what do we eat | Recipes with an exotic touch

Before the weekend, all readers who cook ask themselves this eternal question: what do we eat? to inspire the press Here are some suggestions for seasonal recipes that will make your mouth water.

Indulgence: Roasted Maple and Coconut Corn

“This is a recipe I found at Angkor Wat in Cambodia,” explains grill master Steven Reichlen. I’m sure I’m the only tourist who spent most of his time in the parking lot where the grills were set up to cook food for the drivers. I felt it was really authentic. Instead of butter, coconut milk is used as fat. In Cambodia we use date sugar as a sweetener, but since we are in Quebec, I chose to use maple syrup. »

Preparation time: 5 minutes

Preparation time: 10-15 minutes


  • 4 cobs of sweet corn, unpeeled
  • 6 tbsp. A tablespoon of unsweetened coconut milk
  • 2 tbsp. Soy sauce
  • 2 tbsp. Maple syrup
  • 1 cup unsweetened coconut flakes


  • 1. Peel the corn cakes like a banana, taking care to leave the skins attached to the bottom. Connect the sticks with string to form a handle.
  • 2. In a small saucepan, gently heat coconut milk, soy sauce and maple syrup, mix.
  • 3. Prepare grill for direct cooking by preheating to high heat (450°F to 500°F).
  • 4. Lightly rub the ears with the maple-coconut mixture. Grill 2 or 3 minutes on each side until well cooked. Place the cubes so that the skins protrude from the end of the grill to prevent burning. You can also wrap in aluminum foil. Keep dropping the cubes regularly as they cook. Leave the grill on.
  • 5. Place the ears on the parchment paper. Sprinkle the coconut flakes, gently spread on the surface of the cubes.
  • 6. Put the cubes back on the shelf. Remove from heat when the coconut flakes are lightly cooked.

This recipe is taken from the book project fireby Stephen Reichlen, published in English earlier this year by Workman Publishing.

Posted on lapresse.ca on August 22, 2018.

Fast done well: lamb liver Albanian style from Philippe de Wien

Photo by Robert Skinner, LA PRESSE ARCHIVES

Albanian lamb liver from Philippe de Wien


  • 1 nice slice (1 pound) lamb or veal liver
  • 2 tbsp. flour
  • 1 to 3 tbsp. A tablespoon of Aleppo pepper (to taste)
  • 1 medium red onion
  • 4 tbsp. olive oil
  • 3 cloves of garlic, medium chopped
  • 1 C. cumin seeds
  • Salt to taste
  • 1/4 cup fresh dill or mint
  • lemon slices


  • 1. Wash and dry the piece of liver. Cut into 1 cm strips.
  • 2. Place in a bowl and sprinkle with flour and Aleppo pepper. Mix well.
  • 3. Cut the onion thinly and put it on a plate.
  • 4. Heat the pan over medium-high heat. Drizzle with olive oil and fry the garlic and cumin for a few seconds. Add liver and cook until no longer pink, about 2 minutes.
  • 5. Salt and add chopped herbs of your choice. Mix and place on the chopped onion. Garnish with lemon wedges. Serve hot or lukewarm.

Source: Recipe by Chef Philippe de Wien.

Published on lapresse.ca on May 17, 2018.

Call me boss! : Indian style rabbit


Indian rabbit

6 to 8 people


  • 1 rabbit is about 1.8 kg
  • 30 ml of vegetable oil
  • 2 onions chopped
  • 1 crushed clove of garlic
  • 45 ml of chopped ginger
  • 7 ml of protein
  • 7 ml ground turmeric
  • Coriander powder 7 ml
  • 15 ml garam material
  • Crushed chili or sambal oelek, to taste
  • 400 ml of coconut milk
  • 500 ml fresh or canned tomatoes, peeled and diced
  • 400 ml plain yogurt


  • 1. Cut the rabbit into 10 parts.
  • 2. Sprinkle salt on the rabbit, fry the meat in a pan with olive oil. Remove, then set aside.
  • 3. Fry onion, garlic and ginger in the same pan, stirring constantly. Then add the spices – add 5 ml of garam masala at the end – and cook on low heat for 2 minutes. Pour in the coconut milk, stirring to distribute the spices.
  • 4. Add tomatoes, then yogurt. Return the rabbit to the pan with the sauce, bring gently to the boil and simmer, covered, for about 40 minutes.
  • 5. Add the rest of the garam masala and continue to cook uncovered for 10 minutes until the rabbit is cooked through.
  • 6. Serve with fragrant jasmine rice or basmati rice.

Elder’s advice

The recipe will make more sauce than needed. But it freezes really well: you can then enjoy it with steamed shrimp, tofu, or grilled chicken or salmon steak.

Source: Recipe by Richard Desjardins, professor at the Quebec Tourism Institute.

Published on lapresse.ca on October 31, 2018.

Guilty pleasure: Sacher Torte

Photo by Marie-Claude Lort, LA PRESSE ARCHIVES


Sacher torte is undoubtedly the most famous Viennese dessert. Invented for the Hotel Sacher restaurant in the heart of the old town, it is now served all over the world. It is a very dark chocolate cake with two layers spread with a thin layer of apricot jam, very common in Austria. At Sacher, this slightly dry cake is served with lots of whipped cream. I would also spontaneously serve it with Nivolé-type sparkling muscat, but Francois Chartier suggested that apricot jam should be at the forefront for this, so either put a lot of it in the recipe or eat it. as a side dish.

8 to 10 people

Ingredients for the cake

  • 180 g of dark chocolate
  • 30 g of butter
  • 7 egg whites
  • 80 g of sugar
  • 3 egg yolks
  • 40 g of sifted flour
  • 20 g ground almonds
  • 200 g of apricot jam

Ingredients for the syrup

  • 150 ml of water
  • 100 g of sugar
  • 1 C. Kirsch

Ingredients for ganache

  • 150 g of dark chocolate
  • 150 ml of 35% cream

Ingredients for whipped cream

  • Whipped cream with sugar and vanilla

Cake preparation

  • 1. Melt the butter and chocolate in a bain-marie.
  • 2. Beat the egg white. Add sugar little by little to make a meringue.
  • 3. Mix egg yolk, flour and almonds.
  • 4. Add chocolate mixture and melted butter.
  • 5. Combine the meringue with a spoon so that it does not fall.
  • 6. Pour the cake into a greased 22 cm cake pan.
  • 7. Bake for 40 minutes at 350°F. Cool on a wire rack.

Preparation of syrup

  • 1. Bring the mixture of water and sugar to a boil.
  • 2. Cool. Add lime.

Preparation of ganache

  • 1. Cut the chocolate into small pieces and put it in a fireproof bowl.
  • 2. Heat the cream until boiling. Pour the chocolate.
  • 3. Let stand for a good 15 or 20 minutes until the chocolate is well melted. (Important: do not stir or beat while waiting, otherwise the ganache will thicken too much).

assembling the cake

  • 1. When the cake is cooked and cooled, cut it into two layers.
  • 2. Pour half of the syrup on the first disk.
  • 3. Put jam on this disc.
  • 4. Place the second layer of cake on top. and pour the syrup on this second disk.
  • 5. Keep everything in the refrigerator for half an hour.
  • 6. Glaze with ganache.
  • 7. Serve with whipped cream.

Posted on lapresse.ca on June 5, 2010.

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