What are we eating ? | Recipes to celebrate mom

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: pan-fried mushrooms with sherry

Makes 4 servings

Ingredients

• 1 liter of water
• 30ml white vinegar
• 4 eggs
• 15ml olive oil
• 8 erect oyster mushrooms, halved then thinly sliced
• 2 French shallots, chopped
• 80 ml cream sherry (Canasta)
• 80g cold butter
• 1 C. teaspoon sherry vinegar
• Salt and pepper

Preparation

1. Poach the eggs in boiling water with white vinegar. Book on paper towels.
2. Heat the olive oil in a skillet and sauté the mushrooms for 1 minute. Add the water, salt and pepper, cook for 2 to 3 minutes, until the mushrooms have released all their vegetation water. To book.
3. In the same skillet, over high heat, sauté the mushrooms and dry shallots. Let it stick slightly, then add the wine and butter. Reduce heat, cook 3-4 minutes, stirring gently and constantly. Remove from fire.
4. Add the vinegar and mix. Divide among plates, top with an egg and serve.

Source: recipe by Marie-Fleur St-Pierre, chef and owner of the Tapeo and Méson restaurants.

Published on lapresse.ca on April 14, 2017.

Quickly done well: the aubergine parmigiana and fries duo

That’s the kind of meal that gives the impression of a feast despite a difficult end of the month. There’s a bit of cheddar or parmesan cheese left, a bit of tomato sauce, and we’re tired of pasta? Just buy an eggplant. All the pig aspect of this dish is due to the maniacal way of cooking the aubergine and the fries. Since I once almost went over a fire with a pan of oil, I haven’t made fries for years. I now cook them almost one by one in a pan with a little peanut oil. You don’t have to complicate your life like this, but for me, nothing beats these fries, cooked just right.

For 4 people

Ingredients

• 2 large eggplants
• Thyme
• Tomato-garlic-basil sauce (homemade or canned)
• Cheddar or parmesan or mozzarella
• Olive oil
• russet potatoes
• Peanut oil
• Salt and pepper

Preparation

1. Preheat the oven to 350°F.
2. Cut the aubergines lengthwise into thin slices (but not too much, so that they hold). Oil, salt and pepper the slices. Add a little thyme.
3. Brown the eggplant slices on a baking sheet for about 8 minutes (watch closely so they don’t burn). To book.
4. Reheat the tomato sauce with garlic and basil. Alternatively, make it yourself with fresh or canned tomatoes, adding garlic, onion, basil or oregano.
5. Grate the cheese.
6. Assemble the eggplant slices a bit like a lasagna. A slice, a little sauce, a little grated cheese. It takes three or four slices per person to make a serving.
7. Arrange the four portions of eggplant in layers, separating them well in an ovenproof dish and bake at 350°F (175°C) for 30 minutes.
8. Meanwhile, peel the potatoes and cut them into fries sticks of the size you like, according to the quantity desired.
9. In a cast iron skillet, heat a cup of peanut oil. Fry the potato sticks until golden brown. They need to be spaced out in the pan, so go portion by portion, keeping the fries warm in a covered bowl.

Published on lapresse.ca on May 30, 2020.

Call me boss! : lobster carpaccio, rosehip vinaigrette

For this recipe from Joanne Vigneau, chef and owner of the restaurant La table des Roy and the Gourmande de nature boutique, in the Magdalen Islands, it is better to freeze the lobster tails a little. This will make it easier to cut them into slices.

For 4 people

Ingredients for the lobster carpaccio

• 2 uncooked lobster tails
• 1 chopped green onion
• 1 green apple, julienned
• Young radish sprouts
• Fresh coriander

Ingredients for the vinaigrette

• 300ml vegetable oil
• 60ml rice vinegar
• 1 C. tablespoons fresh ginger
• 7.5ml garlic
• 2 tbsp. tablespoons rosehip butter (on sale in particular at Gourmande de nature) or, if not, replace with mashed mangoes
• Wasabi powder to taste
• 1 C. tablespoon chopped lemongrass stalk
• Salt and pepper to taste
• 1/2 tsp. yuzu
• 1/2 tsp. sesame oil

Preparation

1. Cut the tails (still slightly frozen) into thin slices.
2. Combine all the dressing ingredients.
3. Spread the lobster slices on a plate.
4. Sprinkle 1 to 2 tbsp. dressing.
5. Decorate with green onions, radish sprouts and green apple juliennes.

Note

The rest of the vinaigrette will be used to decorate other salads or fresh scallops cut into thin slices.

Published on lapresse.ca on May 16, 2018.

Guilty pleasure: chocolate cream and Espelette pepper

Even if we like to eat fruit in the summer, nothing can replace a good chocolate dessert. However, a recipe in a jar allows you to ingest just the right amount…

For 6 to 8 servings

Use 6 small ramekins of 250 ml (1 cup) each or 8 small ovenproof glass jars of 180 ml (3/4 cup) each

Ingredients

• 3 eggs
• 50 g (1/4 cup) sugar
• 500 ml (2 cups) store-bought chocolate milk
• 2 tbsp. 100% cocoa powder
• 1/2 tsp. Espelette pepper

Preparation

1. Preheat the oven to 150°C (300°F).
2. In a large bowl, beat the eggs with the sugar. To book.
3. In a saucepan, mix the chocolate milk with the cocoa powder and the Espelette pepper, and heat until the milk simmers. Mix with a whisk until the cocoa powder is completely dissolved.
4. Pour the hot milk over the mixture of eggs and sugar, whisking until the preparation is homogeneous (remove the foam that has formed on top with a slotted spoon if necessary).
5. Pour into glass jars (or ramekins). Place the containers in a deep baking dish and pour simmering water into the dish until it reaches about two-thirds of the height of the jars.
6. Bake for 45 minutes or until the custards are firm in the centre. Let cool to room temperature. Sprinkle with Espelette pepper to garnish.

For a different taste, you can also prepare this recipe with dark chocolate milk. Barbara Gateau used Natrel’s.

Source: recipe by Barbara Gateau.

Published on lapresse.ca on June 5, 2017.

Health ! : virgin apple mojito *

To hydrate without getting drunk, “mocktails” can come to our rescue.

Ingredients

• 6 to 8 mint leaves
• 6 to 8 lime cubes (1 cube = 1 quarter cut in half)
• 30ml apple juice
• Club soda (to taste)
• Garnish: apple pieces, mint

Preparation

1. Shape the mint and lime into the bottom of a glass.
2. Add apple juice, then fill to the brim with club soda and ice.
3. Stir with a spoon. Decorate with apple pieces and mint.

* The official recipe contains angostura, an aromatic bitter, which is alcoholic. If you want to taste it, add a dash just before stirring.

Source: L’Assomoir recipe.

Posted in The Press+ on January 26, 2017.