A quick homemade mole style sauce adds an extra punch of flavour to this south-of-the-border savoury cobbler. Feel free to replace the shredded turkey with roasted chicken or cubes of sautéed tofu or tempeh.
Place assembled cobblers in an airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 6 hours in refrigerator before baking as directed.
Preheat oven to 350 F (180 C).
To make mole sauce, in medium-sized saucepan, stir together diced tomatoes with their juice, chocolate, raisins, honey, garlic, cinnamon, cumin, 1/2 tsp (2 mL) oregano, paprika, and 1/4 tsp (1 mL) salt over medium heat. Once at a simmer, reduce heat to medium-low and cook, stirring often, for 5 minutes.
Meanwhile, heat oil in another medium-sized saucepan over medium-high heat. Sauteu0301 onions and pepper until softened, about 3 minutes. Stir in black beans, almonds, cilantro, lime juice, turkey, stock, and mole sauce. Stir until warmed through, about 4 minutes, before removing saucepan from heat and folding in mango.
Lightly grease 6 - 1 cup (250 mL) ramekins and place on baking sheet. Divide warm filling among ramekins.
In medium-sized bowl, whisk together flour, cornmeal, baking powder, baking soda, remaining 1/2 tsp (2 mL) oregano, and remaining 1/4 tsp (1 mL) salt. With your fingers, work butter into dry ingredients until mixture resembles coarse breadcrumbs. Stir in almond milk and corn with fork until mixture just comes together.
Drop cobbler topping by the spoonful over filling in ramekins. Place baking tray in oven and bake until cobblers are bubbling, about 15 to 20 minutes.
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.