Kitchen time with The Kéb

Eggs Sandwich

4 Eggs, Large size
8 slices of Wholewheat Bread (240g)
2 Green Onions OR Shallots (30g)
2 Stems of Celery (140g)
1 1/2 soop spoons of Mayonnaise (23mL)
4 leaves of Lettuce
Salt and Pepper, to taste


1. Cook the Hard-Boiled Eggs. Leave them to cool down for some time, then cut them into slices.

2. Meanwhile, thinly cut the Green Onions and the Celery.

3. For each sandwich, put a Lettuce leaf on one of the Bread slice. Spread the Egg slices of it, with the Onions and the Celery. Salt and Pepper it to taste. Spread the remaining Bread slices with the MAyonnaise. Cover the sandwiches and serve.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of cooking + 5 minutes
270 Calories/portion
Source: "Bien manger au quotidien", Column by Cinzia Cuneo (Via Journal de Montréal)

Morrocan Chickpeas and Beef Velouté

250g of Beef Cubes of 1 centimeter (1/2 inch) (1/2 pound)
2 Onions, minced
A pinch of Saffron
2 Liters of Water OR Chicken Stock (8 cups)
Salt and Pepper
2 Branches of Celery, diced
1 Bunch of Fresh Flat Parsley, cut
1 Bunch of Fresh Coriander, cut
3 soup spoons of Tomato Paste
5 Ripe Tomatoes, blanched, seeded and diced
300g of Canned Chickpeas (1 1/2 cup)
50g of Flour (1/3 cup)


1. Put the Meat, the Onions, the Saffron and the Water into a large pan. Salt and Pepper to taste. Cover and let it stew between 20 and 30 minutes.

2. Add the Celery, the Parsley, the Coriander, the Tomato Paste and the Tomatoes. Let it stew for 20 more minutes.

3. Add the Chickpeas. Mix the Flour with some Water and pour into the pan. Cook some minutes, rectify the seasonning and serve.

4. Enjoy.

Gives 8 portions.
Total time: 1 hour 30 minutes.
Difficulty: Medium.
Author: Jean Vachon, Chef teaching at the École hôtelière de la Capitale School in Québec City.
Source: "Cuisiner avec les aliments contre le Cancer" (via Journal de Montréal).

 
 
1/4 cup of Olive Oil (65 mL)
20 Aspargus, Average Size (400 g)
2 Red or Yellow Peppers (400 g)
5 cups of Farfalle, Penne OR other short Pastas (320 g)
1 French Shallot, thinly cut (40 g)
80 g of Feta Cheese, diced
Salt and Pepper to taste
 
 
1. Preheat the oven at 215¤C/425¤F. Pour 2 soup spoons of Oil on an oven plate. Leave the Aspargus whole; cut the Peppers in halves or in 4 and remove the seeds out of them. Put the Vegetables in one layer on the oiled plate and roll them to coat them well with the Oil. Lightly salt and pepper them, then put them at the center of the oven untill they are brown, so for about 10 minutes.

2. Leave them to cool down for some minutes. Peel the Peppers and cut them into thin slice; cut the Aspargus into short pieces.

3. Cook the Pastas into a large Salted Boiling Water quantity, untill they are Al Dente. In the meantime, in a frying pan, brown the Shallot in the Remaining Oil for 3 minutes, then add the Vegetables and the Cheese, toss well and lower the heat at Very Low heat. Slightly salt (The Feta is already salted) and pepper them.

4. Drain the Pastas, then pour them into the frying pan, mix everything welll and serve.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 20 minutes.
Gives 530 Calories/portion.
Cost per Portion: 2,40 $CAN.
Suggested Starter Dish: Chives Radish and Green Salad.
Suggested Dessert: Little Fruits cups.
Source: Cahier Casa (Via Le Journal de Montréal.)

250g of Wheat OR Eggs Chinese Noodles (1/2 pound)
Vegetable Oil
3 Garlic Clovers, thinly cut
1 Onion, minced
2 coffee spoons of Shrimp Paste (2 tea spoons)(Optional)
1 Pork Chop, boned and cut into strips
250g of Shrimps, shelled and Veins removed* (1/2 pound)
2 Celery Branches
2 Cabbage Leaves, minced
Salt and Pepper
2 soup spoon of Light Soy Sauce


1. Cook the Noodles in Salted Boiling Water as instructed on the box. Drip them well and resevre.

2. Heat the Oil in a wok and brown the Garlic, the Onion and the Shrimps Paste at High heat. Add the Pork and the Shrimps and cook for some minutes.

3. Add the Celery and the Cabbage. Salt and Pepper it to taste.

4. Mix well the vegetables with the Noodles and the Soy Sauce.

5. Enjoy. (The Shrimps Paste is a popular ingredient of the Asian Cuisine. Its use in this receipe is optional.) (*Déveinées: Couldn't find a proper tranlsation.)

Gives 4 portions.
Total time: 25 minutes.
Difficulty: Medium.
Author: Jean Vachon, Chef teaching at the École Hôtelière de la Capitale School in Québec City
Source: "Cuisiner avec les Aliments contre le Cancer" (Via Journal de Montréal)

Shells with Broccoli, Tomatoes and Cheese

1 package of Catelli Large Shells (500g)
500mL of Broccoli Florets (2 cups)
75mL of Flavoured Cooking Oil (such as Basil or Hot Pepper flavoured)
2 Cloves Garlic, chopped
12 Cherry Tomatoes, halved
250mL of cubed Cheese (such as Cheddar, Mozzarella or Blue)
Chopped fresh Parsley OR Basil


1. Cook Shells according to package directions, adding Broccoli in the last 3 minutes.

2. Heat Oil in a large skillet set over Medium heat. Add Garlic. Sauté for 30 seconds. Add Tomatoes and sauté for 1 to 2 minutes.

3. Toss Shells with Tomatoes mixture and Cheese. Sprinkle with Parsley before serving.

4. Enjoy ( Gently warm Oil with Hot Pepper flakes AND/OR Dried Herbs in a saucepan to make a Flavoured Oil. Strain before using)

Gives 4 poritons.
Total time: 15 minutes.
Source: Rear side of a Catelli Large Shells Box.

Spaghetti Primavera

1 package of Catelli Spaghetti (600g)
30mL of Olive Oil (2 table spoons)
1 Onion, finely sliced
875mL of sliced or chopped Vegetables such as Carrot, Zucchini, Red Pepper, Mushrooms, Broccoli or Aspargus (3 1/2 cups)
750mL of Tomato-based Pasta Sauce (3 cups)
30mL of chopped fresh Parsley OR Basil (2 table spoons)
Grated Parmesan Cheese (optional)


1. Cook Spaghetti according to package directions.

2. Heat Oil in a skillet set over Medium heat. Sauté the Vegetables untill tender.

3. Stir in Pasta Sauce and Parsley. Heat through.

4. Toss hot Spaghetti with Sauce and sprikle with Cheese (if desired).

5. Enjoy (Substitute prepared Alfredo or rosé-style Pasta Sauce for the Tomato-based Pasta Sauce)

Gives 4 to 6 portions.
Total time: 15 minutes.
Source: Rear side of a Catelli Spaghetti box.

4 Slices of Bread, cut into 1,5 centimeters cubes (120 g)
1/2 Onion, cut into little pieces (100 g)
1/2 Carrot, cut into little pieces (100 g)
1 Celery Stem, cut into little pieces
2 Garlic Cloves, minced
4 1/2 cups of Green Cabbage, thinly sliced
4 tea spoons of Olive Oil (20 mL)
2 tea spoons of Tomato Paste (10 mL)
3 1/2 cups of Beef OR Chicken Stock (900 mL)
Salt and Pepper, to taste
1/3 cup of Parmigiano, grated (16 g)
4 soup spoons of Fresh Italian Parsley (20 g)(OPTIONAL)


1. Preheat the oven at 150°C/300°F.

2. Put the Bread Cubes in a single layer on a plate and cook them for about 15 minutes untill they are dry. Reserve.

3. Brown the Onion, the Carrots, the Celery and the Garlic in the Oil untill they are tender, 10 minutes, while stirring them regulary. Add the Tomato Paste, and cook a minute while stirring. Add the Cabbage, the Stock and the Grilled Bread Cubes. Salt and pepper it. Cover and let it stew untill the Soup thicken, so 15 minutes.

4. Serve into bowl without waiting, because the Bread distemper itself very fast. Add the Parsley leaves and the grated Cheese.

5. Enjoy.

Gives 4 portions.
Total time: 30 minutes of Cooking + 15 minutes.
180 Calories/portion.
Source: Le Journal de Montréal.

1/3 cup of Sunflower Oil (85 mL)
2 soup spoons of Grilled Sesame Oil (30 mL)
1/4 cup of Soy Sauce (65 mL)
2 soup spoons of Fresh Ginger, grated (25 g)
500 g of Firm Tofu, in cubes
1/4 cup of Canola Oil (65 mL)
4 Garlic Cloves, thinly cut
2 Green Peppers, in stripes (300g )
2 Zucchinis, cut in slices (260 g)
2 1/4 cups of Snow Peas, in pieces (200 g)
12 Shiitake Mushrooms, cut in 4 (80 g)
2 soup spoons of Sesame Seeds (15 g)
1 tea spoon of Honey (7 g)
4 Green Onions, cut
1 1/3 cup of Brown Rice (240 g)
Salt and Pepper, to taste


1. In a large bowl, well mix the first five ingredients, then put them into the fridge for at least 30 minutes or a whole night.

2. Remove the cubes from the Marinade and sauté them in 2 soup spoons of Canola Oil untill they are golden. Reserve.

3. Add the remaining Oil and brown the Garlic for a minute. Add all the Vegetables and the Sesame. Add Salt and Pepper to taste. Cook untill they are Al Dente, so for about 7 minutes, while keep stirring.

4. Pour the reserved Marinade and the Honey in the frying pan. Put the Bean Curds back and cook everything for some minutes, while stirring. Sprinkle with the Green Onions and serve on a Steamed Rice bed.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 30 minutes.
630 Calories/portion.
Cost per portion: 3,30 CAN$
Suggested Sarter: Miso Broth
Suggested Dessert: Tricolored Fruit Salad.
Source: Cahier Casa (via Le Journal de Montréal)

1 Liter of Chicken Stock (4 cups)
2 tea spoons of Spanish Saffron
500mL of Clams Juice (2 cups)
4 soup spoons of Extra Virgin Olive Oil
1 Onion, thinly cut
2 Shallots, thinly cut
4 Garlic Clovers, thinly cut
225g of Lardon in cubes (8 ounces)
2 Red Peppers, in big cubes
3 Littles precooked Chorizos Sausages
2 soup spoons of Pimenton (Spanish smoked Pepper Powder)
12 Giant Shrimps (size 6/8)
650g of Spanish Bomba Rice (3 cups)
450g of little Scallops (1 pound)
1kg of Shrimps (size 21/35) (2,2 pounds)
5,4kg of Fresh Mussels (6 pounds)
1,8kg of Fresh Clams (2 pounds)

For the Garlic Mayonnaise:

500mL of Mayonnaise (2 cups)
3 soup spoons of Dijon Mustard
3 Garlic Clovers, crushed
60mL of Lemon Juice (1/4 cup)


1. Prepare the Garlic Mayonnaise. In a bowl, mix all the ingredients. Cover and Refrigerate.

2. In a pan, heat the Stock. Add the Saffron and the Clams Juice. Remove from heat and let it brew.

3. In a Paella saucepan (or in a big saucepan), heat the Olive Oil. Add the Onion, the Shallots, the Garlic and the Lardon. Brown them at Medium heat for 5 minutes. Add the Peppers and the Chorizos Sausages. Sprinkle with Pimenton. Brown everything 2 minutes. (This step can be cooked an hour in advance and reserved.)

4. Add the Giant Shrimps and brown them for 2 minutes (just to let them turn pink). Add the Rice and mix. Pour the Saffron Stock and mix. Place the Mussels, the Shrimps, the Scallops and th Clams by lightly sink them into the Rice. Cover the saucepan with Aluminium Foil by thighting the foil around the saucepan. Lower the heat and let it stew without opening it for 30 minutes.

5. Taste the Rice; if it's tender, the Paella is ready. The shells will be open and the seafood cooked at perfection. Throw the shellfishes that didn't opened away. Serve with the Garlic Mayonnaise.

6. Enjoy. (A great and convivial dish amongst friends. Must be served with some Garlic Mayonnaise. Buy the best Saffron possible: It is what will give all its flavour to the Paella. You will find the Spanish Rice in most Delicatessens.)

Gives 6 portions.
Total time: 35 minutes of Cooking + 30 minutes.
Source: Journal de Montréal

1/2 tea spon of Baking Soda
1 soup spoon of Milk
1 cup of Brown Sugar
1 Egg
1/2 cup of Butter
1 cup of Chocolate Chips
1 3/4 cup of All-purpose Flour


1. Pre-heat the oven at 350°F.

2. Butter up a pastry plate.

3. Dissolve the Baking Soda into the Milk.

4. In a bowl, mix the Brown Sugar, the Egg and the Butter. Add the Chocolate Chips and the Baking Soda/Milk Mix. Mix well.

5. Blend the Flour in to get a firm pastry.

6. Put the mix on the plate with a spoon.

7. Bake them from 10 to 15 minutes.

8. Enjoy.


Source: BMR Store pamphlet.

Singapore Noodles

280g of Chinese Noodles (Chow Mein)
2 soup spoons of Soy Sauce (30mL)
2 soup spoons of Fish Sauce (30mL)
3 soup spoons of Canola Oil (45mL)
200g of Pork Strips
24 Little Shrimps (130g)
1 Onion, roughtly cut (200g)
1 Green Pepper, cut into little dices (150g)
2 Garlic Clovers, minced
1/2 Red Pepper, minced
1 soup spoon of Fresh Ginger, grated (15g)
1 soup spoon of Curry Powder (10g)
1 soup spoon of Sugar (10g)
1 Green Onion/Shallot , cut
2 soup spoons of Fresh Coriander, cut (5g)
1/4 cup of Peanuts (35g)

1. Cook the Noodles for about 3 minutes. Reserve.

2. Mix the Soy Sauce and the Fish Sauce. Reserve.

3. Heat 1 soup spoon of Oil in a wok at High heat. Add the Pork and sauté them untill they are slightly Golden. Remove from heat.

4. Add the Shrimps and cook them untill they are rose-colored. Reserve with the Pork.

5. Add the remaining Oil in the wok. When the Oil is hot, add the Onion and the Pepper. Cook untill they are golden, for about 5 minutes. Then add the Ginger, the Garlic and the Red Pepper. Cook a minute and add the Sugar and the Curry. Cook a few seconds and add the Noodles. Cook a minute and add the Soy mix.

6. Put the Pork and the Shrimps back into the fryina pan. Add 1/3 cup of Water. Cook everything from 5 to 7 minutes. Garnish with the Green Onions, the Peanuts and the Coriander Leaves. Serve.

7. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 15 minutes.
Cost per portion: 3,20 CAN$
Suggested Starter: Oranges and Kale Salad.
Suggested Dessert: Little Fruits Mix.
480 Calories/portion.
Source: Cahier Casa (Via Journal de Montréal)

160 g of Rice Vermicellis
2 Carrots, grated (240 g)
4 White Mushrooms (50 g)
1 1/4 cup of Green Cabbage (90 g)
4 Green Onions/Shallots
28 Deepfrozen Shrimps (280 g)
6 cups of Chicken Stock (1,5 Liter)
2 tea spoons of Fresh Ginger, grated (10 g)
2 Garlic Cloves, minced
1 Dried Red Pepper, minced
1/4 cup of Lime Juice (65 mL)
4 tea spoons of Fresh Coriander (3 g)
Salt and Pepper to taste


1. Cook the Vermicellis in a Salted Boiling Water-filled saucepan for about 4 minutes. Strain them and share them between 4 bowls of about 2 cups of volume. Share the Vegetables as well.

2. In a second Salted Boiling Water saucepan, boil the Still Deepfrozen Shrimps untill they get a pink color, so for about 3 minutes. Strain and reserve them.

3. Heat the Stock in a third saucepan and add the Grated Ginger, the Garlic and the Red Pepper. Cook for 2 minutes, then add the Cooked Shrimps and heat everything thoroughly. Pour into the bowls, then add the Lime Juice and salt and pepper it. Garnish with Coriander and serve.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 260 Calories/portion.
Source: Le Journal de Montréal.

4 Carrots (400g)
3 1/2 cups of Snowpeas (340g)
2 soup spoons of Butter
2 soup spoons of Fresh Chives (5g)(Optional)
Salt and Pepper, to taste


1. Cut the Carrots diagonally in slices of about 1/2 centimeter thick. Cut the Snowpeas in pieces of about 1/2 centimeter.

2. Blanch the Carrots in a boiling Water pan for about 5 minutes, untill they are slightly tender, but still crunchy (Al Dente). Add the Snowpeas and cook 2 more minutes, then drip them well.

3. Put the Vegetables back into the pan, add the Butter, the Salt and the Pepper. Heat at Low heat for 2 minutes while stirring, untill the Butter have melted. Sprinkle with Cut Chives and serve.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
100 Calories/portion.
Source: Le Journal de Montréal

White Chocolate Mocha Coffee

3/4 cup of 35% Cream (180mL)
4 cups of Milk (1 Liter)
6 ounces of White Chocolate, thinly cut (180g)
2 cups of Liquid Coffee, twice strong (500mL)
1 ounce of Bitter-Sweet Chocolate, grated (30g)


1. In a bowl, with an electric whisk, whisk the Cream untill it create firms points. Reserve.

2. In a pan, heat the Milk at Medium heat untill there's little bubbles on the sides. Remove the pan from the Heat. Add the White Chocolate and mix with a whisk untill it have melted. Divide the Coffee and the Chocolate preparation up in 8 large warm cups and mix.

3. Garnish each portion with Whipped Cream and Grated Chocolate.

4. Enjoy (A Sweet that we can also gives to the youngs: Just leave the Coffee out).



Gives 8 portions.
Total time: 10 minutes of Cooking + 15 minutes.
Source: Le Journal L'Express de Drummondville.

Shake'N Bake quick oven "Stir-Fry"

1. Pre-heat the oven at 375°F.

2. Spread 3 cups of assorted Pepper Strips (Green, Red and Yellow) and 1 Sliced Red Onion onto bottom of foil-lined baking pan.

3. Coat 1 lb. (450g) of Boneless Skinless Chicken breasts, cut intostrips with 1 pouch Shake'N Bake BBQ Chicken Glaze Coat Mix; place over Vegetable. Sprinkle with any reamaning Coating Mix.

4. Bake 20 minutes or untill Chicken is cooked through.

5. Meanwhile, cook 2 cups of Instant Brown Rice as directed on package; spoon on serving plate. Top with Chicken Mixture.

6. Enjoy (Best of Season: Prepare using your choice of Fresh Vegetables, such as Sliced Mushrooms, Celery Slices, Zucchini Slices and/or Broccoli Florets).


Gives 4 servings, 1/4 receipe (430g) each.
Total time: 20 minutes of Cooking + 10 minutes.
Source: Rear side of a Shake'N Bake Glaze BBQ Chicken Coating Mix box.

Truffles

125mL of 15% Cream (1/2 cup)
45mL of Amaretto (3 soup spoons)(Optional)
170g of Bitter-Sweet Chocolate, cut roughtly (6 ounces)
125mL of Butter, softened (1/2 cup)
Almond Powder


1. Boil the Cream untill there's 45mL (3 soup spoons) left. Remove from heat. Add the Amaretto and the Chocolate. Mix well untill the Chocolate have melted. Add the Butter and stir untill the mix is smooth.

2. Refrigerate for at least 8 hours. Shape in little balls of 2,5 centimeters (1 inch) of diameter. Roll them in the Almond Powder.

3. Enjoy.


Gives about 36 portions.
Total time: 10 minutes of Cooking + 8 hours of Refrigeration + 45 minutes.
Source: Cahier Casa (Via Journal de Montréal).

1 soup spoon of Olive Oil (15 mL)
2 soup spoons of Fresh Marjoram, cut (15 g)
2 Garlic Cloves, minced
3/4 tea spoon of Salt (3 g)
3/4 tea spoon of Ground Pepper (2 g)
4 Swordfish Steaks (600 g)
4 cups of Green Beans (400 g)


1. Pour the first six Ingredients in a plastic bag with a zipper. Mix everything well. Add the Swordfish Steaks, coat them well with the Marinade and close the bag tightly. Let it rest in the fridge for about an hour or untill the next day, turning the bag from time to time.

2. Blanch the Beans.

3. In a frying pan, cook the Steaks at Medium-High heat untill they are opaques in their center and slightly brown on the exterior, so for about 3 minutes each side for Steaks of about 1,5 centimeter thick (Avoid an extended cooking that would harden and dry out the Swordfish!).

3. Serve the Steaks with the Beans.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 270 Calories/portion.
Cost per Portion: 5,40 CAN$
Suggested Starter Dish: Goat Cheese, Aragula and Peaches Salad.
Suggsted Dessert: Fresh Grapes.
Source: Le Journal de Montréal.

Brocoli and Ham Pastas

3 1/2 cups of Brocoli, cut into bunches and stems (440g)
4 1/2 cups of Short Pastas (300g)
2 soup spoons of Butter (30g)
2 soup spoons of White Flour (15g)
1 1/3 cup of 2% Milk (330mL)
2/3 cup of Cheddar or Emmental, grated (50g)
140g of Ham, diced
1 pinch of grated Nutmeg
Salt and Pepper to taste


1. Blanch the Brocoli Al Dente, so for about 3 to 4 minutes, drip it then reserve at heat.

2. Cook the Pastas in a large, Salted Boiling Water pot.

3. In the meantime, Melt the Butter in a pan at Medium heat. Add the Flour and cook 2 minutes hile stirring it. Gradually pour the Milk while whisking it. Bring to a boil, then add the grated Cheese while stirring untill you get a smooth mixture. Add the Ham, the Brocoli and the Nutmeg. Salt and Pepper it. Thin the Sauce down with about 1/2 cup of Pastas' Cooking Water.

4. Drip the Pastas well and put them in the pan. Mix well, then serve.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 480 Calories/portion.
Source: Journal de Montréal.

Cock-a-Leekie soup

2 Leeks, cleaned (600g)
3 cups of home-made Chicken Stock (750mL)
1 1/2 cup of home-made Boiled Chicken, in pieces (375mL)
Salt and Pepper, to taste
1 soup spoon of Fresh Italian Parsley, cut (5g)(Optional)
4 Prunes, stoned (22g)


1. Eliminate the dark green parts of the Leeks and carefully cut the white and light green parts. Put them into a pan with the Chicken Stock. Bring to a boil, then lower the heat and let it stew untill the Leeks are tenders, so about 15 minutes.

2. Add the Chicken Pieces and heat toroughly. Verify the seasonning.

3. Put a Prune in each soup bowl, pour the Soup in and garnish with cut Parsley. Serve.

4. Enjoy.


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

1 package of CATELLI Fusilli (500g)
750mL of Broccoli Florets (3 cups)
750mL of hot, chopped cooked Chicken (3 cups)
250mL of prepared sun-dried Tomato Pesto (1 cup)
125mL of thinly sliced Fresh Basil (1/2 cup)
Salt and Pepper, to taste
Grated Parmesan Cheese (Optional)


1. Cook Fusilli according to package directions. During the last 2 minutes, add the Broccoli. Drain well.

2. Toss the hot Fusilli and Broccoli with the Chicken, Pesto and Basil untill well combined.

3. Season to taste with Salt and Pepper. Sprinkle with Parmesan Cheese, if desired.

4. Enjoy.


Gives 6 portions.
Total time: 20 minutes.
Source: Rear side of a CATELLI Fusilli box.

4 Veal Knuckles
2 soup spoons of All-Purpose Flour
2 soup spoons of Extra Virgin Olive Oil
1 Onion, peeled and cut into segments
3 big Leeks, in pieces
12 Pepper Grains
1 Blade of Thyme
1 Laurel-leaf
1 Liter of Beef Stock (4 cups)
60mL of Green Lemon Juice (1/4 cup)
2 soup spoons of Green Lemon Zest
Salt


1. Preheat the oven at 370°F (190°C).

2. Roll the Knuckles into the Flour and shake to remove the excessive Flour.

3. In a oven-friendly casserole dish, heat the Olive Oil. Add the Onions and the Leeks. Brown them for 3 minutes. Add the Knuckles and brown them 2 minutes for each side. Add the Pepper Grains, the Laurel and the Thyme.

4. Pour the Stock and the Lemon Juice in. Lightly Salt everything, then bring to a boil. Cover the casserole dish and put it into the oven. Cook for 2 hours.

5. Remove from the oven. Taste and rectifiate the seasoning if needed. Sprinkle with the Green Lemon Zests. Serve immediately.

6. Enjoy. (One of the most welcoming plate, perfect for the cold autumn days, the Osso Buco is cooking itself in the oven. We can serve it with fresh Pastas or with steamed Potatoes. We can make the same receipe with Pork Knuckles.)


Gives 4 portions.
Total time: 2 hours 10 minutes of Cooking + 10 minutes.
Source: Journal de Montréal.

4 Potatoes, peeled and cut into dices of 1,5 centimeter (800 g)
1 1/2 soup spoon of Canola Oil (23 mL)
Salt, to taste
1 1/4 cup of Emmental Cheese, grated (100 g)
1 cup of Demi-Glace Sauce (250mL)


1. Heat the Oil in a frying pan over Medium heat, add the Potatoes and sauté them while shaking them untill they are slightly golden, so for about 5 minutes.

2. Salt, cover and cook them over Low heat until the Potatoes are tender, so for about 15 minutes.

3. Preheat the grill. Put the Potatoes in an oven plate, pour the hot Demi-Glace Sauce and the Grated Cheese on top of them. Put the plate into the oven and brown untill the Cheese has melted, so for about a minute. Serve.

4. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 5 minutes.
290 Calories/portion.
Source: Journal de Montréal

2 Confit of Duck Legs
2 Big Onions, peeled and cut into thin strips
Ground Black Pepper
8 Slices of Farmhouse Bread
110g of Rocket (or other Lettuce)(4 ounces)

For the Figs Sauce:

125mL of Mayonnaise (1/2 cup)
1 soup spoon of cut Chives
3 soup spoons of Figs Jam


1. In a saucepan, heat the Duck Legs at Medium heat for about 10 minutes. Remove from heat. With a skimmer, remove the Legs from the saucepan while reserving the Fat in a bowl. Remove the Skin from the Legs and shred the Meat with a fork.

2. In the same saucepan, brown the Onions at Medium heat for about 6 minutes or untill they are transparents. Generously pepper them.

3. Prepare the Sauce. In the bowl of a food processor, mix the Mayonnaise, the Chives and the Figs Jam.

4. Spread the Bread Slices with some Figs Sauce. Cover half of the Bread Slices with some roasted Onions and shredded Duck. Add the Rocket and cover with the others Bread Slices. Immediately serve.

5. Enjoy.


Gives 4 portions.
Total time: 16 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal