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 à MasterChef Canada, ma passion pour la cuisine n’a fait que grandir. Aujourd’hui, je continue de partager mes recettes, mes astuces et mon amour de la bonne cuisine familiale sur mon site Nourrir la gang!
Elevate Your Baking with Our Dehydrated Sourdough Starter!
Whether you’re a seasoned baker or a beginner eager to explore sourdough, this foolproof dehydrated starter is your perfect companion. Designed for convenience and longevity, it reactivates in just 3 days—bringing you a bubbling, lively starter ready for baking. Sold with instructions on how to rehydrate!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
In Quebec, a fricassée is a rustic, comforting dish that evolved from French culinary traditions. Historically, "fricassée" originates from France and refers to a dish where meat (often poultry or veal) is sautéed and then stewed in a white or light sauce. However, in Quebec cuisine, the term took on a more practical and resourceful meaning.
A Dish of Ingenuity: In rural Quebec, fricassée became a way to repurpose leftovers—typically combining leftover meat, potatoes, vegetables, and aromatic herbs into a one-pan meal.
French Influence: The concept of slow-cooked, flavorful meals using simple, accessible ingredients aligns with French-Canadian cooking, where resourcefulness was key.
Popular in Sugar Shacks & Homes: Fricassée was often made during sugar season, when hearty, satisfying meals were needed for those working at the cabane à sucre. It was a go-to for families looking to stretch leftovers into something delicious.
Regional Variations: Depending on the region, a Quebecois fricassée might include pork, beef, game meat, or even seafood, always paired with root vegetables, onions, and flavorful herbs like thyme, bay leaf, or parsley.
2 tbsp butter (or lard for a more traditional flavor)
1 onion, diced
2 cloves garlic, minced
1 ½ to 2 cups cooked meat, shredded or diced (pork, beef, chicken, or game)
3-4 medium potatoes, cubed
1 cup raw vegetables, diced (carrots, celery, bell peppers, etc.)
½ cup broth or gravy (to moisten and enhance flavors)
1 tsp dried herbs (thyme, parsley, or bay leaf)
Salt & pepper to taste
Optional: A dash of vinegar or Worcestershire sauce for depth of flavor
Sauté aromatics & raw vegetables: In a large skillet, melt the butter over medium heat. Add the onion, garlic, and raw vegetables. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
Add meat & potatoes: Stir in the cooked meat and cubed potatoes, letting them brown slightly for extra flavor.
Incorporate herbs & broth: Mix in the dried herbs, salt, and pepper. Pour in a bit of broth or gravy to keep the mixture moist and flavorful.
Simmer & blend flavors: Let everything cook together for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Serve hot, with fresh bread or homemade pickles for a true Quebecois touch!
Add a fried or poached egg on top for a hearty breakfast version.
Mix in some cheese curds just before serving for a poutine-inspired twist.
Use duck confit for an elevated take on this rustic dish.

💡 Variation Ideas:
Add a fried or poached egg on top for a hearty breakfast version.
Mix in some cheese curds just before serving for a poutine-inspired twist.
Use duck confit for an elevated take on this rustic dish.
Elevate Your Baking with Our Dehydrated Sourdough Starter!
Whether you’re a seasoned baker or a beginner eager to explore sourdough, this foolproof dehydrated starter is your perfect companion. Designed for convenience and longevity, it reactivates in just 3 days—bringing you a bubbling, lively starter ready for baking. Sold with instructions on how to rehydrate!
If you enjoy traditional Québec comfort food, you might also enjoy these classic recipes from our kitchen:
• Pouding Chômeur
• Sugar Pie (Tarte au Sucre)
• Fricassée du Québec
• Maple Roasted Ham
• Creamy Québec Cretons