Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Après mon passage Ă MasterChef Canada, ma passion pour la cuisine nâa fait que grandir. Aujourdâhui, je continue de partager mes recettes, mes astuces et mon amour de la bonne cuisine familiale sur mon site Nourrir la gang!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
âLife is short, laugh more, worry less. R.F.â
Thereâs nothing quite like the sweet, juicy crunch of fresh corn straight from the cob in the peak of summer. Whether youâre picking it up at a local farmersâ market or hauling in a big basket from your backyard haul, fresh corn is a seasonal gift that deserves to shine. Sure, we all love the classic buttered and salted versionâbut why stop there?
Light, airy, and impossibly soft, this homemade Angel Food Cake is a dream for any dessert lover. Made with 12 egg whites, a clever all-purpose flour substitution, and just the right amount of sugar, this recipe delivers consistent, beautiful resultsâwithout fancy ingredients or special flour.
Strawberry season is the sweetest time of year, and these Summer Strawberry Bars are the perfect way to celebrate it! Made with juicy, fresh-picked strawberries and a buttery crumb crust thatâs both crisp and tender, these bars are ideal for backyard gatherings, potlucks, or simply enjoying at home with a scoop of vanilla ice cream. Whether you're craving something fruity and easy or need a quick dessert to feed a crowd, this no-fail recipe is your go-to.
Strawberry season in Quebec is short but glorious â and when those juicy red berries are at their peak, thereâs no better way to enjoy them than in this classic no-bake fresh strawberry pie. The filling is made entirely of uncooked strawberries, tossed in a simple, homemade strawberry glaze that holds it all together in the most delicious way.
This pie has become a summer ritual in our family. I first discovered a version of it at a roadside diner, where I bit into a slice of pie piled high with fresh berries, glistening under a sweet strawberry glaze. No canned filling, no baking the fruit â just fresh-picked flavor at its best. This is my take on that unforgettable pie, perfected over many summers.
Celebrate strawberry season with these soft, wholesome muffins made with juicy fresh strawberries, sweet ripe bananas, and protein-rich Greek yogurt. A touch of spelt flour brings a nutty depth while boosting the fiber contentâperfect for busy mornings or healthy snacks. These muffins are naturally moist, thanks to the bananas and yogurt, and balanced with the tang of buttermilk for that bakery-style texture and flavor. Whether you're looking to reduce refined flour, sneak in some extra nutrients, or just enjoy a delicious muffin packed with seasonal ingredients, this recipe is a must-bake for the whole family.
When the first stalks of rhubarb meet sweet, juicy strawberries, itâs time to make the ultimate spring and early summer dessert: Strawberry Rhubarb Cobbler. This classic recipe pairs tart fruit with fluffy buttermilk biscuits, all baked to golden perfection. The fruit bubbles up, the topping turns crisp and golden, and the scent? Irresistible. Itâs perfect served warm with a scoop of vanilla ice cream or a generous dollop of whipped cream.
Some recipes stand the test of timeâand this one is a true classic in my kitchen. I first discovered it as a teen, printed right on a jar of Hellmannâs mayo. Since then, itâs become my familyâs all-time favorite chocolate cake. Over the years, my handwritten copy of the recipe has collected its fair share of smudges and cocoa fingerprintsâa sure sign of how often I return to it.
What makes it special? Mayonnaise. It sounds strange at first, but donât let that stop you. Mayo is made of eggs and oil, both of which are essential in cake baking. Instead of adding them separately, this recipe blends them into one secret ingredient that gives the cake an unbelievably moist and tender crumb. Itâs easy to make, hard to mess up, and always a crowd-pleaser.
Steak is definitely a luxury for me, and something I truly savorâbut Iâve found a way to enjoy it affordably, especially when my grandsons are visiting. This super crunchy fried steak served over creamy mushroom linguini is a personal favorite. I first made it with beautiful thin cuts of beef and my go-to Favuzzi linguini for two, then remade it for the boys the next day using their favorite: rigatoni.
Lilacs (Syringa vulgaris) arenât just for showâthey've been used in traditional herbal practices, though quietly and without much fanfare. Here are a few gentle health notes:
Calming Aromatherapy: The soft scent of lilac is known to uplift the mood and help ease stress. A whiff of lilac-infused lemonade is like aromatherapy in a glass.
Digestive Tonic: Historically, lilac infusions were used in folk medicine to stimulate appetite and soothe digestive discomfort.
In Quebec, late May and early June bring a fleeting, fragrant miracle: the bloom of lilacs. These old-fashioned flowers, often found lining driveways, backyards, and parks, burst open in clusters of lavender, pink, or white. Their sweet scent is unmistakable â nostalgic, calming, and powerful enough to evoke memories with a single breath.
And what better way to preserve this joy than by capturing it in a glass? Lilac lemonade is not only beautiful and refreshing, but it also brings that delicate floral aroma into the kitchen. With just a few ingredients and a handful of blossoms, you can toast the season in the most delicious way.
If you've only had âBelgian wafflesâ at a brunch spot or from a box mix, you're in for a sweet surprise. These Liège waffles are the real dealârich, chewy, and studded with caramelized pockets of Belgian pearl sugar. Unlike the light and fluffy Brussels-style waffles, Liège waffles are made from a buttery brioche-style dough thatâs folded with crunchy sugar pearls that melt and crisp up in the waffle iron. The result? A golden, slightly sticky waffle with addictive texture and bold flavor.
There is something about gelato that is reminiscent of all that is good in life. Gelato still has dairy products, it is much like ice cream, but what the Italians did differently from us, is that they use more more flavour in their mixture to start with, there is a true concentration of whatever flavour you wish to use and that makes it lighter and more full flavoured in your mouth, a real party of the taste buds.
In 2018, my son Xavier and I embarked on a delightful baking adventure to create a Lightning McQueen cake for my grandson Sylbert's birthday. Xavier's meticulous attention to detail brought the iconic character to life, making it a memorable centerpiece for the celebration. This cake not only delighted Sylbert but also became a favorite among readers. Now, I'm excited to share an updated version of our tutorial, enriched with clearer instructions and tips to help you recreate this showstopper.
This recipe is one of those hidden gems that might seem simple at first glance, but trust me, it packs a punch in terms of flavor and versatility. Whether youâre in a rush or have time to let it marinate all day, this dish will never disappoint! Itâs my go-to for transforming less expensive cuts of meat and poultry into something that tastes gourmet.
Natural compounds found in plant-based foods.
They give fruits and vegetables their color, taste, and smell.
Act as antioxidants and anti-inflammatories in the body.
When you're craving something comforting but don't want to spend all evening in the kitchen, this creamy orzo risotto with pancetta, peas and spinach hits all the right notes. It's the kind of dish that feels indulgent, yet comes together in under 30 minutes with just a handful of ingredients.
Instead of arborio rice, this quick risotto uses orzo pasta, which cooks faster and still delivers a luscious, silky texture. The pancetta brings a salty depth, while fresh peas and baby spinach add a welcome pop of spring colour and freshness. A touch of butter and shaved Parmesan finish it off with just the right amount of richness.
This 5-ingredient sheet pan sausage and sweet potato roast is my kind of cooking â simple, cozy, and full of flavour. Perfectly portioned for one or two people, itâs a no-fuss dinner that comes together in under an hour with minimal prep and cleanup.
I used locally made sausages from a nearby butcher (support local!) paired with sweet potatoes, grey shallots, grainy mustard, and a drizzle of pomegranate molasses for a sweet and tangy finish. Roasted all together on a parchment-lined sheet pan, itâs both rustic and refined, and easily scalable â whether you're cooking for 2 or 8.
As spring unfurls her tender green fingers, I find myself planning more than just a garden â I'm planting the beginnings of meals shared on frosty nights, the spark of summerâs heat captured in a fiery sauce, the earthy comfort of roasted roots long after the leaves have fallen.
This year, Iâm growing with preservation in mind. Each seed I tuck into the soil carries the hope of jars lined up neatly in the pantry, of flavors deepened by time, of nourishment ready when the earth sleeps.
