EAT WELL

EAT WELL

Bob the Chef has been in the business for over 25 years! In that time, he has worked with some of the best chefs in the culinary world and crafted his own style by reinventing classic dishes. Here is his mouth-watering recipe to make this February.

 

Valentine's Day Recipe:

Stuffed ' Cup-quails'

Cup cailles de Bob le Chef - Halles d'Anjou

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5 min 35 min 2 PDF

I recently learned this clever trick for stuffing quails, no strings necessary! That should give you more quality time to spend with your sweetie on Valentine’s Day 

Ingredients

  • 100 g caribou terrine with cranberries cut in small cubes (la Fromagerie des Nations)
  • 60 ml (4 tbsp.) panko breadcrumbs
  • 4 whole quails, flattened (sliced in half, cut side down) (Chevaline Plus)
  • 30 ml (2 tbsp.) olive oil
  • 250 ml of brown sauce (flavored with Madeira or Porto optional)
  • Salt and pepper, to taste

Instructions

  1. Set aside a few of the terrine cubes for the final plate, then put the rest of the cubes and the panko breadcrumbs in a small bowl and mix by hand/
  2. Stuff the terrine paste into each quail, then place them in a muffin pan, cut side down. Close the quails by crossing their legs (see photo)
  3. Baste the skin with olive oil
  4. Salt and pepper to taste, then grill in the oven at 220 °C (425 °F) for about 5 minutes
  5. Lower the temperature to 200 °C (400 °F) and grill for another 30 minutes
  6. Heat the sauce
  7. Once the quails are ready, take them out of the oven set aside for 3 or 4 minutes under aluminium sheet (this keep them moist and juicy)
  8. Serve 2 quails per plate, add the terrine cubes you set aside, and drizzle some of the Madeira wine sauce

Serve with fresh pesto pasta from Pastafresca

 

 


 

Past month recipes

 


 

 

 

Spaghetti with vegetarian “meatballs”

Bob le Chef Spaghetti with vegetarian “meatballs” - Halles d'Anjou

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15 min 50 min 6 -


For the sixth year in a row, I will be in “veggie” mode in January. While I was slightly apprehensive about this prospect the first year, I now look forward to it. And contrary to what you might believe, I don’t feel lethargic or sedated; quite the opposite, in fact! Here is a recipe that stays within familiar territory and will fill you up before you hit the skating rink, even by 30 below.

Ingredients

  • 500 mL (2 cups) dry lentils from Fruiterie 440
  • 1/2 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 eggs
  • 50 ml (1/4 cup) tomato paste
  • 125 ml (1/2 cup) grated Parmesan cheese from Cavallaro Cheese Shop
  • 50 ml (1/4 cup) thyme or basil (dried or fresh) from Fruiterie 440
  • Salt and pepper to taste
  • 1.5 l (6 cups) homemade tomato sauce
  • 500 g spaghetti
  • 30 ml (2 tbsp.) vegetable oil
  • a few fresh basil leaves (optional)
  • Parmesan, to taste (optional)

 Instructions

  1. Rinse the lentils in cold water, then drop them in a pan with 1,5 litre (6 cups) of cold water (3 times their volume)
  2. Bring to a boil, then cover them and let them simmer for about 20 minutes
  3. Once the lentils are cooked, place them in a bow with the other ingredients — except the tomato sauce
  4. Grind until smooth with a stand mixer
  5. Roll up the mixture into balls about 2 cm in diameter
  6. Lay on a cooking sheet and grill in a preheated oven at 165 °C (325 °F) for about 20 minutes
  7. Once cooked, remove the balls from the oven and place them in a large pot, then pour the tomato sauce over them and let simmer for about 20 minutes
  8. Cook the spaghetti according to the box’s instructions, then drain and drizzle with a generous amount of vegetable oil
  9. Serve sauce over spaghetti, then garnish with a few of the “veggieballs” and some fresh basil and Parmesan

 


Mother’s Own Stuffed Rolls

Bob's Mother’s Own Stuffed Rolls - Halles d'Anjou

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10 min 15 min 36 rolls -

Quick to make and oh-so-yummy! This recipe is so closely linked to the Holidays for me that it wouldn’t be Christmas if my mother didn’t make it. Don’t get me wrong: that doesn’t stop me from preparing it the rest of the year!

Ingredients

  • 500 g (1.1 lbs.) ground beef from La Supérieure Butcher Shop
  • 500 g (1.1 lbs.) ground pork from La Supérieure Butcher Shop
  • 500 g (1.1 lbs.) ground veal from La Supérieure Butcher Shop
  • 1 clove garlic, minced
  • 1 onion from Fruiterie 440, peeled and chopped
  • 15 ml (1 tbsp.) ground mustard from Cavallaro Cheese Shop
  • 125 ml (1/2 cup) ketchup
  • 284 ml (1 can) gumbo soup (Campbell’s)
  • 36 dinner rolls from La Panetière Bakery
  • Salt and pepper to taste

Instructions

  1. Heat up some oil in a pan, then cook the meat.
  2. Add the garlic and onion, and let cook for another 2 minutes.
  3. Add the ketchup, the ground mustard and the gumbo soup.
  4. Let simmer for about 5 minutes.
  5. Scoop inside the sliced dinner rolls.
  6. Grill in an oven at 175 °C (350 °F) for 6 to 10 minutes.
  7. Serve with love.

 Genuine Chicken Stock

Bob le Chef Genuine Chicken Stock - Halles d'Anjou

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5 min 1h40 4L -

Chicken stock is a basic ingredient you should always have on hand; it’s used in so many recipes, including soups, stews, pasta and risotto. Not only can you save a lot by preparing it yourself, you’ll also enjoy its delightful aroma in your kitchen and in all the home-cooked meals you’ll use it in. Just say goodbye to bouillon cubes!

Ingredients

  • 1 whole chicken from La Supérieure Butcher Shop
  • About 6 litres (24 cups) water
  • 2 carrots, cut in thirds, from Fruiterie 440
  • 2 celery stalks, cut in four
  • 2 medium-sized onions, cut in half
  • 3 cloves and 3 bay leaves (optional) from Cavallaro Cheese Shop

Instructions

  1. Pick a large pot that can hold the whole chicken
  2. Put the chicken in and cover with cold water
  3. Bring the water to a boil, then add the vegetables and herbs
  4. Reduce to low heat and let simmer for about 90 minutes. Regularly skim the fat at the surface with a spoon
  5. Use a sieve to filter the stock and freeze in small portions for future recipes

Note: Use the leftover chicken meat in your sandwiches and salads.

 

Brown Sauce

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5 min 5h30 1L -

Don’t let its bland name fool you; brown sauce is a flavourful ingredient with a long tradition in French cooking, as well as more modern interpretations, such as poutine or hot chicken sandwiches.

Ingredients

  • 2 kg of beef or veal bone from La Supérieure Butcher Shop
  • 2 carrots, cut in thirds, from Fruiterie 440
  • 1 onion, cut in half
  • 1 celery stalk
  • 2 L (8 cups) water
  • 60 ml (4 tbsp.) tomato paste from Cavallaro Cheese Shop

Instructions

  • Preheat oven at 260 °C (500 °F) and cook the bones and vegetables for about 30 minutes.
  • Throw them all into a big pot
  • Add the water and tomato paste, then bring to a boil
  • Let simmer over low heat for about 5 hours
  • Scoop up grease with a spoon
  • Using a broad (pasta) sieve, pour the broth into another pot

 

 

Spaghetti Squash Pad Thai

Bob le Chef Spaghetti Squash Pad Thai - Halles d'Anjou 

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15 min 45 min 2 -

Every once in a while, I like to replace standard noodles with spaghetti squash. Following that principle, here is a pad thai that is just as yummy as a leftover the next day!

Ingredients

  • 1 spaghetti squash from Fruiterie 440
  • 15 ml (1 tbsp.) olive oil from Cavallaro Cheese Shop
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 250 g grilled pork, chicken or shrimps — Go to Supérieure Butcher Shop for the meat or Odessa Fishmongers for the shrimps
  • 30 ml (2 tbsp.) brown sugar
  • 45 ml (3 tbsp.) fish sauce
  • 45 ml (3 tbsp.) rice vinegar
  • 1 egg, beaten
  • 3 green onions, minced
  • 500 ml (1 cup) bean sprouts from Fruiterie 440
  • Spicy sauce to taste (from Parti Bière?)
  • Salt and pepper, to taste
  • Peanuts, coarsely chopped
  • A few cilantro leaves

Instructions

  1. Cut the spaghetti squash in half lengthwise, and scoop out the seeds.
  2. Lay on a cooking sheet face down and grill in preheated oven at 190 °C (375 °F) for about 40 minutes (or until the flesh has softened).
  3. Use a fork to scrape out the strands and reserve. Set aside the 2 halves of the squash once you are done.
  4. Splash some oil in a pan over medium heat and sauté des onions after sprinkling a dash of salt (about 2 minutes)
  5. Add the garlic and let cook for another 2 minutes
  6. Mix in the pork and the squash strands
  7. Add the brown sugar, the fish sauce and the vinegar and stir
  8. Make a “hole” in the center of the pan to put the egg
  9. Use a wooden spoon to scramble the egg with the rest of the ingredients
  10. Add green onion, bean sprouts, spicy sauce and salt and pepper
  11. Mix everything together and serve in the hollowed out halves of the squash. Garnish with peanuts and cilantro


Foil-Wrapped Corn, Carrots and Zucchinis

Bob le Chef Foil-Wrapped Corn, Carrots and Zucchinis - Halles d'Anjou

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15 min 20 min 4 -

If you’re tired of foil-wrapped potatoes and other standard BBQ fare, try out this recipe and use your favourite spices and seasonal vegetables. This version was improvised from the leftovers from a camping expedition and the whole gang loved it!

Ingredients

  • 2 corn cobs from our Farmer’s Market
  • 2 zucchinis from our Farmer’s Market
  • 6 to 8 small carrots (whole) from our Farmer’s Market
  • 1/2 white onion, chopped
  • 2 garlic cloves, minced
  • 30 ml (2 tbsp.) olive or vegetal oil
  • 15 ml (1 tbsp.) chili powder from Cavallaro Cheese Shop
  • Salt and pepper to taste

Instructions

  1. Cut the corn and zucchini into slices about 1 or 2 cm thick
  2. Put all the ingredients and seasonings in a bowl and mix so that they are well coated with oil
  3. Drop in the center of a large sheet of aluminum foil
  4. Fold in a half-moon shape, making sure the edges are tightly closed.
  5. Place the bundle on the hot grill and cook for about 20 minutes (turning every 5 minutes)
  6. Open gently (careful, it’s hot!) and serve as a side dish or enjoy it as is

 

Small Strawberry and Goat Cheesecakes

Bob le Chef Small Strawberry and Goat Cheesecakes - Halles d'Anjou 

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20 min 90 min 2 small cakes -

I created this recipe by using available ingredients during a summertime shoot, and it’s become a classic for me ever since. You could probably prepare it in a standard pie shell, but I think it’s much more attractive in a cookie cutter!

Ingredients

For the crumb crust:

  • 75 ml (5 tbsp.) Graham crumbs
  • 60 ml (4 tbsp.) brown sugar
  • 15 ml (1 tbsp.) softened butter

For the strawberries:

  • 60 ml (4 tbsp.) brown sugar
  • 250 ml (1 cup) strawberries, hulled and halved, from the Halles Farmer’s Market
  • A few drops of vanilla extract

For the cheese layer:

  • 125 ml (1/2 cup) of goat cheese from Fromagerie des Nations Cheese Shop
  • 15 ml (1 tbsp.) icing sugar

 Instructions

  1. Combine all the ingredients for the crust together in a small bowl.
  2. Line the inside of 2 cookie cutter shapes with parchment paper to prevent the ingredients from sticking to the sides.
  3. Add the crust mix to the bottom of each cookie cutter shape, and tamp down using a spoon.
  4. In another bowl, combine the strawberries, brown sugar and vanilla.
  5. Pour half the strawberry mixture on the crust in the cookie cutter shapes. Set aside the remainder.
  6. Mix all the cheese layer ingredients in a small bowl.
  7. Add the cheese mix over the strawberries in each cookie cutter shape, and tamp down using a spoon.
  8. Chill in the refrigerator for about 90 minutes.
  9. When ready to serve, slide a spatula under a cheesecake and place in a serving dish, then remove the cookie cutter and parchment paper. Top with the remainder of the strawberry mixture and garnish with a few mint leaves.


Grilled Salmon with Sauce Vierge

Bob le Chef Grilled Salmon with Sauce Vierge - Halles d'Anjou 

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10 min 12 min 2 -

Need inspiration for your next barbecue? Tired of the same old hot dogs on stale buns? It’s time to expand your horizons! Follow these simple and unique recipes to brighten your summer.

Ingredients

  • 1 salmon fillet (about 600 g) from Odessa Fishmonger
  • 8 cherry tomatoes, cut in half, from Fruiterie 440
  • 2 green onions, minced
  • 30 ml (2 tbsp.) parsley, chopped
  • 15 ml (1 tbsp.) capers
  • 90 ml (6 tbsp.) olive oil from Cavallaro Cheese Shop
  • Salt and pepper to taste

Instructions

Vierge sauce

  1. Mix the tomatoes, green onions, parsley, capers and olive oil in a bowl and season with salt and pepper

Salmon

  1. Season salmon with salt and pepper and grill on one side*
  2. Place the fish on the hottest spot of the grill, keeping the scale side up
  3. When the salmon doesn’t stick to the grill anymore, don’t flip it over, but rather turn it by about 45 degrees to give it that nice cross-hatch burn pattern
  4. Cover the grill and continue cooking for 5 to 7 minutes
  5. Once ready to serve, flip the salmon over so the scaled side is on the plate, then drizzle with the sauce

*One-sided cooking involves searing fish or meat on one side without turning them over. This allows the skin to be crisp while keeping the inside soft and slightly pink. This grilling technique is perfect for fleshy fish like salmon. When shopping, you should ask your fishmonger to get your slices from the thickest part of the fish. Freshness is paramount, as it will be almost raw once you serve it.



Fiddlehead and Duck Confit Salad

Bob le Chef Fiddlehead and Duck Confit Salad - Halles d'Anjou

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20 min 10 min 4 -

Fiddlehead season only lasts two weeks, so I always try to get some while they’re fresh!

Ingredients

  • 4 duck legs confit from Chevaline Plus Butcher Shop
  • 60 ml (4 tbsp.) vegetable oil
  • 1 L (4 cups) of thoroughly flushed fiddlehead ferns (see notes) from Fruiterie 440
  • 180 ml (3/4 cup) of orange supremes (about 2 oranges)
  • 125 ml (1/2 cup) whole almonds from Cavallaro Cheese Shop
  • 1/2 head of radicchio lettuce (or 2 endives), finely chopped, from Fruiterie 440
  • 75 ml (5 tbsp.) olive oil
  • 25 ml (5 tsp.) white balsamic vinegar (can be replaced by standard balsamic vinegar)
  • 25 ml (5 tsp.) honey
  • Salt and pepper to taste

Instructions

  1. Pour the oil in a skillet over medium heat and brown the skin of the duck legs (about 3 minutes)
  2. Once the legs are nicely cooked, place on a cooking sheet in the oven at 150 °C (300 °F) to keep them warm while you’re preparing the salad
  3. Pour some water in a medium-sized pot and add some salt. Bring to boil before adding the fiddleheads (flushed - see note) and cook at least 5 minutes
  4. Rinse with cold water and drain
  5. Set aside
  6. Slice the peel off the oranges using a sharp knife
  7. Flip the orange on its side so its core is facing you, then cut down on each side of the membrane using a serrated knife to separate the segments
  8. Add the fiddleheads, orange supremes, almonds and radicchio in a bowl
  9. Mix with the olive oil, white balsamic vinegar and honey
  10. Season with salt and pepper
  11. Serve on a plate with the duck legs
  12. Quack, quack!


Crab Cakes with Curry Mayo

Bob le Chef Crab Cakes with Curry Mayo - Halles d'Anjou

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25 min 5 min 6 patties -

This well-known staple of American cuisine is easy to cook, inexpensive, and is usually a big hit with kids. I usually serve them with some homemade curry mayonnaise.

Ingredients

For the crab cakes

  • 200 ml crabmeat from Odessa Fishmonger
  • 125 ml mashed potatoes
  • 75 ml standard or panko breadcrumbs from Cavallaro Cheese Shop
  • 75 ml homemade mayonnaise
  • 75 ml chopped parsley from Fruiterie 440
  • Salt and pepper to taste

For the breadcrumbs

  • 150 ml flour
  • 2 eggs, beaten
  • 150 ml standard or panko breadcrumbs

For homemade curry mayonnaise

  • 1 egg
  • 15 ml (1 Tbsp.) Dijon mustard
  • 400 ml vegetable oil
  • Half a lemon from Fruiterie 440, juiced
  • 15 ml curry powder from Cavallaro Cheese Shop
  • Salt and pepper to taste

 Instructions

For the crab cakes

  1. Mix all the ingredients in a bowl.
  2. Shape into equal-sized patties.
  3. For each patty, dust both sides with flour, dip in the egg mixture and finally cover with breadcrumbs.
  4. Fry in a deep fryer preheated to 175 °C (350 °F) for 3-5 minutes.
  5. Serve with fries and homemade curry mayo.

For the mayonnaise

  1. Add the eggs and mustard in a large mixing bowl and stir to combine.
  2. Whisking, drizzle in the vegetable oil.
  3. Stir in lemon juice and curry powder.
  4. Season to taste.



Lamb Shank Over Warm Quinoa-Cranberry Salad

Bob le Chef Lamb Shank Over Warm Quinoa-Cranberry Salad - Halles d'Anjou

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20 min 2h30 4 -

You get a lot of bang for your buck with lamb shanks, as they’re both very tasty and one of the least expensive cuts of meat you can find, which makes them one of my absolute favourites!

Ingredients

  • 45 ml (3 tbsp.) vegetable oil
  • 45 ml (3 tbsp.) butter
  • 4 lamb shanks from La Supérieure Butcher Shop
  • 1 amber beer (341 ml) from Parti Bière
  • 1 clove garlic
  • 1 carrot, cut in half, from Fruiterie 440
  • 1/2 onion
  • 1 fresh bay leaf
  • 1 clove garlic, minced
  • 250 ml (1 cup) of quinoa from Cavallaro Cheese Shop
  • 625 ml (2 1/2 cups) water
  • Dozen kale leaves, chopped
  • 125 ml (1/2 cup) dried apricots from Cavallaro Cheese Shop
  • 125 ml (1/2 cup) cranberries or other dried fruits
  • 125 ml (1/2 cup) whole almonds
  • 80 ml (1/3 cup) fresh parsley, chopped
  • 45 ml (3 tbsp.) olive oil
  • Salt and pepper to taste

Instructions

  1. Melt the butter and heat the oil in a pan over medium heat, than sear both sides of each flank
  2. Place in an ovenproof dish and add the beer, garlic, carrots, onions and bay leaf
  3. Cover with aluminium foil
  4. Grill in the oven at 180 °C (350 °F) for about 2 hours
  5. Set aside
  6. Splash some oil in a pan over medium heat and brown the garlic clove (about a minute)
  7. Add the quinoa and continue cooking while stirring for another minute
  8. Add half of the water and stir until it’s absorbed by the quinoa
  9. Add the rest of the water and the kale and let simmer while stirring occasionally
  10. Once the quinoa is ready, serve it in a bowl
  11. Stir in the dried fruits, almonds, parsley and salt and pepper
  12. Serve in individual bowls topped with the shanks and some of the drippings

Notes

You can replace the quinoa with rice or semolina, while the almonds can be replaced with cashews.

 

Chocolate and Avocado Mousse

Bob le Chef Chocolate and Avocado Mousse - Halles d'Anjou

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15 min 2 h 4 -

In temperate climes, avocado tends to be used in salads or savoury dishes like fajitas, tacos and burritos. However, in the tropics — its region of origin —, it’s used in desserts as a substitute for a fatty ingredient like butter, oil or shortening.

Ingredients

Instructions

  1. Mix together the chocolate, the honey (or maple syrup), the cream, the cocoa powder and the salt in a double boiler.
  2. Remove from stove and add in the avocado.
  3. Stir until smooth with a stand mixer.
  4. Pour into cups (or ramekins) and chill in the refrigerator for at least 2 hours.

 

 

Bell peppers stuffed with scalloped vegetables

Bob le Chef Bell peppers stuffed with scalloped vegetables - Halles d'Anjou

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20 min 35 min 6-8 -

What better way to fight off the chilly weather (and the flu going around) than this delicious dish made with bell peppers stuffed with scalloped vegetables?

Ingredients

Béchamel sauce ingredients

  • 60 ml of butter
  • 60 ml of flour
  • 625 ml of milk
  • Dash of ground nutmeg at Cavallaro Fine Foods
  • Salt and pepper to taste

 

Scalloped vegetables ingredients

  • 6 to 8 bell peppers (any colour) at Fruiterie 440 Greengrocers 
  • 250 ml of carrots, diced
  • 250 ml of yellow beets, cut in 1-cm cubes
  • 250 ml of butternut squash, cut in 1-cm cubes
  • About 10 Brussels sprouts, cut in four pieces
  • 250 ml of small cauliflowers
  • 250 ml of broccoli stalks, peeled and cut in half slices
  • 250 ml of small broccoli florets
  • 500 g of shredded cheese (use your favourite; I like a mix of cheddar and mozzarella) at Fromagerie des Nations

 

Instructions

For the béchamel sauce

  1. In a medium-sized pot, melt the butter over medium heat, then add the flour, whisking to combine (this will form a “roux”).
  2. Slowly pour the milk in the pot while continuing whisking.
  3. Add the nutmeg once you’ve finished pouring the milk.
  4. Season to taste with salt and pepper.
  5. Set aside.

 

For the scalloped vegetables

  1. Slice off the top of each bell pepper and carefully scoop out the insides while avoiding cutting through the pepper.
  2. Set aside the caps and pepper in a broil pan.
  3. Pour some water in a large pot, add salt, bring to the boiling point and cook the carrots and beets for about a minute.
  4. Leave the carrots and beets in the large pot, then add the butternut squash, the Brussels sprouts, the cauliflower and the broccoli stalks.
  5. Let cook for another 2 minutes.
  6. Remove the pot from the stove and drain, then splash some cold water on the vegetables before setting them aside in a bowl.
  7. Add the broccoli florets and the béchamel sauce to the vegetables.
  8. Stuff each bell pepper with the mix of béchamel sauce and vegetables.
  9. Top with some shredded cheese.
  10. Grill in an oven at 190 °C (375 °F) for 30 minutes.
  11. Serve immediately.

 

Notes

  • Don’t use red beets, otherwise all your vegetables will take on a dark pink hue. Use sweet potatoes if you can’t find yellow beets.
  • Instead of throwing out the cauliflower leaves, use them to make a tasty snack! Lay them out on a cooking sheet with a splash of olive oil, then sprinkle some salt and pepper, and finally grill in an oven at 190 °C (375 °F) for about 20 minutes. Let me know what you think!

 

 

 

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