< Back Herbs du Provence Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Aromatic and creamy, our Herbs du Provence Sauce blends classic French herbs with a savoury touch, elevating any dish with its refined flavour. Ingredients 20 oz heavy cream ½ tablespoon chicken base 1 oz dry white wine ½ teaspoon Herbs du Provence 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Slurry Preparation Place all ingredients into the saucepan; boil and then simmer for 10 minutes. Tighten the sauce with a slurry, stirring while adding. The sauce should coat the back of the spoon Previous Next

< Back BBQ Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description A tangy homemade BBQ sauce with a perfect balance of sweetness and spice, ideal for grilling or dipping. Ingredients 1 cup ketchup ¼ cup apple cider vinegar ⅛ cup brown sugar, packed 1 tablespoon honey ½ tablespoon Worcestershire sauce ½ tablespoon lemon juice 1 teaspoon house seasoning (see recipe) 1 dash salt and pepper ½ teaspoon hot sauce Preparation In a saucepan, add everything together and whip. Bring to a low simmer and allow the sauce to thicken Transfer to a plastic or glass jar and let cool Previous Next

< Back Chorizo Sausage Tapenade Prep Time: 15 mins Cook Time: 20 mins Serves: 20 Level: easy Soucre Alevia's Kitchen Short Description A savoury tapenade made with cooked chorizo sausage, steamed asparagus, and Parmesan cheese, blended and seasoned for a bold, flavourful spread perfect for crostini. Ingredients 1 ¼ lbs Chorizo, cooked ½ lb asparagus, steamed, diced small ½ cup Parmesan cheese 1 pinch salt 20 slices of crostini's Preparation Take the sausage out of the casing and fry it. Wash the asparagus and dice small, then steam until al dente When the sausage is cooked, drain most of the oil, put it in the food processor with the cheese, and mix. Then place it into a bowl and add the asparagus. Season with salt Marinate overnight before serving. When ready to serve warm in a 350℉oven for 15 minutes and serve with the French bread crostini's Previous Next

< Back Curry Chicken Salad Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Tender grilled chicken is tossed with mayonnaise, curry powder, lemon juice, green onions, chutney, and toasted nuts for a creamy, flavourful salad. Let it rest overnight to enhance the taste and enjoy a satisfying, globally inspired dish. Ingredients 1 ½ lbs chicken, grilled, small dice 1 pinch salt and pepper 1 oz vegetable oil ½ cup chutney ½ cup toasted walnuts or almonds 1 cup mayonnaise 1 teaspoon curry powder 1 tablespoon lemon juice ½ cup green onion Preparation Preheat the oven to 350ºF. Season the chicken breast, grill to mark, and then bake at 350ºF for 20 minutes. Allow it to cool, then dice into ¼ by ¼ inch pieces. In a bowl, combine all the ingredients except the nuts and whip the sauce. Add the diced chicken and nuts, fold them together, and season to taste. Let it stand overnight to enhance the flavour. Previous Next

< Back Blue Cheese Butter Prep Time: 15 mins Cook Time: Serves: 18 Level: easy Soucre Alevia's Kitchen Short Description Unsalted butter is whipped until light and fluffy, then blended with Dijon mustard, fresh thyme, crumbled blue cheese, and a pinch of salt, rolled into logs, and frozen for a rich, savoury compound butter. Ingredients 1 lb unsalted butter, whipped 2 ⅔ tablespoons Dijon mustard 1 ⅓ tablespoons fresh thyme, chopped 8 oz blue cheese, crumbled 1 ⅓ pinches salt Preparation Whip room temperature butter until light and fluffy in a mixing bowl with the whip. Add the Dijon mustard, thyme and blue cheese and blend. Season with salt if needed Roll into logs and freeze for later use Previous Next

< Back Cheese Fritters with Sweet Honey Mustard Sauce Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Crispy cheese fritters made with a blend of cheddar and herbs, served with a sweet honey mustard dipping sauce for a delicious appetizer. Ingredients 2 ½ cups self-rising flour ¾ cup sour cream 4 eggs, whisked slightly 1 cup white cheddar cheese 3 cups cheddar cheese 3 cups 5 cheese blend ½ cup green onion, diced 2 tablespoons parsley, freeze-dried 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon cayenne pepper 3 teaspoons chopped garlic Preparation Combine all ingredients in a large bowl and mix well with a spoon Refrigerate for at least 1 hour. This will help with the texture when frying. Heat oil to 350°F. Scoop balls of batter, about the size of a golf ball, and fry until golden Serve with spicy ranch or tomato ketchup Previous Next

< Back Crusted Sea Bass or Halibut Prep Time: 30 mins Cook Time: 20 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen Short Description Seabass or halibut fillets are coated with a savoury crust of breadcrumbs and herbs, then oven-roasted until golden and flaky. Served with a light sauce and fresh garnish for a refined, flavourful main course. Ingredients Fish: 4 sea bass or halibut fillet, preferably fresh 4 oz poppy seeds 1 dash salt and pepper Carrots: 2 teaspoons butter 12 oz carrot, shredded 2 teaspoons brown sugar 2 teaspoons honey ¼ teaspoon nutmeg Sauce: 20 oz heavy cream 2 teaspoons sugar 2 oz Madeira Topping: 2 oz raspberry jam Preparation Take the bones out of the fish, season and spray with pan spray and coat with poppy seeds. Place the fish in the oven and bake at 300°F for about 8-10 minutes Take the carrots and sauté in a pan until tender, and then add the honey, brown sugar and nutmeg, season to taste, set aside and keep warm In another saucepan, take the cream and reduce it by half; add the sugar and Madeira and let it thicken. Pour the sauce onto the plate, then place the carrots in a bird's nest formation. Lay the fish on top of the carrots and garnish with raspberry jelly Previous Next

< Back Mac and Cheese with Macaroni Noddles Prep Time: 20 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Classic macaroni noodles baked in a rich, creamy cheddar cheese sauce for a comforting and satisfying favourite. Ingredients 3 cups macaroni, cooked and drained 2 cups heavy cream 1 cup water 2 ¾ teaspoons creole Mustard ½ oz chicken base 1 pinch salt and pepper 3 cups cheddar cheese, shredded Slurry Preparation Cook the pasta in salted water in a stockpot, then drain and rinse. In a saucepan, bring the cream, base, and mustard to a boil. When boiling, thicken with a slurry until it coats the back of a spoon, reduce the heat, and simmer for 5 minutes. Add the cheddar cheese. Combine the cooked noodles with the cheese sauce in a bowl. Season as desired, transfer to a baking dish, and bake at 350° F for 30 minutes or until bubbly. Previous Next

< Back Caesar Salad With Parmesan Roll Prep Time: 20 mins Cook Time: 10 mins Serves: 2 Level: intermediate Soucre Alevia's Kitchen Short Description Crisp romaine lettuce tossed in creamy Caesar dressing, topped with shaved Parmesan, and served with a warm, golden Parmesan roll for a classic, satisfying salad. Ingredients 6 oz Parmesan cheese 2 egg yolks ½ teaspoon anchovy paste 2 dashes salt and pepper 2 dashes lemon juice 2 oz white vinegar 6 oz olive oil 6 slices french baguette ½ oz butter ½ head romaine lettuce 2 pinches minced garlic 1 teaspoon Dijon mustard 1 teaspoon grain mustard 1 dash Worcestershire sauce Preparation Take 2 oz of Parmesan cheese and slowly sprinkle it into a nonstick pan, let it melt and then form a circle. Once it starts bubbling and browning on the edges, remove and place over a rolling pin and let cool for 30-45 seconds to shape. (Do this twice) Wash the romaine lettuce leaves and pat dry. Slice the bread on a bias and butter both sides, place in a skillet and brown on both sides Dressing: Put the egg yolks, garlic, anchovy paste, lemon juice, Worcestershire sauce, mustards, salt, and pepper into a food processor. Mix and slowly add the oil into the food processor until all the oil is emulsified, season to taste Take the romaine leaves and toss them in the dressing, do not cut the leaves. Lay 2-3 large leaves on the base of the plate, place the cheese cone on the plate and stuff the rest of the lettuce into the cone. Add the toasted bread and top the lettuce with the rest of the parmesan cheese Previous Next

< Back Quiche Lorraine Prep Time: 15 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Enjoy our classic Quiche Lorraine—flaky pastry filled with creamy eggs, smoky bacon, sautéed onions, and rich cheddar cheese, baked to golden perfection for a comforting, savoury slice of French tradition. Ingredients 1 pie crust (9 inches) 12 oz heavy cream 6 eggs, whipped 2 cups cheddar cheese 4 oz bacon bits, crispy ¼ onion, diced small 1 oz olive oil blend Preparation Preheat oven to 300ºF Prick the pie shell with a fork and par-bake the shell at 300°F for 10 minutes; remove and turn the oven up to 350ºF In a skillet with oil, sauté the onions until tender, then add the bacon bits. Add half of the cheese on the bottom of the shell, then add the onions and bacon, and top with the rest of the cheese In a mixing bowl, whip the eggs, then add the heavy cream; pour the mix into the shell. Place in the oven and bake at 350°F for 1 hr or until firm. Remove and let cool Previous Next

< Back Chicken Burgers Prep Time: 20 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Juicy ground chicken burgers seasoned with herbs and spices, pan-seared and served with fresh toppings for a light and flavourful meal. Ingredients 1 lb ground chicken ¼ cup Panko breadcrumbs 3 tablespoons onion, diced small ¾ teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon parsley, freeze-dried ½ teaspoon Italian seasoning 2 oz vegetable oil Garnish: lettuce leaves pickled red onions diced tomatoes remoulade sauce Preparation Add all the ingredients except the oil into a bowl and mix by hand. Weigh out 1 oz balls and press in a hamburger press with deli paper in between In a saucepan with oil on medium-high, pan sear on both sides until cooked. Place on lettuce leaves and top with tomatoes, pickled red onions and remoulade sauce Previous Next

< Back Cherbourg Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Rich, velvety butter‑egg emulsion finished with aromatics and tender crab or lobster. Ingredients 2 lb butter, clarify 7 egg yolks 2 oz water 2 oz white vinegar 1 tablespoon diced onion 6 white peppercorns 4 oz crab meat or lobster meat (warmed) 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a pan and clarify it to separate the milk solids and fat. Keep it at room temperature. (Reduction) In another skillet, combine the water, vinegar, onion, and peppercorns. Reduce the mixture by half, strain the liquid, and keep it at room temperature. In a double boiler over low heat, add the egg yolks. Gradually incorporate half the reduction into the yolks, whisking until they become light and fluffy. Slowly add the butter to the yolks, whisking in a clockwise direction. Ensure the water in the double boiler is not too hot to prevent the eggs from cooking too quickly. If the sauce becomes too thick, add more of the reduction. Add all the butter; the yolks will stabilize the sauce without breaking. Season the sauce with salt, pepper, lemon juice, and Worcestershire sauce to your taste. Add the crab meat or lobster meat, lightly warmed. Remove from heat and transfer to a plastic bowl. Keep it at room temperature. Previous Next