Kitchen time with The Kéb

1 1/3 cup of Basmati Rice (260g)
2 soup spoons of Extra Virgin Olive Oil (30mL)
3 soup spoons of Lemon Juice (45mL)
2 soup spoons of Soy Sauce (30mL)
2 tea spoons of Curry Powder
2 cups of Canned Lentils (500mL)
2 Green Onions, thinly sliced (30g)
2 Garlic Cloves, thinly cut
1/2 cup of Fresh Italian Parsley, thinly cut (40g)
2 tea spoons of Fresh Basil, thinly cut


1. Cook the Rice. Let it rest at least 30 minutes in the fridge. (You can do this step beforehand)

2. In a little bowl, well mix the Oil, the Lemon Juice, the Soy Sauce and the Curry Powder.

3. Pour the Rice in a salad bowl with the Lentils, the Green Onion, the Garlic and the Herbs. Pour the Dressing on top of them, add a pinch of Pepper and carefully toss. Let it rest 10 minutes and serve.

4. Enjoy.

Gives 4 portions
Total time: 10 minutes of Cooking + 15 minutes.
Gives 390 Calories/portion
Cost per Portion: 3,00 CAN$.
Suggested Starter Dish: Summer Cauliflower Soup.
Suggested Dessert: Ice Cream with Raspberry Coulis.
Source: Cahier Casa (via Le Journal de Montréal).

Verrine Freshness: Strawberries and Basil

First Step:
500g of Strawberries
100g of Sugar
10g of Fresh Basil, cut
100g of Red Wine

1. Cut the Strawberries in four, add the Sugar, the cut Basil and the Red Wine

Second Step: Creamy Lemon
125g of Lemon Juice
125g of Butter
125g of Sugar
2 Entire Eggs
3 Egg Yolks

1. Boil the Lemon Juice, the Sugar and the Butter.
2. Pour the boiling mix on the already mixed Eggs and Egg Yolks. Whisk the mix.
3. Pour the mix into a pan untill it boils again while still whisking it with a whip.
4. Cool the Cream in the fridge.
5. It is better to prepare this mix the day before.

Third Step: Lemon Syrup
200g of Lemon Juice
200g of Sugar

1. Boil the Sugar and the Lemon Juice. Refrigerate.

Fourth Step: Chantilly Cream (Must be done the day before)
500g /mL of Cream 35%
75g of Sugar Coating

1. Whip both ingredients.

Final Step: Making of

1. Soak the Finger Biscuits (Buy them at your local cake shop or market) with the Lemon Suryp.
2. Drip the Strawberries.
3. In a Verrine, put some Chantilly Cream in the bottom, then some Strawberries, then a soup spoonfull of Creamy Lemon and finally a Finger Biscuit.
4. Put some Strawberries and some Chantilly Cream on top of them.
5. To finish, add the remaining Strawberries with a leaf of Basil.
6. With the Strawberries Juice, put it into a pan and reduce it by half with 50g of Sugar. Pour into onto the Verrine.

For 1 Verrine
Source: Journal de Montréal

Celeriac Remoulade

2 Celeriacs (800g)
4 Garlic Clovers, pressed
2 soup spoons of Mayonnaise (30mL)
4 tea spoons of ijon Mustard (20mL)
1/4 cup of Olive Oil 65mL)
3 soup spoons of Lemon Juice (45mL)
Salt an Pepper


1. Prepare the dressing directly into the main bowl: Press the Garlic, add the Mayonnaise, the Mustard, the Oil, the Lemon Juice, the Salt and the Pepper. Mix well.

2. Peel the Celeriacs, and cut them thinly with a slicer, ou grate them with a grater with larges notches and add the Dressing. Mix well.

3. Verify the seasoning and serve.

4. Enjoy.


Gives 4 portions
Total time: 10 minutes
230 Calories/portion
Source: Journal de Montréal

Salsa Verde Tomatoes

4 big Tomatoes (1kg), ripe
3 soup spoons of Garlic and Parsley Stock (45mL)
3 soop spooms of Extra-Virgin Olive Oil (45mL)
4 table spoons of Capers, thinly cut
Salt

1. Cut the Tomatoes in halves horizontal-wise, seeds them and put the halves Tomatoes into a service plate.

2. In a little bowl, mix well the Garlic and Parlsley Stock, the Capers and the Extra-Virgin Oil. Divide this Slasa Verde equally on each half. Lightly salt them and serve.

3. Enjoy.

Gives 4 portions
Total time: 10 minutes
180 Calories/portion
Source: Journal de Montréal

Keb, could I make a request for a Gluten-Free bread recipe? :3?

Oh my god, this thread survives? I had forgotten all about it! :O

This thread not only survives, but thrives, sir. Keb kind of took it over :P

These sound delicious. I look forward to trying them out in my new kitchen tomorrow.

@ Mew: I can't garantee you that I'll find one. As I said, I just translate what's in the newspapers. But I'll try to search for one and post it as soon as I got it.

@ End: Hurr Hurr. You're talking about food here, do you think I would let food down? OF COURSE NOT! XD

@ Gilgamesh: I hope you'll find them as delicious as they look. You'll give us news.


500 mL of 35% Whipping Cream
1/2 cup of Caster Sugar
1 tea spoon of Vanilla
8 cups of Mini Marshmallows
4 cups of Fresh Fruits, in bits

1. Whips the Cream untill there's firm pics.

2. Add the Powder Sugar and the Vanilla.

3. Carefully add to the mix the Marshmallows and the Fruits.

4. Serve immediately in individual glass bowl. It can be keeped up to 24 hours in the fridge.

5. Enjoy.

Source: Journal L'Express de Drummondville

2 Potatoes, peeled (400g)
2 cups of Green Beans OR French Beans (200g)
1 Courgette Zucchini (130g)
2 Leeks, cut (600g)
2 soup spoons of Olive Oil (30mL)
1 Garlic Clove, minced
4 cups of Vegetables Stock (1L)
1 2/3 cups of Deep-frozen Peas (200g)
4 soup spoons of Fresh Mint, cut (10g)
1/4 cup of Plain Yogurt 2% (65g)

1. Cut the Potatoes, the French Beans and the Courgette in chucks of about 2 centimeters.

2. In a saucepan, sweat the Leeks in the Oil for some minutes, then add the Garlic, the Potatoes, the French Beans and the Courgette. Cook them for 5 minutes while tossing them from time to time. Add the Stock, some Salt and some Pepper.Cover and cook at Low heat untill the vegetables are tender, so about 15 minutes.

3. In the meantime, cook the Peas separately, in a Salted Water-filled saucepan. Add them to the other vegetables at the end of the cooking, along with the cut Mint Leaves.

4. Reduce the soup into a Purée with the mixer, cover and put it into the fridge untill it completely cool down (at least 2 hours).

5. When serving, verify the seasoning and garnish each bowl with a spoonful of Yogurt and some entire Mint Leaves.

6. Enjoy.


Gives 4 portions
Total time: 50 minutes + Cooldown time
270 Calories/portion
Source: Le Journal de Montréal

1 Onion, cut (200g)
2 1/2 cups of Cauliflowers, cut into tiny bunches (400g)
1 soup spoon of Olive Oil (15mL)
4 Italian Sausages (300g)
1/2 Dried Red Pepper, minced
1 1/2 cups of Hot Chicken Stock (375mL)
4 cups of Pennes (300g)
Salt and Pepper
4 soup spoons of Parmigiano (12g)

1. In a frying pan, brown the Onion into the Oil untill it soften. Remove the Sausages' skins and add their Meat. Cook the Meat by crumbling it with a wooden spoon untill it lost its pinkish color. Add the Red Pepper (if the Sausages aren't spiced already). Pour the hot Stock, add the Cauliflowers and bring to a boil. Reduce the heat, cover and let it stew for about 10 minutes, untill it gets Al Dente and the Stock is nearly all absorbed (the sauce must remain somewhat humid).

2. In the meantime, cook the Pastas in a large salted boiling water quantity. Drip the Pastas and add them in the frying pan. Add the Salt and Pepper. Sprinkle with some Grated Cheese, mix well and serve.

3. Enjoy.


Gives 4 portions
Total time: 25 minutes.
470 Calories/portion.
Source: Journal de Montréal.

4 Apples (700g)
4 table spoons of non-salted Butter (20g)
1 soup spoon of Brown Sugar (10g)
2 table spoons of Raisins (5g)
1 soup spoon of Pine Nuts (10g)
1 table spoon of Powder Cinnamon
1 pinch of Salt


1. Preheat the oven at 190°C/375°F

2. With an apple-corer, remove the core and the seeds of the Apples, but be careful to not pierce them from side to side. At mid-height, make a circular carving to prevent the peel from bursting out when cooking. Place the Apples in a shallow baking tray.

3. Mix all the other ingredients into a little bowl. Stuff the Apples with the mix. Pour some millimiters of Water in the tray and put it into the oven.

4. Cook for about 30 minutes depending of the brand and the size of the Apples, untill they are tender.

5. Serve hot or at the room temperature.

6. Enjoy.


Gives 4 portions.
Total time: 40 minutes.
130 Calories/portion
Source: Journal de Montréal.

2 soup spoon of Olive Oil (30mL)
2 Garlic Clover, thinly cut
1/3 cup of Garlic and Parsley Stock (85mL)
2 cans (142g) of dripped little Clams
3 cups of Canned Tomatoes (750g)
3/4 tea spoon of Cayenne Pepper
320g of Spaghetti
Salt and Pepper

1. In a frying pan, brown the Garlic into the Oil for a minute. Add the Garlic and Parsley Stock and the dripped Clams. Reverve the juices. Cook 2 minutes while stirring them, then add the Tomatoes and the Cayenne Pepper.  Let it stews uncovered for about 5 minutes, while stirring it from time to time. Add some Pepper. In general, it's not necessary to add Salt because the Clams are already salted. At the very end of the cooking, add about half of the juices of the Clams to dilute the sauce. Keep them warm.

2. Meanwhile, cook the Spaghetti into a big boiling salted water-filled pot. Drip the Spaghetti and pour them into the frying pan. Mix well and serve.

3. Enjoy.


Gives 4 portions.
Total time: 20 minutes.
450 Calories/portion.
Source: Journal de Montréal.

500g of Salmon Skillets, cut from near the tail
2 soup spoons of Sugar (30g)
3 soup spoons of Salt (40g)
2 tea spoons of Ground Pepper (5g)
1 bunch of fresh Dill (100g)
1 Lemon (120g)
1/4 cup of Plain Yogurt 2% (65g)
1 1/2 soup spoons of Horseradish (23mL)
1 tea spoon of Capers (3g) (Optional)
1/2 Onion, in slices (100g) (Optional)
8 cups of Mesclun (Mixed Lettuces) (200g)
2 soup spoons of Classical Dressing (45mL)
2 Pita Breads (90g)

1. Generously coat the Salmon on both sides with the pre-mixed Sugar, Salt and Pepper. Wrap it with the Dill and put it in a plastic bag. Leave it in the fridge for 18 to 24 hours, under something heavy to help the marinade.

2. When serving, prepare the sauce by mixing the Yogurt, the Horseradish and 2 tea spoons of Lemon Juice.

3. Rince the Salmon with Running Water to eliminate the Salt, the Sugar and any juice that have been produced. Well dry with a towel. Cut very thinly, in skillets, flesh-wise. Garnish the Salmon with Capers, Onions, Dill Wisps and Lemon Slices. Grill the Pita Breads.

4. Serve the Salmon with the Sauce, the grilled Pita Breads and the Mesclun salad, with some Classical Dressing on it.

5. Enjoy.


For 4 persons.
Total time: 18 hours for the Brine, plus 10 minutes.
340 Calories/portion
Suggested Starter: Aspargus Velouté
Suggested Dessert: Pineapple Puff Pastry
Cost per portion: 4,00 $CAN
Source: Cahier Casa (Journal de Montréal)

1 Medium Onion, in slices
1 Medium Zucchini, in slices
1 bunch of fresh Basil, cut
1 little Eggplant, in slices
2 Italian Tomatoes, cut in halves
150mL of Olive Oil (2/3 cup)
Salt and Pepper


1. Brush a gratin plate with some Olive Oil. Put the Onions in the plate.
Add some Salt and Pepper.

2. Cover them with the Zucchini and pour 2 1/2 soup spoons of Olive Oil. Add some Salt and Pepper.

3. Cover them with the Basil and pour 2 1/2 soup spoons of Olive Oil.

4. Cover it with the Eggplant and pour 2 1/2 soup spoons of Olive Oil. Add some Salt and Pepper.

5. Cover them with the Tomatoes and pour 2 1/2 soup spoons of Olive Oil. Add some Salt and Pepper.

6. Cook in the oven at 135°C (275°F) for 2 hours.

7. Enjoy. (The Tian in a terra cotta plate of Provencal origins (South of France). This word as given its name to this delicious meal that can be cook indifferently in any deep-enough mold that can go in the oven. This particular Tian is higly recommanded with fishes and meats.)


Gives 4 portions.
Total time: 2 hours 15 minutes.
Difficulty: Easy.
Author: Philippe Castel, named Health Chief 2004 by his peers.
Source: "Cuisiner avec les aliments contre le Cancer" (via Journal de Montréal)

For the Trout:
4 Rainbow Trout Fillets
1/4 cup of Smoking Wood Chips (Favorite Variety)
Oolong type Green Tea, Smoke-flavoured
Grilled Corn from 4 Ears
1 Pear, in dices
1/4 cup of Kalamata Olives, stoned and cut
1 bunch of Cress
Dried Tomatoes

For the Balsamic Vinegar:
1/4 cup of Balsamic Vinegar
1/3 cup of Extra Virgin Olive Oil
Salt and Pepper


1. Put the Chips in a plate that goes into the oven. Cover them with aluminium foil. Place the Trout Fillets on a thin grill that goes in the oven and put it over the Chips. Sprinkles the Fillets with the Tea, Salt and Pepper. Cover and smoke them at 350 for 5 minutes. Reserve.

2. Heat a spoonful of Olive Oil into a large frying pan at Medium heat. Place the Trout Fillets on the skin's side. Lower the heat and cook 6 minutes. Cover them and let them cook another minute.

3. Sauté the Corn into some Butter, then add the Olives and the Pear. Add some Salt and Pepper, the Cress and the Tomatoes. Serve the Trout on the Salad, with the crispy skin upward.

4. Enjoy.


Source: Cahier Casa (via Journal de Montréal)

500 g of fresh Romano Beans ready to shell 
1 3/4 cup of Green Beans, (180 g)
6 Tomatoes, cut in rough dices (720 g)
1 Potato, peeled (200 g)
1 entire Zucchini (130 g)
1/2 Onion, thinly cut (100 g)
1/2 Leek, thinly cut (150 g)
2 tea spoons of Canola Oil (10 mL)
3/4 cup of Fresh Basil Leaves
2 Garlic Cloves
1 1/2 soup spoons of Olive Oil (23 mL)
1/2 cup of Pastas for Soup (60 g)
4 soup spoons of Parmigiano Cheese, grated
Salt and Pepper to taste


1. Put the Shelled Beans in a cooking pot, cover them with Salted Water and cook them while you prepare the other Vegetables (about 30 minutes). In another cooking pot, sweat the Onion and the Leek in the Oil. Add 2 Tomatoes. Cook for 3 minutes, then add the Green Beans, the Potato and the Zucchini. Sauté them for 5 minutes.

2. Add the Cooked Romano Beans with their Cooking Water, then complete with Boiling Water to cover the Vegetables well. Bring to a boil, add some Salt and Pepper, cover and cook for 1 hour at Low heat. Stir the bottom from time to time.

3. In the meantime, prepare the Pistou. Remove the stems of the Basil, wipe the Leaves. Peel the Garlic Cloves. Put the Leaves in the bowl of a culinar robot. Add a spoonful of Olive Oil, mix, add the remaining Olive Oil and then mix again untill you get a Pommade. Salt to taste.

4. When the soup is ready, squash the Zucchini with a fork. Add the Pastas and cook them untill they get Al Dente, so about 7 minutes. Add the Pistou, the Parmigiano and serve immediately because the Pastas have an habit of swell and absorb the Stock.

5. Enjoy.


For 4 persons.
Total time: 1 hour 10 minutes of Cooking + 45 minutes.
260 Calories/portion.
Cost per portion: 3,00 $CAN.
Suggested Starter Dish: Zucchini Frittata.
Suggested Dessert: Almonds Dough Peaches.
Source: Cahier Casa (via Le Journal de Montréal).

4 Eggs, Large size
1/3 cup of Creamy Cheese (45g)
1/3 cup of Cream 35% (85mL)
2/3 cup of Cheddar, grated (50g)
5 Dried Tomatoes, dripped and thinly cut
1 roasted Pepper, peeled and cut into strips of 1 centimeter
Salt and Pepper


1. Preheat the oven at 175°C/350°F . Butter up a cooking plate of about 22 centimeters (9 inches) of diameter.

2. In a bowl, whisk the Eggs with the Creamy Cheese and the Cream. Add some Salt, the Grated Cheese, the Pepper Strips and the Tomatoes.

3. Pour into the pie cooking plate and cook at the center of the oven from 35 to 40 minutes, untill the mix is really firm. Verify the cooking with a toothpick or a knife: if the tip is clean, the Quiche is ready.

4. Enjoy.


For 4 persons.
Total time: 40 minutes of Cooking + 15 minutes.
250 Calories/portion.
Cost per portion: 2,90 $CAN
Suggested Starter Dish: Palm Hearts Exquisite Salad.
Suggested Dessert: Fruits and Couscous Salad.
Source: Cahier Casa (via Journal de Montréal)

1/2 cup of Quinoa (85 g)
32 Leaves of fresh Mint, thinly cut (10 g)
2 bunches of Fresh Italian Parsley, cut thinly (200 g)
4 Green Onions, thinly cut (60 g)
1/4 cup of Extra Virgin Olive Oil (65 mL)
2 soup spoons of Lemon Juice (30 mL)
2 cups of (Canned) Chick-Peas, rinced and strained (500 mL)
2 Tomatoes, seeded and diced (240 g)
Salt and Pepper

1. Well rince the Quinoa by placing it into a sieve under running Water, untill there's no more foam. Strain well. Cook the Quinoa into a cup of Water. Bring to a boil, add some Salt, then lower the heat, cover and cook for about 15 minutes untill the Grains become translucid and the little White Sprout detatch itself from the Grains.

2. Meanwhile, well clean and spin the Parsley and the Mint Leaves. Remove the stronger stems. Thinly cut the Leaves, as well as the Green Onions, put them into a salad bowl and toss.

3. Whisk the Oil, the Lemon Juice and the Salt in a little bowl with a fork untill the Dressing is emulsified. Verify the seasonning. Pour on the Salad. Add the Quinoa and the Chick-Peas. Toss the Salad well and leave it to rest for 10 minutes.

4. Add the Tomatoes, toss again and serve.

5. Enjoy.

Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes of Waiting + 10 minutes.
Gives 400 Calories/portion.
Source: Le Journal de Montréal.

400g of Leeks (14 oz)
1Kg of Mussels (2 pounds)
400mL of Apple Juice (1 2/3 cup)
2 Red Delicious Apples, in little dices
1 soup spoon of Butter
Pepper

1. Chop the Leeks with a well-sharped little knife. Clean them well with cold Water and thinly cut them.

2. Put the Mussels into a big bowl or a mixing bowl and trim them if needed. Eliminate those who are open or broken.

3. Pour some cold Water on them while stirring them. Drips them and repeat this steps 2 more times. The Mussels must not remain in the Water for too long.

4. Pour the Apple Juice into a big pan. Add the Leeks, the Apples, the Butter and the Mussels. Add some Pepper.

5. Cover and cook at High heat for 5 minutes and stir at mid-cooking.

6. Enjoy. (Serve these Mussels in an hollow plate with their cooking Juices and a bowl of steam-cooked Rice)

Gives 4 portions.
Total time: 45 minutes.
Author: Christophe Alary, Teacher at the École Hôtelière de la Capitale school in Québec City, named Chief of the Year 2004 by his peers.
Source: "Cuisiner avec les aliments contre le Cancer" (via le Journal de Montréa)

1 Onion, thinly cut (200 g)
2 Garlic Cloves
2/3 Dried Red Pepper, minced
1 1/2 soup spoon of Olive Oil (23 mL)
1 can of Little Clams, strained (142 g)
1 can of Canned Tomatoes, 540mL (19 ounces)
2 cups of Orange Juice OR half Juice, half Water
1 Big Turbot OR Tilapia Fillet (300 g)
Salt and Pepper to taste
4 Wholewheat Bread Slices (120 g)


1. In a saucepan, brown the Onion in the Oil 5 minutes untill it get translucid. Mince 1 Garlic Clove and the Red Pepper and add them to the Onion. Cook them a minutes while stirring.

2. Strain the Clams, reserve their Juices and add them to the saucepan. Cook 2 minutes while stirring, then add the Clams' Juices, the Diced Tomatoes and the Orange Juice (For a less pronounced Orange flavour, replace a part of the Juice by Water). Bring to a boil then lower the heat so that the Stock boils a little (simmer it).

3. Cut the Fish in big chunks, add the to the saucepan and poach them for about 5 minutes, untill they get opaque. Add some Salt and Pepper to taste.

4. Serve the Soup with the Grilled Bread after you rubbed them against the second Garlic Clove.

5. Enjoy


Gives 4 portions.
Total time: 10 minutes of cooking + 10 minutes.
330 Calories/portion.
Cost per Portion: 3,30 CAN$.
Suggested Starter Dish: Roasted Cauliflower Salad.
Suggested Dessert: Watermelon Granita.
Source: Cahier Casa (via Le Journal de Montréal).

I successfully made the clam spaghetti, the chicken and clams soup, and the quiche, and they were all exquisite. Keep them coming Ken.