What are we eating ? | Fall Meals

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: braised poultry, autumn vegetables

In Paris, Jérémy explored Asian cuisines with chefs William Ledeuil and Nobu. Here is his recipe for stew with Thai accents.

For 6 persons

Poultry ingredients

• 12 chicken drumsticks
• 12 chicken hearts
• 12 chicken livers

Ingredients for the marinade

• 20 fresh lime leaves*
• 8 fresh bird peppers*
• 4 lemongrass sticks
• 30g galangal* (can be replaced with ginger)
• 15g fresh turmeric*
• 1 head of garlic, peeled
• 4 tbsp. peanut butter
• 4 tbsp. lemon juice
• 500ml rice vinegar
• 500ml rice wine*

* These ingredients can be purchased in Asian grocery stores.

Braising Sauce Ingredients

• 1 L poultry marinade
• 800 ml coconut milk (2 cans)
• 1.5 to 2 L of chicken broth from Pascal le Boucher
• 125 g butter or less

Ingredients for vegetables

• 6 medium colored carrots, cut into 1-inch pieces
• 6 parsnip roots, cut into 1-inch pieces
• 6 parsley roots, cut into 1-inch pieces
• 6 white turnips, cut in half
• 6 purple turnips, cut in half

Preparation

• 1. The day before, prepare the marinade by placing all the ingredients in a blender. Go through fine Chinese. Pour the marinade over the chicken drumsticks and let sit overnight.
• 2. The same day, drain the chicken drumsticks from the marinade. Bring the marinade to a boil with the braising sauce ingredients, reducing by a quarter. Add the chicken drumsticks and cook over very low heat for 45 minutes.
• 3. Blanch the chicken hearts in boiling water (1 minute). Then place in a medium saucepan with the chicken livers and moisten to the height with the braising sauce. Cook slowly for 10 minutes.
• 4. Meanwhile, incorporate the vegetables into the braising, along with the chicken drumsticks.
• 5. In a presentation casserole dish or a large deep plate, place the drumsticks, hearts, livers and vegetables. Pour the sauce over it.

Published on lapresse.ca on October 27, 2017.

Indulgence: casserole au gratin with beans, cauliflower and croutons

The ideal dish for an autumn cooking day and perfect for using up leftover baguette bread that has become a bit dry. Zaatar is a mixture of spices of Middle Eastern origin, it can be found in several supermarkets, the same goes for sumac.

Servings: 6

Preparation: 15 minutes

Cooking: 40 minutes

Ingredients

• 1 drizzle of olive oil
• 1 red onion, chopped
• 2 garlic cloves, minced
• 1 small cauliflower, in small florets
• 1 can 540 ml small kidney beans, rinsed and drained (or legumes of your choice)
• 1 C. zaatar
• 2 tbsp. sumac
• 1 1/2 cup tomato coulis
• 1 1/2 cups grated cheese, your choice
• 4 cups baguette cubes
• Salt pepper

Preparation

• 1. Preheat oven to 400°F.
• 2. In a large skillet, sauté the onion and garlic in the olive oil for a few minutes. Add the cauliflower, legumes, spices and half of the tomato coulis. Mix, season well and cook for a few more minutes.
• 3. Pour the remaining tomato coulis into a large rectangular baking dish, then add the bean and cauliflower mixture. Spread the cheese on top and finish with the croutons. Bake for about 40 minutes and serve.

Posted in The Press+ on October 26, 2017.

Call me boss! : braised beef neck, pasta and seasonal vegetables

For 6 persons

Ingredients

• 500 g neck of beef
• 30 ml (2 tbsp.) vegetable oil
• 2 onions, chopped
• 125 ml (1/2 cup) red wine
• 750 ml (3 cups) beef broth
• 4 carrots in one inch pieces
• 4 stalks of celery
• 1 bouquet garni (thyme, rosemary)
• 1 small butternut squash, roughly diced
• 1 small bunch kale, stem removed and leaves coarsely chopped
• 2 cups of green beans (optional)
• 50 to 100 g grated Clos des Roches cheese (or other Parmesan-type cheese)
• 400 g well-cooked orechiette pasta, not “al dente”
• 1/4 cup chopped flat-leaf parsley

Preparation

• 1. Position the rack in the center of the oven. Preheat the oven to 180°C (350°F).
• 2. In a saucepan or ovenproof casserole, over high heat, brown the collar piece in the oil. Salt and pepper. Reserve the meat on a plate.
• 3. In the same saucepan, over medium heat, soften the onions and celery in the cooking fat. Deglaze the pan with the wine and broth. Add the bouquet garni and return the meat. Bring to a boil. Cover and bake for 2 hours.
• 4. Add squash and kale. Continue cooking for 45 minutes or until the vegetables and meat are tender. Adjust seasoning. Remove the bouquet garni and break the meat into smaller pieces.
• 5. Blanch the beans then set aside.
• 6. Cook the pasta, drain, mix with the braise and half the cheese, beans and chopped parsley. Coat the pasta well with the sauce. Put in a serving dish and add the rest of the grated cheese.

Source: recipe by chef Étienne Huot.

Published on lapresse.ca on October 27, 2017.

Guilty Pleasure: Oatmeal, Plum and Walnut Cake

Makes 3 small cakes of 300 g or a large loaf

Ingredients for the device

• 3/4 cup light brown sugar
• 3/4 cup white sugar
• 1/2 cup softened unsalted butter
• 1 cup oat pulp
• 2 eggs
• 1 cup all-purpose flour
• 1/3 cup oat flour (rolled oats through a coffee grinder)
• 1 C. baking powder
• 1 C. cinnamon
• 1 C. vanilla extract
• 1/2 tsp. salt
• 1/2 cup lightly roasted walnuts (in the oven, at 180°C or 350°F, for 5-7 minutes)
• 1/2 cup prunes (soaked in Armagnac is even better!)

Ingredients for the crumble

• 1/2 cup unsalted butter
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 cup rolled oats
• 3/4 cup flour
• 1 C. salt

Preparation

• 1. Preheat the oven to 180° (350°). Butter and flour three small cake pans or a large loaf pan.
• 2. Place the first three ingredients in the bowl of a stand mixer and mix with the paddle attachment. Add the oat pulp. Add eggs and beat until incorporated.
• 3. Combine dry ingredients in a medium bowl. Sieve and add to the wet mixture. Beat to incorporate.
• 4. Add prunes and walnuts.
• 5. In a medium bowl, combine all crumble ingredients with your hands.
• 6. Pour the cake mix into the moulds. Sprinkle with crumble. Bake the cupcakes for 25 to 30 minutes. The large cake will take longer to bake, about 50 minutes. Check for doneness by inserting the tip of a knife in the center. If it comes out clean, the bread is ready.
• 7. Leave to cool a little on a wire rack before unmolding.
• 8. Serve at coffee time!

Source: recipe by Stéphanie Labelle, owner of Rhubarbe pastry.

Published on lapresse.ca on 1^er May 2019.