This recipe showcases a delightful blend of fresh ingredients, combining rich flavors and textures to create a satisfying dish. Perfect for any occasion! < Back Alevia's Escargot En Crouté Prep Time: 30 mins Cook Time: 60 mins Serves: 6 Level: advanced Soucre Alevia's Kitchen About the Recipe 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

Creamy potatoes whipped with caramelized onions, horseradish, butter, and cream, finished with a touch of chicken base for a savoury, flavourful side. < Back New England Onion and Horseradish Potatoes Prep Time: 10 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ lbs potatoes 1 teaspoon of chicken base 1 onion sliced 1 ½ tablespoons horseradish 2 tablespoons of butter 4 oz heavy cream salt & pepper 1 oz oil Preparation Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy While the potatoes are mixing add the, caramelize onions Then add the cream, butter and horseradish and blend for another 3 minutes. Season with salt and pepper Previous Next

Fluffy mashed potatoes topped with a savoury blend of Herb du Provence, Parmesan, and crisp bread crumbs, baked until golden and delicious. < Back Mashed Potatoes w/ Herb Bread Crumb Topping Prep Time: 10 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ½ lbs potatoes 1 teaspoon of chicken base 2 tablespoons of butter 4 oz heavy cream salt and pepper Topping: 1 ⅞ teaspoons Herb du Provence seasoning ¼ cup bread ¼ cup Parmesan cheese Preparation Cook the potatoes with some chicken base and water until tender, drain, then place into a mixing bowl and whip until light and fluffy. Season to taste and place the mashed potatoes into an oven-proof dish Mix the topping ingredients and top the potatoes; bake at 350°F for 20 minutes or until crispy Previous Next

A creamy crab filling made with whipped cream cheese, lump crabmeat, mozzarella cheese, Worcestershire sauce, lemon juice, Florida Bay seasoning, white pepper, and parsley is piped into baked mini potato skins. The filled skins are then baked again until golden brown for a savoury, flavourful appetizer. < Back Crab Popover Prep Time: 15 mins Cook Time: 25 mins Serves: 12 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 4 oz cream cheese 1 oz lump crabmeat 1 oz crab claw meat ¾ cup mozzarella cheese ¾ teaspoon Worcestershire sauce 1 ¼ teaspoons lemon juice ½ teaspoon Florida Bay seasoning ⅛ teaspoon white pepper 1 pinch parsley, for colour 12 potato skins, mini Preparation Preheat oven 350ºF In a mixing bowl, cream the cream cheese until fluffily, then add the crab meat, mozzarella cheese, and seasonings and whip together In the meantime, bake the potato skins for 15 minutes or until brown. Then pipe the mix into the shells. Bake in the oven at 350ºF until brown, 10-12 minutes Previous Next

Savour our golden, savoury Dutch baby for two—topped with smoked salmon, golden berries, hard-boiled eggs, micro-greens, and a creamy dill sauce, perfect for sharing a unique and elegant meal. < Back Savory Dutch Baby for Two Prep Time: 15 mins Cook Time: 15 mins Serves: 2 Level: advance Soucre Alevia's Kitchen About the Recipe Ingredients Crust: ½ cup all-purpose flour 2 tablespoons sugar 2 teaspoons finely chopped thyme leaves ¼ teaspoon dry dill weed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 tablespoons finely grated Parmesan, plus more for serving 4 large eggs 1 cup whole milk 4 tablespoons unsalted butter, cut into pieces Topping: 2 oz smoked salmon 2 oz sliced golden berries ¼ sliced red onion 3 sliced hard-boiled eggs 1 plum tomato 1 oz micro-greens ¼ can of mandarin orange sprigs of fresh dill Sauce: 4 oz Devon double cream 1-2 oz of half & half to thin out dash of fresh dill chopped Preparation Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 tbsp Parmesan in a small bowl Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine Heat a 10"cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat the skillet. Pour batter into hot melted butter in a skillet. Transfer to oven and bake until puffed and golden brown, 12–15 minutes Sprinkle Parmesan over the pancake before serving Layer the ingredients as you would like the presentation to look. Finish with the dill sauce Previous Next

Thinly sliced potatoes and green onions baked in a rich cream sauce with parmesan cheese, finished until golden and bubbling for a savoury, comforting side. < Back Parmesan Scalloped Green Onion Potatoes Prep Time: 20 mins Cook Time: 60 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ¼ qts heavy cream 9 ⅔ oz water 1 ¼ tablespoons chicken base 1 ¾ cups parmesan cheese 4 green onion 6 potatoes, washed, sliced 1 pinch salt and white pepper slurry Preparation In a saucepan. add the cream and water. Then simmer for 5 minutes and add the chicken base. Bring to a boil and thicken with a slurry thick enough to coat a spoon. Add the cheese and green onions. Finish with salt and pepper Spray the bottom of the 8*8 pan and place one layer of potatoes on the bottom. Layer with ⅓ of sauce and repeat 3 times, so you have 3 layers with sauce. On the top layer, spray with Pam and season with salt and pepper Bake at 350°F with foil covering for 45 minutes, then remove foil and bake another 15 minutes until brown on top. Let stand for 10 minutes before serving Previous Next

Indulge in tender pork marinated with Calabrian pepper, served with crispy sushi rice and a zesty arugula salad. This fresh, flavorful dish brings together local ingredients and global inspiration for a truly satisfying meal. < Back Crispy Pork Bites Prep Time: 10 mins Cook Time: 15 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Marinate: 1 large pork tenderloin fillet cut into bite-size pieces 2 tablespoons of vegetable oil 1 tablespoon apple cider vinegar 1 tablespoon cornstarch 2 teaspoon Calabrian pepper paste ½ teaspoon of salt Frying: ½ cup of cornstarch 1 to 2 cups of vegetable oil. Fill the pot just enough to cover the pork 1 tablespoon of butter 3 cloves of garlic sliced Saute: ¼ onion sliced ½ yellow pepper julienne ½ red pepper julienne Sides: Crispy sushi rice Arugula salad tossed with lemon olive, lemon juice, salt and pepper Garnish: 2 teaspoons salt 2 teaspoons white pepper 2 teaspoons black pepper Dash of Calabrian pepper paste Chopped green onion Lemon wedges Preparation Combine the cut pork with the oil, apple cider, 1 tablespoon of cornstarch, Calabrian pepper paste, and salt. Mix well until the pork is evenly coated. Marinate it for 15-20 minutes. In a small bowl, mix together the salt, white pepper, and black pepper. Set aside for garnish. Heat enough oil in a medium-sized pan to cover half of the pork. Heat it over medium heat until it’s hot. Prepare a plate lined with paper towels. In a skillet, melt the butter and add the garlic and peppers. Fry them until the garlic turns pale golden and crisps up on the edges for 1-2 minutes. Remove them from the skillet and drain them on the paper towel-lined plate using a slotted spoon. Previous Next

A quick and refreshing cucumber salad with a tangy sesame-soy dressing, perfect for a light side dish. < Back Asian Cucumber Salad Prep Time: 12 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 teaspoon sesame seed oil 2 cups cucumber, sliced ¼"thick 1 teaspoon salt 1 tablespoon sugar 1 tablespoon soy sauce ¼ cup rice vinegar 1 teaspoon sesame oil 2 teaspoons sesame seeds Preparation Wash and peel the cucumbers and slice ¼ inch thick and place in a bowl; add the salt and let stand for 5 minutes Add sugar, soy sauce, rice vinegar, and sesame oil in another bowl. Pour this over the cucumbers and let stand for 20 minutes and then sprinkle with sesame seeds Previous Next

Tender beef tips are sautéed with ginger, cloves, and red pepper, then tossed in a rich, spicy peanut sauce and finished with roasted peanuts and scallions for a flavourful Thai-inspired dish. < Back Beef Tips with a Thai Peanut Sauce Prep Time: 20 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb beef tips, julienned 1 tablespoon peanut oil 1 teaspoon ginger root 2 cloves 1 medium red pepper Sauce: 1 cup beef broth 2 tablespoons soy sauce 2 tablespoons peanut butter 2 teaspoons toasted sesame oil 1 teaspoon hot sauce Garnish: ¼ cup dry roasted peanuts ¼ cup scallion, chopped Preparation In a saucepan, put all the bottom 5 ingredients together and bring to a boil. Simmer until it thickens In another skillet, heat the oil and then sauté the ginger root and cloves together. Add the red peppers and beef and sauté until tender Then add the 1 cup peanut sauce and stir together. Finish with the peanuts and sliced scallions Previous Next

Fluffy egg popover filled with savoury beef. A hearty and satisfying choice for any meal. < Back Egg Popover w/ Beef Prep Time: 15 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6 oz beef tenderloin, julienned ¼ sliced onion ½ red pepper julienned 1 teaspoon garlic chopped 1 teaspoon dry cilantro 6 oz mixed cheeses 12 eggs whipped 1 teaspoon baking soda salt and pepper 2 teaspoons olive oil blend Preparation Preheat the oven to 350°F In a hot skillet, add the oil and sauté the onions and peppers for 4 minutes, then add the beef and cook until the meat is medium well. Season with cilantro, salt, and pepper In a bowl, whip the eggs until light, add the baking soda and season with salt and pepper. Spray the muffin pans with pan oil and add the meat mixture. Then add the cheese, pour the egg mixture over the meat and cheese Place in the oven and bake for 20 minutes or until nicely brown on top. Serve with fresh salsa and hot sauce Previous Next

A homemade cobbler topping made by mixing flour, sugar, confectioners' sugar, melted butter, vanilla extract, and a pinch of salt into a crumbly, sweet dough perfect for sprinkling over fruit before baking. < Back Cobbler Topping from Scratch Prep Time: 10 mins Cook Time: Serves: 10 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 cups flour ½ cup sugar ½ cup confectioners' sugar 4 oz unsalted butter, melted ½ tablespoon vanilla extract 1 pinch salt Preparation Mix all dry ingredients in a bowl. Melt the butter and mix it all, then add the vanilla. It will be a nice crumble mix Previous Next

Moist, citrusy cake inspired by the Harvey Wallbanger cocktail, with hints of orange and vanilla. < Back Harvey Wallbanger Cake Prep Time: 15 mins Cook Time: 45 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 package Duncan Hines golden yellow cake mix 1 box vanilla instant pudding ½ cup vegetable oil 4 eggs ¼ cup Vodka ¼ cup Galliano ¾ cup fresh squeezed OJ Glaze: 2 cups powdered sugar 4 tablespoons of Limoncello-homemade 2 tablespoons grated orange peel Preparation Preheat oven 350ºF In a mixing bowl, combine all ingredients and beat for 4 minutes. Bake in a greased and floured 10 or 12-cup Bundt Pan for 45 - 50 minutes or until cake tests done Cool in pan for 10-15 minutes; invert on a wire rack or serving plate to complete cooling, about one hour Top with Orange Glaze: Orange Glaze - mix powdered sugar, 1 tablespoon Limoncello and orange peel. Stir in remaining Limoncello 1 teaspoon at a time until smooth Previous Next