Looking to change things up? Try adding a little apple to your morning omelette.
2 tsp (10 mL) butter, divided
Granny Smith apple, peeled and thinly sliced
Ground nutmeg, to taste
1 tsp (5 mL) sugar
1 Tbsp (15 mL) water
1 Tbsp (15 mL) chopped pecans
3/4 oz (25 g) Brie cheese
Heat a nonstick 8 in (20 cm) ovenproof skillet* over medium heat. Melt 1 tsp (5 mL) butter in skillet. Saut apple slices in butter until slightly transparent but not too soft, about 2 minutes. Sprinkle with nutmeg and sugar. Remove from pan and keep warm.
Beat together eggs and water. Heat same skillet over medium-high heat. Melt remaining 1 tsp (5 mL) butter in skillet. Pour in egg mixture. As mixture sets at edges, with spatula, gently push cooked portions toward the centre. Tilt and rotate the pan to allow uncooked egg to flow into the empty spaces.
When egg is almost set on surface but still looks moist, cover one half of the omelette with warm apple mixture and pecans. Slip spatula under the unfilled side and fold the omelette in half. Garnish with Brie cheese. Broil 1 to 2 minutes to melt cheese. Slide onto warm plate and serve immediately.
*If skillet is not ovenproof, wrap handle with double thickness of aluminum foil.
Skillet is hot enough when a drop of water will roll around instead of bursting into steam immediately.
Suggestion for a complete meal
Serve with a glass of apple juice and a multi-grain toasted bagel followed by mixed berries.
Each serving contains: 440 calories; 18 g protein; 30 g total fat (13 g sat. fat); 28 g carbohydrates; 3 g fibre; 360 mg sodium
source: "Egg-stra! Egg-stra!", alive #315, Janury 2009
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.