What are we eating ? Recipes that warm the heart
Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.
Published on January 7La PresseHunks: Focaccia from The Silver Spoon for children
Preparing focaccia — a flatbread of Italian origin — is satisfying for a child. Especially if he can bite into it! This recipe is taken from the reissue of the book The Silver Spoon for children, published by Phaidon. Aimed at ages 9 and up, this book contains 40 simplified Italian recipes that are mouth-watering for pasta and pizza lovers. Please note: the help of parents may be necessary to understand certain French culinary terms that are not used here.
For 1 large loaf
Preparation: 1 hour 15 minutes
Cooking: 25 mins
Ingredients for the focaccia
Ingredients for the filling
Preparation
Source: The Silver Spoon for children, recipes adapted and written by Amanda Grant, illustrations by Harriet Russel, Phaidon editions.
Published on lapresse.ca on January 11, 2020.
Quickly done well done: Chicken noodle soup from Olive + Gourmando
Just take a look at its Olive + Gourmando recipe book, and its long chapter dedicated to soups of all kinds, to understand that Dyan Solomon, the chef behind the popular counter-restaurant in Old Montreal (as well as Foxy and Caffe Un Po Di Piu) has a particular affection for them.
For this report, it was his version of chicken noodle soup that won out. “It’s a bit of a cliché, since we are entering cold and flu season, not to mention COVID! This soup really has the power to lift your spirits,” she smiles, remembering that as a child she loved Lipton soups. “My mother told me that it was not a meal, but me, it was what I wanted! The yolk of the broth almost glowed in the dark, there were no bits of chicken in sight, but it was a dish I could make myself! »
Makes about 6 servings
In this recipe, Dyan Solomon has had fun reinventing this classic by refining it. There are lemon and mint, which come to create the surprise and help to balance the very creamy texture due to the addition of the pasta directly in the broth to cook it. I promise: the whole household will ask for more.
Ingredients
* Choose the best dry pasta you can find, that's what will turn this soup into an extraordinary dish!
Preparation
Recipe taken from the Olive + Gourmando cookbook, by Dyan Solomon.
Published on lapresse.ca on October 10, 2020.
Call me boss! : venison shanks stew
Want to cook a stew? Here is a recipe from The Cabin Next Door that will have you salivating throughout its preparation. This version includes venison and pork shanks, but this Burgundian-style stew can also be prepared with veal or lamb shanks. This dish feeds four people, but don't worry about having leftovers, they'll be delicious. And if you want to offer some to your loved ones, do not hesitate to double the recipe!
Preparation and cooking: 3 hours (+ 1 night for the marinade)
Yield: for 4 people
Ingredients for the meat and jus
Ingredients for the roux
Ingredients for the filling
Preparing the meat and jus
Preparing the roux
Preparing the garnish
Storage
This dish can be stored without difficulty for five days in the refrigerator in a hollow container (so that the meat is well covered with sauce). It also freezes very well.
Published on lapresse.ca on December 14, 2020.
Guilty Pleasure: Ricardo's Slow Cooker Chocolate Pudding
Ricardo's Slow Cooker Chocolate Pudding recipe is guaranteed to delight.
Preparation: 30 minutes
Cooking time: 2 hours
Yield: 8
Ingredients for the sauce
Ingredients for the cake
Preparation of the sauce
Preparation of the cake
Published on lapresse. ca on November 30, 2017.
Cheers! : spicy hot chocolate from Chloé Germain-Fredette
Winter is in full swing and the skiing, snowshoeing and skating season can finally begin. And it's time to get back to hot chocolate. Chloé Germain-Fredette, from Chocolats de Chloé in Montreal, revisits this cold season essential in her own way.
Chloé Germain-Fredette's recipe combines milk and dark chocolate: "This mixture is very soft, but not lacking in character," she says. Especially with cayenne pepper, perfect for warming the throat when it's cold.
For 2 people
Ingredients
Preparation
Published on lapresse.ca on January 21, 2015.
