What are we eating? | Freeze recipes are easy

Just before the weekend, all Cook readers ask themselves the eternal question: What will we eat? To inspire you, Press Seasonal offers some suggestions for recipes that will make your mouth water.

Posted on October 21

Indulge: Sunny ginger and miso soup

A bright orange vegetable soup flavored with ginger, turmeric, miso and lemon juice freezes well. I made this soup because I had a few carrots and half a squash on hand, but feel free to use either of the two vegetables. You can keep the pieces intact or even put the soup in a blender. If you are not using a blender, chop the vegetables more finely; If not, chop them coarsely, which will save you some time. Don’t forget the chive garnish, which tastes better than grilled fish, chicken, or roasted vegetables.

6 servings


  • 15 ml (1 tablespoon) coconut oil or clarified butter (ghee)
  • 2 large onions, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 5 cm (2 in) fresh ginger, chopped
  • 5 ml (1 tsp.) Turmeric
  • 4 large carrots, cut into 1.5 cm (1/2 inch) dice
  • 1 medium butternut squash, peeled, seeded and cut into 2 cm (3/4 inch) cubes
  • 1.5 L (6 cups) homemade broth or water of your choice
  • 30 ml (2 tbsp) miso paste, or to taste
  • Juice of 1 lemon
  • Sea salt and black pepper

Ingredients for chive filling

  • 1 red pepper, seeded and finely chopped
  • 60 ml (4 tbsp) chopped fresh chives
  • 60 ml (4 tsp.) sunflower seeds
  • 60 ml (4 tsp.) extra virgin olive oil
  • 1 pinch of sea salt


  • 1. In a large, deep saucepan, melt the coconut oil over medium heat. Add the onion and cook for 4 minutes, stirring occasionally. Add garlic, ginger and turmeric and continue cooking for 1 minute.
  • 2. Add the carrots and squash, then pour in the broth. Bring to a boil. Reduce heat, cover, and cook for 15 to 18 minutes, until vegetables are tender.
  • 3. Meanwhile, in a small bowl, combine all the ingredients for the chive filling. In another small bowl, mix the miso paste and lemon juice with a few spoonfuls of broth until smooth.
  • 4. Remove soup from heat and stir in miso mixture. In a blender, or using a hand blender, cream the soup (if desired, skip this step and keep the chunks intact). If desired, adjust the seasoning by adding a little miso, salt and pepper, or lemon juice. Serve soup sprinkled with chive garnish.

to save time

While the onions are cooking, start chopping the squash.

Source: Recipe from book Eat Happy: Cooking Vitality in Less Than 30 Minutes.

has been posted Press+ On November 29, 2018.

Fast done well: Carolina Sesame Sunflower Burgers

Photo by David Boyley La Presse, La Presse Archives

Carolina Sesame Sunflower Burger

It’s “the best veggie burger,” says Carolyn Cloutier, nutritionist Checked, these beef patties taste good and are satisfying. However, care should be taken to cook them well and grind the beans thoroughly. Warning: Contains animal products (eggs and cheese).

Makes 6 large burgers or 8 medium burgers


  • 1 cup oatmeal
  • 1/2 cup breadcrumbs
  • 1/2 cup grated cheese
  • 3 eggs
  • 2 tbsp. sesame seeds
  • 4 tbsp. sunflower seeds
  • 2 tbsp. 1 tablespoon dried parsley
  • 1 c. Ground pepper
  • 1 c. Paprika
  • 1 c. Tablespoon Mrs. Dash
  • 1 can (540 ml) black beans, drained and rinsed
  • 1 c. soy sauce
  • 2 tbsp. Worcestershire sauce (for a veggie burger, some companies make it without anchovies)
  • 1 c. vegetable oil


  • 1. In a large bowl, combine oats, breadcrumbs, grated cheese, eggs, sesame seeds, sunflower seeds, parsley and spices.
  • 2. In another bowl, mash the black beans with a fork with the soy sauce and Worcestershire sauce and add to the first mixture. Mix well until a homogeneous texture is obtained. Leave to rest in the refrigerator for about 30 minutes.
  • 3. Preheat oven to 350°F (180°C), rack in middle of oven.
  • 4. Shape into 6 patties.
  • 5. Heat 5ml vegetable oil in a large frying pan and fry the patties until golden brown.
  • 6. Place the dumplings in the oven for 15 minutes. Serve immediately.


Pancakes can be cooked and frozen (preferably cooked) in the refrigerator for up to a week.

has been posted Press+ April 24, 2020.

Call me boss! : Meatballs and Pork Trotter’s Ragout

Photo by Olivier Pontbriand, La Presse Archives

Meatballs and Pork Trotter Stew

A somewhat long recipe that can be cooked in three stages. Pork leg, meatballs and stew sauce. Pros: Can be made ahead, cooked separately, freezes very well.

For 8 people

Must be prepared at least 4 hours before, ideally 1 day before, the cooking broth will be used to make the sauce.

Ingredients for Step 1: Cooking the pig’s feet

  • 4 kg of pork with skin
  • 2 tbsp. canola oil
  • 4 chopped yellow onions
  • 4 tbsp. Minced garlic
  • 1/2 tsp. salt
  • 5-8 black peppercorns
  • 1/4 tsp. Celery seeds
  • 1 star fennel
  • 3 cloves
  • 3-4 masala seeds or 1/4 tsp. ground spices
  • 1 cinnamon stick
  • 2-3 tbsp. Cedar vinegar
  • Enough water to cover everything

Preparation of step 1: Cooking the pork leg

  • 1. In a large saucepan, over medium heat, caramelize onion in canola oil, add all other ingredients, then pork trotters, cover with water, no more.
  • 2. Bring to a boil, then reduce the heat, cover and simmer for about 2½ hours.
  • 3. Remove the pork feet from the broth, pass it through a sieve, refrigerate the broth.
  • 4. Let the pork leg cool and recover the meat pieces, put in another container and refrigerate.

Ingredients for Step 2: Meatballs

  • 500g lean pork mince
  • 1 French shallot or 1 small onion, finely chopped
  • 1 c. Minced garlic
  • 1 c. Parsley
  • 1/4 tsp. dry mustard
  • 1/4 tsp. ground spices
  • 1 c. salt
  • 1 egg
  • 60 ml of milk
  • 4 tbsp. Breadcrumbs

Makes 24 meatballs

Preparation of Step 2: Dumplings

  • 1. Preheat oven to 180°C (350°F).
  • 2. Place milk and egg in a bowl, beat lightly with a fork, mix in all ingredients except breadcrumbs and pork. Leave to stand for 5 minutes, then stir in the ground pork.
  • 3. Form 24 balls with oiled hands, place on a baking sheet lined with parchment paper.
  • 4. Bake in the oven for about 15 minutes. Remove from oven, set aside, refrigerate meatballs.

Ingredients for Step 3: Stew Sauce

  • 3/4 cup all-purpose flour
  • Pork trotter broth, defatted

Preparation of Step 3: Ragout Sauce

  • 1. Heat the flour in a heavy bottom (cast iron) pan over low heat. Stir continuously with a wooden spoon, until a light caramel color is obtained. Booked. As the dough gets darker, its thickening power disappears, some of the starch is converted to dextrin.
  • 2. Bring the defatted pork broth to a boil, add the toasted flour with a whisk or a mini stand mixer, simmer for 15 minutes. Taste and adjust sourness if needed.
  • 3. At this stage, you can add the meatballs and pork trotter pieces and simmer for another 15 minutes to allow the flavors to blend well.


  • potato “on rice”
  • Yellow and red beets

Source: Recipe from Chef Anne Desjardins.

Published on December 11, 2017 at lapresse.ca.

Guilty pleasure: Chocolate Chunk Cookies


Chocolate chip cookies

Undoubtedly one of Quebec’s best pastry chefs, Chef Patrice Demers shares this recipe with us from his latest book, sweet course.

“Finding the perfect cookie, was the challenge I set myself. For me, it had to be generously topped with large chunks of dark chocolate. I found it very thick, a bit crunchy on the outside, but above all, very soft in the middle. »

“To achieve this result, I only use brown sugar in my cookies. Because it has more moisture and molasses, you get softer cookies than if you use white sugar. On the other hand, because of brown sugar, the cookies spread a little more during baking. Situation To remedy, I bake my cookies in tart rings. »

“Refrigerating the dough for at least twelve hours before baking helps give them a nicer texture and promotes better caramelization of the dough. Otherwise, do like me at the store and freeze your cookies already divided into balls. This allows us to bake several times a day and what my wife Marie-Josie considers the best cookie in the world! »

Servings: 20

Preparation: 15 minutes

Rest time: 12 hours

Cooking: 12 minutes


  • 500 g (2 ¼ cups) dark brown sugar
  • 275 g (1 ¼ cup) unsalted butter at room temperature
  • 2 vanilla pods, split and scraped
  • 100 g (2 units) eggs
  • 40 g (2 units) egg yolks
  • 520 g (3 ½ cups) all-purpose flour
  • 1 ½ tsp. salt
  • 1 c. Baking powder
  • ¼ teaspoon baking soda
  • 450g (1lb) dark chocolate, chopped into large chunks (I use Guanaja 70% from Valhona)


  • 1. In a mixer, using a flat beater, beat the brown sugar, butter, and vanilla well on medium speed for 2 minutes.
  • 2. Add eggs and yolks. Mix just enough to incorporate them well. At this stage it is important not to add too much air to the dough, otherwise the cookies may puff up and then spring back.
  • 3. Sift flour, salt, baking powder and baking soda. Pour this mixture into the mixer at the same time as the chocolate pieces. Mix on low speed until a homogeneous paste is obtained.
  • 4. Divide the cookies into 85g (about ¼ cup) balls and place in an airtight container. Refrigerate the dough for at least 12 hours before baking.
  • 5. Preheat oven to 180°C (350°F). Bake the cookies for about 12 minutes. To get cookies that don’t spread during baking, I use 8 cm (3 inch) diameter tartlet circles.

good to know

Letting the cookie dough rest for at least 12 hours before baking allows the dry ingredients to better absorb the moisture from the eggs. As a result, biscuits are obtained with a more beautiful color and a more complex flavor. If you don’t have time to prepare the dough at least 12 hours in advance, I still recommend you refrigerate the cookies for 1 hour before baking. Cold butter helps prevent cookies from spreading when baking when you’re not using tart rings.

Source: Recipe from book sweet course By Patrice Demar.

has been posted Press+ On November 18, 2019.

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