Mick Cote Vous?

A non-professional recipe blog by a guy who's trying to make sure his mother's culinary prowess isn't lost on him.

Stuffed butternut squash with rosemary balsamic reduction


It looks like Mother Nature was in a rush to issue out cooler temperatures and do away with the beautiful summer we just had in Montreal. But with every season change comes a few positives.

Fall is synonymous with a few of my favourite things: Sweaters, scarves and squash!

It’s still technically summer, but I really wanted a little autumn goodness to wake up the senses and warm me up. Here’s a stuffed butternut squash recipe improvised with that I have in the fridge. 

Estimated time: 1.5 hours
Serves: 2


  • 1 medium butternut squash
  • 2 pork sausages (I found ginger/orange sausages at the local butcher)
  • 1 yellow onion
  • 2 cloves garlic
  • Handful of spinach
  • 2 cups brown rice
  • 1 small apple
  • 4 white button mushrooms
  • 1/2 tsp fresh rosemary
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp cayenne flakes
  • Salt and pepper to taste


  1. Preheat the oven to 375F, cut your butternut squash lengthwise from stem to base. Scoop out the seeds (keep them to roast!) and set them on a cooking sheet with about 1/4 cup of water. Roasting takes about 30 to 40 minutes based on the size of the squash.
  2. While your squash is roasting, slice up your onion and garlic and cook them with a little bit of olive oil until onions are translucent. 
  3. Take sausage out of the casing and add them to the pan. Sauté until cooked — about 5 minutes. Be sure to crumble it as it cooks with your spatula. 
  4. Cube apple and mushroom and add to the mix.
  5. Cook two cups of brown rice as per the instructions on the bag or box.
  6. Once the rice is done, add the sausage mixture, add all spices and mix together as you fry the rice a little.
  7. Pull the squash out of the oven, fill with the rice and sausage mix and put them back in the oven for 5 minutes.
  8. While they’re back in there and heating up, bring a cup of balsamic vinegar with a few sprigs of rosemary to a boil. Once it starts to boil, take it down to a simmer and let simmer for 5 minutes.
  9. Take the squash out of the oven, drizzle a little balsamic reduction and enjoy!

Feel free to use quinoa, barley to replace the rice.

Making mayonnaise in 2 minutes


Some people say mayonnaise is the devil of all condiments. I like to think of it as a necessary evil. 

Seriously though… a tuna wrap is nothing without a little mayo. A club sandwich? Not a club without the mayo…

I recently decided to give up store-bought mayonnaise because 1) I don’t use it often enough and 2) I don’t think anything in your fridge should live for months at a time and never change. 

Here’s a quick video with super cheesy music to show you how easy it is to make mayo.

Here’s what you need (I’m leaving the method to the video)


  • 1 egg
  • 1/2 tsp sugar
  • 1 tbsp dijon mustard
  • 1 cup of vegetable oil
  • Pinch of salt

*Note: The dijon mustard can be replaced by 2 tablespoons of balsamic vinegar for different flavours. I usually like to do 3/4 cup of vegetable oil and 1/4 cup of olive oil for a little bit more of an olive taste. 

Finally, you can add anything to this recipe. Sundried tomatos, curry powder, sriracha… Explore the possibilities!

Raw avocado chocolate pie with fresh strawberries


I’m on a healthy-ish treat streak as of late. Summer is meant to be enjoyed, but not unhealthy! 

I often make avocado-cocoa “pudding” at night if I want something a little sweet put packed with nutrients. 

Ben and I were invited to a dinner tonight and I decided to bring a nice vegan, raw pie (probably not the most exciting thing to bring to dinner party…) but I’m sure we’ll all enjoy it.


For the crust:

  • 1/2 cup dates
  • 2 cups raw almonds soaked overnight (drained) or 2 cups walnuts
  • Pinch of sea salt
  • Pinch of cinnamon

For the filling:

  • Three large, ripe avocados
  • 3 1/2 tbsp cocoa powder 
  • 2 tbsp agave or maple syrup (or sweeten to taste)
    (I admittedly didn’t have any on hand, so I used honey (which isn’t vegan…)


  1. Drain the almonds or walnuts, put all of the crust ingredients in a food processor and pulverize until the “dough” reaches a sticky, malleable consistency.
  2. Press the dough into a nine-inch pie pan.
  3. Clean your food processor and add all of the filling ingredients.
  4. Blend until smooth and homogenous. 
  5. Add to pie crust.
  6. Apply cut strawberries to the top (if you’re neurotic like me).
  7. Freeze for about 45 minutes before serving (no more or it’ll be too hard to eat)

Blueberry lime yogurt pops

Let’s face it, summer calls for treats. You can say all you want about maintaining that beach body you’ve worked so hard for all winter, but truth is: We want a little sweet with our sun.

Fine, fine… You’re not the only one wanting to maintain the semi-abs you’ve crunched so hard to acquire. I too want to snack on something delicious and not let it get to my — well… everything.

So here’s an easy recipe for a treat that’ll kill off any sugar urge.

Yields 6 popsicles


  • 1 cup fresh blueberries (frozen work, just thaw them a bit)
  • 3 cups plain greek yogurt 
  • 1 lime
  • 2 tbsp honey or agave nectar


  1. It can’t get much easier than this… put your blueberries, 1 tbsp of honey or agave and two cups of greek yogurt in a food processor. Blend until smooth.
  2. Pour the contents in your popsicle molds. 
  3. In a bowl, mix the rest of your honey or agave, the remainder of the yogurt, juice of one line and some of the zest. 
  4. Pour on top of the blueberry mix in the molds.
  5. Leave in freezer for 12 hours or until popsicles are firm.


You can obviously make all sorts of alterations to this recipe, but I’m interested in knowing more about flavour combinations. What would you combine for your popsicles? Leave it in the comments below!

Key lime meringue pie

A hot summer day, a good meal, maybe a glass of chardonnay and to top it off, a key lime pie topped off with a delicious meringue — Hard to beat, right?

I, admittedly, forgot to buy sweetened condensed milk for this recipe so I made slight alterations to a recipe that didn’t call for it. Here’s the original recipe (you’ll find my alterations below). 


For the crust:

  • 5 cups all-purpose flour
  • 1 cup butter
  • 350 ml 7up (not diet, not Sprite, not Mountain Dew. 7up.)

For the key lime filing:

  • 1 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 tbsp cornstarch
  • 2 cups of water
  • 4 egg yokes
  • 1 tbsp unsalted butter
  • 1/3 fresh key lime juice (about *gulp* 16 limes)
  • 1 1/2 grated lime zest

For the meringue:

  • 4 egg whites
  • 1 cup white sugar
  • 1/2 tbsp vanilla extract


  1. Preheat oven to 425 degrees F.
  2. Let’s start with the crust. Mix flour, softened butter and 7up together. Roll into a ball.
  3. On a lightly-floured board, roll out your pie crust and shape a circle.
  4. Lightly coat a pie pan with butter and press your crust in it. Cut any excess crust that spill over from the sides.
  5. Note: I like to make little fork dents around the edge of the pie. It gives it a little look and helps it keep its shape.
  6. Separate your 4 eggs and keep the whites aside at room temperature.
  7. Place the sugar, cornstarch and flour in a medium-size pan and cook on medium heat.
  8. Add water little by little. Cook until the mixture thickens.
  9. Add the egg yolks, lime juice and lime zest to the mixture.
  10. Let it cool slightly. You’ll see, it gets pretty thick.
  11. Pour the mixture into your pie shell and place in the over for 10 minutes.
  12. While the pie is in the oven, beat the egg whites, sugar and vanilla extract until soft peaks form. It takes about 10 minutes at medium speed with an electric beater. 
  13. Remove pie from oven, and decrease heat to 350 degrees F.
  14. Once the pie is a little cooler and the over is down to 350 degrees, pour the meringue over the pie, make sure it covers all of the filling.
  15. Torch the meringue or place the pie back in the over for 12 minutes or until the meringue is golden.
  16. IMPORTANT: DO NOT try to cut this pie until it’s fully cooled. It makes a sloppy mess. Be patient, let it cool, put it in the fridge when it’s at room temperature and it comes out perfectly.

Thanks to Jaclyn for the recipe on AllRecipes.com. The main changes I made were to add more lime juice and zest. I like a really tangy key lime pie.