This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli.
Pass the pasta
Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
In blender, mix beans, 1/4 cup (60 mL) vegetable broth, lemon juice, olive oil, nutritional yeast, miso, and garlic, scraping down sides as needed, until smooth. Set aside.
Bring large pot of water to a boil and cook pasta according to package directions. Drain and set aside.
In large skillet, heat coconut oil over medium before adding minced shallot. Sauté until shallot has softened, about 4 to 5 minutes. Add broccoli florets along with remaining 1/4 cup (60 mL) vegetable broth. Cover and cook for 2 minutes before removing cover and cooking for another minute or so until broccoli florets are tender but still bright green. Add cooked pasta and stir in 3/4 of the white bean sauce and lemon zest. For creamier sauce, stir in some additional vegetable broth.
Divide among serving bowls and top with a sprinkle of almonds. Enjoy while warm.
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.