What are we eating? | | Recipes and unusual touches

At the beginning of the week, all readers who cook ask themselves this eternal question: what will we eat? To encourage you, The Press offers some ideas for seasonal recipes that will tantalize your palate.

Favorite: roasted maple and coconut corn

“It’s a technique I discovered at the Angkor Wat temple in Cambodia,” explains grill expert Steven Raichlen. I’m sure I’m the only tourist who spends most of his time in the coach parking area where the grills are set up to cook for the drivers. I found it to be true. Instead of butter, coconut milk is used as a fat. In Cambodia, we use date sugar as a sweetener, but since we are in Quebec, I chose to use maple syrup. »

Preparation time: 5 minutes

Cooking time: 10 to 15 minutes

Ingredients

• 4 ears sweet corn, unpeeled
• 6 tbsp. spoons of unsweetened coconut milk
• 2 tbsp. soy sauce
• 2 tbsp. maple syrup
• 1 cup unsweetened coconut flakes

Preparation

• 1. Peel the husks of the corn like a banana, taking care to remove the husk from the stem. Tie the hooks together with twine to make a handle.
• 2. In a small saucepan, slowly heat the coconut milk, soy sauce and maple syrup, whisk together.
• 3. Prepare the grill for direct grilling, starting at high heat (450°F to 500°F).
• 4. Wipe the ears lightly with the maple-coconut mixture. Grill 2 or 3 minutes on each side until well browned. Place the grates so that the husks protrude from the end of the grill to prevent burning. You can also slip in a sheet of aluminum foil. Keep adding the cobs all the time while cooking. Leave the grill.
• 5. Place the ears on the parchment paper. Sprinkle coconut flakes, rub them gently over the thorns.
• 6. Place the spikes back on the rack. Remove from heat when the coconut flakes are lightly toasted.

This recipe is taken from a book Project Fireby Steven Raichlen, published in English earlier this year by Workman Publishing.

Published on lapresse.ca on August 22, 2018.

Made quick: Albanian-style lamb’s liver from Philippe de Vienne

Ingredients

• 1 good piece (1 lb) of lamb or beef liver
• 2 tbsp. flour
• 1 to 3 tbsp. teaspoon Aleppo pepper (to taste)
• 1 medium red onion
• 4 tbsp. olive oil
• 3 garlic cloves, medium chopped
• 1 C. cumin seeds
• Salt to taste
• 1/4 cup fresh dill or mint
• Types of lemons

Preparation

• 1. Wash and dry a piece of liver. Cut into strips 1 cm.
• 2. Place in a bowl and sprinkle with flour and Aleppo pepper. Mix well.
• 3. Finely chop the onion and arrange in a bowl.
• 4. Heat a skillet over medium-high heat. Heat the olive oil and brown the garlic and cumin for a few minutes. Add the liver and cook until pink, about 2 minutes.
• 5. Salt and add the chopped herbs of your choice. Mix and put on sliced ​​onions. Garnish with lemon wedges. Serve hot or warm.

Source: Recipe by chef Philippe de Vienne.

Published on lapresse.ca on May 17, 2018.

Call me sir! : An Indian breed of rabbit

For 6 to 8 people

Ingredients

• 1 Rabbit about 1.8 kg
• 30 ml vegetable oil
• 2 chopped onions
• 1 crushed garlic clove
• 45 ml of finely chopped ginger
• 7ml to
• 7 ml of salt
• 7 ml of coriander powder
• 15 ml garam masala
• Crushed chili or sambal oelek, to taste
• 400 ml coconut milk
• 500ml fresh or canned tomatoes, peeled and diced
• 400 ml of plain yogurt

Preparation

• 1. Cut the rabbit into ten pieces.
• 2. Salt the rabbit, put the meat in a pan with olive oil. Remove, then set aside.
• 3. In the same skillet, cook the onion, garlic and ginger, stirring constantly. Then add the spices – save 5 ml of garam masala at the end – and cook on low heat for two minutes. Pour the coconut milk, start spreading the spices.
• 4. Add the tomatoes, then the yogurt. Return the rabbit to the pan with the sauce, bring slowly to the boil and cook for 40 minutes.
• 5. Add the remaining garam masala and continue to cook uncovered for 10 minutes, until the rabbit is cooked through.
• 6. Serve with fragrant jasmine rice or basmati rice.

Chief’s instructions

The recipe will produce more sauce than necessary. But they freeze very well: they can be served with grilled shrimp, tofu or fried chicken or salmon.

Source: Secret of Richard Desjardins, professor at the Institut de tourisme et d’hôtellerie du Québec.

Published on lapresse.ca on October 31, 2018.

Guilty pleasures: Sacher torte

Sacher torte is undoubtedly the most famous Viennese dessert. Designed for the Hotel Sacher restaurant, in the heart of the old town, it is now used around the world. It is a dark chocolate cake, two layers filled with a thin layer of apricot jam, which is available in Austria. At Sacher, this slightly dry cake is served with lots of whipped cream. I would also serve it with a sparkling Muscat, of the Nivole type, but François Chartier told me that for this, you should put the apricot jam in front, then put more in the food or serve. as a side dish.

For 8 to 10 people

Cake ingredients

• 180 g dark chocolate
• 30 g fat
• 7 egg whites
• 80 g brown sugar
• 3 egg yolks
• 40 g filter powder
• 20 g of ground almonds
• 200 g apricot jam

Mixed water

• 150 ml water
• 100 g of sugar
• 1 C. kirsch

Ganache ingredients

• 150 g dark chocolate
• 150ml 35% cream

Ingredients for whipped cream

• Whipped cream with sugar and vanilla

Preparation of the cake

• 1. Melt the butter and chocolate in a bain-marie.
• 2. Whisk egg whites. Gradually add the sugar to make a meringue.
• 3. Mix egg yolks, flour and almonds.
• 4. Add the chocolate mixture to the melted butter.
• 5. Mix the meringue with a spoon so that it does not fall.
• 6. Pour into a greased 22cm tin.
• 7. Bake for 40 minutes at 350°F. Cool on a wire rack.

Preparation of sorghum

• 1. Bring the water and sugar mixture to a boil.
• 2. Cold. Add the kirsch.

Preparation of ganache

• 1. Cut the chocolate into small pieces and put them in a heatproof bowl.
• 2. Heat the cream until it boils. Pour over the chocolate.
• 3. Leave to stand for 15 to 20 minutes until the chocolate is completely melted. (Important: do not stir while waiting, do not stir, otherwise the ganache will be too thick).

Cake assembly

• 1. When the cake is baked and cooled, cut it into two parts.
• 2. Pour half of the water on the first disk.
• 3. Spread the jam on this album.
• 4. Place the second layer of cake on top. And pouring water on this second album.
• 5. Keep everything in the refrigerator for half an hour.
• 6. Start with the ganache.
• 7. Serve with whipped cream.

Published on lapresse.ca on June 5, 2010.