? In order to inspire you, Press suggests some suggestions for seasonal recipes that will make your mouth water.

Small hollow: roasted pumpkin and hot goat cheese

Recipe by Sébastien Houle, chef and owner of sEb, the culinary craftsman

Ingredients

• 1 small, firm pumpkin
• 300 g of straw goat cheese
• Maple syrup
• Extra virgin olive oil
• Guérande salt and freshly ground pepper
• A few leaves of fall lettuce (arugula, kale, etc.)
• 100 ml grilled pumpkin seed oil
• 100 ml of sherry vinegar

Preperation

• Preheat the oven to 180 ° C (350 ° F).
• Wash the pumpkin and cut it into four or six wedges, depending on the size.
• Remove the inside with a spoon (keep the seeds for toasting!).
• Mix the olive oil with a little maple syrup, salt and pepper, then brush the pumpkin quarters.
• Place on a baking sheet and roast in the oven for 30 to 45 minutes, until the flesh is cooked and the skin is caramelized. The flesh is cooked when a fork easily pushes into it. Do not overcook.
• Meanwhile, cut nice slices of Paillot goat cheese. Remove the pumpkin from the oven and place the goat cheese slices on each of the quarters.
• Return to the oven for about 10 minutes to melt and caramelize the cheese.
• Meanwhile, toss the kale or arugula leaves with the sherry vinegar and pumpkin seed oil.
• Take the hot goat cheese pumpkins out of the oven and immediately place them on plates, adding the kale or arugula leaves and their vinaigrette. Serve with a piece of bread from your favorite baker.

Posted in The Press + October 31, 2013.

Quickly done well: pumpkin falafel, tahini and sumac sauce

Preparation: 20 minutes

Cooking: 25 minutes

Yield: 16 falafels

Ingredients for the falafels

• 1 cup (250 ml) carrots, grated
• 1 can of 540 ml chickpeas, rinsed and drained
• 1/2 cup (125 ml) canned unsweetened pumpkin puree
• 5 ml (1 teaspoon) ground cumin
• 5 ml (1 teaspoon) cayenne pepper
• 1 clove of garlic
• 1/2 cup (125 ml) chickpea flour
• 30 ml (2 tbsp.) Olive oil
• 3 ml (1/2 teaspoon) of salt

Preparation for falafels

• 1. Preheat the oven to 190 ° C (375 ° F).
• 2. Line a baking sheet with parchment paper.
• 3. In a food processor, combine all the ingredients until you obtain a thick, lump-free puree.
• 4. Form 16 balls with your hands or with a small ice cream scoop.
• 5. Place the meatballs on the prepared baking sheet and cook for 25 minutes or until the falafels are golden brown.

Ingredients for tahini sumac sauce

• 1/2 cup (125 ml) tahini
• 250 ml (1 cup) of water or more, as needed
• 1 garlic clove, peeled
• 15 ml (1 tbsp.) Sumac
• 15 ml (1 tbsp.) Agave syrup
• The juice of 1 lemon
• 3 ml (1/2 teaspoon) of salt

Preparation of the tahini and sumac sauce

• In a bowl, using a mixer, mix all the ingredients until you get a smooth consistency. Add water as needed.
• Serve the falafels piping hot, with the tahini and sumac sauce. Serve with a salad.

Taken from Seasons – The vegan table. Trudy Crane, Chloé Crane-Leroux and Julie Zyromski. La Presse editions, 248 pages.

Posted on lapresse.ca on November 16, 2017.

Call me chef! : radicchio and pumpkin risotto

For 2 people

Ingredients

• 2 1/2 cups chicken broth, ideally homemade
• 1/4 cup unsalted butter
• 1 shallot, finely chopped
• 170 g (about 1 1/4 cup) pumpkin or Hubbard or Kabocha squash, cut into 1 cm cubes.
• Sea salt
• 150 g radicchio leaves, washed and trimmed
• 1/4 cup (100 g) vialone, arborio or carnaroli rice
• 2 tbsp. white wine or dry vermouth
• Fresh ground black pepper
• Parmesan to taste

Preperation

• 1. Pour the broth into a saucepan and bring to a boil. Reduce the temperature until the broth barely simmers.
• 2. In another saucepan, melt half the butter over medium heat. Add the shallot and cook until translucent. Add the diced pumpkin and coat well in the butter. Season the pumpkin with salt and cook until it begins to soften (about 5 minutes).
• 3. Meanwhile, cut the radicchio leaves in half lengthwise, then into 1/4-inch (just under 1 cm) strips. There should be about 4 cups of it.
• 4. Add the rice to the pot and toss to warm the grains and coat in the butter. Add the radicchio and continue to mix until it falls off and begins to change color. Pour in the wine and let it evaporate. Pepper. Ladle at a time, pour broth over rice, stirring constantly, until liquid has almost evaporated. The mixture should simmer gently, not boil.
• 5. After 20-25 minutes, the pumpkin should be cooked and the rice should be creamy and cooked, but still slightly al dente. Remove the pan from the heat and let stand for 2 minutes. Adjust seasoning. Stir in the rest of the butter and serve in hot bowls. Add grated Parmesan before serving.

Recipe from the book Bitter, by Jennifer McLagan.

Posted on lapresse.ca on January 15, 2015.

Guilty pleasure: pumpkin butterscotch pudding

Who said you should only eat candy on Halloween? Pastry chef Isabelle Leroux, co-owner of Mlles Gâteaux pastry shop in Montreal, previously pastry chef at Pastaga restaurant, suggests two original sweet recipes.

Yield: 6 glasses of 120 ml

Ingredients

• ¼ cup (55 g) unsalted butter
• 1 cup (215 g) packed brown sugar
• 1 cup 35% cream (you can use 15% cream, but it will be less creamy)
• 2 cups of whole milk (or 2% milk)
• 1 C. pure vanilla extract
• 3 egg yolks
• ½ cup (135 g) of homemade pumpkin puree (one small pumpkin) or store-bought puree
• ¼ cup (40 g) cornstarch
• 1 C. salt
• 2 tbsp. 1/2 teaspoon fall spice blend (see note)

Preperation

• 1. In a bowl, whisk together the egg yolks, pumpkin puree, cornstarch, vanilla extract, salt and fall spices. To book.
• 2. Heat the cream and milk for one minute in the microwave or on the stove. To book.
• 3. Melt the butter in a large pot. Add the brown sugar and caramelize over medium heat for about two minutes.
• 4. Cook the caramel with the cream and lukewarm milk. Cook over low heat until the sugar cubes are completely dissolved.
• 5. Pour a quarter of the caramel over the egg mixture and whisk to temper the eggs.
• 6. Pour everything into the large pot and cook over medium-high heat, whisking vigorously. At the first broth, continue to cook for a minute while whisking.
• 7. Arrange in individual verrines (or in cups, bowls, mason jars, etc.). Serve with whipped cream and pumpkin seeds.

Will keep for three days in the refrigerator.

Ingredients for the fall spice blend

• 4 tbsp. 1/2 teaspoon ground cinnamon
• 5 c. 1/2 teaspoon ground ginger
• ½ tsp. ground cloves
• ½ tsp. ground nutmeg
• ½ tsp. 1/2 teaspoon ground black pepper

Published in La Presse + on October 26, 2017.

Health ! : grog Madame

The marmalade brings out the taste of our gin, which is on the aromatic framework of clementine and cardamom. With tea, honey and lemon, we can risk losing the taste of gin, which we do not want since it is the product that we want to promote. The marmalade therefore explodes the flavors of clementine. – Julie Lacasse, mixologist at the Montreal Distillery.

Yield: 2 to 3 servings

Ingredients

• 125 ml (4 oz.) Madame Gin Limited Edition
• 1 C. (1/8 oz) of Pastis de Montréal, to get the aromatic texture of anise and cardamom
• 1 liter of water
• 1 bag of ginger and lemon tea
• 1/2 lemon cut into slices
• 2 tbsp. maple syrup 2 tbsp. orange marmalade

Preperation

• 1. In a saucepan, bring 1 L of water to a boil and add all the rest of the ingredients, except the pastis.
• 2. Simmer for a few minutes, filter everything through a sieve if desired.
• 3. First, put the Pastis de Montréal in the glass, flambé and pour the cocktail over the flame. You can also simply rub the pastis on the sides of the glass.

Posted on lapresse.ca on December 31, 2020.