What are we eating ? | Freshness on the menu

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.

Small hollow: bì

For 4 people

Ingredients

• 2 lb (900 g) pork loin with rind
• Peanut oil, for cooking
• 8 cloves of garlic in a shirt
• 2 tbsp. (30ml) sugar
• 2 tbsp. 1/2 tsp (10 mL) salt
• 2/3 cup toasted or store-bought rice flour

Preparation

• 1. Cut the pork loin in half.
• 2. Pour a drizzle of oil into a Dutch oven over medium heat, add the garlic cloves and the pieces of pork, and turn them in the oil a few times, without colouring.
• 3. Lower the heat to low and continue cooking uncovered for 45 minutes, turning the ingredients regularly. The pork must be well cooked, and the garlic, melting.
• 4. Separate the rind from the meat, cut everything into long filaments, place them in a large bowl and mix well.
• 5. Extract the garlic from the cloves, mash and place in a bowl. Add sugar, salt and toasted rice flour, pepper and mix well. Pour the garlic puree over the pork filaments and incorporate well.
• 6. Serve the bì in a bowl of vermicelli, herbs, diluted fish sauce and pickled vegetables. Add chili to taste.

Source : The secret of the Vietnamese, Kim Thúy, Éditions Trécarré, 194 pages, $29.95.

Published on lapresse.ca on December 19, 2017.

Quickly done well done: salmon with lemon and maple

The lemon comes to refresh this dish and is even good to eat (with the peel!) if it is sliced ​​thinly enough. Tasty enough for special occasions, yet simple enough for weeknights. To try !

4 servings

Ingredients

• 1/4 cup maple syrup
• 3 tbsp. Dijon mustard
• Juice of half a lemon + 1 sliced ​​lemon
• 4 salmon steaks
• Olive oil
• 1 bunch of asparagus (about 1 lb)
• 8 baby potatoes, halved
• 1 onion in rings
• Salt
• Pepper

Preparation

• 1. Preheat the oven to 220°C (425°F).
• 2. Mix the mustard, maple syrup and the juice of half a lemon. Spread the mixture over the salmon, and marinate in the refrigerator while you prepare the other ingredients.
• 3. Oil, salt and pepper the asparagus and potatoes. Place them on an 18″ x 13″ baking sheet in a single layer and bake for 15 minutes.
• 4. Remove the baking sheet from the oven. Turn asparagus and potatoes. Pack them on one half of the baking sheet.
• 5. Oil the other half of the plate. Place each salmon steak on a few slices of lemon and onions. Cover them with the rest of the marinade.
• 6. Bake in the center of the oven for 12 minutes to 15 minutes.

Published on lapresse.ca on November 29, 2018.

Call me boss! : Mexican bowl, avocado-lime sauce

Anne-Marie Archambault has developed a real passion for bowls. For the young entrepreneur behind the health and well-being inspiration platform At Will, the secret to a successful bowl is in the combination of textures and flavors. She agreed to share two of her creations with us, including this one, colorful and full of flavors, Mexican-inspired.

For 2 people

Ingredients

• 1 cup cooked brown rice
• 1/2 cup drained and rinsed black beans (can be substituted with shredded or cubed chicken)
• 2 tomatoes, diced
• 1 zucchini, diced
• 1 C. each of the following spices: cumin, paprika, chili
• 1 clove garlic, finely chopped
• 1/2 onion, finely chopped
• Salt and pepper, to taste

Ingredients for the Avocado Lime Sauce

• 1 avocado
• Juice of 1 lime
• 1 C. cumin powder
• 1 C. chopped cilantro
• A drizzle of olive oil

Ingredients for the filling

• Chopped romaine lettuce
• 1/2 cup frozen corn kernels, thawed
• 1 red bell pepper, diced
• A few thin slices of red onion
• Grated cheddar cheese
• Chopped cilantro
• Hot pepper flakes

Preparation

• 1. Brown the garlic clove and onion over low heat for a few minutes, then add the tomatoes and spices. Simmer for a few minutes, until the tomatoes have reduced.
• 2. Add the beans and zucchini and cook for a few minutes, until the mixture is hot. Add salt and pepper to taste.
• 3. Pass the ingredients for the avocado sauce with the hand mixer until a smooth and homogeneous mixture is obtained.
• 4. Put the rice in a bowl, then add the mixture of beans, tomatoes and zucchini.
• 5. Add the different elements of the garnish and garnish with the avocado sauce and hot pepper flakes.

Published on lapresse.ca on February 2, 2017.

Guilty Pleasure: Chocolate Ice Cream from Les Givrés

Ingredients

• 400g 3.25% milk
• 115g 35% cream
• 40g sugar
• 20g honey
• 2 egg yolks (40g)
• 40g sugar
• 100g 70% chocolate
• Choice of filling: toasted almonds, cookie pieces, frozen raspberries, etc. (optional)

Makes approximately 800ml of ice cream

Preparation

• 1. In a cauldron, pour the milk, the cream, the first portion of sugar (40 g) and the honey.
• 2. Heat on the stove, stirring to melt the sugars. Remove from fire.
• 3. Melt the chocolate in a double boiler or in the microwave.
• 4. In a bowl, vigorously mix the egg yolks and the second part of the sugar (40 g) using a whisk (blanch).
• 5. When the milk mixture is lukewarm, pour a third of it into the bowl containing the blanched egg yolks and mix with a whisk.
• 6. Stir this mixture into the other two-thirds of the milk mixture.
• 7. Stir the melted chocolate into the mixture. Using a hand blender, blend until well blended.
• 8. Cook the custard à la nappe (82°C) making sure, using a spatula (Maryse), to scrape the bottom of the cauldron well throughout the cooking process.
• 9. Remove from heat and cover for 30 minutes.
• 10. Cool in the refrigerator, stirring occasionally.
• 11. Leave to mature for 24 hours in the refrigerator.
• 12. If desired, add a filling to the mixture.
• 13. Pour into the ice cream maker and churn.

Published on La Presse + on May 24, 2018.

Health ! : Ruby Margarita

Preparing a cocktail is less rocket science than it seems. Just follow the recipe… and have the right glass to serve it!

Ingredients

• 1/2 oz yuzu juice
• 1/2 oz grapefruit syrup
• 3/4 oz Cointreau
• 1 1/2 oz Patron tequila
• 1 oz grapefruit juice
• Salt and lime wedge

Preparation

• Combine all liquids in a shaker glass with ice.
• Rim the rim of a glass with fine salt, after having moistened the glass with a wedge of lime.
• Pour into the glass and garnish with the lime wedge.

Published on lapresse.ca on December 3, 2017.