Thursday, January 16, 2014

Floppy Lettuce

Floppy lettuce, fear no more - your consumers will not throw you away after this simple tip. They will enjoy you as if you were a fresh and crispy lettuce they just picked from the garden. 

Lettuce eaters, the simple tip is: soak wilted lettuce leaves in a bowl of cold water overnight. That's it! 

Et voilà ! Bon appétit! 

Decadent Banana Bread

A a big morning smoothie drinker, I tend to grab for the biggest bunch of banana at the market. As a result, I often have too many in my fruit basket and some brown or blacken before I can use them. Since I do not like to throw food away, I sometimes make this easy recipe . If the rest of my family is overdosing on bananas, I still make the cake and I freeze it for that perfect snowy day where everyone is craving a fresh hot cake right out of the oven. 

Decadent Banana Bread
Serves 5 - 10
Prep time: 10 - 15 Minutes
Cooking Time: 45 Minutes


. 1 dollup of room temperature butter and sugar for the dish
. 1 teaspoon yeast ( baking powder)
. 1/2 jar of crème fraîche (or sour cream ) (1.25 cup)
. 100 grams of room temperature butter (one stick)
. 250 grams of sugar flavored with vanilla (1.25 cup)
. 200 grams of flour ( 1.5 cups )
. 2 large eggs
. 3 very very ripe bananas


. 1 small bowl
. 1 large bowl to mix and 1 whisk or an electric mixer
. 1 scraper
. 1 baking dish


Preheat oven to 350 ° F. Butter and sugar a baking dish.
Mix the yeast and cream in a small bowl and set aside.
Mix all dry ingredients (in order). Add eggs, then the contents of the bowl and cream yeast.
Continue mixing until you get a fairly liquid batter. Add bananas. 

Pour into baking dish. Bake at 350 ° F (176 ° C) for about 35-45 minutes , or until dough is golden.

Serve warm or cold.

Et voilà. Bon appétit ! 

The 10 Minute Jam

As my Mom calls it, the fruit confite is the perfect remedy for bruised and soft berries that have been sitting around your kitchen since the 2-for-1 sale at the market, or the overly ambitions picker. It's also the perfect remedy for taking buttered toast to the next level, or sweetening your morning yogurt. 

All you need for this quick confite is your berries, sugar and a few staple kitchen utensils. You'll want to linger in your kitchen all day after cooking this deliciously fragrant recipe. 

Strawberry Confite (The 10 Minute Jam) 
Serves 1 - 10 People
Prep Time: 10 minutes
Cooking Time: about 10 minutes


- 500 grams of strawberries, cut in halves or quarters
- 375 grams of sugar


- a jelly or a pan or pot with high sides
- a large wooden spoon
- a small plate to test the jam
- two sterilized jars with lids


Halve or quarter the strawberries, removing the damaged parts. Weigh and make sure you have about 500 grams.

Pour into the pan / pot. Add the sugar. Mix. Bring to boil. 

After 10 minutes , start checking to see if the confite is setting. You can say it’s set when the boiling noise is different. To test whether the confite is done, take a little juice on wooden spoon , put one drop on the plate, tilt plate. If the drop is no longer liquid, theconfite is done.

Immediately pour the in jars and store in the fridge. The confite must be eaten quickly.

Suggested uses: in yogurt , on fresh or toasted bred, on a ice cream, a pie, deco for any dessert.

Et voilà! Bon appétit! 

Sunday, December 22, 2013

The Homemade Mayonnaise

Before you read, check your kitchen to make sure it is stocked with mayonnaise spreadable goods - breads, leftover cold meats or fish, french fries... pumpkin bread (yea that happened)...

Ok. Good. Now take an egg out of your fridge, cancel your Weight Watchers subscription and we can begin.

Homemade mayonnaise is very easy to make, and so delicious. You can use this basic recipe with all kinds of dishes, and it can last up to a month in the fridge - just be mindful as it is an egg dish. 

Note: in order to know if your eggs are good to eat, plunge them in a water bin. The sinkers are good, don't eat the ones that float.

La Mayonnaise
Serves 1 - 10 people
Time: 10 minutes (after egg has reached room temp)


1 egg yolk
1 tablespoon strong Dijon mustard
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- about 1½ cup of oil (NOT olive oil)


- An electric egg beater or stand up mixer

Make sure all of your utensils and ingredients are at room temperature. I get my egg yolk sitting out in the salted mustard in the bowl for 30 minutes before I start making the mayo. 

Mix all ingredients with the beater at medium speed, adding the oil gradually while the mixer is on. Mix until mayonnaise is firm.

 Et voilà ! Keep refrigerated. Eat.

Friday, December 20, 2013

Cheese Pie

Dwellers of cold places tune in, for here is a pie that will insulate your body against the harshest winter storms. Bikini loving readers you may want to steer clear because your taste buds will betray you. Or don't, because it's awesome.

This spinoff of the "tarte au maroilles", a Northern-French specialty is the like heaven for the quiche and pizza lovers. And just like those two staple dishes, it is super easy to make and great for clearing out the smelliest part of your long-since-emptied fridge.

The Cheese Pie.
Makes about two 10" pies
Serves 4-10 people


- all of the cheeses and bits of cheeses left over in your fridge. It is nice to have a combination of sharp and tangy cheeses with some softer milder ones. Even powdered cheeses like parmesan is great in this!

- 4 Eggs
- 4 tablespoons of salted butter
- 1/2 teaspoon of cayenne pepper
- 1 1/2 cups of whole milk (might as well go all the way, right?)
- salt & pepper to taste
- your favorite pie crust, homemade or store-bought x 2

Preheat oven to 360º.

Cut up all the little pieces of cheese and put them aside.
Beat the eggs and combine with the milk and butter.
Add cheese on top.
Cook for about 20 minutes.

Serve warm with a nice fresh simple green salad and a citrus vinaigrette. Or with a side of pie.
This pie freezes very well so you can save it for potlucks with your friends or cut it up in small pieces for little amuse bouches.

Bon appétit mes amis !