Kitchen time with The Kéb

3 Garlic Cloves
1/2 cup of Fresh Coriander (15 g)
3 g of Fresh Ginger
1/2 Fresh Jalapeno Pepper
1/2 Onion (100 g)
2 soup spoons of Lemon Juice (30 mL)
1 pinch of Cayenne Pepper
1/4 tea spoon of Curry Powder
1/4 tea spoon of Cumin Powder
1/4 tea spoon of Coriander Seeds
1 Chicken Breast, cut into cubes (400 g)
4 tea spoons of Canola Oil (20 mL)
1/2 cup of Coconut Milk (125 mL)
1/2 cup of Chicken Stock (125 mL)
2 tea spoons of Sugar (10 g)
1/4 tea spoon of Cinnamon Powder
4 tea spoons of Raisins (10 g)
1/2 Banana, cut into pieces (80 g)
3 Canned Pineapples (100 g)
4 tea spoons of Fresh Mint, finely cut
1 1/3 cup of Basmati Rice (240 g)


1. Put the first 10 Ingredients into the cup of a mixer with a pinch of Salt and reduce to a Mash. In a bowl, mix one or two spoonfuls of this Mash with the Chicken Pieces stirring to coat them well, then reserve.

2. Heat the Oil in a pan at Medium heat. Add the Mash and cook while stirring for 10 minutes. Add the Coconut Milk, the Stock, the Sugar and the Cinnamon. Bring to a boil, the reduce the heat. Cover and let it stew for 10 minutes.

3. Add the Chicken and cook for 4 minutes while still stirring. Add the Fruits and cook for 2 more minutes. Sprinkle with the Mint and serve on a Steamed Rice Bed.

4. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 15 minutes.
Gives 460 Calories/portion.
Cost per Portion: 2,60 CAN$.
Suggested Starter Dish: Arugula and Cabbage Salad.
Suggested Dessert: Ginger and Porto Grapes.
Source: Cahier Casa (via Le Journal de Montréal).

1/2 cup of Wild Rice (80 g)
4 Italian Sausages (300 g)
1 Onion, cut (200 g)
2 Celery Stems, cut into pieces (140 g)
8 White Mushrooms, sliced (110 g)
1/2 cup of Flaked Almonds (35 g)
3 slices of Whole Weat Bread, in Rough Breadcrumbs (110 g)
1 tea spoon of Salt
1/2 tea spoon of Ground Pepper
1/4 tea spoon of Dried Savory
1/4 tea spoon of Dried Sage


1. Put the Wild Rice in a sieve and rince it well under Running Water. Strain it well. Transfer the Rice into a saucepan with 1 1/2 cup of Boiling Water. Bring to a boil, then lower the heat and leave it to stew for 45 minutes of until it's Al Dente. Strain it well and reserve.

2. In the meantime, remove the skin of the Sausages and add the Flesh into a pan. Cook the Flesh until it's not pinky anymore, so for about 5 minutes, breaking the Flesh into small pieces with a fork. Add the Onion and the Celery and cook until they are barely softened, so for about 3 minutes. Add the Mushrooms and cook everything for 5 more minutes.

3. Transfer the Mix into a large bowl with a holed spoon. Add the Wild Rice. Well mix. Add the Almonds, the Breadcrumbs, the Salt, the Pepper, the Savory and the Sage. Carefully mix. Verify the seasoning and revserve.

4. Stuff the Turkey with this Preparation or cover and cook separately in the oven for 45 minutes. If you cook them separately, add about 1/4 cup of the Turkey's Cooking Juices.

5. Enjoy.


Gives 8 portions.
Total time: 45 minutes of Cooking + 30 minutes.
Gives 160 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).

1 Turkey of 12 pounds (5,5 kilograms)
3 tea spoons of Salt
1/4 cup of Butter (55 g)
Pepper to taste


0. Before you begin: To choose the right quantity of Turkey, you must calculate about 1 1/2 pound (680 g) of Meat per person. You must well defrost the Turkey in a refrigerator before you begin. You must plan at least a day of defrosting with each 4 pounds (1,8 kilogram) of Turkey.

1. Preheat the oven at 325°F / 160°C. After defrosting the Turkey, rince it and dry uo the inside with a towel.

2. Stuff the body and the neck cavities with the Already-prepared Wild Rice Stuffing*. Stretch the neck skin over the Stuffing and fix it on the Turkey with a skewer. Pull the wings behind its back turning their ends. Replace the legs and the tail in place, or attach them with a rope.

3. Put the Turkey on a grill in a shallow broiler, breast facing up. Smear the Butter on the Turkey and sprinkle with the Remaining Salt. Cover the Turkey with aluminium paper, leaving the ends uncovered to let some air come through.

4. Roast for about 5 hours, or until the Stuffing hits a temperature 165°F / 74°C and the Legs hits a temperature of 185°F / 85°C. Baste the Turkey with its Juices 2 or 3 times in the cooking. Remove the aluminium paper for the last hour of cookign and baste while the Turkey is glazing.

5. Leave the Turkey to rest for 20 minutes before serving.

6. Enjoy (* = The Wild Rice Stuffing Recipe can be found here).


Gives 8 portions.
Total time: 5 hours 30 minutes of Cooking + 30 minutes.
Gives 100 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).

17 Aspargus, Medium size (340 g)
2 3/4 cups of Hot Chicken Stock (700 mL)
3 soup spoons of Butter (40 g)
5 soup spoons of White Flour (All-purpose) (40 g)
1/3 cup of 15% Cream (85 mL)
Salt and Pepper to taste


1. Boil the Aspargus until they are tender, so for about 7 minutes. Strain them and stop their cooking by soaking them into a bowl of Cold Water (to keep their green color). Cut into pieces and reserve.

2. In the meantime, melt the Butter at Low heat in a saucepan, then add the Flour and cook everything for 3 minutes, stirring often and making sure to not burn the Mix. Slowly add the Hot Stock, stirring to prevent the creation of lumps. Cook at Medium heat for 5 minutes.

3. Add the Aspargus and cook for 3 additional minutes, then reduce the Soup to a pulp with a mixer. Put the Soup back on the heat, then add the Cream, verify the Seasoning and reheat. Serve.

4. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 5 minutes.
Gives 140 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).

250 g of Orzo
100 g of Shrimps / person for a Starter Dish, 150 g for a Main Course
2 soup spoons of Freshly Cut Parsley
Salt and Pepper

For the Crustaceans Coulis:

500 mL of Water
225 mL of 35% Cream
2 soup spoons of Cognac
2 soup spoons of Olive Oil
1 soup spoon of Tomato Paste (preferently in tube)
1 Minced Onion
2 Minced Carrots
400 g of Lobster, Shrimps or Crab Shells (Ask to your fish seller)
A few Parsley Stems


1. Prepare the Sauce: In a casserole dish, brown the Onions and the Carrots. Add the Shells and the Parsley Stems.

2. When you get a good coloration, deglaze with the Cognac to detach the Cooking Particules (the Juices). After that, add the Water to the height of the Shells and the Tomato Paste. Reduce everything by half.

3. Pour the Liquid through a very thin sieve into another saucepan.

4. Add the Cream and reduce by half again.

5. Verify the Seasoning and reserve. It is very important to not boil it, but to only bring it to a boil with the Cream.

6. Cook the Orzo into Well-salted Water. Strain it, then rince it with Cold Water.

7. Heat the Crustaceans Sauce into a saucepan.

8. In the meantime, sauté the Shrimps in a frying pan with some Olive Oil, Butter, Salt and Pepper.

9. Carefully mix the Sauce and the Orzo. The Orzo musn't be too cooked, or everything will be too stodgy.

10. Serve into hollowed plates the Orzo coated with the Crustaceans Sauce, the Sauté'd Shrimps on top of the Orzo. Add the Cut Parsley and.... Bon Appétit!

11. Enjoy. (Watch out, despite appearances, you shouldn't overcook the Shrimps, because they will be too firms and even hard if you cook them for too long. You could even sauté them for a little coloration, then finish their cooking into the Sauce. Delicious!)


Source: Cahier Casa (via Le Journal de Montréal).

750 mL of Non-blanched Flour (3 cups)
125 mL of Cocoa (1/2 cup)
15 mL of Baking Powder (1 soup spoon)
5 mL of Baking Soda (1 tea spoon)
5 mL of Salt (1 tea spoon)
180 mL of Vegetable Fat or Butter (3/4 cup)
375 mL of Brown Sugar (1 1/2 cup)
3 Eggs
5 mL of Vanilla Extract (1 tea spoon)
300 mL of 3,25% Milk (1 1/4 cup)
Little Candies, to taste

For the Vanilla-Cheese Icing:

1 packet of 250 g of Cream Cheese (Philadelphia-style), softened (8 ounces)
125 mL of Butter, softened (1/2 cup)
45 mL of 0% Greek Yogurt (3 soup spoons)
250 mL of Icing Sugar (1 cup)
Vanilla Extract, to taste


1. Preheat the oven at 180°C ( 350°F).

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

3. In another bowl, with a hand whip, whisk the Vegetable Fat and the Brown Sugar in a cream for 2 minutes. Add the Eggs, one by one, mixing well after each addition.

4. In another bowl, mix the Vanilla and the Milk.

5. Add the Dry Ingredients to the Creamy Mix, alternately with the Milk. Well mix and finish with the Dry Ingredients.

6. With an ice cream spoon, put little Dough Balls on a baking tray with parchmin paper. Slightly flatten them.

7. Put them at the center of the oven and cook them from 12 to 15 minutes.

8. In the meantime, prepare the Icing. Mix the Cream Cheese, the Butter, the Yogurt, the Icing Sugar and the Vanilla. Reserve.

9. Leave the Cake Rounds to cool down. Garnish 1 Cake Round with the Icing then cover with Another Cake Round. Slightly squash it until the Cream is overflowing a little on each side. Roll the Sides in the Candies. Repeat this process for all the Remaining Jos Louis. Serve.

10. Enjoy.


Gives 28 Cake Rounds.
Total time: From 12 to 15 minutes of Cooking + 10 minutes.
Source: "115 Recettes Réconfortantes", from 7 Jours Collection (via L'Express de Drummondville).

1 Onion, finely cut (200 g)
2 Garlic Cloves, minced
6 cups of Baby Spinash (100 g)
8 Dried Tomatoes (in Oil), roughtly cut
5 slices of Cut Prosciutto (50 g)
2 soup spoons of Olive Oil (30 mL)
1/4 cup of Butter (55 g)
2 Pork Fillets (600 g)
1 package of Puff Pastry (400 g)


1. In a pan, golden the Fillets into the Oil and the Butter until they are well colored on each side, so for about 8 minutes overall. Salt and pepper them, then put the Fillets out of the pan and reserve them.

2. In the same pan, brown the Onion and the Garlic for some minutes until they are translucids. Add the Dried Tomatoes, the Prosciutto Pieces and the Spinash. Sauté everything for 3 minutes, stirring, until the Spinash wither. Leave them to cool down for a dozen of minutes then put everything to the refrigerator another dozen of minutes to remove the excess of heat.

3. Preheat the oven at 190°C / 375°F. Cover a baking tray with parchmin paper. On a slightly floured area, roll 2 rectangles of Puff Pastry of about 30 centimeters by 24 centimeters. Put a Fillet in the center of each rectangle and put some Spinash and Prosciutto Garnishing on top of it.

4. Roll everything with the Pastry and smear the edges with Water to glue the ends together more effectively. Press the edges with the prongs of a fork. Put the Fillets on the tray and cook them at the center of the oven for 30 minutes, until the Pastry is golden. For a very beautiful Crust, put the oven on Grill for the last 2 minutes. Serve.

5. Enjoy.


Gives 6 portions.
Total time: 30 minutes of Cooking + 30 minutes.
Gives 590 Calories/portion.
Cost per Portion: 2,10 CAN$.
Suggested Starter Dish: Curry perfumed Carrots Soup.
Suggested Dessert: Cupped Oranges.
Source: Cahier Casa (via Le Journal de Montréal).

1 Liter of Cut Vegetables (Squash, Zucchini, Peppers, etc.) (4 cups)
60 mL of Marple Sugar (1/4 cup)
30 mL of Freshly Cut Rosemary (2 soup spoons)
60 mL of Olive Oil (4 soup spoons)


1. Preheat the oven at 200°C / 400°F. Mix all the Ingredients into a bowl.

2. Salt and pepper it, then put them on a baking tray covered with parchmin paper.

3. Put them in the oven for about 30 minutes or until wanted doneness.

4. Enjoy.


Source: Cahier Week-end (via Le Journal de Montréal).

1 cup of Jasmine Rice (190 g)
1 cup of Non sweetened Coconut Milk (250 mL)
1 soup spoon of Grated Coconut (in filaments) (5 g)
1/4 tea spoon of Salt
Vegetable Oil in spray


1. Slightly oil up the bottom and the sides of a high-ledged saucepan.

2. Put the Rice, the Coconut Milk, a cup of Water, the Grated Coconut and the Salt into the saucepan. Heat between Medium and Medium-High. Stir from time to time to prevent the Rice of sticking and burning at the bottom of the saucepan.

3. When the Liquid starts to smoothly boil, stop stirring and reduce the heat to Low. Cover well with the cover and let it stew until the Liquid is completely absorbed by the Rice, so for about 20 minutes.

4. Serve.

5. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 5 minutes.
Gives 330 Calories/portion.
Source: Le Journal de Montréal.

700 g of Smoked Ham, Toupie or Picnic style, rind removed
1/2 soup spoon of Dried Mustard
2/3 cup of Light Ale (170 g)
1/4 cup of Marple Suryp (65 mL)
1 Onion, roughly cut (200 g)
2 soup spoons of Butter (30 g)
1 Boston or Curly Lettuce (200 g)
2 cups of Deepfrozen Peas (250 g)
Salt and Pepper, to taste


1. Put eh Ham in a large pot and cover with Cold Water. Bring to a boil and let it stew for 10 minutes. Strain it well. (This is an alternative step to remove the Salt from the Ham).

2. Put the Ham at the bottom of the ceramic cooker. Add the Mustard, the Beer and the Syrup. Cover the slow cooker with its cover and cook at High intensity from 7 to 8 hours, or at Low intensity from 10 to 12 hours, until the Ham can be cut with a fork.

3. In the meantime, melt the Butter at Low heat in a saucepan. Brown the Onion until it gets translucid. Add the Lettuce and the Peas. Salt them, cover and cook them for about 7 minutes, until the Peas are tender. Serve the Ham with the Peas.

4. Enjoy.


Gives 4 portions.
Total time: 10 hours of Cooking + 10 minutes.
Gives 340 Calories/portion.
Cost per portion: 3,10 CAN$.
Suggested Starter Dish: Oranges and Chicory Salad.
Suggested Dessert: Rum deglazed Pineapples.
Source: Cahier Casa (via Le Journal de Montréal).

250 mL of Marple Syrup (1 cup)
175 mL of Grated Non sweetened Coconut (3/4 cup)
30 mL of Cornstarch (2 soup spoons)
1 can of Coconut Milk of 398 mL (13,5 ounces)


1. Add the Marple Syrup and Grated Coconut to a saucepan. Bring to a boil and caramelize them over High heat from 1 to 2 minutes.

2. In a small bowl, mix the Cornstarch with Half of the Coconut Milk. Add the Remaining Milk to the Caramel, then pour in the Cornstarch and Coconut Milk Mixture. Mix well and boil for a minutes.

3. Enjoy.


Source: IGA Advertisement.

3 soup spoons of Olive Oil (45 mL)
4 Chicken Legs with their back (1,2 kilograms)
2 French Shallots, cut (80 g)
4 Minced Garlic Cloves
2 tea spoons of Herbes de Provences (1 g)
1 1/2 cup of White Wine (375 mL)
1/2 cup of Chicken Stock (125 mL)
8 Mini Carrots, in pieces (240 g)
24 Small Onions, peeled (300 g)
1 can of Artichokes Hearts of 398 mL
2 soup spoons of Dijon Mustard (30 mL)
2 soup spoons of Cognac or Brandy (30 mL)
4 tea spoons of White Flour (10 g)
4 soup spoons of Softened Butter (20 g)


1. In a large pan, brown the pieces of Chicken into the Oil for about 10 minutes. Salt and pepper them, remove them from the heat and reserve.

2. Add the Shallots and the Garlic and sauté them until they are tender. Add the Herbs and cook for a minute, stirring. Add the Wine and the Stock. Add the Chicken back into the pan, cover and cook from 25 to 30 minutes stirring from time to time, until the Chicken is almost tender.

3. Add the Carrots, the Little Onions and the Artichokes by placing them under the Chicken Pieces and around them. Continue the cooking until the Vegetables are tender, so from 15 to 20 minutes.

4. With a holed spoon, transfer the Chicken and the Vegetables onto a plate and keep them somewhere warm. Add the Mustard and the Cognac to the pan. Stir and bring to a boil.

5. In a cup, well mix the Butter and the Flour, then pour this Butter Mix in little bits into the Sauce to bounds and thickens it. Verify the Seasoning. Add the Chicken and the Vegetables back into the pan and stir to coat them well with the Sauce. Serve.

6. Enjoy.


Gives 4 portions.
Total time: 55 minutes of Cooking + 15 minutes.
Gives 410 Calories/portion.
Cost per portion: 5,10 CAN$.
Suggested Starter Dish: Exquisite Palm Hearts Salad.
Suggested Dessert: Cinnamon Apples.
Source: Cahier Casa (via Le Journal de Montréal).

4 Leeks, cut into thin slices (1,2 kilograms)
1 cup of Emmenthal or Old Cheddar Cheese, grated (80 g)
1 cup of 2% Milk (250 mL)
1/4 cup of Butter (55 g)
1/2 cup of White Flour (65 g)
2 cups of Chicken Stock (500 mL)
1 soup spoon of Canola Oil (15 mL)
1 pinch of Nutmeg
Salt to taste


1. Preheat the oven at 215°C / 425°F. In a saucepan, brown the Leeks into the Oil for about 5 minutes. Add the Stock and cook for 10 minutes until they are tender. Strain them and reserve the Leeks into a bowl.

2. Put the Strained Stock back into the saucepan and add the Milk. Heat everything for some minutes then reserve it on Very Low heat.

3. Melt the Butter at Low heat in another saucepan. Add the Flour and well mix. Cook for 5 minutes, stirring. Slowly pour the Hot Stock and Milk Mix on the Flour Mix, slowly whisking. 

4. After about 5 minutes, add the Leeks and the Grated Nutmeg. Let it stew for 5 minutes, stirring often. Add 2/3 cup of Grated Cheese. Salt and pepper it. 

5. Pour everything into an oven plate. Cover with the Remaining Chesse. Cook in the oven for about 10 minutes, until there's a golden crust. Serve.

6. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 15 minutes.
Gives 340 Calories/portion.
Cost per Portion: 2,50 CAN$.
Suggested Starter Dish: Curry perfumed Carrots Soup.
Suggested Dessert: Bean Curds and Chocolate Mousse.
Source: Cahier Casa (via Le Journal de Montréal).

4 Carrots, cut into pieces of 1,5 centimeter (400 g)
4 Sweet Potatoes, cut into pieces of 1,5 centimeter (700 g)
8 French Shallots, cut in halves (320 g)
4 Chicken Thights or Chicken Thigh Tops (900 g)
1 Branch of Fresh Rosemary
2 Garlic Clove, squashed
1/2 cup of Marple Syrup (125 mL)
Salt and Pepper to taste

1. Preheat the oven at 230°C / 450°F. Put the Vegetables on a oven plate or tray. Add the Chicken Pieces, the Rosemary and the Squashed Garlic. Pour the Suryp on top, then mix everything well to coat them with the Syrup. Salt and pepper to taste.

2. Cook at the center of the oven until they are well golden, so for about 40 minutes. Turn the Chicken Pieces around at mid-cooking and add a few spoonfuls of Water if necessary, to prevent the Pieces to stick to the tray. Serve.

3. Enjoy.


Gives 3 portions.
Total time: 40 minutes of Cooking + 10 minutes.
Gives 430 Calories/portion.
Cost per portion: 3,50 CAN$.
Suggested Starter Dish: Winter Vegetables Cream.
Suggested Dessert: Bananas and Strawberries cups with Mint Sugar.
Source: Cahier Casa (via Le Journal de Montréal).

4 Potatoes (800 g)
2 cups of 2% Milk (500 mL)
1 Bay Leaf
2 Garlic Cloves, squeezed
Salt and Pepper to taste
1/3 cup of 35% Cream (85 mL)
1 pinch of Nutmeg


1. Preheat the oven at 175°C / 350°F.

2. Peel the Potatoes and cut them in slices of about 7 millimeters thick. Put the Slices in a frying pan just large enough to put them all in a single layer. Pour the Milk to cover them. Add the Bay Leaf, the Squeezed Garlic and generously salt them. Bring to a boil over Medium heat, stirring from time to time to prevent the Potatoes to stick on the bottom of the frying pan. Lower the heat and cook from 15 to 20 minutes stirring from time to time, until the Potatoes are tender without breaking apart.

3. Pour the Potaotes and the Liquid in a gratin plate. Cover with the Cream, sprinkle with the Nutmeg and some Ground Pepper. Cook at the center of the oven for about 35 minutes until the top of the Potatoes is well golden and crispry. Serve.

4. Enjoy.


Gives 4 portions.
Total time: 50 minutes of Cooking + 10 minutes.
Gives 280 Calories/portion.
Source: Le Journal de Montréal.

About 45 mL of Olive Oil (enough for cooking and for brushing the Pizza's Crust) (3 table spoons)
1 Pork Shop Jack Dry Sausage, sliced into rounds
15 mL of Butter (1 table spoon)
1 Large Spanish Onion, cut into thin strips
1 Store-bought Pizza Shell
125 mL of Crème Fraîche or Sour Cream (1/2 cup)
15 mL of Store-bought Garlic Purée (1 table spoon)
To taste, Salt and Freshly Ground Pepper
60 mL of Chopped Parsley (1/4 cup)
7 ounces of Comtomme Cheese, cut into thin slices (200 g)


1. Preheat the oven at 180°C (350°F).

2. Pour a few drops of Oil into a skillet over Medium heat, then add the Sausage Rounds and fry, stirring regulary, until they are cooked but not too crispy. Set aside.

3. Heat the Butter in the same skillet and caramelize the Onion Strips over Medium heat for 20 minutes or until they're golden brown. Remove them from the heat and set them aside.

4. Place the Pizza Shell on a large, lightly oiled baking sheet. Brush on a thin coating of Olive Oil.

5. Place the Crème Fraîche in a small bowl, add the Garlic Purée season it and mix well.

6. Spread the Seasoned Cream over the Pizza Shell. Top it with the Caramelized Onion and Sausage and sprinkle with Cheese and Parsley.

7. Bake in the over for 20 minutes. Serve immediately!

8. Enjoy (Note: If you're using Yellow Onions, you can add 5 mL of Sugar (1 tea spoon) to the skillet to help them caramelize. Wine Tip: The Wish For Luck's Red Wine is a hearty Wine that holds its own with the Spicy-flavoured Sausage on this gourmet Pizza).


Gives 4 portions.
Total time: 45 minutes of Cooking + 15 minutes.
Source: IGA Advertisement.

1 soup spoon of Vegetable Oil (for the plate)
450 g of Penne (1 pound)
2 soup spoons of Extra Virgin Olive Oil
1 Shallot, finely cut
1/2 Red Pepper, finely cut
1 Turkey Escalopes, diced
2 Little Zucchinis, diced
4 soup spoons of Canned Corn Grains, strained
500 mL of Tomato Coulis (2 cups)
110 g of Grated Mozzarella (4 ounces)
110 g of Grated Cheddar (4 ounces)
Salt and Pepper.


1. Preheat the oven at 400°F (200°C). Oil an oven plate up.

2. In a salted boiling water-filled saucepan, cook the Pastas until they are Al Dente. Strain them.

3. In the meantime, in a pan, heat the Olive Oil. Add the Shallot and the Red Pepper. Brown them for 3 minutes at Medium heat. Add the Turkey Dices and the Zucchinis. Brown them for 5 minutes. Salt and pepper them. Add the Corn Grains and the Tomato Coulis. Add the Strained Pastas and mix.

4. Pour the Preparation into the plate. Cover with the Mozzarella and the Cheddar. Cook in the oven for 15 minutes or until the Cheese is bubbling.

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

6. Enjoy (Who doesn't love to let themselves go to the contentment of a Pasta Gratin?).


Gives 4 portions.
Total time: 25 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

2 Partridges
2 Savanna Tetras
4 slices of Bacon
125 mL of Poultry Base (1/2 cup)
125 mL of Red Wine (1/2 cup)
45 mL of Honey (3 soup spoons)
15 mL of Dijon Mustard (1 soup spoon)
15 mL of Butter (1 soup spoon)
15 mL of Vegetable Oil (Grape Pips)(1 soup spoon)
60 mL of Red Currant Jelly (4 tea spoons)
Herbes de Provence Salt and Gound Black Pepper, to taste
2 Minced French Shallots
4 branches of Thyme
15% Thick Cream (for the presentation)

1. In a pan, caramelize the French Shallots in the Butter and the Oil. Put them into the Crock Pot.

2. Put the Tetras and the Partriges, rolled in the Bacon Slices, and coat them with the Honey and the Dijon Mustard.

3. Add the Poultry Base and the Red Wine. Season and let everything stew from 4 to 6 hours.

4. Filter the Stew Sauce. Set each plate by putting Tetras and Partridges on them with some of the Stew Sauce, a trinkle of Cream, a branch of Thyme and a tea spoon of Red Currant Jelly, set away in the plate.

5. Enjoy (To help you savor even more your venisons, here's a recipe from Marie-Noëlle Hamelin, Executive Chef at Le 7e Sel... Chef et traiteur à domicile, Grand-Remous, Outaouais (Canada)).


Gives 4 to 6 portions.
Source: Le Journal de Montréal.

1 Turkey of 5 kilograms, cut in halves (12 pounds)
2 soup spoons of Extra Virgin Olive Oil
1 Onion, cut
4 Garlic Cloves
2 tea spoons of Crushed Dry Peppers
2 tea spoons of Paprika
1 Cinnamon Roll
500 mL of Dry Cider (2 cups)
60 mL of Worcestershire Sauce (¼ cup)
6 Apples, peeled and cut into slices
3 soup spoons of Cut Parlsey
2 soup spoons of Cut Chives
Salt and Pepper


1. Preheat the oven at 450°F (230°C). Generously salt and pepper both halves of the Turkey.

2. In a dripping pan, pour 1 soup spoon of Olive Oil. Cover with the Onions, the Garlic and both Turkey Halves. Sprinkle with the Dried Pepper and the Paprika. Baste with the Remaining Olive Oil. Cook in the oven for 45 minutes.

3. In  the dripping pan, add the Cinnamon Roll, the Cider and the Worcestershire Sauce. Reduce the oven’s temperature to 325°F (165°C). Put back into the oven and cook for an hour.

4. Add the Apples Slices around the Turkey. Cook for about 45 more minutes or until a thermometer put inside the Turkey’s Leg indicate 170°F (77°C).

5. Remove the dripping pan from the oven. Sprinkle with the Parlsey and the Chives. Cover the dripping pan with aliminium paper and let it cool down for 20 minutes. Cut into portions and serve.

6. Enjoy (A different method for a delicious and easy Turkey).


Gives 6 portions.
Total time: 2 hour 30 minutes + 20 minutes of Rest + 15 minutes.
Source: Le Journal de Montréal.

110 g of Softened Butter (4 ounces) + 1 soup spoon (for the mold)
125 g of All purpose Flour (1 cup) + 1 soup spoon (for the mold)
130 g of Cocoa Powder (1 cup)
1 tea spoon of Baking Soda (Baking Powder)
1 pinch of Salt
3 Eggs
1 tea spoon of Vanilla Extract
125 mL of Vanilla Yogurt (1/2 cup)
About 12 Salted Pretzels


1. Preheat the oven at 350°F (180°C). Butter and flour a cake mold of 20 centimeters of diameter (8 inches) up.

2. In a bowl, sieve the Flour, the Cocoa, the Baking Powder and the Salt.

3. In a large bowl, with an electric whip, whisk the Butter and the Sugar for 5 minutes. Add the Eggs and the Vanilla. Whisk for 2 more minutes. Add half of the Flour Mix and half of the Yogurt. Slowly mix them together. Add the Remaining Yogurt, then the Remaining Flour Mix.

4. Pour the Dough into the mold. Garnish the top with the Pretzels. Cook in the oven for 30 minutes or until a toothpick pricked at its center comes out clean.

5. Remove the mold from the oven. Let it cool down before serving.

6. Enjoy (The sweetness is always better with some savory and some originality. The kids loves it.).


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

4 Cut Green Onions
1 Peeled Garlic Clove
225 g of Strained Canned Haricots (8 ounces)
125 mL of Avocado Oil (1/2 cup)
2 Avocados, peeled and stoned
2 soup spoons of Lemon Juice
1/2 tea spoon of Ground Paprika
1/2 tea spoon of Ground Cumin
2 Green Lemons, in slices
1 little bunch of Coriander
1 Diced Pepper
Corn Chips or Corn Galettes
Salt


1. In a culinar robot, little by little for a minute, mix 2 Cut Green Onions, the Garlic, the Haricots, a pinch of Salt and 60 mL of Avocado Oil (1/4 cup). Add the Avocado Flesh, the Lemon Juice, the Paprika and the Cumin. Mix until you get a smooth Purée.

2. Put the Guacamole in a bowl. Serve with the Remaining Green Onions, the Green Lemon Slices the Pepper Dices, the Coriander and the Corn Chips (Or Galettes).

3. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 25 minutes.
Source: Le Journal de Montréal.

8 sticks of Rhubarb, in segments
200 g of Sugar (1 cup)
60 mL of Orange Juice (1/4 cup)
1 soup spoon of Finely Grated Orange Zest
8 Tartlet Bottoms
225 g of Fresh Raspberries (8 ounces)
24 Raspberries (for the garnishing)


1. Place the Rhubarb, the Sugar, the Orange Zest and Juice into a thick-bottomed saucepan. Stirring often, cook at Medium heat until the Sugar have melted. Reduce the heat and cook, still stirring, for about 20 minutes, or until you get a thick compote concistancy. Remove from the heat. Add the Fresh Raspberries and squash the Preparation with a fork. Pour it through a sieve put over a bowl without pressing it to let the Exceeding Liquid strain from the Compote.

2. Preheat the oven at 375°F (190°C). Place the Tartlet Bottoms on a baking tray covered with greaseproof paper. Share the Rhubarb-Raspberries Compote between the Tartlets. Cook in the oven for about 20 minutes or until the Crust begin to golden.

3. Remove from the heat and let them cool down for 10 minutes.

4. Garnish with the Raspberries and serve.

5. Enjoy (For an absolutely special little dessert or breakfast).


Gives 4 portions.
Total time: 40 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

110 g of Butter (4 ounces)
1 Large Onion, finely cut
1 Red Pepper, diced
60 g of All purpose Flour (1/2 cup)
60 mL of Dry White Wine (1/4 cup)
375 mL of Milk (1 1/2 cup)
1/2 tea spoon of Ground Nutmeg
900 g of Nordic Shrimps (2 pounds)
2 Large Cauliflowers, in large bunches
1 bunch of Parsley, cut
Salt and Pepper


1. In a saucepan, melt the Butter. Add the Onion and brown it at Low heat for 4 minutes. Add the Flour and the Pepper. Mix. Pour the White Wine and mix. Add the Milk, slowly mixing it over Low heat to mix them correctly. Cook at Low heat for 5 minutes, stirring. Add the Nutmeg and the Shrimps. Cook for 3 minutes,stirring. Slightly pepper them. Remove them from the heat.

2. Place the saucepan over a bigger one half-filled with Boiling Water. Cover and at Very Low heat, keep the Sauce warm.

3. In a Large Boiling Well Salted Water-filled Saucepan, plunge the Cauliflowers. Cook for about 8 minutes so the Vegetables are cooked and still a little crunshy. Strain them then share within the plates. Cover them with the Shrimp Sauce. Garnish with Parsley and serve.

4. Enjoy (A perfect dish for friendly reunion and for those who love Little Shrimps. The Sauce can be prepared an hour beforehand).


Gives 4 portions.
Total time: 25 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

600 g of Fresh Salmon (1 1/4 pound)
100 g of Crumbled Caprini Goat Cheese (about 2 ounces)
50 g of Dried Cranberries (about 2 ounces)
50 g of Grey Shallot (about 2 ounces)
40 g of Shives (1 1/2 ounce)
25 mL of Raspberries Vinegar (5 tea spoons)
100 mL of Grape Pips Oil (about 3 ounces)
30 g of Dijon Mustard (1 ounce)
1 English Cucumber
100 g of Soft Butter (3 1/2 ounces)
250 mL of Apple Cider (1 cup)
125 mL of Mayonnaise (1/2 cup)
A few drops of Tabasco Sauce or English Sauce


1. Cut the Salmon into little dices.

2. Season and mix the Cranberries, the Shallot, the Shives, the Mustard, the Vinegar, the Mayonnaise, the Tabasco or the English Sauce and the Grape Pips Oil. Carefully, add the Salmon Dices and the Crumbled Goat Cheese to the Mix.

3. Reserve in the fridge.

4. Reduce the Cider to its 2/3 and whisk with the Cold Butter.

5. With a slicer, cut into thin slices the Cucumber and put them in rectangles, 3 in a row, onto the plate. Cast the Tartare on the Cucumber Slices with a cookie cutter. Pour a trickle of the Cider Reduction all around the plate.

6. Enjoy.


Gives 4 portions.
Source: Cahier Casa (via Le Journal de Montréal).