Three of fall’s favourite fruits combine to make a hearty lunch.
2 acorn squash
2 apples (McIntosh, Gala, or Fuji apples work best)
1 cup (250 mL) cranberry sauce
2 tsp (10 mL) cinnamon
brown sugar or honey to top
Preheat oven to 350 F (180C).
Pierce rinds of acorn squash in several places with fork. Cut squash in half and remove seeds. Place squash cut side down on baking sheet and bake for 30 minutes. Remove from oven.
Peel, core, and slice apples. Place apple slices in bowl with cinnamon and cranberry sauce and mix together. Fill centre of each squash half with cranberry mixture.
Put squash back in oven, cut side up, and bake for another 30 minutes or until flesh of squash and apples are soft. Take out of oven and top with sprinkle of brown sugar or a drizzle of honey. Serve warm.
Each serving contains: 296 calories; 2 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 78 g carbohydrates; 6 g fibre; 28 mg sodium
source: "Cranberries", alive #336, October 2010
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.