Category Archives: Main Course

Crown Roast of Pork with Lemon and Herb Paste.

This recipe  makes for a very festive roast with original flavours without taking too much time to prepare. I seem to find this cut of pork easily around Christmas and Easter locally but any good butcher should be able to … Continue reading

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Orange Recipes for Halloween Dinner

https://thecookingfrogblog.com/2011/10/30/halloween-squash-or-pumpkin-au-gratin/ https://thecookingfrogblog.com/2010/05/06/carrot-salad-summer-crudite-may6-2010/ https://thecookingfrogblog.com/2011/01/31/roasted-yams-a-la-canadienne/ https://thecookingfrogblog.com/2010/11/02/soupe-a-la-courge-at-aux-chataignes-served-in-a-pumpkin/ https://thecookingfrogblog.com/2010/06/12/stuffed-orange-peppers/ https://thecookingfrogblog.com/2010/06/16/roasted-butternut-squash/ https://thecookingfrogblog.com/2011/03/31/blood-orange-tart-with-pistachios/

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La Bouillabaisse de l’Oncle Jean-Louis

Bouillabaisse used to be the soup of the poor in the port of Marseille.  You simmered the bony rock fish abundant in the Calanques in a vegetable broth and added better fish according to your budget. It means boiling on … Continue reading

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Roasted Pork Tenderloin, wrapped in bacon, more tender and moist

Sometimes you need a nice dinner that does not  require a lot of work, maybe after a long day of skiing or a long day period. Most of the time spent on this recipe is roasting time, during which you … Continue reading

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Icelandic Minke Whale Steak

Minke whale are not endangered  and they rather flourish in Icelandic waters with counts over  70000 just in that area. Being quite a delicacy, no wonder that they have been a staple on Icelandic menus for centuries. The meat  (Minke … Continue reading

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Lapin à la Moutarde de Dijon

This recipe is a family staple that I have wanted to feature for a long time. The delay was caused by the extreme difficulty that faced me trying to assemble the ingredients. A little bit of cream is no problem, … Continue reading

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Peppers of all colours

The Bell peppers are really sweet right now. They are sweetest in July/August when they can fully  ripen before harvest. The local red, orange and yellow peppers are the sweetest of all and they also contain the most vitamin C, … Continue reading

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Oysters not quite Rockefeller, a nice treat for Mother’s day

Not that we are necessarily poorer up North in Canada, it is just that our local Pacific Fanny Bay oysters are usually sold shucked and not in the shell. So no way to bake them on the half shell. It … Continue reading

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Leg of lamb roast with goat cheese & grainy mustard stuffing

Supermarkets in North America are having giant turkey sales for Easter. They could give it to me for free and I would not want it. I cannot celebrate Easter without a spring lamb roast. We used to have the full … Continue reading

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Poulet Chasseur

The morels are not out on Vancouver Island and this is a good time of year for recipes with white mushroom. I found some baby white mushroom the other day at the grocer and that put me in the mood … Continue reading

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Soupe de moules aux légumes (mussels in vegetable soup)

Months including an “R” is the best time to eat shell fish, the saying goes. This is not only a safety recommendation, the hot months have no “R”, but also a matter of taste. The colder the water, the better … Continue reading

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Steelhead trout

Winter is not the best time for fresh fish selection and this week the only choice was Steelhead trout. That was the reason I bought it, that it was fresh. I had not expected it to be so good. In … Continue reading

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Slow cooked beef shank with tastes from Provence

Doesn’t “Slow cooked beef shanks” sound a lot more  complicated and fancy than “beef stew” or “boeuf bourguignon”? Well it does, but it is not! This is a very easy to cook dinner with incredible flavours. The meat is tender … Continue reading

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Sable fish and Scallops on hazelnut pesto with sepia ink rotini and fresh hedgehogs

It is not heart shaped nor red but I think that plate could make a very successful Valentine’s day dinner if you are lucky enough to celebrate. Fresh sable fish, sometimes called black cod, has just arrived to Vancouver Island … Continue reading

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The best home-made comfort food is Lasagna!

Home-made lasagna is just enough work that you feel rewarded for serving a healthy home-made dish without  incurring too much trouble, especially with the ready to bake pasta now available at all grocery stores.  This is the point of this … Continue reading

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Quick chicken thighs en cocotte

I just don’t feel much like eating these days, don’t feel like cooking. There has just been too many good meals, too many “French” (5 courses) menus, way too many cookies, chocolates and other treats. It felt somehow expected and … Continue reading

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Too rainy to BBQ ? Bake the salmon!

The weather has been damp and grim, too cold and wet to step outside to the BBQ. Most of my friends are in Mexico or Hawaii escaping the local desolation of our rain forest climate. I had this beautiful Spring … Continue reading

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Victorian New Year’s eve dinner: the Goose

Not because I live in Victoria, although… The idea came from Eat Magazine and their picture  with the caption ” Pander the Gander”.  The  brine and stuffing are almost exactly the recipe from Lucy Waverman’s column, “A Dickens of a … Continue reading

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The green vegetarian quiche

This  is a smooth quiche and it does turn out a nice green colour. All the ingredients can be stored in advance which is nice if you are renting a place which is far from grocery stores. This is also a … Continue reading

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Tasty tender lamb stew in sauce

This stew is another one of my winter favorites, it is easy to make, the lamb meat is inexpensive and the sauce is not fat, but very tasty. For three people, I had three shoulder lamb shops and about as … Continue reading

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Pork tenderloin in mustard cream sauce minus the cream

The mustard sauce is perfect with the tenderloin as it keeps it really moist. Tenderloin being very lean would  tend to get dry easily, so  a short cooking time and a good sauce are required. I start by chopping about … Continue reading

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Poached salmon

There is really no need to own a poissonière or a turbotière to poach fish. They are great to use if you own them, but for most of us not worth the space they take on the kitchen shelf. Are … Continue reading

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Bison Bourguignon

This does not sound right, no bisons in the Bourgogne, that’s for sure! This  bison meat stew though was better than any genuine boeuf bourguignon. I know you are already thinking Julia Child and all the trouble involved with cooking … Continue reading

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Chanterelle Omelette

It was quite foggy and it rained a lot yesterday, but it was not a bad day to go mushroom picking on Vancouver Island. My friend Sharon and I covered miles and miles trying to identify new picking grounds without … Continue reading

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Chanterelle Quiche

I have been picking again last week-end and found a few chanterelles. It was too dry up until now and they were  small and scarce, the good thing being that the flavor is very intense. I decided to make a … Continue reading

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Tomates farcies au saumon frais

This is good for a hot day. The tomatoes are not cooked and are served chilled, unlike tomates farcies with ground beef or bison stuffing. Remove the top of four, ripe but still firm, tomatoes. Remove the pulp and save … Continue reading

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Tomates farcies, a wonderful alternate to burgers

If there is no BBQ available,  ground beef will do very well in “tomates farcies” or stuffed tomatoes, a perfectly healthy dish for a student budget. You need two small to medium size tomatoes per person. A large one would … Continue reading

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Chicken in “Gros Sel”

Of course, this dish is for show, pretty amazing when you break the salt crust to deliver a moist chicken with incredible flavour. No such thing as dry chicken breast. It is not a lot of extra work but there … Continue reading

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Gratin de Poireaux

This is a nice filling  dish and my vegetarian guest tonight seem to love it, I had no left-overs. Pick your leeks well, only young leeks that do not have a woody core in the centre. The centre should be … Continue reading

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Cheese Soufflé, a French family tradition

This is perhaps the ultimate cliché of French home-cooking, a staple of a typical French diet. It is always exciting as you never know if it is actually going to rise and even worse, you never know how quickly it … Continue reading

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Daube de Provence

My maternal grand-mother, Mamie Odette, was born in Molière-sur-Cèze north of Alès in the Gard  in the heart of Provence, in 1900. Her father was the guard at the railway crossing and she married a tax collector who was a fine gourmet. … Continue reading

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Canard aux olives

This is a roasted duck with green olives. I bought a fresh grade A Canada duck weighing two kg and that was just enough for three. Duck meat is very tasty, rich in nutrients and quite different from chicken. It … Continue reading

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Apple Sausage Bake

This recipe was passed onto me verbally by my mother-in-law just after I got married, it was one of those Campbell soup recipes that encouraged the use of Campbell cans with every dinner, disguised as your own cooking. So I … Continue reading

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Pacific Fanny Bay Oysters in blue cheese sauce

Fanny Bay oysters are farmed on the  East coast of Vancouver Island. They are a fairly large and very tasty oyster that is best eaten cooked. You will need an average of four oysters per person as a main course, … Continue reading

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Beurre Blanc sauce on Spring Salmon Steak

Tonight was Father’s Day dinner and we had wild Pacific Spring salmon, also called Chinook or King salmon. It was served with a sauce au beurre blanc, fresh peas, and Ravioles de Romans. Ravioles are a small herb ravioli from … Continue reading

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Morel cream sauce on Roast Chicken

In Ontario, we used to go Morel picking in the Ganaraska Forest and come back with baskets full of the delicious spring fungi. My luck has not been good here in BC, I have not found my own spots  and … Continue reading

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Stuffed orange peppers

This is an easy thing to make, it looks amazing, the ” but” being that it takes time to make. Mostly time to cook though, not a lot of work, so a pretty good menu choice. Most people will eat … Continue reading

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Sweet salmon dinner in 15 minutes

Running late today and a million  excuses for it. The best one is that I got a new PC and I am still setting it up, so bear with me. That does not count as a valid excuse for not … Continue reading

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Canada duck with cherry jus

The simple way to make  duck is to roast it in the oven exactly like the roast chicken from May 27th, except longer, much longer… and even then my last duck was not tender. So unless you are cooking magrets … Continue reading

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B.C.’s free lunch:Dungeness crab with garlic butter

Who says there is no free lunch? Well there is in BC if you get a tidal waters fishing licence for $21/year. With a licence, you may catch and bring home four Dungeness crabs every day for lunch or dinner … Continue reading

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Poulet à la sauce diable (qui pique!)

In a cocotte brown the chicken legs, breasts, thighs in olive oil, skin removed. Add a large chopped onion, 2 cloves garlic, one small bayleaf, fresh thyme, 1 tbsp Dijon mustard, 1/4 cup red wine vinegar,  1 tbsp lemon juice, … Continue reading

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Blanquette de veau de ma grand-mère

This is from a very old book called : “La Véritable Cuisine de Famille par Tante Marie” published in 1926 that belonged to my Grand-Mother. My 81-year-old  mother made this for me yesterday using about a pound of veal brisket, … Continue reading

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Simple Roasted Chicken (Poulet roti)

This  is something that we seem to eat once a week because nobody ever gets tired of it and it is such a simple dish to make. You usually also get, if not leftovers, at least some bones for a … Continue reading

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Slow roasted beef

The meat can’t be too lean, otherwise the roast will be dry, you can select  a pot roast type meat such as blade or even a top sirloin. Both cuts are inexpensive  and the “slow-roasted beef” is a good option … Continue reading

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SableFish on sorrel (black cod)

Sorrel is hard to find and very expensive in North America, so unless you grow your own, you can cheat  by combining the sorrel with beet greens. Blanch the greens of a bunch of beets and a bunch of sorrel … Continue reading

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Lamb chops on the Grill

Any kind of lamb chops will work well, so long as they have about the same thickness. Remove most of the fat strips on the sides. One hour before cooking, prepare a paste with half a cup Maille Dijon mustard, … Continue reading

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Beef Tongue with Capers

Buy the beef or veal tongue from a good place, it should be very fresh and from a young cow. Only keep the tongue muscle part proper, by cutting off what does not look smooth. Depending on the size of … Continue reading

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