Hi Hello, the cookbook

Hi Hello, the cookbook

MISE À DAY

Like the sparkling news program that has hosted the mornings of Quebec families for 35 years, the cheerful team of Salut Bonjour launches a first recipe book, Salut Bonjour on your plate.

Signed by chefs Jonathan Garnier and Hugo Saint-Jacques, who can be seen cooking live every morning of the week, the recipes chosen are easy to make, affordable and highlight local products. 

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Hi Hello, The Cookbook

Hi hello on your plate
Jonathan Garnier, Hugo Saint-Jacques
Éditions de L'Homme

“ This is a selection made from the favorites of the public and the Salut Bonjour team, recipes that we have adopted and that we make at home. Since we used our website ourselves to look for recipes and reproduce them, we thought we should publish them in book form,” says Jonathan Garnier, chef at Salut Bonjoursince 2015 and co-owner of the Culinary Guild.

Thus, all the recipes from the book are available online on the salutbonjour.ca website. “Salut Bonjour has been collecting recipes for years. This is the most viewed tab on the website! You can watch the videos and print the recipes, available immediately after the show. In the form of a paper recipe book, it will be even warmer,” adds Hugo Saint-Jacques, chef at Salut Bonjoursince 2019, and executive chef of the Zeste kitchens and the Dock 619 reception room.

Tempting and varied, from appetizer to dessert, the recipes of Salut Bonjour on your plate are economical and easy to make. The book also offers many tips, very well explained, on cooking techniques and possible food substitutions.

“With the show, we want to be useful, to be part of the lives of our listeners. The book is a continuation of this approach. What we want is to give people confidence. By showing them a great recipe, we always try to teach them something, by giving them a bit of technique. If you teach someone how to make shepherd's pie, it's good to give them the list of ingredients, but if you teach them how to color their meat, it will give more value to their dish,” says Jonathan Garnier.

Valuing the ingredients

An index by food also allows you to find recipes to highlight a particular ingredient, a very useful tool to avoid food waste.

“We wanted to offer variety, that people take the book and can choose, once a fish recipe, another time a meat recipe or even a vegetarian recipe. These recipes have proven themselves! They have even been tested by the public, who send us photos of the versions they make, and to whom I say a big thank you for writing to us so often », says Jonathan Garnier. 

Cooking with the family with the Salut Bonjour 

Through the photos and personalized comments that punctuate the book Salut Bonjour dans votre assiette, the columnists take us into their intimacy, revealing their tastes and telling us anecdotes from their personal lives. related to the different recipes. 

 It was really amazing to see the whole team on board. The recipes have been chosen according to our favorites and our respective diets. I found it very interesting to see what everyone chose , says chef Hugo Saint-Jacques.

Thus, the favorite recipes of several members of the team, including hosts Gino Chouinard and Ève-Marie Lortie, and certain columnists such as Alexandre Dubé, Géraldine Lamarche, Mathieu Roy or producer Kim Larouche reveal a little of their personality. Columnist Philippe Lapeyrie adds his touch by suggesting wines to accompany them.

 This atmosphere that we feel is not fake. We really developed a bond around that. Everyone leaves with dishes at the end of the filming of the show, we share our tastes and our impressions, we tell each other with whom and when we ate it. We really are like a family », says Jonathan Garnier. 

Shrimp Chowder 

By Jonathan Garnier

 

  • Servings: 4
  • Preparation: 10 min
  • Cooking: approx. 20 min 

INGREDIENTS

60 ml (1⁄4 cup) olive oil

250 ml (1 cup) chopped onions

250 ml (1 cup) diced carrots

500 ml (2 cups) corn kernels

15 ml (1 tbsp) Cajun spices

15 ml (1 tbsp) maple syrup

1 L (4 cups) baby potatoes, cooked and halved*

30 ml (2 tbsp) cornstarch, diluted in a little cold water

1 L (4 cups) of vegetable broth

500 ml (2 cups) of northern shrimp

125 ml (1⁄2 cup) of 15% cooking cream

Salt and pepper to taste

Fresh parsley, chopped to garnish

Croutons for garnish

TECHNIQUE

  1. In a saucepan, heat the oil over medium heat and brown the onions and carrots 3 minutes or until browned.
  2. Add corn, Cajun spices, maple syrup, potatoes, diluted cornstarch and broth. Bring to a boil, then simmer for 15 to 20 minutes over medium heat.
  3. Add the prawns and the cream and heat for a few minutes without boiling. Season.
  4. Pour into bowls and garnish with parsley and croutons. 

*RAW POTATOES?

Add them to step 2 and cook, covered, for 20 minutes or until tender before adding the prawns and cream. 

Gluten-free (without croutons) | Meal prep 

Honey chilli ribs 

By Jonathan Garnier

  

  • Servings: 4
  • Preparation: 15 min
  • Cooking: 4 hrs

INGREDIENTS

4 sections of pork ribs, in 2 to 3 rib segments *

1 lemon, quartered

Marinade

125 ml (1⁄2 cup) of honey

125 ml (1⁄2 cup) of ketchup

1 cup blond beer of your choice

4 cloves of garlic, minced

4 jalapenos, membranes and seeds removed, in brunoise

30 ml (2 tbsp . tablespoon) smoked paprika

30 ml (2 tbsp) chopped fresh ginger

15 ml (1 tbsp) ground cumin

Salt and pepper to taste

TECHNIQUE

  1. Preheat the barbecue to 150 °C ( 300°F). Keep only one side of the barbecue lit.
  2. In a large bowl, combine all the marinade ingredients. Set aside.
  3. Place the ribs in large sheets of aluminum foil that will form four airtight foil packets. Divide the marinade between the papillotes, coating the meat well. Add the lemon wedges and close the papillotes. Cook for 2 hours on the barbecue using indirect cooking, lid closed.
  4. Remove the ribs from the packets and collect the marinade in a small saucepan. Place the ribs directly on the grill in indirect cooking. Close the lid and cook for 2 more hours.
  5. Meanwhile, bring the marinade to a boil and reduce for 3 or 4 minutes. Brush the ribs regularly with this sauce during cooking. Remove the ribs and serve. 

*BACK OR SIDE?

Pork back ribs have a bit more meat; those on the flank are a little less fatty and the flesh is a little firmer around the bones. Remove the membrane in the concave part of the ribs so that the marinade penetrates the meat better. 

Barbecue | Gluten-free | Lactose-free< /strong> 

Chicken surprise 

By the team of Hi Hello

 

  • Servings: 4
  • Preparation: 15 min
  • Cooking: 20 min 

INGREDIENTS

4 chicken breasts, about 150 g (5 oz) each

10 slices of salami, cut in half

20 basil leaves

Salt and pepper to taste

250 ml (1 cup) of shredded cheddar

The sauce

30 ml (2 tbsp.) olive oil

1 onion minced

2 cloves garlic, minced

250 ml (1 cup) 35 % cooking cream

1 concentrated chicken bouillon cube*

Salt and pepper to taste

125 ml (1⁄2 cup) chopped fresh parsley

4 servings of sautéed potatoes to serve 

TECHNIQUE

  1. Preheat the oven, rack in the middle, to 200 ° C (400°F). Line a baking sheet with a baking mat.
  2. Place the chicken breasts on the baking sheet. With the tip of a knife, make five incisions at equal distances in each breast (be careful not to cut the flesh completely). Insert a piece of salami and a basil leaf into the notches. Season and cover with grated cheese. Bake for 20 minutes.
  3. Meanwhile, prepare the sauce: heat the olive oil in a skillet over medium heat and sauté the onion until browned. Add the garlic, cream, concentrated broth and bring to a simmer. Check the seasoning. Add the parsley and mix well. Keep warm.
  4. Divide the hot sautéed potatoes between the plates, add a surprise chicken breast and top with the sauce. 

CONCENTRATED BROTH CUBES OR LIQUID

One concentrated bouillon cube is equivalent to 15 ml (1 tbsp.) of concentrated liquid bouillon. 

Gluten-free | Meal prep  

 The surprise chicken is always a guarantee of success with my three boys! I make this recipe during the week since it cooks easily and quickly. It is a perfect dish to reheat in the microwave for lunches. Bon appétit! »— Kim Larouche, Executive Producer of Salut Bonjour and Salut Bonjour Week-end since 2006

Spaghetti Alfredo Squash 

By Jonathan Garnier

 

  • Servings: 4
  • Preparation: 15 min
  • Cooking: 55 min 

INGREDIENTS

2 spaghetti squash

500 ml (2 cups) of 35% cooking cream

500 ml (2 cups) grated cheddar cheese (divided)

15 ml (1 tbsp) dried oregano

4 garlic cloves, minced

1 pinch of chilli flakes

60 ml (1⁄4 cup) white balsamic vinegar

Salt and pepper to taste

Chopped fresh parsley to garnish

TECHNIQUE

  1. Preheat the oven, rack in the middle, to 200 °C (400 °F). Line a baking sheet with a baking mat.
  2. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Place the four squash halves on the baking sheet, flesh side up, and bake in the oven for 30 minutes.
  3. Meanwhile, in a bowl, combine the cream, half the cheddar, oregano, garlic, pepper flakes, vinegar, salt and pepper. * Set aside.
  4. Remove the tray from the oven. Fill the cavities of the squash with the cream-cheddar mixture and bake for an additional 20 minutes. Remove from the oven again, spread the remaining cheddar over the squash and brown for a few minutes under the broiler.
  5. Arrange the squash halves on the plates and garnish with parsley. Serve.

*MORE TOPPINGS

You can add cubes of grilled chicken, strips of smoked salmon, ham or bacon bits to the cream mixture. 

Vegetarian | Gluten-free  

Pistachio cake, pomegranate whipped cream 

By Hugo Saint-Jacques

 

  • Servings: about 6 cakes
  • Preparation: 10 min
  • Cooking: 15 to 18 min 

INGREDIENTS

125 ml (1⁄2 cup) salted butter (and a little more for the ramekins)

250 ml (1 cup) icing sugar

125 ml ( 1⁄2 cup) almond powder

125 ml (1⁄2 cup) pistachio powder*

60 ml (1 ⁄4 ​​cup) all-purpose flour

4 egg whites

30 ml (2 tbsp) green pistachio paste**

Filling

Pomegranate whipped cream (see below)

Frozen raspberries***

Fresh pomegranate arils

Bitter dark chocolate shavings

Crushed pistachios

TECHNIQUE

  1. Preheat the oven, rack in the middle, to 180 °C (350 °F). Butter six individual ramekins about 7 cm (3 in) in diameter. ****
  2. In a skillet, heat the butter over medium heat until it foams and takes on a hazelnut color. Watch to prevent it from becoming too dark and burning. Book.
  3. Meanwhile, in a bowl, combine the icing sugar, almond and pistachio powders and flour. Set aside.
  4. In another bowl, whisk the egg whites to make them frothy, but do not whisk them. Add the pistachio paste and whisk to combine (it does not matter if the whites fall). Whisk in the hazelnut butter.
  5. Combine the liquid ingredients with the dry ingredients and mix well with the rubber spatula.
  6. Pour the batter into the ramekins and bake for 15 to 18 minutes or until the tip of a knife comes out clean. Leave to cool for 5 minutes and unmold on a rack.
  7. Place each piece of cake in the center of a plate and garnish with a generous portion of whipped cream. Add the raspberry slivers, pomegranate arils, pistachios and chocolate shavings. 

Pomegranate whipped cream

250 ml (1 cup) 35% whipping cream

15 ml (1 tbsp) caster sugar glaze 

30 ml (2 tbsp) pomegranate syrup (grenadine) 

  1. In a large bowl, whisk the cream and sugar until soft peaks form. Add the pomegranate syrup and whip the whipped cream into stiff peaks. Transfer the whipped cream to a pastry bag fitted with a plain tip. Keep cold.  

*NO PISTACHIO POWDER?

Pulverize unsalted shelled green pistachios in a food processor (same technique for almonds). We want a fine powder, but a few shards will bring a nice texture to the cake.

**NO PISTACHIO PASTE?

Use a chocolate spread hazelnuts, preferably without palm oil.

*** DECORATIVE RASPBERRIES

Tap the frozen raspberries with the back of a spoon to break them up into small cells. They will make a delicate garnish on the whipped cream.

**** CHEF'S TIP

After buttering the ramekins, you could sprinkle some sugar in powder so that the sides of the cakes caramelize during cooking. If you don't have ramekins, you could pour the batter into a 15 cm (6 ) square pan or greased muffin tins. If you use silicone molds, no need to butter them.

Vegetarian