Meaty Macaroni

A classic, pantry diving kind of dish. Easy to scale up. You can also add cheese and finish in the oven.

Bonus game : guess which picture was taken as I sneezed!

1 lb lean ground beef
1-2 onions, diced
1 table spoon olive oil
1 small can of corn nibblets
1 small (20 oz) can of crushed tomatoes
1/2 box of macaroni
salt and pepper


1. Bring a large pot of salted water to a boil and add the pasta.
In a large skillet, cook the onions until translucent. I had a few shallots dying in my pantry so I used those.

2. Add the beef, breaking it apart as it cooks, until no pink remains. Season with salt and pepper to taste.

3. Drain the corn and add to the skillet.

4. Add the tomatoes (with the liquids) and bring to a boil.

5. Drain the pasta and add to the skillet. Mix well to coat.

6. Eat warm. This re-heats well also.

Delicious Mess Burger

Not the prettiest. Not the fastest to make either (not complicated, just a few long steps). But deeply satisfying in a messy decadent way.

1 lb ground beef
2 firm pears
2 large onions
1/2 cup bourbon
1/2 cup sugar
1 cup water
2 table spoon butter
4-5 tea spoon onion confit
4 sesame buns
2 tea spoons berberé
4-6 slices thick cut bacon
Brie cheese
salt and pepper



1. Melt the butter in a skillet. Peel and slice the onions.

2. Add the onions to the butter and stir to coat. Add a pinch of salt and pepper. Cook on medium-low heat to medium heat for 30-40 minutes, stirring every so often, until brown, soft and caramelized. Add water if they start to stick.

Set aside.

3. Meanwhile, in a sauce pan, combine the bourbon, sugar and water. Bring to a boil.

4. Peel and slice the pears. Add the syrup and bring down to a simmer.

5. Cook for 15 minutes or until tender. Weight them down with the lid from a smaller pot to ensure they remain submerged.

Remove from heat and allow to cool in the syrup.

6. Cook the bacon.

7. Realize while cooking the bacon that you are out of paper towels. Attempt a makeshit dripping system so the bacon can drain excess fat and become crispy.

8. Shape patties and season with berberé and a pinch of salt. Drain excess fat from the pan and cook patties to preffered temperature.

9. Start assembly. Caramelized onions on the bottom bun and onion confit on the top bun.

10. Add the patty and the brie. Realize you messed up on the patty’s size. Shrug.

11. Add a few pear slices and the bacon.

12. Close and enjoy!

Meat loaf

A quick and easy recipe (on of my grand-mother’s again). However it is a bit on the heavy side.

2 lbs extra-lean ground beef
1/2 cup of bread crumbs
1 onion, diced
1 egg
1/4 cup condensed milk
1/2 tea spoon paprika
1/2 tea spoon thyme
salt and pepper, to taste.
6-8 strips of bacon


1. Pre-heat the oven to 350F

2. Mix together all the ingredients except the bacon.

3. Shape into a loaf.

4. Add the bacon strips on top.

5. Cook for 1h30. Allow to rest for 5 minutes before removing from the pan and slicing.

Pâté Chinois

I believe this is the equivalent of Cottage pie outside of Québec? In any cases, tasty dish that I think most of people in Québec grew up on, iconic to the point of being featured in many humors sketches.

2 lbs extra lean ground beef
2 12oz cans of kernel corn
1 19oz can of creamed corn
6-10 potatoes
1 table spoon olive oil
1 onion
milk, butter, salt, pepper, onion powder, steak spices – to taste


1. Pre-heat the oven to 350F

2. Make some mashed potatoes. Set aside.

3. Roughly dice the onion. Heat the oil in a skillet and cook the onion until soft.

4. Add the ground beef and cook until browned. Season with the steak spices.

5. Using a slotted spoon, transfer the meat to a large casserole dish. Leave behind as much of the liquid as possible.

6. Layer with the corn (both kernels and creamed corn).

7. Layer the mashed potatoes on top. I like to smooth is with a spatula, or you can leave it a bit messy, as you prefer.

8. Bake for 30 minutes. Finish with the oven at broil for a few minutes until the potatoes are  browned.

9. Allow to rest for a few minutes before slicing.

Spaghetti sauce

My mother’s spaghetti sauce recipe, to be precise. It’s thick, filled with vegetables and perfect for nights I don’t feel like cooking. I usually make this in the summer when the vegetables are cheap and plentiful, but I was out so here we are. I usually use two zucchini, but I had to do three grocery stores to find the one I have. You can add more vegetables (my mother adds mushrooms) or different meats, as you prefer.

A food processor is your friend to cut all the vegetables, or plan ahead and have lots of time if cutting by hand. Don’t be scared by the ingredient list! it all makes sense, I promise. I tend to err on the side of “more vegetables” so those quantities are quite adjustable.

1½ lbs ground beef
1 cup onion
4-5 cloves of garlic
Celery + Zucchini to taste
1 regular sized bottle of Heinz Chili Sauce
1 can Tomato Sauce (20oz)
1 can whole or diced tomatoes (20oz)
1 big can tomato juice
1 cup grated carrots
1 cup green bell pepper
2 to 4 tbsp HP sauce
2 tbsp Heinz 57 sauce
2 tbsp Worcestershire sauce
A few drops Tabasco
4 bay leaves
1 tbsp Italian seasoning
1 tsp Sauge
1 tsp Thym
1/4 tsp Marjolaine
1/4 tsp Mixed spices
1 tbsp sugar
salt and pepper to taste
1 cup red peppers (sweet or hot)


1. Heat some oil at the bottom of the pot and cook the onions and garlic until fragrant. Add the meat and cook until mostly browned.

2 Add the carrots and celery. Stir in for a minute or two.

3. Add the Zucchini. Mix well and wait until they start turning soft before the next step.

4. Add the bell peppers.

5. Add the can of tomatoes (with the liquid)

6. Add the tomato sauce, tomato juice and the bottle of chili. Mix well.

7. Add the spices. The sugar is to cancel the acidity of the canned tomatoes. Feel free to skip it if your tomatoes don’t have any acid after taste.  Add salt and pepper to taste. Mix well.

8. Shimmer on low heat for 3½ – 4 hours. Find something to watch on tv and stir the sauce during the commercial breaks (personal timing trick)

9. Divide into containers and freeze.

Autumn Soup

This is one of my grand-mother’s recipes. It’s warm, filling, perfect for when the days become colder. Endless variations are possible, by adding vegetables or playing with the spices used. This makes a very filling and comforting meal-soup.


1 lb ground beef
1 tsp oil
1 cup onion
4 cup water
1 cup carrots (julienned or sliced)
1 cup celery
1 cup diced potato
1 tsp salt-pepper
1 bay leave
1 can diced tomatoes (20oz)

1. Cook together the meat and onions for 5 minutes. This is the only chance you’ll have to get some browning going, both on the meat and onions, so don’t rush this step.

2. Add the vegetables, and let sweat for a minute or so.

3. Add the tomatoes

4. Add the water and the spices. Bring to boil then lower the heat. Cover and simmer for 30 minutes.

Ready to enjoy! I usually add the salt only once in the bowls, as the canned tomatoes tend to be on the salty side.