Just before the weekend, all cooking readers ask themselves this eternal question: what will we eat? To inspire you, The print suggests some suggestions for seasonal recipes that will make your mouth water.
Posted April 22nd
Indulgence: green chemoula
Chermoula is a typical Moroccan recipe that normally comes in two variants, explains Otman Amer, Moroccan of origin and owner of Darna, bistroquet, in Rosemont: the traditional chermoula (called “red”), which is used rather with fish , and green chermoula, more suited to grilled red meats such as lamb or veal, and offers more acidity. Either way, chermoula is used as a marinade and incorporates herbs such as cilantro and parsley. “The word comes from the Moroccan expression ‘chermel’, which literally means ‘to season’ or ‘marinate’,” explains Mr. Amer. For this article he proposes the recipe of the green chermoula, ideal for summer, and “very fresh and aromatic with the use of mint and coriander seeds”.
Ingredients (for about 1 cup)
- 1 bunch (about 175 g) of coriander
- 1 bunch (about 175 g) of flat-leaf parsley
- 10 mint leaves
- 3/4 cup (190 ml) of olive oil
- 3 cloves of garlic
- 1 C. cumin seeds
- 1 C. coriander seeds
- 1 C. salt
- Zest and juice of one lemon
- 65 ml of apple cider vinegar
- 1 C. smoked paprika
- 1. Wash and dry the fine aromatic herbs thoroughly, then dilute the coriander and parsley.
- 2. Finely chop the herbs and finely chop the garlic.
- 3. In a skillet, heat the cumin and coriander seeds over medium heat to roast them, about two minutes, until they are fragrant and the seeds begin to change color. Be careful not to burn them.
- 4. Cool the spices, then grind them with a mortar.
- 5. In a bowl, mix all the ingredients well using a large spoon.
Place the meat of your choice in a large Ziploc bag, then add the chermoula. Leave to marinate for at least an hour. Remove the meat from the bag, keeping the excess chermoula, add at the end of cooking for maximum freshness.
Source: recipe by Otman Amer, owner of Darna, bistro
Published on lapresse.ca on 13 June 2020.
Well done fast: tabbouleh reinvented
In honor of the new Canadian Food Guide, I made a version of the tabbouleh that contains more vegetables. We only see fire! To make a meal out of it, I served it with roasted chickpeas. Makes six to eight servings.
Ingredients for bulgur
- 1 cup brown bulgur (largest, ideally)
- 1 cup of water
- 2 bay leaves
- 2 pinches of ground cloves
Ingredients for vegetables
- 1 bunch of cabbage, chopped
- 2 cups curly parsley, chopped
- 1 bell pepper, diced
- 1 large tomato, seeded, diced
Ingredients for the vinaigrette
- 1/4 cup of olive oil
- Juice and zest of 1 lemon
- 1 C. maple syrup
- 4 good pinches of ground cloves
- Salt and pepper
Ingredients for chickpeas (optional)
- 1 can (540 ml) of chickpeas, drained and rinsed
- A drizzle of olive oil
- 1 small clove of garlic, minced
- Salt and pepper
- 1. Bring the water to a boil, then add the bulgur, bay leaves, cloves and salt. Remove from heat and leave to rest, covered, for about ten minutes, or until the liquid is completely absorbed. Allow to cool completely.
- 2. In a pan, toast the chickpeas with a drizzle of olive oil over medium-high heat for a few minutes. Add the garlic clove, season well and set aside.
- 3. Mix all the ingredients for the vinaigrette, season well and set aside.
- 4. In a large bowl, combine the bulgur, parsley and vegetables, season well. Pour in the vinaigrette, toss and serve with the roasted chickpeas.
Posted in The press + on January 31, 2019.
Call me boss! : udon noodles with grilled shrimp and pineapple
Eating grilled pineapples brightens up the evenings in November. This recipe satisfied our family, for which I cook daily with my husband. Everyone, kids, teens and adults alike, loved this simple and tasty dish for the next day’s lunch. To make it more nutritious (my hobby), we added peppers and replaced the udon noodles with soba.
Preparation: 20 minutes
Cooking: 20 to 25 minutes
- 1 very sweet pineapple, preferably Gold
- 1 red pepper
- 1 orange pepper
- 1 drizzle of canola oil
- 1 3/4 lb (340 g) bag of prepared, preferably wild, thawed shrimp
- 400g dry udon noodles or 800g, or 4 packets, pre-cooked udon noodles
- 1 cup (125 g) frozen shelled edamame beans
- Ingredients for the vinaigrette
- 1/4 cup (15 g) mixed fresh mint, cilantro, and lemon balm (optional)
- 60 ml of canola oil
- 2 tbsp. (30 ml) fish sauce
- 2 tbsp. (30 ml) tamari or soy sauce
- 2 tbsp. (30 ml) maple syrup
- 1 C. (15 ml) of fresh grated ginger
- Juice of 1 lime
- Sriracha sauce to taste
- 1. Preheat the barbecue to 200 ° C (400 ° F) *.
- 2. Slice both ends of the pineapple and remove the skin and eyes. Then cut each half into 3 wedges and core each one. Cut the peppers in 2, remove the stem and seeds, slice them again in 2 and arrange them on a plate with the pineapple. Drizzle with canola oil, coat well and season with pepper.
- 3. On the grill, cook the pineapple for 8-10 minutes and the peppers for 5 minutes, turning halfway through cooking. The wedges should be caramelized and lightly roasted. Remove from the grill and set aside in a large bowl.
- 4. Take some metal or wooden skewers (previously soaked in water for 10 minutes) and skewer the shrimp. Coat them with some canola oil and pepper.
- 5. Cook the shrimp skewers on the grill for about 5 minutes, turning them halfway through cooking, or until all pink. Remove the shrimp from the skewers and place them in the same bowl as the pineapple and pepper. Reserve in the refrigerator.
- 6. Fill a large pot with water, salt and bring to a boil. For the dry noodles, put them in water, bring it back to the boil and cook for 6 minutes. Add the edamame beans and continue cooking for 6 minutes. If the noodles are pre-cooked, first put the edamame beans in boiling water, cook them for 5 minutes, then add the pre-cooked noodles to heat them, about 1 minute.
- 7. Drain the noodles and pass them under cold water, stirring.
- 8. Prepare the dressing. Chop the mint, coriander and lemon balm. In a bowl, whisk all the ingredients for the vinaigrette together.
- 9. Cut the pineapple into small pieces and the peppers into thin strips and put everything back into the bowl. Add the udon and edamame beans and mix. Pour in the dressing and mix again. This dish should be served hot or cold.
To avoid using the barbecue, we grilled pineapple and peppers under the grill. We also chose precooked northern shrimp instead of grilling shrimp skewers.
Published on lapresse.ca on November 23, 2019.
Guilty Pleasure: Simple Lime Pie
If there are as many recipes as there are Floridians, it’s hard not to notice the key lime pie. Unless you’re using the “real” Keys lime, says David L. Sloan, author of a book on the famous pie.
“If you use limes, it becomes a lime pie. It is very different in terms of acidity. If you can’t find fresh Key limes, it’s best to use bottled juice, “says this purist.
Ingredients for the graham cracker crust
- 1 1/2 cups crumbled graham crackers
- 1/3 cup of sugar
- 6 tablespoons of melted butter
Preparation of the graham cracker crust
- 1. In a bowl, combine the cookies and sugar.
- 2. Add the butter and mix until the cookies are well coated.
- 3. Press the mixture evenly into the pan.
- 4. Refrigerate at least 30 minutes before adding the filling.
Ingredients for the filling
- 1 2/3 cup sweetened condensed milk
- 4 egg yolks
- 1/2 cup lime juice *
Preparation of the filling
- 1. Preheat the oven to 350 ° F
- 2. Add the condensed milk and egg yolks. Mix well.
- 3. Slowly add the lime juice.
- 4. Pour the mixture into the biscuit crust.
- 5. Bake at 180 ° C for 8-10 minutes.
- 6. Cool, then refrigerate until firm.
- 7. Garnish with homemade whipped cream.
* To easily extract the juice from limes, it is recommended to wash them, then heat them for fifteen seconds in the microwave.
Where can I find Key Lime?
You’ll probably have to search a bit to find limes at Quebec grocery stores. We have found that some supermarket chains and greengrocers offer it in some branches, but not in others! To locate them, look for small bags – limes are often sold in bunches. Most come from Mexico. If you can’t find a lime, David L. Sloan suggests replacing the lime juice with a mixture of equal parts lemon juice and lime juice.
Source: recipe from the book The ultimate Key Lime Pieby David L. Sloan.
Published on lapresse.ca on March 12, 2014.
Health ! : Mexican daisy
- 30 ml of tequilla
- 30 ml of lime juice
- Cointreau of 15 ml
- 1/2 egg white
- Put all the ingredients in a shaker with some crushed ice cubes.
- Pour into a glass whose rim has been soaked in a little lime juice and then with salt.
Source: La Distillerie recipe.
Published on lapresse.ca on May 13, 2009.