Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon


Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

This month’s #PresidentsChoice PC Black Label Collection box included a favourite of mine, which is PC Black Label Habanero Aioli Whipped Dressing! This velvety aioli has complex flavours of sweet mango purée, curry, and a subtly hot habanero kick.  It’s a great condiment to eat with french fries, swirled into a salad dressing or used as a side replacing ketchup or mustard.  It’s so versatile that I even serve it with my maple glazed salmon and my kids love it!

Another product that I received this month is the PC Black Label Bacon Marmalade, which is great on a cheeseboard and is a welcomed addition to our pantry.

I have created a simple recipe this month using PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes.  I have sauteed them with butter and olive oil and then tossed with this PC Black Label Habanero Aioli.


To make this side dish the perfect accompaniment to your meal, I have also included my recipe for Maple Glazed Salmon below.  I hope you enjoy this recipe and please feel free to tag your recreations with #hautesucre, I would love to see them.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at


Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon Recipe



1 bag (680g) PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes, washed and sliced into halves

1 tblsp butter
2 tblsp olive oil
Fleur de sel (sea salt)
Fresh cracked pepper
1 tsp herbs de Provence seasoning

1 tblsp maple syrup
1-2 tblsp PC Black Label Habanero Aioli Whipped Dressing (for spicy, use 2 tblsp)


1. In a large heavy bottomed frying or sautée pan, add the butter, olive oil and sliced potatoes.

2. Cover and cook on medium heat for 5-6 minutes.

3. Remove the lid and add the salt, pepper, herbs de Provence seasoning and maple syrup.

4. Continue to cook until the potatoes are softened and start to caramelize. About 10-15 minutes, depending on potato size.

5. Add the PC Black Label Habanero Aioli, covering the potatoes completely.

6. Cook on high heat until slightly seared, do nut burn (approx 1 minute). Remove and transfer to a large platter.

Prepare the salmon.

Maple Glazed Spicy Salmon Recipe

4-6 servings

2 small ceramic baking dishes


1 tblsp sesame oil

4-6 salmon fillets, cleaned and dried


1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)

{1-2 tblsp Sambal oelek (red chili paste)}

This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.



1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.

3. Preheat oven to 470F

4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.

5. Roast the fish for approx 15 minutes (do not overlook) and put under broil for a few minutes to slightly char the top.

6. Alternatively, you can bbq it or pan fry it.

7. Serve with Habanero Aioli Potatoes and additional Habanero Aioli on the side.




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Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.


The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

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Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

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As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page

    The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

    Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at



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    *  This recipe makes enough for a standard 8 to 9 inch round tart pan.

    It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

    The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.


    Tart Shell:

    1 cup cold unsalted butter, cut into cubes

    1 1/3 cups all purpose flour

    1/2 cup cocoa powder
    1/2 cup sugar
    1/4 tsp fleur de sel or kosher salt
    1/2 tsp vanilla extract
    Pinch of baking powder
    Pinch of ground cinnamon
    Pinch of ground espresso

    Chocolate Ganache (Recipe below)

    1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce


    1. Whisk all the ingredients in a large bowl and set aside.
    2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
    3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
    4. Shape the dough into a disk and flatten
    5. Wrap with plastic wrap and chill until ready to use.

    Chocolate Ganache:

    1 cup cold whipping cream
    2 cups dark chocolate, chopped

    1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
    2. Carefully remove and add the chopped chocolate.
    3. Let it sit for 1 minute.
    4. Whisk gently until incorporated and set aside.

    Bake the Tart:

    Preheat oven to 375°F

    Butter an 8″ or 9″ spring form pan or tart ring and set aside.

    1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
    2. Use a fork and gently indent the dough all over to create tiny little holes.
    3. Bake for 25 – 30 minutes until cooked through.
    4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
    5. Let the tart shell cool completely.


    1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
    2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
    3. Return to the refrigerator until completely set.
    4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.


    If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!


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     (This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

    Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

    I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

    I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

    It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

    It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
    I hope you’ll enjoy it!

    *And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

    Spinach and Goat Cheese Tart with a Quinoa Crust Recipe



    1 cup quinoa flour

    3/4 cup all purpose flour (or gluten-free flour)

    3/4 cup cold butter, chopped

    3-4 tablespoons cold water

    1 tsp salt

    1 tsp sugar

    1 4×14 tart pan with a removable bottom 


    1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

    2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

    3. Preheat oven to 425°F



    2 cups baby spinach

    3 garlic cloves

    1 large egg

    1/4 cup cream



    Fresh thyme

    200 grams fresh goat’s cheese

    *Dried shallots (optional garnish or add to filling)


    1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

    2. Pour the filling into the prepared crust and smooth evenly.

    3. Crumble the goat cheese over top the filling covering completely.

    4. Bake for 30 minutes.

    5. Remove and let cool 15 minute before cutting.


    Hazelnut Mylk Recipe (vegan, gluten free)

    Good Morning and Happy Friday!

    I just made another batch of delicious Hazelnut Mylk…this must be my second batch this week, it’s THAT good,  I’m so addicted!😋

    Another wonderful alternative to dairy milk, this tastes amazing on its own or in your favourite hot beverage.  My son loves this milk for his hot chocolates and I’m enjoying it with my coffee.  My husband loves an ice cold glass, it’s very refreshing!

    See my recipe below if you’re interested in making your own. I’d love to hear from you, tag your creations with #hautesucre, I’d love to see them! 🙂

    Recipe for Hazelnut Mylk.

    (Makes approximately 3 cups)

    1 cup hazelnuts, soaked for 1 hr and drained

    3 cups of filtered water

    3 tblsp maple syrup

    Pinch of vanilla bean

    Pinch of fleur de sel


    Add all of the ingredients to a high speed blender and process until smooth.

    Pass through a nut milk bag or ultra fine sieve and strain as much liquid as possible.

    Reserve the ground nuts for another use  (such as my pumpkin pie with hazelnut Crust!)

    Transfer to a glass bottle, will keep for a few days, refrigerated. Best served ice cold, enjoy!

    Chocolate Zucchini Cupcakes


    Chocolate Zucchini Cupcakes
    (Makes 12)


    Wet Ingredients:

    1 zucchini, shredded
    Pinch of fleur de sel (sea salt)
    1 cup sugar
    1 large egg
    1/2 cup olive oil
    1/3 cup plain 2% yogurt

    Dry Ingredients:

    1 1/3 cup all purpose flour
    1 cup cocoa
    1/2 tsp cinnamon powder
    1/2 tsp ground vanilla bean (or extract)
    1 tsp baking powder
    Pinch of fleur de sel (sea salt)

    1/2 cup Guittard super cookie chips or any other dark chocolate,  chopped


    Preheat oven to 350°F, prepare 12 baking cups or cupcake liners

    1. In a large bowl, combine all the wet ingredients and whisk well.

    2. Slowly incorporate dry ingredients and mix slowly, careful to not create any air bubbles.

    3. Add the chocolate chips or chopped chocolate and gently fold into the batter.

    4. Measure 1/4 cup of batter into each baking cup for 12.

    5. Bake for 25 minutes. Remove and let completely cool.

    6. Dust with powdered sugar or top with your favourite buttercream.


    Aquafaba Meringue:

    1/2 cup of strained chickpea water (from a can)
    3/4 cup powdered sugar
    Pinch of salt
    1/4 tsp cream of tartar
    1/4 tsp ground vanilla bean

    1. In a stand mixer, whisk the aquafaba, salt and cream of tartar on medium until frothy.

    2. Slowly add the powdered sugar and continue mixing on high speed until you reach a meringue consistency, approximately 15 minutes.

    3.Add the vanilla and whisk until combined.

    4. Pipe or spoon the meringue over the tops of the cooled cupcakes.


    Roasted Rhubarb with Nuts + Oats


    Roasted Rhubarb with Nuts + Oats


    7 stalks of rhubarb, cleaned and chopped
    1/2 cup raw sugar
    1/8 tsp fleur de del
    1/4 tsp ground cinnamon
    1/2 tsp ground vanilla bean
    1/4 cup water

    Topping :

    1 granny smith apple, sliced or chopped
    1/2 cup oats
    1/4 cup Hazelnuts
    1/4 cup Pistachios
    1/4 cup raw sugar
    1/4 cup unsalted cold butter, chopped



    Preheat oven to 400°F

    Place the rhubarb in an even layer in a baking dish.

    In a small bowl combine the sugar, salt, cinnamon and vanilla.

    Sprinkle over the rhubarb and add the chopped apple or arrange along the perimeter as I have done in the photo.

    Pour the water around the base.

    For the top layer, sprinkle the oats evenly and repeat with the nuts.

    Sprinkle with the remaining sugar and dot with the chopped butter.

    Bake at 400°F for 30 minutes. Let cool slightly before serving.

    Also great for breakfast with Greek yogurt or as a topping over your favourite ice cream. Enjoy! 🙂




    Sweet Honeycrisp Apple Cake


    Sweet Honeycrisp Apple Cake Recipe:


    1 honeycrisp apple, shredded
    1.5 cups sugar
    1/2 cup olive oil
    2 eggs
    1 tsp vanilla bean paste
    3/4 cup full fat sour cream

    1 2/3 cup all purpose flour
    1 1/4 tsp baking powder
    1 tsp fleur de sel

    1 honeycrisp apple, thinly sliced with a mandolin
    Raw sugar for the top


    Preheat oven to 350°F

    1. In a large bowl, combine the shredded apple, sugar, olive oil and the eggs. Mix vigorously with a metal wire whisk.

    2. Add the vanilla and sour cream until incorporated.

    3. In a small bowl, combine the flour, baking powder and salt.

    4. Gradually add the flour mixture into the batter and mix gently until combined and no lumps remain.

    5. Pour the batter into a 9″ square cake pan and top with the sliced apples and the raw sugar.

    6. Bake for 35 minutes and let it cool completely.

    7. Dust with powdered sugar and serve with a dallop of cream. Enjoy!

    Apple & Castello® Blue Cheese Fritters


    Friends! My recipe for these delicious Apple and Castello Blue Cheese Fritters is apart of the Melt Recipe Blogger Challenge!  Please help me WIN by clicking the link below and please share this link with your friends and family! Thank You!!!


    Apple & Castello® Blue Cheese Fritters

    1/3 cup 75 mL all-purpose flour
    1 tsp 5 mL baking powder
    1 large russet potato, peeled and shredded
    1 granny smith apple, shredded
    1 shallot, finely diced
    1 green onion, thinly sliced
    2 tbsp 15 mL fresh parsley, chopped
    2 tbsp 15 mL fresh dill, chopped
    2 egg whites, lightly whipped
    1/3 cup 75 g Castello® Blue Cheese, crumbled
    1 tsp 5 mL sea salt, or to taste
    1 tsp 5 mL fresh cracked black pepper, or to taste
    Vegetable oil for frying


    In a large bowl combine all the ingredients and gently fold in the Castello® Blue Cheese.

    Add 2 inches of vegetable oil to a large skillet. Heat until just smoking, and then reduce to medium low.

    Using a tablespoon, scoop the mixture into the hot oil and slightly flatten with the back of a spoon.  Cook until golden and flip the fritters to cook the other side. Work in small batches and do not overcrowd the pan.

    Drain on paper towels to soak up excess oil.

    Pairs well with a cool dip of Greek yogurt and fresh dill.

    Makes approximately 20 fritters.

    Please Vote! 🙂


    Tips for Hosting a Successful Dinner Party

    I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.


    I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

    In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

    1. Spend Time To Save Time:
    Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

    2. Make Your Guests Feel Special:
    It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

    3. Clean As You Go:
    While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

    4. Share The Work:
    Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

    5. Grand Finale:
    End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

    Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

    Rhubarb Lemonade:

    Marinated Garlic and Rosemary Lamb:

    Roasted Potatoes:

    Papaya Chicken with Roasted Cashews:

    Roasted Vegetables:

    Mexican Corn:

    Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:

    Fresh Feta Salad:

    Mint and Cilantro Gremolata:

    *This post was sponsored by Cascade. All opinions are my own.

    Financiers (Almond Tea Cakes with Fig Jam)


    Recently, I was asked to create a recipe on behalf of Bonne Maman using their Fig Jam.  Many of you may know them by their familiar jam jars with the checkered lids.  The first thing that popped into my mind was Financiers. These delicious golden gems pair filled with this delectable jam served with tea. For as long as I can remember, I have enjoyed eating Bonne Maman jams with my morning baguette and salted butter.  It’s such a treat!  Just one bite transports me back to France.



    For decades, Bonne Maman has created special preserves following traditional and cherished recipes. Today, Bonne Maman continues shaping the sweetest moments by producing their preserves in France using all natural ingredients with no artificial colorings, no additives or preservatives.

    The recipe for Financiers is straightforward and requires little fuss or expertise.  As these are petit fours, you can be creative with your choice of moulds or filings.  I have used rectangular financier mounds,  savarin ring mounds as well as mini cupcake liners.  You can also use a greased mini or standard muffin tin for ease. For best results, the batter must be prepared hours in advance or best if left rested overnight in the refrigerator.


    Recipe: Financiers (Almond Tea Cakes with Fig Jam)

    Makes approx 12-15 mini cakes


    3/4 cup unsalted butter

    1 cup granulated sugar

    1 cup ground almonds

    3/4 cup egg whites (from 6 large eggs)

    2/3 cup all purpose flour

    1/2 vanilla bean scraped or 1 tsp pure vanilla extract

    2 drops of almond extract

    1 cup Bonne Maman Fig Jam

    Mini baking moulds


    Brown Butter:

    In a medium sized saucepan, bring the butter to a gentle boil until it turns a light golden brown. Take it off the heat and set aside to cool. Strain the browned butter into a small bowl.

    Preparing the Financier Batter:

    1.  In a large saucepan mix together the sugar, ground almonds and egg whites. Place the pan over low heat and stir for approximately 2 minutes until it’s heated through and the colour has changed slightly to white without overcooking the egg whites.
    2.  Remove the pan from the heat and stir in the vanilla, almond extract and the flour. Mix thoroughly and slowly incorporate the brown butter into the batter with a whisk.
    3.  Transfer the batter to a bowl and tightly seal with cling wrap.
    4.  Refrigerate for approximately 2 hours or overnight to allow the batter to rest and the flavors to infuse.


    1.  Preheat oven to 410°F and if you are using silicone bake ware, you do not need to butter them. If you are using metal molds or a cupcake tin, butter the insides and dust the interior with flour, tapping out the excess.
    2.  Remove the batter from the fridge and place the contents into a large piping bag or a cookie scoop for even results and ease of preparation.
    3.  Measure 1 cup of the Bonne Maman Fig Jam and set aside until you’re ready to use.
    4. Fill the bottom of each cavity with an equal portion of the Financier batter.
    5. Pipe or scoop a thin even layer of the fig jam followed by a layer of the Financier batter.
    6. Set the molds on a large baking sheet and bake for approximately 15 minutes or until the Financiers are golden brown and cooked through.
    7. On a large sheet of parchment invert the molds and transfer them to a cooling rack.

    Serve with your favorite cup of tea and enjoy!

    *Disclosure: This post is sponsored by Bonne Maman. I received a free sample of the product for the purpose of this review. All opinions are my own.