Kitchen time with The Kéb

250 mL of Breadcrumbs (1 cup)
2 Garlic Cloves, minced
30 mL of Fresh Rosemary, chopped (2 table spoons)
30 mL of Fresh Thyme, chopped (2 table spoons)
30 to 45 mL of Olive Oil (2 to 3 table spoons)
2 Racks of Lamb, about 675 g each, frenched (1 1/2 pound)
to taste, Salt and Freshly Ground Black Pepper
45 mL of Grapeseed Oil (3 table spoons)
60 mL of Dijon Mustard (1/4 cup)


1. Preheat the oven to 220°C (425°F).

2. Combine the Bread Crumbs, the Garlic, Rosemary, Thyme and Olive Oil. Set aside.

3. Season the Lamb with Salt and Pepper.

4. Heat Grapeseed Oil in a large skillet over Medium-High heat. Sear Racks of Lamb until golden brown on both sides, about 4 or 5 minutes per side.

5. Remove Lamb from skillet and set aside to cool. Rub the fat part of pieces pieces of Meat with Dijon Mustard and the coat with Breadcrumb Mixture.

6. Transfer Lamb to a roasting pan and roast in oven until internal temperature reaches 63°C (145°F) for Medium-Rare doneness, about 15 minutes (depending on the Meat's thickness).

7. Remove from oven and cover with aluminium foil. Set aside 5 to 10 minutes before carving.

8. Enjoy.


Gives 4 to 6 portions.
Total time: 20 to 25 minutes of Cooking + 15 minutes.
Source: IGA Advertisement

3 Potatoes, non-peeled (600 g)
1 Egg, large size
4 Green Onions/Shallots, thinly cut
1/3 cup of Fresh Dill, thinly cut (10 g)
110 g of Feta Cheese, crumbled
1 1/2 soup spoon of Lemon Juice (23 mL)
Salt and Pepper to taste
1 soup spoon of Canola Oil (15 mL)
600 g of Salmon Fillet, in 4 pieces
2 soup spoons of Olive Oil (30 mL)
2 soup spoons of Fresh Chives, thinly cut (5 g)


1. Preheat the oven at 215°C (425°F). Boil the Potatoes until they are tender, then peel them while they are still hot, put them in a bowl and mash them. Slightly whip the Egg and add it to the Potatoes. Mix everything with the Green Onions, 1/4 cup of Dill, the Feta Cheese and the Lemon Juice. Slightly salt and pepper it. Leave it to cool down in the fridge for some minutes until the concistancy of the mix is pretty firm.

2. Heat the Canola Oil in a thick-bottomed, ribbed frying pan. Divide the mix in balls of about the size of a golf ball, flatten them and cook them until they are well colored, about 3 minutes for each side, turning them once.

3. In the meantime, pour the Olive Oil on a plate and put the Salmon pieces on it, the skin side facing down, and smear Oil on them. Salt and generously pepper them and cover them with the Chives and the Remaining Dill. Cook at the center of the oven until they are opaque, so for about 10 minutes for a Fillet from 2 to 2,5 centimeters thick. Serve with the Croquettes.

4. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 20 minutes.
Gives 390 Calories/portion.
Cost per Portion: 3,50 CAN$.
Suggested Starter Dish: Raw Vegetables Salad.
Suggested Dessert: Winter Fruits Salad.
Source: Cahier Casa (Via Le Journal de Montral).

4 cups of Cauliflowers, cut into bunches (600 g)
1/2 cup of Green Beans, cut into pieces (50 g)
2 Green Onions, thinly cut
2 cups of Kidney Beans, strained and rinced (500 mL)
100 g of Light Feta Cheese, crumbled
1/3 cup of Extra Virgin Olive Oil (85 mL)
2 soup spoons of Lemon Juice (30 mL)
1/4 tea spoon of Balsamic Vinegar


1. Blanch the Cauliflower in a Salted Boiling Water-filled saucepan until they are Al Dente, so for about 5 minutes.

2. Blanch the other Vegetables in another Salted Boiling Water-filled saucepan, until they are Al Dente, so for about 7 minutes. Strain the Vegetables well and leave them to cool down for some minutes.

3. In the meantime, in a salad bowl, whisk the Lemon Juice, the Oil, and the Balsamic Vinegar with a fork until the Dressing is emulsified.

4. Add the Cooked Vegetables, the Green Onions and the Kidney Beans. Crumble the Feta Cheese and add it into the salad bowl. Well toss. Put it in the fridge for at lean an hour to match the flavors. Verify the dressing and serve.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 15 minutes.
Gives 340 Calories/portion.
Cost per Portion: 3,00 CAN$.
Suggested Starter Dish: Pumpkin Spicy Soup.
Suggested Dessert: Honey Pears and Prunes Compote.
Source: Cahier Casa (via Le Journal de Montréal).

2 Garlic Cloves, thinly cut
4 Green Onions, thinly cut
3 soup spoons of Fresh Coriander, cut (6 g)
1/4 cup of Fish Sauce (65 mL)
1/3 cup of Lime Juice (85 mL)
2 soup spoons of Soy Sauce (30 mL)
2 tea spoons of Sugar (10 g)
1 soup spoon of Whiskey (15 mL)
4 Pork Ribs (700 g)
8 Portobello Mushrooms (340 g)
2 soup spoons of Canola Oil (30 mL)
2 French Shallots, cut (80 g)
1 Dried Red Pepper, cut
4 tea spoons of Cornstarch (10 g)
1 1/3 cup of Rice (240 g)
1 soup spoon of Grilled Sesame Oil (15 mL)


1. Put the Garlic, 2 Green Onions and the Coriander in an hollowed plate. Add 1 soup spoon of Fish Sauce, 2 soup spoons of Lime Juice, the Soy Sauce, the Sugar, the Sesame Oil and the Whiskey. Mix everything well and add the Ribs. Cover and marinate in the fridge from 1 to 2 hours, or a whole night.

2. Preheat the barbecue at "Medium-High".  Cook the Ribs for about 5 minutes per side, smearing them with some Marinade from time to time. Smear the Mushrooms with some Oil and put them on the barbecue. Cook for about 2 minutes, turning them once.

3. In a saucepan, brown the Shallots in the Oil for 2 minutes, then add the Pepper, the Cornstarch, the Remaining Fish Sauce and Lime Sauce. Cook everything for a minute, stirring.

4. Serve the Ribs and the Mushrooms soaked with this Sauce, on a Rice bed. Garnish with the Remaining Green Onions.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 470 Calories/portion.
Cost per Portion: 3,90 CAN$.
Suggested Starter Dish: Strawberries and Mesclun Salad.
Suggested Dessert: Creamy Fruits Cup.
Source: Cahier Casa (via Le Journal de Montréal).

3 Sweet Potatoes, peeled and cut in halves (550 g)
1 Onion, thinly cut (200 g)
11 White Mushrooms, thinly cut (150 g)
1 soup spoon of Olive Oil (15 mL)
340 g of Ground Horse Meat
1/2 cup of Canned Tomatoes (130 g)
10 Drops of Tabasco Sauce
2/3 cup of Chicken Stock (170 mL)
2/3 cup of Deepfrozen Peas (80 g)
2/3 cup of 2% Milk (170 g)
4 tea spoons of Butter (20 g)
Salt and Pepper to taste
4 tea spoons of Tomato Paste (20 mL)


1. Preheat the oven at 205°C (400°F).

2. Boil the Potatoes until they are very tender, so for about 20 minutes. Strain them well and reserve.

3. Sear the Meat in the Oil until it loose its pinkish color, so for about 5 minutes, It is very important to not cook it too mush to prevent it from drying up. When the Meat is golden, add the Onion and cook everything for 2 minutes, still stirring. Then add the Tomatoes, the Mushrooms, the Tomato Paste, the Tabasco Sauce and the Stock. Add the Little Peas and continue to cook for about 5 minutes. Salt and pepper it. Remove from the heat and pour into a large cooking plate.

4. In the meantime, heat the Milk, add the Butter and the Potatoes and create a Mash with a creamy concistancy. Salt and pepper it to taste. Cove the Meat Mix with spoonfuls of Mash, making sure to even the layers.

5. Cook at the center of the oven until the top is well golden, so for about 30 minutes.

6. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 30 minutes.
Gives 340 Calories/portion.
Source: Le Journal de Montréal.

1 bag of 2 pounds of Mussels, carefully rinced.
2 Potatoes (400 g)
1 Onion, thinly cut (200 g)
4 slices of Bacon, cut (80 g)
1 1/2 soup spoon of Olive Oil (23 mL)
3 soup spoons of Butter (40 g)
3/4 cup of 2% Milk (190 mL)
5 soup spoons of White Flour (40 g)
Salt and Pepper to taste


1. Boil the Potatoes, without peeling them, until they are Al Dente from 10 to 15 minutes, then peel them and cut them into slices of about 1/2 centimeter.

2. In a little saucepan, sauté the Onion and the Bacon into the Oil for some minutes. Reserve.

3. Put the Mussels in another saucepan with 1 centimeter of Water into it, cover and cook for 7 minutes: all the Mussels should be opened (throw away those who aren't yet). Remove the Mussels, filter the Liquid and reserve the Mussels and the Liquid separately.

4. Put the same saucepan back on the heat. Melt the Butter at Low heat, add the Flour and cook for 2 minutes, stirring. Slowly add the Milk and the Mussels Cooking Liquid, stirring until you get a creamy concistancy.

5. Add the Bacon, the Onion and the Cooked Potatoes. Cook everything for 5 minutes, stirring from time to time.

6. In the meantime, remove the Mussels from their shell. Keep some for decoration. Put the Mussels back into the saucepan and reheat to the max. Pepper it. Salt it if necessary, then serve.

7. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 20 minutes.
Gives 380 Calories/portion.
Source: Le Journal de Montréal.

6 Italian Sausages (460 g)
1 Red Onion, thinly cut (150 g)
1 Green Pepper, cut into slices (150 g)
2 soup spoons of Olive Oil (30 mL)
1 tea spoon of Fennel Seeds (2 g)
4 Hamburger Bread
2 Bocconcinis, in slices (110 g)
Salt and Pepper to taste.


1. Remove the Sausages' skin and make Patties of about 1,5 centimeter thick. Reserve.

2. In a frying pan, brown the Onion in the Oil for 3 minutes until it's translucid. Add the Pepper and the Fennel Seeds, salt and pepper them and cook everything at Medium-Low heat until the Vegetables are tenderized and a little caramelized, so for about 15 minutes. Remove from heat.

3. In another frying pan, cook the Patties for about 4 minutes by side until the Patties are well cooked. Put a Patty on each Bread, garnish with the Onion Mix and with Bocconcini Slices. Serve.

4. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Gives 460 Calories/portion.
Cost per Portion: 2,50 CAN$.
Suggested Starter Dish: Crunchy Green Lettuce.
Suggested Dessert: Cherry Compote.
Source: Cahier Casa (via Le Journal de Montréal).

250 g of All-purpose Flour (2 cups)
2 tea spoons of Baking Soda (Baking Powder)
2 soup spoons of Sugar
1/4 tea spoon of Salt
3 Separated Large Eggs
375 mL of Milk (1 1/2 cup)
110 g of Melted Butter (4 ounces)
110 g of Little Chocolate Chips (4 ounces)
2 soup spoons of Cocoa Powder


1. In a large bowl, mix the Flour, the Baking Soda, the Sugar and the Salt. Add the Eggs' Yolks and the Milk and slowly mix. Add 75 g (3 ounces) of Chocolate Chips, reserving the Remaining ones for garnishing.

2. In another bowl, with an electric whisk, whip up the Eggs' Whites until they create firm points. Pour into the Preparation and slowly mix it with a spatula to not whisking up the dough too much.

3. Heat the waffle iron. Pour about 125 mL (1/2 cup) of Dough (according to the shaper's instructions) into the waffle iron. Close the waffle iron and cook the Waffles.

4. Remove the Waffles from the waffle iron. Share the Remaining Chcoclate Chips on the Waffles' alveolus. Lightly sprinkle with Cocoa and serve.

5. Enjoy (Here's a true "Treat" Waffles to serve to the well-behaved children. You can add Marple Syrup or Chocolate Syrup for the foodie ones.)


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

1 or 2 "African Devil" Peppers, thinly cut
3 Shallots, minced
2 soup spoons of Lemon Zest, thinly cut
1 tea spoon of Salt
4 Fillet Pieces of Red Tuna
60 mL of Extra Virgin Olive Oil (1/4 cup)
4 Green Onions, cut
4 Soup Spoons of Fresh Cream


1. In a large bowl, mix the Cut Pepper, the Shallots, the Lemon Zest and the Salt. Rub the Tuna Pieces with the Mix. Leave the Fillets in the bowl. Baste with Olive Oil. Cover and let them rest for 10 minutes.

2. In a hot pan, place the Tuna Pieces and the bowl's contents. At Medium heat, brown the Tune for about 3 minutes on each side.

3. Transfer the Tune and the Vegetables on plates. Garnish with Cut Green Onions and serve with Fresh Cream.

4 .Enjoy (This meal with please the Pepper lovers. The Tuna can be replaced with Salmon. The more Pepper you add, the more intense the flavour will be.)


Gives 4 portions.
Total time: 6 minutes of Cooking + 10 minutes of Rest + 10 minutes.
Source: Le Journal de Montréal.

2 "Paula Red" Apples, peeled and finely sliced
1 Lemon, juiced
1/2 of a 397 g package of Frozen Puff Pastry, thawed
1 Egg Yolk
1 Shallot, finely chopped
30 mL of Minced Fresh Tarragon (2 table spoons)
To taste, Pepper
225 g of Oka Cheese, thinly sliced


1. Preheat the oven to 200°C (400°F).

2. Mix the Apples and the Lemon Juice together in a bowl. Set aside.

3. On a lightly floured surface, roll out Puff Pastry into a 15 centimeters X 25 centimeters rectangle (6 inches X 10 inches). Cut a 1 centimeter wide strip (1/2 inch) from all four sides. Brush the rectangle edges with Yolk and then place the Strips on top, pressing gently to form a raised edge.

4. Place Dough on a parchemin-lined baking sheet and sprinkle on the Shallot and the Tarragon. Season with Pepper to taste.

5. Cover the Dough with rows of alternating Pieces of Apples and Cheese Slices.

6. Brush the edges of the Pastry with Remaining Yolk, and the bake in the oven for 20 to 25 minutes, or until Pastry is golden.

7. Serve the Puff Pastry hot or warm.

8. Enjoy (Nothing says fall like the conforting aroma of Hot Apples Baking. The seasonnal headliner goes perfectly with richly aromatic Oka Cheese.)


Gives 4 portions.
Total Time: 30 minutes of Cooking + 15 minutes.
Source: IGA Advertisement.

 
 
110 g of Butter (4 ounces) + 2 soup spoons (For the Apples)
3 Large Apples, in slices
60 mL of Marple Syrup (1/4 cup)
185 g of All-purpose Flour (1 1/2 cup)
1 tea spoon of Baking Soda (Baking Powder)
1/2 tea spoon of Salt
45 g of Flakes (1/2 cup)
3 soup spoons of Brown Sugar
300 g of Sugar (1 1/2 cup)
2 Large Eggs
250 mL of Milk (1 cup)
1 tea spoon of Vanilla Extract
1 Large Apple, peeled and grated
 
 
1. Preheat the oven at 180°C (350°F). Cover 12 muffins molds with either paper or silicone cases.
 
2. Cut the Apple Slices in 2. In a pan, melt 2 soup spoons of Butter. Add the Apple Slices Halves and brown them for 1 minute on each side. Baste with Marple Syrup and bring to a boil. Remove from the heat.
 
 3. In a bowl, mix the Flour, the Baking Soda and the Salt. In another bowl, mix the Brown Sugar and the Flakes.
 
 4. In the bowl of an electric mixer with a flat head, whisk the Butter and the Sugar for 5 minutes. Add the Eggs one by one. At Low speed, add the Flour Mix and alternate it with the Milk. Add the Vanilla and the Apple. Pour the Preparation in the muffin cases. Cover with the Flakes Mix.  Garnish with a Marple Syrup Half-slice of Apple. Cook in the oven for about 25 minutes, or until a toothpick put in the center of the cake gets out clean. The top should be crispy and golden.
 
 5. Remove from the oven. Leave them to cool down for 10 minutes before serving.
 
 6. Enjoy (A beautiful recipe for cute Fruits and Grains Shortbread Biscuits.)
 
 
 Gives 6 portions.
 Total time: 10 minutes of Rest + 25 minutes of Cooking + 15 minutes.
 Source: Le Journal de Montréal.

4 Crushed Garlic Cloves
2/3 cup of Olive Oil (170 mL)
2 tea spoons of Dried Oregano (1 g)
4 Sirloin Beefsteaks, or Ribs Beefsteaks of 1 centimeter thick (1 kilogram)
1 Egg Yolk
1 soup spoon of Lemon Juice (15 mL)
1 tea spoon of Whole Mustard Seeds (5 mL)
1 Bunch of Arugula (150 g)
Salt and Pepper to taste


1. Mix 2 Garlic Cloves, 1 soup spoon of Olive Oil and the Oregano to create a Paste. Soak the Steaks up well then rub them with the Paste. Let it rest for 30 minutes at the room's temperature, or a whole night in the fridge.

2. In the meantime, prepare the Mayonnaise: put in the mixer the Remaining Garlic, the Egg Yolk, the Lemon Juice and the Mustard and well mix everything for a few seconds. With the machine still running, slowly add the Remaining Oil and continue to mix until you get a Thick Cream. Lightly salt and pepper it.

3. Preheat the barbecue. Remove the Steaks from the fridge at least 15 minutes before putting them on the grill at Medium-High heat. For a Medium-Rare cooking, cook for about 3 minutes on each side, turning them only once. In alternative, cook the Steaks in the oven under the grill. Leave them to rest a few minutes before serving.

4. Share the Arugula in the plates, put the Steaks on top of it with their Cooking Juices and slightly salt them. Serve with the Mayonnaise.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 15 minutes.
Gives 600 Calories/portion.
Cost per Portion: 6,00 CAN$.
Suggested Starter Dish: Miso Broth.
Suggested Dessert: Little Fruits Salad.
Source: Cahier Casa (via Le Journal de Montréal).

450 g of Apples, peeled and diced (1 pound)
2 soup spoons of Brown Sugar
2 tea spoons of Ground Cinnamon
110 g of Butter (4 ounces)
100 g of Sugar (1/2 cup)
125 g of All-purpose Flour (1 cup)
1 1/2 tea spoon of Baking Soda (Baking Powder)
1 pinch of Salt
12 Pecan Nuts


1. In a saucepan, at Low heat, cook the Apple Dices, the Brown Sugar and the Cinnamon for 10 minutes. Transfer into a culinar robot and mix. Reserve 180 g (3/4 cup) of the Mash and put the rest into the fridge.

2. Preheat the oven at 375°F (190°C). Butter up 12 shallow muffin molds.

3. In the bowl of an electric whisk, whip the Butter and the Sugar for 5 minutes. Add the Apple Mash. Add the Flour, the Baking Soda and the Salt. Mix just enough to blend everything together.

4. Pour the Preparation into the molds. Place a Pecan Nut on each Cake. Cook in the oven for about 15 minutes or until the top is golden.

5. Remove from the oven and unmold. Leave them to cool down for 10 minutes before serving.

6. Enjoy (A true delight for all ages).


Gives 6 portions.
Total time: 30 minutes of Cooking + 10 minutes of Rest + 30 minutes.
Source: Le Journal de Montréal.

2 soup spoons of Olive Oil (30 mL)
20 Aspargus of Medium size (400 g)
320 g of Fresh Pastas (Linguini)
2 soup spoons of Butter (30 g)
1 French Shallot, finely cut (40 g)
1 Garlic Clove, finely cut
1 cup of Mini-Tomatoes (150 g)
100 g of Feta Cheese cut into little dices
1/3 cup of 15% Cream (85 mL)
1 pinch of Nutmeg
Salt and Pepper to taste


1. Preheat the oven at 230°C/450°F. Put the Aspargus in a single layer on an oiled plate. Lightly salt them and cook at the center of the oven until they brown, so for about 10 minutes.

2. Cook the Fresh Pastas in a large quantity of Salted Boiling Water, until they are Al Dente.

3. In the meantime, in a pan, brown the Shallot and the Garlic in the Butter for 3 minutes, then add the Mini-Tomatoes. Cut the Aspargus into pieces of about 1,5 centimeters and add them to the pan. Add the Feta and well stir while lowering the heat to Very Low. Add the Cream, lightly salt and pepper the Mix, then add the Nutmeg. Strain the Pastas, then pour them into the pan, well mix everything and serve.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 430 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).

110 g of Breadcrumbs (4 ounces)
6 soup spoons of Flakes
60 mL of Milk (1/4 cup)
225 g of Ground Pork (8 ounces)
225 g of Ground Beef (8 ounces)
225 g of Ground Veal (8 ounces)
6 Garlic Cloves, thinly cut
2 Large Eggs, whipped
60 mL of Pesto (1/4 cup)
2 Apples, seeded and cut into quarters
2 Apples, peeled and thinly grated
60 mL of Apple Juice (1/4 cup)
1 soup spoon of Chives, thinly cut
Salt and Pepper


1. Preheat the oven at 400°F (200°C). Lightly butter up a cooking plate of 900 g (2 pounds).

2. In a bowl, mix the BReadcrumbs, the Flakes and the Milk. Leave it to rest for 5 minutes.

3. In a large bowl, mix the Ground Meats, the Breadcrumbs Mix, the Garlic and the Eggs. Add the Pesto and the Grated Apples. Generously salt and pepper it. Pour into the buttered mold, cramming it. Put the Apple Quarters on top, slightly sink them into the Meat. Sprinkle with the Apple Juice.

4. Cover with aluminium paper and cook in the oven for 40 minutes.

5. Remove the aluminium paper and keep cooking for 20 minutes. A thermometer sank into the center of the Meatloaf must show at least 160°F (70°C) for a safe cooking.

6. Remove from the heat. Sprinkle with the Chives and leave it to rest for 10 minutes before cutting it into slices.

7. Enjoy (This Meatloaf can be prepared in the morning or even the day before, and be put in the oven when you get back from work, to have a heartwarming dinner, served with a Spinash Salad. Of course, it is possible to use only one kind of Ground Meat).


Gives 6 portions.
Total time: 1 hour of Cooking + 15 minutes of Rest + 15 minutes.
Source: Le Journal de Montréal.

1 1/2 ounces of Grand Marnier, hot
3 1/2 ounces of Hot Coffee
Fresh Whipped Cream


1. Pour the Grand Marnier and the Coffee in a cup, the garnish with the Whipped Cream.

2. Enjoy.


Source: Grand Marnier advertisement.

3/4 ounces of Grand Marnier
1/2 ounce of Bulleit Bourbon
1/4 ounce of Red Vermouth
3 dashes of Bitters
A Maraschino Cherry for the garnishing


1. Pour all the Ingredients into a shaker filled with Ice and shake. Filter above a glass filled with Ice and garnish with a Maraschino Cherry.

2. Enjoy.


Source: Grand Marnier advertisement.

1 1/2 ounce of Grand Marnier
5 Lemon Quarters
5 Mint Leaves
1 Mint Stem


1. Mash the Grand Marnier with the Lemon and the Mint. Add Ice Cubes, shake and filter above an Ice Cubes-filled glass. Garnish with a Mint Stem.

2. Enjoy.


Source: Grand Marnier advertisement.

1 1/2 ounce of Grand Marnier
3 ounces of Cranberry Juice
1 ounce of Fresh Lime Juice


1. Pour the Ingredients into a shaker filled with Ice Cubes. Shake and filter above a glass filled with Ice Cubes. Garnish with Lime.

2. Enjoy.


Source: Grand Marnier advertisement.

1 1/2 cup of Grand Marnier
2 cups of Fresh Orange Juice
2 cups of Sparkling Water
Fresh Raspberries
Lemon cut into slices


1. Pour all the Ingredients into a pitcher half-filled with Ice cubes, stir and serve into glasses filled with Ice cubes. Garnish with Raspberries.

2. Enjoy (The perfect Punch for the holidays).


Gives 8 portions.
Source: Grand Marnier advertisement.

6 Medium-sized Beetroots, in julienne
2 Carrots, in slices
2 Celery Branches, in cubes
2 Potatoes, in cubes
2 Turnips, in cubes
2 cups of Minced Red Cabbage
1 Minced Large Onion
1,5 L of Vegetables Stock (6 cups)
1 Diced Tomatoes Can
2 Garlic Cloves, mashed
1 Garnished Bunch
7,5 mL of Caraway (1/2 soup spoon)
30 mL of White Vinegar (2 soup spoons)
Olive Oil
Sour Cream
Dill


1. In a large pot, sweat all the Vegetables in the Oil for 5 minutes.

2. Add the Diced Tomatoes, the Garlic, the Caraway, the White Vinegar and the Garnished Bunch.

3. Cover with the Vegetables Stock and let it stew at Low heat for an hour.

4. Serve with Sour Cream and Dill.

5. Enjoy.


Gives 12 portions.
Inspiration: Recettes du Québec, recettes.qc.ca
Source:  Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal)

2 Bass fillets, in little pieces
125 mL of Strawberries, in pieces (1/2 cup)
125 mL of Mango, in pieces (1/2 cup)
2 French Shallot, thinly cut
30 mL of Fresh Chives, cut (2 soup spoons)
15 mL of Lemon Zest (1 soup spoon)
Olive Oil in adequate quantity
Lime Juice in adequate quantity


1. In a bowl, combine all the Ingredients. Adjust the Oilve Oil and Lime Juice quantities to get the wanted concistancy. Refrigerate 20 minutes.

2. Enjoy.


Gives 4 portions.
Source: Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal)

500 mL of Spelt Flour (2 cups)
375 mL of Bread Wholewheat Flour (1 1/2 cup)
310 mL of Water (1 1/4 cup)
5 mL of Yeast (1 tea spoon)
5 mL of Salt (1 tea spoon)


1. Mix, at Low speed, the Spelt Flour with the Wholewheat Flour and the Water for 5 minutes.

2. Leave the Dough to rest for 30 minutes.

3. Add the Yeast and the Salt to the Dough. Mix and knead at Low speed for 6 minutes.

4. Leave the Dough to raise in a bowl for 90 minutes or until it had doubbled in size.

5. Share the Dough in the number of desired Bread. Cover and let them rest for 30 minutes.

6. Shape the Breads with the Dough carefully and without kneading it.

7. Leave the Bread to rest for 30 minutes.

8. Cook in a preheaten oven at 230°C (445°F) for 35 minutes.

9. Enjoy.


Give 1 Loaf.
Inspiration: milanaise.com.
Source: Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal)

3 Potatoes, peeled (600 g)
2 tea spoons of Pepper Grains (7 g)
2 soup spoons of Coriander Seeds (7 g)
2 soup spoons of Mustard Seeds (20 g)
2 soup spoons of Celery Seeds (20 g)
1 1/4 tea spoon of Salt (5 g)
600 g of Salmon Fillet, cut into 4 pieces
2 soup spoons of Butter (30 g)
2 soup spoons of Canola Oil (30 mL)
1/4 cup of Extra Virgin Olive Oil (65 mL)
1 soup spoon of Lemon Juice (15 mL)
1 soup spoon of Dijon Mustard (15 mL)
Salt and Pepper to taste
1 bunch of Arugula, cleaned (100 g)
4 Raddishes, minced (60 g)
1 soup spoon of Fresh Chives, cut (3 g)


1. Preheat the oven at 450°F. Cut the Potatoes in halves and boil them until they are tender. In the meantime, Ground the next 5 Ingredients and coat the Salmon pieces with that Mix.

2. In a pan, sear those pieces about 2 minutes on each side in the Canola Oil and the Butter, at Medium heat, until the crust is golden. Transfer the Fish into an oven plate and cook until it's opaque, so for about 8 minutes for a Fillet of between 2 and 2,5 centimeters thick.

3. Whisk in a little bowl the Extra Virgin Olive Oil, the Lemon Juice and the Mustard until the Dressing is emuslified. Salt and pepper it to taste. Cut the Potatoes in 4 and put them into a salad bowl. Pour the Dressing on the Hot Potatoes. Add the Arugula, the Raddishes and the Chives. Serve the Fish with the Salad.

4. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Gives 550 Calories/portion.
Cost per Portion: 4,20 CAN$.
Suggested Starter Dish: Mesclun Salad.
Suggested Dessert: Fruits Tricolor Salad.
Source: Cahier Casa (via Le Journal de Montréal).

2 soup spoons of Extra Virgin Olive Oil
1 Shallot, thinly cut
110 g of Littles Button Mushrooms, cut (4 ounces)
320 g of Cooked Short-Grain Rice (2 cups)
2 Large Eggs, whisked
1 tea spoon of Worcestershire Sauce
110 g of Finely Grated Parmesan (4 ounces)
225 g of Thin Breadcrumbs (8 ounces)
1 pinch of Salt
1 pinch of Pepper
55 g of Mozzarella, in 8 cubes (2 ounces)
500 mL of Vegetable Oil (for frying) (2 cups)
3 soup spoons of Butter
4 Garlic Cloves, peeled
450 g of Large Mushrooms, in thick slices (1 pound)


1. In a pan, heat the Olive Oil. Add the Shallots and the Cut Mushrooms. Brown them for 5 minutes. Remove from the heat and transfer them into a bowl.

2. In a large bowl, mix together the Cooked Rice, the Whisked Eggs, the Worcestershire Sauce, the Parmesan, 6 soup spoons of Breadcrumbs, the Salt and the Pepper. Place a little quantity of Shallots Mushrooms and a cube of Mozzarella in the palm of your hands. Create 8 Large Riceballs around the Mushrooms. Roll the Riceballs in the Remaining Breadcrumbs.

3. Pour the Oil into a deep pan or in a fryer (Verify the recommandations of the manufacturer to adjust the quantity of Oil of the fryers). With a skimmer, put the Riceballs into the Boiling Oil. Fry them until the Riceballs are crunchy and golden.

4. In the meantime, in another pan, melt the Butter. Add the Garlic and the Mushrooms Slices. Brown them at Medium heat for about 10 minutes, turning the Mushroom Slices often.

5. With a skimmer, remove the Riceballs from the Oil. Put them 2 minutes on absorbing paper.

6. Serve them with the Roasted Mushrooms Slices.

7. Enjoy (Hot, crunchy and tasty, these Croquettes can be made with either Brown or White Rice. All the Rice Remains are good).


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