What are we eating? | Emphasize strawberries

Just before the weekend, all the readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, press suggests some suggestions for seasonal recipes that will wash your mouth.

Delight: Strawberry jam with basil

Ingredients

• 2 kg of strawberries
• 500 g of honey
• 500 g cane sugar
• 1 small bunch of basil

Preparation

• 1. Melt the honey and sugar in the pot.
• 2. When it boils, add the strawberries, peeled (if necessary) and pre-peeled.
• 3. Cook over high enough heat. It is better to cook the jams quickly.
• 4. Remove the foam that forms on the surface. Rene does this during cooking, to prevent it from turning into fruit, he says.
• 5. When the mixture reaches 105 ° C (221 ° F) on the sugar thermometer, it is ready.

note

Another way to check if the jam is ready is to put a little on a very cold plate, which comes out of the freezer e.g. Place the dish in the cold for a few minutes. We take it out, cross our finger in the middle to separate the jam and if it remains well separated it is ready.

Potting

• Fill the jars with the jam leaving a space of 1 cm below the edge.
• 7. Insert 1 or 2 basil leaves (previously washed and dried) into each jam jar, using a knife.
• 8. Insert the cap and screw in firmly.
• 9. Return the jam jars to the oven for 10 minutes at 110 ° C (230 ° F).
• 10. Remove and allow to cool.

Posted in Press + on 12 August 2017.

It gets well done quickly: toast in two ways with strawberries from Quebec

Are you pouring olive oil on the bread? It is a widespread practice on the Mediterranean peninsula. In Spain, in the morning, we then add honey or tomatoes to our toast, for example. Claudia Pharand, co-founder of Olive & Olives, was inspired by this tradition by adapting it to Quebec, with strawberries from here.

Ingredients

• Slices of your favorite bread
• A “green fruit” olive oil with a light taste, like Olive & Olives # 1
• Strawberry compote, ideally made at home or bought in the store
• Fresh strawberries from Quebec, cut into slices
• A chocolate coating, such as dark chocolate and artisanal olive oil by Olive & Olives

Preparation

• 1. Bake the slices of bread in the toaster.
• 2. Sprinkle each slice with a little olive oil.
• 3. In the first toast add strawberry compote.
• 4. In the second slice of bread, coat it with chocolate and then add the strawberry slices.
• 5. Enjoy it with a good coffee!

Published on lapresse.ca on July 25, 2020.

Call me boss! : Red tataki deer, bayberry balm and summer salad

For 4 people

Ingredients for tatak

• 500 gr red deer fillet (ask your butcher for a piece of cleaned meat, without fiber and fat)
• 2 tablespoons. teaspoon sweet or boreal spices
• 1 C. freshly ground pepper
• 2 tablespoons. maple syrup
• 2 tablespoons. olive oil
• 1 C. cider vinegar
• 2 tablespoons salt

Ingredients for summer salad

• 150 g greens, lamb lettuce or fresh arugula
• 1 English cucumber from Quebec
• 1 cup Quebec strawberries and a few more for garnish
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 2 tablespoons. cider vinegar
• Salt and pepper to taste

Preparation of tatak

• 1. In a skillet over high heat, fry all sides of the piece of meat. (Do not cook the meat. Only a brown stain on the surface.)
• 2. In a bowl mix the other ingredients for the tatak.
• 3. Carefully coat all sides of the meat with this mixture.
• 4. Let marinate for at least 3 hours.
• 5. Remove the meat from the marinade and cut into thin slices.
• 6. Arrange the meatballs on a large serving plate or on 4 plates for individual serving.

Preparing the summer salad

• 7. Wash and cut the English cucumber into julienne strips (thin sticks).
• 8. Wash, peel and cut the strawberries in half.
• 9. Wash the microgreens.
• 10. Mix all the other ingredients for the summer salad in a small bowl (dressing) and set aside.
• 11. Shortly before serving, toss the vegetables with the desired amount of vinegrette.
• 12. Salt and pepper to taste.
• 13. On each plate arrange the salad next to the meat (as in the picture). Garnish with some extra strawberries. Enjoy your lunch!

* If you have any vinegrette left, it will be stored for a few weeks in the refrigerator.

Published on lapresse.ca on June 20, 2020.

Guilty pleasure: Grilled strawberries from Luceville, panna cotta with fresh cream and old flowers, crumble with brown sugar and honey from Jardins de Métis

For 4 people

Ingredients

• 500 g strawberries from Fraisière du Nord Est
• Fresh old flowers
• Ingredients for the panna cotta
• 250 ml fresh cream from Fromagerie Le Détour
• 250 ml cream 35%.
• 50 g light brown sugar
• 1 cup fresh or dried old flowers
• 3 sheets of gelatin

Ingredients for crumble

• 100 g unsalted butter
• 100 g of light brown sugar
• 2 tablespoons. tablespoons honey from Reford Gardens
• 200 gr organic flour from Ferme Geonel
• 1 pinch of finely salted sea salt

Preparation

• 1. Put 35% cream and small flowers in the cold. Book 12 afternoon.
• Dip the gelatin in a bowl of cold water. Filter the 35% cream and sunflower mixture into a saucepan. Heat with brown sugar until it boils. Squeeze the gelatin well and add to the mass 35% of the cream and brown sugar. Mix well to dissolve the gelatin and mix the fresh cream.
• 3. Put in a bowl and refrigerate for 12 hours.
• 4. Remove the butter from the fridge and let it come to room temperature for at least an hour before making the recipe.
• In a bowl combine the flour, brown sugar, softened butter cut into small cubes and salt.
• 6. Mix everything until you get a kind of thick sand.
• 7. Spread the honey over the mixture.
• 8. Place on a baking sheet and bake for 15 to 20 minutes at 400 ° F.
• 9. Release the strawberries and place directly on the BBQ grill. Allow the strawberries to caramelize.
• Serve a large panna cotta quenelle with strawberries on top, garnish with crumble and garnish with some fresh flowers.

Published on lapresse.ca on June 20, 2020.

Health! : ultra strawberry cocktail

After a while, the Soda Stream device (to carbonize your own water) risks falling into oblivion if you do not add a little shine to your recipes. Here is some inspiration from Jonathan Garnier, chief executive of La Guilde Culinaire.

Serbs: 4

Ingredients

• 250 ml (1 cup) strawberry puree or strawberry juice
• 90 ml (6 tablespoons) dark rum
• Juice of half a lemon
• 250 ml (1 cup) freshly squeezed orange juice
• 2 long peppers, ground
• 250 ml (1 cup) carbonated water (or Stream soda)

Preparation

• In a saucepan combine the strawberry puree, orange and lemon juice.
• 2. Add rum, ground pepper and a few ice cubes. Mix well.
• 3. Make soda water with Soda Stream setting maximum gas.
• 4. Add water to the liquid mixture and serve chilled.

Published in La Presse + on October 23, 2014.