< Back Feta and Herb Mashed Potatoes Prep Time: 20 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Creamy mashed potatoes blended with tangy feta and fresh herbs for a flavourful twist. Ingredients 2 ½ lbs potatoes 1 teaspoon of chicken base 2 tablespoons of butter 4 oz feta cheese 1 ½ teaspoons Herb du Provence seasoning 1 teaspoon garlic, chopped 2 oz heavy cream salt and pepper Preparation Boil the potatoes with chicken base and water until they are soft, then drain them. Transfer the potatoes to a mixing bowl and whip until they become light and fluffy. Next, incorporate the cream, butter, garlic, Herbs de Provence, and cheese, blending for an additional 3 minutes. Add salt and pepper to taste. Previous Next

< Back Mini Deep-Dish Berry Pies Prep Time: 45 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Mini Deep-Dish Berry Pies: Sweet, buttery pastry filled with a medley of fresh berries, baked to golden perfection in individual portions. Ingredients For the dough: 2 cups all-purpose flour 12 tablespoons unsalted butter chilled and cut into cubes ½ teaspoon salt ½ cup powdered sugar 1 large egg yolk 2 tablespoons ice water For the filling: 3 heaping cups garden raspberries 1 Granny Smith apple, peeled, cored and grated on a large box grater 1 tablespoon granulated sugar Juice of ½ a lemon 2 tablespoons of ice wine Topping: Homemade whip topping, lite on the sugar Preparation You will need 6 deep mini pie pans or 6 mini cast iron pans. Place the pie pans or cast-iron pans on a baking sheet. To prepare the dough, combine the flour, salt and confectioners' sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together. Gather the dough together and place on a piece of wax paper. Form the dough into a thick log and wrap it tightly. Refrigerate for about an hour. While the dough is resting, prepare the berries. Clean and pick over the berries. Place them in a large mixing bowl and sprinkle with 1 tablespoon granulated sugar. Peel, core, and grate the apple. Add the grated apple, lemon juice, and ice wine to the raspberries. Gently stir to combine. Set it aside. Preheat oven to 375°F. Divide the dough into 6 equal pieces. Roll out one of the pieces of dough on a lightly floured clean work surface. The dough should be large enough to overlap on the top (see photos). I rolled mine to about 8-inches. It does not have to be an exact round or have super smooth edges. This is a rustic pie not meant to be fancy. Repeat with the remaining dough and fill each with ¼ th of the berry filling and juices. Fold over the excess dough but do not seal. Bake in the preheated 375°F oven for 30-35 minutes or until the crust is brown and the filling is bubbly. Remove from the oven and allow the pies to rest for 15 minutes before serving. Dust with confectioners' sugar or serve with whip topping. Previous Next

< Back Maple Mustard Aioli Prep Time: 10 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A creamy aioli blending sweet maple syrup and tangy mustard for a rich, savoury-sweet finish. Ingredients ½ cup mayonnaise 1 ½ tablespoons mustard, Creole 2 oz maple syrup 2 teaspoons apple cider vinegar Preparation Mix everything in a non-reactive bowl and whisk together well Serve sauce cold Previous Next

< Back Meat Sauce Prep Time: 20 mins Cook Time: 70 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A rich, savoury sauce made with seasoned ground beef, marinara, garlic, Italian herbs, and sautéed peppers and onions, simmered to perfection for a classic, comforting favourite. Ingredients 2 lbs ground beef, cooked 2 qts marinara sauce 1 tablespoon chopped garlic 1 ½ teaspoons Italian seasoning ½ red pepper, diced ½ onion, diced ½ green pepper, diced 1 ⅝ cups water salt and pepper Preparation Lay out meat on a sheet pan and season with salt and pepper. Bake at 350°F for 15 minutes. Remove it from the oven and strain the meat from the oil. Chop the meat up so there are no chucks In a saucepot, add the oil, then the vegetables that have been diced and sauté for 8 minutes or until tender. Add the garlic and Italian seasoning, and sauté for another 5 minutes, then add the sauce and water and stir. Add the meat into the sauce and simmer for 1 hour but continue to stir. Season to taste Previous Next

< Back Horseradish Sauce Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A creamy, tangy sauce made with bold horseradish, adding a savoury kick to any dish. Ingredients 9 oz sour cream 3 oz horseradish 1 pinch of salt and pepper 1 dash Worcestershire sauce 1 dash of lemon juice Preparation In a non-reactive bowl, mix everything and season to taste Previous Next

< Back Hot Broccoli Cheese Dip Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A warm, creamy blend of tender broccoli, rich cheddar, and smooth cream cheese, this savoury dip is perfect for sharing and full of comforting flavour. Ingredients 8 oz cream cheese 10 oz frozen broccoli, steamed & well drained 1 cup sour cream 8 oz cheddar cheese ¾ oz Italian salad dressing, 1 pack 1 pinch of salt and white pepper Preparation In a mixing bowl, blend cream cheese, sour cream, and Italian seasoning. Stir in cooked broccoli and 6 oz cheese. Place in an oven-able pan and sprinkle with the rest of the cheese Bake at 350 ºF for about 20 minutes. Only bake when ready to serve. Serve with assorted crackers or tortilla chips Previous Next

< Back Parmesan Scalloped Green Onion Potatoes Prep Time: 20 mins Cook Time: 60 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description 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. Ingredients 1 ¼ qts heavy cream 9 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, combine the cream and water. Simmer for 5 minutes, then incorporate the chicken base. Bring to a boil and thicken with a slurry until it can coat a spoon. Stir in the cheese and green onions, and season with salt and pepper. Lightly spray the bottom of an 8x8 pan and arrange a layer of potatoes. Pour ⅓ of the sauce over the potatoes and repeat the process two more times to create three 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. Remove the foil and bake for an additional 15 minutes until the top is browned. Allow to stand for 10 minutes before serving. Previous Next

< Back French Canadian Tourtiere Prep Time: 30 mins Cook Time: 40 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description A classic French Canadian tourtière featuring seasoned meat and savoury spices, all baked in a golden, flaky crust for a comforting and hearty dish. Ingredients 1 lb lean ground pork ½ lb lean ground beef 1 onion, diced 1 clove garlic, minced ½ cup water 1 ½ teaspoons salt ¾ teaspoon dried thyme, crushed ½ teaspoon ground sage ¼ teaspoon ground black pepper ⅛ teaspoon ground cloves ½ teaspoon allspice powder 1 dash of celery seed 2 pie crust rolls 1 egg, wash Preparation In a saucepan, mix pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves. Cook over medium heat until the mixture begins to boil, stirring occasionally. Lower the heat and simmer until the meat is cooked, about 10 minutes. Let the mixture cool to room temperature. Preheat the oven to 425°F. Place one crust in a pie shell and fill it with the meat mixture. Lay the top crust over the pie and seal the edges by pinching them together. Cut slits in the top crust to allow steam to escape. Cover the edges of the pastry with aluminum foil strips to prevent burning. Brush the top of the crust with egg wash. Bake in the oven for 20 minutes, then remove the foil and continue baking for another 15 to 20 minutes, or until the crust is golden brown. Allow the pie to cool for 10 minutes before slicing. Previous Next

< Back Beef and Blue Cheese Soup Prep Time: 30 mins Cook Time: 40 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description Tender beef tips are simmered with potatoes, carrots, celery, and fresh herbs in a creamy broth, then finished with blue cheese for a rich and flavourful soup. Ingredients 1 lb of beef tips 3 oz vegetable oil ½ onion, diced 2 celery ribs diced 8 oz carrot, diced 2 garlic cloves diced 2 lbs potato peeled and diced small 1 qt water 2 tablespoons chicken base 1 oz fresh herbs chopped 1 qt heavy cream ½ lb of blue cheese 1 pinch of salt & pepper Preparation Cut the beef tips into ¼ inch by ¼ inch pieces, quickly sauté them in a little oil, then remove from the pan and let them cool. In the same pan, add more oil and sauté the onions, celery, carrots, salt, and pepper until they are soft and colourful. Stir in the garlic and cook for 2 minutes to prevent burning. Add the herbs and sauté for 30 seconds, then deglaze with water. Add the chicken base and 1 lb of potatoes, allowing it to simmer until the potatoes are tender, about 10 minutes. Allow to cool for 10 minutes, then puree with an immersion blender. Add the cream and the remaining 1 lb of potatoes, cooking until the potatoes are tender. Let the soup thicken, and adjust the salt and pepper to taste. Finally, add the blue cheese and beef, and mix well. Previous Next

< Back Chicken Roasted Pepper Satays Prep Time: 15 mins Cook Time: 25 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Chicken tenders marinated in yogurt, mayonnaise, and roasted pepper seasoning, skewered and grilled, then served with chutney on a bed of Bibb lettuce for a flavourful, inviting dish. Ingredients 2 ¼ lbs chicken tenders, washed and dried ¼ cup mayonnaise ½ cup yogurt, plain 1 tablespoon roasted pepper and garlic seasoning 1 cup roasted red peppers Preparation Mix all the ingredients in a bowl and whisk together Wash and pat dry the chicken tenders. Toss the chicken tenders in the marinade and let marinate for 12 hours in a non-reactive boil Take the chicken tenders and skewer them, spray the skewers with oil, and then place them on a grill until cooked. Serve with a lovely chutney on a bed of Bibb lettuce Previous Next

< Back Corn and Leek Au Gratin Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Sweet corn and tender leeks are baked in a creamy Parmesan sauce, then topped with a golden layer of Panko breadcrumbs, green onions, and fresh parsley. This comforting au gratin is finished in the oven until bubbly and crisp, making it a flavourful side dish for any meal. Ingredients 2 cups corn kernels, blanched 3 leeks, julienned 2 teaspoons olive oil 1 cup heavy cream ½ cup Parmesan cheese 1 pinch salt & pepper Slurry Topping: 5 green onions, sliced ¼" thick 4 tablespoons fresh parsley, chopped 1 cup Panko bread Preparation Set the oven to 350°F. Steam the corn for approximately 3 to 4 minutes. Drain and transfer to a small bowl; set aside. Thoroughly wash the leeks, ensuring all grit and sand between the leaves are removed. On a cutting board, cut the leeks lengthwise, then slice them into half moons. Heat a large skillet over medium heat; add oil and leeks, and sauté until they soften. Add the blanched corn and continue cooking for about 5 minutes until any water evaporates; stir in the heavy cream and thicken with the slurry. Next, add the Parmesan and mix thoroughly. Season with salt and pepper to taste. Transfer the mixture to an oven-safe casserole dish. Mix the Panko breadcrumbs, green onions, and parsley in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes Remove from the oven, let stand for 5 minutes and serve Previous Next

< Back Marsala Sauce Prep Time: 20 mins Cook Time: 25 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A rich, savoury sauce made with Marsala wine, mushrooms, and demi-glace, simmered to create a deep, aromatic flavour perfect for pairing with meats or pasta. Ingredients ½ pound mushroom, sliced 2 teaspoons olive oil 1 oz Marsala wine 1 ¾ cups water 1 ¾ tablespoons chicken base 1 ¾ tablespoons demi-glaze 1 pinch salt and pepper 2 oz Marsala wine 1 oz Marsala wine, finishing Slurry Preparation In a saucepot, add the oil and mushrooms, and cook until tender; deglaze with the 1 oz of Marsala wine, then reduce for 5 minutes Then add the 2 oz Marsala, water, and bases and boil. When at a boil, add the slurry until the sauce thickens Turn the heat back down to simmer and cook for 20 minutes. When ready, splash more Marsala wine into the sauce before you serve Previous Next