Kitchen time with The Kéb

750 g of Baby Potatoes (1 1/2 pound)
300 g of Green Beans, trimmed (about 375 mL / 1 1/2 cup)
150 mL of Chopped Dill (2/3 cup)
500 mL of Ham, cut in strips (2 cups)

For the Vinaigrette:

15 mL of Lemon Zest (1 table spoon)
30 mL of Freshly Squeezed Lemon Juice (2 table spoons)
40 mL of Dijon Mustard (2 1/2 table spoons)
15 mL of White Wine Vinegar (1 table spoon)
45 mL of Finely Chopped Shallots (3 table spoons)
1 Egg Yolk
Salt and Freshly Ground Pepper, to taste
80 mL of Olive Oil (1/3 cup)


1. Cook Potatoes in generously Salted, Boiling Water for about 10 minutes untill Al Dente.

2. Drain and cut in 2 or 4 depending on size.

3. Cook Green Beans in Salted, Boiling Water 3 or 4 minutes, or untill Al Dente. Drain and rince with Ice Water, pat dry, and then cut in half.

4. Place Potatoes, Beans and Dill in a large bowl. Add the Ham Strips and set aside.

5. To prepare the Vinaigrette, mix the Lemon Zest and Juice, Mustard, Wine Vinegar, Shallots and Egg Yolk together in a small bowl. Season with Salt and Pepper.

6. Whisk ingredients together while gradually incorporating the Oil in a thin stream.

7. Pour about half the Vinaigrette over the Potato Mixture and toss well. Taste and adjust the seasonning, as needed. Put the remaining Vinaigrette in the fridge to be used with a Green Salad or a Seasonal Vegetable Salad.

8. Serve the meal Salad warm or cold, adding a bit of Vinaigrette if needed.

9. Enjoy (Variation: for a Niçoise Salad, replace the Ham with two cans of Tuna. Opt for less calories by using Tuna in Water instead of Oil).


Gives 6 portions.
Total time: 15 minutes of Cooking + 20 minutes.
Source: IGA Advertisement.

6 Dried Tomatoes, thinly cut
1 French Shallot, thinly cut (40 g)
1/4 cup of Pesto Sauce (65 mL)
1/4 cup of Mayonnaise (65 mL)
4 Tilapia Fillets (700 g)
2 soup spoons of Olive Oil (30 mL)
4 cups of Green Beans (400 g)


1. Preheat the oven at 190¤C/375¤F. In a little bowl, mix the first 4 Ingredients well. Reserve.

2. The Fish Fillets having not the same thickness, cut each one lenghtways in 2 parts, separating the thick half and the thin half. Put the pieces on a slightly oiled plate, and put some Oil on them. Cover them with the garnish. Don't salt them because the garnish already is.

3. Cook in the lower part of the oven, about 10 minutes depending on the size of the piece (count 5 minute per centimeter thick), or untill their superior part is coloured and their flesh is opaque. In the meantime, blanch the Beans and serve with the Fillets.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 15 minutes.
Gives 420 Calories/portion.
Cost per Portion: 3,10 CAN$.
Suggested Starter Dish: Cheese Cauliflower Potage.
Suggested Dessert: Winter Fruits Salad.
Source: Cahier Casa (Via Le Journal de Montréal).

3 soup spoons of Olive Oil (45 mL)
1 Big French Shallot, thinly cut (60 g)
280 g of Cuttlefishes OR Squids, cut into pieces
1 2/3 cup of Arborio Rice (300 g)
A pinch of Saffron
1/3 cup of White Wine (85 mL)
3 cups of Chicken Stock, warm (750 mL)
8 soup spoons of Deepfrozen Peas (55 g)
40 Cooked Little Shrimps (120 g)
Salt and Pepper, to taste
4 tea spoon of Dill


1. In a saucepan, brown the Shallot in the Oil for 3 minutes untill it gets translucid. Add the Cuttlefishes and the Rice. Sauté them for 2 minutes, stirring. Add the Saffron and deglaze with the Wine. Add the warm Stock, gradually, about from 1/2 to 3/4 cup each time, just enough to cover the Rice while making sure the Rice absorb each addition of Liquid.You must keep the Stock very warm for the whole preparation time. The Risotto is ready about 20 minutes later, when the Grains don't absorb anymore Liquid, are tender on the surface, but firm (Al Dente) in their center. Near the end, if the Rice isn't finished cooking and you don't have anymore Stock, you can simply add Water.

2. In the meantime, 3 or 4 minutes before the end of the Risotto's cooking, cook the Little Peas into a Boiling Water saucepan. Add the Shrimps to warm them up. Drip well then add them to the Risotto. Leave it to rest 2 minutes out of the heat. Season with Salt (not much if the Stock is salted) and Pepper to taste. Sprinkle with Dill and serve.

3. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Gives 490 Calories/portion.
Cost per Portion: 3,80 CAN$.
Suggested Starter Dish: Tomatoes and Cucumbers Salad.
Suggested Dessert: Oven-baked whole Apples.
Source: Cahier Casa (Via Le Journal de Montréal).

450 g of Blackberries (1 pound)
110 g of Raspberries (4 ounces)
200 g of Sugar (1 cup)
60 mL of Orange Juice (1/4 cup)
1 Big Green Melon, peeled


1. In a culinar robot, mix the Blackberries, the Raspberries, the Sugar and the Orange Juice to obtain a smooth Purée. Pass the Preparation into a sieve put on a large bowl. Cover and refrigerate for at least 30 minutes.

2. Cut the flesh of the Green Melon in dices.

3. Pour the Blackberry Soup into the bowls. Garnish with the Green Melon Dices and immediately serve.

4. Enjoy (A beautiful mix of Fruits for a fresh dessert).


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

400 g of Sugar (2 cups)
250 mL of Water (1 cup)
4 soup spoons of Freshly Grated Ginger
1 Medium Watermelon
24 Canned Lychees, dripped
4 Peaches, sliced
450 g of Green Grapes, peeled (1 pound)
225 g of Fried Chinese Noodles (8 ounces)


1. In a saucepan, melt the Sugar in the Water. Add the Ginger and bring to a boil. Remove from the heat and let it cool down. Get the Syrup through a sieve put on a bowl.

2. Cut the Watermelon in half. Remove the Grains. Peel and cut the fleshin dices. Transfer them in a large bowl. Add the Lychees, the Peaches and the Grapes. Pour the Ginger Syrup and stir.

3. Share the Fruits Salad into little bowl. Refrigerate for 30 minutes.

4. Garnish the bowl with Fried Noodles and serve.

5. Enjoy.


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

2 soup spoons of Butter + 1 soup spoon (For the plate)
4 Sole Fillets, without skin
1 Onion, thinly minced
1 Bay Leaf, crumbled
250 mL of Dry White Wine (1/2 cup)
4 soup spoons of All-purpose Flour
125 mL of Milk (1/2 cup)
4 soup spoons of 35% Whipping Cream
225 g of Green Grape Grains, in halves (8 ounces)
Salt and Pepper


1, Preheat the oven at 350¤F (180¤C). Butter up a large oven plate.

2. Salt and Pepper the Sole Fillets. Place them in the bottom of the plate. Scatter with Onion and Bay Leaf. Pour the Wine in. Cook at the oven for 15 minutes, or untill the Fish Flesh is peeling off.

3. Remove from the oven and with a spatula, transfer the Fillets into a service plate. Pour the Cooking Liquid through a sieve put on a bowl, pushing on the Onion to extract the Juice.

4. In a saucepan, melt the Butter. Add the Flour and mix them to make a smooth dough. Little by little, pour the Milk and the Cooking Liquid in while whipping them. Put it back on the heat and, turning it around, cook 3 minutes or untill the Sauce is thick. Add the Cream and, while keeping turning it, cook 2 minutes.

5. Remove from the heat. Coast the Fillets with the Sauce and garnish with Grapes. Serve.

6. Enjoy (Serve with a Carrots Purée and an Herbs Salad).


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

600 g of Cut Chicken
30 mL of Thinly cut Onion
1 Thinly Cut Little Pepper
1 Egg White
15 mL of Cut Fresh Herbs: Lemony Thyme, Dill, Marjoram, Summer Savory
150 g of Unsweetened Grated Coconut
4 Green Lemons (Juice and Zest)
250 mL of Chicken OR Veal Stock
15 mL of Honey
1 Fresh Lemongrass Stick (Optional)
Salt and Ground Guinea Pepper OR Simply Black Pepper


1. Mix the Cut Chicken Meat with the Onion. Add the Little Cut Pepper, an Egg White, the Salt, the Pepper, your selection of Fresh Cut Herbs and the Lime Zests. Well mix everything. Make little Meatballs of about a Grenoble Walnut in size.

2. In another bowl, mix the Grated Coconut, the Zest of 2 Lemons and some Pepper.

3. With your thumb, make a hole in the Cut Seasonned Chicken Meatballs, Put some Mix into them and close them up. They can be grilled, sauté'd or even roasted in the oven on a plate with some Oil.

4. For the Sauce, squeeze the Green Lemons, pour the Juice in a little saucepan then reduce it by the third. Add the Chicken OR Veal Stock and the Honey. Reduce it untill the Sauce is creamy.

5. Put the Meatballs in a plate and serve the Sauce separately. These little Meatballs can be served as little skewers for Happy Hours, at the aperitif or as the main course on a bed of Basmati Rice OR one of Sauté'd Zucchinis with Fresh Tarragon or even in Fresh Coconuts.

6. Enjoy (If you have a Fresh Little Lemongrass Stick, cut it in pieces and let it brew into the Sauce. Remove it before serving. Clean your hands well to prevent cross contamination. It is preferable to work with the Cut Meat in a bowl instead of a board).


Gives 4 to 6 portions.
Source: Le Journal de Montréal.

600 g of Salmon (150 g per person)
200 mL of Olive Oil
200 g of Multicolored Cherry Tomatoes
50 mL of Balsamic Vinegar
1 tea spoon of Honey
1 Half Lemon
Fleur de Sel, Pepper
1 tea spoon of Black Sesame Grains


1. Cut the Salmon Pieces in a long rectangle.

2. Season all the sides.

3. In a frying pan, pour a small string of Olive Oil and sear each side of the Salmon for a few seconds, then reserve.

4. Put the Little Tomatoes in a small saucepan, then add the Olive Oil, the Honey, the Vinegar, the Salt and the Lemon Juice.

5. Smoothly heat so the Tomatoes will soften, but won't stew themselves because of an overheat.

6. Here, you have the possibility to make different side dishes: Leek Fondue, Slightly Steamed Chicory Émincé, Little Spinach Leaves Sauté or even some simple young Sprouts Leaves will do the trick.

7. Cut the Salmon into thin slices. Put the thin slices on the side dish of your choice. Insert the Little Tomatoes, tenderized by the heat, on each side of the plate. Cautiously dispose the Black Sesame Grains on the center of the thinly slices of Salmon.

8. Enjoy (1. It is very important to sear the Salmon on each side the same amount of seconds, so that when you cut the Salmon slices, the cooking will be the same on each sides. 2. If the Salmon Cooking, only seared, doesn't satisfy you and you would prefer the Salmon being entirely cooked, you can complete the cooking in the oven ad then serve it as a little slab.)


Gives 4 portions.
Source: Cahier Casa (Via Le Journal de Montréal)

1.7 ounce of Apple Juice
100 g of Raspberries
0.2 ounce of Sugar
1.7 ounce of Pineapple Juice


1. Mix the Ice and all of the Ingredients, pour and serve.

2. Enjoy.


For 1 person.
Source: Cahier fête des pères (via Le Journal de Montréal).

1/2 pound of Black Chocolate (250 g)
4 Eggs
1/4 pound of Soft Butter (125 g)
1/3 pound of Sugar (165 g)
4 soup spoons of Flour
A pinch of Salt


1. Preheat the oven at 350¤F.

2. Melt the Chocolate in the microwave with some Water.

3. In a bowl, mix the Soft Butter, the Sugar, the Flour and the Eggs' Yolks.

4. In another bowl, whip the Eggswhites, with a pinch of Salt.

5. Carefully add the Eggswhites to the mix.

6. Floor and butter up a mold and pour the mix into it.

7. Put the mold into the oven, at mid-height, and cook for 30 minutes.

8. Enjoy.


Gives 6 portions.
Total time: 30 minutes of Cooking + 20 minutes.
Source; Cuisine AZ (via Cahier fête des pères (via Le Journal de Montréal)).

450 g of Linguini (1 pound)
60 mL of Extra Virgin Olive Oil (1/4 cup)
1 soup spoon of Butter
8 Apricots in segments
225 g of Parma Ham, in thin slices (8 ounces)
2 soup spoons of Freshly cut Basil
Salt and Pepper.


1. In a large, Salted, Boiling Water-filled saucepan, cook the Linguini Al Dente for about 8 minutes. Strain and transfer them into a large bowl. Sprinkle with Olive Oil.

2. In a pan, melt then Butter. Add the Apricot segments and brown them at Low heat for 5 minutes. Remove from heat.

3. Cut the Parma Ham into stripes. Add the Ham, the Apricots and the Basil into the large bowl. Salt and pepper it. Mix and immediately serve.

4. Enjoy (Nothing is more satisfying while getting home, than a Pastas bowl garnished with Parma Ham. A little Italy in your plate without exiting your kitchen.).


Gives 4 portions.
Total time: 8 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

2 Garlic Cloves, thinly cut
1 Onion, thinly cut (200 g)
4 Potatoes, peeled and cut in slices of 1/2 centimeter thick (800 g)
4 Italian Tomatoes, cut in slices of 1/2 centimeter thick (280 g)
1 soup spoon of Olive Oil (15 mL)
800 g of Cod Fillets, cut in big chunks
1 soup spoon of Dried Marjoram (2 g)
Salt and Pepper, to taste
12 Black Olives
1 1/3 cup of Vegetable OR Chicken Stock (330 mL)


1. Preheat the oven at 205¤C/400¤F. In a pan, brown the Garlic and the Onion in the Oil untill they are caramelized a little, so for about 5 minutes. Lightly salt them.

2. Cover the bottom of a casserole dish with half the slices of Potato, then cover with the Tomatoes. Place the Cod chunks on top of them, along with the Garlic, the Onion and the Olives. Sprinkle with Marjoram and salt and pepper to taste. Pour the Stock. Cover everything with the remaining Potato slices. Cover and cook in the center of the oven until the complete cooking of the Potatoes, so from about 50 to 55 minutes. Uncover and put back in the oven at Grill the last 2 minutes to obtain a golden Crust. Serve directly from the cooking plate.

3. Enjoy.


Gives 4 portions.
Total time: 55 minutes of Cooking + 15 minutes.
Gives 380 Calories/portion.
Source: Le Journal de Montréal.

500 mL of Condensed Milk (2 cups)
250 mL of Creamy Peanut Butter (1 cup)
1/2 tea spoon of Vanilla Extract
1 pinch of Salt
500 mL of Vanilla Yogurt (2 cups)
250 mL of Milk (1 cup)
4 soup spoons of Peanuts
4 soup spoons of Chocolate Fragments


1. In the bowl of a culinar robot, mix the Condensed Milk, the Peanut Butter, the Vanilla Extract and the Salt for 4 minutes. Add the Yogurt and the Milk and slowly stir for 6 minutes. Cover the bowl with plastic wrap and put it into the freezer for an hour.

2. Remove from the freezer and whip it with an electric whip for 5 minutes. Cover and put it back into the freezer for 2 more hours, then remove again and whip it for 5 minutes.

3. Transfer the Ice Cream into little bowls, cover and replace them into the freezer for 2 more hours.

4. Garnish with Peanuts and Chocolate Fragments just before serving.

5. Enjoy (Original, this Yogurt and Milk Cream will even please the most demanding, even if they don't particulary like Peanut Butter).


Gives 6 portions.
Total time: 5 hours of Freezing + 20 minutes.
Source: Le Journal de Montréal.

4 tea spoons of Olive Oil (20 mL)
2 tea spoons of Garlic and Parsley Stock (10 mL)
4 Zucchinis (500 g)
4 Eggs, Large size
4 tea spoons of Parmigiana, grated (12 g)
4 tea spoons of Fresh Marjoram, cut (10 g)
2 soup spoons of Canola Oil (30 mL)


1. Sauté the Zucchinis in the Olive Oil and the Garlic and Parsley Stock for 5 minutes uncovered, while frequently shaking them. Salt and pepper them, cover and cook at Low heat untill they are Al Dente, so from about 7 to 8 minutes. Break 2 Eggs directly in the frying pan and cook for 2 minutes, stirring. Remove from the heat.

2. In a large bowl, Lightly whip the remaining Eggs. Add the Zucchini mix in the bowl. Add the Parmigiana and the Marjoram. Salt and pepper them, and mix well. Heat 2 soup spoons of Canola Oil at High heat into a frying pan. Pour everything in, and make sure it spread equally in the pan. With a spatula, delicatly lift the exterior and push it to the center. After 5 minutes, lower the heat and continue to cook smoothly untill the exterior browns (about 15 minutes). Shake the frying pan from time to time to make sure the Frittata doesn't stick.

3. Meanwhile, blanch the Beans untill they are Al Dente, so for about 5 minutes. Reserve.

4. When it has strengthened up, slightly lift the exterior of the Frittata with a spatula and then cover the frying pan with a large lid. Leave it there for 2 minutes so the trapped humidity help the unsticking. Invert it quickly in one shot so that the Frittata is now in the lid. Put the fryin pan back on the heat, pour the remaining Oil and carefully slide the Frittata in. Cook from 3 to 5 minutes at Medium heat, the slide it into a plate. Serve.

5. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 15 minutes.
Gives 180 Calories/portion.
Cost per portion: 1,80 CAN$
Suggested Starter Dish: Miso Broth.
Suggested Dessert: Apple Muffins.
Source: Cahier Casa (via Le Journal de Montréal).

2 Lamb Loins with Bone (Ribless Rack)
8 Fresh Figs
1 Minced Onion
Salt, Pepper

For the Garnishing:

350 g of Ratte* Potatoes (Garnishing and Side Dish)
2 soup spoons of Vegetable Oil
1 soup spoon of Butter
Salt, Pepper

For the Sauce:

250 mL of Lamb Base (preferably) of Veal Base
125 mL of Fortified Wine (Port, Rasteau, Banyuls, Rivesaltes, Maury, Les Muscats OR Madeira)
1 French Shallot, Thinly chiselled
Salt, Pepper


1. First, let's make the Sauce: In a sauce pan, pour the Fortified Wine and the Chiselled Shallot, and reduce it by half. Then add the Lamb Base and reduce again. It is not required that this sauce must be too reduced. A good Juice perfumed with the Lamb and the roasted Figs, it's perfect.

2. Second, the Garnishing: Cut the Ratte* Potatoes in two or in four depending on their size, but favor the little sizes, it's more enjoyable to savor.

3. You can get a head start and cook them before the Meat to reheat them afterwards. It's even better and they will be tender.

4. Simply colors the Figs into some Butter. Be careful, they are delicate, so you must not rush them!

5. Finally, the Meat: Salt and pepper your piece of Meat. Heat an oven plate with some Fatty Substance. Sear the Meat. Put it in the oven. Be warned, it's a Red Meat and it's better when pinky. Overcooked, the Meat will be hard.

6. Sear the Meat on each sides and finish the cooking in the oven so the heat will perfectly and harmoniously coat the flesh of this delicate Meat. It is very important to understant that the Meat suffer from a thermal shock, so it is desirable to let it rest for some minutes when it will get out of the oven. After, you will be able to keep it in a warm environment before serving it. It will be a lot more tender than if you just cut it right when you get it out of the oven. It is a a well-tried Chef method that I gladly share with you.

7. For the presentation, you can make it in two times. First, present it on a large plate to create a ceremonial effect, then get it back into the kitchen. It is really easy to cut it with it's entirety. You must follow the Loin bone without the Ribs to remove the Meat and get your Lamb Fillet (The Loin). After it is cooked, you cut it into slices and you serve it into individual plates.

8. Enjoy. (*=Pommes de terre Ratte: Couldn't find a proper translation. Here's what they looks like: THANKS WIKIPÉDIA! )


Gives 4 portions.
Source: Cahier Casa (via Le Journal de Montréal)

4 Large Scallops per peson
200 g of Pawpaw
50 g of Fresh Ginger (You can also take marinated Ginger)
2 Grey Shallots, thinly chiselled
The Juice of 1 Green Lemon
2 Passion Fruits
1 coffee spoon of Sesame Oil
2 soup spoons of Olive Oil
Salt, Pepper and a few drops of Tabasco

(You can also take some Wasabi to give some spicy freshness to your preparation, but be careful, not too much.)


1. Cut the Scallops in cubes or in slices and reserve them into a bowl in the fridge. Then cut the Pawpaw into little cubes.

2. Pour the little cubes of Pawpaw with the Scallops. Add the Lemon Juice, the Passion Fruit Juice, the Sesame Oil and the Olive Oil. Carefully mix everything, verify the seasoning and keep into the fridge until you serve them.

3. You can use a little individual bowl or even tumblers to create your presentation. You can also show them into little Phyllo crusty bowls, as bites onto Chicory Leaves or even into hollowed Tomatoes.

4. Enjoy. (Contrary to certain fishes, the Scallops are very tender, so it isn't necessary to let them marinate for a very long time. You can do a little test, in a little bowl, to see the reaction of the Marinade on the flesh of the Scallops, then make the whole preparation before serving. In absolute terms, About thirty minutes is a maximum.) (*= Ceviche. Couldn't find a proper translation. Here's what it looks like: THANKS WIKIPÉDIA!)


Gives 4 portions.
Source: Cahier Casa (via Le Journal de Montréal)

2 Potatoes (400 g)
6 Eggs, Large size
1/2 cup of 15% Cream (125 mL)
1/4 cup of Fresh Dill, cut (10 g)
Salt and Pepper to taste
1 soup spoon of Canola Oil (15 mL)
1 soup spoon of Wine Vinegar (15 mL)
1 French Shallot, thinly cut (40 g)
1 Orange, zested and cut into segments (180 g)
2 soup spoons of Butter (30 g)
1/4 cup of White Wine (65 mL)
2 soup spoons of Cointreau OR Grand Marnier (30 mL)
4 Slices of Smoked Salmon (55 g)


1. Boil the Potatoes 20 minutes until they are tender. Drain them and crush them into a bowl. Lightly whisk 2 Eggs and add them to the Potatoes. Add 1/4 cup of Cream, the Dill, some Salt and Pepper and mix well. Let it cool down for some minutes, then create 4 patties. In a stripped frying pan, cook those patties in the Oil at Medium-High heat 4 minute per side, until they are golden. Reserve.

2. Poach the remaining Eggs 3 minutes in a bubbling Water-filled saucepan with some Vinegar. Reserve them. In a little pan, brown the Shallot for 2 minutes, then add the Orange pieces and its Zest. Sweat them for 2 minutes, then add the Wine and reduce them dry. Add the rest of the Cream and the Cointreau. Let it reduce for some minutes. Put the Patties into the plates, put a slice of Salmon on each Patty and put the Poached Egg on top of it. Coat it with the Sauce and Serve.

3. Enjoy.


Gives 4 portions.
Total time: 40 minutes of Cooking + 15 minutes.
Gives 330 Calories/portion.
Cost per Portion: 2,90 CAN$.
Suggested Starter Dish: Strawberries and Mesclun Salas.
Suggested Dessert: Blueberries Muffins.
Source: Cahier Casa (via Le Journal de Montréal).

8 Big Frankfurt Sausages
225 g of Grated Cheese (8 ounces)
8 Slices of Bacon
1 tea spoon of Powder Cayenne Pepper
125 mL of Tomato Sauce (1/2 cup)


1. Preheat the oven at 400¤F (200¤C). Cover a pastry plate with greaseproof paper.

2. Cut the Sausages horizontally without completely detach them. Fill the Sausages cavity with Grated Cheese. Roll the Bacon around the stuffed Sausages.

3. Put the Sausages on the plate. Sprinkle with a pinch of Cayenne Peppers. Cook in the oven for about 20 minutes, or untill the Cheese had melt, and the Sausagesm grilled.

4. Meanwhile, mix the rest of the Pepper with the Tomato Sauce.

5. Remove from the oven. Immediately serve with the Tomato Sauce and Vegetables.

6. Enjoy. (For pleasing children of any age, nothing's better than this meal.)


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

900 g of Rhubarb Stems, in pieces (2 pounds)
200 g of Sugar (1 cup)
1 Vanilla Clove
4 soup spoons of Grated Lemon Zest
125 mL of Orange Juice (1/2 cup)
250 mL of 35% Whipping Cream (1 cup)
4 soup spoons of Powdered Sugar


1. In a pan, mix the Rhubarb, the Sugar, the Vanilla Clove, Half of the Lemon Zest and the Orange Juice. Bring to a boil at Medium heat, stirring from time to time. Lower the heat and let it stew for 25 minutes. Remove from the heat. Let it cool down for 30 minutes. Pour it into little bowls.

2. In a large bowl, with an electric whip, whisk the Cream and slowly add the Powdered Sugar. Share the Cream on the Stewed Fruits bowls. Garnish with the remaining Lemon Zest and refrigerate 1 hour before serving.

3. Enjoy. (A little sour, this Compote can also be served in a pre-cooked pie crust.)


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

225 g of Soft Salted Butter (8 ounces)
375 mL of Dijon Mustard (1 1/2 cup)
5 Garlic Cloves, peeled
8 Thyme Branches
8 Parsley Sprigs
1 Good Rabbit, cut into 6 pieces (OR 4 Legs)
2 Rosemary Branches
2 Bay Leaves
500 mL of Dry White Wine (2 cups)
750 mL of 35% Cream (3 cups)
Salt and Pepper


1. In a culinar robot, mix the Butter, the Mustard, the Garlic, the Thyme and the Parsley to get a smooth preparation.

2. Lightly salt and pepper the Rabbit pieces. Generously smear each piece with the Mustard Butter. Place the pieces in a oven plate, just big enough to contain everything in one layer. Cover with Aluminium paper and refrigerate 30 minutes.

3. Preheat the oven at 350¤F/180¤C. Remove the plate from the fridge. Add the Rosemay Branches and the Bay Leaves. Cook in the oven, covered, for 45 minutes. Remove the Aluminium paper. Pour the White Wine into the plate and put back in the oven for an hour.


4. Remove the plate from the oven. Tranfer the Rabbit pieces on a service plate and cover them with Aluminium paper. Pour everything that remain in the cooking plate through a sieve on top of a saucepan. Pour the Cream in the saucepan and heat it while stirring for 5 minutes. Slightly pepper it. Pour the Mustard Cream on the Rabbit and immediately serve.

5. Enjoy (This recipe was given to me by the mother of a french friend, at least 30 years ago (The Author, not me). It is infaillible. Not light, but for the pompous banquets, the hell with the diet! The creamy Sauce is simply fantastic. Serve with Potatoes and Seasonal Vegetables.)


Gives 4 portions.
Total Time: 30 minutes of Refrigeration + 1 hour 30 minutes of Cooking + 30 minutes.
Source: Le Journal de Montréal.

1,3 ounce of Pineapple Juice
1,3 ounce of Orange Juice
1,3 ounce of Lemon Juice
1,3 ounce of Pomegranate Syrup
Ginger Ale (Canada Dry)


1. Realise the recipe in a shaker. Chill the Ingredients. Serve and complete with the Ginger Ale.

2. Serve in a long glass.

3. Enjoy.


Gives 1 portion.
Source: Cahier fête des pères (via Le Journal de Montréal).

500 g of Lean Ground Beef (1 pound)
5 mL of Garlic, cut (1 tea spoon)
15 mL of Fresh Parsley, cut (1 soup spoon)
10 mL of Fresh Thyme, cut (2 tea spoons)
15 mL of Pesto (1 soup spoon)
15 mL of Olive  Oil (1 soup spoon)
Salt and Pepper, to taste
125 mL of Mayonnaise (1/2 cup)
15 mL of Strong Mustard OR other (1 soup spoon)
4 Hamburger Breads
Lettuce
250 g of Brie, cut into thin slices (1/2 pound)


1. Preheat the Barbecue at Medium heat.

2. Mix the Ground Beef, the Garlic, the Thyme, the Parsley, the Pesto, the Olive Oil and the Seasoning.

3. In a little bowl, mix the Mayonnaise with the Mustard. Reserve cool.

4. Make 4 Patties of Beef and cook them from about 10 to 15 minutes, untill the cooking thermometer shows 71¤C (160¤F).

5. Grill the Breads and garnish the Hamburgers with the mix of Mayonnaise, the Lettuce and 2 slices of Brie.

6. Enjoy. (Watch out to not burn yourself while cooking with daddy! Listen to his orders carefully! Have a great meal!)


Gives 4 portions.
Total time: 10 minutes of Cooking + 20 minutes.
Source: Cahier fête des pères (via Le Journal de Montréal).

1 Onion, finely cut (200 g)
20 Aspargus, cut into pieces of 1 centimeter (400 g)
3 cups of Warm Chicken Stock (750 mL)
2 soup spoons of Olive Oil (45 mL)
1 2/3 cup of Arborio Rice (300 g)
40 Cooked Little Shrimps (120 g)
Salt and Pepper, to taste


1. In a saucepan, brown the Onion in the Butter and the Oil 3 minutes until it gets translucid. Add the Rice and the Aspargus. Sauté them for 2 minutes, while shaking them.

2. Add the Warm Stock, gradually, from about 1/2 to 3/4 cup at the time, just enough to cover the Rice. Make sure the Rice absorb each cup of Stock. You must keep the Stock very warm during the preparation.

3. The Risotto is ready about 20 minutes later, when the grains aren't absorbing any liquid, are tender at their surface but firm in their interior (Al Dente). Near the end, if the Rice isn't cooked enough and you don't have any Stock left, you can add Water instead.

4. In the meantime, 3 or 4 minutes before the Risotto is ready, heat the Shrimps in a little Water-filled saucepan. Drain them well, then add them to the RIsotto. Let it rest 2 minutes out of heat. Season with Salt (Not much if the Stock is already salted) and Pepper to taste. Serve.

5. Enjoy.


Gives 4 portions.
Total Time: 20 minutes of Cooking + 10 minutes
Gives 420 Calories/portion.
Cost per Portion: 3,40 $CAN.
Suggested Starter Dish: Fennel Salad.
Suggested Dessert: Little Fruits and Lemon Semifreddo.
Source: Cahier Casa (Via Le Journal de Montréal)

6 White Peaches, peeled, in halves and stoned
125 mL of Brandy (1/2 cup)
500 mL of 35% Whipping Cream (2 cups)
4 soup spoons of Dark Brown Sugar


1. Heat the grill of the oven.

2. Put the Peach Halves in individual gratin plates. Baste them with the Brandy and let them steep for about 10 minutes.

3. In a large bowl, with an electric whisk, whip the Cream untill you get soft peaks.

4. With a spatula, spread the Cream on the Peaches. Sprinkle with the Brown Sugar.

5. Put the plate under the grill for 5 minutes, or untill the Cream had gone everywhere and the Brown Sugar had melted. Remove from the oven and immediately serve.

6. Enjoy. (An absolutely delicious recipe that prove, again, that you musn't put the simpliest things aside.)


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

2 Cucumbers, peeled
4 soup spoons of Fresh Cream
1 soup spoon of Caraway Seeds
3 soup spoons of Cut Dill
Salt and Pepper


1. Cut the Cucumber in dices.

2. In a large bowl, mix the Cream, the Caraway Seeds and the Dill. Generously Salt and Pepper it. Add the Cucumber Dices and mix. Immediately serve,

3. Enjoy (This simple recipe can be served as Starter Dish or in Side Dish with Chicken or Fish plates.)


Gives 4 portions.
Total Time: 5 minutes.
Source: Le Journal de Montréal.