Kitchen time with The Kéb

1 Pie Dough
100 g of Sugar (1/2 cup)
1/2 tea spoon of Ground Cinnamon
125 mL of Coconut Milk (1/2 cup)
2 Large Eggs, whisked
1/4 tea spoon of Ground Ginger
225 g of Squash Mash (OR Pumpkin)(8 ounces)

For the Crumble:

110 g of Brown Sugar (1/2 cup)
90 g of All-purpose Flour (3/4 cup)
4 soup spoons of Sugar
1/4 tea spoon of Salt
1/2 tea spoon of Ground Cinnamon
4 soup spoons of Grated Coconut
110 of Non-salted Butter, in dices (4 ounces)


1. Preheat the oven at 400°F (200°C). Cover a pie mold of 23 centimeters (9 inches) with the Dough. Riddle it with holes with a fork. Refrigerate for 30 minutes.

2. Prepare the Crumble. In a bowl, mix every ingredients (except the Butter). Add the Butter and, with your fingers, mix until rough consistancy.

3. In a bowl, mix the Sugar, the Cinnamon, the Cocnut Milk, the Eggs and the Ginger. Mix with the Squash Mash. Pour onto the Pie Dough. Cook in the oven for 15 minutes.

4. Reduce the oven temperature to 350°F (180°C). Continue to cook for 25 minutes or until the Garnishing is almost set.

5. Remove the mold from the oven. Cover with the Crumble Mix. Cook in the oven for 20 more minutes.

6. Remove the mold from the oven and let it rest 20 minutes before serving.

7. Enjoy (A rustic and exotic Pie at the same time: the Coconut added to the Crumble give some punch to this dessert).


Gives 6 portions.
Total time: 30 minutes of Cooking + 30 minutes of Refrigerating + 20 minutes.
Source: Le Journal de Montréal.

3 1/4 cup of Water (800 mL)
1 tea spoon of Salt
1 1/2 cup of Corn Semolina (Polenta)(200g)
120 g of Gorgonzola Cheese or other Creamy Blue Cheese
Pepper, to taste


1. Pour the Water and the Salt in a saucepan. Carefully bring the Water to a boil (It is important to not boil it too fast to prevent lumps). Pour the Corn Semolina, sprinkling, while whisking it. Cook at Low heat by stirring it from time to time with a wooden spoon for 40 minutes. Out of the heat, add the Cheese and stir vigorously. Pepper it and serve.

2. Enjoy (Note: The exact quantity of Necessary Liquid will depend of the kind of Semolina used. In general, you multiply by 4 the weight of the Semolina, making sure to add more Liquid if the Grains are bigger for a more flexible result. Make sure you have a little Boiling Water-filled saucepan close by to dilute the Polenta if it is too thick to your taste).


Gives 4 portions.
Total time: 40 minutes of Cooking + 5 minutes.
Gives 190 Calories/portion.
Cost per Portion: 2,00 CAN$.
Suggested Starter Dish: Rosemary and Navy Beans Soup.
Suggested Dessert: Cup Oranges.
Source: Cahier Casa (via Le Journal de Montréal).

1 tea spoon of Dijon Mustard
1 soup spoon of Wine Vinegar
60 mL of Extra Virgin Olive Oil (1/4 cup)
1 Pinch of Salt
1 tea spoon of Thinly Grated Fresh Ginger
2 soup spoons of Thinly Cut Parsley
2 soup spoons of Thinly Cut Chives
450 g of Canned Flageolets, strained (1 pound)
2 Radicchio (or Red Chicory), minced
110 g of Cooked Lardons (4 ounces)
1 Little Onion, minced
110 g of Crumbled Goat Cheese (4 ounces)


1. In a salad bowl, with a whisk, mix the Mustard, the Vinegar, the Olive Oil and the Salt. Add the Ginger, the Parsley and the Chives. Mix. Add the Flagoelets, the Radicchio, the Lardons and the Onion.

2. Toss the Salad. Share within the plates. Garnish them with Goat Cheese Crumbs and serve.

3. Enjoy (Canned Flageolets are perfect for this fast little meal. The Goat Cheese is particulary interesting with the Flageolets).


Gives 4 portions.
Total time: 15 minutes
Source: Le Journal de Montréal.

3 soup spoons of Extra Virgin Olive Oil (45 mL)
4 tea spoons of Lemon Juice (20 mL)
Salt and Pepper to taste
8 White Mushrooms, thinly cut (110 g)
2 Carrots, grated (200 g)
40 g of Parmigiana Cheese, cut itno shavings
2 Tomatoes, sliced (240 g)
1/2 bunch of Arugula (80 g)
2 cups of Lucerne Sprouts (70 g)
1/4 cup of Classical Dressing (65 mL)


1. In a little bowl, pour the Oil and the Lemon Juice. Salt and pepper them. Whisk this Dressing with a fork until it's emulsified. Reserve.

2. Thinly slice the Mushrooms and put them into a bowl, baste with Half of the Lemony Dressing and well mix. Cut the Cheese into Shavings with a knife-peeler and mix them with the Mushrooms.

3. Peel the Carrots, grate them with a large-notched grater and put them into a second bowl. Baste the Carrots with the Remaining Lemony Dressing and well mix. Put the Mushrooms and the Carrots into individual plates in two separated rises.

4. Place the Other Vegetables directly on the individual plates. Baste the Tomatoes, the Arugula and the Lucerne with the Classical Dressing, then salt and pepper them. Serve.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Gives 280 Calories/portion.
Cost per Portion: 2,60 CAN$.
Suggested Starter Dish: Rosemary and Navy Beans Soup.
Suggested Dessert: Blueberries and Strawberries Cup.
Source: Cahier Casa (via Le Journal de Montréal).

4 Salmon Steaks of about 225 g each (8 ounces)
2 soup spoons of Dijon Mustard
2 soup spoons of Extra Virgin Olive Oil
450 g of Deepfrozen Edamame Beans (1 pound)

For the Anchovy Butter:

20 Oil Anchovy Fillets
3 Garlic Cloves
1 tea spoon of Thinly grated Lemon Zest
225 g of Non-salted Butter (8 ounces)


1. Prepare the Anchovy Butter. In a food processor, mix the Anchovy Fillets, the Garlic and the Lemon Zest until you get a mash. Add the Butter and mix one shot at the time. Transfer the Preparation on a plastic wrap. Roll into a tube. Wrap it up with another layer of plastic wrap and refrigerate for at least 2 hours.

2. Smear both sides of the Steaks with a thin layer of Mustard. Refrigerate for one hour.

3. Preheat the oven at 400°F (200°C). Cover a cooking plate with greaseproof paper.

4. Remove the Steaks from the refrigerator and put them on the plate. Baste with Olive Oil. Cover with greaseproof paper and cook in the oven for 15 minutes, turning the Steaks at mid-cooking.

5. In the meantime, in a Boiling Salted Water-filled saucepan, cook the Edamame Beans for 10 minutes. Strain them. Salt and pepper them, then share them within the plates.

6. Remove the Anchovy Butter from the fridge. Cut into large slices.

7. Remove the Steaks from the oven and put them on the plates. Garnish with the Anchovy Butter and serve.

8. Enjoy (A simple and delicious way to serve Steaks. In the Anchovy Butter recipe, you can replace the Anchovies by Dried Tomatoes).


Gives 4 portions.
Total time: 2 hours of Refrigeration + 20 minutes of Cooking + 20 minutes.
Source: 100% Saumon: 24 recettes pratiques et abordables (via Le Journal de Montréal).

For the Confit of Duck Garnishing: 

2 Confit of Duck Legs
5 Shiitake Mushrooms
1/2 Red Onion
1 Garlic Clove
4 Branches of Mint
4 Branches of Basil
1 Green Onion
1 soup spoon of Black Sesame Seeds
2 soup spoons of Honey
2 soup spoon of Soy

For the Wonton Crisps:

6 Wonton Dough Squares

For the Salad:

4 Handfuls of Arugula
2 tea spoons of Rice Vinegar
2 tea spoons of Soy Sauce
2 tea spoons of Honey
4 tea spoons of Vegetable Oil


1. Preheat the fryer at 375°F.

2. Remove the skin and shred the Confit of Duck Legs. Cut the Wonton Dough Squares in halves so you get triangles. Cut the Shiitake Mushrooms, the Green Onion and the Red Onion into thin slices. Thinly cut the Basil and the Mint Leaves. Cut the Garlic.

3. Fry the Wonton Dough Triangles until they are golden and crunchy. Then, strain them on some absorbing paper.

4. In a hot frying pan, pour a string of Olive Oil and brown the Red Onion with the Shiitake Mushrooms. Add the Confit of Duck and the Garlic and heat them up for a few instants. Add the Soy Sauce and the Honey. Remove from the heat and add the Basil, the Mint, the Green Onion and the Black Sesame Seeds in the last moment. Mix.

5. In a little bowl, whisk together the Rice Vinegar, the Honey, the Soy Sauce and the Oil to create the Dressing. Mix with the Arugula Salad at the very last moment.

6. Put a little quantity of Arugula Salad, on the lenght, in your plate, then 3 Wonton Crisps. Finally put the Duck Garnishing on the Crisps.

7 .Enoy.


Gives 4 portions.
Total time: 30 minutes.
Author: Damien Silbermann, from the Atelier & Saveur Team.
Source: Le Journal de Montréal.

1 1/3 Kilogram of Beef Filet Mignon Beef Roast (3 pounds)
30 mL of Olive Oil (2 soup spoons)

For the Pastry:

60 mL of Black Pepper, cut (4 soup spoons)
500 mL of Coarse Salt (2 cups)
375 mL of All-purpose Flour (1 1/2 cup)
8 Eggs Whites
2 Eggs Yolks

For the Béarnaise Sauce:

30 mL of Crushed Green Pepper in Brine (2 soup spoons)
15 mL of White Wine Vinegar (1 soup spoon)
15 mL of White Wine (1 soup spoon)
2 Eggs Yolks
15 mL of Lemon Juice (1 soup spoon)
300 g of Clarified Butter (11 ounces)
Salt and Pepper to taste


1. Preheat the oven at 180°C (350°F).

2. In an Oiled Frying pan, brown the Fillet on all its faces and reserve.

3. In a large bowl, mix all the Ingredients for the Pastry (except the Eggs Yolks). Roll the Dough out between 2 layers of plastic wraps to get a a shape slightly bigger than the cooking tray. Reserve.

4. Smear the bottom of the tray with the Eggs Yolks, put the Filet Mignon in and recover with the Dough. It is very important to well seal the Dough to the bottom of the tray so the Juices won't evaporate.

5. Cook in the oven for 40 minutes or until the wanted cooking.

6. In a little saucepan, at High heat, reduce to near completion the Pepper, the Vinegar and the Wine. Leave it to cool down.

7. In the bowl of a food processor, mix the Eggs Yolks, 30 mL of the Reduction and the Lemon Juice until you get a smooth Mix. Gradually add the Butter and season to taste.

8. When serving, remove the Beef Filet Mignon from the Pastry and serve with the Béarnaise Sauce.

9. Enjoy.


Gives 4 portions.
Total time: 40 minutes of Cooking + 35 minutes.
Source: Métro Advertisement.

For the Leg of Lamb:

1 Leg of Lamb, about 2 Kilograms (4 1/2 pounds)
4 to 6 Garlic Cloves, halved or quartered
6 to 8 Sprigs of Thyme, cut in half
Coarse Salt and Freshly Ground Pepper to taste
Olive Oil, to taste

For the Stew:

60 mL of Olive Oil (1/4 cup)
2 Garlic Cloves, halved
1 handful of Sage Leaves, whole or chopped
2 cans of Diced Tomatoes (398 mL / 14 ounces each)
375 mL of Canned White Beans (1 1/2 cup)
Freshly Ground Pepper, to taste
Olive Oil for drizzling over top, to taste (OPTIONAL)


1. Fist, the Leg of Lamb. Preheat the oven at 190°C (375°F).

2. Using a sharp knife, make 10 to 12 small incisions in the Leg of Lamb. Insert a piece of Garlic and a small Sprig of Thyme in each incision.

3. Season the Meat with Salt and Pepper. Drizzle with Olive Oil.

4. Tranfer the Lamb to a roasting pan.

5. Roast until internal temperature reaches 63°C (145°F) for Rare doneness, and 70°C (158°F) for Medium doneness, about 1 1/2 to 2 hours depending on the Meat's size and thickness.

6. While the Lamb is roasting, prepare the White Beans Stew. Heat Olive Oil in a large skillet over Medium heat.

7. Add the Garlic and the Sage.

8. Fry from 1 to 2 minutes or until the Garlic starts to become golden brown. Season them with Salt and Pepper.

9. Add the Tomatoes. Bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally.

10. Add the White Beans and continue to cook for 5 to 7 minutes.

11. Immediately before serving, drizzle the Beans with the Olive Oil.

12. When the Leg of Lamb is cooked, cover with aluminium foil and let stand for about 15 minutes before carving it. Serve with the White Beans Stew and Carrots with Tops.

13. Enjoy (Nothing goes better than an aromatic, supple Wine when you're serving Leg of Lamb with White Bean, Tomato and Sage Stew).


Gives 6 to 8 portions.
Total time: 1 1/2 to 2 hours + 25 minutes.
Source: IGA Advertisement.

375 mL of All-purpose Flour (1 1/2 cup)
10 mL of Baking Powder (2 tea spoons)
1 Pinch of Salt
250 mL of Sugar (1 cup)
125 mL of Butter at the room's temperature (1/2 cup)

For the Sauce:

250 mL of Marple Syrup (1 cup)
250 mL of Brown Sugar (1 cup)
250 mL of Cream (1 cup)


1.  Preheat the oven at 350°F.

2. Butter up a 13 inches by 9 inches mold. Reserve.

3. In a saucepan, pour all the Ingredients for the Sauce and bring to a boil.

4. Leave it to simmer for 2 minutes.

5. Remove from the heat and reserve.

6. In a bowl, mix the Flour, the Baking Powder and the Salt. Reserve.

7. In another bowl, mix the Butter and the Sugar until you get a creamy consistancy.

8. Add the Egg and well mix.

9. Add the Flour and the Milk in turns, then pour into the mold.

10. Pour the Sauce without mixing them, then put it in the oven for about 35 minutes or until the top is slightly golden.

11. Enjoy.


Gives 4 portions.
Total time: 35 minutes of Cooking + 15 minutes.
Source: Métro Advertisement.

250 mL of Aspargus, cut in pieces of 2,5 centimeters (1 inch) (1 cup)
250 mL of Green Beans, cut into pieces of 2,5 centimeters (1 inch) (1 cup)
30 mL of Cut Dill (2 soup spoons)
2 Minced French Shallots
5 mL of Garlic Blossom or 1 Little Garlic Clove, thinly cut (1 tea spoon)
60 mL of Ricotta Cheese (1/4 cup)
1/2 Lemon, in Thinly Cut Zest
4 X 140 g Skinless and Boneless Salmon Steaks (4 X 4 1/2 ounces)
5 mL of Butter (1 tea spoon)
2 Leek's Whites, cut into julienne
2 Zucchinis, cut into julienne
125 mL of White Wine (1/2 cup)
125 mL of 15% Cream (1/2 cup)
Thinly Diced Tomatoes, to taste
Sea-Salt and Ground Pepper, to taste


1. In a Boiling Salted Water-filled saucepan, cook the Aspargus and the Beans for 5 minutes. Strain them and put them in the bowl of a food processor. Chop it until you get an homogenous Mash.

2. Add the Dill, the Shallot, the Garlic Blossom, the Ricotta, the Lemon Zests and season it.

3. Chop again to well mix everything. Reserve.

4. Preheat the oven at 200°C (400°F).

5. Season the Salmon Steaks. Share the Vegetables Mash on the Salmon Steaks and smear it well.

6 .On a slightly oiled patry plate or coated with parchment paper, put the Salmon Steaks.

7. Cook in the oven from 10 to 12 minutes. In the meantime, in a frying pan, heat the Butter at Medium heat and brown the Leek and the Zucchini from 2 to 3 minutes.

8. Deglaze them with the White Wine and reduce it by half. Add the Cream and reduce again by half.

9. Season it and reserve at Low heat. Serve the Salmon Steaks on the Zucchinis and Leeks Julienne, and if wanted, garnish with the Crushed Tomatoes.

10. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 40 minutes.
Source: Métro Advertisement.

2,5 Kg of Smoked Ham with bone (5 pounds)
500 mL of Apples Juice or Old-fashionned Apples Juice (2 cups)
250 mL of Marple Syrup (1 cup)
2 mL of Ground Clove (1/2 tea spoon)
5 mL of Mustard Seeds (1 tea spoon)
1 entire Garlic Clove
5 mL of Ground Ginger (1 tea spoon)
60 mL of Apple Cider Vinegar (1/4 cup)
5 mL of Dijon Mustard (1 tea spoon)


1. In a broiler just big enough for the Ham (You must be able to set its cover in place), pour the Apples Juice, 1/2 cup of Marple Syrup, the Ground Clove, the Mustard Seeds, the Garlic Clove, 1/2 tea spoon of Ground Ginger and the Apple Cider Vinegar. Add the Ham, the fat facing upward amd bring to a boil at Medium-High heat. Cover and let it stew for 75 minutes. Turn the Ham around at mid-cooking so the upper half can be in the Cooking Juices. Preheat the oven at 190°C (375°F).

2. Remove the Ham from the heat and turn it a second time. Mix 125 mL of Marple Syrup (1/2 cup) with the Other 1/2 tea spoon of Ground Ginger and pour on the Ham. Put it into the oven without covering it for 15 minutes or until the top of the Ham is golden. Remove from the oven and put it into a large service plate. Skim the fat off the Sauce if desired, add the Dijon Mustard and cook for 15 minutes at High heat. Serve with the Ham.

3. Enjoy.


Gives 8 portions.
Total time: 1 hour 45 minutes of Cooking + 15 minutes.
Source: Métro Advertisement.

2 Star Anise Flowers
125 mL of Sunflower Oil (1/2 cup)
60 mL of Cider or Mead (1/4 cup)
30 mL of Lemon Juice (about 1/2 Lemon)(2 table spoons)
Salt and Pepper, to taste
1 Flap Steak (from 300 to 350 g)
30 mL of Butter, divided (2 table spoons)
1/2 Red Onion, coarsely chopped
170 g of Mixed Mushrooms (Shiitake, Oyster and Mini Bella) (6 ounces)
15 mL of Honey (1 table spoon)
4 Slices of Country Loaf Bread
4 Slices of Le Migneron de Charlevoix Cheese


1. Using a mortar and a pestle, crush the Star Anise Flowers.

2. Combine together the Star Anise, the Oil, the Cider, the Lemon Juice, the Salt and the Pepper in a small bowl. Taste and adjust the seasoning as needed.

3. Use this Mixture to marinate the Flap Steak for at least one hour (ideally up to 6 hours).

4. In a non-stick skillet, melt 15 mL of Butter (1 table spoon) and then fry the Onion and Mushrooms. When the Vegetables are almost caramalized, add the Honey. Season with Salt and Pepper. Set aside.

5. Butter the Bread Slices on Both sides. Remove the Flap Steak from the Marinade, shaking off any excess. Fry the Flap Steak in a skillet over High heat. When the Meat reaches Medium-Rare doneness, cut it into 2 centimeters slices (1/2 inch).

6. Place the Sliced Flap Steak, Onion Mixture, Mushrooms and Cheese on two Slices of Bread. Top with the 2 Remaining Slices. Using the same skillet, grill the Sandwiches until desired doneness (The Cheese should be melted).

7. Serve with an Arugula Salad drizzled with Simple Vinaigrette. (Oil, White Balsamic Vinegar, Salt, Pepper and a Little Ground Star Anise).

8. Enjoy (Thrill your guests with a Five Star Grilled Cheese worthy of the most refined palates! For maximum tenderness, always cut the Meat across the grain. This makes it easier to chew!).

Gives 2 portions.
Total time: 15 minutes of Cooking + 1 hour.
Author: Christian Bégin.
Source: IGA Advertisement.

125 mL of Extra Virgin Olive Oil (1/2 cup)
2 soup spoons of Cider Vinegar
1/2 tea spoon of Ground Curry
225 g of Canned Black-eye Peas, strained (8 ounces)
110 g of Canned Corn, strained (4 ounces)
1 Onion, cut
3 Medium Tomatoes, diced
2 soup spoons of Cut Parsley
Some Lettuce Leaves
Salt and Pepper


1. In a large bowl, mix the Olive Oil, the Vinegar and the Ground Curry. Salt and Pepper it. Add the Black-eye Peas and mix. Reserve for 5 minutes.

2. Add the Corn, the Onion, the Tomatoes and the Parlsey. Mix and let it rest for 10 minutes.

3. Serve with the Lettuce Leaves.

4. Enjoy (A slightly spiced Salad that will bring some colors to the table).


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

2 soup spoons of Lemon Juice
125 mL of Extra Virgin Olive Oil (1/2 cup)
1 tea spoon of Onion Salt
3 Chicken Breasts, in large strips
8 Little Red and Yellow Peppers, in halves
1 Large Zucchini, in crescents
225 g of Snow Peas (8 ounces)
125 mL of Chicken Stock (1/2 cup)
2 Little Lettuces, plucked off
Salt and Pepper

For the Sauce:

1 soup spoon of Thinly cut Parlsey
1 soup spoon of Thinly cut Chervil
1 tea spoon of Thinly cut Mint
1 good pinch of Salt
3 soup spoons of White Balsamic Vinegar
250 mL of Extra Virgin Olive Oil (1 cup)


1. In a bowl, mix the Lemon Juice, the Olive Oil and the Onion Salt. Add the Chicken Strips and mix. Cover and let them marinate for 20 minutes.

2. In the meantime, prepare the Sauce. In the bottom of a bowl, crush with a spoon the Salt and the Herbs. With a whisk, add the White Balsamic Vinegar, then the Olive Oil.

3. Heat a large pan. Add the Strained Chicken Strips and cook at Medium heat for 2 minutes on each side. Remove the Chicken and put it into a plate.

4. In the same pan, add the Peppers and brown them at Medium heat for 4 minutes. Add the Zucchini and the Snow Peas. Sauté them for 5 minutes. Salt and Pepper them.

5. Put the Chicken Strips back into the pan. Pour the Stock and bring to a boil for 7 minutes.

6. Remove the pan from the heat. Serve with the Lettuce Leaves, with the Sauce as a dipping Sauce for the Chicken and the Vegetables.

7. Enjoy (A copious meal that pass as a light meal).


Gives 4 portions.
Total time: 20 minutes of Maceration + 15 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

60 mL of Olive Oil (1/4 cup) + 45 mL (3 table spoons) of Cooking Oil
5 mL of Lime Zest (1 tea spoon, about 1 Lime)
15 mL of Lime Juice (1 table spoon, about 1 Lime)
2 Garlic Cloves, crushed with a Garlic press
Salt and Pepper to taste
1 Boneless, Skiness Chicken Breast cut into 1 centimeter slices (1/2 inch)
1 Onion, coarsely chopped
1/2 can of Red Kidney Beans, drained and well rinced (540 mL / 19 ounces)
1/2 bunch of Fresh Cilantro and a little more for the garnishing
30 mL of Marple Syrup (2 table spoons)
2 Tortillas (25 centimeters / 10 inches)
1/2 Sweet Red Pepper, diced
1/2 Sweet Green Pepper, diced
250 mL of Grated Sharp Cheddar (1 cup) OR 125 mL of Grated Sharp Cheddar (1/2 cup) + 125 mL of Grated Manchego Cheese (1/2 cup)
To taste, Sour Cream, Mild Salsa and Guacamole on the side


1. Mix together the Olive Oil, the Lime Zest and Juice, the Garlic, the Salt and the Pepper in a mixing bowl and use the Mixture to marinate the Chicken for at least one hour.

2. Heat 15 mL of Oil (1 table spoon) in a skillet over Medium-High heat and fry the Onion until transparent. Add the Beans and the Cilantro and season with Salt and Pepper. Reduce to a Purée in a blender, adding a bit of Olive Oil if needed, until it gets creamy and smooth. Taste and adjust the seasoning if needed.

3. Heat 30 mL of Oil (2 table spoons) in a skillet. Fry the Chicken from 4 to 5 minutes. Add the Marple Syrup and continue to cook until the Chicken is cooked and caramalized. Set aside.

4. Preheat the oven at 180°C (350°F). Place the Tortillas on a pizza pan. Top the Tortillas with the Bean Purée, Chicken Strips and Sweet Peppers. Cover with Cheese.

5. Cook in the oven for 8 to 10 minutes, or until the Cheese is melted and golden brown. Garnish with Fresh Cilantro Leaves. Accompany with Sour Cream, Salsa and Guacamole.

6. Enjoy (Try this fresh new idea for Mexican-style Pizza, a savoury dish that will take taste buds on a journey in the space of a meal! Red Kidney Beans, Sweet Peppers and Manchego Cheese are custom made for L'Olivier d'Anis, a Red Wine that simply adore Pizza!)


Gives 2 Pizzas.
Total time: 1 hour of Marination + 8 to 10 minutes of Cooking + 20 minutes.
Source: IGA advertisement.

500 mL of Milk (2 cups)
100 g of Sugar (1/2 cup)
125 mL of Fresh Lemon Juice (1/2 cup)
2 soup spoon of Cornstarch
2 Large Eggs
6 soup spoons of Thinly Grated Lemon Zest
250 mL of 35% Whipping Cream (1 cup)
4 soup spoons of Icing Sugar
4 Lemon Slices
4 Little Meringues (OR Cookies)


1. In a saucepan, bring to a boil the Milk and the Sugar, mixing until the Sugar is melted.

2. In a large bowl, whisk the Lemon Juice with the Cornstarch. Add the Eggs and the Lemon Zest, whisking vigorously. Slowly pour the HotMilk in, still whisking. Pour everything back into the saucepan. Mixing without stopping, cook at Low heat for 5 minutes or until the Mix thickens.

3. Remove the saucapan from the heat. Pour into a bowl and refrigerate for 20 minutes to cool it down. (Watch out to not refrigerate it for too long or else the Mix will be too solid).

4. In the meantime, whisk the Cream and the Icing Sugar until it creates firm points.

5. Remove the Lemon Mix from the refrigerator. Add the Whipped Cream. Pour everything into a pastry bag. Fill half of tall glasses with the Lemon Cream. Garnish each glass with a Lemon Slice. Fill with the Remaining Lemon Cream. Garnish with the Meringues and serve.

6. Enjoy (Prepared in advance, everyone will love this little light and cool dessert).


Gives 4 portions.
Total time: 20 minutes of Refrigeration + 5 minutes of cooking + 25 minutes.
Source: Le Journal de Montréal.

110 g of Butter (4 ounces) + 1 soup spoon for the mold
100 g of Sugar (1/2 cup) + 1 soup spoon for the mold
115 g of Almonds Powder (1 cup)
2 Large Eggs, whisked
1/4 tea spoon of Almond Extract
60 g of All-purpose Flour (1/2 cup)
1/2 tea spoon of Baking Soda (Baking Powder)
1 pinch of Salt

For the Cherries Sauce:

500 mL of Canned Syrup Cherries with their Juice (2 cups)
1 soup spoon of Cornstarch
4 soup spoons of Sugar
1/2 tea spoon of Almond Extract


1. Preheat the oven at 350°F (180°F). Butter up a round mold or a pan of 6 inches (15 centimeters). Sprinkle with Sugar.

2. In the bowl of a mixer, whisk the Butter, the Almond Powder and the Sugar for 6 minutes. Add the Eggs and the Almond Extract. Slowly add the Flour, the Baking Powder and the Salt. Pour into the mold. Cook into the oven for about 25 minutes or until the cake is well golden.

3. Remove the mold from the oven and turn it over a grill to let it cool down.

4. In the meantime, prepare the Cherries Sauce. In a saucepan, mix all the ingredients. Bring to a boil at Medium heat, stirring to melt the Sugar. Remove the saucepan from the heat and let it cool down for 10 minutes.

5. Pour the Cherries Sauce on the Almond Cake and serve.

6. Enjoy (Raplidly placed in the oven, this Cake is exquisite with its radiant Sauce).


Gives 4 portions.
Total time: 45 minutes of Cooking + 10 minutes of Rest + 20 minutes.
Source: Le Journal de Montréal.

170 g of Butter (6 ounces) + 1 soup spoon for the mold
250 g of All-purpose Flour (2 cups) + 1 soup spoon
300 g of Sugar (1 1/2 cup)
4 Eggs
1/2 tea spoon of Vanilla Extract
2 soup spoons of Brown Rum (Optional)
1 1/2 tea spoon of Baking Soda (Baking Powder)
1 pinch of Salt


1. Preheat the oven at 180°C (350°F). Butter and flour up a bread mold.

2. In the bowl of a mixer, whisk with a whip the Butter and the Sugar for 7 minutes. Add the Eggs, the Vanilla and the Rum. Add the Flour, the Baking Powder and the Salt. Slowly mix together to mix everything well.

3. Pour the Dough into the mold. Cook in the oven for 45 minutes, or until a toothpick inserted at its center gets out clean.

4. Remove the mold from the oven. Leave it to rest completely before serving.

5. Enjoy (The real deal. A little dense, but delicious. This recipe make me recall my childhood (Author's note)).

Gives 6 portions.
Total time: 45 minutes of cooking + 15 minutes.
Source: Le Journal de Montréal.

1 1/4 cup of Chocolate Baking Crumbs
1/4 cup of Butter, melted
1 package of Philadelphia Brick Cream Cheese, softened (250 g)
1/2 cup plus 1 table spoon of Kraft Smooth Peanut Butter, divided
1 package (4 serving-size) of Jell-O Vanilla Instant Pudding
1 cup of Cold Milk
2 cups of Thawed Cool Whip Whipped Cream, divided
3 ounces of Baker's Semi-Sweet Chocolate


1. Mix the Crumbs and the Butter; press them onto the bottom and up side of a pie plate. Whisk the Cream Cheese and 1/2 cup of Peanut Butter until they are blended together. Add the Dry Pudding Mix and the Milk; beat for 2 minutes. Stir in a cup of Cool Whip; pour into the Crust. Refrigerate.

2. Microwave the Remaining Cool Whip and Chocolate in a microwaveable bowl on High setting for 1 1/2 to 2 minutes or until the Mixture is blended, stirring after each minute. Cool it down completely.

3. Spread the Chocolate Mixture over the Filling in Crust. Microwave the Remaining Peanut Butter fo 30 seconds; stir. Drizzle it over the Pie. Refrigerate for 4 hours.

4. Enjoy.


Source: Rear side of a 2 Kilograms Kaft Smooth Peanut Butter jar.

450 g of Traditional Lasagnes (1 pound)
2 soup spoons of Extra Virgin Olive Oil
1 Large Onion, minced
225 g of Spinach Leaves (8 ounces)
1 pinch of Ground Nutmeg
750 mL of Tomato Coulis (3 cups)
500 mL of 35% Whipping Cream (2 cups)
4 soup spoons of Grated Parmesan
Salt and Pepper


1. In a Salted Boiling Water-filled saucepan, cook the Lasagnes Al Dente. Strain them.

2. Preheat the oven at 400°F (200°C).

3. In a pan, heat the Olive Oil. Add the Onion and brown it at Medium heat for 5 minutes. Add the Spinach Leaves and bring them down for 3 minutes.

4. Remove the pan from the heat. Sprinkle with the Nutmeg. Salt and pepper it. Share the Mixture on the Cooked Lasagna Sheets. Roll the Lasagnes.

5. Pour the Tomato Coulis in an oven plate. Put the Lasagna Rolls on the Coulis. Pour the Cream on the Lasagna Rolls. Sprinkle with the Parmesan. Cook in the oven for about 10 minutes or until the top is well golden and the Sauce, bubbling.

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

7. Enjoy (An all year round heartwarming little meal).


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

6 Kaffir Lime Leaves
125 mL of Lime Juice (1/2 cup)
250 mL of Orange Juice (1 cup)
100 g of Sugar (1/2 cup)
2 Large Mangoes, peeled and diced
2 soup spoons of Vegetable Oil
1 Large Onion, minced
450 g of Chicken Breast, diced
Salt and Pepper


1. In a Lukewarm Water-filled bowl, soak the Kaffir Lime Leaves for 5 minutes.

2. In a saucepan, mix the Lime Juice, the Orange Juice, the Sugar and the Strained Kaffir Lime Leaves. Bring to a boil and keep stirring to melt the Sugar. Remove the saucepan from the heat and let it cool down for 5 minutes. Pour into a mixer. Add the Mango Dices. Carefully mix until you get a Coulis.

3. In a pan, heat the Oil. Add the Onion and the Chicken Dices. Sauté them for 5 minutes. Salt and pepper them. Sprinkle with the Mango Coulis and mix. Immediately serve.

6. Enjoy (Very flexible, this Coulis can be served as well with Chicken Dices or Shrimps as with Ice Cream).


Gives 4 portions.
Total time: 5 Minutes of Rest + 15 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

4 Large Wheat Tortillas (260 g)
2 Green Apples, cut in thin slices (360 g)
11 Red Onion, cut (150 g)
200 g of Ham, thinly sliced
1/4 cup of Dijon Mustard (65 mL)
1/3 cup of Sour Cream (85 mL)
2 soup spoons of Lemon Juice (30 mL)
1 tea spoon of Curry Powder
1 1/3 cup of Cheddar Cheese, grated


1. Put 2 Tortillas on the work counter. Share the Apples, the Onion and the Ham on the Tortillas. In a little bowl, well mix the Mustard, the Sour Cream, the Lemon Juice and the Curry. Share this Mix between the Tortillas. Garnish with the Cheese and cover the Remaining Tortillas.

2. Cook a Quesadilla on at the time in a frying pan at Medium-Low heat from 1 to 2 minutes, then turn it with a spatula and cook for 2 more minutes until the Cheese is melted and the Tortillas golden. Do not prolong the cooking: the Tortillas must not be crispy, but they must remain souple! Repeat this step with the Other Quesadilla. You can also cook the Quesadillas in the oven at Broil for about 2 minutes on each side.

3. Cut each Quesadilla into 6 parts and serve.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 470 Calories/portion.
Source: Le Journal de Montréal.

4 soup spoons of Butter
900 g of Veal Cubes (2 pounds)
1 tea spoon of Salt
1 tea spoon of Ground White Pepper
3 Garlic Cloves, crushed
2 Shallots, thinly cut
3 soup spoons of All-purpose Flour
500 mL of Dry White Wine (2 cups)
500 mL of Beef Stock (2 cups)
1 Bay Leaf
2 Thyme Branches
450 g of Little White Onions, peeled (1 pound)
125 mL of 35% Cream (1/2 cup)
1 soup spoon of Lemon Juice
1 Large Egg Yolk
2 soup spoons of Cut Chives


1. In a large saucepan, melt the Butter. Add the Veal Cubes and sauté them to golden them on each side. Salt and Pepper them. Add the Garlic and the Shallots. Sprinkle with the Flour and well mix to coat the Meat. Pour the White Wine and the Beef Stock. Add the Thyme and the Bay Leaf. Cover and bring to the boil at Low heat for 1  hour 10 minutes.

2. Add the Little Onions and cook for 20 minutes. With a skimmer, transfer the Meat Cubes and the Little Onions in a service plate.

3. In a little bowl, mix the Cream, the Lemon Juice, and the Egg Yolk. Pour into the saucepan with a whisk. Do not let it boil. Remove from the heat and pour the Sauce on the Meat.

4. Sprinkle with the Chives and immediately serve.

5. Enjoy (A good little sunday meal, from the purest of the family tradition).

Gives 4 portions.
Total time: 1 hour 30 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

2 Green Onions/Shallots, thinly cut
2 Thinly Cut Garliv Cloves
1 soup spoon of Fresh Grated Ginger (14 g)
3 soup spoons of Soy Sauce (45 mL)
2 soup spoons of Miso (30 mL)
2 soup spoons of Olive Oil (30 mL)
1 soup spoon of Lemon Juice (15 mL)
600 g of Salmon Fillets OR Salmon Trout Fillets
1/4 cup of Butter (60 g)
1 cup of Pearled Barley (180 g)
3 cups of Chicken Stock (750 mL)
550 g of Spinach
Salt and Pepper to taste


1. Well mix the first seven Ingredients with some Ground Pepper in an hollowed plate (No Salt since the Sauces are already salted). Put the Salmon into it, turning it around to coat it well with the Marinade, cover and let it rest at the room's temperature for 30 minutes.

2. Preheat the oven at 190°C/375°F or the barbecue at Medium heat. 

3. In the meantime, in a saucepan, brown the Barley for 2 minutes in a soup spoon of Butter. Add the Stock BUT 1/2 cup and cook everything for about 30 minutes. Steam the Spinach.

4. Remove the Salmon from the Marinade, shake it to remove exceeding Marinade and put it on a plate, the skin side on the bottom. Cook at the center of the oven for about 20 minutes, until the flesh is getting opaque. You can also cook it on the barbecue.

5. Serve the Fish with the Barley and the Spinach.

6. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Gives 430 Calories/portion.
Cost per Portion: 5,50 CAN$.
Suggested Starter Dish: Leek and Squash Soup.
Suggested Dessert: Caramel Cream.
Source: Cahier Casa (Via Le Journal de Montréal).

225 g of Black Chocolate Chips (8 ounces)
60 mL of Grand Marnier (1/4 cup)
1 tea spoon of Vanilla Extract
110 g of Butter (4 ounces)
7 Large Egg Yolks
100 g of Sugar (1/2 cup)
1 soup spoon of Thinly Grated Orange Zest
5 Egg Whites


1. In a stainless steal bowl placed over a Bubbling Water-filled saucepan, melt the Chocolate in the Grand Marnier and the Vanilla. Remove from the heat and add the Butter.

2. In the bowl of an electric mixer, whisk the Egg Yolks and the Sugar for 6 minutes. Add the Orange Zest. Pour the Chocolate Preparation in and mix.

3. In a large bowl, whisk the Egg Whites up with an electric whisk. Add Half of them to the Chocolate Preparation, rapidly stirring with a metallic fork. Add the remaining Egg Whites while slowly stirring.

4. Pour into cups. Cover them and refrigerate them for 4 hours before serving.

5. Enjoy (The Frenchs have a soft spot for this smooth dessert that reminds them of their childhood. Rich and silky, this dessert is eaten in little quantities).


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