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Preparation: 20 minutes
Cooking time: none
Portions: 4
5 ml Dijon Mustard
10 ml chopped capers
2 ml balsamic vinegar
0,5 ml Espelette* pepper
15 ml lemon juice
45 ml olive oil
2 small fresh shallots, diced
30 ml fresh chives, chopped
420 g crab meat**
4 slices of orange supreme
1 avocado, sliced
Salt and ground pepper
Mesclun salad
- Mix together the mustard, capers, balsamic vinegar, Espelette peppers, lemon juice, 30 ml of olive oil, shallots and chives. Add crab meat and orange supreme. Add seasoning.
- Cover the avocado slices in the remaining olive oil and season.
- Serve the tartare garnished with the avocado slices and a fine salad.
- Presentation: Mould the crab meat into a ramekin or other individual container, then cut avocado into small cubes that you will also mould into individual portions. Stack the two preparations on a plate and garnish with orange.
* This special pepper is a typical ingredient of Basque cuisine. Espelette is the name of the town where these peppers are grown. If you cannot fin these peppers, simply use a small jalapeno or Cayenne pepper.
** If you use frozen crab meat, remove dripping water before mixing with other ingredients. |
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Preparation: 20 minutes
Cooking time: 40 minutes
Portions: 8
125 ml unsalted butter
150 g minced semi-sweet chocolate
3 eggs
250 ml sugar
125 ml corn syrup
5 ml vanilla extract
250 ml whole pecans
180 ml flour
- Preheat the oven to 350˚F (180˚C). Take a 20 cm square metal mould, insert parchment paper and cover with butter. A Pyrex mould will allow the sides of the brownies to cook too quickly.
- In a pan, melt the butter and add the chocolate. Remove from heat and stir until chocolate is melted.
- In a bowl, beat the eggs with an electric mixer until they become foamy. Add sugar and continue beating until the mix becomes white.
- Add corn syrup and vanilla extract; beat for one more minute.
- Add the chocolate mix and pecans to the egg mix. Mix thoroughly with a wooden spoon. Add flour.
- Pour into mould and cook for approximately 40 minutes.
- Serve warm with vanilla ice cream.
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Preparation: 5 minutes
Cooking time: 15 minutes
Portions: roughly 24 pieces
250 ml sugar
250 ml corn syrup
20 ml sodium bicarbonate
150 g minced semi-sweet chocolate
- In a large pan, mix the sugar and corn syrup. Bring to a boil while stirring constantly with a wooden spoon until sugar is completely dissolved.
- Continue cooking on medium heat without stirring until candy thermometer indicates 305˚F (153˚C) or until the mix separates into brittle strings when in contact with cold water. Remove from heat.
- Immediately add sodium bicarbonate and mix thoroughly.
- Pour the sponge toffee mix into a previously buttered 23 cm square mould. Cool in fridge for about 1 hour.
- With a knife, break up the sponge toffee into smaller pieces.
- If you wish, dip a piece of sponge toffee into the melted chocolate. To do this, melt the chocolate in a double-boiler over very low heat, whisking constantly. Remove from heat before chocolate has completely melted, and mix until chocolate becomes smooth. Dip half of each piece of toffee into the melted chocolate, and allow to drip onto a cookie sheet covered with wax paper. Harden inj the fridge for a few minutes.
- Keep in a cool, dry place.
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Preparation: 10 minutes
Cooking time: 30 to 35 minutes
Portions: 6 to 8
1 red onion, diced
4 cloves of garlic, minced
1 red pepper, cut into large cubes
1 green pepper, cut into large cubes
1 zucchini, cut into large cubes
60 ml olive oil
5 ml herbes de Provence
30 ml pesto
30 ml balsamic vinegar
Salt and pepper
4 eggs
30 ml Dijon mustard
250 ml milk
60 ml flour
15 ml butter
90 ml fresh Canadian parmesan cheese, grated
- Place all the vegetables in a large bowl; add olive oil, herbes de Provence, pesto and balsamic vinegar. Add salt and pepper, then mix.
- Place on a cookie sheet and broil in the oven for about 20 minutes. Set aside.
- Preheat oven to 350˚F (180˚C).
- While oven is heating, mix eggs, Dijon mustard and milk in a large bowl.
- With a sieve, add flour and mix thoroughly.
- Butter a pie plate and sprinkle it with flour. Place the roasted vegetables in the plate, followed by the egg mixture.
- Cook for approximately 45 minutes. Once out of the oven, sprinkle with freshly grated parmesan cheese.
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Preparation: 15 minutes
Cooking time: 15 minutes
Portions: 6 to 8
750 g ground beef
30 ml fresh parsley, chopped
4 cloves of garlic, minced
1 jalapeno pepper, minced
30 ml cilantro leaves, chopped
4 shallots, minced
60 ml chili sauce
1 egg, lightly beaten
15 ml Worcestershire sauce
A few drops of Tabasco sauce
5 ml Cayenne pepper
45 ml tamari or soy sauce
Salt and ground pepper
6 to 8 hamburger buns or Kaiser rolls with sesame seeds
Direct-flame cooking
* This is the most popular way of cooking meat, directly over the flame. It is ideal for quickly obtaining a golden brown finish on the outside, and is best suited for burgers, steaks, chops and kebabs.
- Preheat the barbecue grill to medium heat.
- In a large bowl, mix and mash all ingredients except for the buns. Separate and make 6 to 8 meatballs.
- On a previously oiled barbecue grill, cook the meatballs 6 to 8 minutes on each side, until meat is properly cooked.
- Toast the buns on the grill. Serve meatballs in toasted buns.
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Cooking time: 13 minutes
Preparation: 30 minutes
Cooling time: 1 to 2 hours
Portions: 6 to 8
120 g puff pastry dough
75 ml cream cheese
Finely grated zest of 1 lime
30 ml sugar
15 ml lime juice
Icing sugar
Berry Mix
250 ml strawberries, diced
250 ml blueberries
250 ml raspberries
60 ml superfine sugar
Sees from 1 dried vanilla fruit
30 ml lemon juice
- Combine all ingredients of the berry mix. Cover and let sit for 2 hours at room temperature.
- Preheat oven to 190˚C (375˚F).
- With a rolling pin, roll the puff pastry dough until it measures roughly 20 cm2. Cut it into four squares and with a fork, poke holes into the centre of each square to about 2.5 cm from the edge. Deposit onto a cookie sheet with parchment paper and store in refrigerator.
- Combine the cream cheese, zest. Lime juice and sugar. Distribute the resulting mix among the 4 puff pastries and sprinkle with icing sugar. Cook for 13 minutes or until puff pastry is golden. Allow to cool on a grill.
- Serve hot, warm or at room temperature, covered with the berry mix.
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Preparation: 5 minutes
Cooking time: approximately 15 minutes
Portions: 4
16 large scallops sliced horizontally in two
125 ml white Port wine or Pineau des Charentes
2 shallots, minced
10 ml butter
10 ml oil
250 ml fish stock
125 ml 25 % cream
Salt and pepper
Cognac and Ginger Caramel
75 ml lemon juice
15 ml sugar
75 ml honey
15 ml cognac
15 ml freshly grated ginger
- Let scallops soak in white Port wine for 30 minutes in the fridge. Drain and keep resulting liquid.
- In a pan, sauté and brown the shallots in half the oil and half the butter.
- Deglaze with the white Port wine used to macerate the scallops and add fish stock. Simmer for 5 to 10 minutes, letting roughly half the liquid evaporate.
- Add cream, simmer again for a few minutes, and add salt and pepper. Set aside.
Cognac and Ginger Caramel
- If desires, prepare the caramel. In a thick-bottomed pan, boil all ingredients and allow to thicken and simmer for about 15 minutes, or until caramel is smooth and unctuous. Allow to cool and thicken.
- Fry the scallops in the remaining oil and butter on high heat, for 2 minutes on each side.
- Divide the scallops between 4 plates and cover with the white Port wine sauce and a dash of cognac and ginger caramel. Add pepper.
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Preparation: 15 minutes
Cooking time: approximately 10 minutes
Portions: 4
12 fresh asparagus, trimmed
2 colourful peppers, sliced into quarters and de-seeded
Olive oil
Salt and pepper
8 slices of prosciutto
8 slices of hot Italian sausage
8 slices of bocconcini
125 ml of black Kalamata olives
- On a cookie sheet, line up the asparagus and the peppers, skin-side up. Pour olive oil. Add salt and pepper.
- Broil in the upper part of the oven. Figure roughly 5 minutes for the asparagus, and 10 minutes for the peppers, until they begin to turn slightly black. Turn the asparagus over halfway through.
- On an elegant service platter, arrange the roasted asparagus and peppers, prosciutto, Italian sausage, bocconcini and olives.
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