Kitchen time with The Kéb

1/2 Butternut squash (500g)
1 leek, Only the whites and light green parts. (300g)
1 garlic clover, cut thinly
1 soup spoon of butter (14g)
3 cup of chicken stock (750ml)
Salt and Pepper at will

1. Pre-heat the oven at 375F

2. Cut the squash in half in lenght, remove the seeds and put them aside. Place the halves on a plate, the cut side facing the plate, and cook untill tenderness.

ALTERNATIVE METHOD.

Cook each half alone in the microwave. Cover them with plastic wrap, but let an end uncovered. Cook at high intensity for about 8 minutes by half-squash.

Let the halves cool down and cut the flesh of them in 1,5cm cubes.

3. Place the seeds on an oven plate, add a little oil and salt and mix. Cook untill they brown while tossing them from time to time for about 20 minutes.

4. Meanwhile, in a pan, brown the leek and the garlic 5 minutes in the butter. Add the squash cubes and cook 2 more minutes while shaking them. Add the stock. Boil it, reduce the heat and let it stew 20 minutes uncovered. Reduce it to a soup with a culinar robot. Serve it in bowls, and add the browned seeds.

5. Enjoy

Gives 4 portions.
Total time: 1h 20minutes
80 calories/portions.
Source: Journal de Montréal

2 Watercress bunches (300g)
2 Onions, roughly cut (400g)
2 Potatoes, cut into pieces and peeled (400g)
2 soup spoons of Butter
2 cups of Chicken stock (500ml)
2 cup of 2% Milk (500ml)
Salt and Pepper, at will.

1. Carefully wash the watercress without soaking it to remove sand and/or dirt. Cut into pieces, while keeping some stems for decoration.

2. Make the butter melt in a pan at medium heat, brown the onion for about 3 minutes, then add de potatoes cubes and the watercress. Cook 4 minutes while tossing it carefully. Add the stock and the milk, boil it, then lower the heat, cover and let it stew for about 15 minutes, untill the vegetables are cooked. Reduce to a soup with the culinar robot untill smooth consistency. Verify the seasonning, then serve.

3. Enjoy.

Gives 6 portions.
Total time: 30 minutes.
150 calories/portion
Source: Journal de Montréal

2 big Grapefruits
1 bunch of fresh Mint
4 Soup spoons of sugar
4 Orange slices


1. With a sharp knife, peel the grapefruits bared over a big bowl. Be sure to remove the peel and the white flesh which sticks to the fruits.

2. Cut the grapefruits into segments and put them into the bowl with their juices.

3. Roughtly cut the Mint leaves and add them to the grapefruits. Cover and let it soak for about an hour into the fridge.

4. Dip the rim of 4 bowl OR 4 glasses in some grapefruit juice and then in the sugar.

5. Serve the Grapefruits segments in the froasted bowl/glasses and decorate each portion with an Orange slice. Serve very cool.

6. Enjoy

Total time: 15 minutes
Gives 4 portions
Difficulty: Easy
**Anti-cancer receipe! :D**
Created by Philippe Castel, Health Chief 2004, elected by his peers.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

I'm gonna slap a recipe at your face now

1. Go buy tortillas and shredded cheese
2.Go home
3.Put tortilla on a plate
4.Spread shredded cheese on the tortilla to your preference
5.Put in microwave
6.Cook until cheese is melted
7.Eat it O.O

Simple no?

3/4 cup of Sugar (200g)
3/4 cup of Olive Oil (175ml)
2 Eggs
2/3 cup of Flour (100g)
1 and 1/4 cup of Bran (100g)
2 cups of Blueberries (300g)

1. In a bowl, whip the sugar and the olive oil.

2. Add the eggs, one at the time.

3. Add the flour and the bran and mix well.

4. Add the blueberries and stirr smoothly.

5. Put the mix into a 23X13 cm (9X5 inches) bred pan, already buttered and floured.

6. Cook in the oven at 190C (375F) for about 35 to 40 minutes.

7. Let it cool down at least 10 minutes before removing it from the pan.

8. Enjoy.


Gives 1 loaf.
Total time: 1h 15 minutes.
Difficulty: Medium.
**Anti-Cancer receipe! :D**
Created by Philippe Castel, Health Chief 2004, elected by his peers.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

Ingredients: 1 lb. of Ground Beef, a bottle of BBQ sauce, sliced Jalapenoes, and a 4 oz. bottle of cayenne pepper.


Step 1: Cook the burger at medium.

Step 2: When you flip the burger for the second time, cover the burger in the BBQ sauce

Step 3: Pour out excess sauce and continue cooking burger

Step 4: After flipping twice more, turn off the heat to allow it time to cool, and begin frying Jalapenoes in seperate pan.

Step 5: When Jalapenoes begin to make your eyes water or nose run from the steam, apply peppers to burger. However, if this does not work for, cook peppers for around... 50 to 60 seconds on medium temp.

Step 6: Sprinkle lightly with Cayenne pepper and place on bum of your choice.

Step 7: Pour a glass of milk for the intense spice and flavor.

Step 8: Enjoy.

4 Garlic clovers, pressed OR cut thinly
1/4 cup of Mayonnaise (65ml)
4 tea spoons of Dijon Mustard
1/4 of Olive Oil (65ml)
3 soup spoons of Leom Juice (45ml)
1 Celeriac of 650g, peeled and grated (About 5 cups)
Salt and Pepper.

1. Prepare the dressing directly into a serving bowl: Put the garlic, the mayonnaise, the mustard, the oil and the lemon juice. Add Salt and pepper. Mix well.

2. Peel and grate the Celeriac at the end, because it will blacken quickly when it's grated. Toss the dressing well. Verify the seasoning and serve.

3. Enjoy

Gives 4 portions
300 Calories/portion
Total time: 10 minutes.
Source: Journal de Montréal

2 Table spoons of Red whine Vinegar
1 string of Olive Oil (30ml)
2 cups of cooked Quinoa
1/2 cup of cherry tomatoes, cut into slices
1/4 cup of Currants
1 French Shallot, cut thinly
1 Celery branch, cut
1 table spoon of fresh parsley, cut
1 table spoon of Tarragon, cut
1 table spoon of fresh chive, cut
2 table spoons of grilled flaked almonds.
1/2 tea spoon of Salt
Pepper

1. In a bowl, Make the dressing by whipping the Vinegar, the Olive Oil, the Salt and the Pepper together.

2. Put the rest of the ingredients into it.

3. Put it into the fridge 30 before serving, to mix the flavours well.

4. Enjoy

*Receipe with low butter, cream and salt! :D*
Gives 6 portions
Total time: 50 Minutes
Created by: Chef Jérôme Ferrer
Source: "100 recettes pour toi mon coeur" (Via Journal de Montréal)

400g of soft/silky tofy
1 2/3 cup of deep-frozen little fruits mixes (200g)
2 tea spoons of Vanilla Essence
3 soup spoons of Honey (65g)
1/4 cup of Lemon Juice (65ml)
4 soup spoons of Coconuts flakes. (12g)(Optionnal)

1. Put the Tofu in the mixer and whisk it at high speed for about 1 minute, untill creamy consistency.

2. Add the fruits and mix well. Add the Vanilla, the Honey and the Lemon Juice. Mix well. Pour it into individual glasses and refrigerate 1 hour before serving.

3. Decorate each glass with Coconuts flakes, if desired, then serve.

4. Enjoy

Give 4 portions
Total time: 1h 15 minutes
150 calories/ portion
Source: www.SOScuisine.com (via Journal de Montréal)

16 Average Scallops, cut into dices of about 1 centimeter (500 g)
1/2 Red Onion, thinly cut (80 g)
12 mini-tomatoes, cut into halves (110 g)
1/4 cup of Lime juice (65 mL)
1/2 Dry Red Pepper, minced
4 soup spoons of Fresh Coriander, cut thinly (10 g)
Salt and Pepper to taste

1. Well mix all the Ingredients, except the Coriander. Let it rest 15 to the room temperature OR up to 2 hours in the fridge.

2. Verify the seasoning, garnish with Coriander and serve into transparent cups.

4. Enjoy (If the idea of eating Raw Seafood isn't appealing for you, you can stew them into Boiling Water until they are barely cooked so for about 2 minutes and cool them down under Cold Water. Mix with a little Olive Oil, cover and keep them somewhere cold until you have to marinate them).

Gives 4 portions
Total time: 15 minutes of Waiting + 20 minutes.
100 calories/portion
Source: Cahier Casa (via Journal de Montréal)

Ingredients:
Flour Tortillas
Shredded Cheese
Hot Sauce
Taco Sauce
1/2 lb. Chicken Breast(uncooked)

Step 1: Grill the Chicken in a Foreman Grill, or, if nothing else, simply on a skillet. Foreman Grill is preferred.

Step 2: Begin lightly toasting the tortilla on the skillet. Keep heat low.

Step 3: Sprinkle Cheese upon the tortilla, and when it melts, turn off heat.

Step 4: Mix 1 oz. Taco Sauce and 1/2 oz. Hot Sauce together. When finished, drizzle on the cheese and tortilla.

Step 5: Place chicken on cheese.

Step 6: Fold, Eat, Enjoy.

Fast Macaroons Semifreddo

1 cup of whipped cream 35% (250ml)
1/4 cup of icing sugar in powder (35g)
1/4 tea spoon of Vanilla Essence
1/2 soup spoon of Rum
4 Amaretti (Little dry almonds macaroons) (12g)
1 egg white
2/3 cup of little fruits (90g)
6 Paper muffins molds

1. Prepare a muffin plate and put the molds in place.

2. In a bowl, whip the cream untill somewhat ferm constistancy. Add the sugar, the vanilla and the rum. Continue to whip untill ferm constistancy. Grind thinly the macaroons and add them to the mix.

3. In another bowl, whip up egg white, then add it carefully to the mix, while folding it with a spatula. Share the mix equally between the molds. Cover the muffin plate with plastic wrap, and cover with an aluminium sheet. Refrigerate into the freezer for 2 hours or a complete night.

4 When serving, turn the desserts out of their molds and decorate them with the little fruits. Leave them at ambiant temperature 15 minutes before serving.

5. Enjoy.

Gives 6 portions.
180 Calories/portion
Total time: 2h 15 minutes
Source: Journal de Montréal

(Cheesecake Factory) Banana Cream Cheesecake

Crust

• 20 vanilla sandwich cookies (Vanilla Wafers)
  
• 4 tablespoons (1/2 stick) margarine, melted

Filling

• Three 8-ounce packages cream cheese, softened
  
• 2/3 cup sugar
  
• 2 tablespoons cornstarch
  
• 3 eggs
  
• 3/4 cup mashed bananas (about 2)
  
• 1/2 cup heavy cream
  
• 2 teaspoons vanilla extract
  

Bavarian cream

• 1 cup cold milk
  
• 1 small package instant vanilla pudding
  
• 1 cup cool whip

1. To make the crust, place the cookies in a blender; pulse until finely crushed. Add the margarine; process with pulses until combined. Press the mixture onto the bottom of a 10-inch spring form pan; refrigerate.

2. Preheat the oven to 350 degrees.

3. To make the filling, beat the cream cheese in a large bowl with an electric mixer at medium speed until creamy. Add the sugar and cornstarch; beat until blended. Add the eggs, one at a time, and continue beating. Mix in bananas, heavy cream and vanilla until incorporated.

4. Pour the cream cheese mixture into the chilled crust.

5. Place the pan on a cookie sheet and bake for 15 minutes. Reduce the oven temperature to 200 degrees and continue baking for 1 hour and 15 minutes or until the center is almost set.

6. Loosen the edges of the cheesecake; let cool completely on a wire rack before removing the rim of the pan. Refrigerate, uncovered, for 6 hours. Allow the cheesecake to stand at room temperature for 15 minutes before serving.

7. Top with Bavarian cream and sliced bananas if desired.

Bavarian Cream
Mix cold milk and pudding with wire whisk until thickened. Fold in cool whip until blended. Spread on chilled check and serve.

Category: Dessert
Total Time: 8 hours

For the Dressing:

1/2 cup of Mayonnaise
2 table spoons of Wine Vinegar OR Apple Vinegar
1/4 cup of Milk
1/3 of Sugar
2 table spoons of Poppy-Seeds

For the Salad:

Baby Spinachs
1 Little basket of Strawberries
1 Red Onion, cut into thin slivers.
White Almonds cut.

1. Put every ingredients of the dressing in a bowl and mix. Put every ingredients of the salad in a big bowl and toss. Put the dressing on the salad.

2. Enjoy

Source: Gabrielle Rocheleau (Via Le Mouton Noir)

Here is my recipe for making Chocolate Chip Cookies. Actually my mom's but I use it too.

What you need
1 egg
Vanilla
White Sugar
Brown Sugar
Baking Soda
Salt
Flour
Margarine (or any type of butter)
Chocolate Chips
And 2 bowls.

First Bowl
2 cups of flour
1/2 tsp salt
1/2 tsp backing soda
Then mix it.

Second Bowl
1 cup margarine
2/3 cup brown sugar
2/3 cup white sugar
1 egg
1 tbsp vanilla extract

Mix second bowl together, then slowly add first bowl a little at a time, mix till batter is nice and thick. When all is mixed, add 1/2 to 1 cup of chocolate chips (or any kind of chips, peanut butter, white chocolate, whatever you want).
Then using your hands, or a pair of spoons, place the batter separately on a pan, make sure it's spaced so they don't mend together while they bake. You can make the cookies big, or small, it depends on how much batter you put on a single spot.
Put oven on at 350, wait for the light to go off. Bake in preheated oven for 8 minutes.
When done, let them sit for a few minutes, then your free to enjoy by yourself, or with friends.

Parsley and Parmesan Mussels

2 pounds of Mussels, rinced and drained. (900g)
3 soup spoons of Olive Oil (45ml)
4 soup spoons of Parmigiano cheese, grated (10g)
3 soup spoons of Garlic and Parsley Stock (45ml)
Salt and Pepper

1. Put the Mussels into a pan with 3 soup spoons of water (more or less). Cover and cook at medium fire untill the mussles opens, usually 6 minutes.

2. In between, in a little bowl, mix well the Olive Oil, the grated Cheese the Garlic and Parsley Stock and a pinch of pepper.

3. Remove the mussels from the pan using a hole spoon and scraps the still closed ones. Open the valves, elimninate those who aren't stuck at the molluscs and let them in their inferior valves. With a spoon, put some Parsley Mix onto each mussel.

4. Put the mussels on a plate and put it into the oven, under the grill, for about 3 minutes, untill the mussels are very hot. Serves.

5. Enjoy


Gives 4 portions.
Total time: 25 Minutes.
Gives 260 Calories/ portion
Source: Journal de Montréal

Home-Made Popcorn

1 tea spoon of Extra virgin Olive Oil (5ml)
1/4 cup of Popcorn corn seeds (50g)
2 tea spoons of Herbes de Provence (1,5g)
Salt

1: Put the Oil and some Salt into a big bowl (6 cups)that goes to the microwave. Add the seeds and shake it well to coat them well.

2: Cover the bowl with a cover that goes to the microwave with small holes on it OR a parchment paper with little holes. Put the bowl into the microwave at High heat for 3 or 4 minutes, or untill the popping sounds begins to slow down at the rate of 1 or 2 seconds between each popping sound. The time depends of the power of the microwave and how big the bowl is. It can takes you severals tries before finding the perfect time.

3: Get the bowl out of the microwave with care, because it will be hot. Sprinkles with the Herbs and serve.

4: Enjoy


Total time: 5 minutes
Gives 2 portions
110 calories/ portions
Source: Journal de Montréal

550 g of Ravioli
1/4 cup of Butter (55 g)
40 Leaves of fresh Sage
4 soup spoons of grated Parmigiano (20 g)
Salt and Pepper

1: Cook the Ravioli into a big pot filled with salted boiling Water.

2: In-between, melt the Butter at Low heat into a saucepan. Add the Sage and let it brew a few minutes to add scent to the Butter, but watch out to not burn it.

3: When the Ravioli are ready, meaning they are Al Dente, put them out of the water with a skimmer, put them into a colander, then put them back into the pot. Add the Sage-filled Butter, the grated Parmigiano and some Ground Pepper.

4: Mix smoothly to coat the Ravioli well and serve immediately.

5: Enjoy


Total Time: 10 minutes of Cooking + 5 minutes.
Gives 4 portions.
480 Calories/portion.
Source: Le Journal de Montréal.

Shrimps-filled Avocados

1/3 cup of Mayonnaise (85ml)
1 soup spoon of Ketchup (15ml)
1/4 table spoon of Tabasco
1 soup spoon of Cognac OR Brandy (Optional)
28 little shrimps, cooked (150g)
2 Avocados (340g)
1 soup spoon of fresh parsley, cut (5g)(Optional)
Salt and Pepper


1. In a bowl, Mix the Mayonnaise, the Tabasco, A little pinch of Salt and the Cognac (Again, optional). Add the shrimps and mix carefully.

2. Cut the avocados lenghtwise and remove the stone. Remove the skin, while making sure to not damage the halves and put them in individual plates. For a better stability, you can remove, with a knife, a few millimeters of the rounded side of the avocados.

3. Put the seasonned shrimps in the avocados halves, then some pepper and the parsley (optional) and serve.

4. Enjoy.


Gives 4 portions
Total time: 15 minutes
250 calories/portion
Source: Journal de Montréal

Cannberries Savoury Pie

1/3 cup of Non-salted Butter(80g)
2/3 cup of Soft Brown Sugar (130g)
1/3 cup of white Flour (All-purpose)(45g)
2/3 cup of Oatmeals (For Gruel)(60g)
3 1/2 soup spoons of Grenoble walnuts, cut (22g)(Optional)
2 Cups of Fresh OR Deep-Frozen Cannberries (200g)
4 Scoops of Vanilla Ice Cream (250ml) (Optional)

1. Pre-heat the oven at 350F/175C. Butter up an Oven plate with a diameter of at least 18cm.

2. In a bowl, Mix the Brown Sugar, the Flour, the Oatmeals, the butter and the walnuts (Again, optional) to make a grainy pastry. Press half of the mix into the plate. Put the canberries, spoon by spoon, on the mix and spread them in an equal layer. Cover them with the rest of the mix.

3. Cook in the center of the Oven untill the fruits are tender and the crust golden, from 35 to 40 minutes. Pull the Savoury pie out of the oven and let it rest at least 30 minutes before serving it with Vanilla ice cream, if desired.

4. Enjoy.


Gives 4 portions
Total time: 45 minutes
380 Calories/Portion
Source: Journal de Montréal.

1 can of Hunts Manwich Sloppy Joe sauce
1 1/2 tsp of dried Sage
1 tsp of Rosemary
1-3 tsp of Onion powder

Make pasta
add sloppy joe sauce
mix to coat
add herbs and seasonings
mix
serve

If one wants one can add celery, carrots, real onions, garlic and if they really want, cooked hamburger.

600g of Pastas of your choice, cooked (3 cups)
80ml of Olive Oil (1/3 cup)
150g of little bunches of Broccoli (2/3 cup)
200g of Shrooms, cut thinly (2 cups)
70g of Carrots, cut in thin slices (1/3 cup)
125ml of Strong Chicken Stock (1/2 cup)
2 soup spoons of undiluted Miso
1 tea spoon of fresh Ginger, grated
150g of ripe Tomatoes, diced (1 cup)
120g of green courgettes, diced (2/3 cup)
2 green Onions, cut thinly
3 tea spoons of sesame grains, grilled
4 soup spoons of fresh Coriander, cut
4 tea spoons of Flaxseeds, ground

1. Heat the Olive Oil in a pan. Cook the Broccoli, the Shrooms and the Carrots at Medium-High heat.

2. Add the Stock and the Miso. Heat the mix. Add the Pastas, the Ginger, the Tomatoes, the Courgettes, the Onions and the Sesame seeds. Let it stew smoothly untill nearly complete evaporation of the liquid.

3. Add the Flaxseeds and the Coriander, rectify the seasoning and serve

4. Enjoy


Gives 4 portions
Total time: 30 minutes
Medium difficulty
Anti-cancer receipe
Created by: Benoît Dussault, Teacher at the École Hôtelière de la Capitale,in Québec City.
Source: "Cuisiner avec les aliments contre le cancer" (Via Journal de Montréal)

Creamy poached Figs.

2 3/4 cups of Tea (700ml)
20 dried Figs
2/3 of Whipping Cream 35% (170ml)
2/3 of Mascarpone Cheese (130g)
Sugar (as you wish)

1. Prepare a somewhat strong Tea, sieves it, pour it into a pan and soak the Figs into it at least 1 hour, preferably 1 night long.

2. Put the pan on the oven, bring the tea to a boil, lower the heat, cover and let it stew for about 10 minutes. Takes the Figs out and put them aside. Bring the liquid to a boil again and reduce it for about a ten minutes untill the liquid become a cordial.

3. In a bowl, whip the cream with an electric whisk. Add the Mascarpone with a spatula. Add much Sugar as you want(The Figs are already sweet enough)

4. Put the mild or cold Figs equally in the cups, while alterning the figs with a spoonful of Mascarpone cream. Coat with the cordial, then serve.

5. Enjoy


Gives 4 portions
Total time: 30 minutes + Soak of the Figs
410 Calories/portion
Source: Journal de Montréal

4 Skate wings of 1kg, whitout skin
1/2 cup of Wine Vinegar (125ml)
9 fresh Sage leaves
Salt and Pepper
1/2 cup of Butter (110g)
1/4 cup of capers (40g)

1. Pre-heat the oven at the minimal temperature to keep the Stake hot untill you serve it.

2. Wash the Skate in water with a soup spoon of vinegar to remove the natural ammoniac of the Skate. Dry it well, then put it into a pot. Cover it with cold Water and 2 soup spoons of Vinegar and the Sage leaves. Salt it, then bring it to a boil while checking it, then lower to low heat and stew it uncovered for about 12 minutes. (It is very important that the water only starts to come to a boil to not damage the fish's flesh.) Verify the cooking by poking the Skate with a needle: The juices that will come out of it MUST be colorless. Get the Skate out of the pot, put it on a plate, cover and put it aside to heat in the oven.

3. Melt the Butter to somewhat High heat untill it browns, (A little more brown than the Hazelnut color), without blackening it, because, if overcooked, it will become indigestible. Add the rest of the Vinegar and the Capers. Put it again on the heat and boil it quickly. Pour that sauce on the Skate and serves it without waiting.

4. Enjoy.

Gives 4 portions.
Total time: 30 minutes.
250 Calories/Portion
Source: Journal de Montréal

2 Chicories (360 g)
2 Granny Smith type green Apples (360 g)
1/3 cup of Classical Dressing (85 mL)
80g of Blue Cheese, crumbled
2/3 cup of Grenoble Walnuts (65 g)
Salt and Pepper to taste


1. Cut the Chicories in julienne strips and put them into a salad bowl.  Finely cut the Apples and add them to the Chicories.

2. Pour the Classical Dressing on them, salt and pepper them and toss  the Salad. Crumble the Blue Cheese on the Salad, add the Grenoble Walnuts and immediately serve.

3. Enjoy.


Gives 4 portions.
Total time: 15 minutes.
Gives 320 Calories/portion.
Source: Le Journal de Montréal.