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Kitchen time with The Kéb

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Un_kébécois
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 6:28 pm

Pretzels and Chocolate Cake


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.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 6:38 pm

Infernal or Mild Guacamole


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.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 6:55 pm

Raspberries and Rhubarb Tartlets


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.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 7:07 pm

Shrimp Sauce Cauliflower


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.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 7:26 pm

Caprini Goat Cheese and Dried Cranberries Salmon Tartare


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).
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 9:29 pm

Provençale-style Salmon Puff Pastry Pie


450 g of Puff Pastry (thawed) (1 pound)
1 Egg, whisked
1 soup spoon of Fennel Seeds
2 soup spoons of Extra Virgin Olive Oil
1 Large Onion, sliced
1 Fennel Bulb, finely sliced
6 Prunes, cut
500 mL of Tomato Coulis (2 cups)
125 mL of Vegetables Stock (1/2 cup)
1 soup spoon of Sugar
1 Salmon Steak of about 225 g (8 ounces), steamed and crumbled
225 g of Smoked Salmon, in strips (8 ounces)
Salt and Pepper


1. Preheat the oven at 400°F (200°C). Cover a baking tray with greaseproof paper.

2. Cut the Pastry in 4 large circles and put them on the tray. Smear the Whisked Egg on them and sprinkle with the Fennel Seeds. Cook in the oven for about 20 minutes or until the Pastry is bloated and golden.

3. In the meantime, in a saucepan, heat the Olive Oil up. Add the Onion and the Fennel. Brown for 4 minutes. Add the Onion and the Fennel. Brown them for 4 minutes. Add the Prunes, the Tomato Coulis, the Stock and the Sugar. Salt and pepper it. Bring to a boil, stirring. Lower the heat and let it stew at Very Low heat for 20 minutes, or until the Mix thickens.

4. Remove the tray from the oven. Cut the Puff Pastry Circles in halves. Garnish an Half with Fennel Chutney. Cover with Samlon Crumbles and Smoked Salmon Strips. Salt and pepper them. Place the second Pastry Circle on top of the other and serve.

5. Enjoy (You gotta put some luxury in the week sometimes).


Gives 4 portions.
Total time: 35 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 10:15 pm

Capers Halibut


4 slices of Halibut
2 soup spoons of Traditional Wholegrain Mustard
1 pinch of Paprika
2 soup spoons of extra Virgin Olive Oil
8 Peeled Little Onions
125 mL of Mayonnaise (1/2 cup)
2 soup spoons of Tomato Coulis
1 Peeled Garlic Clove
12 Vinegar Capers
Salt and Pepper


1. Cover both sides of the Halibut Slices with the Mustard. Put then on a oven tray. Slightly salt and pepper them. Sprinkle with Paprika. Cover them and let them marinate in the fridge for 2 hours.

2. Preheat the oven at 375°F (190°C).

3. Remove the plate from the fridge. Leave them to heat to the room's temperature. Baste the Halibut Slices with the Olive Oil. Add the Little Onions. Cook in the oven for about 20 minutes or unti lthe Flesh of the fish detach itself easely from the fishbone.

4. In the mee meantime, in a bowl, mix the Mayonnaise, the Tomato Coulis, the Garlic, a pinch of Salt and another one of Pepper.

5. Remove the plate from the oven. Put the Fish and the Little Onions on the service plates. Garnish with the Sauce and the Capers. Serve on a Purée.

6. Enjoy (Nothing but beautiful Vegetables. The beautiful Québec's Aspargus don't need to be peeled if they are really fresh. For a more copious meal, add Cheese Cubes).


Gives 4 portions.
Total time: 2 hours of Maceration + 20 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 10:38 pm

Radish Farfalle


4 1/2 cups of Short Pastas (Penne or Farfalle)(300 g)
11 1/2 soup spoon of Olive Oil (23 mL)
1 Onion, finely cut (200 g)
16 Radishes (240 g)
80 g of Light Feta Cheese, crumbled
4 soup spoons of Parmigiano Cheese, grated (12 g)


1. Cook the Pastas in a large Boiling Salted Water-filled cooking pot. 

2. In the meantime, separate the Radishes from their Tops. Eliminate the Adult Tops, meaning the bigger and exterior oneones, which are bitter, and coarsely chop the youngest ones. Mince the Radishes in slices.

3. In a frying pan, brown the Onion into the Oil until it's somewhat tender, so for about 2 minutes. Add the Radishes Slices and cook everything for 2 minutes at Low heat. Add the Tops, the Feta Cheese and about 1/4 cup of Pastas Cooking Waters to dilute the Sauce. Keep it warm at Very Low heat.

4. Strain the Pastas and pour them into the frying pan. Well mix. Salt and pepper them to taste. Sprinkle with the Parmigiano Cheese and immediately serve.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 390 Calories/portion.
Cost per portion: 4,10 CAN$.
Suggested Starter Dish: Bresaola Carpaccio.
Suggested Dessert: Ginger Fruit Salad.
Source: Cahier Casa (via Le Journal de Montréal).
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 18, 2016 10:49 pm

Creamy Blue Cheese Penne


4 cups of Rigate Penne (320 g)
160 g of Gorgonzola Cheese or any Very Creamy Blue Cheese
2 soup spoons of 35% Cream (30 mL)
Salt and Pepper to taste


1. Coarsly cut the Cheese, put it in the Pastas' service bowl and heat it in the microwave until the Cheese is melting witout cooking (from 1 to 2 minutes). In alternative, heat the Cheese in a little saucepan over a Low heat. Mix with the Cream.

2. In the meantime, cook the Pastas in a Large Boiling Salted Water-filled cookign pot.

3. Strain the Pastas and pour them into the bowl with the Cheese. Pepper to taste and salt if necessary, since the Cheese is already salted.

4. Well mix and serve.

5. Enjoy (If you replace the Gorgonzola with another type of less creamy Blue Cheese, it might be necessary to add some Milk).


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 440 Calories/portion.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Mon Feb 22, 2016 9:45 am

Bok Choy Salmon Dices


2 soup spoons of Light Soy Sauce
60 mL of Honey (1/4 cup)
1 tea spoon of Freshly Grated Ginger
1 soup spoon of Daïkon Radish, cut
2 Green Onions, cut
900 g of Skinless Salmon Fillets (2 pounds)
2 soup spoons of Vegetable Oil
6 Bok Choy, in halves
1 pinch of Salt


1. In a bowl, mix the Soy Sauce, the Honey, the Ginger, the Daïkon Radish and the Green Onions. Cut the Salmon in large dices and add them to the Marinade. Cover and let them marinate for at least 30 minutes (up to 3 hours).

2. Strain the Salmon Dices and reserve the Marinade.

3. In a large pan, heat the Oil. Add the Bok Choy and brown them for about 3 minutes on each side to glaze them well. Slightly salt them. With tongs, remove the Bok Choy from the pan and reserve them into a plate.

4. Add the Salmon Dices to the pan. Brown them at High heat, for about 5 minutes, turning them around often. Add the Marinade and bring it to a boil. Put the Bok Choy back into the pan and heat them for 2 minutes.

5. Remove everything from the heat and immediately serve.

6. Enjoy (The Salmon, which everyone loves to eat, is always easy to prepare, and the Bok Choy adds to it a pleasant little Asian note to it).


Gives 4 portions.
Total time: 15 minutes of Cooking + 30 minutes of Maceration + 10 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Mon Feb 22, 2016 10:07 am

Choco-Hazelnuts Cream-stuffed Sandwiches


2 Large Eggs
200 g of Sugar (1 cup)
125  g of All-purpose Flour (1 cup)
2 tea spoons of Baking Soda (Baking Powder)
225 g of Hazelnut Powder (1 cup)
1 pinch of Salt
3 soup spoons of Melted Butter
1 tea spoon of Vanilla Extract
3 soup spoons of Milk

For the Choco-Hazelnut Cream:

250 mL of 35% Whipping Cream (1 cup)
4 soup spoons of Sugar
225 g of 55% Chocolate Chips (8 ounces)
225 g of Cut Hazelnuts (8 ounces)


1. Prepare te Choco-Hazelnut Cream. In a saucepan, heat the Cream and the Sugar, stirring to melt the Sugar. Remove from the heat. Add the Chocolate Chips and mix until they have melted. Add the Hazelnuts and mix. Leave it to rest.

2. Preheat the oven at 350°F (180°C). Place the cupcake liners in a 12 muffins mold.

3. In a bowl, with an electric whip, whisk the Eggs and the Sugar for 5 minutes. Add the Flour, the Baking Powder, the Hazelnut Powder and the Salt. Add the Melted Butter, the Vanilla and the Milk. Whisk the Preparation for 2 minutes. Pour it into the muffins mold.

4. Cook in the oven for about 20 minutes, or until a toothpick pricked at their center gets out clean.

5. Remove from the oven and let them cool down for 30 minutes before removing them from their molds.

6. Remove the cupcake liners around the Cupcakes. with a bread knife, cut the Cakes horizontally. Spread an Half of Choco-Hazelnut Cream and cover with the Other Half. Repeat for all the Cakes. Immediately serve.

7. Enjoy (Some beautiful Cupcakes that smells of Chocolate and Hazelnuts, therefore that smells good).


Gives 4 portions.
Total time: 30 minutes of Rest + 25 minutes of Cooking + 25 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Mon Feb 22, 2016 10:22 am

Dried Apricots Cookies


325 g of All-purpose Flour (2 /12 cups)
1/2 tea spoon of Baking Soda (Baking Powder)
1 pinch of Salt
110 g of Softened Butter (4 ounces)
150 g of Sugar (3/4 cup)
2 Whisked Large Eggs
1/2 tea spoon of Almond Extract
60 mL of Milk (1/4 cup)
225 g of Dried Apricots, in quarters (4 ounces)
3 soup spoons of Cut Nuts


1. Prehea the oven at 180°C (350°F). Cover 2 baking trays with greaseproof paper.

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

3. In a large bowl, with an electric whip, whisk the Butter and the Sugar for 8 minutes. Add the Eggs and the Almond Extract. Mix until the texture is homogenous. At Low speed, add the Flour Mix and pour the Milk. With a spatula, add the Dried Apricots and the Cut Nuts.

4. With the help of a spoon, put Dough Domes on the trays, spacing them allright. Cook in the oven, one tray at the time, for about 8 minutes or until the Cookies bottoms are golden.

5. Remove from the oven and let them cool down on the tray for 10 minutes before putting them on a grill.

6. Enjoy (True Little Cookies with the delicious input of the Dried Apricots. We want some all day everyday!)


Gives 6 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 25, 2016 3:55 pm

Duck Confit parmentier


1 Spanish Onion, minced
30 mL of Butter (2 table spoons)
30 mL of Olive Oil (2 table spoons)
Salt and Freshly Groun Pepper, to taste
1 Butternut Squash (about 1 kilogram / 2,2 pounds)
2 Garlic Cloves, halved
80 to 125 mL of Grated Fresh Parmesan, to taste (about 1/2 cup)
2 Duck Thights Confit
175 mL of Blend or Celery Leaves and Flat-Leaf Parsley (3/4 cup)
1/2 Orange, finely zested
4 250 mL wide-mouth Mason jars or 4 ramekins


1. Fry the Onions in the Butter and Some Oil over Medium heat for about 20 minutes or until they are caramelized. Season them with the Salt and Pepper. Set them aside.

2. Preheat the oven at 200°C (400°F).

3. Using a chef's knife and cutting board, carefully cut the Squash in half lengthwise and scoop out the seeds.

4. Drizzle the Squash Halves with Some Olive Oil and season generously with Salt and Pepper. Place the Halves cut-side down on a parchmin-lined baking sheet. Place the Garlic Cloves under the cavities so they'll cook slowly without burning.

5. Bake in the oven for 45 minutes or until the Squash is tender. Prick with a fork to verify the doneness. Set it aside to cool, and then use a spoon to remove their skins. Discard them. Crush the Garlic Cloves to make a Purée. Set it aside.

6. Use a masher or a fork to mash the Cooked Squash in a bowl, then drizzle it with Some Olive Oil and add the Parmesan. Mix in the Garlic Purée and then verify the seasoning. Keep it warm.

7. Heat the Duck Meat in the microwave for 2 to 3 minutes. Separate the Meat from the bones and skin and then shred it.

8. Place the Hot Duck Meat in the bottom of of the containers and add the Caramelized Onions. Cover with about 125 mL of Purée'd Squash per parmentier (1/2 cup).

9. Right before serving, combine the Celery Leaves and the Flat-leaf Parsley with 45 mL of Olive Oil (3 table spoons), a pinch of Salt and the Orange Zest. Use to garnish each individual parmentier.

10. Enjoy.


Gives 4 portions.
Total time: 45 minutes of Cooking + 25 minutes.
Source: IGA Advertisement.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 25, 2016 4:19 pm

Grilled Cornish Hen


2 Whole Cornish Hens
Salt and Freshly Ground Pepper, to taste
175 mL of Olive Oil (3/4 cup)
30 mL of Chopped Fresh Rosemary (2 table spoons)
30 mL of Chopped Fresh Thyme (2 table spoons)
15 mL of Hot Pepper Flakes (1 table spoon)
The Juice of a Lemon
4 Colves of Québec Garlic, thinly sliced
2 Lemons, cut in half
Fleur de Sel, to taste
2 bricks


1. Split each Hen open by cutting through the spine with a big knife or cleaver.

2. Butterfly the Hens, skin-side up. Press down on them firmly to flatten them as much as possible.

3. Place the Hens in a square or rectangular baking dish. Season them with Salt and Pepper. 

4. Mix together the Rosemary, the Olive Oil, the Thyme, the Garlic the Lemon Juice and the Hot Pepper Flakes in a small bowl.

5. Cover the Hens with 3/4 of the Marinade and refrigerate them, covered, for 8 to 12 hours. (Remove Hens from the fridge at least 1 hour before cooking).

6. When ready to cook the Hens, preheat the grill to Medium-High. Heat up two bricks covered with foil wrap for about 15 minutes.

7. When they're good and hot, turn off one burner to cook the Hens over indirect heat. Place the Hens skin-side down on the grill above the unlit burners.

8. Place a brick atop of each Hen. Close the lid and let them cook for 10 to 12 minutes.

9. Lift the bricks from and turn the Hens over one last time. Continue cooking for a few more minutes, until the Skin is nice and crunchy, and the temperature in the meatiest part of the Thigh reaches 77°C (170°F).

10. Remove the Hens from the grill and set them aside on a cutting board, covered with foil, for about 10 minutes. In the meantime, grill the Lemons on the barbecue.

11. Cut the Hens in two (one half per person), garnish them with the Fleur de Sel, and top with the Remaining Marinade. Serve with Green Beans Amandine baked in a foil pocket and a Grilled Half-Lemon.

12. Enjoy.


Gives 4 portions.
Total time: 20 to 25 minutes + 15 minutes.
Source: IGA Advertisement.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 25, 2016 4:55 pm

Meatless.... Meatloaf


1 soup spoon of Canola Oil (15 mL)
1 Onion, finely cut (200 g)
1 Celery Stem, finely cut
1 Carrot, finely cut (100 g)
2 Garlic Cloves, finely cut
2 cups of White Beans (500 mL)
1 Sweet Potato, cooked (180 g)
450 g of Firm Tofu
2 tea spoons of Paprika
1/2 soup spoon of Salt
1/4 tea spoon of Ground Cayenne Pepper
1/4 tea spoon of Ground Pepper
2 soup spoons of Dried Oregano
2 soup spoons of Soy Sauce
2 soup spoons of Tomato Paste
1 soup spoon of Prepared Mustard
2 soup spoons of Food Yeast (30 g)
1 portion of Egg Substitute*
5 drops of Tabasco Sauce
1/3 cup of Fresh Italian Parsley (30 g)
3/4 cup of Quinoa Flakes (80 g)


1. Preheat the oven at 190°C/375°F. Brown the Vegetables 5 minutes in the Oil. Add the Beans and the Spices and crush them with a fork.

2. In the meantime, Put the Potato, the Tofu, the Soy Sauce and the Other Seasonings into a culinar robot, with the Parlsey and the Food Yeast. Well mix.

3. Pour the Egg Substitute in a large bowl, then add the Quinoa Flakes and well mix. Add the Tofu Mix and the Vegetables Mix. Place everything onto an oiled tray and create a rectangular "Loaf". 

4. Cook in the center of the oven until it's golden, so for about 25 minutes. Cover with aluminium paper and continue the cooking for 35 minutes.

5. Leave it to rest 20 minutes before cutting it into slices. Serve.

6. Enjoy. (*= The Egg Substitute can be found here).


Gives 8 portions.
Total time: 1 hour 5 minutes of Cooking + 20 minutes.
Gives 230 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Thu Feb 25, 2016 5:05 pm

Figs, Clementines and Lettuce Salad


1 Boston or Curly Lettuce (200 g)
4 cups of Baby Spinash (65 g)
6 Clementines or Mandarins (360 g)
1/4 cups of Extra Virgin Olive Oil (65 mL)
2 soup spoons of Lemon Juice (30 mL)
2/3 cup of Grenoble Walnuts (Optional)(65 mL)
4 Dried Figs, cut into pieces
Salt and Pepper to taste


1. Put the Lettuce and the Spinash into a salad bowl with 4 Clementines seprarated into quarters. Squeeze the 2 Remaining Clementines and pour their Juices into a little bowl.

2. Add the Olive Oil to the Clementine Juice with the Lemon Juice, the Salt and the Pepper. Whisk everything with a fork to well emulsify the Dressing. Pour on the Salad. Add the Nuts (optional) and the Figs cut into pieces. Well mix everything and serve.

3. Enjoy.


Gives 4 portions.
Total time: 10 minutes.
Gives 200 Calories/portion.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Mar 20, 2016 8:34 am

Filet Mignon and Aspargus with Gorgonzola Sauce


4 Beef Filets Mignons of 2 centimeters thick (600 g)
160 g of Gorgonzola Cheese cut into little pieces
1/3 cup of 15% Cream (85 mL)
1/3 cup of White Wine (85 mL)
2 soup spoons of Olive Oil (30 mL)
30 Medium-sized Aspargus (600 g)
1 soup spoon of Butter (15 mL)
Salt and Pepper to taste
2 soup spoon of Finely Cut Fresh Italian Parsley (10 g)


1. To ensure an adequate cooking inside the Filets, get them out of the refrigerator at least half an hour beforehand and wipe them off well. Preheat the oven at 80°C/175°F.

2. In a little bowl, mix the Gorgonzola, the Cream and 2 soup spoons of Wine to get a creamy mix. Reserve.

3. In a frying pan, sauté the Aspargus into the Oil, shaking them, until they are a little golden, so for about 4 minutes. Salt and pepper them, lower the heat cover and cook them, shaking them from time to time, until they are Al Dente, so for about 8 minutes.

3. In the meantime, heat the Butter at Medium heat in a thick bottomed frying pan until it is hot, but not steaming. Add the Filets and sauté them for about 2 minutes on each side for a Medium-Rare cooking, turning them only once. Put the Filets on a plate and reserve them in the oven.

4. Deglaze the frying pan with the Remaining Wine, scratching the bottom well with a wooden spoon. Add the Cheese Mix and cook for 2 minutes, stirring. Put the Filets back into the frying pan and let them in there for 30 seconds total, turning them only once. Lightly salt them (because the Cheese already is) and pepper to taste. Serve with the Aspargus. Cover with the Sauce and Sprinkle with Cut Parsley.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 430 Calories/portion.
Cost per portion: 8,20 CAN$.
Suggested Starter Dish: Leeks, Carrots and Beets Composed Salad.
Suggested Dessert: Pepper and Basil Strawberries.
Source: Cahier Casa (via Le Journal de Montréal).
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 10, 2016 12:13 am

Ginger and Orange perfumed Carrots Soup


1 soup spoon of Canola Oil (15 mL)
1 Onion, coarsely chopped
6 Carrots, coarsely cut (600 g)
2/3 cup of Fresh Orang eJuice (170 mL)
2 1/2 soup spoons of Fresh Ginger, coarsely grated (30 g)
4 cups of Chicken Stock (1 Liter)
1/4 cup of 15% Cream (65 mL)
Salt and Pepper to taste


1. in a saucepan, sweat the Onion in the Oil for 3 to 4 minutes, at Medium heat. Add the Carrots, the Orange Juice, the Ginger and the Stock. Salt and pepper to taste. Bring to a boil, lower the heat and let it stew covered until the Carrots are tender, so for about 25 minutes.

2. Reduce the Soup to a pulp with a culinar robot or a mixer. Put the Soup back into the Sacepan, add the Cream and heat some more for a few minutes. Verify the seasonning and serve.

3. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 10 minutes.
Gives 150 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 10, 2016 12:43 am

Bacon and Dill Air & Land Potatoes


3 soup spoons of Butter
4 slices of Bacon, sliced
3 Green Onions, finely cut
4 Potaotes, peeled, cooked andcut into quarters
4 Apples, peeled and in quarters
1 soup spoon of Finely cut Dill
4 Eggs
Salt and Pepper


1. In a large pan, melt 2 soup spoons of Butter. Add the Bacon, the Green Onions and the Potatoes Quarters. Brown them at Medium heat for about 5 minutes or until the Potatoes are slightly golden. Salt and pepper them. Add the Apples Quarters and brown them for 2 minutes on each side (the Apples must not be crumbled). Sprinkle with the Dill.

2. Remove the pan from the heat and cover it.

3. In another pan, melt the Remaining Butter. Break the Eggs in the pan. At Medium-Low heat, cook them until the Egg's White is cooked.

4. Share the Mix of Apples and Potatoes between the plates. Garnish each plate with an Egg. Immediately serve with Crunchy Bread.

5. Enjoy. (The slightly sweet contrast brought by the Apples produce a really delicious meal. Cook the Potatoes witht Water the night before).


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 17, 2016 7:23 am

Greek-style Chicken Burgers


450 g of Ground Chicken (1 pound)
30 mL of Panko Breadcrumbs or Regular Breadcrubs (2 soup spoons)
4 Green Onions, finely cut
175 mL of Crumbled Feta (3/4 cup)
10 mL of Finely Grated Lemon Zest (2 tea spoons)
15 mL of Dried Dill (1 soup spoon)
Salt, to taste
4 Hamburger Breads
Mayonnaise, to taste
Diagonally-cut Tomato and Cucumber Slices, for garnishing


1. In a bowl, well mix the Chicken, the Panko Breadcrumbs, the Green Onions, the Feta, the Lemon Zest, the Dill and the Salt.

2. Shape the Mix into 4 patties. Reserve them into the fridge for at least 30 minutes.

3. In a non-stick frying pan, heat some Oil over Medium-High heat and cook the Patties for 4 to 5 minutes. Turn them around and cook them for 2 to 3 more minutes before lowering the heat to finish the cooking, until the Patties are well cooked. For a barbecue cooking, put the Patties on a non-stick tray put on the grill.

4. Serve on the Grilled Hamburger Breads and garnish with Mayonnaise, Cucumber and Tomato Slices.

5. Enjoy (Barbecuing means Burgers, but not always beef! This week we're celebrating barbecue season with Greek-style Chicken Burgers).


Gives 4 portions.
Total time: 30 minutes of Rest + 15 minutes of Cooking + 15 minutes.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 17, 2016 8:27 am

Shrimps Corn Spread


1 Shallot, peeled
1 Hot Pepper
1 pinch of Salt
450 g of Corn Kernels (1 pound)
450 g of Nordic Shrimps (1 pound)
60 mL of Mayonnaise (1/4 cup)
1 soup spoon of Sour Cream
8 slices of Baguette
3 soup spoons of Extra Virgin Olive Oil


1. In a culinar robot, mix the Shallot, the Hot Pepper and the Salt, but only to finely cut them. Add the Corn and the Shrimps. Mix to get a coarse Purée. Pour it into a bowl. Add the Mayonnaise and the Sour Cream.

2. Grill the Baguette Slices in a toaster.

3. Sprinkle the Grilles Bread Slices with the Olive Oil. Spread the Shrimps Corn Preparation. Immediately serve.

4. Enjoy (A beautiful idea for a light meal. The Shrimp and the Corn go very well together).


Gives 4 portions.
Total time: 5 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 17, 2016 8:37 am

Porto-glace'd Parfait


500 mL of Strawberry Ice Cream (2 cups)
60 mL of Whipping Cream (1/4 cup)
125 mL of Porto (1/2 cup)
125 mL of Strawberry Jam (1/2 cup)


1. Place the Ice Cream into the refrigerator for 30 minute to soften it.

2. In a large bowl, with a whisk, mix the Ice Cream, the Whipping Cream and half of the Porto. Pour into glasses or bowls. Place them into the freezer for 30 minutes.

3. Remove the glasses (or the bowls) from the freezer. Cover the top with Strawberry Jam. Put them back into the freezer for 30 minutes.

4. Remove from the freezer. Baste with the Remaining Porto and serve.

5. Enjoy (To be prepared in advance to have an esitval dessert to hand without difficulties).

Gives 4 portions.
Total time: 1 hour of Freezing + 30 minutes of Refrigeration + 10 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 17, 2016 8:55 am

Figs and Potatoes Veal Roulade


8 Little Veal Escalopes
1 Garlic Clove, in halves
3 soup spoons of Traditional Wholegrain Mustard
8 Little Cooked Potatoes, in halves
110 g of Bacon, coarsely cut (4 ounces)
8 Figs
1 tea spoon of Butter
125 mL of Beef Stock (1/2 cup)
110 g of Crumbled Blue Cheese (optional)(4 ounces)
Salt and Pepper


1. Spread the Escalopes on the work area. Rub the Escalopes with the Garlic Clove. Smear with Mustard. Salt and pepper them. Place 2 Potato Halves on each Escalope. Roll them and set them with little skewer sticks.

2. In a large frying pan, brown the Bacon at Medium heat for 4 minutes. Add the Figs, their cut side down, to the frying pan. Cook for 3 minutes, or until they are golden. Remove the Figs and put them in a plate.

3. Melt the Butter in the frying pan. Place the Rolled Escalopes in the frying pan and brown them at Medium heat for 3 minutes on each side. Pour the Stock into the frying pan and bring it to a boil. Cover and let it stew for 5 minutes. Remove from the heat.

4. Put the Escalopes into plates. Add the Bacon and pour the Cooking Liquid on the Escalopes. Garnish with Roasted Figs. Sprinkle with Crumbled Blue Cheese ans serve.

5. Enjoy (Everything is in this plate: Vegetables,Cheese and even Bacon for everything to taste even better).


Gives 4 portions.
Total time: 20 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 17, 2016 12:53 pm

Olive Oil Dressing


2 soup spoons of Cut Basil
2 soup spoons of Cut Chevril
1 soup spoon of Cut Chives
1 pinch of Salt
1 Little Shallot
2 soup spoons of Vinegar
125 mL of Extra Virgin Olive Oil (1/2 cup)


1. In a culinar robot, coarsely cut the Herbs, a generous pinch of Salt and the Shallot. Add the Vinegar and mix.

2. Pour the Olive Oil slowly into the robot, stirring, to get a somewhat smooth Sauce, depending on your tastes. Serve with a salad or use it as a Marinade.

3. Enjoy (Excellent for the salads, it can also serve as a Marinade for the meat or the poultry).


Gives 6 portions.
Total time: 15 minutes.
Source: Le Journal de Montréal.
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Re: Kitchen time with The Kéb

Post by Un_kébécois on Sun Apr 17, 2016 6:34 pm

Panzanella


450 g of Tomatoes (1 pound)
60 mL of Water (1/4 cup)
450 g of Bread, in large slices (1 pound)
1 Cucumber, in thin slices
1 bunch of Basil
1 Little Onion, in thin slices
225 g of Black Olives (4 ounces)
1 tea spoon of Red Wine Vinegar
125 mL of Extra Virgin Olive Oil (1/2 cup)
Salt and Pepper


1. Finely cut the Tomatoes and keep their Juice in a large bowl. Add the Water into the bowl. Dip the Bread Slices in it for 5 minutes. Squeeze to remove the Exceeding Water and crumble into little pieces. Dump the Soaking Water.

2. In the large bowl, mix the Bread, the Tomatoes, the Cucumber, the Onion, the Basil and the Olives. Generously salt and pepper them. Sprinkle with Vinegar. Pour the Olive Oil and toss the Salad.

3. Cover and refrigerate 30 minute before serving.

4. Enjoy (A traditional meal from Tuscany, rustic and fresh, perfect to serve in the summer).


Gives 8 portions.
Total time: 30 minutes of Refrigeration + 20 minutes.
Source: Le Journal de Montréal.

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