Kitchen time with The Kéb

60 mL of Peanut Oil (1/4 cup)
450 g of Beef or Chicken, cut into strips (1 pound)
1 Broccoli, separated into small florets
6 Mini Bok Choy, cut in half
3 Red Peppers, cut into strips
6 Garlic Cloves, finely chopped
60 mL of Oyster Sauce (1/4 cup)
30 mL of Chili Sauce (2 table spoons)
15 mL ml of Chopped Ginger (1 table spoon)
1/2 stalk of Lemongrass, finely chopped (optional)
5 mL of Cornstarch (1 tea spoon)
15 mL of Water (1 table spoon)


1. Heat the Oil in a wok or in a sauté pan and fry the Meat. Add the Broccoli, the Bok Choy, the Peppers and the Garlic. Stir fry from 2 to 3 minutes, adding a bit more Oil if needed.

2. Add the Oyster Sauce, the Chili Sauce the Ginger and the Lemongrass. Stir fry from 2 to 3 more minutes.

3. Dissolve the Cornstarch in the Water and add it to the Mixture. Let it thicken from 1 to 2 minutes. Serve over White Rice.

4. Enjoy (The Copada Red Wine is a silky-smooth one with rounded tannins and has a long, generous finish. Enjoy it slightly chilled for a perfect pairing with well seasoned, Grilled Meat. Chief's Secret: You can also serve the Meat over two Roman Lettuce Halves, brushed with Oil, seasoned with Salt and Pepper, and placed under the broiler just long enough for the Lettuce to grill and wilt slightly. Drizzle a little Lemon or Lime Juice over the Lettuce Halves before topping them with the Stri-fried Beef or Chicken.)


Gives 4 to 6 portions.
Total time: 5 minutes of Cooking + 10 minutes.
Source: IGA Advertisement.

2 soup spoons of Vegetable Oil (for the molds)
250 g of Quinoa Flakes (2 cups)
90 g of Oats Flakes (1 cup)
3 soup spoons of Finely Ground Nuts
3 soup spoons of Sunflower Seeds
4 soup spoons of Slived Almonds
2 soup spoons of Dried Cherries
4 soup spoons of Raisins
1 tea spoons of Wheat Sprouts
1 pinch of Salt
1/4 tea spoon of Ground Cinnamon
1/4 tea spoon of Groun Nutmeg
1 Egg, whisked
125 mL of Honey (1/2 cup)
250 mL of Apricot Jam (1 cup)
60 mL of Lukewarm Water (1/4 cup)


1. Preheat the oven at 350°F (180°C). Oil up a cake mold or several small heart-shaped molds. Put a greaseproof paper sheet at the bottom of the molds.

2. In a large bowl, mix the Quinoa and the Oats Flakes, the Sunflower Seeds, the Almonds, the Dried Cherries, the Raisins, the Wheat Sprouts, the Salt, the Cinnamon and the Nutmeg. Add the Egg, the Honey, the Apricot Jam and the Water. Mix so that all the Ingredients coat together.

3. Share the Mix within the molds. Cook in the oven for 25 minutes.

4. Remove the molds from the oven. Leave them to cool down on a grill before removing the mold.

5. Enjoy (Double the recipe, because these Bars conserve themselves for several days.).


Gives 6 portions.
Total time: 25 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

2 Garlic Cloves, minced
1 Leek, finely sliced
2 soup spoons of Butter
32 White Mushrooms, finely sliced
2 soup spoons of Olive Oil
2 soup spoons of White Flour
2 soup spoons of Rice
4 cups of Chicken Stock
1/4 cup of Sour Cream
1/4 cup of Fresh Chives, cut (optional)
Salt and Pepper to taste


1. In a saucepan, brown the Leek and the Garlic into the Butter at Low heat until they are very tender, so for about 10 minutes.

2. In a pan, sauté the Mushrooms in the Oil at Medium-High heat, a small amount at the time, to golden them and not to boil them into the Water they will sweat. Remove them from the pan as soon as they are golden and reserve them.

3. Add the Flour in the saucepan. Cook for 2 minutes while stirring, then add the Rice and the Mushrooms. Pour the Stock, bring to a boil, then lower the heat and let it stew for about 15 minutes, until complete cookin gof the Rice. Salt and pepper it to taste, then reduce to a pulp with a culinar robot.

4. Garnish with Sour Cream and Cut Chives (optional), then serve.

5. Enjoy.


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

1 Large Garlic Clove
1/3 cup of Melted Butter (80 mL)
1 table spoon of Worcestershire Sauce (15 mL)
2 tea spoons of Chili Seasoning (10 mL)
1 tea spoon of Ground Cumin (5 mL)
1 tea spoon of Dried Oregano (5 mL)
1/4 tea spoon of Cayenne Peppers (1 mL)
2 cups of Corn Cereals Squares (Quaker's Squares type) (500 mL)
2 cups of Mini-Pretzels (500 mL)
2 cups of Grilled Oat Cereals (Cheerios type) (500 mL)
2 cups of Little Corn Chips (Fritos type) (500 mL)
2 cups of Cheese Snacks (Goldfish type) (500 mL)


1. With the flat side of a knife, slightly crush the Garlic Clove. In a little bowl, mix the Butter, the Crushed Garlic Clove, the Worcestershire Sauce, the Chili Seasoning, the Cumin, the Oregano and the Cayenne Pepper. Reserve.

2. In a large, shallow oven plate, mix the Remaining Ingredients. Baste with the Butter Preparation and coat everything.

3. Cook in a preheaten oven at 350°F (150°C) for 20 minutes or until the Snacks are slightly golden ( stir twice during the cooking).Place the plate on a grill and leave it to cool down, shaking it from time to time. Remove the Garlic Clove.

4. Enjoy (You can make these Snacks in advance and put them in a sealed container. They will last up to a week at the room's temperature.).


Gives 10 cups (2,5 Liters).
Gives 133 Calories/portion of 125 mL (1/2 cup).
Gives 3 g of Proteins/portion of 125 mL (1/2 cup)
Gives 6 g of Fats (3g of Saturated Fats)/portion of 125 mL (1/2 cup)
Gives 12 milligrams of Cholesterol/portion of 125 mL (1/2 cup)
Gives 18 g of Carbs/portion of 125 mL (1/2 cup)
Gives 1 g of Fibres/portion of 125 mL (1/2 cup)
Gives 312 milligrams of Sodium/portion of 125 mL (1/2 cup)
Source: Party! 1001 idées pour fêter toute l'année (Via L'Express Drummondville).

225 g of Ricotta (8 ounces)
225 g of Cream Cheese (8 ounces)
1/2 tea spoon of Vanilla Extract
1 pinch of Grated Nutmeg
1 soup spoon of Fresh Mint, cut
3 soup spoons of Sugar
8 Cooked Pancakes
4 soup spoons of Raspberries Coulis
125 g of Fresh Raspberries (4 ounces)


1. In a bowl, mix the Ricotta, the Cream Cheese, the Vanilla Extract, the Nutmeg, the Mint and the Sugar.

2. Smear 4 Pancakes with a thin layer of Raspberries Coulis. Cover with a second Pancake, then the Ricotta Preparation.

3. Cover with Raspberries. Sprinkle with a dash of Coulis and serve.

4. Enjoy (A dessert both fresh and heartwarming at the same time to wait for the summer.).


Gives 4 poritons.
Total time: 10 minutes.
Source: Le Journal de Montréal.

500 g of Chinese Broccoli (Gai Lan), cut in halves
1 soup spoon of Canola Oil (15 mL)
1 Garlic Clove, finely cut
1 Dried Red Pepper, finely grated
1 tea spoon of Fresh Ginger, finely grated
1 soup spoon of Miso (Fermented Soy Beans Paste) (15 g)
1 tea spoon of Soy Sauce (85 mL)
1/4 tea spoon of Grilled Sesame Oil


1. Bring about 2 centimeters of Water in the bottom of a wok to a boil. Put the Broccoli Stems on the bottom (to cook them faster) and put the Leaves on top. Cook the Leaves for 3 minutes and put them on a service plate. Verify the cooking of the Stems. If needed, continue the cooking then put them on the plate.

2. Empty the Water from the wok and wipe it well. Heat at Medium heat and add the Canola Oil, the Garlic, the Red Pepper and the Ginger. Cook for 15 seconds when the Oil starts to quiver, making to not burn the Herbs. Add the Miso, about 2 soup spoons of Water, the Soy Sauce and the Sesame Oil. Cook for 15 more seconds. Pour the Sauce on the Broccoli and serve.

3. Enjoy.


Gives 4 portions.
Total time: 5 minutes of Cooking + 5 minutes.
Gives 60 Calories/portion.
Source: Le Journal de Montréal.

2 Kilograms of Braised Lamb, either Neck, Shoulder or Chest, so about 125 g each
2 soup spoons of Olive Oil
1 soup spoon of Flour
2 soup spoons of Tomato Paste
150 g of Large Onions
200 g of Carrots in little dices
2 Garlic Cloves
200 mL of White Wine
1,5 kilogram of Potatoes (as garnishing, but you can also serve this meal with Large Pastas)
200 g of Little Onions (this recipe require that you make Browned Iced Little Onions, but if you want to skip a step, you can use Deepfrozen Little Onions that you put directly into the Sauce halfway through the Meat's cooking)
20 g of Butter
Coarse Salt, Fine Salt, Ground Pepper, Sugar


1. Sear the Lamb Pieces at High heat with the Oil is hot.

2. Add the Large Fine-cut Onions, the Carrots Dices then the Garlic Cloves.

3. Make them slightly sweat without coloration.

4. Sprinkle with Flour.

5. Carefully stir the Meat Pieces to coat them well with the Flour.

6. Deglaze with the White Wine and simmer cook them from 5 to 6 minutes.

7. Moisten with Water (or a White Base) at about 2 centimeters above the Meat Pieces, a little more if you have a meat that demands a little more cooking. Anyway, you will adjust if needed.

8. Add the Mixed Herbs and the Tomato Paste.

9. Bring to a boil, but not too much, then end the cooking in the oven for about 1 hour 30 minutes minimum. The last time I cooked Braised Lamb, I cooked it for nearly 2 hours at Low heat (340°F). (Author's notes)

10. Verify the seasoning.

11. Obviously, if you had cooked the Braised Meat in a nice cooking cooker, you can put it on the center of the table, otherwise use hollowed plates to get a nice quantity of Sauce or in individual little cookers.

12. Enjoy (You will notice that the Sauce may sometimes have some Fats at the surface. You only have to remove the exceeding parts to have a less heavy Sauce. If you want to add some Potatoes to this preparation, put them at mid-cooking directly into the Sauce, then count about 40 minutes. It's important tho that the Potatoes must all be of the same size.).


Gives 8 portions.
Source: Cahier Casa (Via Le Journal de Montréal).

4 Potatoes (800 g)
1/4 Celeriac (160 g)
1/4 cup of Butter (60 g)
2/3 cup of 2% Milk (170 mL)
1 Onion, cut into thin slices (200 g)
1/4 cup of Olive Oil (65 mL)
400 g of Calf Liver, thinly sliced
2 soup spoons of Wine Vinegar (65 mL)
Salt and Pepper to taste


1. Prepare a Potato and Celeriac Mash with the Milk and 2 soup spoons of Butter.

2. In a frying pan, sweat the Onion in the Remaining Butter and Half of the Oil, then cover and cook for 10 minutes at Low heat. Remove the Onion from the frying pan and reserve.

3. Flour the Liver Slices up and remove the Flour Exceeding. Add the rest of the Oil in the frying pan. Add the Liver and cook for 2 minutes at Medium-High heat, turn them and deglaze them with the Vinegar and add the Onion. Lower the heat to Medium heat, cover and cook for 3 more minutes (avoid an extended cooking or else the Liver will harden). Remove from the heat, salt and pepper them.

4. Serve the Slices covered with the Onion and with the Mash.

5. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 15 minutes.
Gives 590 Calories/portion.
Cost per portion: 2,90 CAN$.
Suggested Starter Dish: Grandma's Tomato Cream.
Suggested Dessert: Orange cups.
Source: Cahier Casa (Via Le Journal de Montréal).

4 Potatoes, peeled and cut into dices of 1,5 centimeter (800 g)
3 soup spoons of Olive Oil (45 mL)
2 Chicken Breasts, boned, thinly sliced (600 g)
2 soup spoons of White Flour (15 g)
12 Fresh Sage Leaves
6 slices of Prosciutto, thinly sliced (65 g)
3 soup spoons of White Wine (45 mL)
1/3 cup of Chicken Stock (85 mL)
4 tea spoons of Butter (20 g)
Salt and Pepper to taste


1. In a frying pan, sauté the Potatoes in Half of the Oil, stirring often for about 5 minutes, until they are slightly golden. Salt them, cover and cook them at Low heat until they are tender, so for about 20 minutes.

2. Flatten the Chicken Escalopes down with a mallet, flour them up and shake off the excess. Put a Sage Leaf on each Piece and cover with a slice of Prosciutto. Use a toothpick to fix each of these little Sandwiches.

3. In a second frying pan, sear the Escalopes in the Remaining Oil, the Chicken side facing the bottom. Golden them at High heat for 3 minutes, then turn them on the Prosciutto side. Deglaze with the Wine, lower the heat and cover for 2 minutes. Salt them very slightly (the Prosciutto is already salted) and pepper to taste. Remove the Escalopes and reserve them somewhere warm.

4. Pour the Stock into the Escalopes frying pan and cook at High heat until the Liquid is reduced by half., so for about a minute. Remove the frying pan from the heat, add the Butter and mix until it melts, for about 30 seconds.

5. Serve the Escalopes with the Potatoes, basted with the Sauce.

6. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 15 minutes.
Gives 460 Calories/portion.
Cost per portion: 2,90 CAN$.
Suggested Starter Dish: Cabbage and Apples Salad.
Suggested Dessert: Clementines.
Source: Cahier Casa (Via Le Journal de Montréal).

1 Chinese Cabbage (Nappa) (600 g)
4 Zucchini (500 g)
2 Leeks (600 g)
3 1/2 cups of Soy Sprouted Beans (240 g)
28 Button Mushrooms (400 g)
400 g of Meat for Chinese Fondue
3 soup spoons of Lemon Juice (45 mL)
1/4 cup of Soy Sauce (65 mL)
1/3 cup of Sesame Seeds, ground (45 g)
3 cups of Beef Stock (750 mL)
1 Egg, large size (Optional)


1. Prepare the Meat and the Vegetables: Separate the Leaves from the Cabbage and cut all the other Vegetables into thin slices. Place the slices of Meat on an already prepared service plate.

2. Prepare the Sauce: Well mix the Lemon Juice, the Soy Sauce and the Ground Sesame Seeds into a little bowl.

3. Prepare the Stock: In a saucepan, bring the Diluted Stock with about 1 1/2 cup of Water to a boil. Trasfer enough of this Stock in a fondue pot to fill it from its 2/3 to its 3/4 (the exact amount of Stock will of couse depend on the size of the fondue pot). Take about 1/2 cup of this Stock and add it to the Sauce.

4. At the table: Make sure the Stock is simmering during the whole meal. Keep the Remaining Stock warm on the stove, to add if needed. Each guest dip a piece of Meat or Vegetable into the Stock until it cook at its likings, then dip it into the Sauce. At the end, you can add an Egg, cook a minute and serve the Stock to those who aren't full!

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes (The Cooking is done on the table).
Gives 420 Calories/portion.
Cost per portion: 4,50 CAN$.
Suggested Starter Dish: Cheddar Zucchini Slices of Bread.
Suggested Dessert: Whole oven-baked Apples.
Source: Cahier Casa (Via Le Journal de Montréal).

1 Butternut Squash
625 mL of All-purpose Flour (2 1/2 cups)
7 mL of Baking Powder (1/2 table spoon)
7 mL of Salt (1/2 table spoon)
250 mL of Softened Butter (1 cup)
250 mL of Brown Sugar (1 cup)
1 Egg
15 mL of Orange Zest (1 table spoon)
30 mL of Freshly squeezed Orange Juice (2 table spoons)
500 mL of Plain Granola (or any Cereal of choice) (2 cups)

1. Preheat the oven at 190°C (375°F).

2. Cut the Squash into wedges and remove the seeds. Place the Squash Wedges on a baking sheet and bake for about an hour, or until they are tender. Scoop out the Squash and mash it using a fork or a hand mixer. Set aside to cool down. Reserve 500 mL (2 cups) for this recipe and refrigerate the rest for another use.

3. Use a fork to mix together the Flour, the Baking Powder and the Salt into a bowl. Set aside.

4. In another bowl, use an electric beater to beat the Butter and the Brown Sugar together until it's creamy. Add the Egg, the Reserve Mashed Squash, the Orange Zest and the Orange Juice. Beat the Mixture until all Ingredients are well blended.

5. Slowly add the Dry Ingredients to the Wet Ingredients and beat until the Batter is smooth. (It will be quite thick). Stir it into the Granola.

6. Drop large spoonfuls of the Batter onto a greased cookie sheet.

7. Bake the Cookies from 15 to 20 minutes or until the edges are brown. (If the Cookies aren't golden brown, place the cookie sheet on the upper rack of the oven and finish them under the broiler from 1 to 2 minutes). Let them cool down completely before devouring them.

8. Enjoy.

1/2 soup spoon of Butter (7 g)
1/2 soup spoon of Olive Oil (8 mL)
500 g of Stew Veal Cubes
¸1 branch of Fresh Rosemary (5 g)
1 Onion, finely cut (200 g)
1 Carrot, cut into cubes (100 g)
1 Potato, cut into cubes (300 g)
1 Sweet Potato, cut into cubes (180 g)
2 tea spoons of Dijon Mustard (10 mL)
3/4 cup of Beef Stock (190 mL)
Salt and Pepper to taste
2 soup spoon of Fresh Chives, cut (5 g)
1/2 box of Puff Pastry (200 g)


1. In a saucepan, sauté the Veal Cubes in the Butter and the Oil until they are golden, so for about 5 minutes, the add the Rosemary and the Onion and brown everything until the Onion gets translucid.

2. Remove the Rosemary, then add the Mustard and the Stock. Salt and pepper to taste. Bring to a boil, then lower the heat at Very Low heat, cover and let it simmer for an hour.

3. Add the Carrot and the Potato, bring to a boil again, then cover and let it simmer for another 20 minutes. Add the Sweet Potato and continue to cooking until the Vegetables are cooked Al Dente, so for about 10 minutes. Add the Chives and trasfer everything into an oven plate of about 18 centimeters by 27 centimeters.

4. Preheat the oven at 205°C (400°F). Put the Rolled Puff Pastry on the Veal and Vegetables Garnishing. Cut a little hole in the middle to let the steam gets out. For a better coloration, smear the Pastry with the Whisked Egg.

5. Cook in the center of the oven for 30 minutes. For a well golden Crust, turn the oven to Grill for the last 2 minutes. Serve.

6. Enjoy.


Gives 4 portions.
Total time: 2 hours 15 minutes of Cooking + 15 minutes.
Gives 570 Calories/portion.
Cost per portion: 3,00 CAN$.
Suggested Starter Dish: Grandma's Tomato Cream.
Suggested Dessert: Cupped Oranges.
Source: Cahier Casa (Via Le Journal de Montréal).

2 soup spoons of Melted Butter (for the molds)
500 g of All-purpose Flour (4 cups)
2 1/2 tea spoons of Baking Soda
1 tea spoon of Baking Powder
2 tea spoons of Salt
375 g of Butter (1/4 pound)
200 g of Sugar (1 cup)
330 g of Brown Sugar (1 1/2 cup)
3 Eggs, whisked
2 tea spoons of Almond Extract
175 g of Black Chocolate Chips (1 cup)


1. Preheat the oven at 350°F (180°C). Generously butter up 24 little rectangular molds.

2. In a large bowl, sieve the Flour, the Baking Soda, the Baking Powder, the Salt and the Sugar.

3. In the bowl of an electric mixer, whisk the Butter ,the Sugar and the Brown Sugar for 7 minutes. Add the Eggs and the Almond Extract. Add the Flour Mix and mix until all the Ingredients are blended, without mixing too much.

4. Put some small spoonfuls of Cookie Dough in each mold and smooth it with a spatula. Do a small cut in the center. Put the Chocolate Chips on the Squares, basing yourself on the domino game patterns. Cook in the oven for 9 minutes or until the Cookies are slightly golden.

5. Remove from the oven and let them cool down completely before removing then from their mold on a grill and letting them rest.

6. Enjoy.


Gives 24 Cookies.
Total time: 20 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

4 Medium Bananas
220 g of Black Chocolate Chips (1 1/4 cup)
220 g of Milk Chocolate Chips (1 1/4 cup)
4 soup spoons of Grilled Coconut
1 soup spoon of Sliced Almonds


1. Cover a cooking plate with aliminium paper.

2. Jab sticks in the Bananas and put them on the plate. Put them into the freezer for 10 minutes.

3. Put the Milk and Black Chocolate Chips into a bowl that can go in the microwave. Melt the Chocolate for a minute. Mix. Put it back into the microwave to melt it again for another minute.

4. Remove the Banans from the freezer. Dip them into the Melted Chocolate. Cover them with Coconut and Almonds.

5. Put the Cold Bananas back on the plate. Refrigerate them for at least 30 minutes before serving.

6. Enjoy (The simpliest and most delicious dessert.).


Gives 4 portions.
Total time: Less than 5 minutes of Cooking + 10 minutes.
Source: Le Journal de Montréal.

For the Crust:

1 1/4 cup of Graham Breadcrumbs (310 mL)
Ground Cinnamon, to taste
1/4 cup of Non-salted Butter, melted (60 mL)
1/4 cup of Sugar (60 mL)

For the Garnishing:

16 ounces of Cream Cheese, softened (500 g)
1 cup of Sugar (250 mL)
1/2 cup of Flour (125 mL)
3/4 cup of 35% Cream (175 mL)
2 table spoons of Lemon Juice (30 mL)
1 tea spoon of Vanilla Extract (5 mL)
3 Eggs


1. Preheat the oven at 150°C (300°F).

2. In a bowl, mix all the Crust Ingredients and push it against the bottom of an hinged mold of 21 or 23 centimeters (8 or 9 inches) of diameter.

3.  With a culinar robot or a hand mixer, whisk the Cream Cheese while adding the Sugar and the Flour, until the Mix is smooth. Add the Cream, then the Lemon Juice and the Vanilla. Well mix. Add the Eggs one by one, whisking them good between each addition.

4. Pour the Mix into the mold and cook at the center of the oven for about 1 hour 30 minutes or until the Cake is firm to the touch. Turn off the oven and let the Cake rest for 30 minutes with the door slightly ajar. Cool it down at the room's temperature and refrigerate at least 3 or 4 hours before serving with your favorite Garnishing.

5. Enjoy.


Gives 8 to 10 portions.
Source: "Qu'est-ce qu'on mange? Techniques pour mieux cuisiner.", Les Cercles des Fermières du Québec, www.cfq.qc.ca (via Le Journal L'Express Drummondville).

For the Chocolate Biscuit:

50 g of 50% Almond Paste
50 g of Sugar Powder
150 g of Egg (3 Eggs)
55 g of T55 Flour
25 g of Cocoa Powder
30 g of Butter

For the Morello Cherry Purée:

75 g of Morello Cherry Purée
75 g of Stoned Morello Cherries (deepfrozen)
15 g of Sugar Powder
8 g of NH Pectin (Optional)

For the Chantilly Cream:

60 g of Cream
20 g of Mascarpone
1/2 Vanilla Clove
20 g of Icing Sugar

For the Creamy Chocolate:

70 g of Cream
70 g of Milk
35 g of Egg Yolks (2 Yolks)
10 g of Sugar Powder
90 g of 70% Chocolate Covering


1. First, create the Chocolate Biscuit: Melt the Butter, and let it cool down. Place the Almond Paste in a culinar robot or whisk it with a mixer. Add the Sugar. Well mix everything while making sure you don't leave any grain. Add the Whisked Eggs, little by little. Lightly scrape with a spatula so the Dough is homogenous. Sieve it. Flour it with the Cocoa Powder then make them rain on the Mix and stir everything with a spatula. Mix some of this Dough to the Metled Butter, then pour back everything into the Dough and mix together. Spread the Biscuit regulary on a cooking paper-wrapped cooking plate. Preheat the oven at 200°C and cook at 170°C for 6 minutes. Remove from the oven and let it cool down.

2. Now, the Morello Cherry Purée. Heat the Morello Cherry Purée and the Morello Cherries together. Mix the Sugar with the Pectin and pour everything on the Hot Purée. Well mix together (watch out for the Pectin that can create crumbs), the bring everything to a boil. Pour into a bowl, and cover it with a plastic wrap.

3. Next, the Creamy Chocolate. Mix the Sugar with the Egg Yolks. Heat the Milk and the Cream in a saucepan. Pour the Hot Milk and Cream on the Yolk/Sugar Mix and well mix together. Pour everything back into the saucepan and cook at 82°C while stirring constantly (coating cooking). Right after the cooking, pour this Custard on the Chocolate. Leave it to rest for 10 minutes, then mix from the center to the sides with a spatula.

4. Finally, assemble everything. In a glass, pour the Morello Cherries first, then the Biscuit, then the Creamy Chocolate. You can repeat the steps. Finish with a nice Chantilly Rosette.

5. Enjoy (Of course, it's made on the base of the Black Forest Cake, so with Little Cherries, but you could use this recipe and replace the Cherries with some other Red Fruits, like Raspberries. You can also do this dessert into little circles, put them into the freezer and unmold them about 30 minutes before serving).


Author: Chef Sébastien Brouillet.
Source: Cahier Casa (Via Le Journal de Montréal.)

600 g of Salmon Fillet
1/2 cup of Hazelnuts, or other Nuts, ground (50 g)
1 Slice of Bread, cut (45 g)
1/4 cup of Fresh Chives, finely cut (15 g)
1/4 cups of Fresh Mint, finely cut (15 g)
4 tea spoons of Mayonnaise or more, to taste (20 mL)
Salt and Pepper to taste
1 Fennel, minced (360 g)
10 cups of Baby Spinash (160 g)
1/4 cup of Orange Juice (65 mL)
1 1/2 soup spoon of Lemon Juice (23 mL)
1/4 cup of Extra Virgin Olive Oil


1. Preheat the oven at 95°C/200°F.

2. Put the Salmon Fillet in an oven plate. Salt and pepper it to taste. Ground the Hazelnuts and the Bread, then cover the Fish with that Mix.

3. Cook at the center of the oven for about 50 minutes. Verify the cooking with a fork: the Flesh is cooked if it's not sticking to the tines.

4. Finely cut the Herbs and scatter them on top of the Salmon. Serve with the Mayonnaise and a Fennel and Spinach Salad, seasoned with an Orange, Oil and Lemon Juice Mix.

5. Enjoy.


Gives 4 portions.
Total time: 35 minutes of Cooking + 10 minutes.
Gives 480 Calories/portion.
Cost per portion: 5,10 CAN$.
Suggested Starter Dish: Flageolets Rapid Soup.
Suggested Dessert: Tricolor Fruits Salad.
Source: Cahier Casa (Via Le Journal de Montréal).

225 g of Raspberries (8 ounces)
500 mL of Peach Nectar (2 cups)
2 soup spoons of Sugar
1 soup spoon of Cut Mint
4 Tomatoes, in thin slices


1. In a culinar robot, mix Half of the Raspberries and the Peach Nectar. Add the Sugar and the Mint and mix.

2. Share the Tomato Slices on the plates. Baste with the Raspberry/Nectar Mix. Cover and leave it to steep for 30 minutes.

3. Garnish with the Remaining Raspberries. Serve with some Cookies or an Ice Cream.

4. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Maceration + 15 minutes.
Source: Le Journal de Montréal.

For the Salad:

60 mL of Extra Virgin Olive Oil (1/4 cup)
16 Cherry Tomatoes
2 Yellow Tomatoes, in quarters
2 Orange Tomatoes, in quarters
Some Lettuce Leaves
Some Olives
4 Pieces of Pita Bread, in quarters

For the Houmous:

1 can of Chickpeas, strained (2 cups)
1 can of Navy Beans, strained (2 cups)
60 mL of Lemon Juice (1/4 cup)
2 soup spoons of Tomato Juice
4 Garlic cloves, peeled
2 soup spoons of Finely Cut Parsley
1/4 tea spoon of Cayenne Pepper
1 1/2 tea spoon of Salt


1. Prepare the Houmous by mixing little by little all the Ingredients into a culinar robot, until you get a fine purée. Transfer into a large plate. Create a hole in the center of the Purée with a spoon and pour the Olive Oil in it.

2. Share the Tomatoes on a large plate. Add the Lettuce Leaves and the Olives. Serve with the Pita Bread and the Houmous.

3. Enjoy (The recipe and easely be doubbled for the starving ones or so that there's some remaining for tomorrow's lunch. Use funny-colored Tomatoes, they are so delicious! )


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

2 slices of White Bread, diced
60 mL of Milk (1/4 cup)
225 g of Ground Beef (8 ounces)
450 g of Ground Lamb (1 pound)
2 Garlic Cloves, finely cut
3 soup spoons of Finely Cut Parsley
1 tea spoon of Ground Cumin
1/2 tea spoon of Salt
2 Eggs, whisked
3 soup spoons of All-purpose Flour
4 soup spoons of Extra Virgin Olive Oil
1 Onion, minced
450 g of Deepfrozen (or Fresh) Brussels Sprouts (1 pound)
750 mL of Beef Stock (3 cups)
12 Prunes
1 tea spoon of Harissa


1. In a bowl, mix the Bread Dices and the Milk. Let it rest for 5 minutes.

2. In a alrge bowl, mix the Ground Meats, the Garlic, the Parsley, the Cumin and the Salt. Add the Eggs and the Soaked Bread. Mix. Create Meatballs, then place them on a plate. Refrigerate for 30 minutes.

3. Roll the Meatballs into the Flour.

4. In a large pan, heat 3 soup spoons of Olive Oil. Add the Meatballs and brown them for 5 minutes, turning them often. Add the Onion and the Brussels Sprouts. Brown for 5 more minutes. Pour the Stock and add the Prunes. Bring to a boil. Lower the heat. Cover and let everything stew for 20 minutes. Add the Harissa.

5. Serve with some Semolina.

6. Enjoy (With their oriental taste, these Meatballs are excellent for a family meal, even on Sunday).


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

1 Whole Chocken (1,4 kilograms / 3 pounds)
2 to 5 mL of Salt (1/2 to 1 tea spoon)
Freshly Ground Pepper, to taste
2 Lemons, halved

For the Side Dish:

Roasted Potatoes
Tomato and Cucumber Salad with Finely Chopped Green Onions
Oil, Salt and Pepper

For the Marinade:

250 mL of Plain Yogurt (1 cup)
3 or more Crushed Garlic Cloves, to taste
1 large Lebanese Cucumber or 1/2 English Cucumber, grated (about 175 mL or 3/4 cup)
125 mL of Chopped Dill (1/2 cup)
60 mL of Olive Oil (1/4 cup)
15 mL of Lemon Zest (about 1 Lemon)(1 table spoon)
60 mL of Lemon Juice (about 1 Lemon)(1/4 cup)


1. Using a chef's knife or kitchen shears, cut the Chicken in half through the backbone and spread it out flat (the shape should be resembles of a toad). Season with Salt and Pepper on both sides. Place it on a large dish or in a plastic bag.

2. Mix all the Ingredients for the Marinade in a bowl and then pour it all over the Chicken to coat it well. Marinate in the fridge from 6 to 12 hours or overnight.

3. Preheat the barbecue to High. Turn off half of the burners and place the Chicken on the unlit side, skin-side up, and cook for 30 minutes. Keep the lid closed the entire time while cooking.

4. Turn the Chicken over and continue to cook for 30 more minutes. The internal temperature should reach 82°C (180°F) in the thickiest part of the bird.

5. Cover the Chicken lightly and set it aside away from the heat for 10 minutes. In the meantime, grill the Lemon Halves for a few minutes. Cut the Chicken and serve alongside the Roasted Potatoes and the Tomato and Cucumber Salad.

6. Enjoy (Les Trois Pignons' White Wine is a fresh, balanced Wine. Its lively nose will complement this Barbecue-grilled Chicken perfectly. Tip: To avoid having the fat catch fire and vlacken the Chicken, it's important to cook it over indirect heat, as indicated in the directions. Use the Leftover Dill in a Tomato, Cucumber or Beet Salad, in Green Salads or with Fish Dishes).


Gives from 4 to 6 portions.
Total time: From 6 to 12 hours of Marination + 1 hour of Cooking + 20 minutes.
Source: IGA Advertisement.

2,5 to 3 kilograms (5 1/2 to 6 1/2 pounds) of Pork Blade Roast
Salt and Pepper to taste
Oil for cooking, to taste
2 Onions, sliced
12 Garlic Cloves, unpeeled
15 mL of Coarsely chopped Fresh Thyme (1 table spoon)
15 mL of Coarsely chopped Fresh Oregano (1 table spoon)
250 mL of White Wine (1 cup)
375 mL of Chicken Broth (1 1/2 cup) + 125 mL of More Broth if needed (1/2 cup)
30 mL of Dijon Mustard (2 table spoons)
20 to 30 Mini or Ratte Potatoes
4 to 6 Carrots, chopped into 5 centimeters pieces (2 inches)
100 g of Green Beans, whole (1/4 pound)


1. Preheat the oven to 180°C (350°F).

2. Season the Pork well with Salt and Pepper. Pour a little Oil into a roasting pan over High heat and sear the Blade Roast for about 90 seconds per side, and then set aside.

3. Reduce the heat. Sauté the Onions until they are caramelized and, if necessary, add a little Oil. Add the Garlic Cloves, the Thyme and the Oregano. Deglaze the pan with Half of the White Wine and make sure to pick up all the Browned Bits. Allow the Wine to almost completely evaporate.

4. Add the Broth, the Remaining Wine and the Mustard and stir to blend everything together. Place the Blade Roast in the center of the roasting pan and bake covered for 2 hours. 

5. Remove the roasting pan from the oven, turn the Meat over and scatter the Potatoes and the Carrots around it. Bake for another 1 hour 15 minutes. Add the Beans and bake uncovered from 45 to 60 more minutes, basting it regulary. Add more Chicken Broth if needed.

6. Verify the doneness of the Vegetables and Meat (this should be fork tender). Squeeze the Garlic out of the Cloves and discard their skins. Serve directly from the roasting pan at the table.

7. Enjoy (Roasted Garlic is cooked whole and unpeeled (only the papery outer layers are removed). Roasting produces a milder sweeter and less purgent flavor. The Wallaroo Trail Reserve Red Wine have an amply fruity nose and Vanilla and Coconut aromas. It will pair perfectly with a rich, meaty stew).


Gives 4 to 6 portions.
Total time: 4 hours of Cooking + 30 minutes.
Source: IGA Advertisement.

125 mL of Whole Small Raw Shrimps (or 8 to 10 Larger Shrimps, cut up) (1/2 cup)
30 mL of Canola Oil (Or any other Neutral-Flavored Oil to taste) (2 table spoons)
100 g of Thinly Sliced Shiitake Mushrooms without their stems OR Thinly Sliced Cremini Mushrooms (about 1/2 container)
125 mL of Grated Carrots (1/2 cup)
1 Small Garlic Clove, chopped
125 mL of Thinly Sliced Green Onions, divided (1/2 cup)
About 875 mL of Chilled Cooked Brown Rice (3 1/2 cups)
125 mL of Cooked Ham cut into 1 centimeter (1/2 inch) cubes (1/2 cup)
750 mL of Baby Spinach (3 cups) OR 125 mL of Blanched Sweet Peas (1/2 cup)
2 Eggs, beaten
30 mL of Soy Sauce (2 table spoons)


1. In a large skillet, stir-fry the Shrimps over High heat for about 1 to 2 minutes or until they are nice and pink. Set them aside.

2. In the same skillet, heat the Oil over High heat and sauté the Mushrooms for 3 minutes or until they release their Juices.

3. Add the Carrots, the Garlic, 60 mL of Green Onions (1/4 cup), the Chilled Rice, the Ham and the Reserved Shrimps. Cook for 3 minutes.

4. Add the Spinach or Peas and mix well.

5. Make a well in the middle of the pan and pour in the Beaten Eggs.

6. Cook for 1 minute without stirring, the mix the Egg into the Rice Mixture.

7. Turn off the heat and add some Soy Sauce to taste.

8. Garnish with the Remaining Green Onions.

9. Enoy (It's best to use Cold Rice because the Starch will have dried so it will fry better. To prepare, cook the Rice according to the package instructions. Add Salt and a little Olive Oil to the Cooking Water. Spred the Rice onto a baking sheet and chill undercovered in the fridge for 30 minutes, then set aside. Fried Rice reheats well and you can add small, cut-up pieces of Leftover Cooked Veggies like Beans, Broccoli, Roasted Peppers, etc. You can also add chopped pieces of Leftover Cooked Sausage. The Ham, Mushrooms and Brown Rice in this recipe have a direct aromatic link with La Pêche Mignonne's White Wine, from Chartier's line of Les Vins Harmoniques Wines.).


Gives 2 portions.
Total time: 8 to 10 minutes of Cooking + 30 minutes of Refrigeration + 30 minutes.
Source: IGA Advertisement.

Vegetable Oil (for the frying)
500 g of Cod (Removed of its Salt) (1 pound)
250 mL of Milk (1 cup)

For the Tartare Sauce:

125 mL of Homemade Mayonnaise (1/2 cup)
2 soup spoons of Cut Parsley
2 soup spoons of Cut Red Onions
2 soup spoons of Cucumber in tiny cubes
1 soup spoon of Cut and Strained Capers
1 soup spoon of Dijon Mustard
1 coffee spoon of Piri-Piri Sauce
Sea Salt
Ground Pepper

For the Frying Dough:

4 soup spoons of Flour
1 coffee spoon of Baking Soda (Baking Powder)
170 mL of Lager Beer (2/3 cup)
2 Eggs
4 soup spoons of Cut Parsley
Sea Salt
Ground Pepper


1. Full the third of a frying pan with Vegetable Oil (or use a fryer) and heat until 180°C (350°F) is reached.

2. In a large bowl, soak the Cod into the Milk for an hour.

3. Prepare the Tartar Sauce: In a bowl, mix all the Ingredients. Refrigerate.

4. Then, prepare the Frying Dough: In a bowl, mix the Flour, the Baking Soda, the Beer, the Eggs and the Cut Parsley. Dip the Cod in this Mix to coat it on all its sides. Remove the Fish from the Liquid with a  skimmer and put it on a plate. Salt and pepper it, to taste.

5. With a spoon, dip the Cod Fillets into the Hot Oil and fry them for about 10 minutes, or until they are well golden and crunshy.

6. Serve with the Tartar Sauce and with Lemon Wedges.

7. Enjoy.


Gives 4 portions.
Total time: 1 hour of Soaking + 15 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

4 Chicken Legs, with their back, without skin (1,2 kilograms)
1/4 cup of White Flour (30 g)
1 Garlic Clove, finely cut
1 French Shallot, finely cut (40 g)
14 Button Mushrooms, sliced (200 g)
2 soup spoons of Butter (30 g)
1 soup spoon of Olive Oil (15 mL)
2 Bay Leaves
1 branch of Fresh Thyme
1/2 cup of White Wine (125 mL)
1/2 cup of Chicken Stock, hot (125 mL)
1 1/2 soup spoon of Tomato Paste (23 mL)
4 cups of Green Beans (400 g)
Salt and Pepper to taste


1. Flour the Chicken Pieces up and brown them in the Butter until they are golden on both sides, so for about 7 minutes. Remove from the frying pan and reserve somewhere warm.

2. Add the Oil, the Garlic and the Shallot and cook everything for 3 minutes while stirring. Deglaze with the Wine, then put the Chicken back into the frying pan. Add the Bay Leaves and the Thyme. Pour the Stock, add the Tomato Paste, cover and let it stew for 30 minutes, turning the Pieces 2 or 3 times. Add the Mushrooms and cook everything for about 10 more minutes. Salt and Pepper it.

3. Blanch the Beans until they are Al Dente, so for about 7 minutes and serve with the Chicken.

4. Enjoy.


Gives 4 portions.
Total time: 45 minutes of Cooking + 10 minutes.
Gives 350 Calories/portion.
Cost per portion: 2,60 CAN$.
Suggested Starter Dish: Creamy Lettuce.
Suggested Dessert: English style Chocolate Cake.
Source: Cahier Casa (via Le Journal de Montréal).