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Pate Brisé (Flaky Pie Crust): Ingredients: 236 grams pastry flour, sifted a pinch of salt 115 grams of salted butter 1 extra large egg yolk 4 tablespoons cold water Lightly grease a 29 cm (11 1/4 inch) pie plate. Sift the pastry flour and the salt together. Cut the butter into small pieces and add to the dry mixture. Incorporate the butter into the flour with your hands until the butter is well incorporated into the flour. In a small bowl, whisk together the egg yolk and the cold water. Add to the dry mixture. Incorporate the egg and water mixture to the dry mixture with your hands until a dough forms. Do not over mix as this will create a tough pie crust. If the dough is difficult to handle right away cover the dough and cool for 15 minutes in the fridge. Preheat oven to 180 Celsius (350 Farenheit). Roll out the pie crust to fit the pie plate. With a fork prick the pie dough and add some pie weights or dry beans to the pie plate before pre-baking the crust (this is to prevent the pie

This is cranberry season in Quebec and I love those tart little red berries. They inspire me to try all kinds of different recipes! This is an easy and delicious muffin recipe that I tried and everyone at home seems to love. You can taste the tartness of the cranberries as the muffins are not very sweet. They freeze very well too. I found this recipe on the site: cooks.com. I particularly like to buy fresh cranberries now and freeze them for the coming months. 2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup soft unsalted butter 1 tablespoon orange zest 3/4 cup orange juice 1 egg 1/2 cup nuts, chopped (optional) 1 1/2 cups fresh or frozen cranberries Cream butter with sugar and add orange zest. Mix together flour, baking powder baking soda and salt in a bowl. Add the egg to the butter mixture and mix well. Add the flour mixture and orange juice to the mixture alternating. Add the cranberries and nuts (optiona

I created this recipe while in my pastrymaking class last week. Our project was to create a muffin recipe. I was happy with the results. I prefered the muffins without the pistachios though. Another student in my pastrymaking classes, Anlor also has a culinary blog. It can be viewed at: http://apprentissieres.canalblog.com/. She also has some fabulous photos of what we create in our classes! Makes about 12 muffins. 180 grams all-purpose flour 6 grams baking powder 3 large eggs 170 grams granulated sugar 150 grams unsalted butter, melted and cooled 2 lemons (zest and juice) 150 grams dried cranberries 4 Tablespoons whisky, brandy or cognace 100 grams unsalted pistachios, chopped (optional) Preheat oven 180 C or 350 F. Cooking time: 30 to 35 minutes. Wash the lemons. Grate the zest of the 2 lemons and squeeze the lemon juice. Place the whisky, the lemon juice and the dried cranberries in a pot and heat until the mixture boils. Remove from heat and let the mixture cool. Melt the butter an

This is a wonderful leek and cheese pie. It can be eaten warm or cold with a crispy salad on the side. It can also be cut into cubes and served as an entree with drinks. 1 large yellow onion, sliced 60 ml / 4 Tablespoons extra virgin olive oil 2 large leeks, total weight about 450 grams / 1 lb, chopped 115 grams / 4 oz / 1 cup plain (all-purpose) flour 2.5 ml / 1/2 teaspoon bicarbonate of soda (baking soda) 3 large (US extra large) eggs, lightly beaten 200 grams /7 oz Greek (strained plain) yogurt 300 grams / 11 oz feta cheese, cubed 115 grams /4 oz /1 - 1 1/3 cups freshly grated Gruyère or Parmesan cheese 45-60 ml / 3-4 Tablespoons chopped fresh dill (I used parsley because my boyfriend dislikes dill) salt and ground black pepper to taste Serves 4 1. Sauté the onion in the oil until light golden. Add the leeks and cook over a low heat for 10-12 minutes until soft. Cool a little. 2. Preheat the oven to 180 C / 350 F / Gas 4. Lightly grease a 23 cm / 9 inch round springform cake tin (

Apple season is in full swing in Quebec and the apples are tart this time of the year. Just the way I like them for an apple pie! I was at Jean Talon market (the largest farmer market in the Montreal region) this weekend and I bought new harvest Quebec apples. This is definitely one of my favorite apple pie recipes. The house just smells divine while this apple pie is baking in the oven. The aromas of apples, cinnamon and vanilla fill the house. Pâte Sucrée (Sweet Crust): Ingredients: 112 grams unsalted butter 100 grams icing sugar 25 grams glucose 40 grams egg 250 grams pastry flour 1 teaspoon vanilla extract Method: 1. Soften the butter. 2. Cream the butter with the icing sugar and the glucose. 3. Beat the egg and add progressively to the mixture. 4. Sift the pastry flour and add to the mixture. 5. Knead the mixture only until the mixture is homogenous. Do not overwork the mixture. APPLES: 1 1/2 pounds tart apples, peeled and cored 1/3 cup sugar (I used 1/4 cups sugar) 1/2 teaspoon g

With tomato and eggplant season in full force in Quebec, my greek origins are being awakened. Nothing pleases me more than an eggplant and tomato dish. Here is a wonderful eggplant dish that I recently made. I recommend this dish for someone who really loves eggplants because the vegetable is really prominent! aubergines with tomato topping 3 medium aubergines (eggplant), total weight about 800 g / 1 3/4 lb 150 ml (2/3 cup) extra virgin olive oil 2 large onions, finely chopped 3 garlic cloves, finely chopped 500 g (1 1/4 lb) fresh tomatoes, peeled and chopped 2.5 ml (1/2 teaspoon) each dried oregano and thyme 2.5 ml (1/2 teaspoon) sugar 45 ml (3 tbsp) chopped fresh parsley 15 ml (1 tbsp) tomato purée (paste) diluted in 150 ml (2/3 cup) hot water salt and ground black pepper Serves 4 1. Trim the aubergines, then slice them into rounds about 1 cm (1/2 inch) thick. Place in salted water for 1 hour and rinse and pat dry. Heat half the olive oil in a large frying pan and shallow-fry the a