Kitchen time with The Kéb

@ Gilgamesh: Of course they were exquisite. The Kéb only select the bestest of the best for you!



Let's begin with the Chocolate Meringue:

150g of Eggs' Whites
100g of Sugar
100g of Icing Sugar
20g of Cocoa Powder
10g of Chocolate Shavings

1. In a whisk, whip up the Egg Whites with the first part of Sugar.

2. Sieve the Icing Sugar and the Cocoa Powder together and add them to the Whipped Egg Whites while carefully stirring so the Meringue won't fall back.

3. Take a pastry bag with a Round tip and lay 16 centimeters of diameter Disks.

4. Sprinkle the Disks with the Chocolate Shavings.

5. Cook 1 hour at 100°C.


Now, for the Chocolate Mousse:

125g of 35% Cream
25g of non-salted Butter
250g of Mexican Pure Chocolate
150g of Eggs' Whites
60g of Sugar
1 pinch of Salt

1. Melt the Chocolate in a Bain-Marie.

2. In a pan, boil the Cream and pour it on the Chocolate. Mix them well and add the temperated Butter.

3. The mix MUST remain between 48°C and 50°C before mixing it the Eggs' Whites. It is capital for the success of the Mousse.

4. In a whisk, whip up the Eggs' Whites with the Salt and the Sugar.

5. The Eggs' Whites MUST NOT be too firms.

6. Put some Eggs' Whites in the Chocolate-Cream mix to lighten this part, then you can add the rest of the Eggs' Whites while carefully stirring so you won't loose a lot of volume and keep the Mousse's lightness.


And now, let's finish this bad boy!

1. Pick a Chocolate Meringue Disk. Take a pastry bag with a Round tip and lay some Chocolate Mousse on it, about 2 centimeters. Then, put another Chocolate Meringue Disk on it and lay the rest of the Chocolate Mousse on the Cake, masking it completely.

2. Sprinkle the Cake with some cute Chocolate Shavings and decorate it with a Chocolate Chicken and some Chocolate Eggs.

3. This is a great classic of baking, and once you begin to eat it, you won't be able to stop because it's so good!

4. Enjoy.

Source: Cahier Casa (via Journal de Montréal)

Sir... you've done it again. I shall be heartily enjoying this cake.

@ Gilgamesh : Very good.


Olive Oil
1 big Onion, cut
2 Garlic Clovers, cut
1 coffee spoon of ground Turmeric (1 tea spoon)
1 Broccoli, tore in bunches (Peel the Stems and cut them into pieces)
1 Potato, in quarters
1 liter of Chicken Stock (4 cups)
1 soup spoon of Fresh Parsley, cut
1 coffee spoon of Fresh Dill, cut
Salt and Pepper

1. Heat the Olive Oil in a large pan. Brown the Onions and the Garlic at Medium-High heat untill they get tender.

2. Add the Turmeric and toss them for 2 minutes.

3. Add the Potatoes and the Stock. Add the Dill and the Parsley. Add the Salt and the Pepper. Let the soup Stew for 30 minutes, then add the Broccoli. Cook 10 more minutes, then remove from heat.

4. Let it cool down before pouring it into a mixer and blend it untill smooth consistancy.

5. Enjoy. (This is an excellent way to combine three of the most effective FOSHU [FOod for Special Health Uses] against Cancer: the Crucifères (Broccoli), the Onions and the Turmeric. It is recommanded to consume this kind of meal often by changing the Broccoli by another member of the Crucifère family (Cauliflower, Cabbage, Green Kale, etc.). Don't forget to deep-freeze the remaining portions for another meal.)

Gives 4 portions
Total time: 45 minutes
Difficulty: Medium.
Author: Dr. Richard Béliveau.
Source: "Cuisiner avec les aliments contre le Cancer" (via le Journal de Montréal)

Cashew Nuts Chicken

300g of Chicken Breast, in slices (10 oz)
Flour
175mL of Corn Oil OR Groundnut Oil (3/4 cup)
4 dried Red Peppers in cubes of 1 centimeter (1/2 inch)
2 soup spoons of Garlic, crushed
10 Green Onions
50g of non-salted Cashew Nuts, grilled (1/2 cup)
80g of Onion, minced (1/2 cup)
3 soup spoons of Oyster Sauce
3 soup spoons of White Soy Sauce
2 soup spoons of Sugar

1. Coat the Chicken with the Flour. Heat the Oil in a wok and fry the Chicken at Medium-High heat. Remove from the Oil and let it drips on some Kitchen Paper.

2. Fry the Onions in the same Oil. Add the rest of the ingredients, except the Chicken, and let them stew from 2 to 3 minutes. Add the Chicken, mix it and immediately serve.

3. Enjoy. (The White Soy Sauce is made with Wheat and Soy Beans. Depending from the used quantity and the fermentation time, it can get a more or less dark color. The Japaneses used it often since the XVIIIth Century, but there's mention of this ingredient in a many centuries old chinese culinary tract.)

Gives 4 portions.
Total time: 30 minutes.
Difficulty: Easy.
Author: Jean Vachon, Chef teaching at the École Hôtelière de la Capitale in Québec City
Source: "Cuisiner avec les aliments contre le Cancer" (via le Journal de Montréal)

500g of Salmon Fillets, cut into 4 Slabs
1/4 cup of Honey (90g)
2 soup spoons of Soy Sauce (30mL)
400g of Fiddleheads
16 Grelot Potatoes (700g)
2 soup spoons of Extra Virgin Olive Oil (30mL)
Salt and Pepper


1. Put the Slabs into hermetics plastic bags. Add the Soy Sauce and the Honey. Well mix everything and marinate the Slabs in the fridge for 2 hours.

2. Meanwhile, well rince the Fiddleheads and soak them for at least 10 minutes. Blanch them for 15 minutes in a salted water-filled pan. Drip them well. Boil OR steam the Potatoes for about 7 minutes. Reserve them.

3. Cook the Slabs on the barbecue from 8 to 10 minutes, depending on the thickness, and turn them only once. Another option would be to ccok them in a thick, ribbed frying pan. Add the Salt and the Pepper. Serve them with Oil moisten Vegetables.

4. Enjoy.

Gives 4 portions.
Total time: 2 hours of marination + 10 minutes of cooking + 15 minutes.
390 Calories/portion.
Cost per portion: 4,50 CAN$
Suggested Starter: Mint and Carrots Soup
Suggested Dessert: Ice Cream with Raspberries Coulis
Source: Cahier Casa (Via Journal de Montréal)

4 Whole Chicories (600g)
1 soup spoon of Butter (15g)
1 soup spoon of Olive Oil (15mL)
1/2 tea spoon of Sugar (2g)
Salt

1. Heat the Oil and the Butter into a frying pan at Low heat. Add the Chicories, the Salt and the Sugar. Cover and cook them at Very Low heat while turning the Chicories from time to time untill they are very tender and caramelized of every sides, so for about 30 minutes.

2. Remove the lid and cook at High heat just enough to evaporate exceeding liquid. Serve with the cooking juices.

3. Enjoy.

Gives 4 portions.
Total time: 30 minutes of cooking + 5 minutes.
60 Calories/portion
Source: Journal de Montréal.

Bulgur veggy Patties

1/2 cup of Bulgur (70g)
1 1/2 soup spoons of Soy Sauce (23mL)
1 Onion, roughtly cut (200g)
2 Garlic Clover, cut
1/2 cup of Kidney Beans, rinced (125mL)
1 cup of Grenoble Walnuts (100g)
1/2 cup of Fresh Coriander, cut (20g)
1 tea spoon of Powder Cumin
1/4 Cayenne Pepper
Salt and Pepper
2 soup spoons of Mayonnaise (30mL)
2 soup spoons of Dijon Mustard (30mL)
2 soup spoons of Lemon Juice (30mL)
1/2 cup of 2% Plain Yogurt (130mL)
4 tea spoons of Canola Oil (20mL)
4 Slices of (WholwWheat) Bread, grilled

1. Put the Bulgur in a pan with 1/2 cup of Water and a pinch of Salt. Bring to a boil, then lower the heat, cover it and let it stew for 5 minutes, untill it completely absorb the Water.

2. Put the Bulgur into the blender's cup along with the Soy Sauce, the Onion, the Garlic, the Walnuts, the Coriander and the Spices. Blend them well and verify the seasonning.

3. With this mix, make patties of about 9 centimeters of diameter (3,5 inches). Refrigerate them at least 10 minutes (Maximum 4 hours). In the meantime, mix the Mayonnaise with the Mustard, the Lemon Juice and the Yogurt. Reserve.

4. Heat the Oil in a frying pan at Medium heat. Add the Patties and cook them untill they golden, so about 10 minutes, while carefully turning them only once. Serve on a grilled Bread Slice, accompanying it with the Sauce.

5. Enjoy.

Give 4 portions.
Total time: 15 minutes of Cooking + 10 minutes of Waiting + 20 minutes.
Cost per portion: 2,20 CAN$
Suggested Starter: Tomatoes, Cucumbers and Lettuce Salad.
Suggested Dessert: Creamy Cheese and Little Fruits Mousse
Source: Cahier Casa (Via Journal de Montréal)

Oyster Mushrooms Stew

1 1/2 soup spoon of Olive Oil (23mL)
1 French Shallot, thinly cut (40g)
280g of Oyster Mushrooms, cut in halves if they are big
2 soup spoons of Garlic and Parsley Stock (30mL)
Salt and Pepper

1. Heat the Olive Oil in a frying pan at Medium heat. Add the Mushrooms and the Shallot and brown them for some minutes while tossing them.

2. Add the Garlic and Parsley Stock and cook a minute while keep tossing. Lower to Medium-Low heat and add the Salt and the Pepper. Cover and cook an additionnal 3 minutes. Serve.

3. Enjoy.


Gives 4 portions
Total time: 10 minutes of cooking + 5 minutes
90 Calories/portion
Source: Journal de Montréal.

Tex-Mex Chilli Con Carne

Olive Oil
2 Onions, cut
3 Garlic Clover, cut
1 Red Pepper, diced in little cubes
1 Green Pepper, diced in little cubes
250g of Lean Ground Beef, (1/2 pound)
1 1/2 soup spoon of Chili Con Carne Seasoning
1/2 soup spoon of Ground Cumin (1/2 tea spoon)
Salt and Pepper
500g of Canned Kidney Beans, rinced and dripped (2 1/4 cups OR a can of 540mL)
200g of Rice (1 cup)
500mL of Home Made OR Commercial Tomato Sauce (2 cups)
250mL of Water (1 cup)
340g of Canned Steamed Tomatoes (2 1/4 cups OR a can of 540mL)

1. Heat the Olive Oil in a stew pot. Brown the Onions, the Garlic and the Peppers at Medium-High heat.

2. Add the Meat and cook while stirring it.

3. In a little bowl, mix the Chili Con Carne Seasoning, the Cumin and 3 soup spoons of Water to obtain a dough. Pour in the stew pot and stirr well. Add the Salt and the Pepper.

4. Add the Rice, the Kidney Beans, the Tomato Sauce, the Water and the Tomatoes. Cover and cook at Low heat for 30 minutes without removing the cover.

5. Remove the cover, stirr well and continue the cooking untill wanted consistancy.

6. Enjoy. (Prepare this meal in advance and heat it just before serving it. A good idea when you're receiving friends and you want to spend more time with them than in front of your oven.)

Gives 8 to 10 portions
Total time: 1 hour
Difficulty: Easy
Author: Dr. Richard Béliveau
Source: "Cuisiner avec les aliments contre le Cancer" (Via Journal de Montréal)

1 cup of Unsweetened Coconut Milk (250mL)
1/4 cup of Lime Juice (65mL)
4 Bananas, ripe, in slices of 1 centimeters (600g)
2/3 cup of Grated Coconut (in filaments) (55g)

1. Pour the Lime Juice and the Coconut Milk into the bowl of the mixer. Add some slices of Banana. Mix at High speed, then stop and scrub the ingredients to the bottom.

2. Add more Coconut Milk and Banana in the bowl, and mix untill it result in a creamy mix. DO NOT mix more, because it would become hot and runny. Add the Grated Coconut at the very end, and mix again for another 5 seconds.

3. Pour the mix into individual cups and refrigerate 1 hour before serving.

4. Enjoy.


Gives 4 portions
Total time: 15 minutes + 1 hour of waiting.
320 Calories/portion
Source: Journal de Montréal

1 soup spoon of Canola Oil (15mL)
1 Garlic Clover, thinly cut
1 Onion, thinly cut (200g)
1 Carrot (200g), thinly cut
1/2 Celery Stem, thinly cut
1 OR 2 soup spoon(s) of Carry Powder
Salt
1 1/3 cup of Unsweetened Coconut Milk (330mL)
2 soup spoons of White Vinegar (30mL)
4 Hard-boiled Eggs
1 1/3 cup of Basmati Rice (240g)

1. Brown the vegetables at Low heat in the Oil untill they are tender, about 10 minutes, while tossing them from time to time and making sure they don't burn. Add the Carry Powder and cook a minute while tossing them. Add some Salt, the Vinegar and the Coconut Milk, which will curdle immediatly while thickening the sauce.

2. Cook the Sauce for about 5 more minutes, pour it on a steamed Basmati Rice bed and serve with the Hard-boiled Eggs.

3. Enjoy.

Gives 4 portions
Total time: 15 minutes of Cooking + 15 minutes.
530 Calories/portion
Source: Journal de Montréal

14 Brussels Sprouts (360g)
1 French Shallot, cut (40g)
2 soup spoons of Butter (30g)
1/4 cup of Pine Nuts* (30g)
1 cup of Chicken Stock (250mL)
1 soup spoon of Fresh Marjoram, cut (7g)
1/4 cup of 15% Cream (65mL)
Salt and Pepper

1. Heat 1 soup spoon of Butter in a large frying pan at Medium heat. Add the Pine Nuts* and sauté them untill they are golden. Remove from the frying pan and reserve.

2. Add the Sprouts and cook 2 minutes while tossing them. Add the Stock, cover and let them stew untill the Sprouts are tender. Uncover and continue to let it stew untill all the liquids are evaporated.

3. Meanwhile, heat the rest of the Butter in a little frying pan at Medium-Low heat. Soften the Shallot for about 2 minutes, then put it with the Sprouts. Add the Marjoram and the Cream.

4. Cook at Low heat 3 minutes, while tossing them. Add some Salt and Pepper. Add the Pine Nuts* and serve.

5. Enjoy (*= Noix de Pin. Couldn't find a proper translation. Here's what they look like: http://ca.images.search.yahoo.com/search/images;_ylt=A0geu8X9KV1SAC0AP.rrFAx.?p=Noix+de+pin&fr=mcafee&fr2=piv-web )


Gives 4 portions
Total time: 25 minutes of Cooking + 5 minutes
110 Calories/portion
Source: Journal de Montréal

3 soup spoons of Soy Sauce (45mL)
1 1/2 soup spoon of Canola Oil (23mL)
1 soup spoon of Rice Vinegar (15mL)
1/2 soup spoon of Grilled Sesame Oil (8mL)
4 tea spoons of Fresh Ginger, grated (20g)
4 Green Onions/Shallots, cut
4 tea spoons of Fresh Italian Parsley, cut
600g of Firm Bean Curd, in slices of about 1,5 centimeters thick
2 soup spoons of Mango Chutney (45g)(Optional)

1. In a bowl, well mix the firsts 7 ingredients. Place the Bean Curd Slices in one layer in a roasting pan. Pour the Marinade on the Bean Curd and let it marinate for 20 minutes at the room temperature.

2. Preheat the oven at 205°C/400°F

3. Cook the Bean Curd (with the Marinade) at the center of the oven until it is golden, from 12 to 15 minutes. If the Bean Curd is too dry, add some Water.

4. Serve with the Mango Chutney (Optional)

5. Enjoy.


Gives 4 portions
Total time: 20 minutes of Marinade + 15 minutes of Cooking + 10 minutes.
160 Calories/portion
Source: Journal de Montréal.

Leeks Salmon

8 Leeks, white and pale-green parts only (2,4kg)
2 soup spoons of Olive Oil (30mL)
Salt and Pepper
600g of Salmon Fillets, in 4 pieces


1. Preheat the oven at 215°C/425°F

2. Cut the Leeks in 4 lenghtwise and in half across them. Put them with the Oil on a plate with high sides. Add some Salt and Pepper. Coat them well with Oil, then cook them at the center of the oven. Toss them only once, and cook them untill they are tender, so for about 12 minutes.

3. Remove the plate from the oven, well mix the Leeks with the cooking Juices and leave the center clear to put the Salmon there. Add some Salt and Pepper to the fish.

4. Continue to cook untill the fish turn opaque ( about 10 minutes for a piece of 2 centimeters thick).

5. Serve the fish with the Leeks.

6. Enjoy.


Gives 4 portions
Total time: 25 minutes of Cooking + 10 minutes
330 Calories/portion
Cost: 5,00 CAN$ per portion
Suggested Starter: Glazed Aubergines with Sesame
Suggested Dessert: Rum-glazed Pineapples
Source: Cahier Casa (Via Journal de Montréal)

Potatoes and Octopus Salad

1kg of Deepfrozen Octopus
4 Potatoes, peeled (800g)
1/4 cup of extra virgin Olive Oil (65mL)
4 tea spoons of Lemon Juice (20mL)
1/4 cup of Garlic and Parsley Stock (65mL)
Salt and Pepper


1. Put the Octopus into a bowl filled with Cold Water to rapidly thaw it out. Then put it into a pan, cover it with Water, add a pinch of Salt and put it on the Heat.

2. Bring the Water to a boil, cover and let it stew untill the Octopus is tender, so about an hour. It is important to verify the tenderness with a fork.

3. Take the Octopus from the Water and let it cool down for some minutes before removing its skin and cutting its head and tentacles in pieces.

4. In the meantime, cut the Potatoes in slices OR in dices and put them in the Cooking Water of the Octopus. Cook untill they are Al Dente, so for about 20 minutes.

5. Distribute the Octopus and the Potatoes in plates. Baste them with the Oil and the Lemon and then add the Garlic and Parsley Stock. Verify the seasoning, then serve.

6. Enjoy.


Gives 4 portions
Total time: 1 hour 20 minutes of Cooking + 10 minutes.
480 Calories/portion
Cost: 4,10 CAN$ per portion
Suggested Starter: Tomatoes, Cucmber and Lettuce Salad.
Suggested Dessert: Summer Fruits Salad.
Source: Cahier Casa (Via Journal de Montréal)

Pork Medaillon and Sweet Potatoes

1 big Pork Fillet (450g)
Salt and Pepper
2 tea spoons of Canola Oil (10mL)
1/2 soup spoon of Butter (7g)
2 Garlic Clover, minced
A pinch of Cayenne Peppers
4 Sweet Potatoes, peeled and cut into 1,5 centimeters pieces (700g)
1 tea spoon of Dried Marjoram (1g)
2/3 cup of Grapefruit Juice
3 soup spoons of Pine Nuts (20g)(optional)
2 1/2 soup spoons of Fresh Mint, cut (10g)


1. Cut the Fillet in slices of about 2 centimeters thick. Add some Salt and Pepper. Heat the Oil and the Butter into a frying pan at Medium Heat and sauté the slices untill they are golden, so for about 4 minutes each side. Remove them from the heat and reserve them on a plate in the oven.

2. Add the Garlic and the Cayenne Pepper and cook a minute while stirring. Add the Sweet Potatoes and the Marjoram and sauté them for 2 minutes while stirring them. Add the Grapefruit Juice and 1/2 cup of Water in the frying pan and bring it to a boil. Lower the heat, cover and let it stew untill the Potatoes are tender, so for about 12 minutes.

3. Put the Meat back into the frying pan and heat at max. Sprinkle with the Pine Nuts (optional) and cut Mint and serve.

4. Enjoy.


Gives 4 portions
Total time: 20 minutes of Cooking + 10 minutes.
280 Calories/portion
Cost: 3,30 CAN$ per portion
Suggested Starter: Gazpacho
Suggested Dessert: Simplified Peach Melba
Source: Cahier Casa (Via Journal de Montréal)

2 soup spoons of Raisins (15g)
1/4 cup of Olive Oil (65mL)
2 soup spoons of Breadcrumbs (15g)
1 Onion, thinly cut (200g)
8 Anchovies Fillets, cut (30g)
3 cups of Cauliflowers, cut into Bunches* (500g)
280g of Bucatini ("Hollowed" Spaghetti)
2 soup spoons of Pine Nuts (15g)
1 Pinch of Saffron Powder
Salt and Pepper


1. Steep the Raisins into a little cup filled with Mild Water. Reserve.

2. In a little frying pan, sauté the Breadcrumbs in 2 soup spoons of Olive Oil untill it browns, so for about a minute. Reserve.

3. In a large frying pan, brown the Onion in the rest of the Oil at Low heat for about 10 minutes or untill the Onion is very tender. Add the Anchovies and cook few more minutes while stirring untill you get a pastry.

4. In the meantime, boil the Cauliflower in a Salted Water-filled pot for about 10 minutes, untill they get Al Dente, put them with the Onion and continue to cook while stirring from time to time.

5. Cook the Pastas into the cooking Water of the Cauliflowers (and add more Water if needed). Add the Saffron to the Water. Drip the Pastas and pour them into the frying pan, stir, add the Raisins and the Pine Nuts. Heat everything a minute, sprinkle with Breadcrumbs, verify the seasoning and serve immediately.

6. Enjoy. (*Bunches: En Fleurets. Couldn't find a proper tranlsation. Therefore, I compared this cut like Broccoli's Bunch, to get you an idea.)


Gives 4 portions.
Total time: 15 minutes of Cooking + 20 minutes.
440 Calories/portion.
Cost: 2,00 CAN$ per portion
Suggested Starter: Mint, Tomatoes and Lentils Salad
Suggested Dessert: Creamy Fruits Cup
Source: Cahier Casa (Via Journal de Montréal)

Spices and Coconut Grilled Chicken

1/2 French Shallot, cut (20g)
2 Garlic Clovers, roughtly cut
2 soup spoons of Fresh Ginger, grated (25g)
1 1/3 cup of unsweetened Coconut Milk (330mL)
1 tea spoon of Cumin Powder
3/4 tea spoon of Turmeric
2 Cloves
1/2 tea spoon of Aniseeds
1/8 tea spoon of Pepper grains
1 Cardamom Clover
1 pinch of Nutmeg
1 Big Chicken Breast, boned and skinless (400g)
Salt
1 1/3 cup of Rice (240g)
1 1/2 soup spoon of Fresh Coriander, cut (Optional)


1. Put the first 9 ingredients in the mixer. Open the Cardamom Shell to remove the grains and put them into the Mixer. Add the Nutmeg and blend everything untill you get a smooth sauce. Make3 or 4 cuts into the Chicken, diagonally, and put it onto a plate. Pour half of the Sauce and well coat the Chicken with it. Let the Chicken Marinate on the counter for 30 minutes, OR a complete night into the fridge.

2. Cook on the grill at Meduim-High heat from 12 to 15 minutes, while turning it only once, untill the Chicken is brown-golden and well cook. IN ALTERNATIVE, you can cook it in the oven under the grill. In the meantime, in a little pan, bring to a boil the remaining Sauce, stirring it from time to time. Verify the seasoning and add Salt if necessary. Serve the Chicken on a steamed Rice bed, with the Sauce, and garnish with Coriander if desired.

3. Enjoy.


Gives 4 portions
Total time: 30 minutes of Marination (minimum) + 15 minutes of Cooking + 15 minutes.
500 Calories/portion
Cost: 2,30 CAN$ per portion
Suggested Starter: Beetroots Soup
Suggested Dessert: Fresh Grapes
Source: Cahier Casa (Via Journal de Montréal)

2 soup spoons of Butter, at the room temperature (30 g)
8 Fresh Sage Leaves, thinly cut
4 Veal Chops of about 1,5 centimeter thick (700 g)
2 soup spoons of Olive Oil (30 mL)
1 branch of Fresh Rosemary, thinly cut
Salt and Pepper, to taste
16 Fingerling Potatoes (700 g)
4 cups of Broccoli, cut into bunches and stems (500 g)
2 Garlic Cloves, crushed
1/4 cup of White Wine (65 mL)


1. In a little bowl, well mix the Butter with the Sage. Wrap it in a plastic wrap and create a roll of about 3 centimeters of diameter. Refrigerate for at least an hour.

2. Place the Chops in a single row on a hollow plate. Brush them with the Rosemary and 2 tea spoons of Oil. Salt and pepper them, cover and refrigerate a whole night. Take the Chops out an hour before cooking them.

3. Pre-heat the oven at 230°C/450°F. In the meantime, blanch the Broccoli and cook the Fingerlin Potatoes in the microwave or boil them. Reserve.

4. In a frying pan, brown the Garlic for 1 minute, in the remaining Oil at Medium-High heat, then remove the Garlic. Increase the heat to High and add the Chops. Cook until they golden, so for about 2 minutes each side. Remove the Chops. Lower the heat to Medium-High, add the Wine while scratching the bottom of the frying pan, then pour that Juice on the Chops. Cut 4 slices of the Sauge Butter and put one on each Chop. Serve with the Vegetables.

5. Enjoy.


Gives 4 portions
Total time: 5 minutes of Cooking + 10 minutes.
360 Calories/portion
Cost: 7,50 CAN$ per portion
Suggested Starter: Mushrooms Soup
Suggested Dessert: Stewed Honey Pears and Prunes.
Source: Cahier Casa (via Le Journal de Montréal)

Home-made Mayonnaise poached fish

1 Egg, Large Size
1 tea spoon of Dijon Mustard (5mL)
1/2 cup of Canola Oil (125mL)
1/2 cup of Olive Oil (125mL)
2 soup spoons of Lemon Juice (30mL)
Salt and Pepper
600g of Cod Fillets, in 4 pieces
4 Potatoes (800g)
4 tea spoons of Extra Virgin Olive Oil (20mL)


1. Put the Egg and the Mustard in a deep and narrow bowl. Emulsify the contents of the bowl with a whisk while pouring in turns, in regular trickle, the Canola Oil and the Olive Oil until wanted consistency. The required time to beat the Mayonnaise is between 3 to 5 minutes. Reserve.

2. Boil the Potatoes untill they are tender, so for about 20 minutes. Reserve.

3. Put the Fish pieces into a pan and cover them with about 2 Liters of Stock. Bring the liquid to the point of simmering (i.e. just under the boiling brink), to preserve the fragility of the flesh. Now, start to calculate the cooking time, from 5 minutes to 7 minutes, depending of the thickness.

4. Withdraw the pieces with a spoon with holes and serve with the Potatoes. Baste everything with a trickle of Extra Virgin Olive Oil and serve with the Mayonnaise.

5. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 15 minutes.
450 Calories/portion
Cost: 4,75 CAN$ per portion
Suggested Starter: Goat Cheese, Rocket and Watermelon Salad
Suggested Dessert: Fresh Cherries
Source: Cahier Casa (Via Journal de Montréal)

Sweet Potatoes Frittata

4 Eggs
4 Eggs' White
3/4 tea spoon of Pepper Strong Sauce
1 Pinch of Pepper
1 Cambell Cheddar Cream Soup
2 cups of Grated White Potatoes
1 cup of Diced Sweet Potatoes
2 cups of Broccoli
1 1/4 cups of Cooked Ham
1/2 cup of Shallots, thinly cut


1. Mix the Eggs with the Eggs' White in a large bowl. Add the Spicy Sauce and the Pepper. Reserve.

2. Heat the Soup until it boils in a big pan (You must stirr often to prevent it to stick!). Add the White Potatoes and the Sweet Potatoes.

3. Whitdraw from heat and add the Broccoli, the Ham and the Shallots. Then, add the whipped Eggs.

4. Cook the mix into a non sticky baking tin at 350°F for about 45 minutes.

5. Enjoy.


Gives 6 portions
Source: Journal de Montréal.

1 Romaine Lettuce (550g)
1/3 cup of Extra Virgin Olive Oil (85mL)
1 Green Onion OR Shallot, minced
2 soup spoons of Lemon Juice (30mL)
2 tea spoons of Dijon Mustard (10mL)
150g of Blue Cheese, crumbled
1/2 cup of Grenoble Walnuts (50g)
Salt and Pepper


1. Clean and spin the Romaine Lettuce. Tear the Leaves in little pieces, with the hands, and put them in a salad bowl. Add the Green Onion.

2. In a little bowl, whisk the Lemon Juice with the Oil and the Mustard untill the dressing is well emulsified. Add some Salt and Pepper. Pour on the Salad and toss.

3. Crumble the Blue Cheese and add it into the salad bowl. Garnish with the Walnuts and serve with a good Baguette.

4. Enjoy.

Gives 4 portions.
Total time: 10 minutes
350 Calories/portion
Source: "Bien Manger au quotidien", Column by Cinzia Cuneo, (Via Journal de Montréal).

Classic Russian Dressing

1/2 cup of Light Mayonnaise
3 table spoons of Ketchup
1 table spoon of Minced Onion
1 table spoon of Cider Vinegar
2 tea spoons of Lemon Juice
1/2 tea spoon of Garlic Powder
1/2 tea spoon of Prepared Horseradish
A Dash of Hot Pepper Sauce
Salt and Ground Black Pepper, to taste

1. Whisk together all ingredients untill blended.

2. Toss with Dole American Blend to coat, as desired. Refrigerate any remaining dressing.

3. Enjoy.

Gives about a cup.
Total time: 10 minutes.
Source: Rear side of a Dole American Blend Salad bag.

Rich and Decadent Hot Chocolate

2 1/2 cups of Milk
2 cups of Coffee Cream 10%
4 ounces of Mid-Sweetened Chocolate, cut into pieces
4 ounces of Milk Chocolate, cut into pieces
1 tea spoon of Sugar
1 tea spoon of Vanilla
1/4 cup of Tia Maria (optional)
Some Marshamllows (optional)

1. Heat the Milk and the Cream in a pan at Medium heat untill the mix is coming to a boil (Do not boil).

2. Remove from heat and add the Mid-Sweetened Chocolate and the Milk Chocolate while whipping untill they melt.

3. Add the Sugar, the Vanilla and the Tia Maria. Put back to the heat to slowly heat the mix and serve with Marshmallows if desired.

4. For a more foaming Hot Chocolate, whip with a pastry blender in the pan before serving.

5. Enjoy. (Delicious after a beautiful walk at the Drummondville's "Village illuminé".)

Source: recettes.qc.ca , a TC Media managed website (via Journal L'Express de Drummondville)

Bagatelle

2 cups of Whipping Cream (35%)
1/4 cup of Icing Sugar
2 cups of Custard
1 Chocolate Cake cut in cubes (Brownies kind)
1 box of Cherry Pie Garnitures
Chocolate Shavings (Decoration)

1. Whip the Cream and the Icing Sugar in a bowl or a glass cup.

2. Put in turns the Custard, the Cake Cubes, the Cherry Pie Garnitures and finally the Whipped Cream in layers.

3. Decorate with Cherries and Chocolate Shavings.

4. Enjoy.

Author: Hélène Tessier.
Source: Journal l'Express de Drummondville.