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
- 2 kg of strawberries
- 500 g of honey
- 500 g cane sugar
- 1 small bunch of basil
- 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.
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.
- 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
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.
- 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
- 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
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
For 4 people
- 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
- 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
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.
- 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)
- 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.