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 March 25
Hungry: Tandoori Tofu Skewers by Genevieve O’Gleman
Nutritionist Genevieve O’Gleman shares an original recipe for tandoori tofu skewers. “That’s really what I like about barbecue,” she says. Thinking outside the box, with very few ingredients. »
Paneer is an Indian cheese sold in supermarkets. “It’s not as salty as halloumi,” notes Genevieve O’Gleman. He has the same ability to fry without melting. With curry paste and lime, we really have something very concentrated in taste. »
Preparation: 20 minutes
Preparation: 15 minutes
- 1 block 350 or 450 g extra firm tofu
- 1 block 350g paneer (see note)
- 1 small red onion
- 2 files
- 60 ml (1/4 cup) tandoori curry paste
- 15 ml (1 tbsp) olive oil
- 1. Dice the tofu, paneer and onion. Cut the limes in half.
- 2. In a medium bowl, combine curry paste and oil. Add tofu, paneer and onion. Stir to coat well.
- 3. Preheat grill on high to about 290°C (550°F).
- 4. Thread tofu onto skewers, alternating with onion and paneer.
- 5. Reduce grill power to medium until the temperature reaches approximately 200°C (400°F).
- 6. Place the skewers and lime halves on the barbecue grill, close the lid and cook for 12-15 minutes or until the tofu is golden brown. Turn the skewers twice during cooking.
- 7. Place 1 or 2 skewers on each plate. Thread limes onto skewers and serve with rice, naan bread and green salad.
This recipe is best made at the last minute, but will keep in the refrigerator for up to four days.
Note by Genevieve O’Gleman
Paneer is an unsalted fresh cheese of Indian origin that does not melt when cooked. With a delicate taste, it absorbs the aromas with which it is combined. It can be found vacuum-packed in the dairy departments of Middle Eastern (like Adonis) or Indian markets, as well as some grocery stores. »
Posted on lapresse.ca June 13, 2020
Quickly Done Well: Red Shrimp Express Curry
The mother-daughter duo K for Katrine masters the balance of scents, textures and colors. His Curry Express is the epitome of this. Delicious, appetizing and free of any special ingredients associated with “free” (gluten, eggs, etc.), it can be prepared as promised in no time with ingredients we usually have on hand. Shrimp can be easily replaced with other types of proteins such as chicken, vegetables, or tofu. An ideal dish for a weekday, which we will also serve to our guests without complexes.
Yield: 4 to 6 servings
Gluten-free, milk-free, nut-free and egg-free recipe
- 1/4 cup (60 ml) olive oil
- 4 cups (1 L) cherry tomatoes
- 1/2 cup (125 ml) chopped green onion
- 2 tbsp (30 ml) finely grated fresh ginger
- 2 garlic cloves, minced
- 2 tbsp (30 ml) red curry paste
- 1 1/2 tsp 1/2 teaspoon (7.5 ml) curry powder
- 1/2 tsp (2.5 ml) ground turmeric
- 1 can 400 ml coconut milk (not light)
- 1 cup (250 ml) vegetable broth
- 2 tbsp (30 ml) lime juice
- 1 S. (15 ml) maple syrup
- 1 C. 1/2 teaspoon (5 ml) salt
- Pepper to taste
- 600 g (1 1/3 lbs) raw medium sized shrimp, peeled, peeled and rinsed
- 1 1/2 cups (375 ml) frozen peas
- 1/3 cup (80 ml) chopped fresh basil
- 1/3 cup (80 ml) chopped fresh mint
- 1. In a large skillet, heat the olive oil over medium heat and sauté the cherry tomatoes for 6 minutes. Add green onions, ginger and garlic and continue cooking for 2 more minutes. Add curry paste, curry powder and turmeric. Mix well and cook for 2 more minutes.
- 2. Add coconut milk, broth, lime juice, maple syrup and salt. Pepper and mix well. Let it boil for 5 minutes.
- 3. Reduce heat to medium-low and add shrimp. Let it boil for 5 minutes.
- 4. Add peas and cook for 2 more minutes.
- 5. Divide curry among bowls and garnish with basil and mint.
Source : K is for Catherine – Cookbook
Published on lapresse.ca November 20, 2021
Call me boss! : red deer tataki with blueberries
To present Abitibi-Témiscamingue, we have chosen a red deer tataki recipe prepared by Angèle-Anne Guimont, manager of the Table champêtre shop in L’Éden Rouge, in Saint-Bruno-de-Guigues, Themiscaming. The chef creates recipes from local products. Except meat because there is no federally registered slaughterhouse in his area. For this dossier, she offers red deer tataki, bay balm and a summer salad.
The red deer is native to the Appalachians. The rest is local, especially strawberries from the Nordvi farm in the same village. Témiscamingue blueberry balm (or bois-sent-bon) is used as a condiment. “If you don’t have them, you can replace them with a mixture of boreal spices, which can be found in a delicatessen,” says Angele-Anne Ghimond.
For 4 people
Ingredients for tataki
- 500 g fillet or tenderloin of red deer (ask the butcher for a piece of meat that has already been cleaned, without tendons and fat)
- 2 tbsp teaspoon bay or boreal spices
- 1 C. freshly ground pepper
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 C. apple cider vinegar
- 2 pinches of salt
summer salad ingredients
- 150 g microgreens, lamb salad or fresh arugula
- 1 English Quebec cucumber
- 1 cup Quebec strawberries, plus more for garnish
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 tbsp Apple vinegar
- Salt and pepper for taste
- 1. In a frying pan over high heat, fry a piece of meat on all sides. (Don’t overcook the meat. Only a brownish tint on the surface.)
- 2. In a bowl, mix the rest of the tataki ingredients.
- 3. Gently brush the meat all over with this mixture.
- 4. Leave to marinate for at least 3 hours.
- 5. Remove the meat from the marinade and slice thinly.
- 6. Arrange the venison on a large serving plate or on 4 individual serving plates.
summer salad preparation
- 7. Wash and cut into strips (thin sticks) English cucumber.
- 8. Wash, peel and cut the strawberries in half.
- 9. Wash the microgreens.
- 10. Combine all other summer salad ingredients in a small bowl (dressing) and set aside.
- 11. Just before serving, mix the vegetables with the desired amount of vinaigrette.
- 12. Salt and pepper to taste.
- 13. Arrange a salad on each plate next to the meat (as in the photo). Garnish with a few extra strawberries. Enjoy lunch!
*If you have leftover vinaigrette, it will keep in the refrigerator for several weeks.
Published on lapresse.ca June 20, 2020
Guilty Pleasure: Di Stasio Coconut Stones
Josée Di Stasio Lemon and Cardamom Flavored Coconut Flakes are easy to make and can be enjoyed on a variety of occasions. Sometimes they are served as an appetizer for tea or at the end of a hearty meal with clementines and chocolate.
No more cardamom? No problem. Replace this spice with cinnamon. Do you prefer the taste of lime to the taste of lemon? The taste of this citrus fruit is also delicious. You can also dip the stones in chocolate, depending on your mood at the moment. The main advantage: these sweet pieces can be frozen!
- 500 ml (2 cups) unsweetened shredded coconut
- 60 ml (1/4 cup) unbleached all-purpose flour
- Zest of 1 lemon
- 5 ml (1 teaspoon) ground cardamom
- 2 ml (1/2 teaspoon) salt
- 2 egg whites, tempered
- 125 ml (1/2 cup) sugar
- 10 ml (2 tsp) lemon juice
- 1. Preheat oven to 180°C (350°F).
- 2. In a bowl, mix the coconut flakes, flour, lemon zest, cardamom and salt. To book.
- 3. In another bowl, beat the egg whites with the sugar. Add dry ingredients and lemon juice. Mix well.
- 4. On a baking sheet lined with parchment paper, spread approximately 15 ml (1 tablespoon) of batter per cookie. Bake in the middle of the oven, one sheet at a time, 13 to 15 minutes or until the cookies are golden brown.
- 5. Melt, if desired, a small amount of dark chocolate in a water bath to dip the bottom of each cookie. Let stand on a wire rack before serving.
Published in La Presse+ December 5, 2020
Health ! : Jaeger tea
Putting tea in the base of a winter alcoholic cocktail? Few people think of the operation, although the result is a delicious and very comforting concoction by the fireplace.
Here is a spicy encounter between Jägermeister and tea, discovered on the C’est l’heure de l’apéro blog. Incredibly comfortable when standing with both feet on a cushion near a crackling fireplace.
- 1 liter of water
- 1/4 cup chopped fresh ginger
- 2 black tea bags
- 2 tbsp ground cardamom
- 1 clove
- 1 pinch ground nutmeg
- 1 pinch of cumin
- 30 ml (1 oz) Jägermeister Spice (or original version)
- 60 ml (2 oz) milk (or to taste)
- 15 ml simple syrup
Approximately 8-10 cups of cocktail
- 1. Boil water in a saucepan and add ginger. Let it boil for about 5 minutes. Add other spices and tea and cook for 3 more minutes.
- 2. Rub everything through a sieve so that only tea remains.
- 3. Pour the Jägermeister, milk and sugar syrup into a large mug and add hot tea.
Source: Recipe taken from cestlheuredelapero.com blog by René-Claude Boylly.
Published on lapresse.ca December 17, 2018