What are we eating ? | Showcase the spices

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.

Peckish: tandoori tofu skewers from Geneviève O’Gleman

Nutritionist Geneviève O’Gleman shares an original recipe for tandoori tofu skewers. “That’s really what I like about the BBQ,” she says. Thinking outside the box, with very few ingredients. »

Paneer is an Indian cheese found in supermarkets. “It’s not salty like halloumi,” observes Geneviève O’Gleman. It has the same ability to toast without melting. With the curry paste and the lime, we really have something super concentrated in flavors. »

Servings: 6

Preparation: 20 minutes

Cooking: 15 minutes

Ingredients

• 1 block of 350 or 450 g of extra firm tofu
• 1 block of 350 g paneer (see note)
• 1 small red onion
• 2 files
• 60 ml (1/4 cup) tandoori curry paste
• 15 ml (1 tbsp.) olive oil

Preperation

• 1. Cut the tofu, paneer and onion into cubes. Cut the limes in half.
• 2. In a medium bowl, combine curry paste and oil. Add tofu, paneer and onion. Toss to coat them well.
• 3. Preheat barbecue on high to approximately 290°C (550°F).
• 4. Thread the tofu onto skewers, alternating with the onions and paneer.
• 5. Reduce the power of the barbecue to medium heat to reach approximately 200°C (400°F).
• 6. Place the skewers and half-limes on the barbecue grill, close the lid and cook for 12 to 15 minutes or until the tofu is golden brown. During cooking, turn the skewers twice.
• 7. Place 1 or 2 skewers on each plate. Squeeze the limes onto the skewers and serve with rice, naan bread and a green salad.

This recipe is best prepared at the last minute, but will keep for four days in the refrigerator.

Note by Geneviève O’Gleman

“Paneer is an unsalted fresh cheese of Indian origin that does not melt when cooked. With a delicate taste, it soaks up the flavors with which it is paired. It can be found vacuum-packed in the dairy section of Middle Eastern (like Adonis) or Indian markets and in some grocery stores. »

Published on lapresse.ca on June 13, 2020.

Quickly done well: express red shrimp curry

The mother-daughter duo of K for Katrine masters the balance of fragrances, textures and colors. His curry express is the embodiment of this. Tasty, appetizing and without any particular ingredients associated with “free” (gluten, eggs, etc.), it can be concocted, as promised, in no time with ingredients that we generally have on hand. Shrimp can easily be replaced by other types of protein such as chicken, vegetables or tofu. A perfect weekday meal that we will also serve without complex to our guests.

Yield: 4 to 6 servings

Gluten-free, dairy-free, nut-free and egg-free recipe

Ingredients

• 1/4 cup (60ml) olive oil
• 4 cups (1 L) cherry tomatoes
• 1/2 cup (125 mL) sliced ​​green onions
• 2 tbsp. (30 ml) finely grated fresh ginger
• 2 garlic cloves, minced
• 2 tbsp. (30 mL) red curry paste
• 1 1/2 tsp. 1/2 tsp (7.5 mL) curry powder
• 1/2 tsp. (2.5 ml) ground turmeric
• 1 can of 400 ml coconut milk (not light)
• 1 cup (250 ml) vegetable broth
• 2 tbsp. (30 ml) lime juice
• 1 C. (15 ml) maple syrup
• 1 C. 1/2 tsp (5 mL) salt
• Pepper, to taste
• 600 g (1 1/3 lb) raw medium shrimp, peeled, deveined and rinsed
• 1 1/2 cups (375 mL) frozen peas

Ingredients for the filling

• 1/3 cup (80 ml) chopped fresh basil
• 1/3 cup (80 ml) chopped fresh mint

Preperation

• 1. In a large Dutch oven, heat the olive oil over medium-high heat and sauté the cherry tomatoes for 6 minutes. Add the green onions, ginger and garlic, and continue cooking for 2 minutes. Add curry paste, curry powder and turmeric. Mix well and cook for another 2 minutes.
• 2. Add coconut milk, broth, lime juice, maple syrup and salt. Pepper and mix well. Let simmer for 5 minutes.
• 3. Reduce to medium-low heat and add the shrimp. Let simmer for 5 minutes.
• 4. Add the peas and cook for another 2 minutes.
• 5. Divide curry into bowls and garnish with basil and mint.

Source: K for Katrine – The Cookbook

Published on lapresse.ca on November 20, 2021.

Call me boss! : red deer tataki with bayberry

To represent Abitibi-Témiscamingue, we have chosen a red deer tataki recipe by Angèle-Ann Guimond, who runs the Table champêtre at L’Éden Rouge, in Saint-Bruno-de-Guigues, Témiscamingue. The cook creates recipes with local products. Except for meat, because there is no federally registered slaughterhouse in his area. For this dossier, she offers a tataki of red deer, balsam bay and summer salad.

The red deer comes from Appalachia. The rest is local, especially the strawberries from the Nordvie farm, in the same village. Témiscamingue balsam bayberry (or bois-sent-bon) is used as a spice. “If you don’t have any, you can replace it with a blend of boreal spices that can be found in a delicatessen,” says Angèle-Ann Guimond.

For 4 people

Ingredients for the tataki

• 500g red deer sirloin or tenderloin (ask your butcher for a piece of meat that has already been cleaned, without the sinews and fat)
• 2 tbsp. teaspoon sweet bay or boreal spices
• 1 C. freshly ground pepper
• 2 tbsp. maple syrup
• 2 tbsp. olive oil
• 1 C. cider vinegar
• 2 pinches of salt

Ingredients for the summer salad

• 150 g microgreens, lamb’s lettuce or fresh arugula
• 1 English cucumber from Quebec
• 1 cup Quebec strawberries and a few more for garnish
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 2 tbsp. cider vinegar
• Salt and pepper to taste

Preparation of the tataki

• 1. In a skillet over high heat, brown all sides of the piece of meat. (Do not overcook the meat. Only a brownish discoloration on the surface.)
• 2. In a bowl, mix the other ingredients for the tataki.
• 3. Carefully brush all sides of the meat with this mixture.
• 4. Leave to marinate for at least 3 hours.
• 5. Remove the meat from the marinade and slice it thinly.
• 6. Arrange the venison on a large serving plate or on 4 plates for individual service.

Preparing the summer salad

• 7. Wash and cut the English cucumber into julienne strips (thin sticks).
• 8. Wash, hull and cut the strawberries in half.
• 9. Wash the microgreens.
• 10. Mix all the other ingredients for the summer salad in a small bowl (dressing) and set aside.
• 11. Just before serving, toss the vegetables with the desired amount of vinaigrette.
• 12. Salt and pepper to taste.
• 13. On each plate, arrange the salad next to the meat (as in the photo). Decorate with a few extra strawberries. Enjoy your lunch !

* If you have any vinaigrette left, it will keep for several weeks in the refrigerator.

Published on lapresse.ca on June 20, 2020.

Guilty Pleasure: Di Stasio Coconut Rocks

Flavored with lemon and cardamom, Josée Di Stasio’s coconut rocks are easy to make and can be enjoyed on various occasions. They are sometimes served as a snack with chaï tea or at the end of a hearty meal, accompanied by clementines and chocolate.

No more cardamom? No problem. Swap this spice for cinnamon. Do you prefer the taste of lime to that of lemon? The taste of this citrus fruit is also delicious. You can also dip the rocks in chocolate, depending on the mood of the moment. The ultimate asset: these sweet bites can be frozen!

Ingredients

• 500 ml (2 cups) unsweetened grated coconut
• 60 ml (1/4 cup) unbleached all-purpose flour
• The zest of 1 lemon
• 5 ml (1 tsp) ground cardamom
• 2 ml (1/2 tsp) salt
• 2 egg whites, tempered
• 125 ml (1/2 cup) sugar
• 10 ml (2 tsp.) lemon juice

Preperation

• 1. Preheat the oven to 180°C (350°F).
• 2. In a bowl, combine the coconut, flour, lemon zest, cardamom and salt. To book.
• 3. In another bowl, whisk the egg whites with the sugar. Add the dry ingredients and the lemon juice. Mix well.
• 4. On a baking sheet lined with parchment paper, place about 15 ml (1 tablespoon) of dough per cookie. Bake in the center of the oven, one sheet at a time, for 13 to 15 minutes or until the cookies are lightly browned.
• 5. Melt in a bain-marie, if desired, a small amount of dark chocolate to dip the bottom of each cookie. Leave to set on a wire rack before serving.

Published in La Presse+ on December 5, 2020.

Health ! : jäger chai

Put tea at the heart of a winter alcoholic cocktail? Few think of doing the operation, although it results in tasty and very comforting mixtures by the fireside.

Here is a spicy encounter between Jägermeister and chai tea, unearthed on the blog C’est l’heure de l’apéro. Super comforting, to be enjoyed with both feet on a cushion near a crackling fireplace.

Ingredients

• 1 liter of water
• 1/4 cup fresh ginger sliced
• 2 bags of black tea
• 2 tbsp. ground cardamom
• 1 clove
• 1 pinch ground nutmeg
• 1 pinch of cumin
• 30 ml (1 oz) Jägermeister Spice (or the original version)
• 60 ml (2 oz) milk (or to taste)
• 15 ml (1/2 oz) simple syrup

For about 8 to 10 cups of cocktail

Preperation

• 1. Put the water to boil in a saucepan and add the ginger. Let boil for about 5 minutes. Add the other spices and the tea and boil for another 3 minutes.
• 2. Pass everything through a sieve, to keep only the tea.
• 3. Put the Jägermeister, milk and simple syrup in a large mug and add the hot chai tea.

Source: recipe taken from the cestlheuredelapero.com blog, developed by Renée-Claude Boily.

Published on lapresse.ca on December 17, 2018.