< Back Brown Tarragon Sauce Prep Time: 5 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A rich brown sauce infused with dry tarragon, red wine, and demi-glace, simmered to a savoury and aromatic finish. Ingredients 1 package Demi-glaze ½ cup water ½ red wine 1 teaspoon dry tarragon salt and pepper Preparation Add the water and tarragon to a saucepan and simmer for 2 minutes. In another bowl, mix the red wine and the Demi-glaze, then slowly add to the hot water, whisking continuously Simmer for 5 minutes and whisk every couple of minutes. Season with salt and pepper Previous Next

< Back Horseradish Butter Prep Time: 10 mins Cook Time: Serves: 18 Level: easy Soucre Alevia's Kitchen Short Description Smooth and savoury, our Horseradish Butter blends creamy Canadian butter with a bold horseradish kick, perfect for enhancing any dish. Ingredients 1 lb unsalted butter, whipped 8 tablespoons horseradish 1 tablespoon salt 1 tablespoon white pepper Preparation In a mixing bowl, add the butter, whip until light and fluffy, and add the other ingredients. Place mix on parchment paper in a line and roll into a tube, or it can be piped out into rosettes and refrigerated Previous Next

< Back Butter Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A silky, classic butter sauce made with cream, white wine, lemon juice, and Worcestershire, finished with softened butter for a rich, smooth touch. Ingredients ½ qt heavy cream, reduced by half 1 dash salt and pepper 1 oz dry white wine 1 dash Worcestershire sauce 1 dash lemon juice 2 oz softened butter Preparation In a pan, reduce the cream, over low heat, by half or until thick. Whisk gently together white wine, salt, pepper, lemon juice and Worcestershire sauce with the reduced cream Cut the butter into cubes and whisk the butter into the sauce very slowly over low heat. When butter is dissolved, turn the heat off and let stand until ready to use Previous Next

< Back Soda Bread Prep Time: 10 mins Cook Time: 40 mins Serves: 6 Level: easy Soucre Alevia's Kitchen/Kim Short Description Savour our traditional soda bread—rustic and golden-crusted, made with buttermilk for a tender crumb and classic, comforting flavour. Ingredients 450 grams or 2 cups AP Flour 1 teaspoon salt 1 teaspoon baking soda 370 ml of buttermilk Preparation Heat oven to 350°F Combine all ingredients in a bowl; mix until dough forms Place on a floured baking sheet in a log form. Brush with an egg wash. Cut an X across the top and bake for 40 minutes Previous Next

< Back Blackened Shrimp Quesadillas Prep Time: 15 mins Cook Time: 15 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Shrimp seasoned with blackening spices are baked and mixed with sautéed peppers, onions, and cheddar cheese, then sandwiched between flour tortillas and baked until crispy for a bold and delicious quesadilla. Ingredients 10 oz shrimp, 70/90 shrimp, raw 2 oz vegetable oil ½ green pepper, diced ¼ red bell pepper, diced ⅛ onion, diced 8 oz cheddar cheese, shredded 8 flour tortillas 3 pinches of blackening seasoning Pan spray Preparation Preheat oven 350ºF Wash shrimp and season with blackened seasoning. Place shrimp on a sheet pan and bake at 300°F for 10 minutes. In a saucepan, add some oil, sauté the onions until translucent, set aside, then sauté the peppers until crisp. In a bowl, add the shrimp, peppers, and onion together, and set aside Grill or use a skillet to brown shells on both sides, place them on a sheet pan with a liner and wrap until ready Lay out 4 tortilla shells flat. Place half of the cheese on the shells, add the shrimp mix, and top with the rest of the cheese. Add the other tortilla shells on top Place on a lined sheet pan and bake at 350°F for 5 minutes. Serve with remoulade sauce or salsa Previous Next

< Back Alevia's Escargot En Crouté Prep Time: 30 mins Cook Time: 60 mins Serves: 6 Level: advanced Soucre Alevia's Kitchen Short Description This recipe showcases a delightful blend of fresh ingredients, combining rich flavors and textures to create a satisfying dish. Perfect for any occasion! Ingredients 4 teaspoons garlic, chopped 2 oz parsley, chopped 4 oz mushroom, cut ¼ 4 oz red and green bell pepper, diced 2 oz onion, diced 2 pinches anchovy paste 6 each artichoke heart, cut in ¼ 8 oz butter 2 cans snails, washed and dried 2 pinches basil, fresh, chopped 2 pinches thyme 2 pinches black peppercorns 12 oz veal demi-glace 4 oz white wine 2 oz brandy 2 pinches salt and white pepper 2 dashes lemon juice 2 dashes Worcestershire sauce 2 pinches cayenne pepper 2 each tomato, cleaned and chopped 2 each puff pastry sheet 2 each egg, egg wash Preparation In a skillet, add 1 oz of butter and melt; add the garlic and sauté. Then add the mushrooms, peppers, onion, basil, thyme, peppercorns, and sauté until tender. Add the pinch of anchovy paste, artichoke quarters and the snails Simmer for a few minutes, then add the white wine, brandy and veal demi-glaze, season with lemon juice, Worcestershire sauce, cayenne pepper, and salt. Simmer for 10 minutes; add the tomatoes and fresh chopped parsley and slowly blend in the 3 oz of butter. When finished, place in an oven-proof bowl, cut puff pastry rounds, top the bowls, and egg wash, place in oven at 400ºF and bake until golden brown. Serve right away Previous Next

< Back Hot Spinach and Artichoke Dip Prep Time: 10 mins Cook Time: 20 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description A creamy, savoury blend of spinach, artichokes, and melted cheeses, this hot dip is a comforting classic perfect for sharing. Ingredients ½ lb frozen spinach, drained 2 oz unsalted butter 1 onion, diced small ½ teaspoon chopped garlic, minced 2 tablespoons flour, all-purpose 1 cup heavy cream 1 ⅛ teaspoon lemon juice ¼ teaspoon hot sauce ¼ teaspoon salt 3 oz Parmesan cheese, grated 2 tablespoons sour cream 2 oz mozzarella cheese ½ can artichoke hearts, diced Preparation Strain spinach well through a strainer; it must be dry, then chop it In a saucepan, melt the butter, add the garlic and onions and sauté for 3-5 minutes. Add the flour to make a roux. Stir for 1 minute; add the cream very slowly to avoid lumps. The mix will thicken when the sauce comes to a boil; watch that it doesn't burn. When thickened, add the lemon juice, hot sauce and Parmesan cheese Remove from heat and let stand for 5 minutes. Stir in sour cream, and fold in spinach, artichokes, and cheese. Stir until the cheese is melted. Serve with tortilla chips Can be portioned and microwaved later Previous Next

< Back Chipotle Mayonnaise Prep Time: 10 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description A creamy, smoky chipotle mayonnaise made with blended chipotle peppers in adobo, mayonnaise, and a squeeze of fresh lime for a zesty kick. Ingredients 2 cups mayonnaise 2 tablespoons creole mustard 2 chipotle chile canned in adobo 1 dash salt and white pepper 1 dash lemon juice Preparation In a food processor, add the mayonnaise, mustard, and peppers and mix well on low. Season with lemon juice, salt, and pepper. If too thick, add some lukewarm water to it Previous Next

< Back Country Fried Steak Prep Time: 10 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Tender steaks are dredged in seasoned flour, browned, then baked and simmered in a creamy onion and garlic sauce with a splash of red wine and rich beef base. This classic country fried steak delivers hearty, comforting flavour in every bite. Ingredients 1 cup of flour 8 country fried steaks 6 oz oil 1 pinch salt and white pepper 1 onion, sliced ¼" thick 20 oz water 4 oz heavy cream 4 oz red wine 2 tablespoons garlic, chopped 2 tablespoons beef base 1 pinch salt and white pepper Slurry Preparation Preheat oven to 350ºF Place the flour in a pan and season with salt and pepper. In a saucepan, add the oil and warm to medium-high. Dredge the steaks in the flour and then brown them on both sides. Place meat on a sprayed baking sheet and bake at 350ºF for 15 minutes In the same saucepan, sweat the onions until brown, and season with salt and pepper. Then add the garlic and deglaze with the red wine. Reduce by half, and then add the water and beef base Simmer for 5 minutes, add the cream, and thicken lightly with the slurry. Place the country-fried steaks back into the sauce and simmer for 5 minutes, season to taste Previous Next

< Back Potted Shrimp Prep Time: 30 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Savour our Potted Shrimp—succulent shrimp gently mixed with sautéed shallots, mushrooms, and fresh herbs, then topped with rich ghee for a delicately spiced, melt-in-your-mouth appetizer. Ingredients 2 cups of cooked shrimp, diced 1 shallot, diced 1 cup sliced mushrooms 1 tablespoon of mixed fresh herbs, chopped (thyme, rosemary, parsley) ¾ teaspoon of nutmeg ¾ teaspoon of ground ginger 12 oz Ghee salt and pepper Preparation Dice up the cooked shrimp and set aside. Add 1 oz of Ghee to a skillet and sauté the shallot and mushrooms; add the herbs and blend once cooked. Let cool to room temperature Once the mushroom mix is cooled, add the shrimp and mix well. In another saucepan, melt the Ghee, remove it from the heat Place the shrimp and mushroom mix into ramekins and then pour the Ghee over the top. Place in the fridge covered or freeze for later use Bake at 350°Ffor 20 minutes if using later Previous Next

< Back Herbed Pork with Apples Prep Time: 2 hrs Cook Time: 1 hr Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description Tender pork cooked with fresh herbs and sweet apples for a delicious savoury-sweet combination. Ingredients Marinade: 1 ½ teaspoons dried sage ½ teaspoon dried thyme ½ teaspoon dried rosemary ½ teaspoon dried marjoram 1 pinch salt and pepper Apple Mix: 2 apples, peeled, cored, and diced into 1-inch cubes ½ red onion, diced 1 ½ tablespoons brown sugar Sauce: ½ cup apple juice ⅓ cup maple syrup 3 lb pork loin Preparation In a bowl, combine the sage, thyme, rosemary, marjoram, salt, and pepper. Rub the roast and let stand for 2 hours in the fridge In another bowl, mix the apples and onions with the brown sugar, set aside Preheat oven to 325°F Bake the pork roast for 1 hr or until internal temperature reaches 155°F; drain the fat and juices from the pan into a saucepan and add the apple mixture. Spoon the apples around the pork and cook for another 30 minutes Remove the roast from the pan and let it rest. To make the gravy, pour drippings from the pan into a saucepan, skim the excess fat from the meat juices, and stir in the apple juice and syrup. Reduce over medium heat until the liquid has reduced by half. Pour over the top once the pork has been sliced Previous Next

< Back Cobbler Base Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A simple cobbler base made with Bisquick, sugar, cinnamon, heavy cream, water, and melted butter, creating a sweet and tender foundation for fruit desserts. Ingredients 1 cup Bisquick® baking mix ½ cup heavy cream ½ cup water ½ teaspoon cinnamon ½ cup unsalted butter, melted 1 cup sugar Preparation Mix the Bisquick® with sugar and cinnamon, then add the heavy cream and water. Mix with a whip until smooth. Add the butter to the pan when ready to cook Previous Next