Sacha inchi seeds can lend interesting texture and taste to all kinds of baked goods. These gooey bite-sized brownies with a crunch are a perfect example. Because they are relatively low in fat and calories, they are one sweet treat you can indulge in with near impunity!
2/3 cup (160 mL) low-fat cream cheese
2/3 cup (160 mL) coconut palm sugar or sucanat
1/2 cup (125 mL) unsweetened cocoa powder
1 free-range egg
1 tsp (5 mL) vanilla extract
1 Tbsp (15 mL) 1% milk
1/3 cup (80 mL) whole wheat or all purpose flour
1/2 tsp (2 mL) baking powder
1/2 cup (125 mL) crushed caramelized sacha inchi seeds (small chunks)
Preheat oven to 350 F (180 C).
Line 6 in (15 cm) square baking pan with parchment paper.
In large bowl combine cream cheese, sugar, cocoa powder, egg, vanilla, and milk. Beat mixture until smooth. Sift flour and baking powder over cream cheese mixture and fold in lightly with crushed sacha inchi seeds.
Spoon mix into prepared pan and bake for 25 minutes, or until a toothpick comes out clean and top is springy to touch.
Remove from oven and cool a bit before serving. Dust squares with additional sucanat before serving if you like a sweeter square.
Makes 12 bite-sized pieces.
Each piece contains: 152 calories; 4 g protein; 5 g total fat (2 g sat. fat, 0 g trans fat); 21 g total carbohydrates (15 g sugars, 2 g fibre); 74 mg sodium
from "Cook on the WIld Side", alive #365, March 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.