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 recipe suggestions that will make your mouth water.
Quickly done, well done: Smash burger from Simon de l’Est
The “smash burger” is not a new idea, but interest in this minimalist and irresistible variation of the hamburger is growing. Since its opening in 2021, in the Tétreaultville district, Chez Simon urban canteen has quickly established itself as one of the best places on the island – and beyond – to sink your teeth into a burger.
Preparation: 15 minutes
Cooking: 2 to 3 minutes
Yield: 4 burgers
Ingredients
- 1 yellow onion
- 2 tbsp. butter
- 454 g (1 lb) medium-lean ground beef (ask your butcher for a meat-to-fat ratio of 80%-20%)
- 2 tbsp. canola oil
- 4 slices of American cheddar
- 4 potato buns (see note)
- 4 slices of capicollo
- 4 slices of sweet pickles
- 4 to 6 tbsp. burger sauce (SJB BBQ sauce or your favorite brand)
- Salt and pepper to taste
Preparation
1. Slice the onion very thin.
2. In a hot skillet or on the griddle, melt the butter and caramelize the onion slices. To book.
3. Preheat the cooking surface (plancha or skillet) to about 260 ohC (500 ohF).
4. Divide the meat into 4 meatballs of equal size, about the size of a golf ball.
5. Once the surface is hot, oil with canola oil and place the 4 meatballs on it. “Smash” each of them with a press for about 20 seconds. Add salt and pepper to taste.
6. As soon as the caramelization is satisfactory, turn the patties and place the slices of cheese on top. Quickly toast the capicollo slices, if desired.
7. Grill the buns and assemble the burgers this way: bottom bun, meat patty, capicollo, caramelized onions, sweet pickles, top bun brushed with sauce.
Note: it can be difficult to find potato bread in supermarkets. Simon de l’Est uses that of the American brand Martin’s, which can be found at Mayrand.
Small hollow: Papas78
PHOTO HUGO-SÉBASTIEN AUBERT, LA PRESSE ARCHIVES
Papas78 is a mixture of fried sweet potatoes, garlic mayonnaise and cheese curds.
Half poutine, half fries-mayonnaise, this recipe will take your breath away like a football in your stomach! A recipe provided by Grumman 78.
Ingredients
- 4 cups sweet potatoes, peeled and diced
- 2 L of vegetable oil
- 200 ml mayonnaise (homemade or store bought)
- 1 minced garlic clove
- 2 cloves of candied garlic mashed • 1 jalapeño pepper in brunoise
- 1 C. tablespoon fresh chopped parsley
- 3/4 cup coarsely chopped cheese curds
Preparation
1. Heat vegetable oil to 225°F. Blanch the sweet potatoes in this oil for 8-10 minutes or until tender. Remove them with a slotted spoon and drain on paper towels. To book.
2. In a bowl, combine the mayonnaise, minced garlic, candied garlic purée, jalapeño and parsley. To book.
3. Place cheese in a large mixing bowl. To book.
4. Increase oil temperature to 350°F. Dip the potatoes back into the oil to brown them for 2-3 minutes. Remove them and drain as much oil as possible. Add to cheese.
5. With a spoon, mix gently to lower the temperature of the potatoes. Make sure the mayonnaise does not separate.
6. Add the mayonnaise while still mixing gently, so that the potatoes are well coated. Serve.
Call me boss! : Queso fundido
PHOTO HUGO-SÉBASTIEN AUBERT, LA PRESSE ARCHIVES
Queso fundido
A recipe proposed by the defunct Maïs restaurant.
Ingredients
- 1 squash, sweet dumpling, carnival, pepper or pumpkin
- 100 g of Oaxaca cheese (can be replaced by mozzarella)
- 50 g Cotija cheese (can be replaced by sharp cheddar)
- 1 clove of garlic (grilled or not)
- 1 jalapeno pepper seeded and minced
- 1 poblano pepper
- 2 green onions (cut the white part into 2mm slices, save the green for the finishing touch)
- 2 tbsp. 35% cream
- Roasted Pumpkin Seeds
- Corn tortillas
Preparation
1. Cut the top of the squash, empty it of its seeds and its filaments. Oil the inside and salt. Add the garlic and place in the oven at 180°C (350°F), until the flesh is tender, between 20 and 25 minutes.
2. While the squash is in the oven, sauté the green onions and jalapeño in the olive oil over low heat until tender. Add poblano and cream, heat over medium-high heat.
3. Reduce the cream by half or until small bubbles form. Stir in the cheese and reduce the heat.
4. Once the mixture has melted evenly, pour it into the squash and return to the oven for 5 to 10 minutes, or until the top of the mixture has browned.
5. Garnish with sliced green onion and pumpkin seeds before serving immediately with warm tortillas (you can wrap them in a towel to keep them warm).
Guilty Pleasure: Vanilla Ice Cream
PHOTO FROM THE BOOK HEALTHY FAST FOOD
Vanilla ice cream recipe, by Geneviève O’Gleman
Preparation: 20 minutes
Rest: 12 hours
Yield: 10 servings
Keeps for 3 months in the freezer.
Ingredients
- 4 egg whites (see notes)
- 125 ml (1/2 cup) sugar 1 container 237 ml 35% MF whipping cream
- 15 ml (1 tbsp.) vanilla extract
Preparation
1. In a large bowl, using an electric mixer (mixer), whip the egg whites at maximum speed for 1 or 2 minutes to stiffen them and obtain soft peaks.
2. Add the sugar to the egg whites, beating continuously for 2 or 3 minutes until stiff peaks form. To book.
3. In another large bowl, whip the cream and vanilla at high speed for 2 or 3 minutes, until the cream forms stiff peaks.
4. Transfer the egg whites to the bowl with the whipped cream and whisk to incorporate them well.
5. Transfer the mixture to an airtight container and freeze for a minimum of 12 hours.
6. Serve in sundae or in a cone.
Ratings
Do not throw away your egg yolks: they will keep for 4 days in the refrigerator.
Health ! : Caesar of the Public House
PHOTO BERNARD BRAULT, PRESS ARCHIVES
Zack and Aaron’s dream is not to top the Clamato brand. But both men still have a strong desire to see Walter become a national brand, coast to coast.
“Our Caesar recipe is very simple! It is very good and highlights the texture of the Walter. No need to put chicken wings or a burger on top,” says Félix Léonard Gagné, maître d’ at the Maison Publique restaurant.
Ingredients
- Montreal Steak Spices
- 15ml fresh lemon juice
- 15 ml pickle brine
- 50 ml German aquavit (brandy)
- Lea & Perrin sauce (to taste)
- Hot sauce (to taste)
- Walter “mildly spiced”
- 1 dill pickle
- 1 lemon wedge
- Ground pepper
Preparation
1. Rim a tall glass with Montreal Steak Spice
2. Fill the glass with ice cubes.
3. Add lemon juice, pickle brine, German aquavit, Lea & Perrin sauce and hot sauce.
4. Fill the rest of the glass with Caesar Walter mix. Stir well with a spoon.
5. Garnish with a dill pickle, a lemon wedge and ground pepper.