I picked up this recipe in Genevieve O’Gleman’s cookbook Les Lunchs and made a few twists to it to boost flavor. I was particularly impressed by how these came out of the oven crispy but not dry. Give it a try for your Meatless Mondays! SERVING SIZE Serves 6 INGREDIENTS 1/2 cup of whole wheat … More Oven Baked Falafels
David and I discovered this perfect roasted chicken at Jody Williams’ restaurant “Buvette” in Paris and it’s been our go to recipe ever since. The task of roasting a whole chicken might appear daunting to a few people but it tastes so much better than chicken breasts alone. Bonus: you can use the leftover meat … More Poulet Rôti from Buvette
Healthy muffins are the perfect the breakfast companion to yogurt and fresh fruit. In this recipe, Giada de Laurentiis dials back on sugar and fat and boosts the protein content by adding almond meal to the batter. The result is a light muffin with a hint of sweetness you will want to pair with your … More Orange, Almond and Olive Oil Muffins
After hosting Thanksgiving, the idea of throwing a dinner party Friday night seemed daunting but we pulled it together thanks to Ricardo Larivee’s Salmon Tartare recipe. It did involve having David travel to Japantown to get sashimi grade salmon but that was well worth the effort. We served it with sourdough crostinis and a simple … More Salmon Tartare
This Alton Brown recipe uses honey in lieu of sugar which is a win and was recommended to me by my best friend Jean from Cleveland OH. Link to recipe: https://www.foodnetwork.com/recipes/alton-brown/cranberry-sauce-recipe2-1944111 Recipe featured in Thanksgiving 2019 Menu : comforting and indulging. Gobble Gobble!
In this recipe, chef Emma Cardarelli from Montreal revisits the iconic Italian Wedding Soup and elevates it to a meal of its own. The celery root adds a wonderful depth to the broth and the meatballs are soft and airy. From Josee Di Stasio cookbook A la Soupe. INGREDIENTS 1/2 cup of breadcrumbs 1 cup … More Emma’s Meal Soup by Josee Di Stasio
L’Enclyclopedie de la Cuisine de Jehane Benoit is an iconic French Canadian cookbook that was first published in 1963. I believe my mom received this cookbook when she got married in 1977 and it became a staple in her kitchen. My partner David also gifted me a re-edition for Christmas in 2004. Although the recipes … More Apple Crisp from Jehane Benoit
I received a lot of requests from followers for this recipe so I took it upon myself to create this blog and translate this recipe from my native Quebec to you! INGREDIENTS For the Broth 6 cups of low sodium chicken or vegetable broth 3 to 4 tbsp of soy sauce 2 tbsp of rice … More Ginger Turkey Meatballs Soup by Josee DiStasio
Effortlessly Chuck 