Kitchen time with The Kéb

170 g of Butter (6 ounces) + 1 soup spoon (For the mold)
250 g of All-purpose Flour (2 cups) + 1 soup spoon (For the mold)
2 tea spoons of Baking Soda (Baking Powder)
1 pinch of Salt
300 g of Sugar (1 1/2 cup)
4 Eggs, separated
1 tea spoon of Vanilla Extract
110 g of Dark Chocolate Chips (4 ounces)


1. Preheat the oven at 180°C (350 °F). Butter and flour up a bread mold.

2. In a bowl, sieve the Flour, the Baking Powder and the Salt.

3. In the bowl of a mixer, whisk with a whip the Butter and the Sugar for 7 minutes. Add the Egg Yolks and the Vanilla Extract.

4. In another bowl, with an electric whip, whip the Egg Whites to a firm Mousse. Add them to the Butter Mix, in 3 separate shots, adding a third of the Sieved Flour each time. Slowly stir to mix everything well. Add the Chocolate Chips and carefully mix by lifting the Mix with a spatula to mix correctly.

5. Pour the Dough into the mold. Cook in the oven for about 45 minutes, or until a toothpick placed in the middle of the Cake gets out clean.

6. Remove from the oven. Let it cool down completely. Serve with Yogurt or Cream and Fruits.

7. Enjoy (The kids' favorite dessert with its Chocolate Chips that explode in your mouth with each bite.)

Gives 8 portions.
Total time: 45 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

170 g of Melted Butter (6 ounces) + 1 soup spoon (For the mold)
250 g of All-prupose Flour (2 cups) + 1 soup spoon (For the mold)
3 Eggs, separated
2 tea spoons of Baking Soda (Paking Powder)
1 pinch of Salt
250 g of Sugar (1 1/4 cup)
60 mL of Apricot Nectar (1/4 cup)
1/2 tea spoon of Vanilla Extract
3 soup spoons of Espresso Coffee Powder
1 soup spoon of Cocoa Powder
250 mL of Apricot Jam (1 cup)


1. Preheat the oven at 180°C (350°F). Butter and Flour a bread mold up.

2. In a bowl, with an electric whisk, whip up the Egg Whites to a firm Mousse.

3. Sieve the Flour, the Baking Powder and the Salt.

4. In the bowl of a culinar robot,  whisk with a whip the Egg Yolks, and the Sugar for 7 minutes. Add the Melted Butter, the Apricot Nectar and the Vanilla Extract. Slowly add the Flour Mix.  Slowly add the Egg Whites with a spatula. Pour a third of this Mix in another bowl, and add the Coffe and the Cocoa.

5. Pour a third of the Apricot-Vanilla Mix into the mold. Cover with half of the Coffee mix, then with the Remaining Apricot-Vanilla Mix. Pass a knife really quick into the Dough to give it some marbling effects without mixing them. Cook in the oven for about 55 minutes, or until a toothpick placed in its center gets out clean.

6. Remove the mold from the oven. Let it completely cool down. Serve with the Apricot Jam.

7. Enjoy (With its bitter Coffee fragrances, this Cake is a wonder to serve with some Apricot Jam to raise it even more.)


Gives 6 portions.
Total time: 55 minutes of Cooking + 20 minutes.
Source: Le Journal de Montréal.

80 mL of Blackcurrant Syrup (1/3 cup)
4 Puff Pastry Squares of 10 centimeters on each side (4 inches)
4 Spartan or Cortland Apples, peeled, seeded, cut in halves, then cut in slices
4 Figs, cut in slices
60 g of Apples Compote (2 ounces)
30 g of Melted Butter (2 soup spoons)
30 g of Sugar (35 mL)
4 slices of Migneron Cheese


1. In a saucepan, reduce the Blackcurrant Syrup by half and reserve. Put the Puff Pastry Squares on a pastry plate. Smear the Apples Compote on them. Put in rotation the Apples Slices and the Figs Slices.

2. Slather the Fruits with Melted Butter and sprinkle with Sugar. Cook in the oven at 375°F (190°C) for 15 minutes.

3. Put a slice of Migneron Cheese on the Pies and put them back in the oven for another 2 minutes so the Cheese can melt.

4. When the Pies exit the oven, put them into service plates. With a spoon, spread the Blackcurrant Reduction on the Pies. Immediately serve.

5. Enjoy.


Gives 1 Pie.
Total time: 15 minutes of Cooking + 15 minutes.
Source: Le Journal de Montréal.

4 Salmon Slabs
4 Kale Leaves, blanched and coarsely cut
8 Whole Little Carrots, cooked

For the Stock:

1,5 Liter of Water (6 cups)
1/2 Fennel Bulb, thinly sliced
4 Green Onions, thinly cut
1 Garlic Clove, thinly cut
15 mL of Ginger, thinly cut (1 soup spoon)
2 Thyme Sprigs
1 Rosemary Sprig
5 mL Coriander Grain (1 tea spoon)
5 mL of Pepper Grain (1 tea spoon)
Salt and Pepper, to taste


1. Prepare the Stock: in a saucepan, pour the Water and add all the Ingredients.

2. Let it stew for about 30 minutes to develop the flavors.

3. Remove the saucepan from the heat and soak the Slabs into it.

4. Cover and let them rest for 30 minutes.

5. Remove the Salmon Slabs from the Stock.

6. In soup plates, put the Salmon Slabs, baste with the Stock and serve with Little Carrots and Kale.

7. Enjoy.


Gives 4 portions.
Total time: 60 minutes of Cooking + 10 minutes.
Source: Métro Recipe Card #7202.

3 soup spoons of Butter
1 Large Onion, thinly cut
2 Medium Carrots, diced
2 Celery Branches, thinly cut
1 Large Potato, peeled and diced
4 soup spoons of All-purpose Flour
125 mL of Dry White Wine (1/2 cup)
750 mL of Chicken Stock (3 cups)
675 g of Cooked Chicken Breast, diced (1 1/2 pound)
225 g of Little Peas (8 ounces)
1 Bay Leaf
3 Thyme Branches
450 g of Pie Dough (1 pound)
450 g of Phyllo (1 pound)
110 g of Melted Butter (4 ounces)


1. In a large saucepan, melt the Butter. Add the Onion, the Carrots, the Celery and the Potato and brown them for about 8 minutes at Medium heat. Add the Flour and mix. Pour the White Wine and cook for a minute, stirring. Pour the Chicken Stock, stirring, and bring to a boil. Add the Chicken Dices, the Little Peas, the Thyme and the Bay Leaf. Salt and Pepper it. Cook at Low heat for 10 minutes. Cover and remove from the heat.

2. Preheat the oven at 350°F °C).

3. On a sligthly floured work surface, roll the Dough.Cut into 6 circles. Cover the bottom of 6 deep pie molds with the Dough Circles and make sure to let them overflow all around them. Share the Chicken Preparation within the molds. Roll the Dough around the molds over the Garnishing to create an edge. Place the molds on a baking tray. Cover the molds with aluminium paper and cook them in the oven for 30 minutes.

4. Remove the aluminium paper and remove the molds from the oven. Rise the oven temperature to 375°F (190°C.

5. Spread the Phyllo  with a rolling pin. With a brush, slather each one with Melted Butter. Place all the Leaves on top of eachother. Cut 12 Phyllo Squares in the Superimposed Leaves. Fold the Squares and put them on top of the Chicken Pies while pushing on them a little so they can stick together. Put the Pâtés back into the oven and cook for about 20 minutes, or until the Dough is golden and the Mix, boiling.

6. Remove from the oven and immediately serve.

7 .Enjoy (Prepare everything in advance and add the Phyllo just before reheating in the oven).


Gives 4 portions.
Total time: 1 hour of Cooking + 35 minutes.
Source: Le Journal de Montréal.

3 soup spoons of Sugar
1 soup spoon of Fresh Ginger, grated
1 Star Anise (Optional)
4 Peaches, firm and ripe
400 g of Cherries


1. Pour the Sugar and about 1/4 cup of Water in a saucepan. Add the Grated Ginger and the Star Anise (optional). Heat at Medium-Low heat until the Sugar melts, so for 2 minutes.

2. Peel the Peaches, cut them in segments or in chuncks and add them to the Syrup. Cook at Medium heat from 2 to 3 minutes (not for too long tho, to not crush them). Remove the Peaches from the saucepan and put them in a bowl.

3. Add the Cherries in the saucepan (stoned or not, as you like). Cook for 3 minutes. Leave everything to rest a dozen of minutes, remove the Star Anise and serve into cups, putting the Peaches at the bottom and the Cherries and the Syrup on top of them.

4. Enjoy.


Gives 4 portions.
Total time: 5 minutes of Cooking + 10 minutes
Gives 140 Calories/portion.
Source: Le Journal de Montréal.

4 pieces of Fresh Cod of about 150 g each
2 table spoons of Olive Oil
3 table spoons of Slightly Salted Butter
1 Medium Leek
4 Medium Sweet Potatoes
Some Milk
2 Pears
Salt and Pepper


1. Peel the Sweet Potatoes and cook them in Slightly Salted Water.

2. Turn them into a Mash by adding some Milk and some Butter. It's better.

3. Cut the Leek in four and sluice it to remove the sand.

4. Cut the Leek in somewhat thinly enough little pieces (minced).

5. Put some Butter in a saucepan and add the Minced Leek. Cook at Medium heat, stirring it from time to time. You must not overcook it, it will then loose its color and rapidly oxidize. It's even enjoyable to have a very slight crunchy-ness in mouth when savoring it.

6. Cook the Fish. (Fish Cooking: In a very hot frying pan, pour the Oil and put the Fish. Just before it gets a nice coloration, add the Butter (It will melt rapidly), remove a little from the heat and pour the Mix of Butter and Oil onto the Fish. In Cuisine, we call this "Nourrish". Beside doing it with Fishes, you can also do it with Meat. The good taste of Butter will go inside the Flesh of the Fish and will give it a nice flavor. Put the frying pan back on the heat and when you'll get a nice coloration, turn the Fish around, then start nourrishing it back with the Hot and Bubbly Butter.)

7. The Presentation is very simple. You just need to top each Ingredient of this Preparation. There is however a reason behind this. It's to let you taste different textures from this Ingredient trio with different cookings. The smoothness of the Mash, the firm side of the Fish and the finesse of the Leek Fondue.

8. Enjoy (If you want to get an original Sweet Potatoes Mash, add some Fresh Pear Compote. It's delicious and gives it a little sour and refreshing taste.)


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

3 soup spoons of Olive Oil (45 mL)
4 Chicken Legs with their back (1,2 Kilograms), skinless
1 Onion, thinly cut (200 g)
2 Garlic Cloves, thinly cut
16 Button Mushrooms, thinly sliced (220 g)
1 cup of Canned Tomatoes (250 g)
1 cup of Red Wine (250 mL)
2 Bay Leaves
1 branch of Fresh Thyme
Salt and Pepper to taste
16 Black Olives
1 1/3 cup of Rice (240 g)


1. Heat the Oil at Medium heat in a pan or a saucepan. Brown the Chicken Pieces until they are well golden on each side, so for about 10 minutes. Remove them from the heat and reserve them.

2. Add the Garlic and the Onion and sauté them until they are tender, adding some Oil if it's necessary. Add the Mushrooms and cook for 3 minutes until they had sweat their Water. Add the Tomatoes, the Wine, the Bay Leaves and the Thyme. Scrub the bottom of the pan well and bring everything to a boil.

3. Put the Chciken back into the pan. Salt and Pepper it, then cover and let it stew for about 40 minutes, until the Chicken is tender. Turn the Chicken Pieces around once during the cooking. Add the Olives 5 minutes before the end of the cooking. Serve on the Steamed Rice.

4. Enjoy.


Gives 4 portions.
Total time: 45 minutes of Cooking + 15 minutes.
Gives 510 Calories/portion.
Cost per Portion: 3,50 CAN$
Suggested Starter Dish: Cream Lettuce.
Suggested Dessert: Apples Compote.
Source: Cahier Casa (Via Le Journal de Montréal).

1 soup spoon of Olive Oil (15 mL)
16 White Mushrooms, thinly sliced (230 g)
2 French Shallots, thinly cut (80 g)
4 soup spoons of Soften Butter (55 g)
1 tea spoon of Curry Powder (3 g)
8 Slices of Slightly Grilled Farmhouse Bread (360 g)
1 bunch of Watercress (150 g)
160 g of 4% Cheddar, thinly sliced
Salt and Pepper to taste


1. In a very hot frying pan, sauté the Mushrooms in 1/2 soup spoon of Oil, stirring, until the yare golden and their Water is evaporated,so for about 3 minutes. Lower the heat, add the Remaining Olive Oil and the Shallots and cook everything for 2 minutes. Salt and Pepper them. Reserve.

2. Preheat the oven's grill. Grill the Slices of Bread and put them on a plate.

3. In a little bowl, well mix the Butter and the Curry, then smear that Mix on the Bread. Put a Thin Slice of Cheese on the Bread, then the Mushrooms and the Watercress. Cover everything with the Remaining Cheese Slices, but be sure to keep the Watercress under it so it won't burn.

4. Put them into the oven at about 10 centimeters of the heating element and grill at Broil until the Cheese had melted and is slightly colored, so from 2 to 3 minutes. Serve.

5. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 15 minutes.
Gives 460 Calories/portion.
Cost per Portion: 2,40 CAN$.
Suggested Starter Dish: Lentils and Barley Soup.
Suggested Dessert: Apples Compote.
Source: Cahier Casa (Via Le Journal de Montréal).

4 Ripe Peaches, Freestone kind (600 g)
2 1/4 cups of Raspberries (300 g)
4 soup spoons of Sugar (50 g)
2 soup spoons of Apple Juice (30 mL)
4 tea spoons of Cornstarsh (10 g)
4 Vanilla Ice Cream Balls (250 mL(Optional)


(Note before beginning: Here, contrary to the traditional recipe, we use Ripe Peaches as they are without poaching them before in a Sweet Syrup.)

1. Peel the Peaches, cut them in halves and remove the stones (if the Peaches aren't ripe enough, you can faciliate the peeling by blanching them for 30 seconds). Reserve.

2. In a small saucepan, heat the Raspberries and the Sugar at Low heat. Cook from 2 to 3 minutes and crush the Raspberries with a fork.

3. In a little bowl, dilute the Cornstarch in the Apple Juice and add everything to the Warm Raspberries. Cook at Low heat for 2 minutes and stir until it thickens. Get them through a sieve and press them with a spatula to get the maximum amount of Juice possible and get rid of the pips.

4. Coat the Peaches with this Coulis and serve. Garnish with Vanilla Ice Cream, if desired.

5. Enjoy (You can prepare the Raspberries Coulis in advance).


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

1 Medium-sized Cantaloupe
250 mL of Plain Yogurt (1 cup)
250 mL of Almond Milk (1 cup)
1 tea spoon of Sugar


1. Cut the Cantaloupe in halves. Remove the seeds and with a melon baller or a little ice cream spoon cut the Flesh in little balls.

2. Place the Cantaloupe Balls in the mixer. Add the Yogurt, the Almond Milk and the Sugar. Mix until smooth concistancy. Pour into cooled glasses and serve.

3. Enjoy (For the breakfast, you can add the Flesh of a Pear and a handful of Ground Almonds. However, never add a Banana, because its taste impair the Melon one, more delicate. For an even more refreshing Cantaloupe Beverage, ground with a mixer Cantaloupe Dices with the same amount of Ice Cubes and a Leaf of Basil for 2 minutes.).


Gives 2 portions.
Total time: 10 minutes.
Source: Le Journal de Montréal.

2 Duck Filets/Breats (700 g)
4 cups of Green Beans (400 g)
3 Garlic Cloves, thinly cut
2 French Shallots, thinly cut (80 g)
2 soup spoons of Butter (30 g)
2 soup spoons of Olive Oil (30 mL)
2 cups of Fresh or Deepfrozen Raspberries (250 g)
2 tea spoons of Marple Syrup (15 g)
2 soup spoons of Apple Vinegar (30 mL)
1/2 cup of Demi-Glace Sauce (125 mL)
2 soup spoons of Apple Juice (30 mL)
1 soup sooon of Fresh Tarragon, cut (2 g)


1. If the Filets are vaccum packed, remove them from their package 1 hour before the cooking to let them dry in the open air. Preheat the oven at 175°C (350°F).

2. Heat a frying pan at High heat before putting the Duck Filets on their fatty skin side on it. Lower the heat to Medium-Low and cook until the fat become crunchy, so for about 10 minutes. Throw the liquid fat away.

3. Remove the Filets from the frying pan and turn them around, Flesh side, on an oven plate. Cook in the oven 10 minutes for a pinky Meat. Tranfer them on a cutting board, cover them and wait 5 minutes before cutting them.

4. In the meantime, blanch the Beans until they are Al Dente, so for 7 minutes. Strain them and reserve. In a frying pan, brown the Shallot and the Garlic for 2 minutes in the Butter and the Oil. Add the Raspberries, the Honey and the Vinegar. Let it reduce for a few minutes. Add the Demi-Glace Sauce and the Apple Juice and let it reduce for 2 more minutes. Keep it warm.

5. Slices the Filets, coat them and serve with the Beans, garnished with the Tarragon.

6. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 15 minutes.
Gives 390 Calories/portion.
Cost per Portion: 8,60 CAN$.
Suggested Starter Dish: Chicory and Avocado Salad.
Suggested Dessert: Coffee Cream cups.
Source: Cahier Casa (Via Le Journal de Montréal).

225 g of Black Chocolate Chips (8 ounces)
500 mL of Whipping Cream (2 cups)
4 soup spoon of Cornstarch
300 g of Sugar (1 1/2 cup)
3 Large Egg Yolks
1 pinch of Salt
1 tea spoon of Vanilla Extract
1/4 tea soon of Ground Cinnamon
450 g of Stalk-removed Strawberries, diced (1 pound)
60 mL of Orange Juice (1/4 cup)
3 soup spoons of Icing Sugar
1/2 tea spoon of Ground Black Pepper
4 Chocolate cupcake liners
250 mL of Firm Whipped Cream (1 cup)


1. In a saucepan, at Low heat, melt the Chocolate Chips in the Cream.

2. Remove the saucepan from the heat. Add the Cornstarch and the Sugar. Mix while stirring with a whisk to melt them. Add the Egg Yolks, the Salt, the Vanilla and the Cinnamon. Put the saucepan back on the heat and whisking whitout rest, at Low heat, mix until the Preparation bubbles and thickens. Pour the Pudding in a bowl, cover and refrigerate it for 4 hours.

3. In a bowl, mix the Strawberry Dices, the Orange Juice, the Icing Sugar and the Pepper. Cover and reserve.

4. Strain the Strawberry Dices and share them between the Chocolate cupcake liners. Cover with the Chocolate Pudding, then with Whipped Cream. Immediately serve.

5. Enjoy (While this dessert is served in Chocolate cupcake liners here, it also can be served in little bowls).


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

1 bunch of Arugula (100 g)
1 soup spoon of Classical Dressing (15 mL)
Salt and Pepper to taste
900 g of Watermelon
120 g of Goat Cheese


1. Carefully wash the Arugula to remove any traces of dirt and strain it well. Put it into a bowl, and add the Classical Dressing. Salt and Pepper it. Toss the Arugula, then share it between 4 individual plates.

2. Cut the Watermelon into cubes and put them on the Arugula bed. Generously pepper it. Cut the Goat Cheese into 4 slices and put them on the plates. Serve.

3. Enjoy.


Gives 4 portions.
Total time: 10 minutes.
Source: Le Journal de Montréal.

2 cups of Firm Bean Curds, cut into little cubes (400 g)
1/4 cup of Canola Oil (65 mL)
1 Onion, thinly cut (200 g)
2 Zucchini, cut into thin slices (260 g)
1 Green Pepper, cut in thin slices (150 g)
1 soup spoon of Curry Powder (10 g)
2 cups of Soy Sprout Beans (140 g)
2 Garlic Cloves, crushed
2/3 cup of Unsweetened Coconut Milk (170 g)
1 1/3 cup of Rice
Salt and Pepper to taste


1. In a frying pan, sear the Bean Curds Cubes in 1 soup spoon of Oil, stirring until they are well golden, so for about 8 minutes. Salt and pepper them. Remove the Cubes from the frying pan and reserve them somewhere warm. Add 2 soup spoons of Oil, brown the Onion then add the Zucchini and the Pepper. Sauté everything for about 7 minutes, stirring from time to time.

2. Add 2 tea spoons of Curry and cook for a minute while stirring. Add the Srpout Beans, salt them and cook them for 3 minutes. Remove those Vegetables and reserve them with the Bean Curds, somewhere warm.

3. Add the Remaining Oil in the frying pan and brown the Garlic while stirring, then add the Remaining Curry and cook for a minute while stirring. Add the Coconut Milk, mix together and let it reduce and Very Low heat for 2 minutes. Put the Bean Curds and the Vegetables back in the frying pan and heat everything while stirring for several minutes.

4. Serve on a Steamed Rice Bed.

5. Enjoy.


Gives 4 portions.
Total time: 25 minutes of Cooking + 10 minutes.
Gives 550 Calories/portions.
Cost per portion: 1,60 CAN$.
Suggested Starter Dish: Orient perfumed Eggs Soup.
Suggested Dessert: Apples Compote.
Source: Cahier Casa (Via Le Journal de Montréal).

450 g of Ground Beef (1 pound)
105 g of Fine Breadcrumbs (1 cup)
1 Egg, whisked
1 tea spoon of Dried Oregano
3 soup spoons of Thinly cut Parsley
1 tea spoon of Thinly cut Chives
1 tea spoon of Paprika
1 tea spoon of Garlic Salt
3 soup spoons of All-purpose Flour
5  soup spoons of Extra Virgin Olive Oil + 1 soup spoon (for the tray)
450 g of Prepared Pizza Dough (1 pound)
60 mL of Tomato Coulis (1/4 cup)
1 Little Onion, thinly cut
225 g of Grated Mozzarella (8 ounces)
Pepper


1. In a bowl, mix the Ground Beef, the Breadcrumbs, the Egg, the Dried Oregano, the Parsley, the Paprika, the Chives and the Garlic Salt. Create small Meatballs and roll them into the Flour.

2. In a large pan, heat 3 soup spoons of Olive Oil. Add the Meatballs in one layer. Brown them at Medium heat for about 12 minutes, turning them often.

3. Preheat the oven at 400°F (200°C). Smear a pizza tray of 23 centimeters (9 inches) with Olive Oil.

4. Spread the Pizza Dough to the same size as the tray. Transfer the Dough on the tray. Cover it witt Tomato Coulis, Onion and Grated Cheese. Put the Cooked Little Meatballs on the Dough. Sprinkle with the Remaining Olive Oil. Cook in the oven for about 35 minutes or until the Dough is golden.

5. Remove from the oven and let it rest 5 minutes before serving.

6. Enjoy (This crunchy Dough covered with Little Meatballs and Melted Cheese will quickly become the family's favorite Pizza. The Arugula can be replaced with Spinach).


Gives 4 portions.
Total time: 50 minutes of Cooking + 5 minutes of Rest + 30 minutes.
Source: 100% Boeuf Haché. (Via Le Journal de Montréal)

1 cup of Buckwheat Flour (130 g)
1/2 tea spoon of Salt
1/2 tea spoon of Baking Soda
4 tea spoons of Canola Oil (20 mL)
3 soup spoons of Sour Cream (45 mL)
8 slices of Fumed Salmon (120 g)
1/4 cup of Fresh Dill


1. Put the Flour, the Baking Soda and 1 1/2 cup of Water in a bowl. Mix everything well together, with a whisk until you get a smooth and running texture. Let it rest into the fridge from 1 to 2 hours to get a lighter Dough.

2. Slightly oil a frying pan up and heat at Medium heat.  Pour from about 1/4 cup to about 1/3 cup of the Preparation on the center of the frying pan and rapidly spread it by spinning the pan or using an utensil.

3. After about 2 minutes, when the bottom of the Pancake is slightly golden, turn it around and cook for an additional minute.. Put the Pancakes in the preheaten oven to keep them warm in the meantime. Repeat with the Remaining Preparation.

4. Garnish each Pancake with some Sour Cream, 2 Slices of Salmon and some sprigs of Dill, then serve.

5. Enjoy.


Gives 4 portions.
Total time: 15 minutes of Cooking + 10 minutes.
Gives 190 Calories/portion.
Cost per portion: 2,70 CAN$.
Suggested Starter Dish: Mango and Avocado Salad.
Suggested Dessert: Oven-baked Whole Apples.
Source: Cahier Casa (Via Le Journal de Montréal).

1 Boneless Blade Roast or Shoulder Lip Roast (1 Kilogram / 2,2 pounds)
Salt to taste
30 mL of Olive Oil (2 table spoons)
1 Liter of Commercial or Homemade Poultry Stock (4 cups)
1 Liter of Water (4 cups)
1 Bouquet Garni (Fresh Thyme, Peppercorns, 4 Cloves and 3 Garlic Cloves)
3 Leeks
36 Green or Yellow Beans, trimmed
6 Small White Onions (Optional)
6 to 12 Ratte or Baby Potatoes, well scrubbed
1 Small Rutabaga, peeled and cut into 6 wedges of 4 centimeters each (1 1/2 inch)
6 pieces of Savoy Cabbage (6 centimeters / 2 1/2 inches each)
12 Nantes Carrots or other type, peeled and halved
Butcher's twine or cord

For the Accompaniment:

Crusty Bread
Dijon Mustard or Parsley-Horseradish Oil


1. Cut the Meat into 6 pieces, season them with the Salt on both sides, and set them aside for 30 minutes.

2. In a large dutch oven, brown the Meat on all sides in the Olive Oil over Medium-High heat. Pour in the Poultry Stock and the Water, season with Salt and add the Bouquet Garni. Bring to a boil, cover and let it simmer for 1 1/2 hour over Low heat.

3. In the meantime, cut the Leeks in half lenghtwise and rince them under Cold Water to remove any trace of dirt. Cut them into 10 centimeters lenghts (4 inches) and tie them togeter with the twine. Tie 3 small bunches of Beans together. Peel the Small Onions and leave them whole, with their root intact.

4. After cooking the Meat for 1 1/2 hour, add the Potatoes and the Rutabaga and cook from 30 to 45 minutes longer, depending of the Meat's thickness.

5. Remove the Vegetables with tongs and set them aside. Tie the Cabbage together and it to the Broth with the Carrots. Cook them from 10 to 30 minutes depending on the Vegetables' thickness. If needed, add 200 to 250 mL of Water (1 to 2 cups). Remove the Vegetables when they reach their ideal doneness and set aside with the Other Vegetables.

6. Remove the Pieces of Meat from the dutch oven and set them aside. Filter the Broth, taste it, adjust the Seasoning and return it to the dutch oven. Reheat the Reserved Meat and Vegetables in the Broth. 

7. Serve in a shallow bowl and drizzle with Parsley-Horseradish Oil with Dijon Mustard and accompany with Fresh, Crusty Bread.

8. Enjoy (Chief's Secret: A Stew is a celebration of an abundant harvest. Use the time while the Meat is simmering to prepare all the Vegetables. You'll have a convivial dish to share that requires no last-minute preparation. Prepare a lunchbox meal Soup using Veggies from the Stew. Cut them into smaller pieces, add the Broth, some Canned Legumes and Fresh Herbs. The Silverthorne Red Wine is a Red Wine with fruity aromas of Cherry and Raspberry that will pair perfectly with the intense flavor of Meat that's been cooked slowly.)


Gives 6 servings.
Total time: 3 hours of Cooking + 40 minutes.
Source: IGA Advertisement.

3 soup spoons of Butter
450 g of Mushrooms, sliced (1 pound)
225 g of Sausages, in thin slices (8 ounces)
3 Medium Potatoes, peeled and thinly sliced
1 Apple, peeled and thinly cut
8 Large Eggs
125 mL of 15% Light Cream (1/2 cup)
1 tea spoon of Ras-el-Hanout (Couscous Spices)
2 soup spoons of Thinly cut Parsley
Grated Cheese


1. Preheat the oven at 190°C (375°F).

2. In a pan, melt Half of the Butter. Add the Mushrooms and the Sausages. Brown them at Medium heat for 4 minutes. Put everything in a plate.

3. In the same pan, melt the Remaining Butter. Add the Potato and the Apple Slices. Cover and brown them for 5 minutes, stirring. Salt and Pepper them. Put the Mushrooms back in the pan.

4. In a bowl, whisk the Eggs, the Cream, the Ras-el-Hanout and Half of the Parsley. Pour in the pan. Cover with Grated Cheese. Cover the pan with aluminium paper. cook in the oven for about 35 minutes, or until the Potatoes are tender.

5. Remove the aluminium paper. Cook for 8 more minutes, or until the Cheese is golden.

6. Remove from the oven. Sprinkle with the Remaining Cut Parsley and serve.

7. Enjoy (Served with a Wine glass and some Fresh Bread, it's a heartwarming quick-cooked meal.)


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

4 cups of Chicken Stock (1 Liter)
1 cup of Risoni (Really Small Pastas for Soup) (170g)
1/4 cup of Fresh Marjoram, thinly cut (30 g)
4 soup spoons of Parmigiano Cheese, grated (12 g)
2 Eggs, Large Size
Salt and Pepper to taste


1. Pour the Stock in a saucepan, then bring to a boil. Add the Pastas and cook them until they are Al Dente, for about 10 minutes.

2. In the meantime, put the Marjoram and the Cheese in a little bowl. Add the Eggs and whisk everything delicately. Salt and pepper it.

3. Pour the Egg Mix in the Stock, them remove from the heat, wait for 30 seconds then delicately mix everything with a fork to scramble the Eggs. Serve.

4. Enjoy.


Gives 4 portions.
Total time: 10 minutes of Cooking + 5 minutes.
Gives 240 Calories/portion.
Source: Le Journal de Montréal.

My goodness Keb, so dedicated to posting this even after three years. That's pretty amazing.

@ Catalyst: Thanks~ I won't stop there tho!




2 soup spoons of Butter
1 Slice of Bacon
1 Leek, cut
1 Large Potato, peeled and diced
450 g of Spinach (1 pound)
2 Liters of Chicken Stock (8 cups)
110 g of Bacon, diced (4 ounces)
110 g of Corn Grains (4 ounces)
Salt and Pepper


1. In a large saucepan, melt the Butter. Add the Slice of Bacon, the Leek and the Potatoes. Cook for 4 minutes at Medium heat, Add the Spinach and bring down (reduce) them for 3 minutes. Pour the Stock in. Bring to a boil, lower the heat and cook for 30 minutes, stirring from time to time.

2. In a frying pan, sauté the Bacon Dices at Medium heat for about 8 minutes or until they are golden. Remove from the heat and put the Bacon Dices on a paper towel.

3. Remove the Bacon Slice from the Soup. Pour the Soup into a culinar robot. Mix with caution to get a smooth Cream. Put it back into the saucepan. Add the Corn Grains and the Bacon Dices. Heat at Low heat for 5 minutes. Serve immediately.

4. Enjoy (This recipe can also be done with either Deepfrozen or Fresh Spinach. With Bacon Strips and Corn Grains, it's simply delicious).


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

110 g of Butter (4 ounces) + 2 soup spoons (for the mold)
250 g of All purpose Flour (2 cups) + 2 soup spoons (for the mold)
225 g of Black Chocolate Chips (8 ounces)
200 g of Sugar (1 cup)
4 Large Eggs
1 tea spoon of Vanilla Extract
1 tea spoon of Instant Coffee
1/2 tea spoon of Salt
Chocolate Chips (for decoration)

For the Lemon Sauce:

200 g of Sugar (1 cup)
2 soup spoons of Lemon Zest
6 Large Egg Yolks
125 mL of Lemon Juice (1/2 cup)
1 pinch of Salt
110 g of Butter, in dices (4 ounces)


1. Preheat the oven at 350°F (180°C). Butter and flour up a mold with removable bottom of 20 centimeters (8 inches).

2. In an stainless steel bowl placed over a Simmering Water-filled saucepan, melt the Butter and the Chocolate, stirring. Remove from the heat and add the Sugar. Leave it to rest for 10 minutes.

3. With a whisk, add the Eggs, one at the time, stirring after each addition. Add the Vanilla and the Coffee. With a spatula, carefully add the Flour and the Salt. Pour into a mold.

4. Cook in the oven for about 40 minutes or until a toothpick pricked in the center gets out with crumbs. Remove from the oven and let it cool down on a grill.

5. In the meantime, prepare the Lemon Sauce. In a saucepan, mix with a whisk the Egg Yolks, the Sugar and the Lemon Zest. Add the Lemon Juice and the Salt. Heat it over Medium heat and add the Butter. Cook for 5 minutes, whisking, until the Cream is thick and little bubbles appear on its surface. Do not let it boil! Remove from the heat and continue to whisk for 2 minutes. Pour on the Chocolate Cake. Refrigerate for 30 minutes.

6. Remove the Cake from the mold and put it on a plate. Garnish with Chocolate Chips and serve.

7. Enjoy (We must have a Chocolate-flavoured dessert for Easter. A well tender Brownie-style Cake served with a little Lemon Cream to give it a little sour touch will be perfect.).


Gives 8 portions.
Total time: 10 minutes of Rest + 30 minutes of Cooking + 30 minutes of Refrigeration + 15 minutes.
Source: Le Journal de Montréal.

3 cups of Chicken Stock (750 mL)
1 soup spoon of Olive Oil (15 mL)
1 2/3 cup of Arborio Rice (300 g)
2 tea spoons of Matcha (Green Tea Thin Powder) (4 g, or more to taste)
Pepper to taste


1. Heat the Stock and keep it warm while the Risotto is cooking.

2. In a saucepan, brown the Onion in the Oil until it become translucid, then the Rice and sauté them for a minute, stirring. Add the Warm Stock, gradually, so from 1/2 to 3/4 cup at the time, until the Rice is covered, but not anymore, making sure that the Rice absorb each addition of Liquid. You must keep the Stock very warm for the whole preparation.

3.The Risotto is ready about 18 to 20 minutes later, when the Grains don't absorb anymore Liquid and have a tender exterior but a firm interior (Al Dente). Near the end, if the Rice isn't totally cooked and there's not Stock left, you can add Water instead.

4. Add the Matcha and well mix. Leave it to rest for 2 minutes. Pepper it to taste and then serve.

5. Enjoy.


Gives 4 portions.
Total time: 20 minutes of Cooking + 10 minutes.
Gives 310 Calories/portion.
Source: Cahier Casa (Via Le Journal de Montréal).

750 g of Ground Pork or Veal (1 2/3 pound)
16 Black Olives, pitted and finely chopped
2 Eggs
125 mL of Panko or Regular Bread Crumbs (1/2 cup)
2 Zucchinis, grated
2 Cloves of Garlic, finely minced
Salt and Pepper to taste
Olive Oil to taste
175 g of Ewe's or Goat's Milk Feta Cheese, cut into 1 centimeter (1/2 inch) cubes (6 ounces)
3 Sweet Peppers of different colors
2 Tomatoes, crushed
Flat-leaf Parsley to taste
15 to 30 mL of Greek Oregano (or other types) (1 to 2 table spoon)
45 mL of Lemon Zest (about 3 Lemons) (3 table spoons)


1. Place the Ground Meat, the Olives, the Eggs, the Breadcrumbs, the Grated Zucchinis, the Garlic, the Salt, the Pepper and a llittle Olive Oil in a large bowl. Mix everything to blend well. Shape the Mixture into 30 balls the size of a golf ball. Place a cube of Feta in the center of each Meatball. Set aside.

2. Preheat the oven at 160°C (325°F).

3. Cut the Peppers in halves and remove the seeds.

4. Place 6 Peppers Halves on a greased baking sheet, cut-side facing up. Spoon a bit of Crushed Tomato into each Half-Pepper, followed by 2 or 3 Meatballs.

5. Bake in the oven from 30 to 45 minutes (regulary verifying the doneness).

6. Just before serving, sprinkle the Peppers with some Flat-leaf Parsley, Oregano, Lemon Zest and a little Olive Oil.

7. Enjoy (Accompany it with Christian's Tomato Couscous, available at IGA.net. Cabarello de Chile's White Wine have an irresistibly fruity bouquet that makes this Chilean White Wine the perfect partner for Stuffed Peppers.).


Gives 6 portions.
Total time: 30 to 45 minutes of Cooking + 20 minutes.
Source: IGA Advertisement.