Kitchen time with The Kéb

18 ounces of Marple Syrup
18 ounces of 35% (of Fats) Cream
1/2 cup of Room's Temperature Butter
1 cup of Sugar
2 Eggs
2 cups of Flour
2 tea spoons of Baking Powder
1 Pinch of Salt
1/2 cup of Milk


1. Preheat the oven at 200°C (400°F).

2. In a large, thick-bottomed saucepan, bring the Marple Syrup and the Cream to a boil, checking them to prevent any overflowing. Leave them to boil from 3 to 4 minutes, them remove from the heat.

3. With an electric mixer, whisk the Butter and the Sugar. Add the Eggs and whisk for 2 minutes.

4. Mix the Flour, the Salt and the Baking Powder. Add the Dry Ingredients with the Egg Preparation, alternating with the Milk.

5. Pour the Mix into a rectangle mold of 32 by 23 centimeters (13 by 9 inches).

6. Cover with the Marple Syrup Preparation and cook in the oven for 30 minutes.

7. Enjoy.


Authors: Caroline Dumas & Danny St-Pierre.
Source: Le Journal de Montréal.

30 mL of Lime Juice (2 table spoons) (about 2 Limes)
250 mL of Plain Yogurt (1 cup)
5 mL of Toasted Sesame Oil (1 tea spoon)
5 mL of Turmeric (1 tea spoon)
4 Halibut OR Salmon Steaks
10 mL of Lime Zest, as Garnish (2 tea spoons) (about 2 Limes)
Fresh Cilantro, to taste
Toasted Sesame Seeds, to taste
Fleur de Sel and White Pepper, to taste

For the side dish, Cauliflower and Grilled Naan Bread:

1 Cauliflower OR 1 Broccoli
15 mL of Rice Vinegar (1 table spoon)
2 mL of Toastes Sesame Oil (1/2 tea spoon)
Fleur de Sel and White Pepper, to taste
4 Naan Breads


1. Mix together the Lime Juice, the Yogurt, the Sesame Oil and tghe Turmeric in a bowl. Marinate the Halibut Steaks in this Mixture for at least an hour in the fridge.

2. Prepare the side dish: Preheat the barbecue to Medium heat. In the meantime, break the Cauliflower OR the Broccoli into Large Florets that won't fall throught the barbecue grill. Steam the Cauliflower from about 3 to 5 minutes until it's cooked but still tender crisp. Grill the Cauliflower and the Naan Bread on the barbecue for a few minutes until they are nicely browned. Just before serving, place the Grilled Cauliflower in a serving dish, drizzle with a little Rice Vinegar, a touch of Toasted Sesame Oil and season with Fleur de Sel and White Pepper.

3. Prepare the Halibut: Grill the Halibut Steaks on the barbecue over indirect heat from 2 to 3 minutes per side depending on the barbecue's heat and the Steaks' thickness. The Fish is cooked when it's opaque and flakes easely with a fork. Just before serving, garnish the Halibut with Lime Zest, Cilantro Toasted Sesame Seeds and season with Fleur de Sel and White Pepper.

4. Serve the Halibut Steaks with the Naan Bread and Grilled Vegetables.

5. Enjoy (Cooked entirely on the barbecue, this Fish with Lime recipe will be a fresh new addition for your Halibut or Salmon grilling menu! Tangy and refreshing, the New Zealand white Wine NEWZ is just the thing to pair with the delicate flavour of Grilled White Fish.)


Gives 4 portions.
Total time: 1 hour of Marination + 10 minutes of Cooking + 15 minutes.
Source: IGA Advertisement.

110 g of Butter (4 ounces) + 2 soup spoons (for the molds)
160 g of All-purpose Flour (1 1/4 cup) + 2 soup spoons (for the molds)
125 mL of Water (1/2 cup)
10 Large Medjool Dates, Stoned
1 soup spoon of Brandy
4 soup spoons of Powder Cocoa
4 soup spoons of Brown Sugar
2 Eggs
1 pinch of Salt
1 pinch of Nutmeg
110 g of Black Chocolate Chips, melted (4 ounces)
225 g of Non-salted Cashew Nuts, cut (8 ounces)
250 mL of 35% Whipping Cream (1 cup)
3 soup spoons of Hazelnut Country-side Spread (See the Note)


1. Preheat the oven at 350°F (180°C). Butter and Flour up 8 large individual muffin molds.

2. In a saucepan, bring the Water to a boil. Add the Dates, the Brandy, and half of the Cocoa. Cook for 2 minutes, stirring. Remove from the heat. Transfer them into a culinar robot and reduce them into a purée.

3. In a large bowl, with an electric whip, whisk the Butter and the Brown Sugar for 4 minutes. Add the Eggs, one at the time. Add the Remaining Cocoa, the Flour, the Salt and the Nutmeg. Add the Dates Mix, the Melted Chocolate and 2 soup spoons of Cut Cashew Nuts. Pour the Mix into the molds. Cook in the oven for about 20 minutes or until a toothpick planted at their center gets out clean.

4. Remove from the oven and let them rest for 10 minutes before removing the molds.

5. Cover the Cakes with the Remaining Cut Cashew Nuts.

6. In a bowl, with an electric whisk, whip up the Cream until it create firm points. With a spoon, add the Spread. Garnish the Cakes with this Mix and immediately serve.

7. Enjoy (How can you resist to those little moist Cakes with a smooth Cream?) (Note: For the Spread recipe, please refer to this one: Here)


Gives 6 portions.
Total time: 30 minutes of Cooking + 10 minutes of rest + 25 minutes.
Source: Le Journal de Montréal.

1 soup spoon of Butter
2 Garlic Cloves, in half
6 Large Potatoes, peeled and thinly sliced
1/2 tea spoon of Grated Nutmeg
450 g of Grated Gruyere (1 pound)
500 mL of Milk (2 cups)
250 mL of 35% Whipping Cream (1 cup)
Salt and Pepper


1. Prehea the oven at 375°F (190°C). Butter a gratin plate up. Rub the Garlic against the plate.

2. Cover the bottom of the plate with Potato Slices by overlapping them. Salt and pepper them. Sprinkle with some Nutmeg. Cover them with Half of the Grated Cheese, then another layer of Potato. Salt and pepper them. Sprinkle with Nutmeg. Cover with a thin layer of Grated Cheese. Add a layer of Potato and the Remaining Cheese. Sprinkle with the Milk and the Cream.

3. Cover with aluminium paper and cook in the oven for an hour. Remove the aluminium paper and cook 30 more minutes. The Potatoes must be melting under the point of the fork and well golden on their top.

4. Remove from the oven and let it cool down for 10 minutes before cutting it and serving it.

5.Enjoy (Definately one of the most appreciated of the cuisine. There's many versions of it. Here's my favorite (Author's notes). It contains a lot of calories, but once in a while, we can please ourselves).


Gives 6 portions.
Total time: 1 hour 30 minutes of cooking + 10 minutes of Rest + 20 minutes.
Source: Le Journal de Montréal.

4 soup spoons of Extra Virgin Olive Oil
2 Large Onions, minced
2 Garlic Cloves, crushed
1 Large Green Pepper, seeded and diced
1 Large Red Pepper, seeded and diced
3 Eggplants, in cubes
5 Zucchinis, diced
6 Large Tomatoes, in quarters
250 mL of Tomato Juice (1 cup)
12 Basil Leaves
4 Thyme Branches
1 Rosemary Branch
1 tea spoon of Fennel Seeds
2 tea spoons of Salt
1 tea spoon of Ground Pepper
2 soup spoons of Cut Parsley


1. In a large saucepan, heat the Olive Oil. Add the Garlic and the Onions. Sauté them for 5 minutes. Add the Peppers and cook them for 3 minutes. Add the Eggplants and the Zucchinis. Cook for 5 minutes while stirring often. Add the Tomatoes, the Basil, the Tomato Juice, the Thyme, the Rosemary, the Fennel Seeds the Salt and the Pepper. Crank the heat up and bring to a boil.

2. Reduce the heat. Cover and let it simmer at Low heat for 45 minutes, until the Vegetables are tender.

3. Remove from the heat. Sprinkle with the Parsley and serve.

4. Enjoy (A classic Vegetable Meal from the South of France, simple to prepare with Beautiful Summer Vegetables).


Gives 4 portions.
Total time: 40 minutes of Cooking + 30 minutes.
Source: Le Journal de Montréal.

400 g of Beef Sirloin or Sirloin Steak, cut in slices of 1 centimeter
1/4 cup of Soy Sauce (65 mL)
4 tea spoons of Tomato Paste (20 mL)
3 soup spoons of Cornstarch (25 g)
2 tea spoons of Sugar (8 g)
1 soup spoon of Freshly Grated Ginger (15 g)
2 Cut Onions (400 g)
2 Red Peppers, cut into slices (300 g)
2 Garlic Cloves, squeezed or minced
3 soup spoons of Canola Oil (45 mL)
1 Dried Red Pepper, miced
4 Bok Choy cut in halves
Salt and Pepper to taste
1 1/3 cup of Rice


1. Mix the Meat with the Soy Sauce, the Tomato Paste, the Cornstarch, the Sugar and Some Grated Ginger. Leave it to rest in a refrigerator for at least an hour.

2. Preheat the oven to the lowest setting. Heat 1 soup spoon of Olive Oil in a frying pan. Brown the Onion, the Garlic, the Pepper and the Red Pepper. Lightly salt them and cook for about 5 minutes until the Vegetables are tender, but be careful to not burn them. Add the Bok Choy and sauté them 5 minutes until they are cooked, but still crunchy. Reserve the Vegetables in a plate inside the oven at warm temperature.

3. Add the Remaining Olive Oil and Marinated Meat, while reserving the Marinate, in the frying pan. Stir from 5 to 7 minutes at Medium heat, until the cooking of the Meat is almost complete. Put the Vegetables back in the frying pan with the Remaining Grated Ginger. Add the Marination Juice. Salt and Pepper everything to taste.

4. Serve on a bedding of Steamed Rice.

5. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Gives 540 Calories/portion.
Cost per Portion: 4,00 CAN$.
Suggested Starter Dish: Mesclun Salad.
Suggested Dessert: Winter Fruits Salad.
Source: Cahier Casa (Via Le Journal de Montréal).

4 Squeezed Garlic Cloves
2 soup spoons of Freshly Grated Ginger (25 g)
4 tea spoons of Powder Five-Spices Mix (12 g)
1/2 cup of Soy Sauce (125 mL)
4 soup spoons of Brown Sugar (50 g)
1 Dried Red Pepper, minced
2 soup spoons of Canola Oil (30 mL)
1,8 Kilogram of Pork Ribs, separated
4 Green Onions, thinly cut (60 g)


1. Mix the first seven Ingredients in a bowl. Add the Ribs and coat them will with the Marinade. Cover and put them to the refrigerator for 8 hours or a whole night.

2. Cook at the barbecue at Medium-High heat from 30 to 40 minutes, turning the Ribs around frequently and smearing Marinade on them if needed with the Remaining Marinade. You can also cook them in the oven under the grill.

3. Garnish the Ribs with the Green Onions and serve.

4 .Enjoy.


Gives 4 portions.
Total time: 35 minutes of Cooking + 10 minutes.
Gives 450 Calories/portion.
Cost per Portion: 3,20 CAN$.
Suggested Starter Dish: Mixed Cabbages Salad.
Suggested Dessert: Winter Fruits Salad.
Source: Cahier Casa (Via Le Journal de Montréal).

320 g of Rice Vermicelli
2 soup spoons of Fish Sauce (30 mL)
2 tea spoons of Tamarind Paste (10 mL)
2 tea spoons of Sugar (10 g)
1/2 Dried Red Pepper
3 soup spoons of Canola Oil (45 mL)
4 Eggs, Large size
4 Garlic Cloves, minced
24 Little Shrimps (130 g)
1 1/4 cup of Firm Bean Curds, diced (240 g)
2 Green Onions, coarsely cut (30 g)
1 cup of Soy Sprouted Beans (70 g)


1. Cook the Vermicelli, strain them and reserve them.

2. In a little bowl, well mix the four next Ingredients. Heat a spoonful of Oil in a frying pan. Add the Eggs and create a very thin Omelet. Put the Omelet on a cutting board and cut it into slices of about 1/2 centimeter wide. reserve them.

3. Add the Remaining Oil in the fryin pan and heat at High heat. When the Oil is hot, add the Shrimps and the Garlic. Cook while stirring until the shrimps are rose-colored, so for about 4 minutes. Reserve in a plate.

4. Add the Bean Curds, the Green Onions and Half of the Sprouted Beans. Cook everything for 3 minutes, stirring from time to time. Transfer this Mix into the plate with the Shrimps. Add the Vermicelli, the Omelet Slices and the Tamarind Mix. Cook everything, tossing them, until the Vermicellli are very hot.

5. Put the Shrimps and the Bean Curds back into the frying pan and cook everything until they're very hot and well mixed together. Garnish with the Remaining Sprouted Beans and serve.

6. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 15 minutes.
Gives 590 Calories/portion.
Cost per Portion: 2,80 CAN$.
Suggested Starter Dish: Leek and Squash Soup.
Suggested Dessert: Fresh Grapes.
Source: Cahier Casa (Via Le Journal de Montréal).

1 Rabbit cut into pieces
1 Large Onion
2 Carrots, cut into little pieces
1 Glass of Ice Cider OR Ice Wine
1 Liter of Vegetables Stock (For cooking)
Salt and Pepper
4 soup spoons of Olive Oil
200 g of Macaroni
125 mL of 35% Cooking Cream
80 g of Alfred Le Fermier Cheese (See Note)
6 Slices of Bacon, oven-cooked and crumbled
100 g of Little Arugula Sprouts


1. Season and color the Rabbit on each side in a large casserole dish, with some Fatty Substance. Remove the Pieces from the casserole dish and add the Carrots and the Minced Onion. Sweat the Vegetables well.

2. After the coloring, pour the Ice Cider to deglaze them. Put the Rabbit Pieces back into the casserole dish and pour the Vegetables Stock (Or Poultry Stock if you prefer), OR simply put Water.

3. Cook on the heat until simmering, then finish in the oven. The Meat will be ready when it will detach itself easely from its bones.

4. Take some Rabbit Pieces and crumble them, watching out for small bones and cartilage. Make the Bits big enough to create an ideal contrast between the Macaroni and the Rabbit. It is recommanded to do this step when the Rabbit is lukewarm or cold.

5. Cook the Macaroni and reserve it.

6. Reduce the 35% Cream. As soon as the Cream is simmering, Add the Cheese and lower the heat. Slowly cook until you get a Smooth and Creamy texture.

7. Add the Little Pieces of Bacon at the very last moment.

8. Put the Cheese Macaroni in the oven to slightly brown them. When they get out of the oven, add the Crumbled Pieces of Rabbit on top of them, then the Arugula Salad that you season like you use to.

9. Enjoy (Add the Little Pieces of Bacon in the Bacon Cream at the very last moment if you want to flavor it with a smoked flavor. You can also leave the Macaroni plain and put the Little Pieces of Bacon on the Arugula Salad. It's at your discretion. The Braised Rabbit is a wonderful basis to go with the Roots Vegetables, like for example a nice Caesar Salad or a Sweet Potatoes OR Butternut Squash Mash, Orange flavored.) ( Note: The Alfred Le Fermier Cheese is a local Cheese from Québec. Since there's a lot of laws that prevent to export Cheese amongst other products, you might not be able to get it. For more information about what Cheese you can choose instead, try The Official Site and Google)


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

1/2 cup of Fresh OR Deepfrozen Kale, cut *
1/2 Cucumber with its peel, diced
1/4 cup of Concentrated Apple Juice **
3 Leaves of Fresh Mint
2 cups of Natural Soy Breverage


1. Put all the Ingredients into the culinar robot and mix until you get a smooth and liquid Mix. Serve Cold.

2. Enjoy (*: You don't find Kale? You can use the same amount of Grated Carrots OR Cut Spinach) (**: You can find it in the Concentrated Juice section of supermarkets. Make sure to choose 100% Pure Concentrated Apple juice) (Gluten-Free and Vegan).


Gives 4 portions.
Total time: Less than 10 minutes.
Preservation: From 2 to 3 days in the fridge.
Source: Cahier Casa (Via le Journal de Montréal).

1 Baguette
Olive Oil, to taste
Freshly Ground Pepper, to taste
8 fairly thick slices of La Tomme de Brebis de Charlevoix Cheese (See Note)
Honey, to taste
20 Very Ripe Strawberries, quartered
60 mL of Lemon Juice (1/4 cup) (About 1 Lemon)
8 Basil Leaves, finely minced


1. Preheat the oven to 200°C (400°F).

2. Cut the Baguette into 4 Equal Lengths and then slice each one lengthwise to obtain 8 pieces.

3. Brush the crumb side of the Baguette Pieces with the Olive Oil. Sprinkle them with some Freshly Ground Pepper. Place a slice of La Tomme de Brebis de Charlevoix Cheese on each one. Drizzle them with some Honey.

4. Broil until the Cheese has melted, watching carefully to ensure the Bread doesn't burn, so for about 2 minutes.

5. Remove the Crostini from the oven and top them with Fresh Strawberries. Drizzle them with the Lemon Juice and sprinkle with the Minced Basil. Serve immediately.

6. Enjoy (The Maravilla White Wine is a Wine with a yellow robe with gentle hits of Green and Tropical Fruits aromas. Mild, fruity and wonderfully refreshing, it will bring out the flavors of the Strawberries on these delicious Crostini.) (Chef's Secret: For a milder flavor, opt for La Tomme d'Elles or a Cheddar Cheese. They both pair well with the fruity taste of Strawberries.) (Note: The La Tomme de Brebis de Charlevoix Cheese is a local Cheese from Québec. Since there's a lot of laws that prevent to export Cheese amongst other products, you might not be able to get it. For more information about what Cheese you can choose instead, try The Official Site)


Gives 8 Crostini.
Total time: 5 minutes of Cooking + 10 minutes.
Source: IGA Advertisement.

200 g of Butter
200 g of 70% Chocolate
100 g of Brown Sugar
200 g of Sugar
45 g of Flour
25 g of Cocoa
5 g of Baking Powder
200 g of Eggs
2 Oranges

For the Chantilly Cream:

250 mL of Cream
1 soup spoon of Icing Sugar


1. Melt the Butter and pour it on the Chocolate.

2. Add all the Dry Ingredients and whip them with a whisk.

3. Finish with the Eggs.

4. Well mix and pour into molds of 6 inches by 6 inches.

5. Cook from 40 to 45 minutes at 300°F.

6. In the meantime, prepare the Chantilly Cream: Whisk the Cream until you get a soft point.

7. Once the Brownie is cooled down, cut it into little pieces, then put them in the bottom of a protective glass.

8. Add some Orange Supremes.

9. Finish with a large dash of Whipped Cream.

10. Grate some Chocolate on top of them to taste, with a Microplane grater.

11. Enjoy (You can add a tea spoon of Liquid Vanilla Extract OR 1/2 ounce of Whiskey.) (Trick: Put the bowl in the freezer before whipping the Cream.) (You can also create different variety with Lemon Zests, Coconut Milk, Black Cherries, Little Stewed Red Fruits..... Have Fun!)


Author: Chef Rémy Couture.
Source: Cahier Casa (Via Le Journal de Montréal).

450 g of Cut Macaroni (1 pound)
2 Celery Branches, sliced
1 Yellow Pepper, in cubes
1 Green Pepper, in cubes
1 Tomato, diced
1 Large Onion, in slices
225 g of Sprouted Beans (8 ounces)
1 little bunch of Coriander, cut
2 Limes, in slices

For the Dressing:

125 mL of Vegetable Oil (1/2 cup)
2 soup spoons of Rice Vinegar
1 soup spoon of Soy Sauce
1 soup spoon of Ground Ginger
2 tea spoons of Sesame Seeds


1. In a Salted Boiling Water-filled saucepan, cook the Macaroni for about 9 minutes.

2. In the meantime, prepare the Dressing by mixing all the Ingredients into a bowl. Reserve.

3. In a large bowl, mix the Strained Macaroni, the Celery, the Peppers, the Tomato, the Onion the Sprouted Beans and the Coriander. Pour half of the Dressing and toss everything. Immediately serve with the Remaining Dressing and the Lime Slices.

4. Enjoy (A Rainbow in your plates and for your taste buds).


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

1 Store-bought Field Berry Pound Cake, cut into 1/2 centimeter (1/4 inch) slices
250 mL of Raspberry Jam (1 cup)
2 containers of Fresh Raspberries
60 mL of Orange Juice OR Limoncello (Or more if you like it) (1/4 cup)
1 Liter of Homemade (See recipe below) OR Store-bought Lemon Cream (4 cups)
250 mL of Whipped Cream (1 cup)
Lemon Zest as garnish, to taste
Fresh Raspberries as garnish, to taste
Mint Leaves as garnish, to taste (OPTIONAL)

For the Homemade Lemon Cream:

250 mL of Lemon Juice (1 cup)
30 mL of Lemon Zest (about 2 Lemons) (2 table spoons)
500 mL of Sugar (2 cups)
7 Eggs
3 Egg Yolks
175 mL of Butter, diced (3/4 cup)


1. First, make the Lemon Cream: Whisk together the Lemon Juice, the Lemon Zest, the Sugar, the Eggs and the Egg Yolks in a saucepan.

2. Heat over Medium-Low heat, whisking and stirring constantly until the Mixture coats the back of a spoon, so from about 10 to 15 minutes.

3. Add the Butter. Set aside to cool down.

4. Cover and refrigerate from 30 to 45 minutes. The Cream will thicken during this time. (Gives 1 Liter of Lemon Cream (4 cups)).

5. Layer the Ingredients in a trifle bowl or a large glass bowl, alternating in several layers as you like: Cake Slices, Jam, Raspberries, Limoncello (for drizzling), and Lemon Cream.

6. Top the Trifle with Whipped Cream, Fresh Raspberries, Lemon Zest and Mint.

7. Enjoy.


Gives from 6 to 8 portions.
Total time: 15 minutes of Cooking + 45 minutes of Refrigeration + 25 minutes.
Source: IGA Advertisement.

180 mL of Flour (3/4 cup)
60 mL of Almond Powder (1/4 cup)
5 mL of Baking Powder (1 tea spoon)
2 mL of Ground Cinnamon (1/2 tea spoon)
2 mL of Ground Cloves (1/2 tea spoon)
4 Eggs
125 mL of Sugar (1/2 cup)
2 mL of Vanilla Extract (1/2 tea spoon)
175 g of Fresh or Deep-Frozen Raspberries (6 ounces)
Pink Sugar* for decoration
175 g of Fresh Raspberries, for decoration

For the Icing: 

500 mL of 35% Cream (2 cups)
30 mL of Sugar (2 soup spoons)
500 g of Cream Cheese, at the room's temperature (2 cups)
500 g of Sour Cream (2 cups)
250 mL of Icing Sugar (1 cup)
10 mL of Vanilla Extract (2 tea spoons)
500 mL of 35 % Cream (2 cups)
2 Bland Gelatin sachets


1. Prepare the Icing. In a bowl, whisk the Cream until you get soft points. Add the Sugar and whisk until you get firm points. In another bowl, whisk the Cream Cheese. Add the Whipped Cream, the Sour Cream, the Icing Sugar and the Vanilla. Mix well and reserve in the fridge.

2. Bring the second Cream Quantity to a boil. Swell the Gelatin in 60 mL (1/4 cup) of Cold Water, then add it to the Boiling Cream and cook for a minute. Remove from the heat and let it cool down. Whisk the Cream from 1 to 2 minutes. Add the Icing and mix well. Refrigerate from 2 to 4 hours.

3. Preheat the oven at 180°C (350°F). Butter up a pastry plate of 23 centimeters by 30 centimeters (9 inches by 12 inches) and put parchment paper over it. Reserve.

4. In a little bowl, sieve the Flour, the Almond Powder, the Baking Powder, the Cinnamon and the Clove. Reserve.

5. In a large bowl, whisk the Eggs with the Sugar and the Vanilla for 5 minutes or until you get a white and thick texture..

6. Slowly add the Dry Ingredients and mix (there should be lumps).

7. Pour the Dough on the pastry plate and spread it uniformly.

8. Cook in the oven for about 8 minutes. Remove from the oven and let it cool down.

9. Spread Half of the Icing on the Cake, garnish with the First Quantity of Raspberries then roll it on its length. Candy the Yule Log with the Remaining Icing. Put the Cake on a pastry plate covered with parchment paper and deep-freeze it until service.

10. Remove the Yule Log 1 hour before the serving. Sprinkle with Pink Sugar* and Fresh Raspberries. Serve.

11. Enjoy (* To prepare the Pink Sugar, it's easy! In a mixer, put 250 mL (1 cup) of Sugar and som Red Food Coloring, to taste. Mix until desired color.).


Gives from 8 to 12 servings.
Total time: 13 minutes of Cooking + from 2 to 4 hours of Refrigeration + 20 minutes.
Author: Mélanie Marchand
Source: Tellement Bon! Magazine (Via Gourmet de Noël (Via Le Journal de Montréal))

90 g of Bitter Black Chocolate (at least 52% of Cocoa) (3 ounces)
2 cans of Syrup Pears
1 Egg
125 mL of 35% Cream (1/2 cup)
1 sachet of Vanilla Sugar
60 g of Granulated Sugar or Brown Sugar (100 mL)

For the Shortcrust:

240 g of Flour (450 mL)
120 g of Softened Butter (1/2 cup)
1 pinch of Salt
Cold Water


1. Prepare the Shortcrust. Sieve the Flour, add the Butter cut into pieces and the Salt. Work the Dough with the tips of your fingers. Gradually add the Cold Water to get an uncolor and smooth Dough. Create a ball and let it rest for 1 hour somewhere cool. Spread the Dough with a rolling pin and garnish a pie mold with it.

2. Break the Chocolate in pieces and let it melt in a bain-marie. Spread the Chocolate with a spatula on the bottom of the Pie. Strain the Pears and cut them into quarters. Slice each quarters to get thin slices in their width, without going all the way so the slices are still connected to each others. Put the Pears Quarters on the Chocolate and slightly press them into it. The slices will all spread out. Garnish the Pie like this thightly. Preheat the oven at 425°F (220°C).

3. In a bowl, whisk the Egg with the Cream and the Vanilled Sugar. Pour onto the Pie and cook in the oven from 35 to 40 minutes. Remove the Pie from the oven, sprikle with Granulated Sugar or Brown Sugar and put it back for 5 minutes under the grill to caramelize it. Serve lukewarm or cold.

4. Enjoy. (A few tips to successfully bake your Pie: Avoid handling your Dough too much. Especially after adding the Water. This will prevent the formation of a too large quantity of Gluten that would make the Dough hard and that would create the result of the Dough shrinking when cooked. Favor the pyrex or the dark-colored metal pie molds. Those types of molds spread the heat better, which bakes the bottom of the Pie better. Chill the Cooking Dough before the cooking. This able the gluten to relax and the fats to firm up. The Cooking Dough will shrinks less and will be more puffed. Cook in the right place in the oven at the right temperature. Place a grill on the bottom of the oven to favor a fast cooking of the Pie's bottom. The cooking of Stuffed Pies must begin in a very hot oven (200°C/400°F) to rightly cook the Pie's bottom and to favor the formation of vapors that will puff the Dough up. The temperature is then lowered to 180°C (350°F) to finish the cooking of the Ingredients.)


Gives 1 Pie.
Total time: 40 minutes of Cooking + 1 hour of Rest + 30 minutes.
Source: Le Journal de Montréal.

250 g of Flour (235 mL)
125 g of Butter, softened (1/2 cup)
1 pinch of Salt
Cold Water


1. Sieve the Flour in a bowl, add the Cut Butter and the Salt. Work the Dough with the tips of your fingers. Gradually add some Water to get a smooth and un-sticky Dough. Create a ball and let it rest for an hour somewhere cool.

2. Enjoy.


For 1 Pie.
Total time: 15 minutes.
Source: Le Journal de Montréal.

2 Medium-sized Cantaloupes
60 mL of Orange Juice (1/4 cup)
125 mL of Extra Virgin Olive Oil (1/2 cup)
1 Little Red Pepper, cut
450 g of Mozzarella Cheese in little balls (1 pound)
5 Basil Leaves, cut
1/2 tea spoon of Salt


1. Cut the Cantaloupes in halves. Remove the seeds and with a melon baller or a tiny ice cream baller, cut the Flesh into little balls. Transfer them into a large bowl. Baste with the Orange Juice and the Olive Oil. Mix. Cover with plastic wrap and leave it to rest in the fridge for 30 minutes.

2. Remove the bowl from the fridge. Add the Pepper, the Mozzarella Balls, the Basil and the Salt. Mix and serve.

3. Enjoy (A Salad full of freshness for the hot days).


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

For the Brown Rice:

500 mL of Long Grains Brown Rice, rinced and strained (see note) (2 cups)
750 mL of Water (3 cups)

For the Garnishing:

225 g of Firm Bean Curds, soaked up and cut into slices of about 1 centimeter (1/2 inch) thick (1/2 pound)
340 g of Medium Shrimps (31/40), cooked, shelled and the veins removed (3/4 pound)
45 mL of Rice Vinegar (3 soup spoons)
45 mL of Rice Wine (3 soup spoons)
30 mL of Freshly Chiseled Dill (2 soup spoons)
20 mL of Fish Sauce (Nuoc-Mam) (4 tea spoons)
15 mL of Olive Oil (1 soup spoon)
10 mL of Sambal Oelek or another Pepper Sauce (2 tea spoons)
2 Lebanese Cucumbers, cut in halves on their lenght and minced
1 Large Mango, cut into sticks
To taste, Fresh Mint Leaves (optional)


1. Prepare the Brown Rice. In a bowl, put the Rice and cover it with Water. Leave it to soak for 10 mintes. Strain it.

2. In a saucepan, bring the Ric and 750 mL of Water (3 cups) to a boil. Cover and cook at Low heat for about 35 minutes or until the Liquid is absorbed and the Rice is tender. Remove from the heat. Leave it to rest for 5 minutes while still covered.

3. Prepare the Garnishing. Preheat the barbecue or a striped frying pan at High heat. Oil the gril up.

4. Grill the Slices of Bean Curds on both sides. Slice the Bean Curds into sticks and reserve them in a bowl. Slice the Shrimps in halves on their width and reserve in the same bowl. Add the Vinegar, the Rice Wine, the Dill, the Fish Sauce, the Oil and the Sambal Oelek. Reserve.

5. Share the Rice in 4 bowls. Garnish each bowl with the Bean Curds, the Shrimps the Cucumbers and the Mango. Scatter with Mint Leaves and coat with the Dressing.

6. Enjoy (Note: We prefer a Brown Rice cooked the day before and reheated then a Rice cooked the very day. Its texture is less creamy, it's more firm and it shell itself easier).


Gives 4 portions.
Total time: 45 minutes of Cooking + 25 minutes.
Source: Recettes de semaine Ricardo (Via IGA Advertisement)

125 mL of Cream Cheese, at the room's temperature (1/2 cup)
15 mL of Green Onion, cut (1 soup spoon)
15 mL of Dill, cut (1 soup spoon)
15 mL of Lemon Juice (1 soup spoon)
Salt and Ground Pepper
16 Chicories Leaves (about 2 Chicories)
140 g of fumed Salmon, thinly cut (5 ounces)
15 mL of Chives, cut (for the garnishing) (1 soup spoon)


1. Whisk the Cream Cheese until you get a smooth concistancy. Add the Green Onion, the Dill, the Lemon Juice, the Salt and the Pepper to taste. Well Mix.

2. Pour about 1 1/2 soup spoon (20 mL) of the Cream Cheese Mix into each Chicory Leaf. Put a slice of Salmon on the Cheese. Garnish with Chives.

3. Enjoy (A variant: Replace the Cheese with Mascarpone, which taste a little more sweet).


Source: Dans la cuisine avec Stefano Faita, Trécarré editions. (Via Gourmet de Noël (Via Le Journal de Montréal)).

115 g of Cream Cheese, at the room's temperature (4 ounces)
140 g of Gorgonzola Cheese, crumbled (5 ounces)
From 16 to 18 slices of Prosciutto
2 handfuls of Arugula
1 Ripe Pear (Like the Bartlett kind), cut in slices (from 16 to 18)
A handful of Grilled Hazelnuts, cut (optional)
Balsamic Vinegar Cream or Aged Balsamic Vinegar for serving


1. Well mix together the Cream Cheese and the Gorgonzola. Pour a spoonful of the Cheese Mix onto a slice of Prosciutto. Add some Arugula Leaves, a slice of Pear and some Cut Hazelnuts, if desired. Roll. Fix with toothpicks if necessary. Just before serving, coat with Balsamic Vinegar Cream.

2. Enjoy (A variant: Replace the Pear with Peaches or Prunes).

Source: Dans la cuisine avec Stefano Faita, Trécarré editions. (Via Gourmet de Noël (Via Le Journal de Montréal)).

250 mL of Sweetened Condensed Milk (1 cup)
500 mL of Vanilla Ice Cream (2 cups)
2 soup spoons of Cocoa
2 Chocolate Sponge Cake Bottoms (commercial)
250 mL of 35% Whipping Cream (1 cup)
2 soup spoons of Powder Sugar


1. In a saucepan, bring to a boil the Condensed Milk, half of the Whipping Cream and 2 soup spoons of Cocoa, stirring. Remove from the heat and leave it to rest.

2. Place the Ice Cream in the fridge to soften it a bit.

3. In a bowl, whisk the rest of the Cream. Add the Condensed Milk Mix. Pour on the Cake. Cover with Slightly Melted Ice Cream and smooth with a spatula. Cover with a second Cake and lightly press everything to glue them together. Deep-froze for 4 hours.

4. Sprinkle with the Powder Sugar. Cut into slices and serve.

5. Enjoy (Oh, the dessert! Summer will never be the same as before).


Gives 8 portions.
Total time: 4 hours of Freezing + 20 minutes.
Source: Le Journal de Montréal.

For the Caramelized Onions:

60 mL of Olive Oil (1/4 cup)
1 Kilogram of Onions (about 5), minced (2 1/4 pounds)

For the Bread:

450 g of Pizza Dough (1 pound)
Olive Oil, to smear on the Dough
280 to 340 g of Blue Cheese, crumbled (10 to 12 ounces)
About 30 mL of Grilled Hazelnuts, coarsely cut (2 soup spoons)
Salt and Ground Pepper
2 handfuls of Arugula
Extra Virgin Olive Oil or Hot Pepper Oil, for the serving


1. To caramelize the Onions: heat the Oil in a large frying pan at Medium heat, lower the heat to Medium-Low if needed. Cook the Onions in the Oil stirring often for about a minute or until the Onions are of a well golden brown. (If the Onions start to stick to the frying pan or they color too fast, reduce the heat and add some Water.)

2. Preheat a plate or the barbecue at High heat and oil it up.

3. To make the Breads: divide the Pizza Dough in two. Flour the work space. Roll each Dough piece to get an oval of about 5 millimeters (1/4 inch) thick.

4. Smear the Breads with Olive Oil and put them on a plate or on the barbecue grill while they're still hot. Cover and cook from 2 to 3 minutes, until they are well golden on the bottom. Turn the Breads around. Sprinkle with Caramelized Onions, Cheese and Hazelnuts. Season them. Cover and cook until the Cheese is melting and the Breads are crunchy and golden.

5. Garnish the Breads with Arugula and baste them with a trikle of Oil. Cut each Bread in 5 or 6 slices.

6. Enjoy.


Source: Dans la cuisine avec Stefano Faita, Trécarré editions. (Via Gourmet de Noël (Via Le Journal de Montréal)).

4 Potatoes, peeled and cut into dices of 1,5 centimeters (800 g)
3 soup spoons of Butter (40 g)
1/3 cup of Canola Oil (85 mL)
4 Zucchini, cut in slices of 3 to 4 millimeters (500 g)
2 soup spoons of Parsley and Garlic Stock (30 mL)
400 g of Pork Escalopes, thinly sliced
1 Egg, Large size
4 soup spoons of Breadcrumbs (30 g)
Salt and Pepper, to taste


1. In a frying pan, brown the Potatoes in 1 soup spoon of Butter and 1 soup spoon of Oil until they are golden, so for about 2 minutes. Salt them.

2. In the meantime, in a second frying pan, brown the Zucchini in 1 soup spoon of Oil and the Parsley and Garlic Stock until they are Al Dente, so for about 15 minutes. Salt them.

3. Flatten and tenderise the Escalopes by hitting them with a mallet or a flat-bottomed pestle.

4. Prepare 2 hollowed plates, one for the Egg and the other for the Breadcrumbs. Immerse the Escalopes on at the time  in the Egg, shake them well and let the Exceeding drip before coating them with the Breadcrumbs and turning them on both sides.

5. Heat the Remaining Butter and Oil in a third fryin pan at Medium-High heat, but make sure to not burn them. Add the Escalopes and cook until they are golden, so for about 4 minutes of each side. Salt  and pepper them. Serve the Escalopes with the Vegetables.

6. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 20 minutes.
Gives 570 Calories/ portion.
Cost 2,19 CAN$ per portion.
SourceL Le Journal de Montréal.

500 mL of Ice Cubes (2 cups)
2 Ripe Bananas, cut and deepfrozen (or other deepfrozen fruits)
175 mL of Naturoeuf Que des Oeufs (Liquid Whole Eggs), well shaken (3/4 cup)
60 mL of Light and Creamy Peanut Butter (1/4 cup)
30 mL of Non-sweetened Cocoa Powder (2 soup spoons)
30 mL of Honey (2 soup spoons)


1. Mix all the Ingredients with a culinar robot and serve.

2. Enjoy (Here's a delicious Shake Beverage, perfect for the breakfast, the snack or after sports. The Pasteurized Egg White or the Liquid Whole Eggs in this Beverage gives it a light and vented texture and adds to the protein count.)

Source: IGA Advertisement.