Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
AprĂšs mon passage Ă MasterChef Canada, ma passion pour la cuisine nâa fait que grandir. Aujourdâhui, je continue de partager mes recettes, mes astuces et mon amour de la bonne cuisine familiale sur mon site Nourrir la gang!
Elevate Your Baking with Our Dehydrated Sourdough Starter!
Whether youâre a seasoned baker or a beginner eager to explore sourdough, this foolproof dehydrated starter is your perfect companion. Designed for convenience and longevity, it reactivates in just 3 daysâbringing you a bubbling, lively starter ready for baking. Sold with instructions on how to rehydrate!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
âLife is short, laugh more, worry less. R.F.â
If youâre looking for a show-stopping sandwich that feeds a crowd without stress, this Phenomenal Italian Sandwich is exactly what you need.
Built on a crusty artisan loaf and layered generously with Italian cold cuts, cheeses, marinated vegetables, and vibrant pesto, this sandwich isnât just a recipeâitâs a centerpiece. Itâs the kind of dish you bring to a picnic, beach day, potluck, or family gathering⊠and suddenly everyone is asking where you got it.
It has everything I love in a biscotti: a deep maple flavor layered from both maple sugar and syrup, bursts of sweet blueberries, and that classic crisp texture that makes biscotti so perfect with coffee.
Before Feeding a Crowd, I ran a small biscotti company, creating cookies designed to stand out â whether served with coffee, tea, or even a glass of wine.
Thereâs something deeply comforting about returning to simple, traditional preparationsâespecially the ones that have stood the test of time.
Les cretons quĂ©bĂ©cois sont une tartinade de porc traditionnelle prĂ©parĂ©e en faisant mijoter lentement du porc hachĂ© avec de lâoignon, de la crĂšme et des Ă©pices chaudes jusquâĂ obtenir une texture riche et crĂ©meuse.
In Québec, cretons are much more than a simple pork spread. They are part of an old culinary tradition that brings many people back to simple breakfasts, buttered toast, and family tables.
"La tarte au sucre du QuĂ©bec a autant de variantes quâil y a de cuisiniers, mais la tradition exige que la garniture soit plutĂŽt fluide et, en raison de sa richesse, que sa profondeur soit bien moindre que celle des tartes en gĂ©nĂ©ral."
â Laura Secord Canadian Cookbook
Les pets de sĆur appartiennent Ă cette deuxiĂšme catĂ©gorie.
Ce petit dessert traditionnel du QuĂ©bec nâĂ©tait pas vraiment une recette Ă lâorigine. CâĂ©tait plutĂŽt une façon astucieuse dâutiliser les restes de pĂąte Ă tarte aprĂšs avoir prĂ©parĂ© une tourtiĂšre, une tarte au sucre ou une tarte aux fruits.
This traditional Québec pastry was never meant to be a proper recipe. Instead, it was the clever way grandmothers used up leftover pie dough after making tourtiÚre, sugar pie, or fruit pies. Rather than letting scraps go to waste, they rolled the dough thin, spread it with butter and brown sugar, and baked the little spirals in a simple caramel sauce.
Thereâs something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, itâs the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.
Thereâs something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, itâs the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.
These lasagna roll-ups and stuffed shells with creamy ricotta, spinach, and béchamel are the ultimate make-ahead comfort food! Creamy, flavorful, and perfect for freezing, gifting, or prepping family meals ahead of time.
These lasagna roll-ups and stuffed shells with creamy ricotta, spinach, and béchamel are the ultimate make-ahead comfort food! Creamy, flavorful, and perfect for freezing, gifting, or prepping family meals ahead of time.
End-of-Summer Corn Chowder â a creamy, cozy soup made with fresh corn, smoky bacon, tender potatoes, and a touch of heat. Perfect for cool evenings and late-summer harvest meals.
End-of-Summer Corn Chowder â a creamy, cozy soup made with fresh corn, smoky bacon, tender potatoes, and a touch of heat. Perfect for cool evenings and late-summer harvest meals.
Learn how to make homemade pineapple and Pimento de Neyde hot sauce with habaneros. This sweet and fiery sauce is perfect for those who love intense heat!
Learn how to make homemade pineapple and Pimento de Neyde hot sauce with habaneros. This sweet and fiery sauce is perfect for those who love intense heat!
A few weeks ago, for pasta night, Felicity offered to bring the bread, I was happy she was and when she told me it was potato bread, I was curious, having heard about it and knowing it was not a traditional leavened bread.
Sooooo, here was the bread in front of me, I loved the shape and color right away, I touched it and wow, the bread had a bark to it, a lovely hard crunchy exterior. All things were looking good for this potato bread.
Pain rustique aux pommes de terre et fromage â Recette familiale simple et sans levure. CroĂ»te croustillante, mie tendre, fromage et ciboulette. IdĂ©al avec soupes, ragoĂ»ts ou en rĂŽties
Discover a delicious homemade jalapeño and apple hot sauce recipe with a perfect balance of heat and sweetness. Great for spicing up your favorite dishes!
