ou en – -Translation – Keybot Dictionary

  FrancoFoodie | Adresses...  

Show textShow cached sourceOpen source URL	La chaîne compte 7 succursales, avec pignon sur rue ou en centres commerciaux. Tous les gelati sont fabriqués à la maison-mère de Boisbriand, que j’ai eu le plaisir de visiter. Et où je me suis empiffrée de gâteaux pour les besoins d’un article qui n’a jamais paru, malheureusement.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	The chain has 7 outlets, either standalone or inside shopping centers. All gelati are made in the Boisbriand head office that I had the privilege of visiting once, when I was planning an article that never went to press. At the time, I enjoyed the opportunity to stuff my face with gelato cakes. But I digress.

  FrancoFoodie | IGA: Amb...  

Show textShow cached sourceOpen source URL	Si tous les ambassadeurs partageront leurs recettes tant en magasin, qu’en circulaire ou en dépliant, chacun aborde son rôle sous un angle différent. Les 3 ont aussi prêté leurs traits à la campagne Personnages d’IGA qui score beaucoup auprès de la clientèle, une création de la super agence Sid Lee également chargée de ce nouveau virage.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Fave TV host Josée di Stasio has promised to help us discover new flavours and new ways of cooking to avoid waste; doing more with less has been a stength of hers as evidenced in her last book which I so recommended here.

  FrancoFoodie | La vie e...  

Show textShow cached sourceOpen source URL	Plusieurs événements, levées de fonds et autres sont organisés ici et là, et plusieurs produits tablettes en supermarchés ou en épiceries fines s’habillent de rose, du pain Weston au vin Maison des Futailles et maintenant les thés Kusmi.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	As you must know by now, October is Breast Cancer Awareness Month. Several events and fundraisers are planned here and there, plus multiple products will be wearing the iconic pink to draw attention up and down supermarket aisles, from Weston breads to Maison des Futailles wines and now Kusmi teas.

  FrancoFoodie | Ragoût d...  

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Pour en avoir jasé avec des fermiers qui se débattent afin d’importer des escargots aux fins d’élevage, croulant sous la paperasse et se perdant dans les labyrinthes bureaucratiques, l’héliciculture commerciale n’est pas pour demain… D’ici là, des escargots surgelés ou en conserve devront nous satisfaire.

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Unfortunately, in Québec, it’s nearly impossible to cook this recipe with fresh snails, unless you know someone who breeds them on a small scale for private use. Given my talks with local farmers who are fighting to import snails for commercial breeding—buried deep in paperwork and navigating the bureaucratic maze from hell—commercial heliciculture or snail breeding belongs to a distant future… Until then, you’ll have to make do with frozen or canned snails. This winning recipe is tailor-made for them.

  FrancoFoodie | Crevette...  

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Leur truc ? Elles passent les tomates entières fraîches ou en conserve au mélangeur (ou les écrasent au pilon), puis les coulent au tamis pour en retirer les graines. (Merci aux cordons-bleus de Cooking Italy pour l’info.)

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While many cooks add carrot to sweeten tomato sauce (yes, even the great Mario Batali!), Italian mamas who are sticklers for tradition prefer removing tomato seeds as a way to prevent bitterness. How? By crushing fresh or canned whole tomatoes in the blender, then sifting the pulp to remove seeds. Of course, in ancient times, they probably just crushed tomatoes by hand… (Thanks to the ladies of the Cooking Italy Club for that bit of insight.) As for me, over time, I’ve learned to use the best canned tomatoes available, to sauté lots of onions gently and slowly, then to chill my marinara overnight to develop its natural sweetness without sugar. Three simple tricks that make all the difference!

  FrancoFoodie | Kebabs d...  

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C’était délicieux mais long, je risque de tenter un raccourci la prochaine fois… Les convives étaient invités à savourer les brochettes telles quelles ou en les glissant dans des mini-pitas garnis d’oignons caramélisés.

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recipes take for granted that you will be serving multiple mezes for a meal. No “main entrée” will feed a whole family. I followed the recipe to a “t”, removing nerves, fat and all. It was delicious and fastidious. I would cut corners next time and see what gives. Guests were invited to savour the kebabs with sides or to slide them into minipitas, then smother them in caramelized onions. Pure joy. We own an old Tefal indoor minibarbecue that looks awful but does the job. The pleasure of eating roast meats in winter cannot be stressed enough. A grilling pan would do just as well.

  FrancoFoodie | Paniers ...  

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Difficile de battre la gamme de Confitures et moutardes Simon Turcotte. On les choisit à l’unité ou en trio (ça fait un joli cadeau à l’enseignant(e) de vos enfants aussi, soit dit en passant). Pour la période des Fêtes, Turcotte concocte même une confiture de Noël édition limitée.

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3. Little jars are a must when it comes to building the perfect gift-basket. And it’s hard to best Simon Turcotte’s Jams and Mustards. Pick them one by one or go for the ready-made trios (those make nifty Xmas gifts for the kid’s teacher, by the way). For the Holidays, Turcotte even produces a special Christmas Jam Limited Edition that is the bomb to make desserts or serve alongside pâté. Pretty genius.

  FrancoFoodie | BBJJ: Pâ...  

Show textShow cached sourceOpen source URL	250 ml (1 tasse) maïs congelé ou en conserve, bien égoutté
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  FrancoFoodie | La vie e...  

Show textShow cached sourceOpen source URL	Où: Ici et là ou en ligne à la boutique Kusmi
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Where: Here and there, or online at the Kusmi boutique

  FrancoFoodie | Ragoût d...  

Show textShow cached sourceOpen source URL	32 escargots de France surgelés ou en conserve
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	32 frozen or canned snails from France

  FrancoFoodie | Asperges...  

Show textShow cached sourceOpen source URL	Parmesan de qualité, frais râpé ou en copeaux, au goût
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Quality parmesan cheese, freshly grated or in shavings, to taste

  FrancoFoodie | Il dit, ...  

Show textShow cached sourceOpen source URL	4. Ajouter le bouillon de poulet et les tomates fraîches ou en boîte. Assaisonner des épices choisies. Faire mijoter 15 minutes à feu moyen, en mélangeant délicatement pour ne pas défaire le poisson.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	4. Add chicken broth and fresh or canned tomatoes. Season with choice of spice blend. Simmer 15 minutes over medium heat, mixing once or twice very gently so as not to break fish pieces.

  FrancoFoodie | Kebabs d...  

Show textShow cached sourceOpen source URL	4. Dans un bol non réactif (en verre ou en mélamine), combiner la viande, l’huile et les assaisonnements. Couvrir et mariner 12 à 24 h au frigo.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	4. Lamb Kebabs ••• Cut lamb into 1 cm (1/2 in) cubes, removing nerves, fat and connective tissue. Reserve fat.

  FrancoFoodie | Bouffe d...  

Show textShow cached sourceOpen source URL	6. Trancher le thon tiède en lanières ou en gros cubes.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	6. Cut lukewarm tuna into strips or large cubes.

  FrancoFoodie | Vibe d’é...  

Show textShow cached sourceOpen source URL	Salade niçoise en entrée ou en plat principal
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine lynnefaubert.com as primary domain	Nicoise salad as a starter or main