What are we eating ? | Treat yourself before Christmas

Just before the weekend, all the readers who cook ask themselves this endless question: what are we going to eat? In order to inspire you, Press suggests some suggestions for seasonal recipes that will make your mouth water.

Small hollow: natural foie gras terrine

Recipe by chef Martin Guillemette, du Canard Goulu

For a terrine of about 800 g (12 people)

Ingredients

• 2 fresh foie gras (about 500 g each)
• 18 g fine sea salt
• 4 g white pepper
• 2 g of sugar
• 30 ml of cognac
• 30 ml of sauternes

Preperation

• 1. Temper the foie gras 1 hour before working them.
• 2. Preheat the oven to 120 ° C (250 ° F). 3. Locate the bile ducts connecting the 2 lobes of each liver (below the liver) then separate the 2 parts of each of the livers.
• 4. Using the back of a spoon and fingers, remove most of the veins from the main piece of each fatty liver. Be gentle, the livers may break a bit.
• 5. Place the foie gras in a deep container. Season on all sides with all the ingredients. Cover with plastic wrap and refrigerate for 6 hours.
• 6. Place the marinated foie gras in the terrine (terracotta container), taking care to pack them well with the palm of your hand.
• 7. Put the lid on and put the terrine in a deep dish filled with hot water halfway up the terrine (water bath principle). Cook for 1 hour 30 minutes (the internal temperature of the foie gras should reach 58 ° C).
• 8. Right out of the oven, immerse the terrine in a basin of ice water to lock in the fat. In a container, pour the excess melted fat and set aside for the next day.
• 9. Refrigerate the terrine by placing a press on top for one night. The weight of the press will compact the terrine.
• 10. The next day, remove the press from the bowl. This step will be easier if the terrine has been taken out of the refrigerator about twenty minutes before.
• 11. Clean the edges of the terrine, melt the fat collected the day before then pour it onto the terrine.

Tips

This terrine can be kept for 1 to 2 weeks. It is better to wait 2 to 3 days before consuming it, it will only be better. Serve it with gingerbread, sweet wine and fruit or vegetable confits. If a little foie gras remains, collect it to flavor the popcorn. The melted fat turns the snack into a pure delight.

Posted on lapresse.ca on December 24, 2015.

Quickly done well: baked donuts (with powdered sugar)

The donuts sprinkled with icing sugar are a great classic of the Annie Ferland family at Christmas. Intimidated by her grandmother’s recipe, which calls for a cauldron of sizzling oil, the nutritionist, doctor of pharmacy and founder of the blog Science & Fourchette has created a recipe for baked donuts, one of the first she has ever seen. put online, then perfected over time. “I can’t imagine Christmas without these donuts! She says. “It has become my traditional family donut recipe, reimagined in the 2000s.”

Preparation: 15 minutes

Cooking: 14 minutes

Yield: 12 donuts

Materials needed: donut mold

Storage: 5 days in an airtight container and 3 months in the freezer

Ingredients for donuts

• 280 g (2 cups) all-purpose flour, unbleached
• 100 g (1/2 cup) sugar
• 15 ml (1 tbsp.) Baking powder
• 1/2 teaspoon (2.5 ml) salt
• 1/2 cup (125 ml) vanilla yogurt
• 90 ml (1/3 cup + 1 tbsp.) Canola oil
• 60 ml (1/4 cup) honey
• 1 egg
• 30 ml (2 tbsp.) Milk

Ingredients for the garnish

• 95 g (3/4 cup) powdered sugar

Preparation of donuts

• 1. Place the rack in the center of the oven. Preheat the oven to 180 ° C (350 ° F). Oil the 12 cavities of the donut mold.
• 2. In a bowl, combine the flour, sugar, baking powder and salt. To book.
• 3. In another bowl, using a whisk, combine the liquid ingredients. Add the liquid ingredients to the dry ingredients. Mix the preparation with a spatula or a wooden spoon until the dough is smooth and homogeneous.
• 4. Using a 60 ml (1/4 cup) ice cream scoop, place the batter into the cavities of the donut pan. Bake 14 minutes or until a toothpick inserted in the center of the dough comes out clean. Unmould by inverting the donuts on a parchment paper or a clean cloth.

Preparation of the filling

• 5. Place the powdered sugar in a shallow dish. Place the still hot donuts in the icing sugar, turning them to coat them well. Place the donuts on a wire rack and let them cool completely.

Posted on lapresse.ca on December 23, 2020.

Call me chef! : beef royal style Menu Extra

Yield: for six to eight people (or less, and you’ll have leftovers for your sandwiches!)

Ingredients for the beef tenderloin

• 2 kg beef tenderloin cleaned by your butcher
• 500 g of rice koji *
• 500g non-iodized sea salt
• 500 g of water
• 1 kg of aged beef fat
• 2 pounds of butter

Preparation of the beef tenderloin

• 1. In a food processor, combine the water, salt and koji until a marinade is obtained.
• 2. Massage the meat with the koji marinade, making sure to cover the entire piece. Reserve the meat in the refrigerator for 1 hour 30 minutes
• 3. Remove the marinade without rinsing the meat using your hands.
• 4. Place the meat on a resting rack and age in the fridge for five days, uncovered. The meat will oxidize naturally, meaning that the aging process is taking place.
• 5. For cooking: melt 1 kg of beef fat and 2 lbs of butter over very low heat in a heat-resistant container. Bring the fat to 70 ° C using a thermometer, place the meat in it and cook it in the fat until the internal temperature is 44 ° C.
• 6. When the temperature of the meat has been reached, remove the fat from the meat and roast it gently in a skillet over medium heat. Fat can be stored in the freezer and can be reused.
• 7. Let meat rest for 10 minutes before slicing.
• 8. Serve with the sauce very hot.

* Koji can be purchased at Mycoboutique and a few other places.

Ingredients for the royal sauce

• 500 ml unsalted beef stock
• 5 cloves of black garlic (can be bought in delicatessen stores)
• 250 ml of plain beetroot juice
• 1 bottle of red wine
• 1 knob of butter
• White vinegar
• Salt

Preparation of the royal sauce

• 1. Reduce the beef stock, beetroot juice and red wine to about 350 ml or 1 1/2 cups liquid.
• 2. Add black garlic and cook for 5 minutes at a boil.
• 3. In a food processor, combine the black garlic and the reduction, adding a knob of butter.
• 4. Adjust the seasoning with a touch of vinegar and salt.
• 5. Serve on the piece of meat.

Posted on lapresse.ca on March 13, 2021.

Guilty pleasure: a brioche for festive mornings

Jean-Pierre Oddo, baker and owner of the Vraies Richesses bakery in Sherbrooke, has prepared for Press a lemon-flavored, slightly sweet brioche recipe, a free adaptation of the Nanterre brioche and the traditional Italian panettone, which has been particularly popular with artisans in recent years.

“We wanted to do something different from what we find elsewhere,” explains Jean-Pierre Oddo, who worked on the preparation with his head baker, Ludovic Beaulieu.

The tandem still gave a nod to Italy by using limoncello, an iconic lemon liqueur from the Amalfi Coast.

Ingredients for the brioche

• 260 g of flour
• 40g sugar
• 3 g of active dry yeast (approximately 1/2 sachet)
• 2 eggs
• 80 g milk
• 5 g of salt
• 130 g of tempered butter
• 30 g candied lemon peels
• 30 g whole roasted almonds
• 30 ml limoncello (lemon liqueur), to taste

Ingredients for the macaronade (sweet dough added to the brioche before baking)

• 35 g ground almonds
• 25g sugar
• 1 egg white
• Icing sugar

Preparation of the brioche

• Mix all the kneading ingredients: flour, sugar (40 g), baking powder, eggs, milk and salt. Once the dough is smooth, let stand 25 minutes, then knead again, incorporating the tempered butter, at low speed, until the dough comes off the bowl. (Kneading can be done with a stand mixer, 15 minutes, on low speed and eliminating the 25 minute rest). Then add the candied lemons, the whole almonds and the limoncello, mix lightly, then place the dough in a bowl covered with a damp cloth, in a place sheltered from drafts, where the temperature oscillates between 20 and 25 ° C. The dough volume should increase by about 50%.
• Then place the dough on a floured work surface. Make a “flap”, by folding the dough on itself in four times, then place the dough in a cul-de-poule, in the refrigerator, overnight.
• After resting, shape the dough into a ball shape.
• Butter a round mold 15 to 20 cm in diameter and at least 8 cm deep and place the brioche in it. The brioche can be frozen at this stage, for about a week (its texture will suffer from freezing after cooking, warns Jean-Pierre Oddo).

Preparation of the macaronade

• Prepare the macaronade by mixing the ground almonds, sugar (25 g) and 1 egg white; spread it on the brioche. Leave to double in volume for about 45 minutes at 25 ° C. Preheat the oven to 160 ° C (320 ° F).
• Just before putting it in the oven, sprinkle the brioche with icing sugar, then bake for 45 minutes.

Posted on lapresse.ca on December 24, 2017.

Health ! : Christmas spice cocktail

To have fun when you start cooking … or to welcome friends and family, here is a holiday cocktail concocted by Lori Chiaradia.

Ingredients

• 1 1/4 oz dark rum or spiced rum
• 3/4 oz of Aperol
• 1/2 oz lemon juice
• 1/2 oz of egg white
• 2 tbsp. sugar
• 2 to 3 drops of Angostura
• 1 cinnamon stick

Preperation

• 1. Fill a Marie-Antoinette cup with ice cubes to cool it.
• 2. In a shaker, combine all the ingredients. Add an ice cube and beat until it is completely melted.
• 3. In the shaker, add a scoop of ice cubes and beat again for 30 seconds.
• 4. Empty the ice cubes from the cup. Pour the cocktail into the cup, straining it through a sieve.
• 5. Using a Microplane grater, grate cinnamon on top of the cocktail.

Posted in The Press + November 24, 2018.