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Juliette Cordeau

@jujucooks_

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followers

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montréal, quebec
cooking what I crave!

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Une minestrone toute verte au pesto, avec pancetta, pois chiches et pleine de légumes verts 🌱🍋‍🟩🥬

La recette complète est sur mon Substack, lien dans ma bio x

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A green minestrone with pesto, pancetta, chickpeas and lots of green veggies 🌱🍋‍🟩🥬

Full recipe on my Substack, link in bio x

#souprecipe #easyrecipe #mealprep #minestrone by @jujucooks_

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2 months ago

Sydney Eats ✨ Swipe for a few of my favorites!

@pinapottspoint
@pellegrinos2000
@bakerbleu
@rawbarbondibeach
@imaccheroni
@cafemargaretdoublebay
@icebergsdiningroomandbar
@seansbondi
@bistecca.sydney
@billsaustralia
@batherspavilion
@washokuvaucluse taken in Sydney by @jujucooks_

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4 months ago

Attempted homemade pizzas in the Gozney for the first time 🍕 Definitely one of the most stressful cooking experiences of my life lol. The technique still needs work, one side got slightly cremated… but somehow it still passed the taste test.

We also tried recreating the mortadella, mozzarella, artichoke & pistachio pesto pizza from Elena in Montreal and honestly… pretty proud for a first attempt.

A few things I learned along the way as a beginner:

1. Use a food processor + a scale for your first dough. Much harder to mess up.
2. Semolina + 00 flour dough is the move. The texture is so much better.
3. Stone temp around 750–850°F with a solid 45 min preheat. Lower the flame when cooking.
4. Keep toppings light unless you want pizza soup.
5. Start with a small tomato pizza first to learn the oven.
6. DO NOT use a rolling pin. Stretch by hand or you lose all the air in the dough.
7. Watch YouTube videos for stretching + launching. There’s so much technique in the movements — it’s basically a dance.
8. Use lots of semolina on the bench + peel and ALWAYS make sure the pizza can move before launching.
9. Move FAST or it’ll stick.
10. Turn the pizza every ~20 seconds and don’t look away too long unless you want a charcoal special like ours.

#gozney #homemadepizza #mortadella #elenamontreal taken in Noosa, Queensland by @jujucooks_

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5 months ago

SPAGHETTINI AU CRABE DES NEIGES 🦀
Recipe on my Substack at the link in my bio.
#snowcrab #crabedesneiges #springrecipes #seasonalcooking #pasta by @jujucooks_

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6 months ago

🥢🥡 PAD THAI 🥡🥢

Not too saucy, perfectly balanced, and with just a little kick. A good fish sauce makes all the difference here too. I love using Red Boat.

Serves 1–2

Ingredients
100 g rice noodles
3 tbsp tamarind paste
2 tbsp quality fish sauce
2 tbsp palm sugar (or brown sugar)
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
2 tbsp firm tofu, cubed
1 lb shrimp
1–2 tbsp sweet preserved daikon radish, finely chopped
1 red chili pepper, finely sliced
1 egg
1 cup mung bean sprouts (soybean sprouts work too, but mung is best)
Chinese chives or green onions
Crushed peanuts
Lime wedge

Steps

1. Soak the rice noodles in room-temperature water until softened but still slightly firm, about 1 hour. Drain well.
2. In a small bowl, combine the tamarind paste and fish sauce.
3. In a small saucepan over medium-low heat, melt the palm sugar until it deepens slightly in colour. Remove from the heat, then stir in the fish sauce and tamarind mixture.
4. Heat 1 tbsp oil in a wok over high heat. Add the shrimp and cook until just golden. Remove and set aside.
5. Add oil, then sauté the garlic, shallot, red chili, tofu and sweet preserved daikon for about 30 seconds.
6. Add the cooked shrimp back in.
7. Add the noodles and sauce, tossing over high heat until the noodles are glossy and chewy. Add a splash of water if needed.
8. Push everything to one side of the wok, crack in the egg, scramble it lightly, then mix it through.
9. Toss in the bean sprouts, chives, and a handful of crushed peanuts.
10. Finish with more peanuts, a lime wedge, and extra chili flakes if you like.

#padthai #homemadepadthai #thaifood #thaicooking #noodles by @jujucooks_

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6 months ago

Preparing my tastebuds for Australian delicacies 🇦🇺✨
Pictured:
Barramundi crudo, herb oil
Brekkie salad
Tomahawk steak
Snow crab pasta
@billsaustralia ricotta hotcakes
#milodrink by @jujucooks_

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6 months ago

Back at it with my sous chef 🫡❤️ by @jujucooks_

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6 months ago

Save this for taco night 🇲🇽🌮

It’s literally winter here, but I needed something that tastes like summer. Smoky, citrusy and fresh!

Best cooked on the grill for that char, but a smoking hot cast-iron skillet works just as well. Enjoy! x

CARNE ASADA RECIPE (1–1.5 kg steak)

You need:
• 1–1.5 kg flank, skirt, or sirloin steak
• 1 cup olive oil
• 1 cup orange juice
• ½ cup lime juice
• 2–3 serrano chiles, finely chopped
• 6–8 cloves garlic, chopped
• 1 tbsp ground cumin
• 1 tsp ancho chile powder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup fresh cilantro, finely chopped
• 1 packet Sazón seasoning

Instructions:
1. Whisk everything together except the steak.
2. Pour over the meat and massage it in properly.
3. Marinate at least 2 hours (6–8 hours = best).
4. Grill on high heat until nicely charred and juicy.
5. Rest 10 minutes. Slice against the grain.

Serve with warm tortillas, salsa, lime, extra cilantro.

#carneasada #taconight #homecooking #hosting by @jujucooks_

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8 months ago

Don’t be a baby and eat your anchovy 💚 by @jujucooks_

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a year ago

Stuffed calamari from my OG cookbook from the 2000s–Slow Cooking by Joanne Glynn. I literally started cooking with this book when I was 10 years old. ❤️ by @jujucooks_

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2 years ago

Bolognese ❤️ by @jujucooks_

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2 years ago

The most delicious time of the year! ❤️

✨ Beetroot Gravlax & Blinis
🌊 Scallop Ceviche
🥚 Deviled Eggs
🍗 Spatchcock Turkey
🧀 @tiniyounger’s Mac & Cheese (lightened up with half the cheese and a crispy breadcrumb topping!) taken in Lauderdale-by-the-Sea, Florida by @jujucooks_

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2 years ago