2 lb (1 kg) sweet potatoes, peeled and cubed
1 1/2 Tbsp (30 ml) butter
1 1/2 Tbsp (30 ml) pure maple syrup
1 tsp (5 ml) cumin
1 tsp (5 ml) ground ginger
Salt and pepper, to taste
3 tsp (15 ml) butter
4 cups (1 L) white button mushrooms, sliced
1/3 cup (80 ml) dry red wine
2 - 5.6 oz (160 g) tins wild salmon
1/2 cup (125 ml) rolled oats
1 large egg
1/2 red capsicum, finely diced
1 shallot, finely diced
2 tsp (10 ml) curry powder
Juice of 1/2 lemon
Ground black pepper, to taste
3 tsp (15 ml) extra-virgin olive oil
Potatoes: On stovetop steam sweet potatoes until very tender. In large bowl mash potatoes with fork or potato masher along with butter, maple syrup, cumin, ginger, salt and pepper.
Mushrooms: Melt butter in pan over medium heat; add sliced mushrooms and sauté for 5 minutes, stirring regularly. Stir in red wine and cook for another 10 minutes or until most of the wine has evaporated. Season with salt, if desired.
Salmon Patties: In large bowl flake tinned salmon with a fork. Mix in oats, egg, capsicum, shallot, curry powder, lemon juice and black pepper. Form into 4 equal-sized patties.
Heat olive oil over medium heat in pan and cook salmon patties for 3 minutes or until lightly browned. Flip carefully to avoid breaking patties apart and cook for an additional 3 minutes. Serve patties with mashed sweet potatoes and top with mushrooms.
Each serving contains:
2324 kilojoules; 28 g protein; 20 g total fat (7 g sat. fat, 0 g trans fat); 64 g carbohydrates; 9 g fibre; 437 mg salt
source: "8 Sniffle-Busting Foods", alive Australia, Winter 2012
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.