Kitchen time with The Kéb

 
4 Pears (600 g)
4 Plums, Red or Black (400 g)
4 tea spoons of Lemon Juice (20 mL)
1/3 cup of Honey (120 g)
1 Cardamom Clove
 
 
1. Peel the Pears and remove the core, then cut each one in four and seed them. Put the fruits into a pan and add the Lemon Juice gradually to prevent the blackening of the Pears. Add the Honey and the complete Cardamom Clove.
 
2. Cover and cook at Medium-Low heat for about 15 minutes, stirring from time to time untill the fruits are tender, but not crumbled.
 
3. Leave it to cool down for at least around thirty minutes, then remoe the Cardamom Cove. Serve it lukewarm or at the room tempreature in bowls with the Syrup on top of them.
 
 
Gives 4 portions.
Total time: 15 minutes of Cooking + 30 minutes of Waiting + 15 minutes.
220 Calories/portion.
Source: Le Journal de Montréal.

3. Smear the Dough with Tomato Sauce. Share the Garlic equally on the Sauce. Add some Salt and Pepper.

4. Garnish with the Tomato Slices, the Basil Leaves and the Mozzarella. Sprinkle with a dash of Olive Oil. Cook in the oven for about 15 minutes, or untill the Dough is lightly golden.

5. Remove from the oven and serve with some Extra-Virgin Olive Oil.

6. Enjoy. (The basic pizza is the one that we must always learn first).



Gives 4 portions.
Total time: 15 minutes of Cooking + 25 minutes.
Source: Le Journal de Montréal.

1 Recipe of Pizza Base
1 tea spoon of Extra-Virgin Olive Oil (For the plate)

For the Toppings:

60 mL of Tomato Sauce (1/4 cup)
1 tea spoon of Dry Marjoram
250 g of  Grated Mozzarella Cheese (2 1/2 spoons)
1 small Broccoli, in small bunches
1 Zucchini, in thin slices
1 Red Pepper, in thin slices
8 stoned Black Olives
4 Basil Leaves, cut
1 soup spoon of Extra-Virgin Olive Oil.


1. Preheat the oven at 200¤C (400¤F). Slightly oil a Pizza plate.

2. Prepare the Pizza Base. Cut the Base in 2 pieces. Spread the Base in a circle first with a rolling pin, then with your hands. Spread the Base slowly without piercing it. Spread it the Base on the plate and roll the edge to create a thin border.

3. Smear the Base with the Tomato Sauce Paste. Sprinkle with Marjoram and with half of the Mozzarella Cheese.

4. In a saucepan, heat the Extra-Virgin Olive Oil. Add the Broccoli, the Zucchini and the Pepper. Broil them for a minute on each side. Place the broiled Vegetables and the Olives on the Sauce. Garnish with Basil and the remaining Mozzarella Cheese. Sprinkle with a dash of Olive Oil.

5. Cook in the oven for about 20 minutes, or untill the crust is lightly golden and the Cheese, bubbling.

6. Remove from the oven and let it rest 5 minutes before serving it.

7. Enjoy.(It's like a warm salad on crunchy bread: Magnificent!)


Gives 4 portions.
Total time: 20 minutes of Cooking + 25 minutes.
Source: Le Journal de Montréal.

3 soup spoons of All-purpose Flour
1 tea soon of Salt
1 tea spoon of Ground Celery Seeds
900 g of Chicken Legs (2 pounds)
3 soup spoons of Vegetable Oil
1 Onion, thinly cut
200 mL of Chicken Stock (2 cups)
2 soup spoons of Dijon Mustard
500 mL of Whipping Cream 35% (2 cups)
1 soup spoon of Cut Parlsey


1. Mix the Flour, the Salt and the Celery Seeds. Coat the Chicken Legs with the Flour and shake them to remove the excess.

2. in a saucepan, heat the Oil. Add the Onion and brown it for 3 minutes. Add the Chicken Legs and brown them 3 minutes on each side. Pour the Chicken Stock and bring to a boil. Cover and cook at Medium/Low heat for 25 minutes.

3. In a bowl, mix the Mustard and the Cream. Pour into the saucepan and mix again. Let it stew uncovered for 15 minutes.

4. Remove from heat. Sprinkle with cur Parsley. Serve with Potatoes and Carrots.

5. Enjoy. (The Mustard gives a punch to this small but fast dinner.)


Gives 4 portions.
Total time: 50 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

1 soup spoon of Vegetable Oil
125 g of All-purpose Flour (1 cup)
200 g of Sugar (1 cup)
1 pinch of Salt
3 Eggs, separated
2 soup spoons of Butter at room temperature
250 mL of Milk (1 cup)
8 Apricots, in half
225 g of Little Chocolate Chips (8 ounces)


1. Preheat the oven at 350¤F (180¤C). Oil 8 individual ramekins. Place them in a drip pan.

2. In a bowl, mix the Flour, the Sugar and the Salt.

3. In another bowl, with an electric beater, mix the Egg Yolks and the Butter for 5 minutes. Pour the Milk in. Add the mix to the Flour bowl and whip it untill the preparation is smooth. Add the Chocolate Chips.

4. In a third bowl, with an electric beater, whip the eggwhites up. Pour into the pastry and carefully mix. Pour everything into the ramkins. Sink 2 halves of Apricot in each mold.

5. Pour Water around the ramkins untill mid-height. Cook in the oven for about 40 minutes, or untill the Cakes are golden and swollen.

6. Remove from the oven and let them cool down for 15 minutes before serving.

7. Enjoy. (With either dry or ripe Apricots, these cakes are easy to make.)


Gives 4 to 6 portions.
Total time: 40 minutes of Cooking + 15 minutes of Resting + 20 minutes.
Source: Le Journal de Montréal.

450 g of cut Lamb (1 pound)
450 g of cut Pork (1 pound)
1 little onion, thinly cut
1 Garlic Clove, crushed
4 slices of White Bread, soaked in Milk and wringed
2 Eggs, beaten
1 table spoon of Salt
1 table spoon of Ground Green Pepper
1 table spoon of Ground Coriander
225 g of diced Mozzarella (8 ounces)
125 mL of Extra Virgin Olive Oil (1/2 cup)

For the Sauce:

1 soup spoon of Extra Virgin Olive Oil
1 little Onion, thinly cut
1 Branch of Celery, thinly cut
1 Garlic Clove, crushed
450 g of Peeled Tomatoes, canned (1 pound)
500 mL of Tomato Sauce (2 cups)
1 table spoon of dried Herbes de Provence
1 table spoon of Sugar
Salt and Pepper


1. Prepare the Sauce. In a saucepan, heat the Oil. At Medium heat, brown the Onion, the Celery and the Garlic for 5 minutes while stirring them. Add the Tomatoes and their juice, the Tomato Sauce, the Herbs and the Sugar. Add some Salt and Pepper. Bring to a boil. Lower the heat, cover the Sauce and let it stew for 15 minutes.

2. In a large bowl, mix the Lamb, the Pork, the Onion, the Garlic, the Bread, the Eggs, the Salt, the Pepper and the Coriander. Put 2 soup spoons of the mix on the table and flaten it. Put a cube of Mozzarella cheese at its center. Make a Meatball and reserve. Proceed with the same method for the rest of the mix.

3. In a large saucepan, heat the Oil. Add the Meatballs. Brown them for 8 minutes while shaking them, untill they are golden. With a skimmer, transfer them in the Sauce and cook them for 20 minutes. Remove from heat and serve.

4. Enjoy (Always appropriate for receiving friends unpretentiously, or just to please the children).


Gives 4 portions.
Total time: 45 minutes of Cooking + 30 minutes.
Source: Le Journal de Montréal.

2 soup spoons of Raisins (15 g)
1/4 cup of Olive Oil (65 mL)
2 soup spoons of Breadcrumbs (15 g)
1 Onion, thinly cut (200 g)
8 Anchovies Fillets, cut (30 g)
3 cups of Cauliflowers, cut in florets (500 g)
280 g of Big Spaghetti or Bucatinis (hollowed Spaghetti)
2 soup spoons of Pine Nuts/Kernels (15 g)
1 pinch of Powder Saffron
Salt and Pepper


1. Macerate the Raisins into a cup of Mild Water. Reserve.

2. In a little saucepan, sauté the Breadcrumbs in 2 soup spoons of Oil for about a minute, untill it brown. Reserve.

3. In a large saucepan, brown the Onion in the rest of the Oil for 10 minutes at Low heat, untill it gets very tender. Add the Anchovies and continue to cook some more minutes, while stirring, untill you get a paste. Meanwhile, boil the Cauliflowers up into a pot of Salty Water for about 10 minutes, untill they are Al Dente. Remove the Cauliflowers from the Water and put them in the saucepan with the Onion and continue to cook them while stirring from time to time (and pour a little Water if necessary). Add the Saffron in the Water. Drip the Pastas and pour them into the saucepan, shake them, add the Raisins and the Pine Kernels. Heat everything for a minute, sprinkle with Breadcrumbs, verify the seasoning and immediately serve.

4. Enjoy.

Gives 4 portions.
Total time: 15 minutes of Cooking + 20 minutes.
Gives 440 Calories/portion.
Source: Le Journal de Montréal.

2 1/2 cups of Flour (625 mL)
1 cup of Sugar (250 mL)
2 tea spoons of Baking Powder (10 mL)
1 tea spoon of Baking Soda (5 mL)
1/2 tea spoon of Salt (2 mL)
1/2 cup of Butter (125 mL)
1 cup of 5% Sour Cream OR Plain Yogurt (250 mL)
2 beaten Eggs
2 soup spoons of Lemon Zest (30 mL)
1/4 cup of Pecan in thin pieces
1 1/4 cup of Blueberries (Fresh or Deepfrozen)


1. Preheat the oven at 400¤F. In a large bowl, mix together the Flour, the Sugar, the Baking Powder, the Baking Soda and the Salt.

2. Add the Butter (OR the Margarine) and well stir untill the mix is becoming granular.

3. In another bowl, combine the Yogurt OR the Sour Cream, the Eggs and the Lemon Zest.

4. Add to the dry ingredients and well mix together. Add the Pecans and the Blueberries.

5. Put the mix into the Muffins Molds. Intersperse a spoonful of Blueberry Garniture in between two portions of the Muffin Mix, then add a pinch of it on the top.

6. Cook at 400¤F for 20 to 25 minutes, or untill a toothpick inserted in the center of a Muffin get out clean, and the top is well golden.

7. Leave the Muffins to rest a little and Enjoy!


Gives 16 portions.
Total time: 25 minutes of Cooking + 25 minutes.
Source: Recettes du Québec, http://www.recettes.qc.ca (Via Journal L'Express).

1 Puff Pastry Rolled Dough
1 soup spoon of Dijon Mustard
1 tea spoon of cut Basil OR Tarragon
225 g of Grated Cheddar (8 ounces)
6 Tomatoes, sliced


1. Preheat the oven at 400¤F (200¤C). Cover a pastry plate with greaseproof paper.

2. Spread the Dough in one rectangle and place it on the plate. Riddle the dough with a fork, then smear the Mustard on it. Scatter some cut Herbs. Cover the Dough with the Cheese, then with Tomato slices. Cook in the oven for about 45 minutes, or untill the dough is golden and cooked.

3. Remove from the oven and let it cool down for 10 minutes before serving.

4. Enjoy (My favourite summer Starter dish! (Author notes) Served mild or cold).


Gives 4 portions.
Total time: 45 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

1 Big Cantaloupe, peeled
60 mL of Honey (1/4 cup)
1 soup spoon of Lemon Juice
1 tea spoon of Butter
110 g of Flaked Almonds (4 ounces)


1. Cut the Melon into slices.

2. In a little saucepan, melt the Honey. Remove from heat and add the Lemon Juice.

3. In another saucepan, melt the Butter. Add the Almonds and grill them a minute. Add the Cantaloupe slices and brown them for 2 minutes at Medium heat without turning them. Pour the Honey on the Cantaloupe.

4. Remove from heat and serve.

5. Enjoy.


Gives 4 portions.
Total time: 5 minutes of Cooking + 5 minutes.
Source: Le Journal de Montréal.