Search

"This is a traditional recipe from Belgium, it's comfort food at it's best."

Ingredients: bouquet garni, salt & freshly ground black pepper...

"Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.)"

Ingredients: fresh ground pepper, Dijon mustard...

"This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987."

Ingredients: confectioners' sugar, sliced almonds...

"Veganized from a old family recipe. It's a really yummy and creamy appetizer. Cooking time is chilling time."

Ingredients: Dijon mustard, dried parsley...

"Pronounced (co-key-saint-jock) is a delicious appetizer or main course. It's easy to make and is simply a white sauce infused with seafood. You can add lobster or crab; serve in individual baking dishes or on a real scallop shell (sold in gourmet shops). It's fun and so good!"

Ingredients: pepper, shrimp...

"This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with..."

Ingredients: corn kernels, salt & freshly ground black pepper...

"This is VERY easy to make and absolutely wonderful. It disappears quickly!! I got the recipe from my friend in Quebec. The original was brought over from France when the first settlers arrived in "Nouvelle France" or Quebec. Somewhere over time it became "Grand-pere" when someone substituted maple syrup for the brown sugar/water..."

Ingredients: cinnamon, milk, nutmeg...

Ingredients: Dijon mustard, dried basil...

"A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire.

The traditional bûche is made from..."

Ingredients: confectioners' sugar, eggs...

"Great little appetizers that will get rave reviews! This is a Rachael Ray recipe from her episode:30 Minute Passport to Quebec! Enjoy! I changed these up a little :8"

Ingredients: extra virgin olive oil, ground thyme...

"Good on bread with red onion confit, hot mustard, olives and cheez. or a good sandwich filler. Freeze well. Translated from french from Le Guide cuisine Vol 6 Numéro 4."

Ingredients: nutritional yeast, roasted sunflower seeds...

"I love crepes, and I got very tired of eggs for breakfast after going low-carb. These are best with savory ingredients (because of the buckwheat), but you could fill with berries and sugar-free whipped cream instead."

Ingredients: eggs, vital wheat gluten...

"From "Fast, Fancy Desserts", Good Food Magazine, May 1987. Prep time does not include 3 hours to chill."

Ingredients: cream of tartar, eggs...

"This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it!"

Ingredients: cumin, dried parsley...