< Back Jezebel Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description A sweet and spicy Southern classic, Jezebel Sauce combines marmalade, horseradish, and Creole mustard for a bold, zesty accompaniment perfect for meats or cheese. Ingredients 13 oz marmalade 1 ⅓ oz orange juice 2 ⅛ teaspoons honey 2 ⅛ teaspoons lemon juice 1 cup Creole Mustard 1 teaspoon black pepper Preparation Mix everything in a blender until the mixture is smooth; heat the sauce before serving Previous Next

< Back Chicken Chasseur (Hunter Chicken) Prep Time: 30 mins Cook Time: 40 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen Short Description Tender chicken simmered with mushrooms, shallots, tomatoes, white wine, and fresh herbs for a rustic and flavourful French classic. Ingredients 4 6 oz chicken breasts, grilled 5 oz mushrooms, sliced 2 shallots, sliced thin 2 oz Cognac 2 oz dry white wine, dry 1 ½ cups chicken stock ¼ cup tomatoes, canned 1 oz unsalted butter 1 teaspoon fresh tarragon, chopped 1 teaspoon fresh parsley, chopped 1 tablespoon olive oil blend 1 pinch salt and pepper Preparation Season chicken pieces on both sides with salt and pepper and grill. Remove chicken to a baking sheet and bake in the oven for 20 minutes at 350°F Add olive oil and mushrooms in a stockpot, season with salt and pepper and sauté until golden brown. Add the shallots and cook for 30 seconds. Add the Cognac and cook until completely reduced, then add the wine, and cook until completely reduced. Add the stock and tomato and bring to a simmer. Cook until the sauce is thick enough to coat the back of a spoon and then swirl in the butter. Once the butter is added, the sauce can't be further reduced because it will break. Season with salt and pepper and stir in the tarragon and parsley Remove the chicken from the oven and let it rest for 5 minutes. Add any juice from the chicken to the sauce. Plate and top with sauce Previous Next

< Back Alfredo Sauce Prep Time: 15 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Creamy, rich white sauce for everyone to enjoy! Ingredients 1 shallot, finely diced 4 teaspoons chopped garlic 4 teaspoons butter 1 pinch cracked black pepper 1 dash lemon juice 1 dash Worcestershire sauce 2 oz white wine 1 qt heavy cream 1 dash salt and pepper 2 cups grated Parmesan cheese Preparation Over medium heat, add oil to a medium saucepan and let warm before adding shallots Season with salt and pepper and allow shallots to sweat for about 5 minutes. Reduce heat and add chopped garlic Once shallots have become translucent, deglaze the pan with white wine. Allow the alcohol to cook out, about 3-4 minutes, then add in heavy cream, then add in chicken base, bring to a slow boil, occasionally stirring, reduce heat to medium-low and simmer for another 10 minutes The sauce should coat the back of a spoon. Turn the heat off and incorporate Parmesan cheese, season accordingly Previous Next

< Back Cauliflower Mash Prep Time: 15 mins Cook Time: 12 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Creamy cauliflower mash blended with garlic cream cheese, heavy cream, salt, and pepper for a light and flavourful side dish. Ingredients 1 head cauliflower, cooked, mashed 3 oz garlic cream cheese 1 ½ oz heavy cream 1 pinch salt and pepper Preparation Cook the cauliflower florets in salted water until they are soft, then drain them and transfer to a mixing bowl. Use a mixer to mash the cauliflower, then incorporate the cream cheese, heavy cream, salt, and pepper. Transfer the mixture to an oven-safe dish to keep warm. Previous Next

< Back Basil Butter Prep Time: 10 mins Cook Time: 10 mins Serves: 16 Level: easy Soucre Alevia's Kitchen Short Description Whipped unsalted butter is blended with fresh basil, Parmesan, nutmeg, lemon juice, salt, and white pepper, then shaped into roses or logs for a flavourful and aromatic compound butter perfect for finishing dishes. Ingredients 1 lb unsalted butter, whipped to soft peaks ¼ lb fresh basil, chopped 1 pinch salt and white pepper 1 teaspoon nutmeg ½ cup Parmesan powder 2 teaspoons lemon juice Preparation Soften butter and whip until it turns white, about 10-15 minutes Add the chopped basil to the butter and mix, then add the salt, pepper, Parmesan cheese and nutmeg. Pipe into roses or roll into logs, refrigerate or freeze Previous Next

< Back Meat Lovers Pizza Prep Time: 15 mins Cook Time: 10 mins Serves: 2 Level: easy Soucre Alevia's Kitchen Short Description A hearty pizza loaded with savoury ham, salami, prosciutto, marinara sauce, and a five-cheese blend, baked on lavash bread for a crispy, satisfying bite. Ingredients 1 each Lavash Bread 2 oz sliced prosciutto 4 oz salami slice 4 oz ham slice 6 oz marinara sauce 6 oz 5 cheese Blend Preparation Position the lavash bread on a cookie cooling rack set over a sheet pan. Spread the marinara sauce, sprinkle half of the cheese, add the meats, and finish with the remaining cheese. Bake at 425°F for 8 minutes or until it becomes crispy. Previous Next

< Back Green Bean Casserole Prep Time: 20 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Classic green bean casserole with tender green beans, creamy sauce, and a crispy topping. Ingredients 2 lb French green beans, frozen 2 cups heavy cream 4 oz water 1 ½ tablespoons chicken base 2 cups cheddar cheese, shredded 1 pinch salt and pepper 1 cup Panko breadcrumbs Slurry Preparation I In a steamer or salted boiling water, cook the beans for 5 minutes, then strain them. Combine the heavy cream, water, and chicken base in a sauce-pot, and bring to a boil. Thicken the sauce with the slurry until it reaches a thick gravy consistency. Add the cheddar cheese and season to taste. Mix the green beans and sauce in a bowl, seasoning to taste. Transfer the mixture into a pan and sprinkle with Panko breadcrumbs. Bake at 350°F for 30 minutes or until bubbling. Previous Next

< Back Chicken Pesto with Penne Pasta Prep Time: 15 mins Cook Time: 20 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen Short Description Tender chicken and penne pasta tossed in a creamy pesto sauce with sun-dried tomatoes, Parmesan, and fresh parsley for a comforting, flavourful meal. Ingredients 4 cups penne pasta, cooked 2 cups cooked chicken, ½ inch cubes (¾ lb raw chicken) 4 oz sun-dried tomato half, blanched and chopped ½ onion, diced 1 ½ teaspoons minced garlic 2 ½ oz of dry white wine 1 pt heavy cream 1 teaspoon chicken base 2 oz pesto sauce 1 ½ teaspoons olive oil 1 pinch salt and pepper 2 oz Parmesan cheese fresh chopped parsley slurry Preparation Preheat oven to 350ºF and bake chicken on a sprayed sheet pan for 20 minutes In a small pot, blanche the sun-dried tomatoes, then drain and julienne. Bring a pot of salted water to a boil and cook the pasta; rinse and cool after cooked In another saucepan, add the oil, then the onions, and sauté 3 minutes; add the garlic and sauté for another 3 minutes. Deglaze the pan with white wine and let cook for 4 minutes. Turn the heat up to medium-high and add the cream. Once the cream has come to a boil, add the chicken base, pesto, chicken and sun-dried tomatoes. Bring to a boil and thicken with slurry to the consistency of a cream soup and then simmer for 5 minutes Mix the pasta and sauce and serve. Topped with fresh chopped parsley & Parmesan cheese Previous Next

< Back Pimiento Cheese with Smoked Paprika Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Enjoy a delicious blend of smoky paprika, creamy cheese, and tangy pimiento, creating a savoury and irresistible flavour in every bite. Ingredients 4 ¼ cups cheddar cheese 1 cup mayonnaise ½ cup roasted red pepper, drained and diced ½ cup relish, sweet 2 teaspoons smoked paprika salt and peppe Preparation Combine the cheese and mayonnaise in a bowl, mixing thoroughly. Next, incorporate the roasted red peppers, relish, and smoked paprika, and season to taste. Refrigerate overnight to enhance the flavours. Serve alongside toasted pita chips. Previous Next

< Back Cheesecake Prep Time: 20 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A classic, creamy cheesecake with a graham cracker crust, rich cream cheese filling, and a hint of vanilla, baked to perfection for a timeless dessert. Ingredients 1 graham cracker crumb pie crust 12 oz cream cheese 6 oz sugar 2 eggs 1 ¼ teaspoons vanilla extract 5 oz sour cream Preparation Preheat the oven to 325°F. Using a mixer with a whip attachment, combine the cream cheese and sugar. Add the eggs one at a time, ensuring they are fully incorporated. Then, mix in the vanilla and sour cream. Transfer the mixture into the pie crust and bake for 45-50 minutes, or until the top of the cake jiggles evenly when gently shaken. Let it cool on the counter before refrigerating once it has cooled enough. Previous Next

< Back Canadian Butter Tarts Rum Raisins Prep Time: 1.5 hrs Cook Time: 18 mins Serves: 12 Level: intermediate Soucre Alevia's Kitchen Short Description Classic Canadian butter tarts with a flaky pastry shell, filled with rich, gooey brown sugar and rum-soaked raisins for a truly comforting treat. Ingredients For the Pastry: 2 ¼ cups flour: pastry flour is best to use, but all-purpose will do 1 tablespoon brown sugar ½ teaspoons salt ½ cup shortening, very cold and cut into cubes ½ cup butter, very cold and cut into cubes 6 tablespoons ice water, approximately enough to bring the dough together makes 12 muffin cups Filling: 3 cups light brown sugar, firmly packed 1 ½ tsp. fine sea salt ¾ cup unsalted butter softened 3 teaspoons vanilla extract 3 large eggs ½ cup raisins in rum Preparation To prepare the pastry: Pulse the cold butter and shortening into the flour, sugar, and salt using a food processor until the shortening or butter is reduced to pea-sized pieces Sprinkle the water over the surface and toss with a fork until the water is incorporated into the dough. Do not overwork the dough; handle it only enough so that the dough stays together Form the dough into two rounds about an inch thick Wrap in plastic wrap and rest in the fridge for about half an hour. Roll out on a lightly floured surface. Cut into rounds with a 4-inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier Filling: Preheat oven to 425°F In a medium bowl, mix brown sugar and salt. Add the butter and beat by hand until smooth. Add the vanilla and egg and mix until combined. Do not use an electric mixer. Divide the filling into the tart shells until about half full. Place the muffin tin on a baking sheet. Bake 12-15 minutes for a runnier tart or 17-19 for a firmer tart* Remove from oven and run a knife around the edges of each tart to loosen. Cool completely in the tin. To remove, run a knife around and under each tart and pop out. Serve warm with fresh whipped cream Previous Next

< Back Mexican Salad Prep Time: 30 mins Cook Time: Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description A fresh mix of greens, fruit, avocado, and radish, tossed with a zesty lime and spicy sauce dressing. Ingredients Dressings: ⅓ cup extra-virgin olive oil ⅓ cup squeezed lime juice ½ hot sauce ½ tsp fine sea salt freshly ground black pepper Salad Mix: ½ radicchio sliced 2 oz arugula chopped ¼ head Napa cabbage sliced 4 radishes ½ apple diced ½ pear diced dash of lemon juice 1 avocado 2 green onions Preparation Prepare the dressing and refrigerate it until needed. Rinse all the lettuce and let it dry on a paper towel. Then, chiffonade the lettuce and wrap it back in paper towels. Slice the radishes and dice the pears and apples (toss them with a little lemon juice to prevent browning). Dice the green onions and slice the avocado just before serving. Arrange the salad mix on a plate and add the remaining vegetables and fruit. Drizzle with the dressing before serving. Previous Next