The Madness of Crowds: Langoustines with Carrot Juice

“The langoustines are excellent,” said Vincent Gilbert, as they took their seats by the window.
On a clear day there was a splendid view of the village below and the hills beyond, rolling into Vermont. But the falling snow both obscured and softened it, giving the landscape a dreamlike quality.
To Dr. Gilbert, looking at the vista behind his companion, it was like something out of a storybook. Peaceful, calm.

Madness of crowds Nature of feast

Langoustines with carrot juice

Serves 4
Preparation time: 30 minutes
Cooking time: 5 minutes


  • 24 langoustines
  • 300 mL (1 ¼ cups) carrot juice
  • 4 mini green onions
  • One small carrot, julienned
  • One leek white, julienned
  • Juice of half a lemon
  • 240 mL (1 cup) 35% cream
  • Salt and pepper


  1.  Shell the langoustines. Set aside.
  2.  Cook the green onions in boiling salted water. Keep warm.
  3.  Combine the carrot juice, lemon juice, julienne of carrots and leeks in a saucepan. Bring to a boil. Season with salt and pepper.
  4.  Add the langoustines and let simmer for 4 to 5 minutes.
  5.  Divide the vegetables and langoustines evenly among the plates. Keep warm.
  6.  Add the cream to the pan and reduce by half until you have a smooth sauce.
  7.  Check the seasoning.
  8.  Pour the sauce over the langoustines.
  9. Decorate with green onions and a basil leaf. Serve immediately.

All the Devils Are Here: Tartelettes au Citron

“They opened the brown paper bag and ate their tartelettes au citron in front of The Gates of Hell. Stephen talked about the remarkable work while brushing powdery icing sugar off Armand’s sweater.”

all the devils are here tartelettes au citron

Tartelettes au Citron

Makes one 26 cm (10 ½ in.) tart or 4 8 cm (3 in.) diameter tarts
Prep Time: 45 minutes
Baking time: 30 minutes



  • 250 mL (1 cup) all-purpose flour
  • 30 mL (2 tbsp.) sugar
  • Pinch of salt
  • 90 mL (6 tbsp.) salted butter, cut into cubes
  • 1 egg
  • 30 to 45 mL (2 to 3 tablespoons) water

Lemon filling

  • 4 egg yolks
  • 160 mL (2/3 cup) sugar
  • 30ml (2 tablespoons) cornstarch
  • 240ml (1 cup) milk
  • 180ml (3/4 cup) freshly squeezed lemon juice (about 4 lemons)
  • Grated zest of two lemons


Preparation of the dough

  1. 1) Combine the flour, sugar, salt, butter and egg in the bowl of a food processor.
  2.  Pulse until the texture is powdery
  3.  Add water until a ball of dough forms, neither grainy nor sticky.
  4.  Remove dough from bowl and wrap in plastic wrap.
  5.  Refrigerate for about 30 minutes.
  6.  Preheat oven to 180°C (350°F)
  7.  Butter and flour a pie pan
  8.  Roll out the dough and place it in the pan. Remove excess dough.
  9.  Cover the dough with aluminum foil and cover with peas to prevent the dough from puffing up during baking.
  10.  Bake for 20 minutes until almost done.
  11. Remove peas and aluminum foil. Set aside.

To prepare the lemon filling

  1.  Gather all lemon filling ingredients in a bowl.
  2.  Using a whisk, blend for one minute.
  3. Then over a saucepan of simmering water (double boiler), cook, whisking constantly, until the cream begins to thicken.
  4. Pour this mixture into the bottom of the pre-baked pie and bake at 180°C (350°F) for 10 to 12 minutes, until the cream is set.
  5.  Remove to a rack to cool.
  6.  Serve at room temperature


A Better Man: Ginger Garlic Chicken Soup

“The incident room in Three Pines was filled with the aroma of wet socks, sweat, cilantro, and lime. Olivier and Gabri moved aside the firefighting equipment and set out the ginger-garlic chicken soup, sandwiches, and drinks…”

Ginger garlic soup

Ginger Garlic Chicken Soup

Serves 4
Prep Time: 15 minutes
Cooking time: 30 minutes


  • 30 mL (2 tbsp.) olive oil
  • One medium leek, sliced
  • 240 mL (1 cup) diced carrot
  • One red bell pepper, diced
  • One raw chicken breast, diced
  • 1ml (1/4 tsp.) cumin
  • 15ml (1 tbsp.) grated ginger
  • 4 cloves garlic, chopped
  • 1.5 l (6 cups) chicken broth
  • 240ml (1 cup) fresh or frozen peas
  • 50g (2 cups) chopped arugula
  • Salt and pepper


  1. Heat oil in a saucepan, add leek, carrot, bell pepper and let cook over low heat for 5 minutes.
  2. Add the chicken, cumin, ginger, garlic and cook for another 5 minutes.
  3. Add the broth, salt and pepper. Bring to a boil and simmer for 15 minutes.
  4. Add the peas.
  5. Just before serving, pour the soup into the bowls and place the arugula on top.

Kingdom of the Blind: Beef Stew and Warm Apple Crisp with Thick Cream

“They’d taken Benedict home then. To the Gamache home.
Now, all showered and in warm clothes, they’d joined the others in a meal of beef stew and warm apple crisp with thick cream. Comfort foods that rarely failed in their one great task.”

kingdom of the blind beef stew

Beef Stew

Serves 6
Preparation Time: 20 minutes
Cooking Time: Approximately 1 1/2 hours


  • 1 kg (2 lb 3 oz) beef stew, cut into 2.5 cm (1 in) cubes
  • 1 onion, cut into thin rings
  • 15 g (1 tbsp.) butter
  • 15 mL (1 tbsp.) olive oil
  • 30 g (4 tbsp.) flour
  • 250 mL (1 cup) red wine
  • 125 mL (1/2 cup) veal stock or meat broth
  • 2 stalks celery, chopped
  • 3 large carrots, sliced
  • ½ kale, core removed, thinly sliced
  • 10 medium potatoes, cut into cubes
  • salt and pepper


  • In a casserole dish, over medium heat, brown the meat and onion in the butter and oil for 5 minutes.
  • Sprinkle with flour and mix. Pour in the red wine and veal stock.
  • Season with salt and pepper. Cover and simmer over low heat for 1 hour.

  • Then add celery, carrot and cabbage on top. Cover again and cook until vegetables are tender, about 30 minutes.


Apple Crisp with Thick Cream

Serves 4
Prep Time: 15 minutes
Cooking Time: 35 minutes


  • 675 g (1 1/2 lbs) Cortland or McIntosh apples, peeled, seeded and diced
  • 150g (3/4 cup) brown sugar
  • 90g (1/3 cup) unsalted butter, tempered
  • 55g (1/3 cup) unbleached all-purpose flour
  • 250 g (1 cup) rolled oats
  • A pinch of salt
  • 250ml (1 cup) heavy cream


  • Preheat oven to 180°C (350°F). Butter a square pan of about 17 cm (7″).
  • In a bowl, mix the apples with half the brown sugar. Place in pan.
  • In the same bowl, mix remaining brown sugar with butter, flour, oats and salt. Cover the apples with the crisp.
  • Bake for 35 minutes or until crisp is golden and apples are cooked.
  • Serve warm, pouring heavy cream over the crisp.

Glass Houses: Shepherd’s Pie

“Getting up to prepare the shepherd’s pie, comfort food for their dinner, Gabri suspected his guests would find very little peace in whatever Gamache discovered. And probably no comfort in the food. As the kitchen filled with the aromas of sautéing garlic and onions and gravy and ground meat browning, he thought about the four friends and the close bond they shared. It had been obvious from that first visit, years earlier…”

glass houses shepherds pie

Shepherd’s Pie

Serves 6 to 8 Prep Time: 20 minutes Cooking Time: 1 hour


  • 125ml (1/2 cup) olive oil, for cooking
  • 1 onion, chopped
  • 1kg (2lb1/4) ground lamb
  • 2 cloves of garlic, chopped
  • 1 leek, chopped
  • 15ml (1 tbsp.) tomato purée
  • 15ml (1 tbsp.) Worcestershire sauce
  • 125ml (1/2 cup) red wine
  • 250ml (1 cup) chicken broth
  • 2 sprigs thyme, chopped
  • 2 sprigs rosemary, chopped
  • 175g (1 cup) frozen corn
  • Salt and pepper

Mashed potato filling

  • 750g (11/2 lb) potatoes, peeled and cut into pieces
  • 60g (2oz) butter
  • 60ml (1/4 cup) milk
  • 120g (4oz) cheddar cheese, grated


  1. Preheat oven to 375°F (180°C)
  2. In a frying pan, heat olive oil to brown the chopped onion. Add ground meat until golden brown. Add garlic and cook for 3 minutes. Season with salt and pepper. Set aside on a plate.
  3. Add a little oil to the same pan and fry the leek for 5 minutes over low heat. Add the tomato purée and Worcestershire sauce.
  4. Return the meat to the pan and stir. Pour in the wine and simmer for a few minutes until the wine reduces. Add the chicken broth, thyme, rosemary and corn and simmer for 15 minutes to concentrate the sauce. Adjust the seasoning and let cool.
  5. Prepare the garnish. Cook the potatoes in salted water. Drain and mashed potato.
  6. Add butter, milk, salt, pepper and half the cheese. Mix and cook for 2 to 3 minutes.
  7. Place the lamb mixture in a baking dish measuring approximately 20 cm x 30 cm (8″ x 12″). Spread mashed potatoes on top. Sprinkle with remaining cheese.
  8. Bake for 20 minutes or until shepherd’s pie is gratinated. Serve hot.

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