The vibrant yellow salsa with a sweet kick from pineapple is a fetching contrast to the fibre-packed lentil burgers. More common green lentils can be substituted for the black ones, but they tend to produce moister burgers so you may need to add some additional wheat germ to offset this. Uncooked burgers can be made up to three days in advance and cooked as needed.
1 cup (250 mL) black beluga lentils, rinsed
1 1/2 cups (325 mL) finely diced pineapple
1 yellow bell pepper, finely diced
1/2 cup (125 mL) finely diced red onion
1/3 cup (80 mL) fresh chopped cilantro
1 jalapeno pepper, seeded and minced
3 Tbsp (45 mL) dried unsweetened coconut
Zest of 1 lime
Juice of 1/2 lime
1/2 cup (125 mL) wheat germ
1/2 cup (125 mL) grated Parmesan cheese
1/3 cup (80 mL) flat-leaf parsley
1 large free-range egg
2 garlic cloves, minced
2 Tbsp (30 mL) balsamic vinegar
1 Tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) cumin powder
Juice of 1/2 lemon
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (80 mL) chopped walnuts
2/3 cup (160 mL) pitted kalamata olives, finely chopped
1 Tbsp (15 mL) grapeseed oil, for frying
Place lentils and 2 1/2 cups (625 mL) water in medium saucepan, bring to a boil, and simmer until lentils are tender, about 20 minutes. Drain and let cool slightly.
Meanwhile, make salsa by combining pineapple, yellow pepper, onion, cilantro, jalapeno, coconut, lime zest, and lime juice in large bowl.
Add 1 1/2 cups (350 mL) of cooked lentils to food processor along with wheat germ, Parmesan, parsley, egg, garlic, balsamic vinegar, mustard, cumin, lemon juice, and black pepper. Blend until mixture is only slightly grainy. Add remaining lentils, walnuts, and olives and pulse until they are incorporated into mixture. Form into 8 equal-sized patties, about 1 in (2.5 cm) thick.
Cook patties, in batches if necessary, in frying pan over medium heat with oil for 3 minutes per side. Or prepare burgers in a 350 F (180 C) oven for 10 minutes, flipping halfway through baking time. Overcooking will result in dry burgers, so cook them just until browned on the outside but still slightly moist.
Serve lentil burgers topped with salsa.
Each serving contains: 471 calories; 26 g protein; 18 g total fat (6 g sat. fat, 0 g trans fat); 58 g total carbohydrates (9 g sugars, 15 g fibre); 447 mg sodium
source: "Colour Your Plate", alive #367, May 2013
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.