Kitchen time with The Kéb

250 mL of Extra Virgin Olive Oil (1 cup)
2 Onions, minced
1 1/2 Kg of Lamb Leg, in cubes (3 pounds)
2 Red Peppers, in cubes
2 Sweet Potatoes, in large slices
12 Aspargus, in segments
2 soup spoons of Tomato Paste
250 mL of Dry Red Wine (1 cup)
2 Bay Leaves
1 soup spoon of Lemon Juice
225 g of Feta (8 ounces)


1. Preheat the oven at 375¤F (190¤C).

2. In a large saucepan, heat the Olive Oil. Add the Onions and brown them for 2 minutes. Add the Lamb Cubes and brown them for 5 minutes at Medium heat, while turning them from time to time. With a skimmer, remove the Meat from the saucepan and reserve it in a plate.

3. Add the Peppers, the Sweet Potatoes and the Aspargus. Brown them for 4 minutes while turning them from time to time. Transfer the Meat back into the saucepan. Add the Tomato Paste, the Bay Leaves and the Red Wine. Add some Salt and Pepper. Bring everything to a boil. Cover it and cook in the oven for 30 minutes or untill the Lamb get tender.

4. Remove from the oven. Sprinkle with Lemon Juice. Crumble the Feta Cheese on the Sauté. Immediately serve.

5. Enjoy.


Gives 4 portions.
Total time: 41 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

110 g of Butter (4 ounces) + 1 soup spoon (For the plate)
1 Onion, minced
2 Garlic Cloves, crushed
1 Fennel, diced
1 Yellow Pepper, diced
1 Red Pepper, diced
2 Zucchinis, diced
175 g of Long Grains Rice (1 cup)
1/2 tea spoon of Chili Powder
500 mL of Chicken Stock (2 cups)
1 Bay Leaf
2 tea spoons of Salt


1. Heat the oven at 350¤F (180¤C). Butter up an oven plate.

2. In a large saucepan, melt the Butter. Add the Onion and the Garlic. Brown them at Medium heat for 4 minutes. Add the Fennel and the Peppers. Brown them for 3 minutes. Add the Zucchinis and sauté them for a minute. Add the Rice and cook 2 minutes while stirring. Sprinkle with the Chili Powder.

3. Pour the Stock and bring to a boil. Add the Bay Leaf and the Salt. Cover. Lower the heat to the minimum possible. Let it stew for 10 minutes, then remove the saucepan from the heat.

4. Pour the Rice preparation in the plate. Cover it with Aluminium paper and cook in the oven for 25 minutes.

5. Remove the plate from the oven and immediately serve.

6. Enjoy (A plate of Oven-cooked Rice to bring some colors on the table).


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

4 Large Eggs
100 g of Sugar (1/2 cup)
1/2 tea spoon of Vanilla Extract
1 tea spoon of Ground Cinnamon
A pinch of Salt
500 mL of Milk (2 cups)
2 soup spoons of Brandy (Optional)
12 Slices of Thick Baguette (OR 6 slices of White Bread)
110 g of Butter (4 ounces)

For the Sauce:

200 g of Brown Sugar (1 cup)
250 mL of Evaporated Milk (1 cup)
1 Cinnamon Stick


1. Prepare the Sauce. In a saucepan, melt the Brown Sugar in the Evaporated Milk. Add the Cinnamon Stick and cook at Medium heat for 5 minutes. Remove from the heat and let it cool down.

2. In a large bowl, Mix the Eggs, the Sugar, the Vanilla, the Cinnamon and the Salt. Pour the Milk and the Brandy. Whip it untill you get a foaming concistency. Place the Baguette pieces in an hollow plate. Baste them with the Egg mix. Turn the Bread around multiple times to makes sure it is soaked well with the preparation.

3. In a large saucepan, melt half of the Butter. At Medium heat, cook half of the Bread Slices  for 2 minutes of each side or untill they have golden well. With a spatula, remove them from the saucepan and transfer them on a warm plate. Cook the rest of the Bread the same way.

4. Immediately serve with the Sauce.

5. Enjoy (Don't throw away your Baguette remains! Before transforming them into Breadcrumbs, think about transforming them in a sweet and easy dessert).


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Source: Le Journal de Montréal.

4 soup spoons of Brown Sugar
500 mL of Port Wine (2 cups)
3 Peaches, in half
110 g of Butter (4 ounces) + 1 soup spoon (For the mold)
225 g of Black Chocolate Pastilles (8 ounces)
300 g of Sugar (1 1/2 cup)
1 tea spoon of Almond Extract
4 Eggs
125 g of All-purpose Flour (1 cup)
A pinch of Salt
4 soup spoons of Flaked Almonds
110 g of Chocolate Chips (4 ounces)


1. In a saucepan, melt the Brown Sugar in the Port Wine. Bring to a boil and add the Peach halves. Cook at Low heat for 10 minutes. Remove from the heat and let them cool down into the liquid.

2. Preheat the oven at 180¤C (350¤F). Butter up a Square Cake Mold of 22 centimeters (9 inches). Cover with greaseproof paper.

3. In a large bowl, melt the Chocolate Pastilles and the Butter in the microwave. Add the Sugar and the Almond Extract. Add the Eggs one by one, mixing after each one. Pour the Port Wine. Slowly add the Flour, the Salt, the Almonds and the Chocolate Chips. Pour into the mold and cook in the oven for about 40 minutes.

4. Remove from the oven. Leave it to rest on a grill. Serve the Brownie Squares with the poached Peaches.

5. Enjoy (A fast dessert that please the entire family).


Gives 6 portions.
Total time: 55 minutes of Cooking + 30 minutes,
Source: Le Journal de Montréal.

1 Cucumber
4 Branches of Celery
2 Green Apples
8 Kale Leaves
The Juice of 1/2 Lemon
Some Fresh Ginger


1. Put everything into a Juice extractor.

2. Enjoy.


Source: Métro Advertisement.

1 cup of Lentils Red-Orange (dried), rinced and dripped (180 g)
1 Onion, thinly cut (200 g)
1 Carrot, thinly cut (120 g)
1 Celery Stem, thinly cut
1 Garlic Clove, thinly cut
2 soup spoons of Olive Oil (30 mL)
1 soup spoon of Butter (15 g)
Salt and Pepper
16 Button Mushrooms, thinly sliced (220 g)
1 soup spoon of Garlic and Parlsey Stock (15 mL)
1 1/4 cup of Gruyere, grated (100 g)
4 Tomatoes, in slices (480 g)
2 soup spoons of Extra Virgin Olive Oil (30 mL)


1. Preheat the oven at 190¤C (375¤F).

2. In a saucepan, brown the Onion, the Carrot, the Celery and the Garlic in the Butter and in 1 soup spoon of Oil for 8 minutes, stirring from time to time. Add the Lentils and 2/3 cup of Water, cover and cook at Low heat, stirring from time to time untill the Lentils are Al Dente, so for about 15 minutes. Add some Salt and Pepper.

3. Meanwhile, prepare the Mushrooms Garnish. Heat the remaining Oil in a frying pan at Medium heat. Add the Garlic and Parsley Stock, the Mushrooms and some Salt and Pepper. Cook for 5 minutes while stirring them.

4. Pour the Lentils Mix in a slightly Oiled oven plate, cover it with the Mushrooms, sprinkle with grated Gruyere and cook 15 minutes in the oven untill there's a golden crust. Serve.

5. Enjoy.


Gives 4 portions.
Total time: 40 minutes of Cooking + 15 minutes.
Gives 460 Calories/portion.
Source: Le Journal de Montréal.

80 mL of Olive Oil (1/3 cup)
2,5 mL of Turmeric (1/2 tea spoon)
2,5 mL of Onion Powder (1/2 tea spoon)
2,5 mL of Garlic Powder (1/2 tea spoon)
1 Broccoli, separated in Florets
1 Cauliflower, separated in Florets


1. Mix the Olive Oil, the Turmeric, the Onion Powder and the Garlic Powder. Add the Broccoli and the Cauliflower. Marinate them for 30 minutes.

2. Grill the Vegetables on the barbecue on a grilling tray or directly on aluminium foil for about 25 minutes.

3. Enjoy. (Here's an idea that makes freshly harvested Québec Broccoli and Cauliflower impossible to resist!)


Source: IGA advertisement.

1 Branch of Fresh Rosemary, thinly cut
2 tea spoons of Dried Marjoram (2 g)
1/4 tea spoon of Ground Pepper
800 g of Beef Sirloin (Tip or top) of 5 centimeters tick
1 soup spoon of Olive Oil (15 mL)
6 cups of Mesclun (150 g)
2 soup spoons of Classical Dressing (30 mL)
2 tea spoons of Balsamic Vinegar (10 mL)


1. Well soak the Meat up with absorbing paper, then rub the Rosemary, Marjoram and Pepper mix on both sides. Cover and let it rest at the room temperature for about 30 minutes.

2. Smear the Meat with the Olive Oil and put it on the grill at Medium-High heat. Cook for about 8 minutes on each side for a Medium-Rare Steak, turning it only once. Transfer it on a cutting board, cover with aluminium paper and let it rest for 5 minutes.

3. Cut in thin slices, then put the slices on the Meslcun, dressed with the Classical Dressing. Sprinkle the Meat with Balsamic Vinegar and its Cooking Juices. Slightly Salt it and serve.

4. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Gives 400 Calories/portion.
Cost per portion: 4,10 $CAN.
Suggested Starter Dish: Lentils and Barley Soup.
Suggested Dessert: Fast Maccarons Semifreddo.
Source: Cahier Casa (Via Le Journal de Montréal).

2 Garlic Cloves, minced
2 French Shallots, minced (80 g)
3 soup spoons of Lemon Juice (45 mL)
1 soup spoon of Dried Marjoram (2 g)
3 soup spoons of Olive Oil (45 mL)
Salt and Pepper
1 Large Chicken Breast, boned and cut into cubes (400 g)
2 Red Pepper, cut into squares (400 g)
1 Onion, cut into little segments (200 g)
24 White Mushrooms, whole or cut in halves (340 g)
1 1/3 cup of Mini Tomatoes, whole (180 g)
1 1/2 cup of Bulgur OR Couscous (200 g)


1. Well mix the first 4 ingredients and 2 soup spoons of Oil in an hollowed plate. Put the Chicken into it and coat it well. Add some Salt and Pepper. Cover and let it marinate in the fridge for at least 4 hours or the whole night.

2. Preheat the grill and Oil it with the remaining Oil. Cut the Vegetables in similar sizes, then thread them into metal skewers, alternating them with the Chicken. Thread the Tomatoes on separated skewers.

3. Put the skewers on the grill or in the oven at Broil. Cook the Tomatoes for 5 minutes, and the Chicken skewers for about 10 minutes, turning them from time to time and smearing them with some Oil a few times.

4. Serve the Skewers with the Bulgur.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 460 Calories/portion.
Cost per portion: 4,70 $CAN.
Suggester Starter Dish: Goat Cheese Arugula and Honeydew Melon Salad.
Suggested Dessert: Little Fruits Salad.
Source: Cahier Casa (Via Le Journal de Montréal).

1/2 Onion, cut (100 g)
2 Garlic Cloves, minced
1 Celery Stem , cut (70 g)
1 Carrot, cut (100 g)
1 soup spoon of Canola Oil (15 mL)
2 soup spoons of Worcestershire Sauce (30 mL)
1 soup spoon of Apple Vinegar (15 mL)
1 tea spoon of Salt and Ground Pepper
1/4 tea spoon of Jamaican Pepper (1 g)
1/2 cup of Stoned Prunes (80 g)
1/4 cup of Fresh Italian Parsley (20 g)
70 g of Mortadella OR Ham
2 Eggs, Large size
500 g of Extra-Lean Ground Beef
250 g of Ground Pork
3/4 cup of Breadcrumbs (100 g)
1/4 cup of 2% Milk (65 mL)
8 cups of Mesclun (200 g) (Optional)


1. Preheat the oven at 175°C (350°F). Cut the Vegetables. Brown the Vegetables in the Oil for 5 minutes. Cover, lower the heat and cook for 5 minutes. 

2. Add the Worcestershire Sauce, the Vinegar, the Salt, the Pepper and the Jamaican Pepper. Cut the Prunes, the Parsley and the Mortadella and add them to the Mix. Reserve.

2. In a large bowl, whisk the Eggs. Add the Meats, the Breadcrumbs and the Milk. Mix, then add the Vegetables Preparation. Mix again, untill you get an homogenous concistancy.

3. On an oiled plate, make a rectangular ''Loaf'' of about 15 centimeters deep. Cook at the center of the oven for about an hour, untill a thermometer put at its center indiquate 68°C (155°F).

4. Leave it to rest for 10 minutes before cutting it into slices. Serve, if desried, with Mesclun with Dressing.

5. Enjoy.


Gives 6 portions.
Total time: 1 hour of Cooking + 20 minutes.
Gives 470 Calories/portion.
Cost per portion: 3,20 $CAN.
Suggester Starter Dish: ''Cock-a-Leekie'' Soup.
Suggested Dessert: Cinnamon Apples.
Source: Cahier Casa (Via Le Journal de Montréal).

6 Soft Eggs
1 Cucumber cut in slices of 2 millimeters thick
20 g of Lemon Juice
70 g of Extra Virgin Olive Oil
90 g of Lettuce Core
120 g of Homemade Mayonnaise
6 Cream Puff Shells (top and bottom)
150 g of Gravlax Salmon (2 millimeters thick)
9 g of Fine Salt
3 g of Ground White Pepper
6 Cherry Tomatoes
6 Wooden Pic


1. In a salad bowl, dissolve 6 g of Salt into the Lemon Juice, then add the Olive Oil while whipping. Reserve.

2. Clean and mince the Lettuce Core. Seasoning it with some Mayonnaise.

3. Place the Ingredients in this order between the Bottom and the Top of the Cream Puff: Homemade Mayonnaise, Lettuce, Cucumber, Slices of Gravlax Salmon and Soft Egg.

4. Make sure everything stay in place by planting a Wooden Pic in the middle of the Cream Puff. Thread a Cherry Tomato on the Pic.

5. Enjoy.

Author: Christian Faure.
Source: Cahier Casa (Via Le Journal de Montréal).

1,2 Kg of Carrots with their Tops
960 g of Poultry Fillets
10 g of Cocoa
6 centiliters of Orange Juice
6 g of Turmeric
55 g of Maison Christian Faure Cocoa Maccarons
2 centiliters of Olive Oil
2 coffee spoons of Fine Salt
Pinch of Fleur de Sel and White Pepper


1. Peel the Carrots and keep their tops. Cook them slowly for about 15 minutes in a Salted Simmering Water-filled saucepan. Drip them, after cooling them down with Iced Water.

2. Prepare the Poultry Fillets. Deveining and remove the Grease from them if needed.  Cut them into portions of 160 g. Season them.

3. In a frying pan, brown the Fillets on the Skin Side untill they become very crispy. Sprinkle with 5 g of Coca, then finish the cooking in an oven preheaten at 160¤C for 6 minutes.

4. Reduce by half the Orange Juice with 5 g of Turmeric. Add the Carrots and let reduce some more. The Juice must become syrupy and coat the Carrots. Add some Salt.

5. In each plate, put some Carrots and add a Poultry Fillet. Scatter with Fleur de Sel and Ground Maccarons. Mix the Olive Oil with the remaining Cocoa Powder and sprinkle the plates with it.

6. Enjoy.


Author: Christian Faure.
Source: Cahier Casa (Via Le Journal de Montréal).

1 Pineapple, cleaned and cut into thin slices (2 Kg)
1 Vanilla Clove*
1 tea spoon of Cinnamon Powder (3 g)
2 soup spoons of Sugar (25 g)
1/2 cup of Rum (125 mL)
2 soup spoons of Non-salted Butter (30 g)
1/4 cup of 35% Cream


1. Split the Vanilla Clove in half on its lenght, press it to get a few grains out and put everything in a bowl. Mix the Cinnamon, the Sugar and the Rum. Put the Slices of Pineapple in the bowl and let them macerate at least 2 hours on the counter or an entire night into the fridge. Then, drip the Pineapple Slices.

2. In a saucepan, brown the Slices in the Butter for a few minutes, untill they are golden. Add the Marinade (without the Vanilla Clove*) and cook for 10 minutes at Low heat. Put everything in a culinar robot. Add the Cream, mix everything well and share everything in individuals goblets.

3. Keep them in the fridge for at least 2 hours before serving.

4. Enjoy (*: After use, the Vanilla Clove can be rinced, soaked out and put away untill next time)


Gives 4 portions.
Total time: 15 minutes of Cooking + 2 hours of Soak + 2 hours of Waiting + 15 minutes.
Gives 170 Calories/portion.
Source: Le Journal de Montréal.

16 Aspargus, cleaned and cut into 4 centimeters pieces (320 g)
16 White Mushrooms, cut in half or in four (220 g)
1/2 Onion, thinly cut (100 g)
1 Garlic Clove, minced
2 soup spoons of Olive Oil (30 mL)
1 cup of Deepfrozen Corn (100 g)
Salt and pepper
400 g of Beef (Ronde Interior*), cut in thin slices of 5 centimeters of lenght.
4 tea spoons of Cornflour (10 g)
1 1/3 cup of Rice (240 g)


1. In a frying pan or a wok, brown the Onion and the Garlic in 1 soup spoon of Oil, untill they are translucid. Add the Aspargus, the Mushrooms and the Deepfrozen Corn. Add some Salt and Pepper. Cook everything at Medium-Low heat for about 5 minutes, stirring from time to time untill the Aspargus are tender and a little colored. Remove the Vegetables from the frying pan and reserve them on a plate.

2. Stir the Meat Slices with the Cornflour to coat them well. Add the remaining Oil in the frying pan and heat it at High heat. Sear the Meat for 2 minutes without touching it, untill it get golden on one side. Continue the cooking for a minute, this time by shaking it. Add the Vegetables and 2/3 cup of Water. Bring to a boil and cook everything for a minute, shaking it, untill the thickening of the Sauce.

3. Verify the seasoning and serve on a bed of Rice.

4. Enjoy. (*: Intérieur de Ronde. Couldn't find a proper translation. It's a Meat cut. Here's what it should looks like:THANKS GOOGLE! )


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 400 Calories/portion.
Source: Le Journal de Montréal.

1/2 Onion, thinly cut (100 g)
2 Garlic Clove, thinly cut
2 soup spoons of Butter (30 g)
1 Apple, peeled and cut into segments (180 g)
2 soup spoons of Curry Powder (20 g)
1 cup of Vegetable Stock (250 mL)
2 1/4 cups of Firm Bean Curds, cut in dices of 1,5 centimeters, well wiped (450 g)
1 soup spoon of Canola Oil (15 mL)
1/2 cup of 15% Cream (125 mL)
Salt and Pepper
4 Slices of Canned Pineapple, cut into bites (150 g)
2 Bananas, cut into bites (300 g)
300 g of Honeydew Melon, cut into bites
1 1/3 cup of Rice (240 g)


1. In a saucepan, brown the Onion and the Garlic in 1 soup spoon of Butter. Add the Apple and cook for some minutes untill it becomes tender. Add the Curry and sauté everything for a minute, stirring. Add the Stock and 4 spoonfuls of the Pineapple Juice. Cover and let it stew for 15, stirring from time to time.

2. In another pan, sear the Bean Curds Cubes in the Oil, tossing them, untill they are golden. Add the Cubes into the Curry Sauce. Pour the Cream, bring to a boil and add some Salt and Pepper. Keep everything warm at Very Low heat.

3. Add the remaining Butter in the Bean Curds pan. Rapidly brown the Banana Pineapple pieces. Put the Bean Curds and the Sauce on a Steamed Rice Bed. Put the Fruits on top of themand serve.

4. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 10 minutes.
Gives 550 Calories/portion.
Cost per portion: 2,10 CAN$
Suggested Starter Dish: Green Little Peas Soup.
Suggested Dessert: Clementines.
Source: Cahier Casa (via Le Journal de Montréal.)

16 Dried Tomatoes, dried, in their Oil
3 1/2 soup spoons of Pine Kernels (Pine Nuts) (25 g)
3 1/2 soup spoons of Fresh Basil (12 g)
7 soup spoons of Grated Parmigiano (20 g)
3 soup spoons of Olive Oil (45 mL)
5 tea spoons of Sour Cream (25 mL) (Optional)
5 cups of Fusilli OR other short Pastas (320 g)
Salt and Pepper.


1. Put the Dried Tomatoes, the Pine Kernels and the Basil in the cup of the culinar robot and pulse everything untill it is well cut. Add the Grated Cheese and the Olive Oil. Mix untill you get a creamy but thick consistancy. Add the Sour Cream if desired.

2. In the meantime, cook the Pastas into a large quantity of Salted Boiling Water.

3. Add to the Sauce about 1/4 cup of Pastas Cooking Water to dilute it.

4. Drip the Pastas and put them back into the cooking pot. Add the Sauce, mix well everything and serve.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 15 minutes.
Gives 480 Calories/portion.
Cost Per Portion: 2,40 CAN$
Suggested Starter Dish: Arugula and Cabbage Salad.
Suggested Dessert: Little Fruit Bean Curd Cream.
Source: Cahier Casa (Via Le Journal de Montréal).

2 Very Ripe Avocados
150 mL of Fresh Coriander, cut (2/3 cup)
2 Limes, squeezed
Salt and Ground Pepper
125 mL of Plain Greek Yogurt (1/2 cup)


1. Mush up the Avocados, the Coriander and the Limes. Add some Salt and Pepper. Add the Yogurt and savor!

2. Enjoy (It's true, the Avocado contain lipids, but it's a good type of lipid, good for the heart health. To get your Guacamole even more creamy, add another cup of Plain Greek Yogurt).


Source: IGA advertisement.

For the Roe:

4 Little Eggplants (OR 1 big)
30 mL of Olive Oil (2 soup spoons)
30 mL of Butter (2 soup spoons)
30 mL of Flour (2 soup spoons)
250 mL of Milk (1 cup)
60 mL of Grated Parmesan Cheese (1/4 cup)
60 mL of Grated Gruyere (1/4 cup)

For the Chops:

4 Milk Veal Chops of 2,5 centimeters thick (1 inch)
Salt and Pepper
30 mL of Butter (2 soup spoons)
3 Limes, zested and squeezed
1/2 Vidalia Onion, sliced into very thin slivers


1. Put your 4 Eggplants on the barbecue at High heat. Turn them regulary untill they are well blackened. Remove them and roll them into absorbing paper. Once they are mild, cut them in half and remove the pulp. Brown them into a frying pan at Medium heat for 5 minutes, with some Oil. Hop! Into the mixer untill you get a smooth purée. Reserve.

2. Then, create a Béchamel: in a saucepan, melt the Butter at Medium heat. When it is hot, throw the Flour in one shot. Well stir it with a wooden spoon. Add the Milk in one shot too and vigorously stir to prevent the lumps. Add some Salt and Pepper, then the Cheeses and the Eggplant Purée. Bring to a simmer. Stop!

3. Put some Salt and Pepper on your Chops. In a frying pan, melt the Butter at Medium-High heat and grill the Chops a minute on each side. Remove the Chops from the frying pan and put them on the barbecue for about 3 to 4 minutes by side. Meanwhile, pour the Limes Juice in the same frying pan and scratch the bottom to get all the Cooking Juices. Stop!

4. At the service, distribute the Eggplant Roe in 4 plates. Artistically lay a chop down on it and sprinkle with the Reserved Cooking Juices. Garnish with some Lime Zests and Thin Slivers of Raw Vidalia Onion. Serve with Green Beans.

5. Enjoy (First, put some music that you like, and pour yourself a glass of Beer, then you're ready to prepare this meal).


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Author: Christian Bégin.
Source: IGA Advertisement.

2 Garlic Cloves, minced OR pressed
1/2 Dried Red Pepper, minced
1/2 tea spoon of Ground OR Crushed Pepper Grains
1/2 tea spoon of Ground OR Crushed Coriander Grains
3 soup spoons of Olive Oil (45 mL)
1 1/2 soup spoon of Lemon Juice (23 mL)
4 Chicken Legs, with their Back and Skin (1,2 kilograms)
4 cups of Green Beans (400 g)
Salt


1. Put the 4 first Ingredients in an oven plate. Pour the Lemon Juice and the Oil in and mix everything. Put the Chicken into the Marinate, cover it then let it rest in the fridge for at least 4 hours, or even better, the whole night.

2. Preheat the oven at 175¤C/350¤F. Remove the Chicken from the fridge, slightly Salt it, put it back into the plate and put it in the center of the oven. Cook for about an hour, untill it is very golden.

3. Boils the Beans and serve them with the Chicken.

4. Enjoy.


Gives 4 portions.
Total time: 4 hours of Marination + 60 minutes of Cooking + 10 minutes.
Gives 480 Calories/portion.
Cost per portion: 2,30 $CAN.
Suggested Starter Dish: Orange Grilled Aspargus.
Suggested Dessert: Clementines.
Source: Cahier Casa (Via Le Journal de Montréal).

225 g of Vanilla Chestnut Cream (8 ounces)
225 g of Soft Butter (8 ounces)
225 g of Chestnuts (8 ounces)
1 tea spoon of Vanilla Extract
4 Breton Shortbread Biscuits (bought already prepared)
4 Choclate Truffles (bought already prepared)
4 soup spoons of Mascarpone Cheese
8 Iced Chestnuts (for decoration)


1. In a large bowl, mix with an electric whip the Chestnut Cream, the Chestnut Purée, the Butter and the Vanilla. Get the mix through a sieve, placed over a bowl, untill you get a smooth Purée. Transfer the Mix into a pastry bag with a thin end.

2. Put 1 Shortbread Biscuit in each plate. Put a Chocolate Truffle on each Biscuit. Cover the Truffle with a spoonful of Mascarpone Cheese. Press the Chestnut Cream all around the Truffle to create a dome of Cream Spaghettis. Immediately serve with Chestnuts as decoration.

3. Enjoy. (A big classic that have big dinner appearences, but is, in the end, easy to prepare. I give it, in my recipe, a new form, with beforehand bought products. You can make it at the last minute. You can also construct the Mont Blanc on a Meringue for a more traditional recipe).


Gives 6 portions.
Total time: 20 minutes.
Source: Le Journal de Montréal.

3 soup spoons of Chiselled Basil
3 soup spoons of Chiselled Thyme
2 soup spoons of Chiselled Summer Savory
1 soup spoon of Chiselled Rosemary
1 soup spoon of Chiselled Marjoram
1 soup spoon of Chiselled Origanum marjoranum
1 tea spoon of Chiselled Lavander Flowers
1/2 tea spoon of Salt
450 g of Non-salted Butter, softened and diced (1 pound)
900 g of Large Raw Shrimps, unshelled (2 pounds)
1 soup spoon of Ground Pepper


1. In a culinar robot, mix the Salt and the Herbs one by one. Add the Butter and mix slowly to obtain a smooth and very green Preparation. With a Spatula, transfer the Preparation on a sheet of plastic wrap. Roll the Butter into a long stick. Wrap it and refrigerate for at least 2 hours.

2. Remove the Butter from the fridge. Cut a slice of about the size of a soup spoonfull. In a saucepan, melt the Herbes de Provence Butter. Add the Shrimps and brown them at Medium heat for about 7 minutes or untill all the Shrimps are pink. Add some Pepper and sauté them for a minute. Share the Shrimps in the plates.

3. Cut the remaining Butter into slices. Garnish each plate with a slice of Butter and serve.

4. Enjoy (A recipe easy to prepare that put up with either Dried or Fresh Herbs).


Gives 6 portions.
Total time: 2 hours of refrigeration + 20 minutes.
Source: Le Journal de Montréal.

8 Cooked Crepes
225 g of Grated Gruyere Cheese (8 ounces)
450 g of Cooked Aspargus (1 pound)
1 soup spoon of Thinly Grated Lemon Zest
Salt and Pepper

For the Sauce:

125 mL of Plain Yogurt (1/2 cup)
125 mL of Prepared Mayonnaise (1/2 cup)
1/2 tea spoon of Saffron
2 soup spoons of Lemon Juice.


1. Prepare the Sauce. In a bowl, mix all the Ingredients. Cover and refrigerate. Preheat the oven at 400¤F (200¤C). Cover a pastry plate with greaseproof paper.

2. On a working surface area, spread out the Crepes. Garnish each Crepe with some Grated Cheese and some Aspargus. Sprinkle with the Lemon Zest. Add some Salt and Pepper. Roll them and put them on the plate. Cover them with aluminium paper and put them into the oven for about 10 minutes, or untill the Crepes are hot and the Cheese had melted.

3. Remove from the oven. Serve the Crepes with the Saffron Sauce.

4. Enjoy (A true good and heartwarming meal, nourishing without being too heavy. With its little Sauce served beside the Crepes, instead of an heavy Béchamel Sauce, the whole family can eat some Vegetables).


Gives 4 portions.
Total time: 10 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

4 Big Red Onions, peeled
2 soup spoons of Vegetable Oil
2 Garlic Cloves
1 Sprig of Rosemary
4 Sprigs of Thyme
125 mL of Fresh Cream (1/2 cup)
4 soup spoons of Cooked Rice
4 Cooked Bacon Strips, crumbled
4 soup spoons of Grated Parmesan Cheese
1/2 tea spoon of Ground Black Pepper
4 Raw Bacon Strips


1, In a large saucepan filled with Salted Boiling Water, plunge the Onions and cook them for about 12 minutes, or untill they get tender. With a skimmer, remove the Onions and let them cool down.

2. With a little knife, remove their tops and their center without piercing through their exterior. Cut the removed parts of the Onions.

3. Preheat the oven at 400¤F (200¤C). In a saucepan, heat the Oil. Add the Cut Onion, the Garlic, the Rosemary and the Thyme. Brown for 2 minutes. Add the Cream, the Cooked Rice, the Bacon and the Parmesan Cheese. Cook for 3 minutes at Medium heat. Remove from heat. Add some Pepper and mix everything. Fill the centers of the Onions with the Rice preparation.

4. Roll a slice of Raw Bacon aroud each Onion and hold it with a toothpick. Transfer the Onions into an oven plate. Cook in the oven for 20 minutes, or untill the Bacon around the Onions is cooked.

5. Remove from the oven and immediately serve.

6. Enjoy (The pleasure of the simples meals in all its splendour: Onions, Bacon and Herbs).


Gives 4 portions.
Total time: 37 minutes of Cooking + 25 minutes.
Source: Le Journal de Montréal.

2 soup spoons of Butter
4 soup spoons of Sugar
2 Bananas, peeled
60 mL of Rum (1/4 cup)(OPTIONAL)
4 soup spoons of Coconut Flakes

For the Caramel Sauce:

220 g of Brown Sugar (1 cup)
250 mL of Evaporated Milk (1 cup)
1/2 tea spoon of Vanilla Extract
1 pinch of Salt


1. Prepare the Sauce. In a saucepan at Medium heat, melt the Brown Sugar in the Milk while stirring it. Add the Vanilla and cook for about 10 minutes untill the Sauce thicken. Remove from the heat and add the Salt. Let it cool down.

2. In a pan, melt the Butter. Add the Sugar and let it melt at Low heat. Raise the heat let it slightly caramelize. Add the Bananas and roll them into the Caramel. Cook for 2 minutes of each side. Sprinkle with Rum and blaze it. (N.B.: ALWAYS wear oven mitts when you blaze to prevent burns). Remove from heat.

3. As soon as the flames are dozed, tranfer the Bananas into a plate. Sprinkle with Coconut Flakes and serve them with the Caramel Sauce.

4. Enjoy (This very easy and fast recipe gives an energic and rich dessert. To get a little faster, you can use commercial Caramel Sauce).


Gives 2 portions.
Total Time: 10 minutes of Cooking + 5 minutes.
Source: Le Journal de Montréal.

500 mL of Freshly Pressed *Ugli Juice (2 cup)
125 mL of Orange Juice (1/2 cup)
100 g of Sugar (1/2 cup)
2 *Uglis, in half


1. In a saucepan, mix the *Ugli Juice, the Orange Juice and the Sugar. Slightly heat it to dissolve the Sugar. Remove from heat and let it cool down completely.

2. Pour the Sweet Juice into a Pyrex plate of 38 X 25 centimeters (15 X 10 inches). Deepfroze it for an hour. Scratch it with a fork by scratching the sides of the plate to get a lumpy Snow. Put it back in the freezer for 3 hours, scratching it every hour.

3. Cut out the flesh of the *Uglis halves with a Grapefruit kinfe. When serving, put some Granita in the middle of each half. Immediately serve.

4. Enjoy (The *Ugli is always sweet and juicy, so it predestinate it to this simple dessert, fresh in the mouth. The *Ugli can be replaced by Grapefruit or Orange) (*: I didn't found a proper translation for Ugli, so here's what it looks like.THANKS GOOGLE!)


Gives 6 portions.
Total time: 4 hours of Refrigeration + 5 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.