Kitchen time with The Kéb

450 g of Little Aspraguses (1 pound)
2 soup spoons of Butter
225 g of Pecan Nuts (8 ounces)
2 soup spoons of Sugar
3 soup spoons of Dried Cranberries
1 Lettuce, plucked out
2 soup spoons of Extra Virgin Olive Oil
1 tea spoon of Cider Vinegar
Salt and Pepper


1. In a pan half-filled with Salted Boiling Water, cook the Asparguses Al Dente, so for about 4 minutes.

2. Strain the Asparguses. Put them into an Iced Water-filled bowl for 15 seconds. Strain them again and put them on absorbing paper.

3. In a pan, melt the Butter. Add the Pecan Nuts and the Sugar. Brown them over Medium heat for about 7 minutes or until the Nuts start to color themselves and the Sugar is slightly caramelized. Add the Asparguses and the Dried Cranberries. Brown them over Medium heat for 3 minutes to warm everything up.

4. Remove the pan from the heat. Put Lettuce Leaves on the plates and garnish them with the Asparguses Mix. Salt and pepper. Sprinkle with Olive Oil and Vinegar Drops. Serve.

5. Enjoy (Nothing is more beautiful or more appetizing than this warm, colored Salad (N.B.: You can cook the Asparguses in a pan to gives them lots of space. With this method, they cook uniformly. When they are much bigger, it is recommanded to cook them upright in an aspargus saucepan.)).


Gives 4 portions.
Total time: 10 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

24 Little Tomatoes, in halves
2 branches of Thyme
1 Bay Leaf
125 mL of Extra Virgin Olive Oil (1/2 cup)
1 Large Onion, in strips
1 little Fennel Bulb, in thin slices
1 Leek, in slices
900 g of Beef Fillet, in cubes (2 pounds)
3 soup spoons of All-purpose Flour
1 Liter of Beef Stock (4 cups)
125 mL of Dry Red Wine (1/2 cup)
Salt and Pepper


1. Preheat the oven at 400°F (200°C). Cover a cooking tray with aluminium paper, making sure the paper actually overflow on all the sides.

2. Put Tomato Halves, then Thyme and the Bay Leaf in a large bowl. Lightly salt them and sprinkle with Olive Oil. Mix and leave them to rest for 5 minutes. With a holed spoon, put the Tomatoes on the tray. Reserve the Oil. Cover the Tomatoes with a layer of greaseproof paper, then shut the aluminium paper over it by refold the sides on the sides to close it. Cook in the oven for 25 minutes.

3. In a pan, heat the Reserved Oil. Add the Onion, the Fennel and the Leek. Brown them over Medium heat for 4 minutes. Add the Meat Cubes and brown it for 4 minutes, shaking them. Sprinkle with Flour and mix together. Pour the Beef Stock and the Wine. Bring them to a boil, stirring. Lower the heat. Salt and pepper it.

4. Remove the Tomatoes from the oven. Put the Half-Stewed Tomatoes and their Cooking Juices into the pan. Cover and let them stew at Low heat for 20 minutes.

5. Remove from the heat. Serve with Pastas and Fresh Thyme.

6. Enjoy (A little tasty Stew for the beautiful winter evenings.)


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

For the Macarrons:

2 Egg Whites
1/4 tea spoon of Salt
50 g of Sugar (1/4 cup)
1/2 tea spoon of Orange Blossom Water
360 g of Sweetened Coconut (4 cups)

For the little pots:

225 g of Cream Cheese (8 ounces)
225 g of Ricotta (8 ounces)
100 g of Sugar (1/2 cup)
1 soup spoon of Finely Grated Lemon Zest
1 tea spoon of Vanilla Extract
450 g of Strawberries, hulled (1 pound)


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

2. Prepare the Macarrons. In a large bowl, with an electric whip, whisk the Egg Whites for 2 minutes. Add the Salt and the Sugar and whisk until firm points are made. Add the Orange Blossom Water and the Coconut. Share the Dought in little piles on the plate. Cook in the oven for about 18 minutes or until their edge is slightly golden.

3. Remove the Macarrons from the oven and les them cool down on a grill.

4. Prepare the little pots. In a culinar robot, mix together, step by step, the Cheese Cream, the Ricotta, the Sugar, the Lemon Zest, the Vanilla and Half of the Strawberries until you get a smooth concistancy Purée. Share Half of this Mix within the little pots. Crumble 1 Macarron in each pot. Cover with the Remaining Cheese Preparation. Refrigerate for an hour.

5. Remove from the fridge. Garnish with the Remaining Strawberries and serve with a Macarron.

6. Enjoy ( Little dessert pots that are filled with a nice Coconut surprise. The Macarrons can be prepared a few days beforehand.).


Gives 6 portions.
Total time: 1 hour of Refrigeration + 20 minutes of Cooking + 25 minutes.
Source: Le Journal de Montréal.

2 cups of Marple Syrup
1 cup of Water
2 cups of Flour
4 tea spoons of Baking Powder
a pinch of Salt
4 table spoons of Butter
1 cup of Milk


1. Bring the Water and the Marple Syrup to a boil in a saucepan.

2. Mix all the Dry Ingredients together.

3. Add the Butter and the Milk. Immediately after pouring the Milk, add the Batter one spoonful at the time into the Boiling Marple Syrup.

4. Cook over Medium heat for 20 minutes.

5. Enjoy.

Source: Top of a 540 mL Pure Marple Syrup can.

110 g of Panko Breadcrumbs (1 cup)
1 Hot Pepper, finely cut
1 soup spoon of Steak Spices
4 Samlon Steaks of about 225 g (8 ounces) each
1 soup spoon of Mayonnaise
60 mL of Extra Virgin Olive Oil (1/4 cup)
4 Hot Peppers, in halves
Salt and Pepper


1. In a large bowl, mix the Panko Breadcrumbs, the Cut Hot Pepper and the Steak Spices together.

2. Salt and pepper the Salmon Steaks, then smear Mayonnaise on each side. Roll them into the Breadcrumbs Mix, pushing with your fingers to coat them well.

3. In a pan, heat the Olive Oil. Add the Hot Peppers and the Panko-coated Steaks. Cook the Steaks over Medium heat for about 7 minutes of each side.

4. Put the Steaks onto plates. Serve them with the Hot Peppers.

5. Enjoy (A slightly spicy crust nicely raise the Salmon's taste. Serve with a Cucumber Salad to chill the palate).


Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Source: 100% Saumon: 24 recettes pratiques et abordables (via Le Journal de Montréal).

90 g of Bacon or Lardons, cut into small pieces (3 ounces)
2 Cooked Toulouse Sausages, cut into 1 centimeters (1/2 inch) lenghts, then diced
675 kg of Mixture of Ground Porc and Veal (1 1/2 pound)
1 Onion, very finely chopped
2 cloves of Garlic, minced
5 mL of Herbes de Provences (1 tea spoon)
5 mL of Chopped Fresh Sage (1 tea spoon)
Salt and Pepper, to taste
1 mL of Celery Seeds (1/4 tea spoon)
1 mL of Ground Nutmeg (1/4 tea spoon)
125 mL of White Wine (1/2 cup)
60 to 125 mL of Regular Breadcrumbs (1/4 to 1/2 cup)
350 g of Store-bought Pie Dough
1 Egg, beaten


1. Preheat the oven to 260°C (500°F). In a large saucepan, brown the Bacon or Lardons. Add the Sausages. Cook over Medium-High heat for a minutes. Add all Remaining Ingredients, except the Wine, the Breadcrumbs, the Pie Dough and the Egg, to the saucepan.

2. Mix toroughly and fry for 5 minutes. Add the Wine and bring to a boil over Mefium-High heat. Cook uncovered over Low heat for about 20 minutes. Stir occasionnaly to help the Ingredients cook until the Onion is softened and the Meat cooked.

3. Remove from the heat. Add 60 mL (1/4 cup) of Breadcrumbs to the Meat Mixture. Let it stand for 10 minutes. If enough Liquid is absorbed by the Breadcrumbs, there's no need to add any more. If not, add more Breadcrumbs until the Excess Liquid is absorbed. Set aside to cool down.

4. On a floured work surface, roll out the Pie Dough into two circles. Line a 20 to 23 centimeters (8 to 9 inches) pie pan with the first circle of Pie Dough. Add the Meat Filling and cover with the second circle of Pie Dough. Cut some steam vents in the center of the crust. Seal the edges together by hand, making a nice pattern all the way around.

5. Brush the crust with the Egg Wash and transfer into the oven. Reduce the temperature to 200°C (400°F) and bake until the Tourtière is golden brown.

6. Enjoy (You can double or triple this recipe and prepare extra Tourtières to store in the freezer. Wine tip: the Caballero de Chile' Red Wine is a dry Chilean Wine with a rich bouquet, fruit flavour, nice structure and considerable finesse on the palate. At holiday time, it will go great with Christian Bégin's Tourtière).


Give 6 portions.
Total time: 1 hour and 40 minutes.
Author: Christian Bégin.
Cost per portion: About 2,50 CAN$.
Source: IGA Advertisement.

180 mL of Softened Semi-salted Butter (3/4 cup)
125 mL of Brown Sugar (1/2 cup)
125 mL of Molasses (1/2 cup)
180 mL of Milk (3/4 cup)
1 Litre of Unbleached Flour (4 cups)
3 mL of Baking Soda (1/2 tea spoons)
10 mL of Ground Ginger (2 tea spoons)
10 mL of Ground Cinnamon (2 tea spoons)
5 mL of Ground Cloves (1 tea spoon)

For the Decoration:

Royal Icing or Store-bought Coloured Icing
Decorative Candies

For the Royal Icing:

1 Egg White
415 mL of Icing Sugar (1 3/4 cups)
5 to 8 mL of Milk (1 to 1 1/2 tea spoon)


1. Preheat the oven at 190°C (375°F). In a big mixing bowl, cream the Butter with the Brown Sugar and the Molasses. Add the Milk. Stir well until it's smooth.

2. In another bowl, combine the Flour and the Remaining Ingredients. Add to the Wet Ingredients and stir well. Evenly drop big spoonfuls of Cookie Dough on a greased or parchment paper-covered cookie sheet. With the bottom of a lightly floured glass, flatten the Dough. With the edge of a spatula, make a crosshatch in the Dough (if desired).

3. Bake the Cookies for 10 to 15 minutes or until they are slightly golden. Cool them on a rack. Decorate them with the Royal Icing or Store-bought Coloured Icing and Candies according to your inspirations. Let the Icing set before storing the Cookies.

4. For the Royal Icing: with an electric mixer, beat all the Ingredients for 2 minutes. If desired, you can color your Icing with some Food Colouring. Spread or pipe the Icing (using a pastry bag with a small hole) to decorate each Cookies.

5. Enjoy (Milk goes great with Holiday Molasses Cookies and a family moment).


Yeld 28 Cookies.
Total time: 10 to 15 minutes of Preparation + Decorating + 12 minutes of Cooking.
Source: 2015 Le Lait Calendar (for December 2014).

30 mL of Butter (2 table spoons)
3 Onions, chopped
1 Litre of Yellow-flesh Potatoes, peeled and diced (4 cups)
500 mL of Chicken Broth (2 cups)
Salt and Freshly Ground Pepper, to taste
500 mL of Milk (2 cups)
30 mL of Fresh Parsley, chopped (2 table spoons)

For the Cheese Croutons:

12 slices of Baguette
250 mL of Shredded Medium Cheddar Cheese from Québec (1 cup)


1. In a saucepan over Medium-High heat, melt the Butter and cook the Onions for about 10 minutes until they are caramelized (tender and golden brown). Remove 125 mL (1/2 cup) of the Caramelized Onions from the saucepan and set aside.

2. To the same saucepan, add the Potatoes, the Broth, the Salt and the Pepper. Bring everything to a boil and simmer for 15 minutes. Purée the soup in a blender or with a hand-held blender, then add the Milk. Reheat if necessary.

3. Serve each bowl sprinkled with the Parsley and garnished with the Reserved Caramelized Onions. If desired, serve them with the Cheese Croutons.

4 For the Cheese Croutons, Preheat the oven to 230°C (450°F). Cover the Baguette Slices with the Cheese and place them in the oven for 5 minutes or until the Cheese is melted and golden.

5. Enjoy (Milk goes great  with Creamy Caramelized Onions and a cosy winter day at home).


Give 6 servings.
Total time: 10 minutes of Preparation + 25 minutes of cooking.
Source: 2015 Le Lait Calendar (for January 2015).

900 g of Veal Blade Roast (2 pounds)
2 cloves of Garlic, coarsely chopped
1 Onion, coarsely chopped
Salt and Freshly Ground Pepper, to taste
5 mL of Chili Powder (1 tea spoon)
1 to 3 mL of Ground Cayenne or Espelette Pepper (1/4 to 1/2 tea spoon)
22 mL of Cocoa Powder (1 1/2 table spoons)
22 mL of Cornstarch (1 1/2 table spoons)
180 mL of Milk (3/4 cup)
375 mL of Store-bought Demi-glace Sauce (1 1/2 cups)


1. In a slow cooker, place the Roast and add the Garlic and the Onion. Salt and pepper them generously then sprinkle with the Spices.

2. In a bowl, dissolve the Cocoa and the Cornstarch in some Milk. Whisk in the Remaining Milk and add the Demi-glace Sauce. Pour the Mixture in the slow cooker.

3. Cover and cook on High intensity for 4 hours or on Low intensity for 6 to 8 hours. Serve with Mashed White or Sweet Potatoes and Fresh Cilantro.

4. Enjoy (Milk goes great with Shredded Slow-coocked Veal with Spicy Cocoa Sauce and a romantic dinner).


Gives 4 to 6 servings.
Total time: 15 minutes of Preparation + 4 to 8 hours of Cooking.
Source: 2015 Le Lait Calendar (for February 2015)

For the Creamy Marple Quinoa:

30 mL of Butter (2 table spoons)
250 mL of Quinoa (1 cup)
500 mL of Milk (2 cups)
30 mL of Marple Syrup (2 table spoons)
Salt and Freshly Ground Pepper, to taste

For the Roasted Chickpeas and Vegetables:

30 mL of Butter, melted (2 table spoons)
10 mL of Curry Powder (2 tea spoons)
2 Sweet Peppers of your choice, cut into strips
1 Zucchini, sliced
1 Onion, sliced
A 540 mL (19 ounces) can of Chickpeas, rinsed and drained
30 mL of Fresh Parsley, coarsely chopped (2 table spoons)
30 mL of Fresh Chives, coarsely chopped (2 table spoons)
Salt and Freshly Ground Pepper, to taste


1. Prepare the Creamy Marple Quinoa. In a saucepan, melt the Butter over Medium heat. Add the Quinoa and stir it to coat the grains with the Butter. Add the Milk and the Marple Syrup, then the Salt and Pepper to taste. Cover and cook over Medium-Low heat, stirring often, for 12 to 15 minutes or until nearly all Liquid has been absorbed.

2. Prepare the Roasted Chickpeas and Vegetables. Preheat the oven at 260°C (500°F). Mix the Melted Butter with the Curry. In a bowl, combine the Vegetables and the Chickpeas with the Curry Butter. Line a baking sheet with parchment paper. Spread the Mixture on the sheet and roast from 10 to 15 minutes, stirring occasionally. Serve the Roasted Chickpeas and Vegetables over the Quinoa. Garnish with the Fresh Herbs, then add the Salt and Pepper to taste.

3. Enjoy ( Milk goes great with Creamy Marple Quinoa and Roasted Vegetables and a snowshoe hike).


Give 4 to 6 servings.
Total time: 15 minutes of Preparation + 22 to 30 minutes of Cooking.
Source: 2015 Le Lait Calendar (for March 2015).

For the White Sauce:

15 mL of Butter (1 table spoon)
15 mL of Flour (1 table spoon)
125 mL of Milk (1/2 cup)
Salt and Freshly Ground Pepper, to taste

For the Pizza:

1 30 centimeters (12 inches) Pizza Crust
250 mL of Cooked Ham, cut into small sticks (1 cup)
375 mL of Shredded Gouda Cheese from Québec (1 1/2 cups)
4 Eggs
Salt and Freshly Groun Pepper, to taste
15 mL of Olive Oil (1 table spoon)
15 mL of Red Wine Vinegar (1 table spoon)
5 mL of Dijon Mustard (1 tea spoon)
5 mL of Marple Syrup (1 tea spoon)
375 mL of Romaine Lettuce, thinly sliced (1 1/2 cups)
125 mL of Radicchio, thinly sliced (1/2 cup)
1 Endive, thinly sliced


1. Prepare the White Sauce: In a saucepan, melt the Butter over Medium heat and add the  Flour. Whisk constantly until the Mixture turns into a paste. Add the Milk while whisking again and cook for 3 minutes or until the Sauce thickens. Add Salt and Pepper to taste.

2. Prepare the Pizza: Preheat the oven at 230°C (450°F), with the rack in upper position. Place the Pizza Crust on a parchment paper-coered baking sheet. Spread the White Sauce over the Crust, then top it with the Ham and the Shredded Cheese. Make 4 small hollows, not too close to the edge. Break an Egg into each hollow. Add the Salt and the Pepper to taste. Bake for 10 to 12 minutes or until the Eggs reach desired doneness. In the meantime, in a salad bowl, whisk together the Olive Oil, the Vinegar, the Dijon Mustard and the Marple Syrup. Add the Lettuce, the Radicchio and the Endive. Toss everything, and Salt and Pepper to taste and serve on the Pizza when it comes out of the oven.

3. Enjoy (Milk goes great with Breakfast Pizza with Ham and a family brunch).


Gives 4 poritons.
Total time: 15 to 20 minutes of Preparation + 13 to 15 minutes of Cooking.
Source: 2015 Le Lait Calendar (for April 2015).

1 1/4 cup of Long Grain Rice (250 g)
4 Eggs, Large sized
2 Carrots, grated (200 g)
2 Celery Stems, diced
2 Green Onions/Shallots, finely cut
1 1/2 cup of (canned) Green Flageolets, rinced and strained
3 soup spoons of Extra Virgin Olive Oil (45 mL)
2 soup spoons of Lemon Juice (30 mL)
400 g of Canned Salmon
2 cups of Baby Arugula (40 g)
Salt and Pepper, to taste
2 soup spoons of Fresh Coriander (Optional)


1. Cook the Rice, then leave it to rest at least 1 hour in the fridge.

2. Boil the Eggs for 10 minutes and immediately cool them down under cold water. Reserve.

3. Put all the Vegetables in a salad bowl, then add the Rice, the Flageolets and the Arugula. Pour the Oil and the Lemon Juice in and toss everything well Verify the seasoning.

4. Transfer the Rice Salad into service bowls. Cut the Salmon into pieces and the Eggs in quarters, then put them on the Rice Salad. Garnish with the Coriander and serve.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 15 minutes.
Gives 600 Calories/portion.
Cost per portion: 2,60 CAN$.
Suggested starter dish: Leek and Red Cabbage Soup.
Suggested Dessert: Clementines.
Source: Cahier Casa (via Le Journal de Montréal).

450 g of Grated Black Chocolate (1 pound)
125 mL of Whipping Cream 35% (1/2 cup)
1 tea spoon of Gingerbread Spices
1 pinch of Salt
2 Egg Yolks
200 g of Sugar (1 cup)
110 g of Flaked Almonds (4 ounces)
110 g of Ground Hazelnuts (4 ounces)
3 soup spoons of Crystalized Oranges, cut
2 Egg Whites


1. Butter up a bread mold of 450 g (1 pound).

2. Melt the Chocolate into the Cream over Low heat, stirring non-stop. Remove from the heat. Add the Gingerbread Spices and the Salt.

3. In a bowl, with an electric whip, whisk the Egg Yolks and the Sugar for 5 minutes. Pour the Chocolate Mix into the Eggs while whisking. Add the Ground Hazelnuts, the Almonds and the Crystalized Oranges. Mix.

4. In another bowl, whip the Egg Whites stiff. Slowly add them to the Chocolate Mix with a mettalic spoon.

5. Pour into the mold and smooth the top with a spatula. Refrigerate for at least 6 hours.

6. Remove from the fridge and serve it into thick slices.

7. Enjoy (Prepare the Chocolate Loaf the day before so the flavors can blend together nicely. Serve with a Porto glass or a good cup of Strong Coffee).


Gives 6 portions.
Total time: 6 hours of Refrigeration + 25 minutes.
Source: Le Journal de Montréal.

2 Foie Gras Escalopes, veins removed
2 soup spoons of All-purpose Flour
110 g of Panko Breadcrumbs (4 ounces)
2 soup spoons of Finely cut Parsley
1 soup spoon of Finely cut Chervil
1 soup spoon of Finely cut Chives
1 tea spoon of Crushed Pepper Flakes
1/2 tea spoon of Garlic Powder
2 Thick Deer Ribs
2 soup spoons of Duck Fat
125 mL of Brandy (1/2 cup)
125 mL of Veal Stock (1/2 cup)
125 mL of Water (1/2 cup)
Salt and Pepper


1. Roll the Foie Gras Escalopes into the Flour. Refrigerate.

2. Preheat the oven at 375°F (190°C). Cover an oven plate qith greaseproof paper.

3. In a bowl, mix the Breadcrumbs, the Herbs and the Spices. Salt and pepper the Deer Ribs. Roll the Ribs into the Breadcrumbs Mix, pushing them lightly to get them well coated.

4. In a large saucepan, melt the Duck Fat. Add the Deer Ribs and brown them over Medium heat for 3 minutes on each side to golden them well. Put them on the plate and cook them in the oven for 10 minutes.

5. Meanwhile, pour the Brandy, the Veal Stock and the Water into the saucepan. Bring to a boil for 5 minutes, stirring. Remove from the heat.

6. Heat another saucepan over Medium-High heat. Add the Foie Gras Escalopes and cook the for a minute on each side to golden them well.

7. Remove the Deer Ribs from the oven. Put them on service plates. Garnish with one Foie Gras Escalopes and serve with the Sauce.

8. Enjoy (For an Holiday feast, this meal with complex and rich flavors will satisfy the most refined palates).


Gives 2 portions.
Total time: 20 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

680 g of Fresh Cod Fillets, bones removed (1 1/2 pound)
750 mL of Milk (3 cups)
4 Bay Leaves (fresh if possible)
80 mL of Olive Oil (1/2 cup)
1 Garlic Clove, finely chopped
2 pinches of Paprika
60 mL of Lemon Juice (1/4 cup) (about 1 Lemon)
500 mL of Mashed Potatoes (2 cups)
Salt and pepper, to taste (Long Pepper or Five-Pepper Blend if possible)
30 to 45 mL of Flat-leaf Parsley, chopped (2 to 3 table spoons)
15 mL of Butter (1 tea spoon)


1. Place the Cod in a medium saucepan and cover it with Milk, adjusting the quantity if necessary. Add the Bay Leaves. Bring the Milk to a boil, cover and simmer it at Low heat for 15 minutes.

2. Drain the Cod, but reserve the Milk. Flake the Cod coarsely. Heat 30 mL of Olive Oil (2 table spoons) in a heavy-bottomed medium saucepan. Cook the Cod, stirring it constantly, for about 5 minutes. Add the Remaining Oil and continue to stir until the fish is broken into strands. 

3. Add the Garlic and the Paprika. Add 80 mL of the Reserved Cooking Milk, the Lemon Juice and the Mashed Potatoes. Season with Salt and Pepper, then mix well until the Mixture if very hot. Adjust the Texture by adding some Olive Oil or Cooking Milk, if it needs it, so that the Mixture is smooth and not too thick. Add the Parsley.

4. Divide the Mixture among four ramekins. Place a dab of Butter on each serving. Serve with a Green Salad or Oven-Roasted Root Vegetables (such as Carrots, Parsnips and Onions).

5. Enjoy ( Wine Suggestion: The Australian Wish For Gold is a White Wine with Apple, Pear and Butter aromas, and is a joy to serve! Your guests will be happily toasting when you serve this aromatic White Wine with Christian's Cod Brandade).


Gives 4 servings.
Total time:45 minutes.
Author: Christian Bégin.
Source: IGA Advertisement.

200 g of Store bought Pastry Dough (25 centimeters by 25 centimeters, or 10 inches by 10 inches), thawed (See Chef's secret at the bottom)
1 Egg, beaten
3 Cortland or McIntosh Apples, peeled, cored and sliced into thin 1/2 centimeter (1/4 inch) wedges
125 mL of Granulated Sugar (1/2 cup)
60 mL of Crème Fraîche (1/4 cup)
45 mL of Slivered Almonds (3 table spoons)


1. Preheat the oven to 200°C (400°F). Line a large baking sheet with parchmin paper and place the Pastry Square on top. Brush it with the Beaten Egg at about 1/2 centimeter (1/4 inch) around the edge of the Pastry.

2. Fold the edges over toward the center and press down on them with the prongs of a fork. Prick the Dough all over except for the edges.

3. Mix together the Apples with 30 mL (2 table spoons) of Granulated Sugar in a bowl. Spread them out nicely on the Pastry Dough. Brush the edges with the Beaten Egg. Bake from 20 to 25 minutes.

4. Meanwhile, beat together the Crème Fraîche, the Remaining Beaten Egg and the Remaining Granulated Sugar. Pour over the Apples and sprinkle with Almonds, then continue baking for 15 minutes. Set at the room temperature for 10 minutes before serving.

5. Enjoy ( Chief's Secret: Unfold the Puff Pastry Dough once it's thawed and place it in the refrigerator on a baking sheet lined with parchmin paper. if you're not using a prepared pastry dough, roll the Dough out to the indicated size. Learn everything you want to know about apples at IGA.net/en/products_to_discover/fresh_produce/apples . No Waste: Leftover Crème Fraîche? Add some Lemon Zest, Salt and Pepper to it and serve it with Smoked Salmon, add it to Mashed Potatoes, or use it to garnish a Cream Soup. Wine Tip: Michel Jodoin's Carbonated Crackling Rosé Cider's shimmering pink hue, tiny bubbles and intense red-fruit nose make it the perfect match for Josée's Normandy Apple Pie ).


Gives 4 to 6 servings.
Total time: From 55 to 60 minutes.
Author: Josée di Stasio.
Source: IGA advertisement.

4 Carrots, cut into thin slivers
3 Parsnips, cut into thin slivers
5 Garlic Cloves, crushed
1 1/3 cup of 15% Cream
2 1/4 cups of Grated Emmenthal or Gruyère Cheese
Salt and Pepper, to taste


1. Preheat the oven at 175°C (350°F). Butter up an oven plate that can holf about 4 cups. Slice the Vegetables with a mandolin on their lengths, in slivers of about 4 millimeters thick. Mix the Garlic and the Cream in a little bowl. Add Salt and Pepper.

2. Lay down a first layer of Carrots into the plate, pour some spoonfuls of the Cream and Garlic Mix, then cover everything with some Cheese. Repeat the process with a Parsnips layer and so forth with alternate layers, finishing with a layer of Cheese. You can fill the plate up to its edge, because everything will compact itself while cooking.

3. Cover the plate with an aluminium paper and place at the center of the oven. Cook for about 1 hour and 15 minutes, then remove the paper to golden the top well and cook a dozen of minutes more before serving.

4. Enjoy.


Gives 4 portions.
Total time: 1 hour 30 minutes of Cooking + 10 minutes.
Gives 390 Calories/portion.
Source: Le Journal de Montréal.

900 g of Duck Breast Fillets, without skin, in cubes (2 pounds)
1,5 kilograms of Pork Fillet, in cubes (3 pounds)
2 soup spoons of All purpose Flour
3 soup spoons of Vegetable Oil
1 Large Onion, finely chopped
1 Carrot, peeled and finely chopped
1 Celery Branch, very finely chopped
1 Garlic Clove, finely chopped
250 mL of Dry White Wine (1 cup)
500 mL of Beef Stock (2 cups)
2 Bay Leaves
4 branches of Thyme
1 Kilogram of Canned Navy Beans, strained (2,2 pounds)
Salt and Pepper


1. Roll the Pork Cubes into the Flour. Shake them to remove the excess.

2. In a large saucepan that can go in the oven, heat the Oil. Add the Pork Cubes. Brown them over Medium heat for about 4 minutes to golden them. With a skimmer, transfer the Meat Cubes into a plate.

3. Preheat the oven at 375°F (190°C).

4. In the same saucepan, add the Onion, the Carrot, the Celery and the Garlic. Brown them over Medium heat for 5 minutes. Put the Meat Cubes back into the saucepan. Pour the White Wine in and let it reduce for 2 minutes. Pour the Stock in. Add the Bay Leaves and the Thyme. Generously salt and pepper. Bring everything to a boil for 5 minutes.

5. Add the Beans and mix together. Cover. Cook in the oven for 30 minutes.

6. Remove the saucepan from the oven. Serve with Fresh Bread.

7. Enjoy (A good meal you will repeat all winter long since it's so easy and fast).


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

1 soup spoon of Vegetable Oil
1 Onion, peeled and in quarters
2 entire branches of Celery
2 Carrots, in half
2 Liters of Beef Stock (8 cups)
2 Bay Leaves
2 branches of Thyme
1 entire Hot Pepper
1 Cinnamon Stick
1 pinch of Ground Nutmeg
1 pinch of Turmeric
1 pinch of Ground Black Pepper
4 Lamb Knuckle-Ends
2 branches of Parsley
2 branches of Coriander
Salt


1. In a large saucepan, heat the Oil. Add the Onion, the Celery and the Carrots. Brown them over Medium heat for 4 minutes. Pour the Stock in and bring to a boil. Add the Bay Leaves, the Thyme, the Pepper, the Cinnamon, the Nutmeg, the Turmeric and the Ground Pepper. Add some Salt. Bring to a boil again. Lower the heat and let it stew for 15 minutes.

2. Add the Lamb Knuckle-Ends, the Parsley and the Coriander. Bring to a boil again.Cover half of the saucpan and let it stew over Medium heat for 2 hours.

3. Transfer the Knuckle-Ends in service bowls.

4. Pour the Stock through a fine sieve. Pour the Stock in the bowls and immediately serve with Farmhouse Bread.

5. Enjoy (A fine and rustic meal at the same time, that we willignly place on a Sunday table, with some Fresh Red Wine).


Gives 4 portions.
Total time: 2 hours 30 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

1 soup spoon of Vegetable Oil
2 Large Onions, cut
3 Garlic Cloves, peeled and cut
450 g of Ground Beef (1 pound)
2 tea spoons of Ground Cumin
3 Tomatoes, in quarters
750 mL of Tomato Clious (3 cups)
2 Liters of Beef Stock (8 cups)
1 soup spoon of Worcestershire Sauce
450 g of Canned Kidney Beans, strained (1 pound)
1 soup spoon of Cut Coriander
4 soup spoons of Coarsely Cut Oregano
225 g of Canned Corn Niblets, strained (8 ounces)
1 tea spoon of Tabascvo Sauce
Salt and Pepper


1. In a large saucepan, heat the Oil. Add the Onions and the Garlic. Brown them over Medium heat for 4 minutes. Add the Ground Beef and cook while stirring, for 8 minutes. Salt and pepper it. Sprinkle with Cumin. Add the Tomaotes and the Tomato Coulis. Cook over Medium-High heat for 5 minutes.

2. Add the Beef Stock and the Worcestershire Sauce. Bring to a boil. Lower the heat and let it stew for 30 minutes.

3. Add the Kidney Beans, the Coriander, the Oregano and the Corn Niblets. Continue the cooking at Low heat for 20 minutes.

4. Remove the saucepan from the heat. Add the Tabasco Sauce. Immediately serve into warm bowls. (Note: Once the cooking is over, this meal can be cooled down, then refrigerated until the next day. Reheat over Low heat, often stirring it, for about 15 minutes).

5. Enjoy (An extremely convivial meal to prepare in advance for a week-end meal).


Gives 6 portions.
Total time: 1 hour 10 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

1 soup spoon of Black Pepper Grains
1 soup spoon of Green Pepper Grains
1 soup spoon of Sichuan Pepper Grains
1 tea spoon of Garlic Salt
1 piece of Beef Roast of 900 g (2 pounds)
1 soup spoon of Extra Virgin Olive Oil
750 mL of Beef Stock (3 cups)
250 mL of Red Wine (1 cup)
3 Green Onions, finely cut
1 tea spoon of Potato Starch
Salt


1. In a coffee grinder, coarsely grind the Pepper Grains. Add the Garlic Salt and mix together. Pour the Mix into a deep plate. Roll the Meat piece into the Pepper on every sides. Cover and refrigerate for at least 30 minutes.

2. Preheat the oven at 400°F (200°C).

3. Remove the Meat from the fridge. Baste the Meat with the Oil. Let it rest for 15 minutes.

4. Put the plate into the oven and cook for 20 minutes. Baste with 500 mL of Stock (2 cups) and continue  the cooking for about 20 minutes.

5. Remove the plate from the oven. Put the Meat on a plank and cover with aluminium paper.

6. Pour the Cooking Juice into a saucepan. Add the Red Wine, the Green Onions and the Remaining Stock. Lightly salt it. Bring to a boil. Add the Starch. Cook 5 minutes, stirring it with a whisk. Remove from the heat.

7. Cut the Roast Beef into thin slices. Serve with the Sauce.

8. Enjoy (The Peppers Mix gives all the flavour to this Meat piece. Serve it with Mashed Potatoes or Grilled Tomatoes).

Gives 4 portions.
Total time: 30 minutes of Refrigeration + 45 minutes of Cooking + 15 minutes of Rest + 10 minutes.
Source: Le Journal de Montréal.

1 Chicory (Belgian Endive), cut in juliennes (150 g)
1 Radicchio (Red Endive), cut in juliennes (300 g)
2 Pears, cut into juliennes (300 g)
2 soup spoons of Lemon Juice (30 mL)
1/4 cup of Extra Virgin Olive Oil (65 mL)
4 soup spoons of Almonds (30 g)


1. Cut the 2 Lettuces in juliennes and put them into a salad bowl.

2. Peel the Pears, remove their core, cut in juliennes and add it into the salad bowl.

3. In a small cup, well emulsify the Lemon Juice and the Oil. Salt and pepper it.

4. Pour it on the Salad and carefully mix. Add the Almonds. Serve with a good Baguette.

5. Enjoy.


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

1 Pie Crust
500 mL of Average Maple Syrup (2 cups)
125 mL of 35% Whipping Cream (1/2 cup)
1/2 tea spoon of Vanilla Extract
2 Whisked Large Egg Yolks
1 pinch of Ground Nutmeg
4 soup spoons of Brown Sugar
2 soup spoons of Thick Grapefruit Zest
2 soup spoons of Thick Orange Zest
2 Oranges, peeled and in quarters
2 Grapefruits, peeled and in quarters
1 pinch of Cinnamon
1 pinch of Ground Black Pepper


1, Preheat the oven at 375°F (190°C).

2. Spread the Pie Crust in a pie mold. Refrigerate for 30 minutes.

3. Remove the mold from the fridge and cook in the oven for about 20 minutes or until the Dough is slightly golden.

4. Remove the mold from the oven and let the Dough cool down. Lower the oven's temperature to 325°F (160°C).

5. In the meantime, in a saucepan, heat 250 mL (1 cup) of Maple Syrup. With a whip, add the Cream and the Vanilla. Bring to a boil and remove from heat immediately.

6. In a bowl, with a whip, mix the Egg Yolks and the Nutmeg. Slowly add the Syrup and Cream Mix. Pour into the Pre-cooked Dough. Cook in the oven for about 45 minutes or until the center of the Pie is barely cooked.

7. In the meantime, in a saucepan, mix the Remaning Maple Syrup with the Brown Sugar. Add the Citrus Fruits Zests and bring to a boil. Add the Citrus Fruits Quarters. Leave it to boil until the Syrup nearly evaporated completely.Sprinkle with Cinnamon and Pepper. Remove the saucepan from the heat and let it cool down.

8. Remove the mold from the oven. Let it cool down for 15 minutes,

9. Pour the Citrus Fruits Garnishing onto the Pie. Let it cool down completely before serving it.

10. Enjoy (The Spring in every bite, with Citrus Fruits flavours interlaced with Maple Syrup. The Grapefruits can be replaces with Lemons for a more pronounced bitterness.The Citrus Fruits Zests is removed with a peeler knife.)


Gives 4 portions.
Total time: 30 minutes of Refrigerations + 1 hour of Cooking + 15 minutes of Rest + 20 minutes.
Source: Le Journal de Montréal.

450 g of Hulled Strawberries, sliced (1 pound)
225 g of Cherry Tomatoes, in halves (8 ounces)
2 soup spoons of Sugar
250 mL of Ultra Clear Maple Syrup (1 cup)
1/4 tea spoon of Ground Sichuan Pepper
1/4 tea spoon of Ground Black Pepper


1. Place the Strawberries and the Tomaotes in a large bowl. Sprinkle with Sugar and mix together. Leave them to rest for 15 minutes.

2. In a large frying pan, pour the Maple Syrup. Add both Peppers. Bring to a boil. Add the Tomatoes and the Strawberries with their Maceration Water. Leave it to boil for 5 minutes.

3. Remove the frying pan from the heat and let it cool down before serving.

4. Enjoy (A perfect Sauce to serve on Ice Cream, on a Chocolate Cake or to eat as Compote.)


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

175 mL of Pecan Nuts (3/4 cup)
30 mL of Maple Syrup (2 soup spoons)
125 mL of Cut Bacon Strips (1/2 cup)
1 Sliced Apple or 15 Grapes cut in halves
(1,5 Liter of Mesclun (6 cups)

For the Dressing:

60 mL of Plain Yogurt (1/4 cup)
30 mL of Olive Oil (2 soup spoons)
30 mL of Maple Syrup (2 soup spoons)
15 mL of Dijon Mustard (1 soup spoon)
15 mL of Cider Vinegar (1 soup spoon)
Salt and Pepper, to taste


1. In a frying pan heated over Medium heat, caramelize the Pecan Nuts into the Maple syrup from 2 to 3 minutes, until the Syrup sticks well to the Nuts. On a buttered alumnium paper, spread the Pecan Nuts. Let them cool down and then reserve.

2. In the same frying pan, grill the Bacon Strips. Reserve.

3. Prepare the Dressing. With a hand mixer, lather all the ingredients. Reserve.

4. In a large bowl, mix the Meslcun, the Apple, the Pecan Nuts and the Bacon Strips. Pour the Dressing, to taste. Verify the seasoning and serve.

5. Enjoy.


Gives 6 portions.
Total time: 5 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.