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What are we eating? | Ode to cheese

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


Snack: tomato tartare with sunflower seeds and fresh cheese

Spectacular, this tomato tartare (which therefore does not contain meat) is a great way to impress mom for Mother’s Day brunch. Or to freshly start a more elaborate meal. For this recipe, chef Jean-Benoît Courcoul also uses fresh ricotta from Suisse Normande.

For 4 people

Ingredients for the cherry tomatoes

  • 8 cherry tomatoes or 6 red steak tomatoes, very ripe
  • 1 c. spoonful of unsalted hulled sunflower seeds
  • The leaves of 4 or 5 stalks of flat leaf parsley, chopped
  • 1/2 gray shallot, chopped
  • 1 c. chopped capers
  • 1/4 English cucumber, finely diced, skin on, but cored off (seeds)
  • 1 1/2 tsp. tablespoons of oil (the chef recommends organic flaxseed oil)
  • 2 drops Tabasco (to taste)
  • 2 drops of Worcestershire sauce
  • salt
  • White or black pepper, to taste

Ingredients for the cheese

  • 320 g of fresh ricotta from Suisse Normande
  • 30 ml milk (2%, 3.25% or coffee cream, 10% fat)
  • 6 lovage stalks, peeled and chopped (use the leaves from 6 tarragon stalks if not)
  • 120 g of frozen sea buckthorn berries
  • 30 g of sugar
  • 30 ml of Rubicon (spicy cider vinegar produced by the Verger du Clocher or, failing that, cider vinegar)
  • 15ml of water

Preparation

  • 1. Cut the tomatoes into quarters, remove the seeds and cut them into half-centimetre cubes. Toast the sunflower seeds in a dry frying pan, stirring constantly to prevent them from burning, then remove from the heat as soon as they turn golden brown. Coarsely chop with a knife after cooling. In a small bowl, mix the capers and the chopped flat leaf parsley leaves, the cucumber and tomato cubes, the sunflower seeds, the flaxseed oil, the Tabasco sauce, the Worcestershire sauce. Salt and pepper.
  • 2. Mix the cream cheese and milk in a bowl to obtain a smooth mixture. Add the herbs. Salt and pepper.
  • 3. Prepare a sea buckthorn coulis: bring the berries to the boil in a saucepan with the sugar, mix, then pass through a sieve. Add the cider vinegar, then adjust the acidity by adding water if necessary.
  • 4. Assemble the tartare (if possible with a pastry ring or a circle, oiled, for a better effect). Divide the tomato mixture among 4 plates, add the cheese mixture, smooth, then remove the ring. Refrigerate the dishes, then add a dash of Rubicon Sea Buckthorn Vinegar before serving.

Published on lapresse.ca on Saturday 16 May 2017.

Quickly done right: warm Péribonka cheese with dried fruit and apricot jam by Anny Osumi


PHOTO ALAIN ROBERGE, THE PRESS

Warm Péribonka cheese with dried fruit and apricot jam by Anny Osumi

“We love baked cheese,” says Anny Osumi, co-owner of home chef service ChezAnny, with her husband Antonio Vargas. This recipe has a “wow” effect, it is delicious and versatile. »

ingredients

  • 1 Péribonka cheese (or any other similar soft cheese)
  • 50 g of sliced ​​dried figs
  • 50 g of dried blueberries
  • 50 g of golden raisins
  • 3 tbsp. (45ml) Kalamata olives
  • 60 g of walnuts
  • 60 g of pistachios
  • 2 tbsp. (30ml) honey
  • 5 c. (75 ml) apricot jam
  • 60 g of water
  • 1 lemon
  • 1 clove of garlic
  • 1 bunch of fresh thyme

Preparation

  • 1. Preheat the oven to 180°C.
  • 2. In a saucepan, slightly dissolve the apricot jam with the water and honey. Add the lemon juice, all the nuts, olives and dried fruit. Stir and reserve.
  • 3. Carefully cut off the top layer of cheese and save it (to eat the grilled cheese later, suggests Anny Osumi). Arrange the underside of the cheese on a baking tray lined with parchment paper. Crush the garlic clove with your hands and place it in the center of the cheese, with the thyme.
  • 4. Cook for about 10-12 minutes. The center of the Péribonka should be soft and creamy, but the cheese should hold its shape.
  • 5. Transfer to a serving plate and garnish with the nut mixture.
  • 6. Serve with fresh fruit, apple slices, crackers or bread.

Note

Warm Péribonka cheese with dried fruit and apricot jam can be served with fresh fruit, apple slices, crackers or bread.

Posted in The Press+ on November 30, 2019.

Call me boss! : the “half and half” fondue.


PHOTO OLIVIER JEAN, LA PRESSE ARCHIVES

The “half and half” fondue.

At the Le Léman restaurant, Olivier Schlegel serves the “half and half typical of French-speaking Switzerland” fondue. Here he provides us with the classic recipe, which we will have plenty of time to adapt based on the cheeses we have available or that we find in his region. “Strictly speaking, you can make it with any cheese,” says Olivier Schlegel. When we were kids, my grandfather used to use unsold pieces of cheese. We scratch it, and then into the car! »

For 4 people

ingredients

  • 400 g of Vacherin Fribourgeois AOP in cubes
  • 400 g of grated Swiss Gruyère AOP
  • 600 to 800 g of bread, cut into large cubes
  • 1 clove of garlic, peeled and crushed to rub the caquelon
  • 300 ml of dry white wine
  • 3 tbsp. cornstarch
  • 1 small glass of kirsch
  • Baking soda to 1 knife tip
  • Pepper, nutmeg

Preparation

  • 1. Crush the garlic clove and rub the caquelon with it.
  • 2. Sprinkle the cornstarch over the cheese mixture.
  • 3. Heat the white wine just before boiling point.
  • 4. Add the Gruyère Suisse and the Vacherin Fribourgeois and melt over low heat, stirring constantly with a spatula.
  • 5. Season with pepper and freshly grated nutmeg.
  • 6. As soon as the fondue is creamy, add the kirsch mixed with the baking soda and stir to froth.
  • 7. Serve immediately.
  • 8. Maintain the fondue temperature on the stove.
  • 9. Enjoy with pieces of bread, pricked on a fondue fork and dipped into the fondue pot, stirring regularly to maintain a smooth fondue texture.
  • 10. Also serve with mushrooms or new potatoes, as desired.

Published on lapresse.ca on 1um February 2017.

Update: Le Léman restaurant is now closed.

Guilty Pleasure: Easy plum tarts


PHOTO SARAH MONGEAU-BIRKETT, LA PRESSE ARCHIVES

Easy plum tarts

These cupcakes are sure to impress your office neighbors because they look so good. Plus, they’re super easy to make. The pinnacle of bliss, this recipe brings together all the ingredients of a perfect dessert: crunchy pastry, slightly sweet cheese, and baked fruit on top!

For 32 cupcakes

ingredients

  • 1 pack of 250 g of cream cheese
  • 15 ml (1 tablespoon) of vanilla essence
  • 125ml (1/2 cup) icing sugar
  • 2 sheets of puff pastry 25 cm x 25 cm (10 in x 10 in)
  • 10 prunes, pitted and thinly sliced

Preparation

  • 1. Preheat the oven to 200°C (400°F).
  • 2. Using an electric mixer, whip the cream cheese, vanilla and powdered sugar.
  • 3. Unroll the puff pastry sheets and roll them out if necessary.
  • 4. Cut each of the two sheets of puff pastry into 16 squares.
  • 5. Using a fork, prick each puff pastry square twice.
  • 6. Spread the cream cheese mixture over the squares. Cover with prunes.
  • 7. Bake for 20-25 minutes until the pastry is golden brown.

Posted in The Press+ June 11, 2015.

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