Kitchen time with The Kéb

24 Large Medjool Dates
24 Halves of Pecan Nuts
1 pinch of Ground Black Pepper
8 slices of Bacon, cut in 3


1. Preheat the oven at 175¤F (190¤C). Cover a pastry plate with greaseproof paper.

2. Cut the Dates horizontally without detaching them. Put an Half of Pecan Nut inside each Date.

3. Lightly pepper the Bacon Slices. Put a Date on each Slice, then roll the Bacon. Hold everything down with a cocktail stick.

4. Place the cocktail sticks on the pastry plate and cook for about 15 minutes, turning them twice in the cooking process. Remove from the oven and immediately serve.

5. Enjoy. (Nothing is more simple to make and delicious than these little soft surprises, salted and sweet at the same time.).


Gives 8 portions.
Total time: 15 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

1 soup spoon of Neutral Gelatin
60 mL of Cold Water (1/4 cup)
375 g of White Chocolate Pastilles (12 ounces)
500 mL of 35% Whipping Cream (2 cups)
1/2 tea spoon of Vanilla Extract
225 g of Chocolate Cookies, thinly ground (8 ounces)


1. Dissolve the Gelatin into the Water. Leave it to rest for 5 minutes.

2. In a culinar robot, place the Chocolate Pastilles. Grind them little by little to obtain very thin pieces.

3. In a saucepan, bring to a boil 125 mL (1/2 cup) of Cream. Immediately remove from the heat and add the Gelatin, stirring untill it melt completely. Slowly pour into the culinar robot, mixing untill the Chocolate is melted and the Cream, homogenous.

4. Pour the Preparation in a large bowl and place the bowl into a sink full of Freezing Water. Stir with a spatula untill the Mix is thick and fall from the spatula in a large string. Remove from the Water and leave it to rest.

5. In a bowl, with an electrip whip, beat the Remaining Cream and the Vanilla untill they form firm points. Pour into the Chocolate Mix and carefully stir.

6. Pour half of the Mousse into glasses or bowls. Add a layer of Ground Cookies, then pour another layer of Mousse. Refrigerate 30 minutes before serving.

7. Enjoy (A creamy and smooth Dessert that we can prepare in advance that will seduce even the most difficult ones.).


Gives 6 portions.
Total time: 5 minutes of Cooking + 30 minutes of Refrigeration + 30 minutes.
Source: Le Journal de Montréal.

1/4 cup of Star Tapioca (Fast cooking) (40 g)
1 Egg, large size
2 cups of 2% Milk (500 mL)
4 soup spoons of Sugar (50 g)
1/4 tea spoon of Salt (1 g)
1/3 cup of Unsweetened Coconuts Flakes (15 g)


1. Heat the Milk on the stove or in the microwave until it's lukewarm, for about a minute. In a saucepan, mix the Tapioca, the Salt and the Sugar. Add the Lukewarm Milk. Cook at Very Low heat for 5 minutes, stirring.

2. Separate the Egg's Yolk and White. Put the Egg's White in a bowl and the Yolk in the saucepan. Cook for another 5 minutes, stirring. Remove from heat.

3. Whip up the Egg White with a mixer, then add it very cautiously to the Egg's Yolk and Tapioca Mix.

4. Share everything in 6 cups of 1/3 cup of volume. Sprinkle with Coconut Flakes. Leave it in the fridge for at least 3 hours before serving.

5. Enjoy.


Gives 6 portions.
Total time: 10 minutes of Cooking + 3 hours of Waiting + 10 minutes.
Gives 130 Calories/portion.
Source: Le Journal de Montréal.

4 Chicken Legs, without skin (1,2 Kg)
1/4 cup of White Flour (All-Purpose) (30 g)
2 soup spoons of Olive Oil (30 mL)
2 soup spoons of Butter (30 g)
3 slices of Bacon, cut (60 g)
1 Onion, thinly cut (200 g)
2 Fresh Rosemary Branches, thinly cut
1/3 cup of White Wine (85 mL)
1 1/4 cup of Canned Tomatoes (300 g)
Salt and Pepper, to taste
4 cups of Green Beans (400 g)


1. Flour The Chicken Pieces, then sauté them at High heat in the Oil and the Butter, untill they are well golden on each side, from 6 to 8 minutes. Remove the Pieces and reserve them somwehre warm.

2. Add the Bacon, the Onion and the Rosemary, then cook at Medium heat for some minutes, stirring. Deglaze with the White Wine, then continue the cooking from 6 to 8 minutes, untill the Liquid is completely reduced and absorbed.

3. Add the Tomatoes and put the Chicken Pieces back into the pan. Salt and pepper them. Cover and cook at Medium-Low heat from 30 to 35 minutes, untill the Chicken is tender. In the meantime, blanch the Green Beans for 10 minutes. Serve the Chicken with the Green Beans.

4. Enjoy.


Gives 4 portions.
Total time: 45 minutes of Cooking + 10 minutes.
Gives 400 Calories/portion.
Cost per Portion: 5,70 CAN$.
Suggested Starter Dish: Corn Soup.
Suggested Dessert: Cherries Compote.
Source: Cahier Casa (Via Le Journal de Montreal).

3 Onions, thinly sliced (600 g)
3 soup spoons of Butter (40 g)
2 soup spoons of White Flour
3 cups of Chicken Stock (750 mL)
1 Bay Leaf
Salt and Pepper to taste
1/4 cup of Grated Cheddar (20 g)


1. Melt the Butter at Medium heat in a saucepan. Add the Onions and cook from 6 to 7 minutes, stirring from time to time. Add the Flour and cook everything 3 more minutes, stirring.

2. Add the Stock and the Bay Leaf and bring to a boil. Lower the heat, cover and let it stew for about 20 minutes, untill the Onions are tender. Salt and pepper them to taste.

3. Leave it to cool down for some minutes, then reduce the Soup to a pulp using a culinar robot untill you get a smooth concistancy. Pour the Velouté in bowls, add the Grated Cheese and serve.

4. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 10 minutes.
Gives 150 Calories/portion.
Source: Le Journal de Montréal.

4 Bass Fillets of 250 g each (8 ounces)
125 mL of Butter (1/2 cup)
15 mL of Canola Oil OR Grape Pips Oil (1 soup spoon)
15 mL of Cut Fresh Marjoram (1 soup spoon)
15 mL of Cut Fresh Thyme (1 soup spoon)
15 mL of Fresh Lemon Zest (1 soup spoon)
100 g of Flaked Almonds, previously grilled for them to emit the flavors
454 g of Fresh Oyster Mushrooms OR Chanterelles
250 mL of 18% Cream (OR 35% for the foodies!)
Herbes de Provence Salt and Mill Black Pepper, to taste


1. In a pan, melt half of the Butter at Medium heat and brown the Fresh Mushrooms for about ten minutes. Salt and pepper to taste. Reserve somewhere warm.

2. In another pan, melt the Remaining Butter at High heat with the Oil, then add the Thyme and the Marjoram. Add the Bass Fillets and fry them from 3 to 4 minutes on each side. Season to taste. Remove the Fillets from the heat and reserve the, somewhere warm.

3. In the same pan, still at High heat, add the grilled Almonds and deglaze them with the Fresh Cream. Add the Reserved Mushrooms. Reduce the Cream by half untill smooth concistancy.

4. Assemble each plate by putting a Bass Fillet and coat it with the Creamy Mushrooms and Almonds Sauce. Decorate with Thyme Sprigs and Lemon Zest. Serve with a Fresh Salad, mixed with Orange Supremes, Flat Pasrley and Almonds with a dash of Olive Oil, Orange Juice and a pinch of Provence Salt.

5. Enjoy (To help you appreciate even more your holidays, here's a recipe of Marie-Noël Hamelin, Executive Chef at Le 7e Sel... , Chef et Traiteur à Domicile from Grand-Remous, in Outaouais.).


Gives 4 portions.
Author: Marie-Noël Hamelin, Executive Chef at Le 7e Sel... , Chef et Traiteur à Domicile from Grand-Remous, in Outaouais.
Source: Le Journal de Montréal.

1/2 Onion, thinly cut (100 g)
1 Garlic Clove, thinly cut
1 soup spoon of Olive Oil (15 mL)
400 g of Lean Ground Veal
1/2 cup of Red Wine (125 mL)
1 1/4 cup of Canned Tomaotes (300 g)
1 tea spoon of Dried Marjoram (1 g)
1 Eggplant, in slices (700 g)
1 cup of Peanut Oil (250 mL)
1/3 cup of Butter (80 g)
1/3 cup of White Flour (45 g)
2 cups of 2% Milk (500 mL)
1 1/2 cup of Cheddar, grated (120 g)
3 1/2 soup spoons of Breadcrumbs (25 g)


1. Preheat the oven at 195¤C (375¤F). In a pan, brown the Garlic and the Onion for 2 minutes in the Olive Oil, then add the Meat and sear it well untill it loose its pinkish color. To golden the Meat better, gradually remove any juice that will be produced.

2. When the Meat is well golden, add the Red Wine, any Cooking Juice put aside, the Tomatoes and the Marjoram. Salt and pepper it.

3. Stew uncovered untill you get a thick and almost dry mix, so for about 30 minutes. In the meantime, fry the Eggplant in the very hot Peanut Oil, untill they are golden. Strain them on paper towel and reserve them.

4. In a saucepan, cook a Bechamel Sauce with the Butter, the Flour and the Milk. Add the Cheese. Reserve.

5. Butter up a gratin dish of 20 centimeters by 28 centimeters by 5 centimeters and cover the bottom with half of the Eggplant. Lightly salt it, then pour the Meat mix and end the meal with a layer of Eggplant. Coat with the Bechamel Sauce and sprinkle with Breadcrumbs.

6. Cook for about 30 minutes. Serve.

7. Enjoy.


Gives 4 portions.
Total time: 30 minutes of Cooking + 45 minutes.
Gives 570 Calories/portion.
Cost per Portion: 3,00 CAN$.
Suggested Starter Dish: Crunchy Green Lettuce.
Suggested Dessert: Affogato Coffee (Drowned)
Source: Cahier Casa (via Le Journal de Montréal.)

For the Batter:

45 mL of Cocoa (3 table spoons)
150 mL of Sugar (1/3 cup)
310 mL of Unbleached Flour (1 3/4 cups)
3 mL of Salt (1/2 tea spoon)
10 mL of Baking Powder (2 tea spoons)
1,5 to 3 mL of Chinese Five-Spice Mixture (1/4 to 1/2 tea spoon)
125 mL of Chopped Nuts (Your Choice of Walnuts, Pecans, Almonds, etc.) (1/2 cup)
250 mL of Milk (1 cup)
5 mL of Vanilla (1 tea spoon)
60 mL of Unsalted Butter, metled (1/4 cup)

For the Sauce:

375 mL of Milk (1 1/2 cups)
150 mL of Sugar (2/3 cup)
45 mL of Cocoa (3 table spoons)


1. Preheat oven to 375°F (190°C).

2. Prepare the Batter: In a large bowl, stir together Cocoa, Sugar, Flour, Salt, Baking Powder, Spices and Nuts. Form a well in center and pour in Milk and Vanilla; stir with a fork until smooth. Add Melted Butter and stir. Spread Batter in a 22,5 centimeters by 30 centimeters (9 by 12 inches) Pyrex-type glass dish.

3. Prepare the Sauce: Microwave Milk for 2 minutes. In a bowl, stir together Sugar and Cocoa. Gradually whisk in Hot Milk. Pour evenly over Batter in dish, without stirring, and bake for 20 minutes. Cool for 5 to 10 minutes before serving.

4. Garnish with more Nuts and Powdered Sugar, to taste.

5. Enjoy.


Gives 8 to 10 servings.
Total time: 20 minutes of Cooking + 10 minutes.
Source: 2014 Le Lait Calendar.

30 mL of Butter (2 table spoons)
2 Shallots, chopped
2 Garlic Cloves, chopped
225 g of Button Mushrooms, sliced ( 8 ounces)
80 mL of White Wine (1/3 cup)
30 mL of Flour (2 table spoons)
375 mL of Milk (1 1/2 cups)
300 g of Small Raw Shrimps, peeled (1/3 pound)
300 g of Small Scallops (1/3 pound)
30 mL of Chopped Fresh Chives (2 table spoons)
60 mL of Chopped Fresh Cilantro (1/4 cup)
5 mL of Lemon Zest (1 table spoon)
Salt, to taste
2 to 5 mL of Coarsely Ground Black Pepper (1/2 to 1 table spoon)
500 mL of Shredded Québec Gouda Cheese (2 cups)


1. Preheat broiler. In a saucepan over High heat, melt Butter and cook Shallots, Garlic and Mushrooms for 2 minutes. Geglaze with White Wine and cook until reduced by half.

2. In a bowl, stir Flour into Milk, then pour into saucepan, stirring constantly. Bring to a boil and cook to thicken. Add Shrimps and Scallops; continue cooking for 5 to 7 minutes. Stir in Chives, Cilantro and Lemon Zest. Salt and pepper to taste.

3. Divide Mixture among 6 Scallop Shells or individual gratin dishes. Sprinkle with Cheese and melt under broiler for 2 minutes.

4. Enjoy.


Gives 6 servings.
Total time: 15 minutes of Cooking + 15 minutes.
Source: 2014 Le Lait Calendar.

1 soup spoon of Butter (15 mL)
2 soup spoons of Olive Oil (30 mL)
The Leaves of a Fresh Marjoram Stem
The Leaves of a Fresh Basil Stem
2 Chiselled Onions
2 Onions, diced
3/4 cup of Ciselled Green Onions (180 mL)
1 Ciseled Leek
1/4 cup of Apple Syrup OR Marple Syrup (60 mL)
1 cup of Strong Beer (Red OR Brown)(250 mL)
1/2 cup of White Wine (125 mL)
4 cups of Chicken Stock (1 Liter)
2 cups of Beef Stock (500 mL)
2 cups of Fondue Cheese, grated (500 mL)
Salt and Pepper, to taste

For the Grilled Cheese:

6 slices of Raclette Cheese
6 slices of Cooked Bacon
4 slices of Farmhouse Bread
3 to 4 soup spoons of Softened Butter (45 to 60 mL)


1. In a large saucepan, heat the Butter and the Oil at Medium heat. Add the Marjoram, the Basil, the Onions and the Leek. Salt and pepper it. Sweat at Medium heat from 15 to 20 minutes, stirring from time to time.

2. Add the Apple Syrup and mix well. Leave it to caramelize at Medium heat from 10 to 15 minutes.

3. Deglaze with the Beer and the White Wine. Moisten with the Chicken and Beef Stocks, then bring to a boil. Cook at Low heat from 20 to 25 minutes.

4. In the meantime, preheat the oven at 180*C (350*F).

5. Prepare the Grilled Cheese. Put 3 Slices of Raclette Cheese and 3 Slices of Bacon between 2 Slices of Bread. Repeat the operations with the remaining Bread, Cheese and Bacon.

6. In a frying pan, melt the Butter at Medium-High heat and golden the Grilled Cheese for about 2 minutes on each side. Remove from the heat and leave them to coll down from 3 to 4 minutes at the room's temperature. Cut the Grilled Cheese into little dices. Reserve.

7. Share the Onion Soup in 6 bowl, whose can go in the oven. Garnish with Grilled Cheese Croutons and Grated Cheese.

8. Cook in the oven from 25 to 30 minutes and serve.

9. Enjoy.


Gives 6 portions.
Total time: From 1 hour 15 minutes to 1 hour and 35 minutes of Cooking + From 3 to 4 minutes of Resting + 20 minutes.
Source: Vendredi Fou! (via Le Journal de Montréal)

1/4 Package Catelli Spaghetti (500 g)
30 mL Olive Oil (2 table spoons)
1 Onion, finely sliced
875 mL sliced OR chopped Vegetables such as Carrots, Zucchini, Red Pepper, Mushrooms, Broccoli OR Aspargus (3 1/2 cups)
750 mL Tomato-based Pasta Sauce (3 cups)
30 mL Chopped Fresh Parsley OR Basil
Grated Parmesan Cheese (Optional)


1. Cook Spaghetti according to package directions.

2. Heat Oil in skillet set over Medium heat; sauté Vegetables until tender.

3. Stir in Pasta Sauce and Parsley; heat through.

4. Toss Hot Spaghetti with Sauce and sprinkle with Cheese (if desired).

5. Enjoy (Tip: Substitute Prepared Alfredo or Rosé-style Pasta Sauce for the Tomato-based Pasta Sauce).


Gives 4-6 servings.
Total time: 15 minutes.
Source: Rear side of a Catelli 2 Kilograms Spaghetti Box.

10 mL of Olive Oil (2 tea spoons)
1 Little Onion, minced
500 mL of Baby Spinach, cut (2 cups)
60 mL of Low-fat Feta Cheese (1/4 cup)
5 mL of Fresh Dill, cut (1 tea spoon)
1 pound of Chicken Breast, cut (454 g or 14 ounces)
4 Hamburger Bread
4 Lettuce Leaves

For the Tzaziki Sauce:

125 mL of Plain Greek Yogurt 0% (1/2 cup)
1 Little Lebanese Cucumber, in slices
10 mL of Lemon Juice (2 tea spoons)
5 mL of Olive Oil (1 tea spoon)
1 Garlic Clove, squashed
5 mL of Fresh Dill, cut (1 tea spoon)
1 Pinch of Black Pepper


1. In a frying pan, heat half of the Oil and sweat the Onion.

2. Add the Baby Spinach and mix for a minute to soften them.

3. Transfer everything into a bowl.

4. Add the Cheese, the Dill and the Pepper. Mix and reserve.

5. Salt and pepper the Cut Chicken. Make 8 Patties of the same size.

6. Put about 30 mL (2 soup spoons) of the Spinach Mix on each of the first 4 Patties. Place the 4 other Patties on top of them and close the sides well, to get a total of 4 Patties.

7 .In a frying pan, heat the other Half of Oil and cook the Patties 5 minutes of each side.

8. Prepare the Tzatziki Sauce: In a bowl, mix the Yogurt, the Cucumber, the Lemon Juice, the Oil, the Dill and the Pepper.

9. Grill the Bread (in the oven or in the toaster).

10. Garnish the Burgers with Lettuce Leaves and the Yogurt Sauce.

11. Enjoy. (From Zéro Diète. Delicious recipes to train ourself to eat well. Karine Larose, Kinesiologue, Author. Trécarré Editions. 29,95 CAN$. In library now.)


Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Author: Marie Rached, DT. P., M. SC., Nutritionist.
Source: Zéro Diète (Via Le Journal de Montréal).

375 mL of Boiling Water (1 1/2 cup)
180 g of Dry Fruits (Cranberries, Prunes, Apricots, Figs, Dates, Grapes, etc.), cut
1 soup spoon of Jamaican Pepper
1 coffee spoon of Ground Ginger (1 tea spoon)
A pinch of Ground Nutmeg
1/2 coffee spoon of Salt (1/2 tea spoon)
225 g of Wholewheat Flour (1 1/2 cup)
60 g of Wheat Bran (3/4 cup)
1 coffee spoon of Bicarbonate of Soda (Rising Powder) (1 tea spoon)
1 coffee spoon of Baking Powder (1 tea spoon)
200 g of Carrots, grated (1 cup)
60 mL of Flaxseed Oil OR any other First Cold-Pressed Oil (1/4 cup)
2 soup spoons of Honey
125 mL of Marple Syrup (1/2 cup)


1. Preheat the oven at 180°C (350°F).

2. Pour the Boiling Water on the Dry Fruits and let them soak for 10 minutes.

3. In a bowl, mix the Jamaican Pepper, the Ginger, the Nutmeg, the Salt, the Flour, the Wheat Bran, the Bicarbonate of Soda and the Baking Powder.

4. In another bowl, mix the Carrots, the Dry Fruits and their Soaking Water, the Flaxseed Oil, the Honey and the Marple Syrup.

5. Mix the Dry Ingredients with the Humid Ingredients and mix just enough to obtain a smooth concistancy.

6. Pour into a nonstick Bread mold of 23 centimeters X 13 centimeters (9 inches X 5 inches) and cook in the oven for about 1 hour 15 minutes. The Cake is ready when a toothpick put in its center gets out clean.

7. Enjoy.


Gives 10 portions.
Total time: 2 Hours.
Difficulty: Medium.
Author: Susan Sylvester, Teacher at the École Hôtelière de la Capitale School in Québec.
Source: Cuisiner avec les Aliments Contre le Cancer (Via Le Journal de Montréal).

4 Pears (600 g)
1 soup spoon of Lemon Juice (15 mL)
1 1/2 soup spoon of Brown Sugar (20 g)
4 Scoops of Vanilla Ice Cream (250 mL)


1. Preheat the oven at 190°C (375°F).

2. Peel the Pears, cut them in half lenghtwise, then remove the stone with a parisian spoon. Place those halves on a square cooking plate of 23 centimeters on each side.

3. In a little bowl, Mix the Lemon Juice with the Brown Sugar, the pour on the Pears. Put the mold on the stove at Medium heat until the Juice strat to boil.

4. Cover everything with Aluminium paper and put it at the center of the oven. Cook for about 15 minutes, then baste with with the Cooking Juices and cook for about 20 more minutes, or until the Pears are tender.

5. Remove the plate from the oven and tranfer the Pears into a bowl. Put the plate on the stove at Medium heat and cook for about 5 minutes, or until the Juices had reduced to about 1/2 cup.

6. Refrigerate the Pears with their Juices at least 2 hours. Serve the Pears with Ice Cream and some Juice on top of them.

7. Enjoy.


Give 4 portions.
Total time: 35 minutes of Cooking + 2 hours of Waiting + 10 minutes.
Give 170 Calories/portion.
Source: Le Journal de Montréal.

1 French Shallot (40 g)
1 1/2 soup spoon of Capers (15 g)
4 tea spoons of Fresh Dill
4 tea spoons of Fresh Tarragon (Optional)
1/4 cup of Olive Oil (65 mL)
1 1/2 soup spoon of Lemon Juice
3/4 tea spoon of Balsamic Vinegar
1/4 tea spoon of Tabasco Sauce
320 g of Salmon Fillet
Salt and Pepper to taste
8 cups of Mesclun (200 g)
3 soup spoons of Classical Dressing (45 mL)


1. Thinly cut the Shallot, the Capers, the Dill and the Tarragon, then put them in a bowl. Add the Olive Oil, the Lemon Juice, the Balsamic Vinegar and the Tabasco Sauce.

2. Cut the Salmon in little cubes with a knife until it got the wanted concistancy, then add it to the other Ingredients in the bowl. Salt and pepper. Make flat Patties and put them into individual plates. Garnish with a few Dill Sprigs and serve with the Mesclun seasoned with the Classical Dressing.

3. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Gives 320 Calories/portion.
Cost per Portion: 3,10 CAN$.
Suggested Starter Dish: East-perfumed Eggs Soup.
Suggested Dessert: Lemon and Blueberries Cake.
Source: Cahier Casa (via Le Journal de Montréal).

12 g of Dried Seaweeds (Wakame)
1/4 cup of Soy Sauce (65 mL)
2 tea spoons of Grilled Sesame Oil (10 mL)
2 cups of Firm Tofu, cut into cubes of 2 centimeters (400 g)
200 g of Dry Noodles (Soba OR Udon)
4 soup spoons of Miso (Fermented Soy Bean Paste) (55 g)
4 tea spoons of Canola Oil (20 mL)
3/4 cup of Snow Peas (70 g)
4 Green Onions/Shallots, cut


1. Soak the Seaweeds for 5 minutes in a cup of Water.

2. In an hollowed plate, well mix the Soy Sauce, the Sesame Oil and the Tofu. Leave it to rest on the counter while preparing the rest of the recipe.

3. Cook the Noodles in a Salted Boiling Water-filled Pot for about 4 minutes or as instructed on the wrappings. Strain and share in 4 serving bowl.

4. In a saucepan, bring to a boil 6 cup of Water for the Broth. Add the Miso, well mix then remove from heat.

5. In a pan, sauté the Tofu cubes in the Canola Oil until they are well golden, so for about 4 minutes, shaking them.

6. Strain the Seaweeds and add them to the bowls. Share the  Tofu, the Snow Peas and the Green Onions amongst them. Pour the Miso Broth over and serve.

7. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 10 minutes.
Gives 330 Calories/portion.
Source: Le Journal de Montréal.

3 Potatoes, peeled (600 g)
1/3 cup of Olive Oil (85 mL)
600 g of Salmon Fillet, cut into 4 Slabs
2 soup spoons of Dried Marjoram (5 g)
1 soup spoon of Lemon Juice (15 mL)
1 soup spoon of Dijon Mustard (15 mL)
1 Bunch of Cleaned and Wrung Arugula (100 g)
Salt and Pepper to taste


1. Preheat the oven at 215°C (425°F).

2. Cut the Potatoes in Segments, lenghtwise, and boil them in a Salted Water-filled saucepan until they are tender, so for about 15 minutes. Strain them and put them in a bowl.

3. Pour 2 soup spoons of Oil on an oven plate, put the Salmon pieces on it and coat them with Oil. Salt and generously pepper them and cover them with the Marjoram. Cook at the center of the oven for about 10 minutes for a Fillet from 2 centimeters to 2,5 centimeters thick.

4. In the meantime, in a little bowl, whisk the Remaining Oil, the Lemon Juice, the Mustard, the Salt and the Pepper until it is well emulsified. Pour on the Warm Potatoes and mix well. Clean the Arugula well, strain it and add to the Potatoes.

5. Serve the Fish with the Warm Salad.

6. Enjoy.


Gives 4 portions.
Total time: 40 minutes of Cooking + 10 minutes.
Gives 420 Calories/portions.
Cost per Portion: 5,20 CAN$.
Suggested Starter Dish: Corn Soup.
Suggested Dessert: Cherry Compote.
Source: Cahier Casa (Via Le Journal de Montréal).

500 mL of Milk (2 cups)
500 mL of Whipping Cream 35% (2 cups)
3 soup spoons of Sugar
2 soup spoons of Cocoa Powder
110 g of Black Chocolate Chips (4 ounces)
4 soup spoons of Chestnut Cream

For the Chestnut Whipped Cream:

125 mL of Whipping Cream 35% (1/2 cup)
1 soup spoon of Icing Sugar
1/2 tea spoon of Vanilla Extract
3 soup spoons of Chestnut Cream


1. Prepare the Chestnut Whipped Cream. In a bowl, with an electric whip, whisk the Cream, the Icing Sugar, the Vanillaand the Chestnut Cream until the formation of firm points.

2. In a saucepan, mix the Milk, the Cream, the Sugar and the Cocoa. Bring to a boil, whisking. Immediately lower the heat. Add the Chocolate Chips and cook at Low heat, whisking until the Chocolate had melted.

3. Remove from the heat and, still whisking, add the Chestnut Cream.

4. Pour into 2 cups. Top it with Chestnut Whipped Cream and serve,

5. Enjoy (A delicious change in the unavoidable Hot Cocoa. The Chestnut Cream can be replaced with Hazelnut Chocolate Cream).


Gives 4 portions.
Total time: 10 minutes of Cooking + 5 minutes.
Source: Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

200 g of Sugar (1 cup)
250 mL of Water (1 cup)
4 Cinnamon Sticks
225 g of Raisins (8 ounces)
500 mL of Rum (2 cups)
125 mL of Cherry Liquor (1/2 cup)
750 mL of Orange Juice (3 cups)
16 Ice Cubes
3 soup spoons of Colored Sugar (For the decoration)
60 mL of Lemon Juice (1/4 cup)


1. In a saucepan, mix the Sugar, the Water and the Cinnamon Sticks. Bring to a boil. Lower the heat and leave it to stew for about 5 minutes, stirring. Remove from the heat and let it cool down.

2. In the meantime, in a bowl, soak the Raisins in the Rum for 30 minutes.

3. In a Punch bowl (or a large pitcher), miz the Raisins with the Rum, the Cherry Liquor and the Orange Juice. Add the Sugar Syrup. Add the Ice Cubes and stir.

4. Dip the glasses' edge in the Lemon Juice, then in the Colored Sugar. Pour in each glasse the Raisins and Rum Punch. Immediately serve.

5. Enjoy (Practical Drink: You make a large bowl of it and let your friends to serve themselves. We do love the Punch during the Holidays!).


Gives 6 portions.
Total time: 30 minutes of Resting + 10 minutes of Cooking + 10 minutes.
Source:  Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

6 Large Eggs, separated
1/2 tea spoon of Vanilla Extract
150 g of Sugar (3/4 cup)
500 mL of Milk (2 cups)
750 mL of Whipping Cream (3 cups)
125 mL of Spiced Rum (1/2 cup)
60 mL of Brandy (1/4 cup)
A pinch of Ground Nutmeg
A pinch of Ground Cinnamon


1. In a large bowl, with an electric whip, whisk the Eggs' Yolk until foaming concistancy. Add the Vanilla. Slowly add the Sugar, whisking. Pour the Milk and 500 mL (2 cups) of Cream. Add the Rum and the Brandy. Cover it and refrigerate 4 hours (24 hours at most).

2. In a large bowl, whip the Egg's White until there are firms points. Add the Whipped un Whites with the Eggs' Yolk Mix.

3. In a bowl, with an electric whip, whisk the Remaining Cream until there are firm points. Add the Nutmeg and the Cinnamon. Add to the Eggs' Yolk Mix.

4. Share between the glasses and serve immediately.

5. Enjoy.


Gives 10 portions.
Total time: 4 hours of Refrigeration + 10 minutes.
Source:Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

60 mL of Vodka (1/4 cup)
500 mL of Apple Juice (2 cups)
250 mL of Raspberry Liquor (1 cup)
5 soup spoons of Sugar
4 Ice Cubes

For the Garnishing:

4 thin Slices of Apples
8 Raspberries


1. In a bowl or a shaker, mix the Vodka with the Apple Juice, the Raspberry Liquor, the Sugar and the Ice Cubes for a minute. Pour into the glasses.

2. Garnish each glass with a Slice of Apple and 2 Raspberries. Serve.

3. Enjoy (Here's a version of the popular Cocktail that creates airs of pompous Christmas with little Alcohol. The Santa Claus loves it!)


Gives 4 portions.
Total time: 5 minutes.
Source: Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

225 g of Non-Salted Butter (8 ounces)
50 g of Icing Sugar (1/4 cup)
250 g of All-purpose Flour (2 cups)
1 soup spoon of Thinly Grated Orange Zest
1 soup spoon of Orange Liquor (Grand Marnier like)
1 pinch of Salt
225 g of Grated Coconut (8 ounces)


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

2. In the bowl of a culinar robot, whisk the Butter and the Icing Sugar until the Sugar is entirely disolved. Add the Flour, the Orange Zest, the Orange Liquor and the Salt. Add half of the Coconut and mix. Make large balls with this Mix.

3. Put the Snowballs on the plate. Cook in the oven for about 15 minutes.

4. Place the Remaining Coconut in a bowl. When they just got out of the oven, roll the Biscuits into the Coconut. Put them onto a plate and completely cool them down before serving.

5. Enjoy (The Orange brings a refreshing side to this very nice Dessert).


Gives 6 portions.
Total time: 15 minutes of Cooking + 30 minutes.
Source: Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

225 g of Milk Chocolate Chips (8 ounces)
125 mL of Whipping Cream 35% (1/2 cup)
3 soup spoons of Sugar
2 soup spoons of Instant Espresso Coffee
225 g of Black Chocolate Chips (8 ounces)
24 Coffee Beans


1. Put the Milk Chocolate Chips into a bowl.

2. In a saucepan, heat the Cream, the Sugar and the Instant Coffee, stirring, until it boils. Immediately remove from the heat. Pour on the Chips and slowly stir, until the Chocolate melted and mixed. Pour in a nearly flat plate and leave it to cool down for 2 hours.

3. With a little spoon, take clumps of the Chocolate Mix and roll some Balls. Put them in a plate and refrigerate for 1 hour.

4. In a stainless steel bowl over a coming to the boil Water-filled saucepan, melt the Black Chocolate Chips. When the Chocolate had melt, remove from the Hot Water.

5. Remove the Chocolate Balls form the fridge. With a fork, one by one, quickly dip them into the Melted Chocolate.

6. Put the Chocolate-flavored Truffles on a plate. Garnish each one with a Coffee Bean and let the Chocolate solidify at least 1 hour at the room temperature before serving.

7. Enjoy (To accompany the last Coffee, nothing is better than these home-made Chocolates.)


Gives about 24 Truffles.
Total time: 4 hours of Refrigerations + 10 minutes of Cooking + 45 minutes.
Source: Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

110 g of Raisins (4 ounces)
125 mL of Brown Rum (1/2 cup)
2 Eggs
250 mL of Ricotta (1 cup)
1/2 tea spoon of Almond Extract
250 g of All-purpose Flour (2 cups)
1 tea spoon of Baking Powder (Pastry Powder)
1/2 tea spoon of Ground Cardamom
1/2 tea spoon of Ground Nutmeg
1/2 tea spoon of Salt
110 g of Diced Butter (4 ounces)
110 g of Cut Almonds (4 ounces)
4 soup4 soup spoons of Crystallized Lemon Peel
1 soup spoon of Melted Butter
5 soup spoons of Icing Sugar


1. In a bowl, soak the Raisins in the Rum for a night.

2. Strain the Raisins and reserve the Soaking Liquid.

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

4. In a culinar robot, mix the Eggs, the RIcotta, the Almond Extract and 2 soup spoons of the Maceration Liquid of the Raisins.

5. In a bowl, mix the Flour, the Baking Powder, the Cardamom, the Nutmeg and the Salt. Add the Butter, mixing with your fingers until you get Rough Breadcrumbs.

6. In a large bowl, mix the Strained Raisins, the Almonds, the Crystallized Lemon Peel and the Ricotta Mix. Add the Flour Mix. Flip the Dough on a slightly floured work surface. Knead for about 5 minutes or until the Dough is smooth. Flatten the Dough in a oval shape (traditional shape).

7. Put the Dough on the plate. Smear the Melted Butter on it. Cook in the oven for about 45 minutes, or until a toothpick put at its center get out clean.

8. Remove the plate from the oven and let it completely cool down.

9. Wrap the Cooled Down Cake into greaseproof paper, then into aluminium paper. Let it rest at the room temperature for 24 hours. Remove the aluminium and the greaseproof papers. Sprinkle the Cake with Icing Sugar and serve.

10. Enjoy (This Brioche full of Crystallized Fruits if very popular in nordic countries. It's a traditional Christmas Dessert. It can be prepared many weeks in advance and is keep fresh in plastic wraps).


Gives 6 portions.
Total time: 24 hours of Rest + 24 hours of Maceration + 45 minutes of Cooking + 1 hour.
Source: Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)

225 g of Butter (8 ounces) + 1 soup spoon (for the mold)
250 g of All-purpose Flour (2 cups) + 1 soup spoon (for the mold)
1 1/2 tea spoons of Baking Powder (Dough Powder)
1/2 tea spoon of Salt
1 tea spoon of Ground Cinnamon
1/4 tea spoon of Ground Cloves
1/2 tea spoon of Ground Ginger
1 pinch of Ground Black Pepper
1/4 tea spoon of Ground Nutmeg
300 g of Sugar (1 1/2 cups)
4 Large Eggs
3 soup spoons of Corn Syrup
125 mL of Fresh Cream (1/2 cup)
8 Diced Dried Pears
4 Dried Whole Pears


1. Preheat the oven at 350°F (180°C). Butter and flour up a rectengular mold of 900 g (2 pounds).

2. In a large bowl, mix the Flour, the Baking Powder,the Salt, the Cinnamon, the Cloves, the Ginger, the Pepper and the Nutmeg.

3. In the bowl of a mixer, whisk the Butter and the Sugar for 4 minutes. Add the Eggs one by one, whisking after each addition. Pour the Corn Syrup. Slowly add the Flour Mix, alternating with the Fresh Cream. Add the Dried Pears Dices and mix.

4. Pour the Mix into the mold. Cook in the oven for about 45 minutes, or until a toothpick put in its center gets out clean.

5. Remove from the oven and remove from the mold on a grill. Let it cool down. Garnish with the Dried Whole Pears and serve.

6. Enjoy (Here's a Cake to add to your Dessert list. We will eating it in the next days with a Coffee or a Tea. If there's still some, you can toast it and smear it with Butter).


Gives 6 portions.
Total time: 45 minutes of Cooking + 20 minutes.
Source: Cahier La Magie des Desserts de Noël (Via Le Journal de Montréal)