On the eve of the weekend, all readers who cook ask themselves the eternal question: what are we going to eat? To inspire you Press offers several suggestions of seasonal recipes that will make you salivate.
Published November 12, 2021
Delight: Onion Soup with Grotto Gruyère
- 1 C. oil
- 3 large Spanish onions (about 1.8 kg), thinly sliced
- 1 bay leaf
- 1 garlic clove, minced
- 1 cup (250 ml) dry white wine
- 1/4 cup (60 ml) vincotto (cooked grape must)
- 6 cups (1.5 L) chicken broth (pre-prepared)
- 1/2 cup (125 ml) port wine
- Salt and pepper to taste
- 12 thin baguette slices, toasted
- About 3 cups (300g) Gruyere des Caves or any Swiss cheese, grated
- Chopped parsley
- 1. In a large saucepan or saucepan, melt the butter over medium heat.
- 2. Add whole onion and cook covered in skillet for 10 minutes or until soft and lightly caramelized, stirring regularly.
- 3. Remove the lid and cook for another 35-45 minutes, stirring regularly, until the onion begins to stick to the bottom of the pan and caramelize. They do not need to be constantly stirred, but they should not be neglected, otherwise they will cook unevenly.
- 4. Add bay leaf, garlic, white wine and vincotto and cook for 5 minutes.
- 5. Add chicken broth and cook for 30 minutes.
- 6. Before serving, remove the bay leaf. Add port and season to taste.
- 7. Divide soup among six bowls and top with two slices of toasted baguette and a generous helping of shredded cheese.
- 8. Place the bowls under the broiler for about two minutes until the cheese is melted and browned.
- 9. Garnish with a little parsley and serve immediately.
Yield: 6 servings
Preparation: 25 minutes
Preparation: 1 hour 25 minutes
Published on lapresse.ca January 30, 2021
Make It Good Quickly: All-In-One Lasagne Soup
Preparation: 20 min.
Preparation: 25 min.
Yield: 8 servings
Can be stored for 4 days in the refrigerator or 6 months in the freezer.
- 450 g soft Italian sausages
- 1 bulb
- 1 garlic clove
- 8 medium tomatoes (see notes)
- 1 liter (4 cups) reduced sodium beef broth
- 500 ml (2 cups) water
- 15 ml (1 tbsp) Italian dried herbs
- 250 g mafalda paste (see notes)
- 1 basket of 142 g baby spinach
- 250 ml (1 cup) ricotta cheese
- 1. Remove the casings from the sausages and crumble the flesh with your hands. Chop the onion and garlic.
- 2. In a large saucepan, preheated over medium heat, without adding any fat, saute the minced meat, onion and garlic for 4-5 minutes until the sausage is golden brown, stirring several times.
- 3. Meanwhile, place the tomatoes in the bowl of the food processor. Puree, leaving a few pieces.
- 4. Add tomatoes, broth, water and dried herbs to the pot. Bring to a boil over high heat.
- 5. Add pasta and reduce heat to medium. Simmer for 15 minutes or until pasta is al dente, stirring occasionally.
- 6. Add spinach and ricotta. Stir to wilt the spinach and serve.
Take advantage of harvest season to make fresh Quebec tomatoes with this recipe. Out of season, replace 1 796 ml jar of crushed tomatoes without salt and 1 796 ml jar of diced tomatoes without salt, and replace 500 ml (2 cups) of water with 1 796 ml jar filled with water.
Mafalda-type pasta is shaped like a small lasagna. They can be found in both wholesale grocery stores and specialty grocery stores. If you can’t find them, just replace them with lasagne noodles, broken into pieces.
Don’t be intimidated by the number of servings, this soup solidifies very well and you can enjoy it during lunch or dinner.
Published on lapresse.ca September 22, 2021
Call me boss! : goose confit in a slow cooker
This recipe from the butcher David Agapekyan can easily feed 8 people if there are several other dishes on the table.
- 35 g coarse sea salt
- 25 g brown sugar
- 25 g juniper
- 25 g black peppercorns
- 15 g dried fir or rosemary balm
- 4 beautiful goose feet, whole, with skin on (or 6 duck feet)
- 100 ml red wine
- 1. In a bowl, mix salt, brown sugar, pepper, juniper and fir balsam.
- 2. We calculate 25 g of the mixture per kilogram of meat (we store the rest in a small sealed container).
- 3. Rub the mixture on your thighs and leave in the refrigerator for two hours.
- 4. Put the thighs tightly packed with the pulp down into the slow cooker. Pour in red wine.
- 5. Cook for four hours on “weak”. If necessary, brush the thighs with their own cooking liquid. Make sure the meat is soft and comes off the bone.
- 6. Cool the thighs and carefully wrap them, along with the fat and juice from cooking, in an airtight container. Freeze until Christmas!
- 7. Immediately before serving in a non-stick skillet, brown the thighs skin side down by drizzling them with cooking oil. Pickled vegetables add piquancy to the dish.
• If desired, drumsticks can be cooked with thighs. Heart and stomach too! Same cooking time.
• Proceed in the same way for sous vide cooking. Seal the thighs (or offal) tightly in one or more vacuum bags. Bake for about twelve hours at 70°C (160°F).
• Try the John Winter Russell method by wrapping two thighs in cloth and then in aluminum foil. Bake at 150°C (300°F) for three and a half hours. Test with your thumb: the meat should sag under your thumb.
Published on lapresse.ca December 5, 2018
Sinful Pleasure: Vegan Chocolate Mousse
- 200 g dark chocolate 60%
- 220 g plant-based drink (such as soy milk)
- 60 g whole sugar (like muscovado)
- 80 g aquafaba (liquid from a jar of chickpeas or juice from chickpeas)
- A few drops of lemon juice
- 1 pinch fleur de sel
- 1. Melt the chocolate in a water bath.
- 2. Meanwhile, beat the aquafaba and lemon juice in a mixer until the aquafaba is very frothy (be patient!). You can do it manually, but it will take longer.
- 3. Gradually add sugar (once the aquafaba begins to foam) until you get a soft and shiny meringue.
- 4. Heat the vegetable drink and turn off the heat until it boils.
- 5. Pour the first third of the hot vegetable drink into the melted chocolate and mix with a spatula in a circular motion. Most importantly, do not use a whisk! If the mixture is grainy, don’t worry, it will dissolve after adding the second third of the herbal drink.
- 6. Once the first third has been added, add the second third and mix again in a circular motion until it blends.
- 7. Then add a third third and mix. Complete the mixture by mixing for 30 seconds with a mixer leg.
- 8. Add the first third of the meringue to the chocolate ganache and stir with a whisk. Then add the remaining two-thirds and carefully fold them with a spatula in a circular motion from the bottom up.
- 9. Add fleur de sel, then pour into containers of your choice.
- 10. At this stage, the preparation will have a fairly liquid consistency.
- 11. Leave to stand for 3 hours in the refrigerator. Decorate for inspiration. Enjoy.
Published on lapresse.ca April 3, 2021
Health ! : masala tea
For 5 people
- 3 green cardamom pods
- 2 cloves
- ½ cinnamon stick
- 3 black peppercorns
- Ginger (optional)
- Black tea leaves to taste
- Sugar to taste
- Milk to taste
- 1. Dry roast the spices, then crush them in a mortar and mortar.
- 2. Pour hot water into a saucepan, then add black tea leaves (you can also use a tea bag).
- 3. Leave to boil for a few minutes until the mixture darkens.
- 4. Add spices and ginger if desired.
- 5. Add sugar to taste.
- 6. Add milk (up to desired amount).
- 7. Boil the mixture until it darkens again.
- 8. Strain everything into a cup and enjoy!
Published on lapresse.ca February 11, 2021