À la Dankertier

Another real crowd-pleaser at the moment. We did this recipe 5 times in the last month. It is soooooooooooo good! The original is here . Quantities are for 4 people. Cut 350 g of chicken breast in thin slices. Here you want to take the time to make thin slice so it will be crispy and wonderful while cooking. Stripes are also ok, but then you won't have the perfect texture. Mix the chicken with pepper, 1.5 teaspoon of curry powder and 2 teaspoons of soy sauce . Put aside while preparing the rest. Prepare the dressing by mixing: ¼ cup peanut butter (smooth or not) 1 garlic clove, minced 1 tbsp sesame oil 2 tbsp soy sauce 2 tsp brown sugar 1½ tbsp sriracha (I put some smoky tabasco) 2 tbsp lime juice 6 tbsp coconut milk 2 tbsp water (adjust so the consistency is right, it will depend if you are using natural peanut butter or not) ¼ tsp salt In the original recipe, the salad is made up from 4 cups of mixed cabbage, shredded and 2 carrots, finely chopped . However,...

We love Indian food. Ok. At this point one might wonder: is there any food you don't like!? Actually, YES! Anyway, point being: Indian food is great, but it is even greater when it is simple so one can prepare few dishes and make a "Indian buffet" of sort. This recipe is sweet and savory and so simple you will wonder where all this great flavor comes from. It is adapted from a Sorted Food recipe. For 4 people. Warm up the oven to 150C. Cut 500g of cooked chicken into bite size pieces (you can use beast or any other cut you might like). In a pan on medium heat, pour 300g of mango chutney , 2 teaspoons of garam masala and 2 teaspoons of curry powder . Bring to a boil and remove from the heat. Mix 500g of natural yogurt with 3 tablespoons of mayonnaise . Add the chutney mixture and the cut chicken. Pour in a oven compatible dish, cover and bake for about 40 minutes. Serve topped with sliced almond and coriander , on a bed of rice.

We looooove sautés. This one is no exception. It comes from a french Canadian magazine, published several years ago, but it is still as good. Here, I doubled the quantity of sauce as we looooove the sauce and increased the cashew content. Serves 4 people. Prepare the sauce by mixing 75 ml of soya sauce (low sodium, if possible), 2 tablespoons of sugar , 2 tablespoons of water , 2 teaspoons of sesame oil and a splash of Tabasco . Add 40ml of cornstarch and mix well. In a wok or a big pan, heat up a tablespoon of oil on high heat and add 500gr of chicken breast (without bones and skin) cut in cubes (bite size) . Cook until golden and put aside. Add another tablespoon of oil and quickly fry one cup of sugar snap peas (could be also any other peas or even broccoli), one sliced big red (or any other color) bell pepper , half a cup of cashews , one clove of garlic and one thinly sliced piece of ginger the size of a thumb (skin removed). Fry for 3-4 minutes, then add back t...

For my birthday, my cousin and his girlfriend came to visit. Yes, we spend 4 days living the four of us in a 28m2 (multiply by 10 if you want in feet square ;). Although this was crazy, it was also very nice. I will post later a wonderful recipe that Rémi and Charlotte made for us but now, I want to share a very nice marinade recipe. It was the beginning of spring, and the weather was wonderful, but cold. We decided to go to the island and have our very first BBQ of the year. Take some nice boneless chicken part. For some weird reason, the cheaper chicken you can have here is boneless, breast frozen, so I unfroze it first. To help the chicken cook faster, I cut it to make many smaller, thiner piece (otherwise, it takes forever). Mix the raw chicken with 1 clove of garlic, peeled and crushed, 30ml of each: soy sauce, sesame oil, lemon juice and honey . The chicken will be delicious even if it marinate just for a couple of hours. We later re-use that recipe and let it in the marinade...

Here is the recipe for the masterpiece of the Thanksgiving dinner. This is a family recipe, that was given by my step mother to me this year, because she knew how much I was craving for the special food of Thanksgiving, which I did not celebrate last year. When you buy the turkey , you should allow between 250 g and 350 g of meat per person . This seems a lot, but this also account for the part you will throw out, like the bones and stuff... Put it in the fridge a couple of days in advance to unfreeze if frozen. You will fill the cavity of the bird with some stuffing. The quantity will depend on how big your bird is! With the amount you see in the picture, we were filling a 5 kg bird. For the stuffing, chop some onions and celery and dice some bread slices . I would say that you should have something like 50% bread, 25% each of the vegetables. Add a couple of teaspoons of poultry spices and sage, some melted butter, salt and pepper . The mix should be not too dry, but not soake...

André and I really looooooove to cook. Hence, there are not that many recipe that we do, and redo, and re redo... But this one is a very special to my heart. The texture, the taste, the small, the way it looks... everything is so good! The original recipe comes from Jamie Oliver's website . It's funny how on the website, he explains how it got hold on the recipe in an old Italian cookbook. Following the first time André cook this meal for me, we ask our Italian friend Riccardo about it and he said he never ever heard about it and that it was not Italian. Anyway, this doesn't mean that it's less delicious! Jamie is a little bit like chef Ricardo in Quebec, that I already mention in the Paella recipe , meaning they like to use "fancy" ingredient, that for us, just screams "change me"! Anyway, here is my version of this somehow "classic" ;) Preheat the oven at 200°C (400F). In parallel to preparing the sauce, you should cook 300-400 g of p...

Last week I stumbled upon this recipe here . I liked it immediately: the pine nuts, garlic and all in a nice green pesto! So when we had our romantic two people / two chefs surprise dinner on Saturday, I thought it fitted well, since I was responsible for the main course ( here's the appetizer from Sophie). At the beginning it sounded rather complicated, but once everything is in the food processor, it's straight forward. The pesto will be for four portions easily, even after I took only half of the amount for the ingredients given: A handful asparagus One big hand Baby Spinach Two cloves of garlic (here I left the original amount ;) A handful of Parmesan Half a cup of pine nuts Boil the asparagus for 3min. in salted water. Drain and keep the water. Cool the asparagus under cold water. Cut off the tips and put the rest in the food processor. Meanwhile heat up a frying pan and roast the pine nuts (be careful, don't brown them too much). Afterwards add 3/4 of ...

Weekends are special right now (one could argue they always are... but I mean culinary-wise). We are working like crazy during the week, eating good, but fast prepared stuff. During the weekend, we take the time to impress each other with amazing food. In Quebec we have a very popular chef whose name is Ricardo. I personally tried many of his recipe and always found them delicious (even though sometimes he pushes a little on the fresh stuff... not everyone has a farmers' marker in their back yard!!!). It's then no surprise that when I decided to cook Paella I found a good recipe on his website. The original recipe is here . But I also decided to copy my version :). I fried a little piece of chicken (maybe the equivalent of a small breast) that I cut before in bite size portions. I salted and grounded some pepper and waited until brown. I put aside and add 1 yellow bell pepper and 1 big onion , diced. I also add 3 pieces garlic , finely chopped (we loooooooove garlic!) a...