What are we eating ? | Fresh menu for eating out

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 yesterday at 11:00 a.m.

Indulgence: sweet gazpacho

Simple to make and refreshing as you wish, a gazpacho brings a nice colorful touch to the meal. SoupeSoup has agreed to share his recipe with us, step by step.


  • 2 large greenhouse tomatoes
  • 1 peeled English cucumber
  • 1/2 small red onion
  • 2 red peppers
  • 30ml cider vinegar
  • 1 bunch of cilantro
  • 1 green jalapeno or 15 ml sambal oelek (or other pepper of your choice)
  • 500ml cold water, salt and pepper


  • 1. Wash and cut all the ingredients into pieces.
  • 2. Put all the ingredients in the blender.
  • 3. Grind into a smooth and homogeneous puree.
  • 4. Don’t forget to season!
  • 5. Refrigerate one hour or overnight. When serving, you can add a drizzle of olive oil and a little fresh coriander.

Published on lapresse.ca on August 30, 2017.

Quickly done well done: fennel salad with orange


Fennel salad with orange

Whether you think meat grilled on the barbecue or a picnic in the park, the main course rarely comes alone. This week, the freshness of fennel salad with orange from nutritionist Nathalie Verret.

For 4 servings

Preparation: 15 minutes


  • 1 orange
  • 1 fennel bulb, thinly sliced
  • 1/2 red onion, finely chopped
  • The seeds of 1 pomegranate (80 g, or 1/2 cup)
  • 1 C. tablespoons extra-virgin olive oil
  • 2 tbsp coarsely chopped pecans
  • 2 tbsp. teaspoon quality balsamic vinegar


  • 1. Take the zest from the orange and cut the quarters into supremes.
  • 2. In a salad bowl, mix the orange zest and supremes with the fennel, onion and pomegranate seeds. Add the oil and mix.
  • 3. Divide the salad among serving plates.
  • 4. Just before serving, garnish with pecans and season with balsamic vinegar.

Source : Mediterranean diet — 21 days of menusNathalie Verret, Modus Vivendi.

Posted in The Press + July 20, 2017.

Call me boss! : puff pastry tart with oyster mushrooms, cheddar and prawns


Puff pastry tart with oyster mushrooms, cheddar and prawns

For 8 guests

Ingredients for the bechamel sauce

  • 540g milk
  • 35g flour
  • 35g butter
  • Salt, pepper, nutmeg

Ingredients for the pie

  • 365g puff pastry, rolled out
  • 800g baby potatoes, cooked and sliced
  • 200 g lightly pan-fried oyster mushrooms
  • 200 g grated cheddar cheese
  • 335 g northern shrimp (or, failing that, smoked salmon)
  • 2 tbsp. chopped dill
  • 2 tbsp. chopped chives
  • The juice of half a lemon
  • 1 drizzle of olive oil
  • Salt pepper

Preparation of the bechamel sauce

  • 1. Melt the butter in a small saucepan, add the flour, stirring constantly for 1 minute.
  • 2. Add milk, salt, pepper and nutmeg. Whisk constantly, bringing the mixture to a boil (over medium-high heat) until the sauce becomes thick and creamy. Leave to boil for a few minutes, remove the pan from the heat and set aside.

Preparation of the pie

  • 1. Preheat the oven to 180°C (350°F). Bake the puff pastry on a large baking sheet until golden brown. Garnish with béchamel sauce, then arrange the potato slices, the oyster mushrooms and the grated cheddar (this part can be done the day before).
  • 2. Bake for about 30 minutes. Meanwhile: mix the prawns (or salmon), dill, chives, lemon juice, olive oil, salt and pepper. Take the pie out of the oven and place the shrimp filling on it.

Source: recipe provided by chef Adèle Prudhomme, formerly of the Sainte-Cécile grocery store.

Published on lapresse.ca on June 14, 2017.

Guilty Pleasure: Raspberry Lychee Cake


Raspberry and lychee cake

To end a great meal, you need a dessert. Nothing beats a cake to wow your guests. This one won’t take you hours of prep and it’ll get everyone excited — we’ve tested it.

For 12 to 15 people

Ingredients for the cake

  • 454g soft butter
  • 2 3/4 cup sugar
  • 5ml vanilla essence
  • 8 eggs
  • 5 cups sifted flour
  • 5 c. baking powder
  • 2 cups of milk
  • 1 1/2 cups raspberries, fresh or frozen
  • 1/4 cup of “Soho” lychee liqueur (sold at the SAQ)

Ingredients for the icing

  • 500g cream cheese, softened
  • 2 1/4 cup icing sugar
  • 1 cup 35% whipping cream
  • A few fresh raspberries and lychees to garnish

Preparation of the cake

  • 1. Cream the butter and sugar until the mixture is frothy (about 5 minutes). Add the vanilla, then the eggs, one at a time, mixing between each addition.
  • 2. In a bowl, combine flour and baking powder. Gradually add to the butter and sugar mixture, on low speed and alternating with the milk and lychee liqueur, in 3 or 4 stages. Warning: do not beat the dough too much, otherwise the cake will be denser and more compact.
  • 3. Gently fold in the raspberries, mixing by hand with a wooden spatula.
  • 4. Divide the dough into 3 molds of about 20 cm in diameter, buttered. Bake at 180 ºC (350 ºF) for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Preparation of the icing

  • 1. Cream the cheese and the sugar for a few minutes in the blender. Add the cream, mix well.
  • 2. Top each layer of the cake with icing, and decorate with fresh raspberries and lychees.
  • 3. Keep the cake in the fridge and chill it for about 30 minutes before serving it.

Source: recipe by Catherine Martin, pastry chef at Crime et gourmandises, in Saint-Lambert

Published on lapresse.ca on June 14, 2017.

Health ! : S’mores milkshake


S’mores Milkshake

The milkshake appeals to all Jukebox Burgers customers, young and old alike. Here is the recipe for the most popular milkshake, the one with S’mores.

For 1 serving

Ingredients for the milkshake

  • 2 scoops of ice cream, vanilla, chocolate or both
  • A swig of toasted marshmallow syrup *
  • A swig of chocolate syrup
  • 2 coarsely chopped graham crackers
  • Milk, to taste, to cover

* You can find roasted marshmallow syrup at Terra Café et Thé, in Montreal.

Ingredients for the filling (to taste)

  • Whipped cream
  • chocolate syrup
  • A handful of miniature marshmallows
  • Graham crackers (whole and in breadcrumbs)


  • 1. Place all milkshake ingredients in a blender. Stir until a liquid texture is obtained.
  • 2. Pour into a tall glass. Garnish with whipped cream, a drizzle of chocolate syrup and miniature marshmallows. Top it off with a graham cracker.
  • 3. Taste quickly!


To decorate the rim of the glass like in a restaurant, put a little chocolate syrup on the edge of the glass, then stick some graham cracker crumbs on it.

Published on lapresse.ca on March 22, 2018.

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