What are we eating? | Emphasize strawberries

Just before the weekend, all the readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, press suggests some suggestions for seasonal recipes that will wash your mouth.

Posted on June 3rd

Delight: Strawberry jam with basil

Ingredients

  • 2 kg of strawberries
  • 500 g of honey
  • 500 g cane sugar
  • 1 small bunch of basil

Preparation

  • 1. Melt the honey and sugar in the pot.
  • 2. When it boils, add the strawberries, peeled (if necessary) and pre-peeled.
  • 3. Cook over high enough heat. It is better to cook the jams quickly.
  • 4. Remove the foam that forms on the surface. Rene does this during cooking, to prevent it from turning into fruit, he says.
  • 5. When the mixture reaches 105 ° C (221 ° F) on the sugar thermometer, it is ready.

note

Another way to check if the jam is ready is to put a little on a very cold plate, which comes out of the freezer e.g. Place the dish in the cold for a few minutes. We take it out, cross our finger in the middle to separate the jam and if it remains well separated it is ready.

Potting

  • Fill the jars with the jam leaving a space of 1 cm below the edge.
  • 7. Insert 1 or 2 basil leaves (previously washed and dried) into each jam jar, using a knife.
  • 8. Insert the cap and screw in firmly.
  • 9. Return the jam jars to the oven for 10 minutes at 110 ° C (230 ° F).
  • 10. Remove and allow to cool.

Posted in Press + on 12 August 2017.

It gets well done quickly: toast in two ways with strawberries from Quebec


PHOTO MARCO CAMPANOZZI, LA PRESSE archives

Two-way Quebec strawberry toast

Are you pouring olive oil on the bread? It is a widespread practice on the Mediterranean peninsula. In Spain, in the morning, we then add honey or tomatoes to our toast, for example. Claudia Pharand, co-founder of Olive & Olives, was inspired by this tradition by adapting it to Quebec, with strawberries from here.

Ingredients

  • Slices of your favorite bread
  • A “green fruit” olive oil with a light taste, like Olive & Olives # 1
  • Strawberry compote, ideally made at home or bought in the store
  • Fresh strawberries from Quebec, cut into slices
  • A chocolate coating, such as dark chocolate and artisanal olive oil by Olive & Olives

Preparation

  • 1. Bake the slices of bread in the toaster.
  • 2. Sprinkle each slice with a little olive oil.
  • 3. In the first toast add strawberry compote.
  • 4. In the second slice of bread, coat it with chocolate and then add the strawberry slices.
  • 5. Enjoy it with a good coffee!

Published on lapresse.ca on July 25, 2020.

Call me boss! : Red tataki deer, bayberry balm and summer salad


PHOTO FIRUR FROM THE CHAMPAGNE TABLE OF L’ÉDEN ROUGE

Red tataki deer, bajberry and summer salad

For 4 people

Ingredients for tatak

  • 500 gr red deer fillet (ask your butcher for a piece of cleaned meat, without fiber and fat)
  • 2 tablespoons. teaspoon sweet or boreal spices
  • 1 C. freshly ground pepper
  • 2 tablespoons. maple syrup
  • 2 tablespoons. olive oil
  • 1 C. cider vinegar
  • 2 tablespoons salt

Ingredients for summer salad

  • 150 g greens, lamb 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 tablespoons. cider vinegar
  • Salt and pepper to taste

Preparation of tatak

  • 1. In a skillet over high heat, fry all sides of the piece of meat. (Do not cook the meat. Only a brown stain on the surface.)
  • 2. In a bowl mix the other ingredients for the tatak.
  • 3. Carefully coat all sides of the meat with this mixture.
  • 4. Let marinate for at least 3 hours.
  • 5. Remove the meat from the marinade and cut into thin slices.
  • 6. Arrange the meatballs on a large serving plate or on 4 plates for individual serving.

Preparing the summer salad

  • 7. Wash and cut the English cucumber into julienne strips (thin sticks).
  • 8. Wash, peel 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. Shortly before serving, toss the vegetables with the desired amount of vinegrette.
  • 12. Salt and pepper to taste.
  • 13. On each plate arrange the salad next to the meat (as in the picture). Garnish with some extra strawberries. Enjoy your lunch!

* If you have any vinegrette left, it will be stored for a few weeks in the refrigerator.

Published on lapresse.ca on June 20, 2020.

Guilty pleasure: Grilled strawberries from Luceville, panna cotta with fresh cream and old flowers, crumble with brown sugar and honey from Jardins de Métis


PHOTO NANCY GUIGNARD, FIRURED BY LES JARDINS DE MÉTIS

Grilled Luceville strawberries, fresh cream and panna cotta with elder flowers, brown sugar and honey from Jardins de Métis

For 4 people

Ingredients

  • 500 g strawberries from Fraisière du Nord Est
  • Fresh old flowers
  • Ingredients for the panna cotta
  • 250 ml fresh cream from Fromagerie Le Détour
  • 250 ml cream 35%.
  • 50 g light brown sugar
  • 1 cup fresh or dried old flowers
  • 3 sheets of gelatin

Ingredients for crumble

  • 100 g unsalted butter
  • 100 g of light brown sugar
  • 2 tablespoons. tablespoons honey from Reford Gardens
  • 200 gr organic flour from Ferme Geonel
  • 1 pinch of finely salted sea salt

Preparation

  • 1. Put 35% cream and small flowers in the cold. Book 12 afternoon.
  • Dip the gelatin in a bowl of cold water. Filter the 35% cream and sunflower mixture into a saucepan. Heat with brown sugar until it boils. Squeeze the gelatin well and add to the mass 35% of the cream and brown sugar. Mix well to dissolve the gelatin and mix the fresh cream.
  • 3. Put in a bowl and refrigerate for 12 hours.
  • 4. Remove the butter from the fridge and let it come to room temperature for at least an hour before making the recipe.
  • In a bowl combine the flour, brown sugar, softened butter cut into small cubes and salt.
  • 6. Mix everything until you get a kind of thick sand.
  • 7. Spread the honey over the mixture.
  • 8. Place on a baking sheet and bake for 15 to 20 minutes at 400 ° F.
  • 9. Release the strawberries and place directly on the BBQ grill. Allow the strawberries to caramelize.
  • Serve a large panna cotta quenelle with strawberries on top, garnish with crumble and garnish with some fresh flowers.

Published on lapresse.ca on June 20, 2020.

Health! : ultra strawberry cocktail


PhotoGetty Images / iStockphoto

Cocktail Ultra Strawberry

After a while, the Soda Stream device (to carbonize your own water) risks falling into oblivion if you do not add a little shine to your recipes. Here is some inspiration from Jonathan Garnier, chief executive of La Guilde Culinaire.

Serbs: 4

Ingredients

  • 250 ml (1 cup) strawberry puree or strawberry juice
  • 90 ml (6 tablespoons) dark rum
  • Juice of half a lemon
  • 250 ml (1 cup) freshly squeezed orange juice
  • 2 long peppers, ground
  • 250 ml (1 cup) carbonated water (or Stream soda)

Preparation

  • In a saucepan combine the strawberry puree, orange and lemon juice.
  • 2. Add rum, ground pepper and a few ice cubes. Mix well.
  • 3. Make soda water with Soda Stream setting maximum gas.
  • 4. Add water to the liquid mixture and serve chilled.

Published in La Presse + on October 23, 2014.

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