Kitchen time with The Kéb

200 g of Sugar (1 cup) + 2 soup spoons (for the mold)
2 Large Eggs
1 pinch of Salt
60 mL of Extra Virgin Olive Oil (1/4 cup)
250 g of All purpose Flour (2 cups)
1 tea spoon of Baking Soda (Baking Powder)
450 g of Little Strawberries, hulled (1 pound)
1 soup spoon of Lemon Zest, finely cut


1. Preheat the oven at 180°C (350°F). Oil a bread mold of 450 g (1 pound) up. Sprinkle 2 soup spoons of Sugar in it.

2. In a large bowl, with an electric whisk, mix the Eggs, the Sugar, the Salt and the Olive Oil. Add the Flour and the Baking Soda. Rapidly mix. Add the Strawberries and mix. Pour everything into the mold.

3. Cook in the oven for about 45 minutes or until a toothpick poked at its center gets out clean.

4. Remove from the oven and turn it around on a grill. Leave it to cool dowb for 30 minutes before serving.

5. Enjoy (The Extra Virgin Olive Oil nicely replace the Butter nicely in this Cake).


Gives 6 portions.
Total time: 45 minutes of Cooking + 30 minutes of Rest + 15 minutes.
Source: Le Journal de Montréal.

1 soup spoon of Balsamic Vinegar
1 pinch of Salt
500 mL of Extra Virgin Olive Oil (2 cups)
5 Carrots, peeled and cut into sticks
6 Celery Branches, cut into sticks
18 Raddishes
1 Cucumber, cut into sticks
6 slices of Bread, crust removed and cut into sticks


1. In a bowl, whisk the Balsamic Vinegar and the Salt. Add the Oil. Pour into little individual bowls.

2. Put the Vegetables and the Bread on the plates. Serve with the Oil Sauce to dip.

3. Enjoy (This Italian-style Dipping Sauce if perfect to taste the Oil. You can change the Vegetables to choice, Onions, Fennel, Asparguses, Cauliflowers, etc. A few lessons to taste the Oils: 1: Taste the Oils before buying them, without bread, with a small spoon. If you taste more than one, eat some Bread between the Oils. 2: Must be able to see the producer and the production date on the bottle. 3: Buy Quality Oils. The success of this plate depends on it. We don't buy a rancid Butter: Oil isn't different. 4: An Oil must have an honest smell and Artichoke, Lemon, Fresh Apples, Almonds and Herbs perfumes. 5: To taste it, put a small quantity of Oil into the mouth and slowly roll it on your tongue. Note the texture and the taste. Inhale a good breathe with your teeth clenched. The taste will develop in the mouth and will get spicy if the Oil is young and of good quality. 6: Reject the Oils with a rancid odor, with a too acidic taste or with a very green color. 7: The Olive Oil must be at the room's temperature. Never put it into the fridge).


Gives 6 portions.
Total time: 15 minutes.
Source: Le Journal de Montréal.

2 soup spoons of Butter
1 Large Onion, in slices
2 Leeks,in lengthwise-cut slices
4 Celery Branches, in segments
1 Large Red Pepper, in slices
2 Medium Zucchinis, in sticks
1 soup spoon of Sugar
250 mL of Vegetables Stock (1 cup)
2 soup spoons of Extra Virgin Olive Oil
1 Star Anise
5 Large Sausages (Italian or Pork), in large slices
Salt and Pepper


1. In a large pan, melt the Butter. Add the Onions, and the Leeks. Brown them at Medium heat for 5 minutes. Add the Celery and the Pepper. Brown for 4 more minutes. Add the Zucchinis and brown for 3 minutes. Salt and Pepper everything. Sprinkle with the Sugar. Pour the Stock in and bring it to a boil. Lower the heat at the Lowest intensity. Cook for about 10 minutes, or until the Liquid fully evaporated, stirring from time to time.

2. In the meantime, in another large pan, heat the Olive Oil. Add the Star Anise and the Sausages Slices. Brown them at Medium heat for about 3 minutes on each side, or until they're golden and cooked. With a skimmer, remove the Star Anise.

3. Put the Sausages on warm plates. Garnish with Glacé'd Vegetables and immediately serve.

4. Enjoy (The Mild and Slightly Glacé'd Vegetables are great served with any kind of meat or poultry). 


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

1 Coriander Bunch
1 soup spoon of Butter
1 Shallot, finely cut
1 Celery Branch, finely cut
1 Garlic Clove, peeled
1 Carrot, peeled and cut in slices
2 Medium Parsnips, peeled and diced
1 Large Potato, peeled and diced
1,5 Liter of Vegetables Stock (6 cups)
125 mL of Light Cream 15% (1/2 cup)
1 soup spoon of Marple Syrup
Salt and White Pepper


1. Tie the Coriander Bunch's stems together with some kitchen strings. Cut the leaves and put them aside for the garnishing.

2. In a large saucepan, melt the Butter. Add the Shallot, the Celery and the Garlic. Brown them for 2 minutes at Medium heat. Add the Carrot, the Parsnips and the Potato. Brown them for 2 minutes. Slightly salt everything. Pour the Stock in and bring it to a boil. Add the Tied Coriander Stem Bunch. Lower the heat and let it stew for 35 minutes.

3. Remove the saucepan from the heat. Remove the Coriander Stems. Pour the Vegetables and some Cooking Liquid (about 2 ladlefuls) into a culinar robot. Mix until you get a Smooth Purée. Add Half of the Remaining Cooking Liquid and mix.

4. Transfer the Preparation into the Remaining Cooking Liquid into the saucepan. Salt and pepper it. Pour the Cream and the Marple Syrup. Reheat everything at Low heat and cook for about 8 minutes, stirring often.

5. Pour into warm bowls. Garnish with some Reserved Coariander Leaves and serve.

6. Enjoy (A good and tasty Soup for a beautiful starter dish to any meal. It can be deepfrozen into hermetic containers up to 3 months).


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

1 soup spoon of Butter + 1 tea spoon (for the mold)
8 Pears, peeled and cut into quarters
2 Pie Rolled Pasties
1 Egg
225 g of Brown Sugar (8 ounces)
2 soup spoons of 35% Whipping Cream
1 Egg Yolk, whisked
2 soup spoons of Cooking Sparkling Sugar*


1. In a pan, melt the Butter. Add the Pears and brown them over Medium heat for 10 minutes. Remove from the heat and let them cool down.

2. Preheat the oven at 375°F (190°C). Butter up a pie mold of 22 centimeters (9 inches). Line the mold with a Rolled Pastry.

3. In a bowl, with a whip, mix the Egg, the Brown Sugar and the Cream together. Pour Half of the Mix on the Pie's Bottom.

4. With a holed spoon, transfer the Cooked Pears into the Pie. Pour the Remaining Brown Sugar Preparation on the Pears. Cover with the Second Rolled Pastry. Smear the Whisked Egg Yolk on it. Sprinkle with the Cooking Sparkling Sugar. Cook in the oven for about 45 minutes, or until the Pastry is well golden.

5. Remove from the oven and leave it to cool down for 20 minutes before serving it.

6. Enjoy (A delight for the Caramel and Fruits lovers. The Pears can be replaced with Apples, but nothing replace the rich taste of the Cooked Brown Sugar. *= The Cooking Sparkling Sugar is a large crystals sugar that doesn't melt in the cooking, leaving a crusty top. It is often used on cookies. You can find it in delicatessens, on cake decorations sites and sometimes in grocery stores.)


Gives 6 portions.
Total time: 20 minutes of Rest + 45 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

60 mL of Extra Virgin Olive Oil (1/4 cup)
1 tea spoon of Ground Cumin
1 tea spoon of Ground Cardamom
1 tea spoon of Turmeric
1 tea spoon of Salt
1 tea spoon of Ground Black Pepper
12 Lamb Chops
2 Garlic Cloves, peeled and crushed
8 Dry Apricots
4 Dried Figs
750 mL of Beef Stock (3 cups)
1 Cinnamon Stick
450 g of Carrots (1 pound)
450 g of Little Zucchinis (1 pound)


1. In a little bowl, mix the Olive Oil, the Cumin, the Cardamom, the Turmeric, the Salt and the Pepper. Place the Chops in a large, shallow plate. Smear both sides of the Chops with the Spices Mix. Cover and let them rest for 30 minutes.

2. In a large, hot pan, put the Chops and pour their Marinade. Add the Garlic. Cook for 2 minutes on each side. Add the Dry Apricots and the Figs. Pour the Beef Stock and bring to a boil. Add the Cinnamon Stick and the Carrots. Cover and cook at Medium heat for 10 minutes.

3. Add the Zucchinis and cook at Medium heat for 10 more minutes.

4. Remove the Cinnamon Stick. Share between the plates and serve.

5. Enjoy (A little exotism in the kitchen with this beautiful meal will take us in these spicy and color-filled lands).


Gives 4 portions.
Total time: 30 minutes of Maceration + 25 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

4 Large Unpeeled Garlic Heads
60 mL of Extra Virgin Olive Oil (1/4 cup)
450 g of Canned Chickpeas, strained (1 pound)
2 soup spoons of Lemon Juice
1/2 tea spoon of Cayenne Pepper
3 soup spoons of Finely Cut Chives
1 soup spoon of Tahini (Optional)
1 pinch of Paprika
1 tea spoon of Finely Cut Parsley
Salt and Pepper


1. Preheat the oven at 400°F (200°C).

2. Place the Garlic in an aluminium foil sheet. Drizzle with 1 soup spoon of Olice Oil. Close the sheet and cook in the oven for 25 minutes.

3. Remove from the oven and let it cool down completely.

4. Peel the Garlic and put it into a culinar robot. Add the Chickpeas and mix little by little to get a coarse purée. Add the Lemon Juice, the Remaining Olive Oil, the Cayenne Pepper and Half of the Chives. Salt and pepper it. Mix for 2 minutes. Add the Tahini.

5. Pour into a bowl. Sprinkle with Paprika and the Cut Parsley. Serce with Crudités and Bread.

6. Enjoy (For a starting dish with friends, serve with it with some Crudités and Baguette Slices).


Gives 6 portions.
Total time: 5 minutes.
Source: Le Journal de Montréal.

4 Wheat Tortillas
1 Onion, peeled and cut into thin slices
1 Pepper, cut into thin slices
225 g of Grated Mozzarella (8 ounces)
2 soup spoons of Finely cut Parsley
12 Oiled Anchovy Fillets
Ground Black Pepper

For the Anchovies Tomato Sauce:

250 mL of Tomato Coulis (1 cup)
2 Oiled Anchovy Fillets
1 soup spoon of Worcestershire Sauce


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

2. Prepare the Anchovies Tomato Sauce: In a culinar robot, mix all the Ingredients.

3. Put the Tortillas on the tray. Smear them with Anchoviess Tomato Sauce. Generously pepper them. Share the Onion, the Pepper and the Cheese on the Sauce. Garnish with the Parsley and the Anchovy Fillets. Drizzle with Olive Oil. Cook in the oven for about 12 minutes or until the Cheese has melted.

4. Remove the tray from the oven. Immediately serve the Tortillas.

5. Enjoy (Quickly prepared indivifual Pizzas).


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

2 soup spoons of Butter (for the saucepan or the pie mold)
450 g of Deepfrozen Puff Pastry (1 pound)
3 Large Apples, peeled and cut into quarters
3 Large Pears, peeled and cut into quarters
1 soup spoon of Finely grated Lemon Zest
3 soup spoons of Brown Sugar
1 Egg, whisked
3 soup spoons of Flaked Almonds
2 soup spoons of Powdered Sugar
250 mL of Fresh Cream (1 cup)


1. Preheat the oven at 400°F (200°C). Butter a cast iron saucepan up (or a deep pie mold).

2. With a rolling pin, spread the Dough so it's a little bigger than the saucepan. Coat the saucepan with the Dough and let the sides overflow. Share the Apples and the Pears in the Dough. Sprinkle with Lemon Zest and Brown Sugar. Fold the Dough down on the Fruits.

3. Smear with Whisked Egg. Poke the top of the Dough with a fork. Cook in the oven for 35 minutes.

4. Add the Almonds on the top of the Pie. Put back into the oven and cook for about 10 more minutes or until the Dough is cooked and golden.

5. Remove from the oven. Sprinkle with Powdered Sugar. Serve with the Fresh Cream.

6. Enjoy (A warm dessert that heals the winter wounds).


Gives 6 portions.
Total time: 45 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

4,5 Kilograms of Cherries, stoned (10 pounds)
3 Kilograms of Sugar (7 pounds)
1 Vanilla Clove
250 mL of Lemon Juice (1 cup)
250 mL of Orange Juice (1 cup)


1. Put the Cherries, the Sugar and the Vanilla Clove in a large jam basin. Cover and let them macerate a whole night in the fridge.

2. Remove from the fridge. Add the Lemon and Orange Juices. Bring to a boil and let it stew for 30 minutes, over Medium heat, until the Cherries are tender and the Sugar melt. Bring to a boil again, then cook for about 15 more minutes or until the Jam is set. Take 1 spoonful of the Jam and pour into a cold saucer. Poke the Jam with a finger. If it wrinkles, it is done. If not, put the basin back on the heat and let it boil for 5 more minutes.

3. With a scalded and dried skimmer, quickly gather the foam at the top of the Jam. Leave the Jam to cool down until a thin skin grow at its surface.

4. Fill clean, dry and warm pots with it. Cover the pots and turn them around on a clean cloth-covered tray. Leave it t ocompletely cool down. Keep it somewhere dry, fresh and dark.

5. Enjoy (I (the author) rarely gives jam recipes, but the Cherry Jam is an exceptional product that everyone must try at least once in their life. We savor it one spoonful at the time on Fresh Bread or Ice Cream. The longest step is to stone the Cherries).


Gives 8 pots.
Total time: 1 night of Maceration + 45 minutes of Cooking + 30 minutes.
Source: Le Journal de Montréal.

12 Fresh Oysters
2 soop spoons of Non-salted Butter
1/2 Shallot, finely cut
1 Leek, in thin slices
1 Large Potato, peeled and diced
2 Thyme Branches
500 mL of Clams Juices (2 cups)
250 mL of Light Cream (1 cup)
250 mL of 35% Whipping Cream (1 cup)
Salt and Pepper


1. With a small oyster knife, open the Oysters. Remove their Flesh and pour their Water into a bowl.

2. In a saucepan, melt the Butter. Add the Shallot and brown it over Medium heat for 2 minutes. Add the Leek and cook for 5 minutes. Salt and pepper them.  Add the Thyme. Pour the Reserved Clam Water, the Clam Juice, the Light Cream and the Whipping Cream. Pepper it. Leave it to stew for 15 minutes, stirring often.

3. Coarsely crush the Potato with a fork into the Soup. Add the Oysters and let them stew for 2 minutes.

4. Remove the saucepan from the heat. Remove the Thyme. Serve the Oysters Soup into deep plates.

5. Enjoy (A remarkable starter dish for a dinner between friends. Buying and keeping Oysters: Remember that we eat oysters from October to April. In the summer, the bivalves breed and are milky, but that doesn't prevent them from being good. In general, however, they are less appetizing. The bivalve can live a few months just below the point of freezing. Choose closed oysters, intacts and very heavy, signs that they're full of water and living. If they are opened, they must immediately close themsleves if hit. The bacterias quickly spreads over dead mollusc: it is imperative to eat only living oysters. The oyster can be kept for a few days in the bottom of the fridge. They can also be deepfrozen, without their shells, up to three months).


Gives 4 portions.
Total time: 30 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

1 cup of Porto (250 mL)
3 1/2 soup spoons of Butter (50 g), + a little more for the plate
2 soup spoons of White Flour (all purposes)(15 g)
2/3 cup of Beef Stock (170 mL)
4 slices of Smoked Ham of about 1/2 centimeter thick (500 g)


1. Preheat the oven at 175°C/350°F.

2. Pour the Porto in a little saucepan, add the Butter and bring to a boil. Lower the heat and leave it to stew, uncovered, until the Mix has a liquid sauce concistancy, so from 25 to 30 minutes.

3. Pour the Flour in a little bowl and add the Stock, a few spoonfuls at the time, stirring to prevent lumps. Pour everything into the saucepan and continue the cooking for 10 more minutes.

4. Place the Ham Slices in a buttered up oven plate. Put it at the center of the oven for 5 minutes to warm them well. Pour the Warm Sauce on the Slices and put them back in the oven for 5 more minutes. Serve.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 35 minutes.
Gives 280 Calories/portion.
Source: Le Journal de Montréal.

24 Button Mushrooms, medium-sized (340 g)
1 1/4 cup of Cream Cheese (180 g)
1/2 cup of Parsley and Garlic Base* (125 mL)
2 soup spoons of Olive Oil (30 mL)
Salt and Pepper to taste


1. Preheat the oven at 205°C/400°F. Prepare the Mushrooms. Separate the roots from the caps and hollow them out with a knife. Put the Roots and whatever has been removed aside for another use.

2. In a bowl, mix the Cheese with the Parsley and Garlic Base*. Well mix everything. Smear some Oil on the Caps and stuff them with the Mix. Put them on a slightly oiled up bakery plate.

3. Cook in the oven for about 10 minutes. Pepper to taste. Normally, it isn't necessary to add some Salt, because the Cheese is already salted. Serve.

4. Enjoy (*= You can find the recipe for the Parsley and Garlic Base Here )


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 320 Calories/portion.
Source: Le Journal de Montréal.

2 soup spoons of Vegetable Oil
1 Large Onion, very finely cur
675 g of Ground Beef (1 1/2 pound)
1 tea spoon of Garlic Powder
1 tea spoon of Finely cut Sage
2 Egg Yolks, whisked
125 mL of Beef Stock (1/2 cup)
2 soup spoons of Worcestershire Sauce
4 Deepfrozen and Non-cooked Little Breads
1 Egg, whisked
Salt and Pepper


1. Preheat the oven at 375°F (190°C).

2. In a large pan, heat the Oil. Add the Onion and brown it over Medium heat for 4 minutes. Add the Ground Beef and brown for 5 minutes, crumbling it well. Salt and pepper it. Sprinkle with Garlic Powder and Sage. Continue the cooking for 10 minutes.

3. Remove the pan from the heat. Add the Whisked Eggs, the Stock and the Worcestershire Sauce.

4. Share the Mix in 4 little molds or individual pans. Put 1 Little Bread on each portion. Smear the Bread tops with Whisked Eggs. Cook in the oven for about 20 minutes, or until the Breads are golden and cooked. 

5. Remove the molds (or the pans) from the oven. Immediately serve.

6. Enjoy (Everyone loves to eat everything from the pan.)


Gives 4 portions.
Total time: 30 minutes of Cooking+ 10 minutes.
Source: Le Journal de Montréal.

4 Large Pears, peeled and diced
500 mL of Apples Mash (2 cups)
1 pinch of Ground Nutmeg
4 soup spoons of Quinoa Flocks
4 soup spoons of Grated Coconut
2 soup spoons of Sugar
2 soup spoons of Cut Nuts
1 pinch of Ground Cinnamon


1. In a saucepan, mix the Pear Dices, the Apple Mash and the Nutmeg. Heat at Low heat for 15 minutes, stirring often, until the Pears have melted. Share into ramekins.

2. In a bowl, mix the Quinoa Flocks, the Grated Coconut, the Sugar, the Cut Nuts and the Cinnamon. Share it on the Pears Mix. Immediately serve.

3. Enjoy (A warm dessert that doesn't need an oven. At the moment, Pears are plentiful and delicious.)


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Source: Le Journal de Montréal.

48 pieces of Chicken Wings
1 tea spoon of Celery Salt
2 tea spoons of Ground Pepper
250 mL of BBQ Sauce (1 cup)
24 Thin Slices of Pancetta, in halves
225 g of Blue Cheese, crumbled (8 ounces)
6 Celery Branches, in segments
Salt and Pepper


1. Preheat the oven at 350°F (180°C). Cover a cooking tray with greaseproof paper.

2. In a large bowl, mix the Wings, the Celery Salt and the Pepper. Add the BBQ Sauce and mix to coat the Wings well. Put them on the tray and cook them in the oven for 30 minutes, turning them around once during the cooking.

3. Remove the tray from the oven. Roll each Wing in an Half-slice of Pancetta. Put them back into the oven for 8 minutes, or until the Pancetta is lightly golden.

4. Remove the tray from the oven. Put the Wings into a large plate. Garnish with Blue Cheese Crumbs and Celery Segments. Serve.

5. Enjoy (Wings easy to prepare, but with slices of Pancetta (to replace the Bacon) to give them even more tastes.)


Gives 4 portions.
Total time: 40 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

4 Pork Ribs
1/2 tea spoon of Salt
1/2 tea spoon of Grated Nutmeg
1/4 tea spoon of Ground Black Pepper
3 soup spoons of Vegetable Oil
500 mL of Beef Stock (2 cups)
4 Canned Peach Halves, strained (reserve the Syrup)
500 mL of Average Marple Syrup (2 cups)
2 soup spoons of Butter
1 Red Pepper, finely cut
600 g of Cooked White Rice (3 cups)
250 mL of Strained Corn Niblets (1 cup)
1 tea spoon of Herbes de Provence
500 mL of Vegetables Stock (2 cups)


1. Rub each side of the Pork Ribs with the Salt, the Nutmeg and the Pepper.

2. In a large pan, heat the Oil. Add the Ribs and brown them over Medium heat for 3 minutes of each side. Pour the Beef Stock and bring to a boil. Leave it to stew for 5 minutes. Add the Reserved Peaches Syrup and the Marple Syrup. Leave it to stew for 15 minutes. Add the Peaches and cook over Low heat for 5 minutes.

3. In the meantime, in another pan, melt the Butter. Add the Peppers and brown them over Medium heat for 4 minutes. Add the Cooked Rice, the Corn and the Herbes de Provence. Pour the Vegetables Stock. Cover the pan. Cook over Low heat for 10 minutes.

4. Put the Ribs and the Peaches into the plates. Serve with the Vegetables Rice.

5. Enjoy (A small meal to serve in the week or the week-end when receiving friends.)


Gives 4 portions.
Total time: 40 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

1 Puff Pie Pasty Bottom, cooked
500 mL of Apples Mash (2 cups)
175 g of Black Chocolates Chips (6 ounces)
250 mL of 35% Whipping Cream (1 cup)
60 mL of Sweet Cider (1/4 cup)


1. Fill the Pie Bottom to mid-height with the Apples Mash.

2. Put the Chocolate Chips into a large bowl.

3. In a saucepan, heat the Cream and the Cider. Pour on the Chocolate and stir with a spatula to melt it. Leave it to rest for 10 minutes.

4. Pour it on the Apples Mash and smooth with the spatula. Refrigerate for at least 3 hours before serving it.

5. Enjoy (It will quickly become your favourite pie because of its easiness of execution and its taste.)


Gives 8 portions.
Total time: 3 hours of Refrigeration + 10 minutes of Rest + 20 minutes.
Source: Le Journal de Montréal.

32 Chicken Wings Pieces
1/2 tea spoon of Salt
1 tea spoon of Ground Pepper
4 Garlic Cloves, finely cut
60 mL of Extra Virgin Olive Oil (1/4 cup)
250 mL of Tomato Sauce (1 cup)
225 g of Mozzarella, in cubes (8 ounces)
1 soup spoon of Dried Oregano
125 mL of Pesto (1/2 cup)


1. Preheat the oven at 425°F (220°C). Cover a baking tray with greaseproof paper.

2. In a large bowl, mix the Chicken Wings, the Salt, the Pepper, the Garlic and the Olive Oil. Put them on the baking tray. Cook them for 30 minutes.

3. Remove the tray from the oven. Cover each Wing with some Tomato Sauce, then with Mozzarella Cubes. Sprinkle with Dried Oregano. Cook in the oven for about 6 minutes or until the Cheese completely melted.

4. Remove from the oven and serve with Pesto.

5. Enjoy (Served with Pesto, these Chicken Wings have flavors of Italy.)


Gives 4 portions.
Total time: 25 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

5 soup spoons of Panko Breadcrumbs
3 soup spoons of Finely grated Lemon Zest
1/2 tea spoon of Dried Oregano
1 pinch of Paprika
2 soup spoons of All-purpose Flour
4 Veal Escalopes
1 Egg, whisked
60 mL of Extra Virgin Olive Oil (1/4 cup)
2 soup spoons of Melted Butter
60 mL of Lemon Juice (1/4 cup)
450 g of Cooked Pastas, kept somewhere warm (1 pound)
Salt and Pepper


1. In a bowl, mix the Panko Breadcrumbs, the Lemon Zest, the Dried oregano and the Paprika.

2. Spread the Flour in a plate.

3. Cut the Escalopes in halves. Salt and pepper them on each side. Roll the Escalopes into the Flour, then into the Whisked Egg and finally into the Breadcrumbs Mix.

4. In a large pan, heat the Olive Oil. Add the Escalopes and brown them over Medium heat for about 5 minutes on each side. Remove the pan from the heat.

5. In a large bowl, mix the Melted Butter and the Lemon Juice. Add the Cooked Pastas and mix. Share them between the plates and serve them with the Escalopes.

6. Enjoy (Well spiced, these Escalopes make us ask for seconds.)


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

5 soup spoons of Sugar
2 soup spoons of Cocoa Powder
7 Large Eggs
2 Egg Yolks
1 pinch of Salt
125 mL of 15% Light Cream (1/2 cup)
125 mL of Milk (1/2 cup)
1/2 tea spoon of Vanilla Extract
3 soup spoons of Butter
8 large slices of Brioche Bread

For the Sauce:

2 soup spoons of Cocoa Powder
3 soup spoons of Brown Sugar
1 soup spoon of Butter
500 mL of Evaporated Milk (2 cups)
110 g of Black Chocolate Chips (4 ounces)
1/2 tea spoon of Vanilla Extract
1 pinch of Salt


1. Prehea the oven at 350°F (180°C).

2. In a large bowl, with a whisk, mix 3 soup spoons of Sugar with the Cocoa. Add the Eggs and the Egg Yolks. Whisk to melt the Sugar and the Cocoa. Add the Salt, the Cream, the Milk and the Vanilla. Mix thoroughly.

3. Generously butter an hollowed plate up. Place the  Bread Slices into that plate, ones besides the others. Pour the Eggs Mix onto the Slices and let them soak it for 4 minutes.

4. Turn the Slices around and let them rest for 3 minutes. Sprinkle with the Remaining Sugar. Cook in the oven for about 20 minutes or until the Bread is golden and cooked at its core.

5. In the meantime, prepare the Sauce. In a saucepan, mix the Cocoa, the Brown Sugar and the Butter. Melt them at Low heat, stirring. Add the Evaporated Milk and the Chocolate Chips. Melt them at Low heat. Remove the saucepan from the heat. Add the Vanilla and the Salt. Leave it to cool down for 5 minutes before serving it with the French Toast.

6. Enjoy (For an unforgettable breakfast or an extravagant dessert, these Bread Slices soaked with Chocolates are perfect. Their cooking into the Butter makes them spongy and well golden.)


Gives 4 portions.
Total time: 25 minutes of Cooking + 5 minutes of Rest + 20 minutes.
Source: Le Journal de Montréal.

1 cup of Quinoa (180 g)
1/2 bunch of Arugula, coarsely cut (80 g)
2 cups of Little Tomatoes, cut in halves (200 g)
2 soup spoons of Capers (10 g)
1/4 cup of Extra Virgin Olive Oil (65 mL)
1 1/2 soup spoon of Lemon Juice (20 mL)
1 tea spoon of Fresh Ginger, grated
1 pinch of Cayenne Pepper
40 Little Shrimps, cooked (200 g)
4 soup spoons of Fresh Chives, finely cut
Salt and Pepper to taste


1. Cook the Quinoa into 2 cups of Water for about 15 minutes and leave it to cool down for a dozen of minutes.

2. Put the Vegetables into a salad bowl with the Capers and the Quinoa. Put the Oil, the Lemon Juice, the Ginger, the Cayenne Pepper, the Sel and the Pepper into a little bowl. Whisk until the Dressing is emulsified. Pour on the Salad and carefully mix. Add the Shrimps and the Chives. Refrigerate for 20 minutes and serve.

3. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Gives 370 Calories/portion.
Suggested Starter Dish: Dill and Root Vegetables Soup.
Suggested Dessert: Vanilla Ice Cream.
Source: Le Cahier Casa (Via le Journal de Montréal).

For the Lamb:

Lamb Ribs (after a 24 hours marination into the following ingredients)
Basilic, Oregano, Tarragon and Thyme
Garlic
Paprika
Salt and Pepper
Olive Oil

For the Risotto:

1/2 cup of French Onions
1/2 cup of Arborio Rice
1/2 cup of White Wine
4 cups of Chicken Stock
Reggiano Parmesan, in shards
Dried Tomatoes in chuncks (to taste)
Spain Saffron (to taste)
Salt and Pepper (to taste)

1. Sauté the Onions, then add the Rice.

2. Deglaze with the Wine.

3. Add the Chicken Stock, 3/4 cup each time.

4. While it's cooking, add the Dried Tomatoes and the Saffron.

5. Add the Parmesan at the end.

6. Salt and Pepper to taste.

7. Enjoy.


Source: Le Journal de Montréal.

625 mL of Europe's Best Sunburst Mangoes, frozen (2 1/2 cups)
30 mL of Butter (2 table spoons)
15 mL of Chopped Fresh Gingerroot (1 table spoon)
50 mL of Lime or Lemon Juice (1/4 cup)
50 mL of Packed Brown Sugar (1/4 cup)
50 mL of Mango, Pineapple or Orange Juice (1/4 cup)
30 mL of Shredded Coconut, toasted (2 table spoons)
4 servings of Ice Cream or Frozen Yogurt


1. To prepare the Sauce: in a skillet, melt the Butter over Medium heat. Add the Ginger and cook for 1 minute, stirring until it softened. Add the Lime/Lemon Juice, Sugar and Mango Juice. Stir to dissolve the Sugar.

2. Add the Frozen Mangoes and stir to coat them with the Sauce. Cover them and cook from 3 to 4 minutes or until the Mango is tender and warm (do not overcook).

3. Place the Ice Cream or the Frozen Yogurt into sundae dishes. Spoon the Warm Mango Sauce over it. Sprinkle with the Toasted Coconut. Serve immediately.

4. Enjoy (The Mango Sauce can also be served with a Pound Cake or Angel Cake).


Gives 4 portions.
Total time: 5 minutes of Cooking + 5 minutes.
Source: Rear side of an Europes Best Sunburst Mangoes 600 g bag.

2. soup spoons of Butter (for the mold)
2 Ripe Large Bananas
1 tea spoon of Ground Cardamom
2 Eggs, whisked
125 mL of Plain Yogurt (1/2 cup)
1/2 tea spoon of Vanilla Extract
6 soup spoons of Melted Butter
125 g of All-purpose Flour (1 cup)
110 g of Quinoa Flour (1 cup)
1 1/2 tea spoon of Chemical Yeast (Baking Powder)
1 tea spoon of Baking Soda
1 pinch of Salt
200 g of Sugar (1 cup)
4 soup spoons of Cooked White Quinoa
1 soup spoon of Brown Sugar


1. Preheat the oven at 350°F (180°C). Butter a 450 g bread mold (1 pound) up.

2. In a plate, crush the Bananas with a fork. Put them into a large bowl. Add the Cardamom, the Eggs, half of the Yogurt and the Vanilla. Whisk with a whip for 2 minutes. Add 4 soup spoons of Melted Butter and the Remaining Yogurt.

3. In a bowl, mix the Flour, the Quinoa Flour, the Yeast, the Baking Soda the Salt and the Sugar. Add the Banana Mix. Pour into the mold. Cook in the oven for about 30 minutes or until the top is golden and until a toothpick pricked at the center of the cake gets out clean.

4. In the meantime, in a bowl, mix the Cooked Quinoa, the Remaining Melted Butter and the Brown Sugar.

5. Remove the mold from the oven. Spread the Quinoa Garnishing on the top of the Cake and continue the cooking for 10 minutes into the oven.

6. Turn the oven off and leave the mold inside for 10 minutes before putting it out.

7. Remove the mold from the oven. Leave the Cake to rest for 15 minutes before removing it from its mold.

8. Enjoy.


Gives 8 portions.
Total time: 50 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.