What do we eat?  |  Easter Recipes

What do we eat? | Easter Recipes

On the eve of the weekend, all readers who cook ask themselves the eternal question: what are we going to eat? To inspire you, La Presse offers several seasonal recipes that will make your mouth water.

Published April 15

Hungry: Classic Mimosa Eggs

It turns out 12 halves of stuffed eggs.

Ingredients

  • 6 free range eggs
  • 125 ml homemade or store-bought mayonnaise
  • 10 ml prepared horseradish
  • 60 ml chopped green onion
  • 3 pinches cayenne pepper
  • Salt and pepper for taste

Training

  • 1. Half fill a 5 liter saucepan with cold water. Boil.
  • 2. Prepare a container with 4 liters of cold water and 2 liters of ice cubes, place next to the boiler.
  • 3. Gently drop 6 eggs into the boiling water. Leave to boil for 9 minutes.
  • 4. Remove the eggs from boiling water and dip them into ice water. Leave to cool for 10 minutes.
  • 5. Peel the eggs. Cut them in half lengthwise. Carefully remove the cooked yolks and place them in a bowl.
  • 6. Add mayonnaise, horseradish, 45 ml green onions to the yolks and mix until a homogeneous mass is obtained.
  • 7. Taste, then season with salt and pepper. Fill a pastry bag (a zippered bag works too) with the egg yolk mixture.
  • 8. Lay the cooked egg whites cut side up on the tray. Fill the cavities of proteins with yolks with mayonnaise.
  • 9. Finish by sprinkling the remaining green onion and cayenne pepper over the filling.

Source: Recipe from Chef Eric Dupuy of Taverne Square Dominion (now closed).

Published on lapresse.ca October 6, 2016

Instant Potato, Ham and Cheddar Salad


PHOTO MARCO CAMPANOSI, PRESS ARCHIVE

Potato, ham and cheddar salad

Melissa Clement is not a fan of potato salad. But for Easter breakfast, she created a recipe with ham and cheese that has nothing to do with the classic version.

Preparation: 20 minutes

Preparation: 20 minutes

Yield: 4 to 6 servings

Ingredients

  • 6 cups yellow potatoes, diced (unpeeled)
  • 2 cups ham, diced
  • 1 cup maple syrup
  • 1 cup sharp cheddar, diced
  • 2 green onions, chopped
  • 1/2 cup mayonnaise
  • Salt and pepper for taste
  • Sprouts or arugula to taste

Training

  • 1. Preheat oven to 200°C (400°F).
  • 2. Boil potatoes in salted boiling water for about 10 minutes or until soft.
  • 3. Meanwhile, place the ham on a baking sheet lined with parchment paper. Drizzle with maple syrup and bake for 15 minutes.
  • 4. In a bowl, combine potatoes, ham, cheddar and green onions while hot. Salt and pepper generously.
  • 5. At the last moment, add mayonnaise and check the seasoning.
  • 6. Serve the salad warm, garnished with cabbage sprouts or arugula.

Published on lapresse.ca March 29, 2018

Call me boss! : frittata with caramelized onions, candied tomatoes and zucchini


PHOTO MARCO CAMPANOSI, PRESS ARCHIVE

Frittata with caramelized onions, candied tomatoes and zucchini

It was only natural for chef Melissa Clement to use eggs. Coconuts are associated with Easter and their color is perfect for a yellow meal.

Preparation: 30 minutes

Preparation: 50 minutes

Yield: 4 to 6 servings

Ingredients

  • 3 large yellow onions, minced
  • 1/2 cup olive oil
  • 1 C. butter
  • 2 cups yellow tomatoes (cherry or smoothie)
  • 1 or 2 sprigs thyme and/or rosemary
  • 2 garlic cloves
  • 1 or 2 yellow zucchini, depending on size
  • 6 eggs
  • 1/4 cup 35% cream (or milk)
  • Salt and pepper for taste
  • 1 cup crumbled feta cheese
  • 1 c. green onion, chopped
  • Shoots and flowers to taste

Training

  • 1. In a pan, caramelize the onion in 2 tbsp. tablespoons of olive oil and butter. Halfway through cooking, add some water to dilute the cooking juices. Repeat several times and then set aside.
  • 2. Preheat oven to 160°C (325°F). In a baking dish, sauté the tomatoes in 1/4 cup olive oil, add the herbs, garlic cloves, salt and pepper. Confit for 20-30 minutes.
  • 3. Cut the zucchini into thick slices, brush with the remaining olive oil (2 tablespoons) and fry for a few minutes in the oven under the broiler. To book.
  • 4. In a small bowl, mix eggs, cream, salt and pepper.
  • 5. Grease a round shape with oil, put caramelized onions on the bottom, and then zucchini. Add egg mixture and feta cheese. Bake at 175°C (375°F) for 20-25 minutes or until no liquid remains in the center.
  • 6. Cut the frittata into six slices. Garnish with candied tomatoes, green onions and sprouts.

Published on lapresse.ca March 29, 2018

Guilty Pleasure: maple syrup pie


PHOTO MARTIN TREMBLAY, PRESS ARCHIVE

Maple Syrup Tart

Yield: 6 to 8 servings (1 pie)

Preparation: 1 hour (+2.5 hours of rest)

Preparation: 1 hour

Sweet crust ingredients

  • 1/2 cup (125 ml) unsalted softened butter (leave the butter at room temperature, then mash with a spatula or fork until soft)
  • 1/2 cup (125 ml) powdered sugar
  • 1/4 cup (60 ml) ground almonds
  • 1 large egg
  • 2 cups (500 ml) all-purpose flour
  • 1 pinch fleur de sel

Ingredients for syrup filling

  • 1/3 cup (80 ml) 35% cream
  • 1 1/2 cups (375 ml) dark maple syrup
  • 2 1/2 tsp corn starch
  • 1 C. spoon of cold water
  • 1 egg

Maple Syrup Whipped Cream Ingredients

  • 2 cups (500 ml) 35% whipped cream
  • 2 tbsp maple sugar
  • Finishing Ingredients
  • Pieces of cookies with maple leaf
  • toffee caramel
  • Caramelized Pecans in Syrup

Preparing a sweet crust

  • 1. In a large bowl, mix softened butter, powdered sugar and ground almonds with a spatula. Add egg and mix well.
  • 2. Add the herring flour and salt and mix well. Form the dough into a disk 3/4 to 1 1/4 inches (2 to 3 cm) thick and wrap well in cling film. Leave to rest in the refrigerator for at least 2 hours.
  • 3. Remove the dough from the refrigerator and let it rest for 30 minutes.
  • 4. Preheat oven to 350°F (180°C).
  • 5. Flour the dough and work surface, then roll out the dough with a rolling pin to form a circle about 12 inches (30 cm) in diameter and 1/16 inch (2 mm) thick.
  • 6. Flour the dough again and roll it out on a rolling pin. Then unroll it on an 8-inch (12 cm) pie dish. Lower it well to the bottom of the mold, pressing it with your fingers, then cut off the excess dough along the edge.
  • 7. Pierce the bottom with a fork in several places. Cover the dough with foil and top with dried beans, raw rice, or dried lentils, about 2 cm thick, to keep the crust from puffing up and wrinkling.
  • 8. Bake for 10 to 12 minutes until the edges are lightly browned. Meanwhile, prepare the syrup filling.

Preparation of syrup filling.

  • 9. Preheat oven to 350°F (180°C).
  • 10. In a saucepan over medium heat, bring the cream and maple syrup to a boil.
  • 11. Dissolve corn starch in cold water.
  • 12. Add cornstarch and water to the boiling mixture, stirring constantly until it boils again.
  • 13. Remove from heat and add beaten egg, beating vigorously.
  • 14. Pour the mixture into the pre-baked tart base.
  • 15. Bake for 20-30 minutes.
  • 16. Let the pie cool completely before adding the whipped cream.

Making Maple Whipped Cream

  • 17. In a large bowl, beat cream with maple sugar until stiff peaks form.
  • 18. Refrigerate until the cake is ready.

Finishing preparation

  • 19. Garnish the cake with whipped cream and maple syrup.
  • 20. Garnish with a small amount of toffee caramel, maple leaf cookie slices, or, as pictured, caramelized pecans in syrup, if desired. Serve.

Source : Do you want dessert? Here!Remy Couture, Editions La Presse.

Published on lapresse.ca April 17, 2021

Health ! : Abuelita


PHOTO BY OLIVIER PONTBRIANT, LA PRESSE ARCHIVE

Abuelita

Montrealers love brunch. Montrealers are (again) starting to love cocktails. Tips and recipes to make your Sunday lunch a highlight.

Ingredients

  • 15 ml El Jimador tequila (or any other 100% agave)
  • 1/2 oz (15 ml) Campari
  • 1/2 oz (15 ml) white lilet
  • 1 fresh lychee (please not canned!)
  • 3 oz (90 ml) San Pellegrino Pompelmo (or any other grapefruit soda)

Training

  • Mash fresh lychee in a shaker.
  • Add tequila, campari and white lilette.
  • Fill the shaker with ice and shake well for 5-10 seconds.
  • Strain the mixture into a Collins glass filled with fresh ice. Complete with San Pellegrino Pompelmo.
  • Add straws and garnish with fresh lychee and a thin lime slice.

Source: Mixologist Jonathan Homer’s recipe.

Published on lapresse.ca July 15, 2015

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