Although not the same as the real stuff in Montreal, I made this last year and was very pleased with the results.  Going to try it again either tonight or tomorrow.





4 large potatoes (PEI or Yukon Gold)

1 small-medium onion

2 TB dried mushrooms

1 TB mixed peppercorns

2 cloves garlic

17 oz Nature’s Promise Organics Broth Chicken Low Sodium Fat Free

17 oz Nature’s Promise Naturals Broth Beef Low Sodium Low Fat

2 TB butter

2 TB flour

1 teaspoon Worcestershire sauce

Salt and pepper to taste

1 lb lean ground beef

Cheese curds (or mix of chopped cheddar and American cheese)



Wash potatoes, trim any blemishes.  No need to peel, unless desired.

Use French fry disc of food processor

Toss with salt, pepper, and olive oil

Roast in single layer in 425F convection oven until golden and soft, stirring occasionally



While potatoes are cooking, brown meat in 1 TB olive oil in large skillet over medium-high heat, until crumbly and browned.  Season with salt and pepper to taste.


Velouté Sauce

Melt butter, sweat onions and garlic.  Sprinkle flour over onions, add broth slowly to avoid lumps.  Add mushrooms and peppercorns and bring to boil.  Reduce over medium heat, stirring occasionally.  Strain before using.  If sauce is too sweet, add malt vinegar or lemon juice and tabasco.



Put a portion of fries on a plate.  Sprinkle cheese over fries, then top with the ground beef.  Cover with sauce.



See http://www.montrealpoutine.com/recipes.html for details


Commodore 64 Cocktail

This sounds kinda gross, but I really like the name and have all the ingredients, so will try it soon.



1 1/3 ounces bourbon
2/3 ounce white crème de cacao
2/3 ounce fresh lemon juice
2/3 ounce fresh orange juice
1/2 ounce grenadineDash of Fee Brothers Old Fashion bitters or Angostura bitters1 orange wedge, for garnish
  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Strain into an ice-filled rocks glass and garnish with the orange wedge.

Pita Pizza

I made the most amazing pita pizzas ever for lunch today. Super quick and easy, and really delicious.

Quantities listed are for one, but plan on two per person as a meal


1 Joseph’s flax, oat bran, and whole wheat flour pita
1.5 oz buffalo mozzarella
2 TB Barilla Arrabbiata spicy marinara sauce
1 Applegate Farms pepperoni
1/4 teaspoon extra virgin olive oil
1 large basil leaf


1. Preheat broiler. Line a cookie sheet with aluminum foil.
2. Put two pitas on cookie sheet, spread sauce evenly over entire surface (no need to leave a border)
3. Thinly slice cheese and arrange evenly
4. Cut pepperoni into small pieces and arrange evenly
5. Drizzle olive oil over top
6. Broil until hot and cheese is melted and bubbly. This only takes a couple minutes
7. While pizza is cooking, chiffonade the basil
8. Remove pizza from oven and sprinkle shredded basil evenly
9. Allow to cool slightly, the cut into “slices” and eat while it’s hot