What are we eating ?|Highlight the chicken |The press

Just before the weekend, all the cooking readers ask this endless question: what are we going to eat?In order to inspire you, the press suggests some seasonal recipe proposals that will give you your mouth water.

Small hollow: Antoine Sicotte's burger bong

Antoine Sicotte, known as the rebel cook, offers a seventh kitchen book (including the one on cocktails), 100 % chicken, from the oven to the BBQ.Why devote 200 pages to chicken?To minimize the consumption of red meat, both for our health and that of our planet and that of ... our wallet."People tend to be taken in the same chicken recipes," says Antoine Sicotte.Divided by cuts (wings, thighs, pests, thigh tops, breasts, whole chicken, chopped), the book offers several tasty recipes.Like that of Burgers Bong, of American-Asian influence."The tool-the burger-is classic, but there are unexpected flavors inside," said the cook and musician, who lives in Saint-Lazare with his family.

Preparation: 20 minutes

Marinage: 10 minutes

Cooking: 10 minutes

Portions: 6

Salad ingredients

Ingredients for Mayo

Ingredients for dumplings

6 sesame hamburger breads

Preparation

Source: 100 % chicken, from the oven to the BBQ, from Antoine Sicotte Le Cuisinier Rebelle, Les Éditions Cardinal.

Posted on Lapresse.CA August 15, 2020.

Quickly done well: creamy chicken at the Tahini of Anick Lamothe

In the kitchen according to the seasons for mothers chickens a little crazy (and the others), Anick Lamothe offers 75 recipes designed to bring families together."I want to help mothers like me," she said.I have long been caught in the metro-work-dodo.Perfect for a week's evening (and for the next day's lunches), this all-in-one recipe of creamy chicken at Tahini is out of the ordinary thanks to the addition of spices and lemon zest.Note: this dish can also be prepared by a father hen.

Yield: 6 portions

Ingredients

Preparation

Trick

* Organic lemon being without pesticides, it only needs to be washed before taking the zest.In the case of ordinary lemon, it is better to whiten the zest before consuming it.

Source: Cuisine according to the seasons for mothers chickens a little crazy (and the others), of Anick Lamothe, Les Éditions Géleté.

Posted on Lapresse.CA November 9, 2019.

Call me chef!: the pretty roast chicken

For a long time, I thought I was doing a good roast chicken.But he was never as good as at the restaurant.I butter it, I watered it, his skin remained flaccid or too dry, never roasted as it should, that of the Holy Hubert was always better than mine.Over time, I noted the stuff of my friends, the advice of certain books, to reach the roast chicken of my dreams.

Preparation: 10 minutes

Cooking: 1 h 30 min at 2 a.m.

For 4 people

Ingredients

Preparation

How to make the little sauce that will go with it?

Bouillon interlude

Once satisfied, remove everything that remains of meat on the chicken, which you will book for use later.Keep the carcass and chicken bones, which you put in a saucepan by covering it all with water.Add a few pieces of leek.Season with a taste of salt and pepper.Bring to a boil and simmer covered for two good hours - it will feel super good in the house.Let cool and filter the preparation in a colander.You will have a broth.It's not the traditional method, but it makes a very good broth anyway!

Posted on Lapresse.CA on April 18, 2020.

Guilty pleasure: caramel bars, pistachios and cranberry

These decadent bars are made up of a cookie base, on which we pour a homemade caramel.We decorate with cranberries, pistachios and a line of white chocolate!

For 24 small squares *

Rustic pastry recipe

Ingredients pour la base

Ingredients pour le caramel

Ingredients pour la garniture

Preparation de la base

Preparation du caramel et de la garniture

* Chef Aliénor Clot cut the bars into 24 small squares, but we can also make 12 rectangles.However, since the bars are very sweet, the guests may appreciate the small pieces more.

Posted on Lapresse.CA December 8, 2017.

Health !: chai post-ski

To add more depth and complexity to the grog, I replace the water with tea.With rum, I take chai tea to arrive with something more coating, more gingerbread, while with gin, I will take ginger and lemon tea.We can have fun and bring more complexity to the cocktail.

Julie Lacasse recipe, mixologist at the Montreal distillery.

Yield: 2 to 3 portions

Ingredients

Preparation

Posted on Lapresse.CA on December 31, 2020.