< Back Fennel Cream Sauce Prep Time: 10 mins Cook Time: 15 mins Serves: 6 Level: wasy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz butter, melted ½ tablespoon fennel seeds 1 oz shallots, finely chopped 1 oz dry white wine 2 cups heavy cream 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Melt the butter in a skillet and sauté the shallots and fennel seeds together. Deglaze with the white wine, add the cream over low heat, and reduce by half or until it thick Season with lemon juice, Worcestershire sauce, salt, and pepper Previous Next

< Back Mussels Meuniére Prep Time: 15 mins Cook Time: 10 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 3 lbs cleaned mussels 6 oz unsalted butter 1 ½ oz chopped garlic 3 Roma tomatoes, diced 6 oz dry white wine 3 pinches of cracked black pepper 3 pinches of sea salt 12 oz heavy cream 3 oz chopped parsley Preparation Clean the beards off the mussels and wash In a saucepan, melt the butter and add the cracked black pepper, garlic, mussels, and sauté. Déglace the pan with the white wine. Cook until the mussels open about 4 minutes, then add the heavy cream, tomatoes and parsley and cook for about 2-3 minutes Season to taste and serve in a warm bowl with French Bread on the side for dipping Previous Next

< Back Vietnamese Noodle Salad Prep Time: 30 mins Cook Time: 5 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients Salad: 12 ounces thin Asian vermicelli noodles such as rice sticks or mung bean 2 carrots, shredded 4 green onions, chopped 1 ½ cups fresh bean sprouts ½ peppers julienne ¼ snow peas julienne 1 small water chestnut ⅓ cup chopped cilantro Dressing: 4.5 oz fish sauce ½ cup seasoned rice vinegar 5 tablespoons sugar 5 cloves garlic, pressed or minced ¼ teaspoon crushed red pepper ½ cup sweet chilli sauce 2 tablespoons soya sauce 1 tablespoon grated ginger 1 tablespoon Sambal 1 teaspoon cumin 1 oz Mirin 1 lime juiced Preparation Soften the vermicelli noodles in a large bowl by covering them with boiling water and soaking for 3-4 minutes or until tender. Rinse under chilly water, drain, and add to a large bowl. Add the shredded carrots, peppers, snow peas, bean sprouts and chopped cilantro to the noodles. In a glass jar fitted with a lid or a bowl, mix the fish sauce, rice vinegar, sugar, garlic, sweet chilli sauce, soya sauce, grated ginger, Sriracha, cumin, mirin, and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving. Previous Next

< Back Sausage Rolls Prep Time: 30 mins Cook Time: 20 mins Serves: 10 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 lbs of ground pork 3.2 oz white breadcrumbs 6.4 oz water, cold 1 ½ teaspoons sea salt 2 teaspoons black pepper 1 teaspoon oregano dry 1 teaspoon thyme dry ½ teaspoon fennel seeds ground sprinkle of smoked paprika, optional 4 green onions diced 2 packs of store pastry Preparation Keep pork cold until ready Soak the breadcrumbs and water together for 1 hour. Then get all the spices together in a bowl. In a large bowl, mix the pork and soaked breadcrumbs. Add the spices and mix well; chill for 2 hours before using Preheat oven to 375°F Lay out the pastry sheet, cut it into ⅓, roll it out with a rolling pin to make it wider, and lay the sausage in a tube along the long side of the pastry. Roll the pastry and wipe the edge with water to seal Wrap in film wrap and freeze until ready to bake. When ready to bake, pull from the freezer, unwrap, and let stand for 10 minutes for easier cutting; use a straight edge knife Cut into 6 pieces per log. Lay out on a sprayed sheet pan and bake at 375°F for 20 minutes Previous Next

< Back Mussels w/ Chorizo Fennel Pasti Cream Sauce Appetizer Prep Time: 30 mins Cook Time: 40 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients Sauce: 4 oz chorizo sausage ½ fennel bulb, julienned 1 oz oil 3 oz white wine 6 oz but champagne 1 dash Worcestershire sauce 1 dash lemon juice 24 oz heavy cream kosher salt fresh ground pepper fresh fennel sprigs, chopped 3 oz pasti liquor 5 lbs cleaned mussels Boiling liquid: water old bay seasoning Preparation In a large stock pot with a steamer basket, add the water for about 4 inches for steaming, and season the water with the old bay. Simmer while getting sauce and mussels cleaned Wash and clean the beards from the mussels. Place in fridge until ready to steam In a sauce pot, add the oil and chorizo sausage (remove the casing) and cook until done, then add the fennel and simmer for 5 minutes. Deglaze with the white wine, reduce until all liquid is gone, then add the champagne and reduce by half Add the lemon juice and Worcestershire sauce, simmer for 2 minutes, then add the heavy cream and reduce by ¼. Add the fennel springs and Pasti, season and keep warm until Bring the water to a boil, then add the mussels to the steamer basket and steam for 5 minutes. When done place mussels in warm bowls and drizzle sauce over the mussels. Finish with a fennel sprig and serve with crusty bread Previous Next

< Back Japanese Style Mustard Sauce Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon Dijon mustard ¾ tablespoon wasabi powder, mixed first 1 tablespoon mayonnaise 2 tablespoons sour cream Preparation In a bowl, make the wasabi mix, then add the soy sauce, rice vinegar, and mustard and mix well Then add the sour cream and mayonnaise to it and mix. Let stand in the fridge for 30 minutes before serving Previous Next

< Back Monterey Chicken Prep Time: 30 mins Cook Time: 25 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 8-6 oz chicken breast 1 cup teriyaki marinade 1 oz vegetable oil 1 lb bacon bits 2 onions, sliced 2 green peppers, sliced 1 lb mushrooms, sliced ¼ cup butter 8 oz 5 cheese blend or Mexican mixed cheese Preparation Marinate the chicken in teriyaki sauce and oil overnight or for a few hours Spray the grill and grill the chicken on both sides, then place it in the oven at 350°F for 20 minutes. Meanwhile, melt the butter in a skillet and sauté the onions, peppers, and mushrooms until al dente. Once the chicken is done, add the toppings to the chicken, sprinkle with cheese, and bake for an additional 5 minutes. Previous Next

< Back Steakhouse Bruschetta Prep Time: 30 mins Cook Time: 15 mins Serves: 36 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 36 slices French baguette, toasted Meat: ½ lb sirloin steak, trimmed, cooked, julienned salt and pepper 1 oz vegetable oil Sauce: 1 cup mayonnaise, sauce 1 teaspoon dry mustard 1 tablespoon chopped garlic Topping: 1 pinch salt and white pepper 1 ½ cups tomatoes, seeded and chopped ¼ cup fresh basil, chopped 2 tablespoons olive oil blend ½ cup Parmesan cheese ½ cup mozzarella cheese ½ cup zucchini, julienned ½ cup squash, julienned Preparation Season meat with salt and pepper and sear in a skillet and then finish in the oven at 350°F for about 10 minutes. Let the meat rest and cool. Then julienne the beef very thin, about 1-inch-long julienne In a bowl, mix mayonnaise with dry mustard and garlic. In another bowl, add the tomatoes, olive oil, basil, squash and zucchini, steak, and cheese Toast the bread in the oven. Assemble, spread the mayonnaise on the bread, then top with the topping and bake in oven 350°F for about 5 minutes until the cheese has melted Previous Next

< Back Garlic Compound Butter Prep Time: 10 mins Cook Time: Serves: 18 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb unsalted butter, whipped to soft peaks 8 teaspoons garlic, chopped 2 teaspoons lemon juice ½ teaspoon salt ½ teaspoon pepper ½ teaspoon cayenne or paprika 4 tablespoons parsley, dried Preparation In a mixing bowl, whip butter until soft peaks. Then add the garlic, lemon juice, salt, pepper, cayenne, and parsley. Once blended, layout in a line on parchment paper. Roll into a log, and this can be refrigerated or frozen for later use Previous Next

< Back Sweet Potato Souffle Prep Time: 20 mins Cook Time: 25 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 lbs sweet potato, cooked and mashed 1 ¼ cups sugar 5 eggs, beaten ¾ cup milk 6 oz butter, melted 1 ½ tablespoons vanilla extract ¾ teaspoon salt Preparation Peel and cook the potatoes in salted water; drain and place in a mixing bowl Whip the potatoes until smooth. In another bowl, add sugar, eggs, milk, butter, vanilla, and salt to another bowl and mix. Pour the egg mixture into the mixing bowl while the whip is on low until blended. Place into eight*eight sprayed pan, top with pecans and bake at 400°F for 20-25 minutes or until firm Previous Next

< Back Piccata Sauce Prep Time: 5 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ⅞ teaspoon chicken base 3 oz water 4 oz lemon juice 5 oz unsalted butter 3 ¼ oz capers, rinsed 2 pinches salt and pepper Slurry Preparation Add the water, chicken base, and lemon juice to a saucepan and boil. Once boiling, add some slurry to thicken the mixture until it coats the back of a spoon. Reduce the heat, then add the butter and mix well. Finally, add the capers and season to taste. Previous Next

Indulge in mouthwatering Instagram recipes from a passionate blogger. Explore delectable dishes and culinary inspiration at 1092 Howe Island Drive. ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.