INGREDIENTS:

• 3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
• 2 garlic cloves, minced
• 3 large carrots (10 ounces), diced
• 1 celery stalk, diced
• 1 large or 2 medium turnips (10 ounces), peeled and diced
• 1 pound russet potatoes, peeled and diced
•  A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
•  Salt and black pepper
• ¼ cup crème fraîche, more to taste
•  Chopped fresh parsley or tarragon, for garnish

DIRECTIONS:

1. In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
2. Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
3. Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Ingredients:

• 1 12- to 14-oz ribeye (entrecote) steak, or two 6- to 8-oz steaks (1 in think preferably)
• 2 shallots, grated for extra finesse and flavor (or finely chopped)
• 3 garlic cloves, grated for extra finesse and flavor (or minced)
• 2 bunches of fresh tarragon, finely chopped
• 2 cups chicken stock
• 1/2 tsp anchovy paste (or 1/2 tsp fish sauce)
• 2 tbsp Dijon mustard
• 1/4 cup white wine
• 1 tsp Worcestershire sauce
• 1 tbsp olive oil
• 2-4 tbsp unsalted butter
• salt and pepper to taste

Directions:

1. Sprinkle steak with salt and pepper.
2. Heat oil in saucepan over high heat.
3. Add shallots to same skillet and sauté over medium-high heat 1 min.
4. Slowly add stock; simmer 3-5 min.
5. Add tarragon, then add all the other ingredients one by one except butter, let simmer for 3 min or so.
6. (Optional) Pour sauce into blender and blend until smooth, strain, transfer to large skillet for the reduction.
7. Simmer (reduce) sauce while cooking steak. Just before serving, whisk in butter until melted.
8. In a new skillet (or grill), heat oil and add steak, cooking until brown, about 1 min per side.
9. Reduce heat to medium and cook steak to desired doneness, about 2-3 min per side for rare to medium-rare (saignant a entre saignant et à point).
10. Transfer to plate; tent with foil.
11. Cut steak into 2 pieces (if one large one); plate.
12. Spoon sauce over and serve.

Notes:

1. Watch the salinity of the sauce, if too salty, cut with additional butter.

8 cups (2 L) popped corn
1 cup (250 mL) packed dark brown sugar
½ cup (125 mL) butter
¼ cup (50 mL) corn syrup
3 tbsp (45 mL) dark soy sauce
½ tsp (2 mL) baking soda
2 tsp (10 mL) minced fresh ginger
1 cup (250 mL) toasted, salted cashews
2 tsp (10 mL) toasted black or white sesame seeds (optional)