What are we eating ? | Cook the carrot


Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Posted May 6

Indulgence: new carrots with ricotta, spruce and honey

Listed on the menu of La Belle histoire in the summer of 2019 in a slightly different version, this starter was one of the favorites of the season. New carrots from Ferme La Récolte de la Rouge, located in Brébeuf, in the Laurentians, have a lot to do with it. “They are established in a place that is not necessarily easy to do farming, but they produce incredible and organic products, mentions Étienne Demers. They work hard and the result is there. The quality of their product really makes the difference for us. »

For 4 people

Ingredients

  • 20 new carrots with the stem
  • 125 g (about 1/2 cup) good quality ricotta
  • 2 tbsp. tablespoon pickled mustard seeds
  • 25 g young spruce shoots from Bio Sauvage or dried spruce powder
  • 2 tbsp. tablespoons Miels d’Anicet summer honey
  • 2 tbsp. tablespoons unsalted butter
  • 20 mizuna leaves or mustard sprouts
  • Roasted buckwheat or sunflower seeds for garnish (optional)

Preparation

  • 1. Melt the butter, honey and spruce in a bain-marie. Coat the carrots in the preparation, place in a foil, then salt, before cooking them in the oven at 350°F or on the barbecue for 20 minutes. Carrots should be cooked but still firm.
  • 2. Remove the carrots from the foil, then grill them on the barbecue.
  • 3. Place the ricotta in a bowl, season with salt and pepper to taste. To book.
  • 4. On a plate, place a few spoonfuls of ricotta, then place the grilled carrots on it.
  • 5. Garnish with mustard seeds, spruce sprouts or powder and mizuna leaves. For extra crunch, add roasted buckwheat or sunflower seeds.

Published on lapresse.ca on July 20, 2020.

Quickly done well: braised purple carrots and charcutière sauce

PHOTO DAVID BOILY, LA PRESSE ARCHIVES

Braised purple carrots and charcutière sauce

A recipe by Stelio Perombelon

For 4 starter portions

Ingredients

  • 2 tbsp. tablespoon unsalted butter
  • 2 tbsp. tablespoons chopped gray shallots
  • 1 large clove of minced garlic
  • 16 washed and scrubbed purple carrots
  • 1 1/2 cups brown veal stock
  • Cold water
  • 1 sprig of thyme
  • 1 bay leaf (fresh if possible)
  • 2 tbsp. old fashioned mustard
  • 2 tbsp. tablespoons sour pickles, cut into brunoise (small dice)
  • 2 tbsp. tablespoons “rosette de Lyon” dry sausage, cut into brunoise
  • 2 tbsp. chopped chives
  • 2 tbsp. tablespoon unsalted butter
  • Salt and pepper

Preparation

  • 1. Preheat the oven to 180°C (350°F).
  • 2. Heat a saucepan (ideally enamelled cast iron) over medium heat: melt 2 tablespoons of butter and sweat the shallot and garlic for one minute. Add the carrots and the brown veal stock. Add cold water until the liquid level reaches the height of the carrots. Bring to the boil, add the thyme and bay leaf, cover and bake.
  • 3. Bake 30 to 40 minutes, until carrots are tender when pierced with a toothpick.
  • 4. Remove the lid and return the pan to medium heat. Reduce the juice by two-thirds, until it is syrupy. Remove the carrots and set aside on a plate. Discard thyme and bay leaf.
  • 5. Add pickles and sausage and simmer for 1 minute.
  • 6. Remove the pan from the heat and whisk in the mustard, chives and butter. Check the seasoning with salt and pepper, correct if necessary.
  • 7. To serve, halve the carrots lengthwise and divide among warmed plates. Cover generously with sauce.

Published on lapresse.ca on November 10, 2017.

Call me boss! : carrot pie

PHOTO EDOUARD PLANTE-FRÉCHETTE, LA PRESSE ARCHIVES

Carrot Pie

From one kitchen to another, Simon Mathys has built a reputation as a chef who loves to cook vegetables. When offered the choice between a soup or a savory pie to concoct, he jumped on the second option. “I immediately thought of carrot pie. This is a dish that I have already served in a smaller format at the Racines restaurant. It is a pie that is eaten cold since all the ingredients are assembled when they are cold. And, honestly, it’s delicious!

Recipe by Simon Mathys from the Accords restaurant

Ingredients for the shortcrust pastry

  • 500 g (4 cups) all-purpose flour
  • 250g (1 cup) unsalted butter
  • 125ml milk
  • 1 egg yolk
  • 1 pinch of salt

Ingredients for the carrot puree

  • 800 g (6 cups) carrots, peeled and cut into small pieces
  • Milk (to moisten up)
  • Butter for finishing
  • Salt
  • Curd (vinegar cheese)
  • 1 liter of milk
  • 100ml white vinegar
  • buttered pumpkin seeds
  • 1/2 cup pumpkin seeds
  • 1 C. butter
  • Salt to taste

Ingredients for the finish

  • Colored carrots, cut with a mandolin

Preparation of shortcrust pastry

  • 1. Combine flour and salt.
  • 2. Add the butter broken up into pieces and mix gently.
  • 3. Add milk and egg yolk. Mix until a dough forms.
  • 4. Wrap in plastic wrap and refrigerate for 1 hour.
  • 5. Roll out the dough and let it rest again for 30 minutes.
  • 6. Bake at 175°C (350°F) for about 15 minutes and cool.

Preparation of carrot puree

  • 1. Place the carrots in a saucepan and cover with milk. Cook the carrots until they flake.
  • 2. Drain, reserving the milk. In a blender, purée the carrots. Add a little cooking milk, if necessary.
  • 3. Add butter and salt to taste.

Quail

  • 1. In a saucepan, combine milk and vinegar. Bring to a simmer over medium heat.
  • 2. Collect the curd on the surface and drain it.

pumpkin seeds

  • 1. Sauté pumpkin seeds in butter, salt and drain on paper towel.

Dressage

  • 1. Using a pastry nozzle, fill the shortcrust pastry with mashed carrots.
  • 2. Garnish the pie with multicolored carrots, curd and pumpkin seeds.

Published on lapresse.ca on October 8, 2015.

Guilty Pleasure: Aunt Antonine’s Carrot Cake

PHOTO OLIVIER JEAN, LA PRESSE ARCHIVES

Aunt Antonine’s Carrot Cake

Ingredients

  • 4 eggs
  • 2 cups of sugar
  • 1 1/2 cup oil
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 cups flour
  • 2 tbsp. baking soda
  • 4 cups grated carrots

Preparation

  • 1. First mix the 4 eggs, the 2 cups of sugar and then the 1 1/2 cups of oil.
  • 2. Then mix the dry ingredients: 2 1/2 c. cinnamon, 1/2 tsp. salt, 2 cups flour and 2 tbsp. baking soda.
  • 3. Add 4 cups of grated carrots to the mixture and mix informally.
  • 4. Butter (or use PAM) to flour the 9 X 13 pan or a tube pan.
  • 5. Bake at 325°F.

Ingredients for the cream cheese frosting

  • 1 package of Philadelphia cheese
  • chopped nuts
  • 2 tbsp. vanilla (or less)
  • Icing sugar

Preparing the cream cheese frosting

  • 1. Mix all the ingredients.
  • 2. For the amount of icing sugar, add it to the desired consistency (if necessary, add 1 or 2 tablespoons of milk).
  • 3. Cover the cake with the preparation.

Published on lapresse.ca on September 19, 2020.

Health ! : ruby ​​margarita

PHOTO MARCO CAMPANOZZI, PRESS ARCHIVES

Ruby Margarita

Preparing a cocktail is less rocket science than it seems. Just follow the recipe… and have the right glass to serve it!

Ingredients

  • 1/2 oz yuzu juice
  • 1/2 oz grapefruit syrup
  • 3/4 oz Cointreau
  • 1 1/2 oz Patron tequila
  • 1 oz grapefruit juice
  • Salt and lime wedge

Preparation

  • 1. Combine all liquids in a shaker glass with ice.
  • 2. Rim the rim of a glass with fine salt, after having moistened the glass with a wedge of lime.
  • 3. Pour into the glass and garnish with the lime wedge.

Published on lapresse.ca on December 3, 2017.



Leave a Comment