Kitchen time with The Kéb

2 Grapefruits, in half
450 g of Shrimps (1 pound)
1 soup spoon of Cut Chives
1 soup spoon of Cut Parlsey
4 soup spoons of Mayonnaise
3 soup spoons of Fresh Cream
4 Quail Eggs, hard-boiled
Salt


1. Cut the Grapefruits' Flesh with a serrated knife, without piercing the peel. Put the Flesh into a large bowl.

2. Add the Shrimps, the Chives and the Parsley. Mix. Transfer into the Grapefruits Shells.

3. In a little bowl, mix the Mayonnaise and the Fresh Cream. Lighty salt it. Cover with the Sauce and garnish with Quail Eggs. Immediately serve.

4. Enjoy (This light and very fresh Starter Dish begin the meal with beauty and colors.)(Note: You can prepare this meal a few hours in advance and refrigerate it).


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

1/2 Onion, thinly cut (100 g)
1 Garlic Clove, minced
2/3 cup of Canned Tomatoes (170 g)
1 pinch of Cayenne Pepper
1 soup spoon of Dried Oregano
1 soup spoon of Cumin Powder (8 g)
1 tea spoon of Salt (4 g)
1 tea spoon of Ground Pepper (3 g)
2 Chicken Breasts, boned and skinless (600 g)
1 2/3 cup of Kidney Beans, rinced and strained (420 mL)
1 cup of Deepfrozen Peas (120 g)
4 Pita Breads (180 g)


1. Put the first 8 Ingredients in the bottom of the ceramic crock pot. Well mix everything, then add the Chicken. Coat it well with the Sauce.

2. Cover the crock pot with the cover and cook at Low intensity from 6 to 8 hours, or until the Meat is very tender and is cut with a fork with ease. Alternatively, you can cook it from 4 to 5 hours at High intensity.

3. Put the Chicken out of the crock pot, shred it then put it back into the crock pot. Add the Beans and the Peas. Cover and cool for 10 more minutes at High intensity.

4. Serve in Pita Breads.

5. Enjoy.


Gives 4 portions.
Total time: 7 hours 10 minutes of Cooking + 10 minutes.
Gives 400 Calories/portion.
Cost per portion: 4,20 CAN$.
Suggested Starter Dish: Figs, Clementines and Lettuce Salad.
Suggested Dessert: Little Fruits cups.
Source: Cahier Casa (via Le Journal de Montréal).

2/3 cup of Deepfrozen Peas (80 g)
340 g of Fresh Spinash Pastas (Green)
1/2 cup of 35% Cream (125 mL)
60 g of Ham, cut
Salt and Pepper to taste
1 pinch of Nutmeg Nut
6 soup spoons of Ricotta (70 g)
2 soup spoons of Parmigiana, grated (5 g)


1. Cook the Deepfrozen Little Peas by plunging them into a Salted Water-filled saucepan for 3 minutes.

2. Heat the Cream in a frying pan at Very Low heat. Add the Ham, the Ricotta Cheese and the Nutmeg.

3. In the meantime, cook the Pastas in a big Salted Water- filled pot until they are Al Dente.

4. Well strain the Pastas and pour them in the frying pan. Salt and pepper them. Mix everything well. Sprinkle with Grated Parmigiana and serve.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 410 Calories/portion.
Cost per portion: 2,40 CAN$.
Suggested Starter Dish: Tomatoes and Lens Lukewarm Salad.
Suggested Dessert: Summer Fruits Salad.
Source: Cahier Casa (via Le Journal de Montréal).

2 Eggs
1/4 cup of Canola Oil (65 mL)
1/2 cup of Marple Syrup (125 mL)
1/2 tea spoon of Vanilla Extract
1 1/2 cup of Brown Rice Flour (240 g)
1/4 tea spoon of Salt
1 tea spoon of Baking Soda
1 tea spoon of Pie Cream
1/2 soup spoon of Arrowroot
22 tea spoon of Ginger Powder
1/2 soup spoon of Cinnamon Powder
1 pinch of Nutmeg, grated
1/2 tea spoon of Jamaican Pepper
1 cup of Unsweetened Apple Mash
1/2 cup of Grenoble Walnuts, cut (50 g)


1. Preheat the oven at 175°C/350°F. Slightly oil a square mold of 23 centimeters of lenght with a spray.

2. In a large bowl, whip together the Oil and the Marple Syrup with a whisk until they are well mixed, so for about 2 minutes. Add one Egg at the time, whisking after each addition. Add the Vanilla and reserve.

3. In another bowl, sieve the rest of the Dry Ingredients, except the Nuts. Add the Dry Ingredients to the first bowl, a little bit at the time, to mix everything well. Alternate each time with about 1/4 cup of Unsweetened Apple Mash. Mix well after each addition. In the end, add the Nuts with a spatula.

4. Pour everything in the mold and cook at the center of the oven for about 35 minutes, or until a toothpick put in it the middle of the Cake comes out clean.

5. Remove the mold from the oven and let it cool down for at least 15 minutes before removing from the mold. Slice the Loaf out of the mold and let it cool down on a grill for at least 30 more minutes before serving.

6. Enjoy.


Gives 9 portions.
Total time: 35 minutes of Cooking + 45 minutes of Waiting + 15 minutes.
Gives 250 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).

2 Chicken Breasts, boned, thinly sliced (600 g)
2 soup spoons of Canola Oil (30 mL)
1 Garlic Clove, thinly cut
1 tea spoon of Dried Oregano
1 soup spoon of Curry Powder
1/3 cup of Lemon Juice (85 mL)
1 Onion, thinly cut (200 g)
2 Tomatoes, diced (240 g)
1 Jalapeno Pepper, minced (30 g)
3 soup spoons of Peanut Butter (45 g)
3 cups of Warm Chicken Stock (750 mL)


1. In a bowl, mix Half of the Oil, the Garlic, the Oregano, the Curry and Half the Lemon Juice. Add the Chicken Slices. Mix everything well. Cover with plastic wraps and let it marinate for at least an hour and a half up to a whole night.

2. Heat the Remaining Oil in a pan and brown the Onion until it is tender, so for about 5 minutes. Add the Tomatoes and the Jalapeno Pepper and cook a minute, stirring. Remove the pan from the heat and add the Peanut Butter. Add the Warm Stock, a spoonful at the time to dilute everything well. Salt and pepper it to taste.

3. Transfer this Mix to the ceramic crock pot. Cover the crock pot with its cover and cook at High intensity for 1 hour. About 30 minutes before the end of this cooking step, get the Marinated Chicken out of the fridge and let it heat to the room temperature. Put the Chicken and the Marinade into the crock pot, cover and cook for an hour.

4. Add the Rice and mix. Cover and cook at High intensity for 45 more minutes, until complete cooking of the Rice. Add the Remaining Lemon Juice, garnish with the Green Onion (Optional) and serve.

5. Enjoy.


Gives 4 portions.
Total time: 2 hours 50 minutes of cooking +  1 hour 30 minutes of Marination + 10 minutes.
Gives 580 Calories/portion.
Cost per portion: 3,70 CAN$.
Suggested Starter Dish: Arugula and Cabbage Salad.
Suggested Dessert: Little Fruit Mix.
Source: Cahier Casa (via Le Journal de Montréal).

4 Lobsters, alive or cooked (2 kilograms)
3 soup spoons of Lemon Juice (45 mL)
3 soup spoons of Mayonnaise (45 mL)
4 tea spoons of Ketchup (20 mL)
1 Celery Stem, thinly cut
2 Radishes, thinly cut
4 Paninis (400 g)
1/2 cup of Mesclun (Mixed Lettuces) (12 g)
Salt and Pepper to taste


1. Plunge a Lobster at the time into Salted Boiling Water, head first. Remove it as soon as the Water starts to boil again, so after about 5 minutes. Repeat the operation with the other Lobsters. Skip this step if you use Already Cooked Lobsters.

2. Cut the shell in half lengthwise, remove the Flesh, ditch the Entrails and cut the Flesh into bites. 

3. In a bowl, well mix the Lemon Juice, the Ketchup and the Mayonnaise. Add the Celery and the Radishes, then the Lobster Flesh. Carefully mix everything. Put this Mix onto the Paninis. Put Mesclun Leaves on top of it and salt and pepper it to taste. Savor.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 480 Calories/portion.
Cost per portion: 9,60 $CAN.
Suggested Starter Dish: Mushrooms and Spinach Salad.
Suggested Dessert: Affogato Coffee (drowned).
Source: Cahier Casa (via Le Journal de Montréal).

4 Garlic Cloves
3 soup spoons of Olive Oil (45 mL)
2 tea spoons of Herbes de Provence
4 Sirloin Steaks OR Rib Steaks, well soaked up (1 Kilogram)
4 Potatoes, non peeled, in segments (800 g)
2 branches of Fresh Rosemary, cut (10 g)
Salt and Pepper to taste


1. Squash 2 Galric Cloves, mix them with 2 soup spoons of Oil and to the Herbes de Provence to create a Paste, with which you wil rub the Steaks. Let them rest 30 minutes to the room temperature.

2. In the meantime, blanch the Potatoes in a Boiling Salted Water-filled saucepan for about 5 minutes. Stain them well and toss them with the Remaining Garlic, the Olive Oil and the Rosemary. Pepper, salt them and put them on a wire mesh. Cook on a hot grill for about 15 minutes, until they are golden and crunchy.

3. Put the Steaks on a hot grill. For a Medium-Rare cooking, cook 3 minutes each side, turning them once. In alternative, you can cook under the oven grill. Lightly salt, pepper them to taste and leave them to rest a few minutes before serving with the Potatoes.

4. Enjoy.


Give 4 portions.
Total time: 35 minutes of Cooking + 10 minutes.
Gives 510 Calories/portion.
Cost per portion: 5, 50 CAN$.
Suggested Starter Dish: Radish and Cucumber Curled Salad.
Suggested Dessert: Cream Fruit Cup.
Source: Cahier Casa (via Le Journal de Montréal).

1 Strawberry Rolled Cake (OR Chocolate)
500 mL of 35% Whipping Cream (2 cups)
4 soup spoons of Sugar
500 mL of Crème Anglaise (2 cups)
1/2 tea spoon of Ground Ginger
125 mL of Cranberry Mash (1/2 cup)
125 mL of Strawberry Coulis (1/2 cup)


1. Cut the Rolled Cake in large slices.

2. In a bowl, with an electric whip, whisk the Cream, the Sugar, the Crème Anglaise and the Ginger until the formation of firm points. Add the Cranberry Mash and the Strawberry Coulis.

3. In a large service bowl, pour half of the Prepared Cream. Cover it with Slices of the Rolled Cake, then pour the Remaining Cream. Refrigerate at least an hour before serving.

4. Enjoy (A very beautiful Dessert that matcht the Cake and the Pastry Cream to give an elegant finale. You can use Log Cake Leftovers).


Gives 4 portions.
Total time: 1 hour of Refrigeration + 25 minutes.
Source: Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

1 Pork Rack of 4 Ribs, dressed and the bones cleaned
30 mL of Canola Oil (2 soup spoons)
500 mL of Veal Base (OR  5 mL (1 tea spoon) of Flour mixed with 500 mL (2 cups) of Beef Stock)(2 cups)
500 mL of Poultry Stock (2 cups)
2 Garlic Cloves, peeled and roughtly cut
1 Onion, roughtly cut
1/2 Butternut Squash, peeled and cut into cubes
4 Red Small Potatoes, peeled and cut in halves
125 mL of Dried Apricots (1/2 cup)
125 mL of Dried Prunes (1/2 cup)
30 mL of Non-slated Butter (2 soup spoons)
1 Yellow Peach, cut in half
1 Bosc Pear, cut in quarters
1 Apple, peeled and cut in quarters
1 Little Fennel, cut in quarters
60 mL of White Balsamic Vinegar (4 soup spoons)
60 mL of Water (4 soup spoons)
Salt and Ground Pepper to taste


1. Preheat the oven at 170°C (325°F).

2. Wipe off the Pork Rack with a paper towel, then generously salt and pepper it.

3. In a very hot pan, heat the Canola Oil and color the Rack on both sides.

4. In a broiler, put the Rack, add the Base, the Stock, the Garlic and the Onion. Cook in the oven from about 40 to 60 minutes, or until the Meat thermometer show 70°C (160°F).

5. In the Broiler, at mid-cooking, add the Squash Cubes, the Dried Fruits and the Potatoes.

6. Remove the Meat from the oven after the cooking, cover it with aluminium paper and let it rest from 10 to 15 minutes.

7. In a very hot pan, melt the Butter and color the flesh side of the Peach Halves, the Pear Quarters, the Apple and the Fennel. Deglaze with White Balsamic Vinegar, then add Water, salt and pepper them and let them cook for 5 minute at Medium heat.

8. Put the Meat in the middle of a service plate and add the Fruits and the Vegetables around the Pork Rack. Soak with the Sauce when serving.

9. Enjoy.


Gives 4 portions.
Total time: 40 minutes to 60 minutes of Cooking + 20 minutes.
Source: Métro Recipe Card (Recipe #7120)

2/3 cup of Water (160 mL)
2/3 cup of Sugar (160 mL)
3 cups of Pecans (750 mL)
2 tea spoons of Ground Ginger (10 mL)
2 tea spoons of Sea-salt (10 mL)
2 table spoons of Soft Butter (30 mL)


1. In a saucepan, bring to a boil the Water and the Sugar at Medium-High heat, stirring until the Sugar had dissolved completely. Leave it to boil for 5 minutes, then remove the saucepan from the heat. Add the Pecans and mix. Leave them to rest for 5 minutes, stirring often.

2. Strain the Pecans in a sieve, then put them back in the saucepan. Add the Ginger and the Salt and mix. Smear Butter on a cooking plate with parchment paper OR aluminium paper.

3. Cook in the preheaten oven at 350°F (180°C) for 15 minutes or until the Pecans are golden (shake them once during the cooking). Put the plate on a grill and let it cool down, shaking from time to time (You can prepare the Pecans in advance and put them in an sealed container. They can be kept up to 2 weeks at the room temperature).

4. Enjoy.


Gives 3 cups (750 mL).
Give, by portion of 1/4 cup (60 mL):
242 Calories, 3 g of Proteins, 22 g of Fat (3 g of Satured Fat), 6 mg of Cholesterol, 13 g of Carbs, 3 g of Fibers, 278 mg of Sodium.
Source: Party! 1001 idées pour fêter toute l'année (via Journal L'Express de Drummondville)

8 Medium-sized Tomatoes
1 soup spoon of Extra Virgin Olive Oil + 1 soup spoon (for the plate)
1 Little Onion, peeled and thinly cut
1 Little Yellow Pepper, thinly cut
450 g of Ground Beef (1 pound)
1/2 Jalapeno Pepper, thinly cut
1 soup spoon of Pepper Dijon Mustard (OR plain)
1 Large Egg, whisked
110 g of Grated Cheese (4 ounces)
Salt


1. Cut a hood on top of the Tomatoes. With a spoon, remove a part of the Flesh inside the Tomatoes, but be careful to not pierce the peel. Turn the Tomatoes upside-down on paper towel.

2. Preheat the oven at 375°F (190°C). Smear some Olive Oil on an oven plate.

3. In a frying pan, heat the Remaining Olive Oil. Add the Onion and the Pepper. Brown them at Medium heat for 3 minutes. Add the Ground Meat and brown for 7 minutes. Transfer everything into a bowl, add the Pepper, the Mustard, the Egg and a fair pinch of Salt.

4. Salt the inside of the Tomatoes. Share the Stuffing inside the Tomatoes, then put them on the plate. Cover them with aluminium paper and cook them in the oven for 30 minutes.

5. Remove the aluminium paper. Garnish with Grated Cheese. Cook in the oven for 10 minutes or until the Cheese start to melt.

6. Remove from the oven and immediately serve.

7. Enjoy (One of the most heartwarming pleasure of the Tomato. Serve with Rice OR Pastas).


Gives 4 portions.
Total time: 50 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

110 g of Bitter Chocolate, roughtly cut
1 1/2 soup spoon of 2% Milk (23 mL)
1 cup of Sweet Chestnuts Cream (250 g)
1 soup spoon of Rum (15 mL) (Optional)
3 soup spoons of 35% Whipping Cream (45 mL)
1/2 cup of Sour Cream (125 mL)


1. Heat the Chocolate and the Milk in the microwave or in the superior part of a bain-marie until the Chocolate had melted. Remove from the heat then add the Chesnuts Cream and the Rum. Well mix everything, then pour into a bowl. Cover with a platic wrap and refrigerate for at least 4 hours (up to 2 days).

2. About an hour before serving, pour the Whipping Cream in a bowl and whisk it for a few seconds until it begin to foam. Add the Sour Cream, cover and refrigerate until the moment you serve it.

3. Share the Chocolate Cream in transparent cups, soaking them with a few spoonfuls of Cream Mix. Serve.

4. Enjoy.


Gives 4 portions.
Total time: 4 hours of Waiting + 15 minutes.
Gives 220 Calories/portion.
Source: Le Journal de Montréal.

4 soup spoons of Butter (55 g)
1/2 cup fo White Flour (65 g)
1 cup of 2% Milk (250 mL)
1/4 cup of White Wine (65 mL)
2 tea spoons of Dijon Mustard (10 mL)
200 g of Goat Cheese
2 Fresh Branches of Thyme
4 Eggs' Whites
4 Large-sized Eggs
Salt and Pepper to taste


1. Preheat the oven at 190°C (375°F). Butter up 4 molds of 13 centimeters of diameter.

2. In a saucepan, melt the Butter at Low heat, then add the Flour, stirring it until you get a Paste. Pour the Milk, slowly, stirring endlessly. Cook for 5 minutes. Add the Wine and the Mustard. Cook 2 minutes while stirring. Add the Goat Cheese and the Thyme Leaves. Salt and pepper it to taste (Warning: The Goat Cheese might be already salted). Remove the saucepan from the heat and reserve.

3. Separate the Egg' Whites from the Eggs' Yolks. Add the Eggs' Yolks to the Cheese Mix. In a bowl, whip up the Eggs' Whites until creamy concistancy. Add those Whipped up Eggs' Whites to the Cheese Mix with gentleness. Pour into the molds.

4. Cook at the center of the oven for about 23 minutes, until they are golden. Verify the cooking with a toothpick: if it comes out clean, the Soufflé is ready.

5. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 20 minutes.
Gives 440 Calories/portion.
Source: Cahier Casa (via Le Journal de Montréal).

3 cups of Broccoli, cut in bunches and stems (400 g)
4 Green Onions / Shallots, thinly cut
2 Garlic Cloves, minced
480 g of Beef Sirloin OR Sirloin Steak, cut into slices of 2 centimeters
4 tea spoons of Canola Oil (20 mL)
1 1/3 cup of Chicken Stock (330 mL)
1/4 cup of Soy Sauce (65 mL)
2 soup spoons of Cornstarch (15 g)
1/2 soup spoon of Grilled Sesame Oil (8 mL)
1 1/3 cup of Rice (240 g)
Salt and Pepper to taste


1. Sear the Meat in the Canola Oil for 5 minutes at High heat, until the Meat is golden. salt and pepper it, them remove it from the heat and reserve on a plate.

2. Add the Green Onions and the Garlic and cook for a minute, stirring. Add the Broccoli and about 2/3 cup of Water and continue to cook until the Mix is nearly dry, so for about 3 minutes.

3. In the meantime, well mix the Stock, the Soy Sauce and the Cornstarch in a little bowl, then pour on the Broccoli. Cook for 2 minutes stirring until the Mix isn't blurry anymore.

4. Put the Meat back into the pan, add the Grilled Sesame Oil and cook everything for 2 minutes, stirring. Serve with Steamed Rice.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 470 Calories/portion.
Cost per portion: 3,50 CAN$.
Suggested Starter Dish: Cucumber and Tomatoes Salsa.
Suggested Dessert: Blueberries and Strawberries Cup.
Source: Cahier Casa (via Le Journal de Montréal).

4 pieces of Salmon Fillets ( about 225 g or "8 ounces" each)
125 mL of Extra Virgin Olive Oil (1/2 cup)
125 mL of Pernod (OR another Aniseed-flavored Alcohol) (1/2 cup)
1 Garlic Clove, thinly cut
2 soup spoons of Dill, thinly cut
4 Thick Slices of Bacon
Salt and Pepper

For the Garnishing:

2 soup spoons of Butter
1 Onion, thinly cut
450 g of Button Mushrooms, in quarters (1 pound)
750 g of Cooked Rice (4 cups)
1 soup spoon of Dill, thinly cut
250 mL of 15% Light Cream (1 cup)


1. In a shallow plate, place the Salmon Fillets. Salt and pepper them. Baste with the Olive Oil and the Pernod. Cover and marinate for 30 minutes.

2. Preheat the oven at 375°F (190°C). Cover a cooking plate with greaseproof paper.

3. Strain the Fillets with towel paper. Share the Cut Garlic on the Salmon Pieces. Sprinkle with the Dill. Roll the Bacon Slices are the Salmon Fillets. Place the Fillets on the plate. Baste with Marinade. Cook in the oven for about 25 minutes, or until the Bacon is cooked.

4. Meanwhile, prepare the Garnishing. In a large pan, melt the Butter. Add the Onion and brown it for 2 minutes at Medium heat. Add the Mushrooms. Brown them for 8 minutes at Medium heat, or until they are golden. Add the Rice, the Dill and the Cream. Mix and cook at Low heat for 15 minutes, stirring often.

5. Serve the Fish Fillets on the Mushroom Rice bed.

6. Enjoy (A beautiful meal to celebrate the favorite Fish of everyone).


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

900 g of Carrots "nantaises" (2 pounds)
1 1/2 tea spoon of Salt
110 g of Butter (4 ounces)
3 soup spoons of Sugar
110 g of Raisins (4 ounces)
2 soup spoons of Cut Parsley
1 soup spoon of Thinly Cut Chervil


1. Cut the Carrots in half horizontally. Place them in a large pan. Cover them with Water and salt them. Bring to a boil. Cover and cook them Al Dente, so for about 12 minutes. Strain them, but keep 60 mL (1/4 cup) of their Cooking Water.

2. In the same pan, melt the Butter. Add the Carrots. Sprinkle with Sugar. Cook at Medium heat for 5 minutes. Baste with the Reserved Cooking Water and add the Raisins. Cook 7 minutes, or until the Water had boiled off and the Carrots are iced.

3. Sprinkle with Parlsey and Chevril. Remove from heat and immediately serve.

4. Enjoy (Serve as side dish for Meat, Pultry or Fish. You can also serve them as starter dish with some good Bread).


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

225 g of Skinless Hazelnuts (8 ounces)
2 to 4 soup spoons of Sugar
100 g of Butter (4 ounces)
225 g of Black Chocolate Chips (50 to 60%)(8 ounces)
125 mL of 35% Whipping Cream (1/2 cup)
1 pinch of Sea-salt
6 Large Country-side Bread Slices


1. Preheat the oven at 375°F (190°C). Cover a pastry plate with greaseproof paper. Place the Hazelnuts on the plate and roast them for 10 minutes. Remove the Hazelnuts from the ovena let them cool down.

2. Place the Hazelnuts in a culinar robot. Add the Sugar and mix, little by little, to get a smooth Paste. Add the Butter and mix foe 30 seconds.

3. In a stainless steel bowl placed on a Boiling Water-filled saucepan, melt the Chocolate Chips. Remove from the heat, then add the Cream and the Salt. Slowly pour into the culinar robot. Mix little by little to get a smooth Cream.

4. Pour into jars with large opening and let it cool down completely (when cooling down, the Hazelnut Cream become more stable and thicker).

5. Grill the Bread Slices. Smear with Hazelnut Spread and serve.

6. Enjoy (This beautiful Hazelnut Cream can be kept a few days on the counter and up to 2 weeks in the refrigerator).


Gives 6 portions.
Total time: 10 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

500 g of Skinless Chicken Breasts, boned, in little cubes (1 pound)
250 mL of Carrots, in slices (1 cup)
250 mL of Deepfrozen Green Peas (1 cup)
125 mL of Celery, inb slices (1/2 cup)
80 ml of Cut Onion (1/3 cup)
80 mL of Butter (1/3 cup)
80 mL of All-purpose Flour (1/3 cup)
2 mL of Salt (1/2 tea spoon)
1 mL of Black Pepper (1/4 tea spoon)
1 mL of Celery Seeds (1/4 tea spoon)
425 mL of Chicken Stock (1 3/4 cup)
160 mL of Milk (2/3 cup)
2 Commercial Shortcrust Rolled Dough


1. Preheat the oven at 220°C (425°F).

2. In a saucepan, combine the Chicken, the Carrots, the Green Peas and the Celery. Add enough Water to cover the Ingredients and bring to a boil. Let it stew for 15 minutes. Strain and reserve.

3. In the same saucepan heated at Medium heat, cook the Onion in the Butter until it get translucid. Add the Flour, the Salt, the Pepper and the Celery Seeds. Add the Chicken Stock and the Milk. Let it stew at Medium-High heat until the mix thickens. Remove the saucepan from the heat and reserve.

4. Line a pie mold with the first Rolled Dough, then pour the Reserved Chicken Preparation.Pour the Reserved Sauce on it. Cover with the second Rolled Dough and seal the sides; Cut the exceeding Dough. Cut many little carvings in the Dough to let steam get out in the cooking process.

5. Cook in the oven from 30 to 35 minutes, until the Crust is golden and the Garnishing, boiling. Let it rest 10 minutes before serving.

6. Enjoy.


Gives 8 portions.
Inspiration: allrecipes.ca
Source: Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal).

300 mL of Brown Sugar (1 1/4 cup)
45 mL of Marple Syrup (3 soup spoons)
60 mL of Flour (1/4 cup)
275 mL of 35% Cream (1 1/2 cup)
1 pinch of Salt
1 Commercial Shortcrust Rolled Dough


1. Preheat the oven at 180°C (350°F).

2. In a saucepan, mix the first 5 Ingredients and bring to a boil. Reduce the heat to Medium heat and continue the cooking, stirring for about 5 minutes, until the Mix had thicken.

3. Let the Garnishing cool down at the room's temperature for about 10 minutes.

4. Line a pie mold with the Rolled Dough and pour the Garnishing. Cook in the oven for 30 minutes.

5. Enjoy.


Gives 6 portions.
Inspiration: metro.ca
Source: Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal).

2 Large Shortcrust Rolled Dough
0,9 to 1,4 kilograms of Meat (Game OR a Mix of Beef, Veal and Pork), diced (2 to 3 pounds)
2,3 to 2,7 kilograms of Potatoes, diced (5 to 6 pounds)
3 Thinly Cut Onions
Chicken Stock
Salt and Pepper


1. The evening before, prepare the Meat and marinate it a whole night with the Cut Onions and the Pepper.

2. You can also cut the Potatoes and let them soak the whole night.

3. The cooking day, put a Rolled Dough in a large crock pot, leaving a large side.

4. Fill the crock pot by alterning between a Meat layer and a Potato layer.

5. Add some Water OR Stock to cover it.

6. Add some Salt.

7. Cover with Dough, but be careful to well seal the two sides together. Cut a hole in the middle to let steam gets out.

8. Cover and cook ay 205°C (400°F) until the Pie start to boil.

9. Reduce to 160°C (325°F) for about 3 hours.

10. Reduce to 150°C (300°F) for about 2 hours.

11. 2 hours before the end of the cooking, remove the cover to golden the Dough.

12. Enjoy.


Gives 8 to 10 portions.
Inspiration: viteunerecette.ca
Source: Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal).

1,2 kilograms of Beef, in pieces (2 pounds 8 ounces)
1 1/2 bottle of Red Wine
2 French Shallots
3 Peeled Carrots, in pieces
1 Garlic Clove
1 Garnished Bunch
Olive Oil, in adequate quantity
200 g of Fumed Lardons, in cubes (7 ounces)
100 g of Button Mushrooms (3 1/2 ounces)
1 L of Beef OR Veal Stock (4 cups)
Salt and Pepper, to taste
90 g of Butter (1/2 cup)
65 g of Flour (1/2 cup)
10 g of Black Chocolate (1/2 ounce)


1. In a big salad bowl, combine the Beef Pieces, the Red Wine, the Shallots, the Carrots, the Garlic and the Garnished Bunch. Cover with plastic wraps and let it marinate a whole night in the fridge.

2. The day after, strain the Meat and the Vegetables; pour the Marinade in a saucepan. Reserve the Meat, the Vegetables and the Garnished Bunch.

3. Bring the Marinade to a boil and let it boil for a minute. Skim the foam that will appear, then pour the Marinade through a strainer. Reserve.

4. In a frying pan, heat a little quantity of Olive Oil at High heat and brown the Reserved Vegetables for 5 minutes. Reserve.

5. In the same frying pan, golden the Beef Pieces at Medium-High heat for 5 minutes in 2 or 3 times if needed. Reserve.

6. Add the Lardons and the Mushrooms in the frying pan and brown them at Medium-High heat for 2 minutes.

7. In a crock pot, combine the Reserved Vegetables and Beef Pieces, the Lardons, the Mushrooms, the Garnished Bunch, the Marinade and the Beef Stock. Salt and pepper it, then bring to a boil. Cover and cook for 2 hours at Low heat.

8. Remove the Meat from the crock pot and reserve it. Reserve the Cooking Juice from the crock pot.

9. In a saucepan heated at Medium-High heat, melt the Butter. Add the Flour and rapidly stir. Add this Mix to the Reserved Cooking Juice, whisking until everything is homogenous. Add the Chocolate and stir.

10. Rectify the Seasoning if needed.

11. Put the Meat back in the crock pot and let it stew for 30 minutes at Low heat. Remove the Garnished Bunch.

12. Serve very hot.

13. Enjoy.


Gives 8 portions.
Inspiration: undimancheencuisinechezbri.blogspot.ca/p/plat.html
Source: Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal).

225 g of Macaroni (8 ounces)
15 mL of Butter OR Margarine (1 soup spoon)
1/2 Minced Onion
1 Minced Garlic Clove
250 mL of Chicken Stock (1 cup)
125 g of Milk (1/2 cup)
30 mL of Flour (2 soup spoons)
5 mL of Bas-du-Fleuve Salted Herbs (1 tea spoon)(Optional)
875 mL of Yellow Strong Cheddar, grated (3 1/2 cups)


1. In a Boiling Water-filled saucepan, cook the Pastas until they are Al Dente. Strain and reserve them in a salad bowl.

2. In another saucepan heated at Medium heat, melt the Butter and brown the Onion and the Garlic into it for 3 minutes. Reserve.

3. In a bowl, with a whisk, combine the Chicken Stock, the Milk, the Flour and the Salted Herbs, if desired.

4. Pour the Stock Mix in the saucepan cointaining the Garlic and the Onion. Bring to a boil while stirring with a whisk.

5. Out of the heat, add the Grated Cheddar gradually, stirring with a whisk.

6. Once the Cheese is completely mixed with the Sauce, pour it on the Reserved Pastas. Stir and serve.

7. Enjoy.


Gives 4 portions.
Inspiration: qc.allrecipes.ca
Source: Recettes de Stars: Mario Pelchat & son épouse Claire (via Le Journal de Montréal).

900 g of Little Potatoes (2 pounds)
3 soup spoons of Extra Virgin Olive Oil
1 Large Onion, diced
1 tea spoon of Hot Chili Sauce (OR more, to taste)
250 mL of Vegetables Stock (1 cup)
2 soup spoons of Fresh Coriander, thinly cut
Salt


1. In a large Cold Salted Water-filled saucepan, cook the Potatoes for about 12 minutes, or until they are just tender under the tip of a knife. Strain them.

2. In a large pan, heat the Olive Oil. Add the Onion and brown it for 4 minutes at Medium heat. Add the Potatoes and Sauté them for about 5 minutes.

3. In a little bowl, dilute the Hot Chili Sauce in the Vegetables Stock. Pour on the Potatoes and mix with a spatula. Salt them. Cover and cook at Low heat for 10 minutes, stirring often.

4. Remove the lid. Garnish with the Cut Coriander and serve.

5. Enjoy (Nothing is more simple nor delicious then spicy and melting Potatoes. Serve them with Meat or Poultry meal.)


Gives 4 portions.
Total time: 45 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

1 soup spoon of Butter (for the pie mold)
1 Pie dough (commercial)
5 Apples, peeled and sliced
3 Large Eggs
1 Egg's Yolk
125 mL of 35% Whipping Cream (1/2 cup)
1 pinch of Ground Nutmeg
1/2 tea spoon of Vanilla Extract
2 soup spoons of All-purpose Flour
110 g of Marple Sugar (4 ounces) + 2 soup spoons  (for the garnishing)


1. Preheat the oven at 375°F (190°C).

2. Butter up a Pie mold of 20 centimeters (8 inches). Coat the mold with the Pie Dough. Cover with the Apples Slices in a rose pattern.

3. In a bowl, with a whisk, mix the Eggs, the Egg's Yolk, the Cream, the Nutmeg,the Vanilla, the Flour and 110 g (4 ounces) of Marple Sugar. Pour on the Pie Dough.

4. Lower the heat of the oven at 350°F (180°C). Place the Pie at the center of the oven and cook for about 35 minutes, or until the Crust is golden and the garnishing, set.

5. Remove the Pie from the oven. Sprinkle with the Remaining Marple Sugar and leave it to cool down 15 minutes before serving.

6. Enoy (A beautiful dessert that match the Apples, the Eggs and the Marple Sugar. For an even more delicious dessert, add 3 soup spoons of Cider to the preparation.)


Gives 6 portions.
Total time: 15 minutes of Resting + 35 minutes of Cooking + 10 minutes.
Source: Le Journal de Montréal.

280 g of Fresh Duck's Liver, cut into 4  in thick escalopes
1 choice of Winter Squash (Butternut, Sweet Mama, etc...)
2 Yellow Apples
4 slices of Gingerbread
20 Seedless Grape Grains, cut in 2
1 cup of Reduced Duck OR Veal Stock
1/4 cup of Cider Vinegar
1/4 cup of Brown Sugar
2 cups of Milk
1 Egg
1/4 cup of Butter
1 Pomegranate
Salt, Pepper, Nutmeg


1. Peel the Squash and cut into large pieces, then put it in a large saucepan with half the Milk and Water up to them, salt them and cook covered until the Squash is very tender. Strain, mix in the blender, salt and pepper it, add a pinch of Ground Nutmeg and a few pieces of Butter to have a smooth and homogenous Mash.

2. Mix the Remaining Milk, the Egg and half of the Brown Sugar. Soak the Gingerbread in it for 10 minutes then fry it with Butter at Low heat like a French Toast.

3. Peel and clean out the Apples. Cut them into 8 pieces.

4. Melt the Butter in a frying pan at Medium heat, and color the Apples on each side until they are well tender and caramalized.

5. Put the Remaining Brown Sugar and the Cider Vinegar in a saucepan and reduce until you get a Blond Caramel, put the Grape Grains and cook for 5 minutes.

6. Add the Duck Stock and reduce a little. Season with some Salt and Pepper.

7. Heat a frying pan at High heat, season the Duck's Liver with Salt and Pepper, sear it and color it on each side for 5 minutes.

8 Put the Squash Mash on the plate, then put the Gingerbread, the Apples and the Duck's Liver.

9. Baste with the Sauce and put some Pomegranate Grains to decorate and give this place a little air of the Holidays.

10. Enjoy (Watch out for the Duck's Liver cooking by the thickness of the slice. The cooking will be longer if the slice is really thick. After the face coloration, you MUST lower the heat so your Duck's Liver won't burn and melt too fast. You also can add a Fruit Chutney if you don't want to make a Squash Mash. This will also bring a good acid to the whole.)


Author: Cédric Deslandes, cook.
Source: Cahier Casa (via Le Journal de Montréal).