Le Chef Pierre D'Iberville

Brie Fondant

2026-11-14T12:50:00.783-08:00

2 portions ou 4 portions en accompagnements

375 gr fromage brie
½ tasse de bleuets
¼ tasse de pacanes hachées
1 c. à thé sirop d'érable
Craquelins, de votre choix

Préchauffer le four à 350F (180C) ; placer la grille au centre du four.
Dans un plat allant au four, déposer le fromage, puis les bleuets et les pacanes.
Verser le sirop d'érable sur le fromage.
Cuire au four environ 10 minutes.
Servir avec des craquelins.

BON APPÉÉÉÉÉÉÉÉÉTIT

😎

Hearty Chicken Strata

2026-11-11T13:39:30.279-08:00

Makes 12-14 servings

10 cups bread cubes "½-inch cbes"
2 cups diced cooked chicken
1 cup diced potatoes
1 cup diced celery
½ cup diced carrots
¼ cup minced fresh parsley
4 cups milk
2 cups chicken broth
5 eggs, beaten
¼ cup butter, melted and cooled
1 teaspoon salt
½ teaspoon pepper
1 or 2 jars (12 ounces each) chicken gravy, warmed, optional

Arrange bread cubes in a single layer on several ungreased large baking sheets ; bake at 350F (180C) for 20-30 minutes until golden brown and crisp.
Transfer to a large bowl ; add the chicken, potatoes, celery, carrots and parsley.
In another large bowl, combine the milk, broth, eggs, butter, salt and pepper ; pour over bread mixture and toss to coat.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350F (180C) for 45 minutes ; stir.
Bake 45 minutes longer or until a knife inserted near the center comes out clean.
Serve with gravy if desired.

BON APPÉÉÉÉTIT

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Kielbasa Cabbage Soup

2026-11-08T13:15:03.521-08:00

Makes 8-10 servings

1 small head cabbage, coarsely chopped
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons olive oil
4 cups water
3 tablespoons cider vinegar
2 tablespoons brown sugar
1 pound smoked kielbasa or Polish sausage, halved, cut into ½-inch pieces
4 medium potatoes, peeled and cubed
3 large carrots, chopped
1 teaspoon carraway seeds
½ teaspoon pepper

In a Dutch oven or soup kettle, saute the cabbage, onion and garlic in oil for 5 minutes or until tender.
Add to cabbage mixture the water, vinegar and brown sugar ; stir in remaining ingredients and bring to a boil.
Reduce heat ; cover and simmer for 60-70 minutes or until veetables are tender.

BON APPÉÉÉÉÉTIT

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Seafood Chowder

2026-11-07T10:48:41.831-08:00

Makes 32 servings

½ pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound fresh or frozen lobster, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
½ cup butter
4 teaspoons salt
4 teaspoons minced fresh parsley
½ teaspoon curry powder
2 quarts milk
1 can (12 ounces) evaporated milk

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp ; using a slotted spoon, remove to paper towels and reserve drippings.
Saute onions in drippings until tender ; add potatoes and water, bring to a boil and cook for 10 minutes.
Add the scallops, lobster, shrimp, cod, haddock and cook for 10 minutes or until the scallops are opaque, shrimp turn pink and fish flakes easily with a fork.
Add the butter, salt, parsley and curry powder.
Stir in milk and evaporated milk ; heat through and garnish with bacon.

BON APPÉÉÉÉÉÉÉÉÉTIT

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Spicy Beefy Chili

2026-11-05T07:26:29.086-08:00

Put these ingredients in the slow cooker and forget it for few hours. If you like your chili thick, you'll enjoy this version.

Makes 8 servings

2 pounds ground beef
2 to 3 chili peppers of your choice
3 cans (16 ounces each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon dried origano
½ teaspoon ground cinnamon
¼ teaspoon pepper
2 to 4 cups tomato juice

In a large skillet, cook beef over medium heat until no longer pink ; drain and transfer in a 5-qt. slow cooker.
Remove seeds from the chili peppers ; chop peppers and add to the slow cooker.
Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice.
Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness.

BON APPÉÉÉÉÉÉÉTIT

😎

Slow-Cooker Barbecue Beef Sandwich

2026-11-04T07:52:02.595-08:00

The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds!

Makes 8-10 servings

3 pounds boneless beef sirloin tip roast, cut into large chunks
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 cup ketchup
1 can (6 ounces) tomato paste
½ cup packed brown sugar
¼ cup cider vinegar
3 tablespoons chili powder
2 tablespoons lemon juice
2 tablespoons molasses
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
8 to 10 sandwich rolls, split

Place beef in a 5-qt. slow cooker.
Add celery, onion and green pepper ; in a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard.
Pour over beef mixture ; cover and cook on low for 8-9 hours or until meat is tender.
Skim fat from cooking juices if necessary.
Shred beef ; toast rolls.
Use a slotted spoon to serve beef on rolls.

BON APPÉÉÉÉÉTIT

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Pineapple Shrimp Rice Bake

2026-11-02T11:14:14.465-08:00

8 servings

2 cups chicken broth
1 cup uncooked long grain rice
1 arlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tabespoons vegetable oil
2 teaspoons soy sauce
¼ teaspoon ground ginger
1½ pounds cooked medium shrimp, peeled and deveined
1½ cups cubed fully cooked ham
¾ cup pineapple tidbits, drained

In a large saucepan, bring broth to a boil, stir in rice, reduce heat, cover and simmer for 25 minutes or until tender.
Meanwhile, in a large skillet, saute garlic, onion and green pepper in oil until tender ; stir in soy sauce and ginger.
Add shrimp, ham and pineapple ; stir in rice.
Transfer to a greased 2-qt baking dish.
Bake, uncovered, at 350F (180C) for 15-20 minutes or until heated through.
Stir before serving.

BON APPÉÉÉÉÉÉÉÉTIT

😎

Eggpant with Italian Fontina and Red Pepper-Garlic Mayonnaise Sandwich

2026-10-29T07:43:09.342-07:00

If you're using thin eggpants, they conform perfecty to the shape of a baguette. If your eggplants are larger, you may have to cut them after they're cooked to fit onto the bread.

Makes 2 sandwiches

2 small, thin eggplants, or 1 large one (about 12 onces total), stem ends trimmed and cut lengthwise into ¼-inch-thick slices
2 tablespoons olive oil
Salt and ground black pepper
Two 6-inch lengths baguette
2 tablespoons Red Pepper-Garlic Mayonnaise, recipe below
2 tablespoons thinly sliced roasted red pepper from a jar
4 thin slices (2 ounces) Italian fontina cheese

Heat a panini or sandwich press.
Brush each sides of the eggplant with the olive oil and sprinkle with salt and pepper ; put the eggplant slices on the press, pull the top down, and cook until soft and with dark grill marks, 4 to 5 minutes, and set aside to cool.
Slice the baguette pieces in half lengtwise and spread some mayonnaise on the ottom half of each baguette.
Arrange the eggplant slices on top of the mayonnaise ; arrange the peppers on top of the eggplant and the cheese on top of the peppers.
Top each sandwich with the top half of the baguette.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes.
Carefully remove from the press and serve immediately.

Red Pepper-Garlic Mayonnaise

from a jar make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise.

Makes about ½ cup

¼ cup drained roasted red peppers from a jar
1 garlic clove, put through a garlic press
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
¼ cup mayonnaise

Combine the peppers, garlic, lemon juice and cayenne in a blender and puree until smooth.
Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.
This will keep, tightly covered, in the refrigerator up to 3 days.

BON APPÉÉÉÉÉÉTIT

😎

Fresh Salmon Croque Madame Sandwich

2026-10-28T13:36:44.647-07:00

A Croque Madame is a grilled cheese sandwich with a fried egg on top. Here, the soft yolk becomes a delicious sauce for an open-faced sandwich of salmon grilled right on the press sitting on a bed of Swiss chard. This is a great early fall sandwich, when the greens are available locally, and you want something fresh-tasting but hearty.

Makes 2 open-faced sandwiches

¼ cup olive oil
1 small bunch Swiss chard or other leafy green, washed, dried, and tough stems removed
Salt and ground black pepper to taste
Two ½-inch-thick slices country hearth bread
1 gralic clove, peeled
2 tablespoons cream cheese
1 tablespoon capers, drained and rinsed
Two 4-ounce salmon fillets, skin removed
1 tablespoon unsalted butter
2 large eggs
2 teaspoons water

Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes ; season with salt and pepper and set aside to cool slightly.
Heat a panini or sandwich press.
Brush both sides of each slice of bread with 1 tablespoon of the olive oil ; place on the press, pull the top dowm, and cook until toasted, 1 to 2 minutes.
Rub one side of each toasted slice with the garlic clove ; spread 1 tablespoon o the cream cheese on each slice and sprinkle with the capers.
Brush the salmon on both sides with the remaining 2 tablespoons olive oil and sprinkle with salt and pepper.
Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.
While the salmon is cooking, heat the butter in a medium skillet ; carefully crack the eggs into the skillet, taking care not to break the yolks.
Sprinkle 1 teaspoon of the water onto each egg and sprinkle salt and pepper ; cover the skillet and cook on medium-high until the whites are firm and the yolks are still soft, 2 to 3 minutes.
Arrange the cooked greens on top o the cream cheese, place the salmon fillet on top of the greens, and slide a fried egg on top of each piece of salmon.
Sprinkle with salt and pepper.
Serve immediately.

BON APPÉÉÉÉÉÉTIT

😎

Barbecue Sausage Bites (Slow Cooker)

2026-10-26T13:06:52.577-07:00

A popular appetizer, this dish pairs pineapple chunks with barbecue sauce and three kinds of sausage. It requires just a few minutes of prep, which makes it a super recipe for entertaining.

12-14 servings

1 package (1 pound) miniatures smoked sausages
¾ pound fully cooked bratwurst
¾ pound smoked kielbasa or Polish sausage
1 bottle (18 ounces) barbecue sauce
Two-third cup orange marmelade
½ teaspoon ground mustard
Pinch of ground allspice
1 can (20 ounces) pineapple chunks, drained

In a 3-qt. slow cooker, combine the sausages.
In a bowl, whisk barbecue sauce, marmelade, mustard and allspice ; pour over sausage mixture and stir to coat.
Cover and cook on high for 2½ to 3 hours or until heated through ; stir in pineapple.
Serve with toothpicks.

BON APPÉÉÉÉÉÉTIT

😎

Burgundy Lamb Shanks (Slow Cooker)

2026-10-26T10:49:37.779-07:00

For those who love fall-from-the-bone lamb, this recipe fits the bill. Burgundy wine gives a special touch to the sauce that's served alongside the entree.

4 servings

4 lamb shanks (about 20 ounces each)
Salt and pepper to taste
2 tablespoons dried parsley flakes
2 teaspoons minced garlic
½ teaspoon dried oregano
½ teaspoon grated lemon peel
½ cup chopped onion
1 medium carrot, chopped
1 teaspoon olive oil
1 cup burgundy wine

Sprinkle lamb with salt and pepper ; place in a 5-qt. slow cooker.
Sprinkle with the parsley, garlic, oregano and lemon peel.
In a small saucepan,saute onion and carrot in oil for 3-4 minutes or until tender ; stir in wine, bring to a boil, stirring occasionally.
Pour over lamb, cover and cook on low for 8 hours or until meat is tender.
Remove lamb and keep warm.
Strain cooking juices and skim fat ; in a small saucepan,bring juices to a boil and cook until liquid is reduced by half.
Serve with lamb.

BON APPÉÉÉÉÉÉÉÉÉTIT

😎

Portobello Mushrooms with Grilled Onions and Cheddar Cheese Sandwich

2026-10-25T07:26:41.378-07:00

Grilled whole portobello mushrooms are a good vegetarian substitute for hamburger, especially when topped with grilled red onions and cheddar cheese. Chipotle ketchup provides acidity and spice, but you may substitute mayonnaise, with maybe a teaspoon of chopped parsley or basil, if you prefer a milder sauce.

Makes 2 sandwiches

2 large portobello mushrooms, stemmed and wiped clean
Two ½-inch-thick slices red onion
2 tablespoons olive oil
Salt and ground black pepper to taste
2 round Italian rolls
¼ cup Chipotle Ketchup, recipe below
3 ounces cheddar cheese, thinly sliced

Heat a panini or sandwich press.
Brush the mushrooms and onions with olive oil and sprinkle with salt and pepper.
Place them on the press, pull the top down, and cook until softened and browned, 4 to 6 minutes ; transfer to plate and let cool slightly.
Cut the rolls in half with a sharp serrated knife ; spread some chipotle ketchup on the bottom half of each roll.
Place a mushroom on each bottom half ; top with a slice of onion.
Cover the onion with cheese ; top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
Carefully remove from the press and serve immediately.

Chipotle Ketchup

¼ cup ketchup
½ teaspoon finely chopped canned chipotle chiles in adobo, plus 1 teaspoon of the sauce
¼ teaspoon ground cumin
1 tablespoon fresh lime juice

Combine all the ingredients in a small saucepan and bring to a simmer over medium heat.
Cook, stirring often, until the sauce thickens, 2 to 4 minutes.
Remove from the heat and let cool to room temperature.
This will keep, tightly covered, in the refrigerator up to 1 week.

BON APPÉÉÉÉÉÉÉTIT

Smoked Turkey, Avocado, and Cherry Tomato Chutney Sandwich

2026-10-22T13:01:52.818-07:00

The Indian flavors in the chutney give the turkey an exotic flavor, and the avocado adds nutritious creaminess to the sandwich.

Makes 2 sandwiches

4 ½-inch-thick slices whole-grain seeded bread
¼ cup Cherry Tomato Chutney, click here for recipe
1 small avocado, peeled, pitted, and thinly sliced
1 teaspoon fresh lime juice
6 thin slices smoked turkey
3 ounces quesido or fresh mozzarella cheese, thinly sliced

Heat a panini or sandwich press.
On two slices of bread, spread with the chutney, arrange the avocado on top of the chutney and sprinkle the avocado with the lime juice.
Arrange the turkey on top of the avocado and the cheese on top of the turkey ; top each sandwich with the two remaining slices of bread.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉTIT

😎

Barbecued Chicken with Blue Cheese and Celery Sandwich

2026-10-20T07:32:45.120-07:00

If you don't have any leftover barbecued chicken, plain cooked chicken will do, especially when tossed with spicy barbecue sauce.

Makes 2 sandwiches

1½ cups shredded barbecued chicken
3 tablespoons barbecue sauce
¼ cup mayonnaise
2 tablespoons sour cream
One-third cup crumbled blue cheese
1 scallion, finely chopped
Salt and ground black pepper, to taste
2 Ciabatta rolls
1 celery stalk, trimmed, tough outer strings peeled away, and thinly sliced

Heat a panini or sandwich press.
Combine the chicken and barbecue sauce in a small bowl and stir to coat.
Combine the mayonnaise, sour ceam, blue cheese, and scallion ; season with salt and pepper.
Slice the rolls in half and spread some blue cheese dressing on the inside of each roll.
Arrange the sliced celery on the bottom halves of the rolls ; pile the chicken on top of the celery and top each sandwich with the top half of the roll.
Put the sandwiches on the press, pull the top down, and cook until they are brown and crisp, 4 to 7 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

😎

Italian Tuna Salad with Avocado and Mozzarella Sandwich

2026-10-18T07:51:24.620-07:00

Tuna is mixed with vinaigrette instead of mayonnaise for sandiches. Mozzarella cheese and avocado take the edge off the briny tuna and capers, for a perfectly balanced and interesting sandwich.

Makes 2 sandwiches

2 Ciabatta rolls
3 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, put through a garlic press
¼ teaspoon salt
Ground black pepper
One 6-ounce can imported olive oil-packed Italian tuna, drained well
1 tablespoon capers, drained and rinsed
½ small avocado, peeled, pitted, and cut into ½-inch-thick slices
3 ounces fresh mozzarella, sliced into ¼-inch-thick pieces

Heat a panini or sandwich press.
Split each Ciabatta roll in half.
Whisk together the olive oil, vinegar, mustard, garic, salt, and pepper to taste in a small bowl.
Combine the tuna and capers in a medium bowl ; drizzle the dressing over the tuna and mix well to combine.
Arrange the avocado slices on the bottom half of each roll ; arrange the tuna on top of the avocado and lay the mozzarella slices on top of the tuna.
Top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

Smoked Salmon with Hard-Boiled Egg and Garlic Mayonnaise Sandwich

2026-10-17T11:18:27.556-07:00

For 2 sandwiches

1 tablespoon unsalted butter, softened
Four ½-inch-thick slices dark rye or pumpernickel
¼ cup mayonnaise
½ garlic clove, put through a garlic press
1 tablespoon finely chopped fresh dill
2 teaspoons finely chopped capers
½ cup watercress, tough stems trimmed, washed, and dried
2 large hard-boiled eggs, peeled and thinly sliced
4 ounces thinly sliced smoked salmon

Heat a panini or sandwich press.
Spread some butter on one side of each piece of bread.
Comine the mayonnaise, garlic, dill and capers in a small bowl.
Place the bread, buttered sides down, on a work surface ; spread some of the mayonnaise on each of the slices.
Arrange the watercress on two of the slices ; arrange the eggs on top of the watercress and drape the smoked salmon slices over the eggs.
Top with the remaining bread slices, buttered sides up.
Put the sandwiches on the press, pull the top down, and cook until they are crisp, 3 to 6 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉÉTIT

Filet Mignon with Mushrooms and Red Pepper-Garlic Mayonnaise Sandwich

2026-10-16T13:31:10.520-07:00

Filet mignon makes a simple but luxurious steak sandwich, especially with the addition of mushrooms and Red Pepper-Garlic Mayonnaise.

Makes 2 sandwiches

2 tablespoons olive oil
2 cups cremini or white button mushrooms, wiped clean and finely chopped
Salt and ground black pepper to taste
½ pound filet mignon, cut into ¼-inch-thick slices
2 Ciabatta rolls
3 tablespoons Red Pepper-Garlic Mayonnaise, recipe below
½ cup baby aragula, washed and dried

Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat.
Add the mushrooms and cook, stirring occasionally, until they release their liquid and are very soft, about 7 minutes ; season with salt and pepper and set aside to cool slightly.
Heat a panini or sandwich press.
Brush the filet pieces with the remaining 1 tablespoon of olive oil and sprinkle with salt and pepper ; lay them on the panini press, pull the top down, and grill until seared on the outside but rare on the inside, 3 to 4 minutes.
While the steak is cooking, split the rolls in half and spread 1½ tablespoons of the mayonnaise on the bottom half of each one.
Arrange the mushrooms on top of the mayonnaise ; arrange the aragula on top of the mushrooms.
Lay the steak slices on top of the aragula ; top each sandwich with the remaining roll halves.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 3 to 6 minutes, depending on how hot your machine is.
Carefully remove from te press and serve immediately.

Red Pepper-Garlic Mayonnaise

Roasted red peppers from a jar make a wonderfully flavorful spread when pureed and mixed with a little mayonnaise.

Makes about ½ cup

¼ cup drained roasted red peppers from a jar
1 garlic clove, put through a garlic press
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
¼ cup mayonnaise

Combine the peppers, garlic, lemon juice and cayenne in a blender and puree until smooth.
Scrape the mixture into a small bowl and stir in the mayonnaise until well combined.
This will keep, tightly covered, in the refrigerator up to 3 days.

BON APPÉÉÉÉÉÉTIT

Sausage, Grapes, and Gorgonola Dolce Sandwich

2026-10-14T12:35:44.288-07:00

Butterflying the sausage and then placing it in one long piece on a piece of baguette ensures that it won't slide out of the sandwich.

Makes 2 sandwiches

One 4-ounces Italian sausage
Two 6-inch lengths Baguette
3 ounces Gorgonzola Dolce or other spreadable blue cheese
9 large grapes, cut into thin slices

Use a sharp Chef's knife to cut the sausage almost in half lengthwise, leaving the two halves just barely attached to each other.
Gril, broil or pan-fry the butterflied sausage until cook through ; transer to a paper towel-lined plate to drain.
Heat a panini or sandwich press according to the manufacturer's instructions.
Slice the baguette pieces in half lengthwise and spread some cheese on the bottom half of each baguette.
Lightly press the grape slices into the cheese so they'll stay put ; place a sausage half, flat side down, on top of the grapes.
Top each sandwich ith the top half of the baguette.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp, 4 to 7 minutes, depending on how hot your machine is.
Carefully remove from the press and serve immediately.

BON APPÉÉÉÉÉÉÉÉÉTIT

😎

Chou-fleur au Saumon Fumé et à l'Aneth

2026-10-13T12:29:08.297-07:00

Pour 2 portions

15 ml beurre
¼ oignon rouge haché finement
¼ bulbe de fenouil en fines languettes
1 chou-fleur défait en mini-fleurons
250 ml crème à cuisson 15%
5 ml sel d'oignon
5 ml sel d'ail
150 gr saumon fumé haché
60 ml noix de Grenoble hachées
30 ml aneth haché, pour la décoration

Dans une grande poêle, faire fondre le beurre à feu moyen.
Ajouter l'oignon rouge, le fenouil et le chou-fleur et cuire 7-8 minutes en brassant régulièrement.
Ajouter la crème, le sel d'oignon et le sel d'ail ; laisser cuire 3-4 minutes.
Ajouter le saumon fumé et les noix de Grenoble ; réchauffer 5 minutes.
Dresser les assiettes, décorer d'aneth et servir.

BON APPÉÉÉÉTIT

Canapés à la Toscane (Apéros dînatoires)

2026-10-13T05:32:18.153-07:00

Pour 4 portions

Pour la crème de foie de volaille

300 gr foies de volaille, coupées en petits dés
½ oignon, finement haché
4 filets d'anchois à l'huile
15 ml câpres
1 feuille de laurier
½ verre de vin blanc sec
90 gr beurre
Sel

Pour le dressage apéro

8 tranches de pain de campagne

Dans une poêle, faire revenir l'oignon dans 50 gr de beurre avec la feuille de laurier ; ajouter les foies de volaille et une pincée de sel, puis poursuivre la cuisson pendant 3 minutes.
Verser le vin dans la poêle et le laisser évaporer ; enlever le laurier et transférer le contenu de la poêle dans le bol d'un mixeur.
Ajouter les anchois et les câpres, puis mixer le tout.
Remettre la crème de foie sur le feu et la travailler avec le beurre restant.
Mélanger intimement, éteindre et laisser refroidir.
Faire griller le pain de campagne.
Étaler la crème de foie de volaille sur le pain et déguster.

BON APPÉÉÉÉÉÉÉÉTIT

Mini-Brochettes d'Agneau à l'Indienne (Apéros dînatoires)

2026-10-11T08:01:57.482-07:00

Pour 4 portions

800 gr épaule ou gigot d'agneau désossé
1 poivron vert

Pour la marinade

250 gr yaourt bulgare ou lait fermenté
1 gousse d'ail, finement hachée
1 oignon doux, finement haché
4 clous de girofle
2 gousses de cardamome
2 ml cumin moulu
1 ml cannelle moulue
1 ml gingembre moulu
1 pincée de muscade
5 ml sel
Poivre en grains

Pour le dressage

8 piques à mini-brochettes

La marinade

Concasser le poivre, les clous de girofle et les graines récupérées dans les gousses de cardamome.
Mélanger tous les ingrédients de la marinade dans un plat creux.
Couper l'agneau en cubes de 3 cm de côté ; les mettre dans la marinade, remuer plusieurs fois pour bien imprégner la viande, couvrir et laisser mariner pendant 2 heures au réfrigérateur.

Le dressage

Retirer le pédoncule, les graines et les cloisons intérieures du poivron ; couper le piment en cubes de 2 cm de côté.
Enfiler les cubes d'agneau sur 8 piques, en alternant avec des carrés de poivron.
Préchauffer la plancha ou une grande poêle à une chaleur assez vive ; poser les brochettes sur la plaque chaude et les faire cuire pendant environ 10 minutes, en les retournant plusieurs fois por les faire colorer uniformément.
Servir immédiatement sur un plat chaud.

BON APPÉÉÉÉÉÉÉTIT

Bruschetta Roquefort, Lard, Fenouil et Miel (Apéros dinatoires)

2026-10-10T13:04:11.085-07:00

Pour 4 portions

Pour la garniture

180 gr roquefort
14 tranches de lard fumé
80 gr fenouil
1 petit oignon

Pour la sauce

10 ml miel
20 ml moutarde à l'ancienne
100 m crème 35%

Pour le dressage apéro

8 tranches de pain aux noix

Laver et râpé le fenouil sur une grille à gros trous.
Peler et émincer finement l'oignon, couper le roquefort en fines tranches.
Faire revenir le lard dans une poêle, laisser reposer sur du papier absorbant, puis couper les tranches en 2 tronçons.
Mélanger la crème avec la moutarde et le miel.
Préchauffer le four à 350F (180C) et faire griller les tranches de pain pendant 5 minutes d'un seul côté, le pain doit être croustillant mais rester moelleux.
Tartiner de sauce au miel les tranches de pain ; répartir l'oignon sur les pains, ajouter le roquefort, le lard et le fenouil, puis arroser de 5 ml de sauce.

BON APPÉÉÉÉÉTIT

Bruschetta au Thon Frais et à la Roquette Sauvage (Apéros dînatoires)

2026-10-10T05:21:02.639-07:00

Pour 4 portions

Pour la garniture

250 gr filet de thon
300 gr tomates mûres
1 grosse poignée de roquette sauvage
1 citron non traité
4 gouttes de sauce Worcestershire
Quelques gouttes de Tabasco
60 ml huile d'olive
Sel et poivre du moulin

Pour le dressage apéro

4 tranches de pain de campagne

Hacher au couteau le filet de thon, puis le transférer dans un bol.
Ajouter le jus de citron, du sel, le Tabasco, la sauce Worcestershire et 30 ml d'huile d'olive.
Laver les tomates, les inciser avec un couteau et les plonger dans l'eau bouillante pendant 2 minutes environ.
Les égoutter, les peler et les hacher grossièrement ; laver et égoutter la roquette, puis la ciseler avant de la mélanger aux tomates, saler, ajouter l'huile d'olive restante et du poivre du moulin.
Faire griller les tranches de pain, puis disposer dessus le mélange tomates-roquette ; compléter avec le thon haché, poivrer.
Servir aussitôt.

BON APPÉÉÉÉÉTIT

Courgettes Farcies

2026-10-09T11:25:22.386-07:00

Un plat familial complet à base d'ingrédients tout simples, équilibrés et très savoureux.

Pour 4 portions

4 courgettes rondes
150 gr pain de nie rassis
150 ml lait
100 ml huile d'olive
150 gr lardons fumés
1 oignon haché
400 gr chair à saucisse
2 ml cumin
2 ml curry
2 ml paprika fumé
200 ml coulis de tomate
70 gr parmesan râpé
Gruyère râpé
Sel et poivre du moulin

Préchauffer le four à 400F (200C).
Laver les courgettes et couper un chapeau sur chacune d'elle ; avec une cuillère parisienne, les évider et conserver la chair à part.
Émietter le pain de mie et l'imbiber de lait dans un bol.
Dans une poêle, faire chauffer la moitié de l'huile d'olive ; faire revenir les lardons, puis ajouter l'oignon haché et la chair des courgettes coupée grossièrement.
Ajouter la chair à saucisse et faire revenir à nouveau en mélangeant avec une cuillère de bois afin d'écraser la chair à saucisse et d'homogénéiser le tout.
Ajouter le pain de mie imbibé de lait, mélanger encore ; Saler, poivrer, puis ajouter le cumin, le curry et le paprika fumé.
Dans un plat adapté, disposer les courgettes l'une à côté de l'autre, les remplir de farce et arroser le tout avec le coulis de tomates.
Parsemer de parmesan râpé et enfourner pendant 30 minutes,
Quelques minutes avant la fin de la cuisson, parsemer le plat avec le gruyère râpé et poursuivre la cuisson.
Pour bien dorer le dessus, passer le plat au gril quelques instants.

BON APPÉÉÉÉTIT

Tartine Chaude de Cheddar à la Bière

2026-10-03T11:36:08.748-07:00

Pour 4 portions

4 grandes tranches de pain de campagne rassis
200 ml bière brune
350 gr + 4 cuill. à soupe cheddar râpé
10 ml sauce Worcestershire
10 ml moutarde anglaise ou de type Savora
4 tranches de jambon blanc
4 cuill. à soupe fromage Comté râpé
Sel et poivre du moulin

Préchauffer le four à 400F (200C).
Faire griller les tranches de pain au grille-pain.
Dans une casserole, faire chauffer la bière et ajouter 350 gr de cheddar petit à petit jusqu'à ce qu'il fonde et que la consistance devienne onctueuse ; saler et poivrer.
Ajouter la sauce Worcestershire et la moutarde anglaise, puis bien mélanger.
Dans des petits plats individuels à gratin, poser les tranches de pain grillé, puis le jambon ; verser le mélange de bière et de fromage fondu par-dessus.
Parsemer du cheddar râpé restant et de Comté râpé ; enfourner pendant 5 minutes.
Sortir les plats du four et servir immédiatement avec une salade verte.

BON APPÉÉÉÉÉÉÉTIT