Chef Patricia Ouellet

About Chef Patricia Ouellet

Ms. Ouellet holds a degree in Culinary Arts at CCNB - Edmundston campus. She is also co-owner of the MAURIFILS Farm which sells local products. Ms. Ouellet holds prestigious chef certification called RED SEAL. The Red Seal, which is short for Red Seal Interprovincial Program, is a universally recognized and highly prestigious certification of apprenticeship in Canada. It is an endorsement of the skills and experience that apprentices have acquired in their chosen trade.

Fiddlehead Drop Cookies

Ingredient: 1 cup blanched and grated fiddleheads 1 tsp soda 1 cup sugar 1 cup butter or margarine 1 egg, beaten 2 cups flour 1 tsp cinnamon ½ tsp cloves ½ tsp nutmeg ½ tsp salt 1 cup chopped nuts 1 cup raisins or chocolat chips

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Fiddlehead cake

Ingredients  : 3 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 1 tablespoon vanilla extract 2 cups grated zucchini 2 cups fiddleheads (chopped) 1/2 cup honey 3/4 cup cream 1 cup walnuts or pecans (optional)

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Lamb meatballs

Ingrédients : 2lbs. ground lamb 2 eggs 1 cup dry bread crumbs or panko 1/2 cup chopped onion 1/2 teaspoon ground ginger 1 teaspoon salt 1/2 tsp. black pepper 2 teaspoons Worcestershire sauce 2 teaspoons sugar (or honey

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Leg of lamb

Ingredients: 1 leg of lamb 1 can (540ml) diced tomatoes (non seasoned) 1 can tomato juice (540ml) salt and pepper to taste 1 garlic clove 1/4 cup, vegetable seasoning of your choice 3/4 cup maple syrup or brown sugar Put the leg of Lamb in a roaster oven and add all ingredients, then add water […]

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