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Recipes

Valentine’s Day-Red Velvet and white chocolate truffles

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February: the month when we celebrate love. It’s an opportunity to please your partner by marking Valentine’s Day in a variety of ways. Here’s an idea that could be part of your gift. Original and easy, this truffle sports the colours of love. You can serve the truffles with your bouquet of roses or with your meal “à deux”. Ingredients 1 box Red Velvet cake mix

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Fondue with Gruyere cheese and truffle oil

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For after skiing or a winter hike. Here is one of my favourite winter recipes: cheese fondue, which is perfect for après-ski. Prepared well, it is perfect on winter treks in the parc du Mont Tremblant, on cross-country skis or snowshoes. You can enjoy it with sourdough bread – pain au levain – from the Caveau in Sainte-Agathe, or try it with broccoli florets, mushrooms, cubes of

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Christmas eggnog

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Eggnog is a drink made of milk, cream, sugar and egg yolk, scented with nutmeg or cinnamon, which was traditionally served at Christmas but which is also served in the wintertime. The traditional version of eggnog includes spirits such as rum, brandy or whisky. Perfect for bringing back childhood memories or for carrying on a tradition. Serves 6 Ingredients Six whole egg yolks ½ cup maple

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Apple crumble

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The apple, one of our most popular fruits, is on the shelves and as you know, “An apple a day keeps the doctor away”. Here’s a good way to prepare them when they’re sitting in the fridge and we’re not eating them anymore. This recipe is for the perfect comfort food when the leaves are painting the landscape in heart-stoppping colours and we’ve been out raking leaves

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Fish ceviche Peruvian-style

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It’s hot, hot, hot! August is one of the finest months of the year. Here’s one of my favourites: a recipe that will be perfect as an appetizer for your barbecue events, and the ingredients are fairly easy to find. This is an authentic recipe from South America: fish ceviche, Peruvian style. Serves 4 Ingredients - 4 filets fresh tilapia - 1 French shallot, finely chopped - 1/2 red onion,

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Quinoa and blueberry salad

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Quinoa is an ancient grain that is full of protein and thus packs a serious nutritional punch. Often referred to as ‘The Supergrain of the Future’, it makes the perfect summer salad.  This healthy nutrient-rich quinoa summer recipe comes from a good friend who is a source of inspiration for a lot of people. Thank you, Cathy Bergman. This delicious quinoa recipe can be served as

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Triathlete oatmeal

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This winter, I was lucky enough to meet coach Julie Thomas at a Robfit training session. We had good discussions about sports nutrition for races, whether a triathlon or other sport in which we use a great deal of energy. She introduced me to a breakfast recipe that’s ideal before or after intensive training. This recipe would even help with your recovery from a 51.50 or a 70.3…which are

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Healthy recipe for May

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May is snow crab season, and snow crab is the crown jewel of Québec seafood. We’re lucky to have this crustacean in our part of the world as it’s one of the best varieties of crab, having a delicate, fine taste. It should be eaten unadorned or with a mild-flavoured accompaniment so as not to mask the taste of the crab itself. Springtime also brings asparagus and small green peas,

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The Robfit energy bar

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Raw and gluten-free, this energy bar will give you wings. Enjoy it an hour before your training sessions or take it on a hike or ride for an energy boost. Don’t munch on it in front of your computer, but rather when you’re busy at some physical activity. Ideal for triathletes, the bar is easy to make and you can modify it using your own chef’s touch. Have a great training session! The

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Spring is springing

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Here’s a recipe I love and which I would like to share with you, particularly because it’s perfect for our athletes as they prepare for a season of triathlon and other summer sports. Rich in fibre, lentils are very good for your health, reduce the risk of colon cancer and contribute to the prevention of cardiovascular disease. Serve this with a delicious loaf of sourdough bread from the

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It’s chocolate!

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Here’s an easy little dessert to surprise your partner with on Valentine’s Day. Warm, melted chocolate is, in my view, one of the sexiest of desserts. The term “foodporn” perfectly describes this little cake, which will transport you to seventh heaven and give wings to your romantic evening. What’s more, cooking it just prior to serving provides an element of freshness.

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Fritters with zucchini and tomato sauce

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I recently worked on a beautiful wedding and one of the canapés I produced was a vegetarian fritter. By popular demand, here’s the recipe. The fritters are tasty, easy to make, and perfect for your guests. Serve them with your pre-dinner cocktails, Champagne or other libation. Serves eight Ingredients - 4 zucchini, grated - 1 sweet red pepper cut into small cubes - 1 bunch green onions,

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A classic, reinvented

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The Holiday Season upon us and with it, Christmas dinner. An annual dilemma, however, is what to eat with the turkey. Mashed potatoes is the classic, of course, liberally lashed with gravy. But for those who would like to surprise family and guests with something different, here’s a special side for your Christmas turkey.   Poutine of winter vegetables with Brussels sprouts                                                

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Tomato tart by Véronique

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It’s September, the time when we reap the harvest from our gardens. For this wonderful time of year, I’m suggesting a tart made from heritage tomatoes; the recipe comes from a good friend of mine from Chicago, who visits me a few times a year. This is perfect for serving on those beautiful sunny September Sundays …with a salad from your garden.   Ingredients 1 kg heritage

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Porchetta à l’orange with prosciutto and rosemary

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This is a recipe for a delicious summer meal for the family. Ingredients 1 fresh whole pork breast with the skin on 3 Tbsp fennel seeds 12 slices thinly sliced prosciutto 2 Tbsp roasted hot pepper flakes 20 peppercorns 2 Tbsp chopped fresh sage 1 Tbsp finely chopped rosemary  3 finely chopped garlic cloves Salt Zest and juice of a large orange Preparation Grill fennel seeds, whole peppers

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Grilled chicken à la portugaise

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For summer barbecues, this is one of those little taste treats I love: Portuguese-style charcoal-grilled chicken. You have to cook it over charcoal or glowing embers, and cut the chicken in advance so that it cooks flat. So…with a sharp knife, open the chicken all along the spinal column and flatten it out “en crapaudine”, which means “like a toad”. Serves 8 Level of

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June fish special

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I took my first fishing trip with friends near Val-d’Or, at an outfitter called Camachigama—a quite spectacular place about six hours from Mont-Tremblant. And I was lucky enough to catch 14 beautiful yellow pickerel…which I cooked, of course. It was the first time I had eaten wild pickerel as fresh as that. Usually the fisher filets the fish and freezes it. I have served farmed

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Nordic shrimp roll

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The Nordic shrimp, a product of Québec, is the most common shrimp in Eastern Canada; it is found from the coast of Maine to Davis Inlet, as well as in the St. Lawrence estuary. It is also the shrimp most used, fresh or frozen, in Eastern North America. While it is heavily fished, studies show that its population numbers are fairly stable. It is also called crevette de Matane, or Matane shrimp,

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Quarters of iceberg lettuce with blue cheese, bacon and maple syrup

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For maple month, I offer you a super recipe for quarters of iceberg lettuce with a blue cheese sauce, smoky bacon, and maple syrup: an American standard that’s become a favourite in steakhouses across the United States. In my version, I incorporate maple syrup to create a “sweet ‘n’ salty” effect with the bacon. If you add “oreilles de crisse” you have the

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Oxtail and White Bean Brazilian Mocoto

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I would like to share with you this unusually tasty dish. It’s a soup, straight from Brazil, which features oxtail and white beans. One evening it was -30°C and we discovered this soup-meal which, if you ask me, is spectacular. You can eat it as a hearty soup or as a side with a fish such as cod. This Brazilian classic is often eaten late in the evening, much like our famous poutine. Voilà ! Serves

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Hot chocolate from Palette de bine

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For Valentine’s Day . . . . A food I fell in love with at the Mont-Tremblant summer market in 2014 was the chocolate from Christine Blais . . . and the woman herself has as pure a passion about her product as her chocolate itself. So yes, if you’re a true-blue fan of high quality chocolate, we have a wonder right here in Mont-Tremblant. Her excellent chocolate comes from several different

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Passport Costa Rica

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For this January column, I want to share my most recent trip with you by telling you about a recipe that’s typical of Costa Rica, called Gallo Pinto. It’s made of white rice with black beans, usually served in the morning, with eggs – I happen to prefer “over easy” eggs, or firto, as they call them – and with Lizano sauce (which you can find in South American grocery

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Christmas turkey

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Bonjour à tous, (Sorry we do not have the English version) Voici un petit truc pour le temps des Fêtes afin de bien réussir votre dinde. Combien de temps prend une dinde à cuire ? Il faut le calculer selon son poids. Voici une charte qui vous aidera à réussir une cuisson juteuse et succulente.  Cuisson à 325 °F (160 °C)

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Pumpkin muffin with cream cheese

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Hello, dear readers. It’s fall already, so here’s a comforting little recipe to make for or with your children. A small pumpkin muffin to tuck into a lunch box or to enjoy on a beautiful Sunday morning, hot from the oven. Happy leaf season, everyone! Pumpkin muffin with cream cheese Ingredients 1 ½ cups unbleached all-purpose flour ½ cup oat flakes ½ cup wheat

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Ironman Brownies

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Makes 12 servings Mont-Tremblant will host the Subaru Ironman 70.3 World Championships on September 7. We have scarcely put away the equipment we used for banquets for the Subaru Ironman North American Championships Mont-Tremblant and here we are back at the oven for this new event. There’s nothing but enthusiasm in the kitchen to be participating again in an event of this scale. It always releases

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Pavlova with field berries

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Serves 4 • Level of difficulty: easy I discover this legendary dessert in Australia. It was created around 1926 in honour of the famous Russian ballerina Anna Pavlova. This spectacular meringue dessert is an assembly of whipped cream, custard filling, and fruit. In my version, I serve it with vanilla ice cream. It’s the perfect dessert in berry season. INGREDIENTS 6 medium egg whites 350

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Carpaccio of Heirloom tomatoes and goat cheese

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(Serves 6 – Level of difficulty: easy) The forbidden fruit I am particularly fond of Heirloom tomatoes – those grown from old seeds. You’ll easily recognize them: green or black, bright yellow, striped like a zebra, beef heart…. The market gardener is there to tell you all about them. As is always the case in cooking, simplicity is the key. Here’s a recipe that seeks

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see French version

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Grilled chicken “burger” with smoked Gouda cheese

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May is finally here and it’s time to break out the barbie! For the occasion, I’m providing a recipe for grilled chicken that you can cook right on the grill; the taste will be all the better. The marinade is delicious and you can use it, as well, on pork or lamb. I usually like to use the barbecue in winter, but this winter was really too cold. As a result, these first days of spring are

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Easter eggs

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After a long cold winter, what could be better than celebrating the arrival of spring with a family project: making Easter eggs with the children? This recipe, which I used at a Montréal en lumière (Montreal’s February festival of the lights) event, is perfect for adding the final touch for your Easter dinner. Surprise your guests with eggs that you and your children have prepared

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Puffy Pancakes from Grandma Jo

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Serves 4 • Level of difficulty: easy Old-fashioned pancakes My mother regularly made us these wonderful pancakes, which are incomparably crisp and light The recipe, which comes straight from my grandmother, produces pancakes that are perfect with maple syrup or molasses. If you want to serve them as they did in the ‘fifties, pair them with pork and beans and a nice moose steak from the

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Valentine’s Day, with love . . .

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Here’s a romantic treat made with chocolate and hazelnuts. This gluten-free cake will be the perfect finale to your tete-a-tete dinner. The cake originates in the south of Italy. For garnishes to go with it, you can use your imagination. Here are some examples: a caramel, a praline, slices of pear, Nutella, or vanilla ice cream. I wish you a lovely, happy, Valentine’s Day and encourage

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January soup: Renata’s Polish beet soup

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(Serves 8) The month of January is known to be one of the coldest of the Canadian winter. Here is my charming wife’s family recipe for soup – a beet “potage” that you heat up after a wonderful day of winter sports. I love soup, and I find the mixture of flavours, thick cubes of smoky bacon and beets, quite surprising. So . . . get out the pots! And let me know what you think!

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Tourtière with foie gras torchon

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I remember when I was 10 years old and went to visit my grandmother in early December to help prepare the Holiday Season dishes. Scents of cinnamon and cloves, simmering beef, meatball ragouts, tourtières and turkey wafted through the kitchen. But there was something special about her tourtière. I suggest that you add a touch of magic to this excellent Québec Christmas classic

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Macaroni and cheese with black truffle

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(Serves 4 • Level of difficulty: easy) This is the best! Loving Mac & Cheese is like riding a bicycle; you learn how when you’re little and you never forget. It’s the kind of food that makes children happy. Since the time when I was in the single digit grades at school, I have cooked hundreds of different versions – with grilled onions, with mini-sausages, with Bolognese

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Tiramisu ‒ sEb’s way

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  Tiramisu ‒ sEb’s way  (12 servings – Level of difficulty: easy) Here’s a recipe from the book Une affaire de desserts (roughly, Dessert Business). This excellent project offers recipes from our local business people. You’ll see them in a new light because in the book, they speak of their passions and what fuels them. You can buy the book, which is in French,

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Tomato gazpacho and croutons with extra virgin olive oil

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(Serves 10 to 12 • Level of difficulty: easy) This elegant Spanish soup, served well chilled, is reminiscent of sunbaked markets and beautiful, colourful spots in the Latin countries. It’s the perfect appetizer for a casual meal on the deck or patio. Ingredients 1 kg (2.2 lb) of ripe red tomatoes 1 stick of celery 1 large English cucumber 2 medium-sized red bell peppers, peeled and

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A passion for potatoes

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  (Level of difficulty: easy) Here’s a good idea for your barbecue menus. Potatoes are a great favourite of mine. They’re an excellent side dish for meals eaten outdoors, whether on the deck, beside the lake or out camping. In this recipe, I provide you with a tip or trick to make the job easier. Then it will be up to you to decide what the potatoes will accompany: grilled chicken,

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Rhubarb and strawberry pie

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(8 servings) Summer’s on our doorstep. The first fresh, local fruit is appearing. Here’s a lovely recipe from my mother, made with rhubarb from the garden and the first delicious Québec strawberries. This wonderful treat, which should be enjoyed with vanilla ice cream, is definitely one of my favourite desserts. Have a fine summer, and I look forward to seeing you at the Mont-Tremblant

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Small Matane shrimp, avocado and mango

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(Serves 4) May is the month during which Québec’s seafood begins to arrive: snow crab, lobster and in particular, Nordic shrimp – or Matane shrimp, as they’re known here. You can find them, already peeled, in all the food market fish shops, and they’re fresh! Their flavour is almost sweet…like candy! Here’s a lovely recipe for shrimp-lovers, especially

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Asparagus and rapini salad with boiled egg and smoked salmon

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(Serves 4) Spring is on its way…the snow is melting…Easter has come and gone…. Now we turn to healthy eating. For some, it’s time to start training; for others, the goal is to lose a few kilos before summer. So I offer a healthy recipe for April: a salad-meal made up of green vegetables and boiled eggs. The egg can replace the meat. It’s the athlete’s friend

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Berry and maple syrup upside down cake

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(Serves 8 – Level of difficulty: easy) Spring is nearly here, and spring means maple syrup, and March means school break! Here’s a quick, easy recipe that makes everyone happy…particularly the children. You can replace the berries with apples or pears, or what about Lady Finger or Dessert bananas…? (This recipe is from the book L’artisan culinaire.) Ingredients Cake 1½

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Valentine’s Day foie gras “torchon”

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Here’s a fun and enjoyable idea for those who want to celebrate Valentine’s Day at home. I offer two recipes for dishes to accompany foie gras. Then all you’ll have to do is obtain some foie gras torchon, a few croutons (small bread slices, dry toasted), and you’re all set! The object of the exercise is to make your own creation at home in preparation for your Valentine’s

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