Discover how our Code of Conduct at Alevia's Kitchen embodies ethical values and supports cooking techniques for beginners, twice. Code of Conduct - Ethical Practices in Cooking Techniques for Beginners At Alevia's Kitchen, we are dedicated to ethical cooking practices, especially tailored for beginners. Our Code of Conduct reflects our commitment to fostering responsible and enlightened culinary education. With our comprehensive guide to cooking techniques for beginners, you’ll discover how ethical principles can seamlessly integrate into your culinary journey. Explore and embrace an ethical approach to cooking, and let your skills grow with confidence and integrity. Do Not Sell My Personal Information

Discover how to cook bison tenderloin and elevate your meals. Learn how to cook bison tenderloin with these inspiring recipes. Mussels w/ Chorizo Fennel Pasti Cream Sauce Stuffed Pork Tenderloin w/ Calvados Pan Sauce Quiche Lorraine BBQ Spiced Monterey Chicken 3ish Acres Eggs Alevia Stuffed Peppers w/ Vegetable Couscous Seared Scallops with Pepper Beurre Blanc French Canadian Tourtiere Tuscan Chicken with Gnocchi French Cream of Mushroom

< Back Fresh Tomato Concasse Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Diced fresh tomatoes, lightly seasoned—perfect as a topping or a fresh side. Ingredients 6 Roma tomatoes- seeded ¼ cup diced shallots 2 tablespoons olive oil 2 tablespoons chopped fresh basil 2 green onions chopped 1 dash lemon juice 1 pinch salt and pepper Preparation Seed the tomatoes and dice into small pieces. Mix all ingredients and season to taste. Let this stand for 45 minutes before using so the flavours can infuse together Previous Next

< Back Crusted Lamb Chops Prep Time: 20 mins Cook Time: 25 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen Short Description Lamb chops are coated with Creole mustard, garlic, and breadcrumbs, then oven-roasted until golden and crisp. Served with a mint jelly and port wine sauce, and garnished with crispy leeks and sweet potatoes for an elegant, flavourful dish. Ingredients 4 3-bone lamb chops, frenched 4 teaspoons creole mustard 1 dash salt and pepper 2 oz minced garlic 4 oz breadcrumbs 4 oz leek, garnish 4 oz sweet potato, garnish 6 oz oil Sauce: 8 oz jelly mint 4 oz port wine Preparation Preheat oven 400ºF Add the mustard, garlic, and breadcrumbs in a bowl, pat dry the lamb and coat the lamb with the mix. Place on a pie plate in a 400°F oven for 20 minutes for a medium rare and let stand while making the sauce. In a saucepan, melt the jelly and add the port; keep warm on the side Julienne, sweet potatoes and leeks, then fry them separately in hot oil. Place the potatoes in the centre of the plate, slice the lamb into chops, then arrange the lamb chops around the potatoes and sprinkle the leeks around the plate. Drizzle the sauce over the lamb Previous Next

< Back French Onion Soup Prep Time: 20 mins Cook Time: 90 mins Serves: 10 Level: easy Soucre Alevia's Kitchen Short Description Classic French onion soup with caramelized onions in a rich broth, topped with melted cheese and toasted bread for a comforting, flavourful bowl. Ingredients 6 onion, sliced ⅛" thick 6 tablespoons unsalted butter ¼ teaspoon thyme 8 cups water 4 teaspoons chicken base 4 teaspoons beef base ½ cup dry sherry 1 pinch salt and white pepper Preparation In a stockpot, melt the butter, add the onions and thyme, and sauté until brown, about 25 minutes; add the sherry and cook until the sherry is almost evaporated Add the water and bases, bringing them to a boil and then lower the heat and simmer for 1 hr. Season to taste with salt and pepper Previous Next

< Back Honey Garlic Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A perfect balance of sweet Canadian honey and savoury garlic, this sauce adds a rich, irresistible flavour to any dish. Ingredients 2 ⅓ teaspoons butter 1 ½ teaspoons chopped garlic 3 oz ketchup 2 oz honey 2 tablespoons soy sauce Preparation In a saucepan, melt butter and sauté garlic; add the rest of the ingredients and simmer for 5 minutes. Toss with chicken wings or meatballs or use as a basting sauce Previous Next

< Back Horseradish Garlic Cream Cold Prep Time: 10 mins Cook Time: 20 mins Serves: 12 Level: Soucre Alevia's Kitchen Short Description A cool, creamy blend of tangy horseradish and roasted garlic, this savoury spread offers a refreshing and flavourful accent to any dish. Ingredients 1 garlic, whole bulb, sprinkled with salt 2 teaspoons olive oil 1 ½ cups sour cream (if serving cold) ¼ cup horseradish ½ teaspoon Worcestershire sauce 1 teaspoon thyme ½ teaspoon salt ½ teaspoon black pepper Preparation Preheat oven to 350℉ On the garlic bulb, cut the bulb's tip-off, pour the olive oil into the open cloves and sprinkle with salt. Roast in the oven until golden brown, 30 minutes; remove and allow to cool Once the garlic clove is cool, remove the husks and place the roasted cloves into the food processor. Place the remaining ingredients into the food processor with the garlic and puree until smooth, season with salt and pepper Previous Next

< Back Hollandaise Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Our velvety Hollandaise sauce features rich Canadian butter and a hint of fresh lemon, offering a classic, buttery finish to your dish. Ingredients 2 lb butter, clarify 7 egg yolks 2 oz water 2 oz white vinegar 1 tablespoon diced shallots 6 white peppercorns 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a saucepan and clarify it to separate the butter and the fat; keep at room temperature. Reduction In another saucepan, add the water, vinegar, onion, and peppercorns. Reduce by half, strain the liquid, and keep it at room temperature. In a double boiler, over low heat, add the egg yolks. Add half the liquid and mix, whisking together until light and fluffy. Slowly add the butter to the eggs, whisking in a clockwise motion. Ensure the water is not too hot in the double boiler, or it will cook the eggs too fast. If the sauce looks like it is getting too thick, add some more of the reduction. Add all the butter; the eggs will hold without breaking the sauce. Season the sauce with salt, pepper, lemon juice, and Worcestershire sauce to taste. Remove from the heat and place in a plastic bowl; keep at room temperature. Previous Next

< Back Phyllo Tartlets with Bang Bang Chicken Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Crispy phyllo tartlets filled with tender chicken tossed in a creamy, spicy Bang Bang sauce, topped with toasted sesame seeds and fresh scallions for a flavourful bite. Ingredients Toasted: 1 ¼ teaspoons sesame seeds 1 oz vegetable oil Sauce: 2 ⅜ tablespoons peanut butter ⅝ teaspoon chopped garlic 1 ¼ inch fresh ginger, chopped fine 1 ¼ teaspoons lemon juice 1 ¾ teaspoons soy sauce ⅓ teaspoon hot sauce Filling: 12 oz cooked chicken, diced small 1 pinch salt and white pepper 1 green onion, sliced ⅛-inch thick 12 phyllo pastry, shells Preparation Pre-heat oven to 350 degrees Toast the sesame seed with the oil in a pan over low heat until nutty, about 3 minutes; set aside Bang Bang Sauce: Mix the peanut butter, garlic, ginger, lemon juice, soy sauce and hot sauce until smooth Season the chicken with some of the sauce, then place a bit of sauce in the bottom of the Phyllo cups, add the chicken and finish with toasted sesame seeds and scallions Place in oven for 4 minutes to warm Previous Next

< Back BLT Wraps Prep Time: 20 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A fresh and flavourful wrap with arugula, tomatoes, bacon, and a creamy ranch-mayo spread, rolled in lavash bread. Ingredients ¼ bags arugula, baby 6 tomatoes, sliced thin 36 slices of cooked bacon 6 oz mayonnaise 6 oz ranch salad dressing 6 lavash bread Preparation Place the bread on the counter. Combine the ranch dressing and mayonnaise. Apply the ranch mixture to the bread. Next, add arugula to three-quarters of the bread. Arrange the tomatoes in a line, followed by six slices of bacon on each piece of bread. Roll up tightly and let it sit overnight, wrapped in plastic film. Cut into six slices. Previous Next

< Back Basil Salt Prep Time: 5 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description Fresh basil leaves are blended with pink Himalayan salt, then dried and processed into a vibrant, aromatic basil salt perfect for seasoning and finishing dishes. Ingredients 1 oz basil leaf, fresh picked ½ cup pink Himalayan salt Preparation Place the basil and salt in a food processor and blend until the basil is finely chopped. Spread the mixture on sheet pans and let it dry for 24 hours. After drying, process it again in the food processor to create a finer powder. Previous Next

< Back Fennel Cream Sauce Prep Time: 10 mins Cook Time: 15 mins Serves: 6 Level: wasy Soucre Alevia's Kitchen Short Description Smooth, creamy sauce with delicate fennel flavour—perfect for fish or chicken. 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