What are we eating? | Easter recipes


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

Posted April 15

Peckish: the classic mimosa eggs

Makes 12 halves of deviled eggs


  • 6 eggs from free-range hens
  • 125ml homemade or store-bought mayonnaise
  • 10 ml of prepared horseradish
  • 60 ml of chopped chives
  • 3 pinches of cayenne pepper
  • Salt and pepper to taste


  • 1. Fill a 5-liter saucepan halfway with cold water. Bring to the boil.
  • 2. Prepare a container with 4 L of cold water and 2 L of ice cubes, keep near the cauldron.
  • 3. Carefully dip the 6 eggs into the boiling water. Let it boil for 9 minutes.
  • 4. Remove the eggs from the boiling water and dip them into the ice water. Leave to cool for 10 minutes.
  • 5. Peel the eggs. Cut them in half lengthwise. Gently remove the cooked egg yolks and place them in a bowl.
  • 6. Add the mayonnaise, horseradish, 45 ml of chives to the egg yolks and mix until a smooth and homogeneous preparation is obtained.
  • 7. Taste, then season with salt and pepper. Fill a piping bag (a zip-lock bag can also work) with your egg yolk mixture.
  • 8. Spread the cooked egg whites on a baking tray, with the cut facing up. Fill the cavity of the egg whites with the yolks with the mayonnaise.
  • 9. To finish, sprinkle the filling with the remaining chives and cayenne pepper.

Source: recipe by chef Éric Dupuis of Taverne Square Dominion (now closed).

Published on lapresse.ca on 6 October 2016.

Quickly well done: potato, ham and cheddar salad


Potato, ham and cheddar salad

Mélissa Clément is not a fan of potato salad. But for the Easter brunch she has come up with a recipe, with melted ham and cheese, which has nothing to do with the classic version.

Preparation: 20 minutes

Cooking: 20 minutes

Yield: 4 to 6 servings


  • 6 cups yellow potatoes, diced (unpeeled)
  • 2 cups of ham, diced
  • 1 cup of maple syrup
  • 1 cup spicy cheddar, diced
  • 2 green onions, chopped
  • 1/2 cup of mayonnaise
  • Salt and pepper to taste
  • Sprouts or rocket, to taste


  • 1. Preheat the oven to 200 ° C (400 ° F).
  • 2. Cook the potatoes in salted boiling water for about 10 minutes or until tender.
  • 3. Meanwhile, place the ham on a baking sheet lined with parchment paper. Drizzle with maple syrup and bake for 15 minutes.
  • 4. In a bowl, combine the potatoes, ham, cheddar and green onions while the ingredients are hot. Salt and pepper generously.
  • 5. Add the mayonnaise at the last moment and check the seasoning.
  • 6. Serve the salad warm and garnish with sprouts or rocket.

Published on lapresse.ca on March 29, 2018.

Call me boss! : omelette with caramelized onions, candied tomatoes and courgettes


Omelette with caramelized onions, candied tomatoes and courgettes

It was natural for chef Mélissa Clément to use eggs. Coconuts are associated with Easter and their color is perfect for a yellow meal.

Preparation: 30 minutes

Cooking: 50 minutes

Yield: 4 to 6 servings


  • 3 large yellow onions, chopped
  • 1/2 cup of olive oil
  • 1 C. Butter
  • 2 cups yellow tomatoes (cherry or cocktail)
  • 1 or 2 sprigs of thyme and / or rosemary
  • 2 cloves of garlic
  • 1 or 2 yellow zucchini, depending on the size
  • 6 eggs
  • 1/4 cup 35% cream (or milk)
  • Salt and pepper to taste
  • 1 cup of crumbled feta
  • 1 C. chives, chopped
  • Sprouts and flowers, to taste


  • 1. In a pan, caramelize the onions in 2 tbsp. spoon of olive oil and butter. Halfway through cooking, add a little water to melt the cooking juices. Repeat several times and then set aside.
  • 2. Preheat the oven to 160 ° C (325 ° F). In a pan, cook the tomatoes in 1/4 cup of olive oil, add the aromatic herbs, garlic cloves, salt and pepper. Confit for 20-30 minutes.
  • 3. Cut the courgettes into thick slices, brush them with the remaining olive oil (2 tablespoons) and grill them for a few minutes in the oven under the grill. Reserve.
  • 4. In a small bowl combine the eggs, cream, salt and pepper.
  • 5. Grease a round mold, put the caramelized onions on the bottom and then the courgettes. Add the egg mixture and feta. Bake for 20-25 minutes in the oven at 175 ° C (375 ° F) or until there is no more liquid in the center.
  • 6. Cut the omelette into six wedges. Garnish with the candied tomatoes, chives and sprouts.

Published on lapresse.ca on March 29, 2018.

Guilty Pleasure: Maple Syrup Pie


Maple syrup tart

Yield: 6 to 8 servings (1 cake)

Preparation: 1 hour (+2.5 hours of rest)

Cuisson: 1 h

Ingredients for the sweet tart

  • 1/2 cup (125 ml) unsalted softened butter (leave the butter at room temperature, then work with a spatula or fork until soft)
  • 1/2 cup (125 ml) of powdered sugar
  • 1/4 cup (60 ml) of ground almonds
  • 1 large egg
  • 2 cups (500 ml) of all-purpose flour
  • 1 pinch of fleur de sel

Ingredients for the syrup filling

  • 1/3 cup (80 ml) 35% cream
  • 1 1/2 cups (375 ml) of dark maple syrup
  • 2 1/2 tsp. cornstarch
  • 1 C. tablespoon of cold water
  • 1 egg

Ingredients for maple whipped cream

  • 2 cups (500 ml) 35% whipping cream
  • 2 tbsp. maple sugar
  • Ingredients for the finish
  • Maple leaf biscuit pieces
  • Caramel caramel
  • Caramelized pecans in syrup

Preparation of the sweet tart

  • 1. In a large bowl, mix the softened butter, icing sugar and chopped almonds with a spatula. Add the egg and mix well.
  • 2. Add the flour and fleur de sel and mix well. Form the dough into a 3/4 to 1 1/4 inch (2 to 3 cm) thick disk and wrap it tightly in cling film. Leave to rest in the fridge for at least 2 hours.
  • 3. Remove the dough from the refrigerator and let it temper for 30 minutes.
  • 4. Preheat the oven to 180 ° C (350 ° F).
  • 5. Flour the dough and the work surface, then roll out the dough with a rolling pin to form a circle approximately 30 cm in diameter and 2 mm thick.
  • 6. Flour the dough again and roll it out on the rolling pin. Then roll it out onto an 8 inch (12 cm) cake pan. Lower it well to the bottom of the mold by pressing with your fingers, then cut the excess dough on the edge.
  • 7. With a fork, prick the bottom in several places. Cover the dough with aluminum foil and place the dried beans about 2 cm thick, raw rice or dried lentils on top to prevent the crust from swelling and shrinking.
  • 8. Cook for 10-12 minutes until lightly browned on the edge. Meanwhile, prepare the syrup filling.

Preparation of the syrup filling

  • 9. Preheat the oven to 180 ° C.
  • 10. In a saucepan, bring the cream and maple syrup to a boil over medium heat.
  • 11. Dissolve the cornstarch in cold water.
  • 12. Add the cornstarch and water to the boiling mixture, whisking constantly, until it boils again.
  • 13. Remove from the heat and incorporate the beaten egg, beating vigorously.
  • 14. Pour the mixture into the pre-cooked tart base.
  • 15. Cook for 20-30 minutes.
  • 16. Allow the cake to cool completely before adding the whipped cream.

Preparation of maple whipped cream

  • 17. In a large bowl, whip the cream with the maple sugar until frothy.
  • 18. Store in the refrigerator until the cake is ready.

Preparation of the finish line

  • 19. Top the cake with the maple whipped cream.
  • 20. Decorate, if desired, with a little caramel caramel, pieces of maple leaf cookies or, as in the photo, caramelized pecans in syrup. To serve.

Source: Do you want dessert? Here it is!by Rémy Couture, La Presse Publishing.

Published on lapresse.ca on April 17, 2021.

Santé! : Grandmother



Montrealers love brunch. The Montrealers are (again) starting to love cocktails. Tips and recipes to add sparkle to your Sunday lunches.


  • 15ml El Jimador tequila (or any other 100% agave)
  • 1/2 oz (15 ml) Campari.
  • 15 ml of white Lillet
  • 1 fresh lychee (please not canned!)
  • 3 oz (90 ml) San Pellegrino Grapefruit (or any other grapefruit drink)


  • Mash the fresh lychee in a shaker.
  • Add the tequila, Campari and white Lillet.
  • Fill the shaker with ice and shake well for 5-10 seconds.
  • Strain the mixture into a Collins glass filled with fresh ice. Complete with the San Pellegrino Grapefruit.
  • Add the straws and garnish with a fresh lychee and a thin slice of lime.

Source: a recipe by mixologist Jonathan Homier.

Published on lapresse.ca on July 15, 2015.

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