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.
Donne 4 portions
Source: recipe by Marie-Fleur St-Pierre, chef owner of Tapeo and Meson restaurants.
Published on lapresse.ca on April 14, 2017.
This is the kind of meal that gives the impression of a feast despite a difficult end of the month. There’s a bit of cheddar or parmesan cheese left, a bit of tomato sauce, and you’re tired of pasta? Just buy an eggplant. All the pork aspect of this dish is due to the maniacal way of cooking the eggplant and the fries. Since I once almost went over a fire with a pan of oil, I haven’t made fries for years. I now cook them almost one by one in a pan with a little peanut oil. You don’t have to complicate your life like this, but for me, nothing beats these fries, cooked just right.
For 4 people
Published on lapresse.ca on May 30, 2020.
For this recipe by Joanne Vigneau, chef and owner of the restaurant La table des Roy and the Gourmande de nature boutique in the Magdalen Islands, it is better to freeze the lobster tails a little. This will make it easier to cut them into slices.
For 4 people
The rest of the vinaigrette will be used to decorate other salads or fresh scallops cut into thin slices.
Published on lapresse.ca on May 16, 2018.
Even if we like to eat fruit in the summer, nothing can replace a good chocolate dessert. A recipe in a jar, however, allows you to ingest just the right amount…
For 6-8 servings
Use 6 small ramekins of 250 ml (1 cup) each or 8 small ovenproof glass jars of 180 ml (3/4 cup) each
For a different taste, this recipe can also be prepared with dark chocolate milk. Barbara Gateau used Natrel’s.
Source: recipe by Barbara Gateau.
Published on lapresse.ca on June 5, 2017.
To hydrate without getting drunk, mocktails can come to our rescue.
* The official recipe contains angostura, an aromatic bitter, which is alcoholic. If you want to taste it, add a dash just before stirring.
Source: L’Assomoir recipe.
Published in La Presse on January 26, 2017.