What are we eating ? | Crazy about potatoes

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.

Indulgence: bullhead croquettes with salted herbs

Ingredients

• 400g potatoes
• 400 g boneless, skinless bullhead (or other white fish)
• 2 tbsp. tablespoon salted herbs from Bas-du-Fleuve
• 2 eggs
• 1 chopped onion
• 30 g coarse salt
• 100ml vegetable oil

Preparation

• 1. Cover bullhead fillets with salt for 8 to 12 hours.
• 2. Rinse the fillets.
• 3. Poach the bullhead for 5 minutes in 2 liters of simmering water.
• 4. Drain and set aside.
• 5. Peel the potatoes and cut them into quarters.
• 6. Cook the potatoes in boiling water; they should be cooked, but firm. Let cool. Mash with a fork.
• 7. Coarsely chop the bullhead.
• 8. Add bullhead, salted herbs, onion and eggs to potatoes. Mix well.
• 9. Make dumplings or small balls.
• 10. Pour oil into a frying pan and heat.
• 11. Cook the croquettes on each side until golden brown or fry for a few minutes at 350°F in a deep fryer.

Source: recipe by Simon Leblanc, chef at Joséphine.

Published on lapresse.ca on April 25, 2020.

Quickly done well done: the causes

Anyone who has ever tasted causa keeps a vivid memory of it. This cold starter prepared with potatoes is absolutely delicious. Chef Martin Ore, from the Mochica restaurant, rue Saint-Denis, agreed to give us his recipe.

For 6 to 8 people

Ingredients

• 1/2 kg of yellow potatoes (Yellow Gold)
• 4 fresh Peruvian yellow peppers (ajis amarillos)
• 1 file
• 1/2 cup vegetable oil
• 1/2 tsp. ground pepper
• 20g peeled garlic
• 750 g crab meat (canned crab may be fine)
• 2 lawyers
• Mayonnaise to taste
• Salt

Preparation

• 1. Prepare the cases. Boil the potatoes in salted water, then peel and mash them.
• 2. Sear garlic and whole yellow peppers in a very hot skillet until golden brown. Grind them in a blender with the vegetable oil and a little salt.
• 3. Add the juice of half a lime and salt to this potato mixture.
• 4. Knead until obtaining a uniform preparation.
• 5. Salt and pepper.
• 6. Refrigerate. *
• 7. Meanwhile, bind the crab meat with mayonnaise and a few drops of lime juice.
• 8. In a large dish, the one used for shepherd’s pie, for example, spread a layer of potatoes.
• 9. Then cover with a brunoise of avocado (the flesh cut into small cubes).
• 10. Add the crab mixture on top, then cover with another layer of potatoes and, finally, a layer of avocado.
• 11. Then cut into squares to serve. Eat cold.

* The potato preparation will keep for one week in the refrigerator.

Posted in The Press+ July 29, 2017.

Call me boss! : Millefeuille potatoes from Bas-Saint-Laurent

Chef Dominique Dufour has agreed to publish the recipe she presented with Stéphanie Audet at the Fórum Gastronomico, in Barcelona, ​​to chefs around the world in order to represent the new Canadian cuisine.

Ingredients for the potatoes

• 1 kg russet potatoes, thinly sliced ​​on a mandolin
• 200 g local butter, melted (suggestion: sheep’s butter)
• 20 g kelp seaweed from Gaspésie (soaked in water overnight)

Potato preparation

• 1. Preheat oven to 375°F.
• 2. In a baking dish, covered with parchment paper, spread the potatoes, brushing them with butter on each layer.
• 3. After three layers, apply one layer of soaked laminaria. Proceed in this way for all the potatoes and all the seaweed.
• 4. When finished, cover with parchment paper, then aluminum foil.
• 5. Bake for one hour.
• 6. Cool in the oven completely before unmolding and portioning into small bricks.

Ingredients for the emulsion of hemp and salted herbs of the St. Lawrence

• 2 egg yolks
• 1 cup hemp milk
• 1 clove of garlic
• 2 cups canola oil
• 3 tbsp. apple cider vinegar
• 2 tbsp. salted herbs from the St. Lawrence
• 1 C. Dijon mustard

Preparation of the emulsion of hemp and salted herbs of the Saint-Lawrence

• 1. In an electric mixer, pulverize the egg yolks, garlic, hemp milk and mustard.
• 2. Gradually add the oil and cider vinegar until the consistency is close to that of mayonnaise.
• 3. Transfer the mixture to a bowl and fold the salted herbs into it using a silicone spatula.

Ingredients for assembling the plate

• Fresh microgreens, your choice
• Acadian caviar, or another caviar of your choice

Preparing to mount the plate

• 1. In a nonstick skillet, sear 3 small potato bricks until golden brown.
• 2. On a plate, place a spoonful of salted St. Lawrence herb emulsion. Place the golden potatoes on it, then garnish with microgreens.
• 3. Finish the dish with a generous spoonful of caviar.

Published on lapresse.ca on January 7, 2020.

Guilty Pleasure: Potato Candy

Ingredients

• A small potato, unless you want to eat it until July. If so, a big one.
• Powdered sugar
• peanut butter

Preparation

• 1. Boil the potato. In a bowl or a bowl with the animal’s bottom of your choice, mash the potato as much as possible, otherwise it will leave small pieces in the dough. I don’t judge that, but some might.
• 2. Add the powdered sugar, stirring with a fork until a manageable, just a little sticky dough forms.
• 3. Take half the batter and keep the rest in the bowl covered with a damp dish towel. Sugar paste dries fast and you don’t want to try to catch up!
• 4. Roll the dough fairly thin, spread a nice little layer of peanut butter and roll it all up. Stretch the roll a little, put it on a cookie sheet in the fridge for at least 1 hour.
• 5. Repeat the operation with the other half of the dough.
• 6. Remove from the fridge, cut into slices and eat 2-3 before putting them back in the fridge. It can also be done with sweet potatoes, the color is funky!

Source: recipe by Korine Côté

Published on lapresse.ca on February 8, 2016.