Bostock is a French pastry similar in flavour to an almond croissant, but as simple to make as French toast. A few nontraditional swaps, such as chia seeds (which nourish the heart with anti-inflammatory omega-3s) and berries instead of traditional jam or syrup, gluten-free or sourdough bread instead of brioche, and maple syrup instead of confectioner’s sugar in the almond cream topping offer a healthier bostock with the same amazing flavour.
Freeze baked and cooled bostock (without coconut flour) airtight for up to one month. Reheat on parchment-lined baking sheet in 325 F (160 C) oven until warmed through, about 10 to 15 minutes. Dust with coconut flour and serve warm.
To make chia jam, add berries to medium saucepan and heat over medium until starting to bubble and break down, about 3 minutes. Turn off heat and add 2 Tbsp (30 mL) maple syrup, lemon juice, and chia seeds. Using immersion blender or fork, pureu0301e or mash berries until the mixture looks like jam (the chia seeds will remain visible). Transfer to glass jar, seal, and refrigerate for at least 2 hours or up to 1 week.
For almond cream, in medium bowl, mash almond meal with butter or coconut oil until combined, followed by remaining 2 Tbsp (30 mL) maple syrup, almond extract, and salt. Using fork, mix in egg until fully combined, followed by almond milk. Set mixture aside for 10 minutes for almond meal to absorb the liquid, stirring once or twice.
Preheat oven to 350 F (180 C). Line large rimmed baking sheet with parchment paper. Line parchment with bread slices and add a thick layer of chia jam, making sure to cover every bit of exposed bread (you may have extra jam left over). Give almond cream mixture a good stir and divide overtop of jam, carefully pushing almond cream to smooth out. Bake for 20 to 25 minutes, until almond cream is set and beginning to lightly brown. Dust with teaspoon of flour and serve warm.
This recipe is part of the Good Morning, Valentine collection.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.